Cream Style Corn for the Freezer
Preserve the taste of summer all year long with this irresistible Cream Style Corn for the Freezer recipe, perfect for savoring fresh sweet corn even in the depths of winter. This homemade version captures the creamy texture and natural sweetness of freshly harvested corn, enhanced with a touch of butter, sugar, and cream for an extra indulgent finish. With a straightforward preparation process—including scraping the corn "milk" for added flavor—and a short 25-minute cook time, this freezer-friendly side dish is as practical as it is delicious. Ready to reheat and serve in minutes, it pairs beautifully with everything from hearty roasts to light family dinners. Store-bought can’t compete with this silky, homemade comfort food!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 10 ears fresh sweet corn (on the cob)
- 4 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 cup water
- 0.5 cup heavy cream
Instructions
Husk the ears of corn, removing all the silk. Rinse the corn under cool water.
Using a sharp knife, cut the kernels off each cob. Be sure to only cut about two-thirds of the way down to avoid cutting too close to the cob. Run the back of the knife down the cob to scrape out the 'corn milk' into the bowl with the kernels.
In a large, heavy-bottomed pot over medium heat, melt the butter.
Add the corn kernels, corn milk, sugar, and salt to the pot. Stir well to combine.
Pour in the water and bring the mixture to a gentle simmer. Cook for 15 minutes, stirring occasionally, until the corn is tender and the mixture has thickened slightly.
Reduce the heat to low and slowly stir in the heavy cream. Cook for an additional 5 minutes, stirring frequently, until the mixture is rich and creamy.
Remove the pot from the heat and let the corn cool to room temperature.
Transfer the cream-style corn into freezer-safe containers or resealable freezer bags. Leave about 1 inch of space at the top of each container to allow for expansion.
Seal tightly, label with the date, and freeze for up to 6 months.
To serve, thaw the corn overnight in the refrigerator and reheat on the stovetop over low heat, stirring occasionally.
Nutrition Facts
Calories |
1673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.0 g | 127% | |
| Saturated Fat | 54.0 g | 270% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 2565 mg | 112% | |
| Total Carbohydrate | 196.0 g | 71% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 89.0 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2442 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
