Cream Style Sweet Corn Recipe
It’s sweet corn season y’all! What do you make with the abundance pouring out of your garden each summer? A few years ago I shared a post on How to Freeze Sweet Corn, which is one of this blog’s most popular posts. This year I’m shaking it up and sharing how to make this delicious Cream Style Sweet Corn Recipe.
This past week on my Facebook page, I posted a photo and asked my followers, which is the correct way to eat corn on the cob? From side to side like a typewriter? Around and around? Or random bites all over? The resounded answer was typewriter! Which I would agree with because that’s the way I eat my corn on the cob too!
While I love corn on the cob, being able to freeze sweet corn is a great way to enjoy your summer bounty all year long.
What is so great about this recipe is that it only requires three ingredients.
Half and half.
Butter.
And, of course, plenty of delicious sweet corn.
All you have to do is cut 20 cups of corn off the cob. Place into a large baking dish.
Add in the half and half with butter.
Bake at 325 degrees for 1 hour.
Stir every 15 minutes.
Once cooked, let the corn cool and place into freezer safe quart bags.
I usually package 2 cups per freezer bag.
In the winter, I thaw the bag and reheat to enjoy my summer sweet corn all year long!
Cream Style Sweet Corn Recipe
The best Cream Style Sweet Corn Recipe. An easy way to freeze sweet corn by making homemade creamed corn. Creamed-style sweet corn.
Ingredients
- 20 cups Sweet Corn, cut from cob
- 1 pint Half and Half
- 1 lb Butter
Instructions
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Place cut sweet corn, half and half, and butter into a large baking dish.
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Cook in the oven at 325°F, for 1 hour. Stirring every 15 minutes throughout cooking time.
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Eat fresh or allow to cool before placing in bags and freezing for later.
Recipe Notes
Did you make this recipe?
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Thanks for sharing this amazing recipe.my family loved it.will be sharing this recipe with my friends.they will like it.
I appreciate the hint on stirring corn every 15 minutes, I did this even more often so my cream doesn’t curdle. Do NOT over cook. The trick is so it tastes fresh when made during winter.
I quick freeze ( on a cold cookie sheet in freezer, single layer till frozen) in quart bags, maybe 2 strong cups in ea. bag.
Also I do mine in large electric roaster;
I usually do this early evening, so I leave my corn cool over night
Sounds like great adjustments!
Your recipe sounds just like the way my Mom did it years ago but I think she added a little sugar. Have you ever added sugar?
Hi Toni! I do have family members who have made this recipe and added a little sugar. Not much, but enough for a little added sweetness.
I make this every year. Delicious!
I love it! I agree- it’s such a good way to freeze some corn.
Do you boil the corn before cutting it off the cob?
For this recipe you do not. It cooks in the oven with the other ingredients.
Quick question! My mom, now passed, and I made this the exact same way years ago. It was absolutely fantastic! However, I cannot remember if we baked it covered or uncovered! We baked ours in a large roasting pan. Could you possibly tell me if you bake yours with or without being covered? My daughter-in-law is making it for her first time and for the life of me, I cannot remember. Thanks for any help you could offer! 🙂
I bake uncovered.
I have been making this recipe for over 60 years all those years I have blanched the corn for 5 minutes in order to seal the kernels. This year I’m going to use your recipe and skip the blanching. I’m sure it will taste the same!! Thank you
Hope you love it!