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Cream Corn Freezer Recipe
A delicious and versatile cream corn recipe that can be frozen for up to three months and reheated for a quick and satisfying meal.
Equipment
- Large pot
- freezer-safe container
Ingredients
- 4 cups of corn kernels (fresh or frozen)
- 1 cup of heavy cream
- 4 tbsp of unsalted butter
- 1 tsp of salt
- ½ tsp of black pepper
- Bacon bits or shredded cheddar cheese for added flavor
Instructions
- In a large pot, melt the butter over medium heat.
- Add the corn kernels to the pot and stir to coat them in the butter.
- Add the heavy cream, salt, and black pepper to the pot and stir to combine.
- Bring the mixture to a boil and then reduce the heat to low.
- Simmer the mixture for about 10-15 minutes, or until the corn is tender and the mixture has thickened.
- Remove the pot from the heat and let the mixture cool to room temperature.
- Once cooled, transfer the mixture to a freezer-safe container and freeze for up to 3 months.
Video
Notes
Recipe Notes:
- To reheat the Cream Corn Freezer Recipe, simply thaw it in the refrigerator overnight and then reheat it on the stove or in the microwave until heated through.
- When making the Cream Corn Freezer Recipe, it’s important to be careful when handling hot ingredients. Always use caution when stirring the mixture, and be sure to let it cool before transferring it to a freezer-safe container.
- Use fresh corn when it’s in season for the best flavor.
- For added creaminess and flavor, try adding some shredded cheese or bacon bits to the mixture before freezing.
- Stir the mixture frequently while it’s simmering to prevent it from sticking to the pot.
- This recipe can also be made in a slow cooker. Simply combine all the ingredients in the slow cooker and cook on low for 4-6 hours, stirring occasionally.
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