There is nothing in this world like fresh creamed corn. My mother used to make it when I was growing up, and I still love it. Today we had to go back to Kanab for another adjustment to my new partial plate, and the farmer guy had his FRESH PRODUCE sign out. I knew I had to get some more of his sweet corn.
When I got home, as soon as I put the groceries away, I prepared the creamed corn. It is so easy to do you won’t believe it!
First, shuck all the ears, cut out any spots with worms, and pick off all the silks, or “hairs from all the ears of corn.
Next, cut off the tops of the kernels into a large bowl:
After all the tips are cut off, scrap the cob well to extract the rest of the corn kernels and the juice:
I had thirteen ears of corn, and it made a huge amount of corn scraped off:
After all the ears have been scraped, put the corn into a pot, and cook on medium heat for 10 minutes, stirring often:
After cooking for 10 minutes, measure out the amount you need for a meal for your family, and place in freezer bags. For two people I put two cups of corn into each bag.
As soon as you finish bagging up the corn, wash the pot. If you don’t, the corn will dry onto the pot and make it difficult to clean later.
Place the bags of corn in the refrigerator to cool off before placing in the freezer. When you are ready to cook, take a bag of corn out of the freezer to thaw out. Place the thawed corn into a saucepan, add 2 tablespoons butter, and 1/4 teaspoon of salt, and cook on medium to low heat for about twenty minutes, stirring often. Eat and enjoy!