Frozen Creamed Corn Recipes

CREAMED CORN

Creamed Corn image

My family loves canned creamed corn but I can't stand it. I finally came up with this recipe so we could all get along at supper. LOL!

Provided by Marg CaymanDesigns

Categories Corn

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 (10 -16 ounce) package frozen corn, cooked
water, for cooking corn
3 tablespoons butter
3 tablespoons flour
2 cups milk
2 -3 tablespoons sugar
salt and pepper (optional)

Steps:

Cook corn according to package directions; I use the microwave.
Melt butter in saucepan, stir in flour and blend well.
Add milk, about 1/2 cup at a time, and blend with whisk.
Cook over medium heat until thickened.
Stir in sugar, salt and pepper.
Add cooked, drained corn.
Hint: sometimes I use part milk, part cream.

CREAM CORN LIKE NO OTHER

Cream Corn Like No Other image

This is NOTHING like canned creamed corn! My husband is not a fan of corn or creamed dishes, but he thinks this is great. Easy and quick to prepare and is an especially delicious side dish for chicken or pork. Everyone always asks for the recipe.

Provided by DIANA YOCKEY

Categories Side Dish Vegetables Corn

Time 15m

Yield 8

Number Of Ingredients 9

Ingredients

2 (10 ounce) packages frozen corn kernels, thawed
1 cup heavy cream
1 teaspoon salt
2 tablespoons granulated sugar
¼ teaspoon freshly ground black pepper
2 tablespoons butter
1 cup whole milk
2 tablespoons all-purpose flour
¼ cup freshly grated Parmesan cheese

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.

Nutrition Facts : Calories 253.2 calories, Carbohydrate 24.8 g, Cholesterol 53.6 mg, Fat 16.5 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 9.8 g, Sodium 372.9 mg, Sugar 6.8 g

CREAM-STYLE CORN FOR THE FREEZER

Cream-Style Corn for the Freezer image

A great way to use up all the corn from summer's crop, freeze into serving-size portions and reheat when needed :)

Provided by Kittencalrecipezazz

Categories Corn

Time 1h55m

Yield 2 quarts

Number Of Ingredients 6

Ingredients

18 cups fresh-cut sweet corn (36 ears)
2 cups half-and-half cream
1/2 cup butter
1/3 cup sugar
1 tablespoon salt (use white salt or seasoned salt)
fresh ground black pepper (optional and to taste)

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.

Nutrition Facts : Calories 2042.3, Fat 90.2, SaturatedFat 49, Cholesterol 211.6, Sodium 4122.2, Carbohydrate 307.4, Fiber 37.4, Sugar 78.3, Protein 52.3

FROZEN CREAMED CORN

Frozen Creamed Corn image

Mom gave me this recipe after I tried hers and loved it. I don't really like corn that much, but this is good!

Provided by Sharon Ludviksen

Categories Vegetables

Time 1h10m

Number Of Ingredients 3

Ingredients

18 c corn, fresh off cob or use frozen
1 lb margarine
1 pt half and half

Steps:

1. Place corn in uncovered roaster. Add margarine and half and half
2. Cook in 325 degree oven for 1 hour, stirring occassionally
3. Cool by placing pan in ice water in sink stirring frequently. Package and freeze quickly. You can add salt and sugar to taste. No need to add liquid when you cook your portion.

CREAMED CORN

Creamed Corn image

Creamy and perfectly seasoned, this homemade Creamed Corn recipe is ready in under 15 minutes. It's made with simple ingredients using frozen corn so it's an easy side dish to prepare for any occasion.

Provided by Amy

Categories Side Dish

Time 15m

Number Of Ingredients 15

Ingredients

2 tablespoons unsalted butter
1 small sweet onion (, diced)
2 cloves garlic (, minced)
5 cups frozen corn (, thawed and excess moisture removed)
3/4 cup heavy cream
1 1/2 tablespoons granulated sugar
3/4 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
pinch of cayenne pepper
pinch of ground nutmeg
1 cup whole milk
2 tablespoons all-purpose flour
1/2 cup freshly grated Parmesan cheese
finely chopped fresh parsley (, for garnish)
finely cracked black pepper (, for garnish)

Steps:

In a large nonstick skillet, melt butter over medium-high heat. Add onion and sauté until softened and translucent, stirring frequently, about 2-3 minutes.
Add garlic and cook for 30 seconds until fragrant.
Add corn, heavy cream, sugar, salt, pepper, cayenne pepper, and nutmeg. Stir to combine and cook for about 1 minute.
In a measuring cup or bowl, thoroughly whisk together the milk and flour until flour is fully incorporated; slowly pour into the corn mixture and stir to combine. Cook, stirring constantly for 4-5 minutes, or until thickened and corn is cooked through.
Remove from heat and stir in the Parmesan cheese until melted.
Taste and adjust seasonings, if desired. Serve immediately while hot and still shiny with a little cracked black pepper and fresh chopped parsley.

Nutrition Facts : Calories 279 kcal, Carbohydrate 34 g, Protein 8 g, Fat 15 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 47 mg, Sodium 344 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 5 g, ServingSize 1 serving

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