Raymond Freezer Cream Corn
Every year my family would grow our own sweet corn. My mom would make cream corn for the freezer when we were overflowing with sweet corn. We all would flock to the kitchen to eat it when it was finished almost threatening her freezer stash. It was good she made several roasters full of it!
I may say this for every recipe, but the cream corn really is life changing. It is so buttery and creamy and fresh tasting even in mid winter when we pull it out of the freezer! Though you definitely need a bowl of it when you make it. It tastes like summertime on the farm all year round.
We always used to make it with just corn, milk, and butter. The addition of sugar and salt is new, but I think (as I’m pretty sure I’m the one who suggested at least the sugar) it really elevates the flavors of the corn. But if you’re trying to avoid refined sugars, it’s just fine without it! I do recommend the salt though. Salt isn’t a bad as it’s made out to be (unless you have heart issues) and if you eat a mostly whole foods diet, you’re likely lacking sodium. Plus, everything is better with salt. Use your own taste preferences for the salt. But if you need a guide, a hearty couple tablespoons is a good place to start.
We use roaster ovens because we make multiple batches at once. It’s really easy that way. But you can pop this in a roaster pan and bake it in the oven too!
If you aren’t overwhelmed with sweet corn like we are usually and or don’t have enough freezer room for this, you can reduce this down to just make for fresh! Use the corn for your restraining ingredient. Say you only have 2 cups instead of 20. That’s 1/10 of the amount so just multiply all the other ingredients by .1 to get the right amount. You would need around 1/4 cup of milk and a bit over 3 tablespoons of butter and a hair under a tablespoon of sugar (if using). Still salt to taste! You could probably make this on the stovetop too, but will need to stir much more frequently and likely reduce the overall cook time.
Raymond Freezer Cream Corn
Ingredients:
18-20 cups of sweet corn, cut off the cob
1 pound (4 sticks) of butter
2 cups of cream or whole milk
1/2 cup of sugar
salt to taste
Instructions:
Combine all of the ingredients into a roaster oven or roasting pan. Bake at 350 degrees Fahrenheit for 1 hour, stirring every 15 minutes. Turn off roaster or remove pan from oven and let cool. (Now is when you enjoys some hot and fresh!)
Once cooled, put desired amount into freezer bags. We usually do 2 cups. Seal the bags and put right into the freezer. They store well in the freezer if you can lay the bag flat while it freezes.
When you’re ready to cook it out of the freezer, put frozen cream corn right into a sauce pan. Add around 1/4 to 1/2 cup (pending on how much is in your bags are and how big your pan is) of water or milk to the pan. Warm on the stove until it is all defrosted and warmed through. Enjoy a taste of summer all year round!
