This recipe for fresh natural creamed corn tastes so much better than canned and is a great way to use corn from the garden. This recipe can be served with or without milk making it a great option for food allergies.
The simple ingredients make it easy to make a lot at once then simply freeze in portions large enough for your family dinner.
The sugar is optional in this recipe as some varieties of corn are sweeter than others. It is important to taste this dish as you go to get the right level of seasoning for your tastes. This recipe is both gluten and dairy free.
Continue reading for freezing tips and money saving ideas. There is also a PDF version of this recipe at the end of the post which can be printed or saved to your device to save on paper.
*The Nutrition Facts label above should be used as a guide only. The amounts can change depending on the brands you use. To reduce the fat content always try to buy reduced fat products and lean meat when you can afford it. Look for reduced salt products and low sugar without artificial sugar replacements.
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Freezing Creamed Corn
It is best to freeze fresh natural creamed corn after it has cooked and cooled. Place large enough portions for your family meal either in freezer containers or freezer bags, secure then label with the contents and date frozen. Freeze immediately then use within 6 months.
Thaw the frozen creamed corn in the fridge overnight or use the defrost setting on the microwave. Reheat either in the microwave or in a saucepan adding cream once the corn has heated through if desired.
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Fresh Natural Creamed Corn Q & A
Yes you can however it should not be frozen again after making the creamed corn and it won’t be quite as good as fresh. Measure out about 3/4 cup of frozen corn kernels for each serving.
Fresh cooked creamed corn will last for 3 days in the fridge when covered. Simply reheat in the microwave on high for 1 minute, stir then microwave for 1 minute more or until heated through.
It is best to process the fresh kernels in short bursts, scraping down the sides occasionally. The right consistency is really up to personal preference. It just depends on how smooth or chunky you like your creamed corn.
The best way to save money is by growing your own corn during the warmer months of the year. They germinate easily from seed in the spring however corn does need some room to grow. In some areas birds can be a problem and so it is wise to protect the plants with bird netting.
Alternatively, look for fresh corn cobs when they are in season at the store which is when the best bargains are found. This is usually during the summer months however the time of year may be different depending on your local climate.
This recipe uses common pantry items such as salt, pepper and sugar. Purchase these items in bulk packs then store in a cool, dark place such as a pantry. They all have a long shelf life and can be put in smaller reusable containers for ease of use. This will save on both money and plastic waste.
Salt stores very well when kept in a dry place and does not expire unless it has other added ingredients such as iodine. This 25 Pound Bag of Table Salt from Morton is highly rated and great value. (Paid link)
This guide to Creating Budget Friendly Meals covers everything from planning to making the most of in season vegetables and meat to using raw ingredients to create healthy and nutritious meals which cost less to make. A little forethought can save you a great deal of money over the course of the year.
Our home is our sanctuary. It can put us at ease but it can also help us to save money. See this free Homesteading guide for more information.
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