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Started By
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Looking for recipe recommendations to make fresh cream corn from scratch.
Posted on 6/4/24 at 10:41 pm
Posted on 6/4/24 at 10:41 pm
(no message)
This post was edited on 12/23/25 at 11:01 pm
2
Posted on 6/4/24 at 11:21 pm to ClarkGriswold
When I was a kid, we would cut the corn off the cob fresh right after picking into a big aluminum pot and then scrape the cob to get the juice left on the cob. Might save you a step and some time on cooking 300 ears.
I'll check back in tomorrow if I can get the recipe my mom used.
I'll check back in tomorrow if I can get the recipe my mom used.
Posted on 6/4/24 at 11:43 pm to ClarkGriswold
LINK this is pretty close to what we do although this guy does a crap job of milking the cob with the back side of the knife. You need a really sharp knife and a cut resistant glove if your knife skills aren't really good. I find it's much faster to hold it horizontally in one hand instead of vertically like the guy in the video.
Another tip: vac seal and freeze it. Canning screws up the taste and texture...it will taste just like a can of creamed corn from the grocery store. Minimally processed is best.
Another tip: vac seal and freeze it. Canning screws up the taste and texture...it will taste just like a can of creamed corn from the grocery store. Minimally processed is best.
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