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.
I just made some cream corn for my dad with fresh corn. The recipe called for heavy whipping/ heavy cream. Can I still freeze it with no problems?
Yes, absolutely know issue! We typically do two big batches and that lasts us two years. It freezes and stays well in the freezer!
Tomorrow I will have joy in the morning, as I try this recipe for the first time ~ many thanx!
I hope you enjoyed the recipe!
Thank you so much for this recipe. My mother used to freeze cream style corn cut fresh off the cob. Your recipe sounds very familiar. I no longer have her recipe and I was so glad to find your website.
Martha Foster
I am so happy you found it! I need to do an updated version next year and maybe show some more photos on how simple and delicious it is.
Can you tell me how many cobs of corn did you use ? thanks
I believe this recipe I used around 50-60 ears.
Corn is ready here in North Florida. This recipe is so simple. Thank you.
This is a simple one to use especially for smaller batches too! Good Luck!
What is the ice for?
The ice bath is to essentially stop the cooking process, to avoid overcooking it since it will be in the roasters for quite come time.
Did you try it with corn casserole? I’m curious about your results.
I have! When I make my corn casserole I use one can of whole corn drained and then roughly one can of this and it tastes delicious! When I am doing this I always keep some corn that isn’t creamed, just simply cooked corn and then splashed in hot water. Then I will put that in a plastic bag so I can have just regular corn for other recipes.