Name: Cream-Style Corn for the Freezer
Prep time: 25 min
Cook time: 1 min
Total time: 1 min
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)

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

Cream-Style Corn for the Freezer

sweet corn (36 ears)

half-and-half cream

butter

sugar

salt (use white salt

black pepper

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.

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.

This is the creamed corn recipe I remember using years ago! It's the best! I do not remember if you blanch the corn first, to set the milk in the kernel? If my memory is right, you just cut it off the cob, after husking? Also, I don't process any, I only use the whole kernels. It's great mixed with green beans for tater tot hot dish, or as a side, or in soups :)

Cream-Style Corn for the Freezer

Prep Time: 25 minutes

Cook Time: 1 hours, 30 minutes

Total: 1 hours, 55 minutes

Servings: 2

Author : Kittencalrecipezazz

Ingredients

Instructions

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