CREAM STYLE CORN FOR FREEZING
A good way to use all of that fresh corn
Provided by Eddie Jordan
Categories Vegetable Appetizers
Number Of Ingredients 1
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Musa O Kargbo
[email protected]I love this recipe! It's so easy to make and the corn is always perfect.
Charity Boadiwaa
[email protected]This is a great recipe for beginners. It's easy to follow and the results are delicious.
Suleman Azad
[email protected]I highly recommend this recipe. The corn is creamy and flavorful.
Andrew Gibson (Andrew_Gaming!)
[email protected]This recipe is a keeper! It's easy to make and the corn is delicious.
pal pal dil ka paas
[email protected]I'm so glad I found this recipe. It's a great way to enjoy cream-style corn all year long.
hetu khadka
[email protected]This is a great recipe to have on hand for potlucks and parties. It's always a crowd-pleaser.
Donna Delauder
[email protected]I love that this recipe is so versatile. I've used it to make cornbread, corn pudding, and even corn ice cream. It's always delicious.
samikshya kunwar
[email protected]This is a great recipe for using up leftover corn. I always have a few ears left over after I make corn on the cob, and this is a great way to use them up.
Courtney Higgins
[email protected]I've made this recipe several times now and it's always a success. The corn is always creamy and delicious. I highly recommend it!
Tiger Aseels
[email protected]I love that this recipe uses fresh corn. It makes a big difference in the flavor. I also like that I can control the amount of sugar and salt that goes into the corn.
IKhlaas TV
[email protected]This recipe is so easy to follow, even for a beginner like me. The corn turned out perfectly and I can't wait to try it in different dishes.
rajaa carson
[email protected]I'm not a big fan of cream-style corn, but this recipe changed my mind. The corn is so creamy and flavorful, and the sweetness is just right. I'll definitely be making this again.
Yvonne Torres
[email protected]This recipe is a lifesaver! I love having cream-style corn on hand, but I don't always have time to make it fresh. Now I can just pull a bag out of the freezer and I'm good to go.
Abu Hassan
[email protected]I was skeptical about freezing cream-style corn, but I'm so glad I tried it! The corn came out just as good as fresh. I'll definitely be doing this again next year.
olabamiji glory
[email protected]I've been making this cream-style corn for years and it's always a hit with my family and friends. It's so delicious and versatile. I love serving it as a side dish, but it's also great in soups, stews, and casseroles.
Salwa Chokri
[email protected]This is the best cream-style corn recipe I've ever tried! It's so easy to make and the results are always perfect. The corn is creamy, flavorful, and has just the right amount of sweetness. I love that I can freeze it so I can enjoy it all year long.