Cream Style Corn For Freezing Recipes

CREAM STYLE CORN FOR FREEZING

Steps:

• 1. Scald 1 1/2 inch ears of corn for 6 minutes, 2 inch diameter ears for 8 minutes, and larger ears for 10 minutes. Drain and cool 10 minutes. Cut off kernel tips.
• 2. An easy method of positioning the corncob for cutting is to place the cob upright in the center of a angle food or bundt cake pan. if one of these pans is not available any dish will do.
• 3. Slice kernels from cob into the pan, cutting as closely as possibly to the cob. Using the back of the knife scrape the pulp and milk from the cob.
• 4. Pack the corn into freezer containers leaving 1/4 inch head space mashing once or twice with the back of a spoon, depending upon consistency.
• 5. If added richness is desired, the cob may be boiled for 20 minutes in a large pan. The cobs should be removed and the water reduced to about1/4 of the original quantity by boiling off.
• 6. This water may be used to cover the corn in the freezer container, after it has completely cooled

CREAM CORN LIKE NO OTHER

Steps:

• In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

CREAM-STYLE CORN

Steps:

• In a food processor, process half of the corn until creamy. Combine with remaining ingredients in a large baking pan. Cover and bake at 325° for 1 hour and 30 minutes or until heated through, stirring frequently.

FREEZER SWEET CORN

Steps:

• In a stockpot, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes, stirring occasionally. Transfer to large shallow containers to cool quickly, stirring occasionally. Freeze in airtight containers, allowing headspace for expansion.

CREAM-STYLE CORN FOR THE FREEZER

Steps:

• Set oven to 325 degrees F.
• Butter an extra large baking dish (make certain that the baking dish is large enough to hold all the corn).
• Place half of the corn in a food processor; cover and process until creamy.
• Pour into large baking pan.
• Add milk, butter, sugar, salt and remaining corn.
• Cover and bake for 1 hour and 30 minutes, stirring frequently.
• Cool then freeze in small plastic containers.

HOMEMADE CREAM STYLE CORN

Steps:

• Set heavy cream out on the counter to get to room temperature
• Prep corn: rinse and drain
• If you want super sweet corn, let it soak in milk for 10-15 minutes
• In a large skillet on medium high heat, melt butter
• Sprinkle in flour and whisk; stir in heavy cream and continue to whisk
• Add corn; bring to boil; stirring frequently
• Stir in sugar; combine well
• Allow to cook for 10-minutes, stirring frequently; taste for salt and pepper

CREAM-STYLE CORN

Steps:

• Shuck the corn and remove all the silks. Wash and drain the corn. Shave just the tips of the kernels using a very sharp knife or vegetable peeler; cut away from you, allowing the tips to fall into a large bowl. Using the back of the knife, scrape the creamy juice from the kernels into the same bowl.
• Melt the butter in a skillet over medium heat and add the corn. Cook, stirring often, until thickened, about 20 minutes. Season with salt.

CREAM STYLE SWEET CORN RECIPE

Steps:

• Place cut sweet corn, half and half, and butter into a large baking dish.
• Cook in the oven at 325°F, for 1 hour. Stirring every 15 minutes throughout cooking time.
• Eat fresh or allow to cool before placing in bags and freezing for later.