2 Dozens of fresh corn of your choice, peaches and cream, sweet corn, etc. sticks of butter about 2 lbs. electric knife, and bunt pan.
Shuck corn, brush silks of corn. Put bunt pan in sink, Put corn in hole on pan. And cut corn off. Pan will catch corn. Put corn in glass bowl. About 6 cups. Add 1/2 stick of butter, Cook for 12 minutes on hi, Stir at 6 minutes. Put in freeze container. will last one year.