If you’ve frozen corn from the summer harvest, you can enjoy this creamed corn all year long with the full flavours that eating local has to offer.
18c raw corn (about 18–24 cobs)
1c butter – can add up to 2 cups, depends on how rich you desire it!
2c whipping cream or homo milk (using whole milk or whipping cream ensures it won’t separate as a low fat milk or half & half might)
Husk and remove silk from the corn. Cut the kernels off the cob. Place in a large roaster pan and add butter and whipping cream or whole milk. Bake covered at 300 degrees for 90 minutes. Stir every 30 minutes. Cool to let to corn absorb the liquid.
Measure into ziplock bags, either in 1 or 2 cup measures, depending on family size. Press as much air as possible out of the bags, and flattening them for freezing. It’s important to get the corn frozen as quickly as possible so spread the bags out into a thin layer in the freezer.
Reheat gently on the stove or microwave and salt and pepper to taste.