Cream-Style Corn for the Freezer

Total Time
1hr 55mins
Prep 25 mins
Cook 1 hr 30 mins

A great way to use up all the corn from summer's crop, freeze into serving-size portions and reheat when needed :)

Ingredients Nutrition


  1. Set oven to 325 degrees F.
  2. Butter an extra large baking dish (make certain that the baking dish is large enough to hold all the corn).
  3. Place half of the corn in a food processor; cover and process until creamy.
  4. Pour into large baking pan.
  5. Add milk, butter, sugar, salt and remaining corn.
  6. Cover and bake for 1 hour and 30 minutes, stirring frequently.
  7. Cool then freeze in small plastic containers.


Most Helpful

This is very tasty, and easy to do. I used 19 cobs and ended up with 8 cups of the finished product. It didn't turn out as creamy as I would have liked. (I guess I'm just used to the canned mush :)) I think I'll give it a try on the top of the stove next time...probably next week, as the *good* corn is now ready!! I also made use of the cobs making recipe #50140. That's really good too! Thanks Kitten, to opening my eyes to *fresh* creamed corn.

Diana #2 August 21, 2008

Much enjoyed by my entire family. I reduced the recipe by half, and the salt probably by slightly more as I only used 1 tsp. Very good.

evelyn/athens September 10, 2006

I made this to use in your stuffing balls. Unfortunately in Israel I have never seen creamed corn and needed it for this receipe (By the way, it was great!) Since one of my children is very allergic to milk, I substituted soy milk. it turned out just fine. This was so much better then the stuff I remember eating out of a can! No camparison!

Caryn Gale November 27, 2003

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