Freezer Fresh Creamed Corn Recipes

MICROWAVE CREAMED CORN

Steps:

• 1. **NOTE: We grow our own corn, and every year, we cut the corn off the cobs, then measure 3 cups into a freezer bag, and freeze for later. If you do the same, you may either allow the corn to thaw in a bowl in the refrigerator for a day or two (bowl is recommended in case of leaks) or you may remove freezer bag, put corn in a microwave safe bowl, add the 3 tablespoons water, cover and nuke on 50% power until thawed, then continue with recipe.
• 2. Remove husks and silk from corn; wash cobs.
• 3. In large bowl, cut kernels from cob; use blunt edge of knife blade (or tool of your choice) to scrape milk from the cobs.
• 4. Add 3 cups of corn and it's milk to a 2 qt. microwave-safe bowl/dish with lid.
• 5. Stir into the corn, 3 tablespoons water, 3 tablespoons butter, sugar, salt and pepper (pepper optional.) Place lid on dish or cover with wax paper.
• 6. Place covered dish in microwave, nuke at full power for 3 minutes; stir corn, replace lid/cover and rotate dish if microwave does not have a turntable. Nuke for additional 3 minutes.
• 7. Stir corn, replace lid and continue cooking and stirring, at 1 to 2 minute intervals, until mixture thickens and resembles a pudding or very thick gravy.
• 8. When desired consistency is achieved, remove from microwave; serve immediately, topped with a pat of butter and a sprinkle of paprika, if desired.
• 9. Cover and refrigerate leftovers. Reheat in microwave with a little water added.

FREEZER CORN

Steps:

• Cut the corn off the cob "raw". Place in a large mixing bowl. Pre-heat the oven to 350 degrees Fahrenheit.
• Mix the water, melted butter, sugar, and salt until the sugar and salt are dissolved.
• Put the corn and the liquid mixture in a 9 X 13 baking pan. Bake for 45 minutes. Stirring about every 15 minutes.
• Cool. Ladle the corn and some juice into labeled freezer bags or other airtight storage container.
• Lay bags flat and stack on top of each other in the freezer.

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 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

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.

FREEZER-FRESH CREAMED CORN

Steps:

• Position knife blade in food processor bowl; add 1 package of corn. Process until smooth, stopping once to scrape down sides.
• Melt butter in large skillet over medium heat. Stir in pureed corn, remaining 2 packages corn, milk salt and pepper. Bring mixture to a boil, stirring constantly. Reduce heat and simmer 20 to 25 minutes or until liquid is absorbed, stirring often.