Cream-Style Corn for the Freezer

"A great way to use up all the corn from summer's crop, freeze into serving-size portions and reheat when needed :)"
photo by a user photo by a user
Ready In:
1hr 55mins
2 quarts




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

Questions & Replies

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  1. This is the creamed corn recipe I remember using years ago! It's the best! I do not remember if you blanch the corn first, to set the milk in the kernel? If my memory is right, you just cut it off the cob, after husking? Also, I don't process any, I only use the whole kernels. It's great mixed with green beans for tater tot hot dish, or as a side, or in soups :)
  2. 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.
  3. 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.
  4. 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!


  1. What is recipe # 50140?



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