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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 77.4
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 13.5 mg
  • Total Carbs: 17.1 g
  • Dietary Fiber: 2.4 g
  • Protein: 2.9 g

View full nutritional breakdown of Old fashioned Creamed Corn calories by ingredient
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Old fashioned Creamed Corn

Submitted by: KALIEDRA

Introduction

Old fashioned without any add ins. Dress it up to taste if desired when heating to serve with cheese, butter or other frozen veggies Old fashioned without any add ins. Dress it up to taste if desired when heating to serve with cheese, butter or other frozen veggies
Number of Servings: 24

Ingredients

    12 Ears Fresh Sweet Corn

Tips

I make this in far larger batches to freeze for use over the year, typically 48 ears at a time. By using tongs to remove corn instead of pouring off the water I can add more corn to the already boiling water and speed up the process.

A creamer is not the same as a cutter, a long flat stick with a blade set into the length to cut and shred the kernals works best.


Directions

Boil the corn, same as if eating on the cob. Fresh from the farm market is best for fuller flavor. Add salt to the water as desired while boiling. While the corn is boiling fill half the sink or a large bowl with ice water.

When done, remove corn ears with tongs to the ice water to cool enough to handle. Using a large bowl and a corn creamer, cream one ear at a time making several paces on each side to extract all the "juice" from each ear. (older corn or under cooked will have less juice) Add a bit of salt to taste.

Corn is now ready to each or store, zipper bags large enough to hold the typical amount of servings stack neatly and make good use of freezer space.

If desired when preparing for a meal, add a bit of seasoning, cheese or whatever else makes you smile. We eat it au natural here, we're fortunate to get corn within hours of being picked and you can't beat the taste of fresh picked corn.

Serving Size: Makes 12 1/2 cup servings

Number of Servings: 24

Recipe submitted by SparkPeople user KALIEDRA.






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