The very first sweet corn season that I lived here in South Dakota my mother in law showed me how to freeze sweet corn. And it is something that I have appreciated ever since. And the really nice thing is that it doesn’t take a lot of “tools” to do it. You don’t need a canner. You just need a few big pots, a sink full of ice, a knife, and some ziplock bags. If you haven’t done it before, check out this blog post. There is still plenty of time to freeze some for yourself, grab some from a roadside stand and get started.
One of our family’s favorite dishes is corn casserole. It’s a super easy recipe that I make that pretty much can go with anything- even tacos! In this dish the recipe calls for a can of creamed corn. So, I wanted to attempt making my own “creamed corn” this year. It would be great to be able to make this dish with everything I always have on hand in our house.
The recipe isn’t quite as “creamed” as it probably needs to be for corn casserole (I will let you know once I try it!) but it is really, really delicious just by itself. And I had a bowl for my supper before it cooled down- yum!
- 16 cups of uncooked corn (cut off the cob with a knife)
- 1 pint of half and half
- 1 pound of butter
- Mix all ingredients together in a large roaster.
- Bake in the oven at 300 for an hour.
- Stir every 15 minutes
- Once cooked completely, let cool on the counter.
- Place cooled creamed corn into ziplock bags or freezer containers.