Freezer Fresh Creamed Corn
Discover the ultimate comfort food preservation method with our Freezer Fresh Creamed Corn recipe! Bursting with the natural sweetness of fresh corn kernels, this rich and creamy side dish combines silky whole milk, indulgent heavy cream, and a touch of butter for an irresistibly smooth texture. A hint of sugar enhances the corn's flavor, while a simple roux ensures a perfectly thickened finish. Designed for convenience, this recipe allows you to freeze portions for up to six months, making it the perfect make-ahead solution for holidays, weeknight dinners, or family gatherings. Simply thaw and reheat for a crowd-pleasing dish that's as fresh as the day it was made. If you’re looking for a versatile, freezer-friendly recipe full of classic comfort, this creamed corn is sure to be a new favorite.
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Recipe Information
Ingredients
- 8 cups fresh corn kernels (cut off the cob)
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 0.5 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 teaspoons salt
- 0.5 teaspoons black pepper (optional)
Instructions
In a large pot or Dutch oven, melt the unsalted butter over medium heat.
Add the granulated sugar and stir until it dissolves completely.
Sprinkle the all-purpose flour evenly over the melted butter and sugar mixture and cook for 1-2 minutes, whisking continuously to make a roux.
Slowly whisk in the whole milk and heavy cream, ensuring there are no lumps. Bring the mixture to a gentle simmer.
Add the fresh corn kernels, salt, and black pepper (if using) to the pot. Stir well to combine.
Cook over medium heat for 15-20 minutes, stirring occasionally, until the mixture thickens and the corn is tender.
Remove the pot from the heat and let the creamed corn cool completely.
Portion the cooled creamed corn into airtight freezer-safe containers or heavy-duty freezer bags. Leave about 1 inch of space at the top for expansion.
Seal the containers or bags, label them with the date, and freeze for up to 6 months.
When ready to serve, thaw the creamed corn in the refrigerator overnight and reheat in a saucepan over low heat, stirring occasionally until warmed through.
Nutrition Facts
Calories |
4535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 305.6 g | 392% | |
| Saturated Fat | 182.2 g | 911% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 805 mg | 268% | |
| Sodium | 4315 mg | 188% | |
| Total Carbohydrate | 419.2 g | 152% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 175.4 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 9.1 mcg | 46% | |
| Calcium | 648 mg | 50% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 3526 mg | 75% | |
*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.
