CREAM STYLE CORN
I was raised on a farm in this small rural community. Although I’m not living on a farm at present, I’m still a country girl at heart! When I shared some fresh corn with a neighbor, she shared this recipe with me. I’ve found it’s the best way to retain the corn’s crisp sweet flavor after freezing.
18 cups fresh corn, divided
2 cups milk
1 tablespoon pickling salt
½ cup butter, cubed
1/3 cup sugar
In a food processor, process half of the corn until creamy. Combine with remaining ingredients in a large baking pan. Cover and bake at 325° F (160º C) for 1 hour and 30 minutes or until heated through, stirring frequently.
Yield: 2 quarts
Posted by Heiner Lange
CREAM STYLE CORN
Here’s a quick easy way to make a cream style corn from regular kernel corn; home canned corn, frozen, or store bought, it doesn’t matter.
If you are using home canned corn it is a good idea to boil your corn for 10 minutes. Do this first. Then proceed.
Heat corn to simmer. Remove 1/2 of the corn to a blender add 1/2 cup or so of cream. Half and half, evaporated milk or other cream. Puree.
Add back with corn add butter and salt to taste heat and serve.
Very easy and good too.
Source: Petro Borchard
