Wednesday, August 31, 2011

Creaming the Corn While Cutting It Off the Cob

Sense of Home Kitchen

By "creaming the corn" I don't mean that awful stuff you buy in a can.  No, I mean the natural cream that comes from fresh corn.  This simple process makes the corn taste so incredibly sweet and creamy, plus it involves no cooking before freezing so it is quick and super simple.  Start with fresh, ripe corn on the cob.

Slice down the cob about 2/3 to 3/4 of the way through each kernel, leaving some behind to go back to scrap off.

Then draw your knife up the cob scrapping out all the creamy goodness.

The end result will be some kernels that are nearly whole and some creamy bits of corn that are wonderfully sweet.

Package your "creamed corn", as my mother used to call it, in freezer containers.  I put in approximately 2 cups of corn in each container, that is the right amount for a meal for my husband and I, with maybe a little left over for another day.  If I have company I just grab two or three containers to defrost.

Sense of Home Kitchen / Homemade Living / Kitchen and Pantry