Super long title, I know. But I really do have the best creamed corn recipe.
I can’t take credit for it though, it’s from a wonderful lady in our church! We went to her farm and picked boxes and boxes of sweet corn, some to eat right off the cob and some to make into creamed corn and freeze for fresh-tasting corn all winter long.
So here we go!
First, you have to have some willing family members to shuck the corn…
Next I’d like to share with you an easy way to remove corn from the cob. All it takes is a knife and this pan:
Is it called an angel food cake pan? A bundt pan? Anyway, the lovely woman from our church who gave us the corn also taught me this method. Many of you may have tried this before, but it was news to me!
Stick the narrower end of the cob into the cone in the middle of the pan. Using a serrated knife, cut 2/3 of the way down the kernels all the way around. Then use the knife to scrape the rest of the kernel off the corn, giving you the juice you need for the “creamed” part of the recipe.
You will end up with some lovely, juicy kernels and they are completely contained in the cake pan.
Now for the recipe:
Freezer Cream Style Corn
(aka The Best Creamed Corn Ever)
8 cups corn cut off the cob
2 tsp. salt
1/2 cup sugar
2 cups water
Combine ingredients in a kettle and bring to a bubble. Turn heat down and simmer for 10 minutes. If it simmers too long, the corn will become mushy.
Set kettle in ice water and cool completely. Package in freezer bags in your desired portions and freeze for up to one year.
I thought I took some pictures of the corn in the bags, ready to be frozen, but you get the idea! Yum!