Cream Corn 9 Recipe

  • 1 approx. 32 ounce bag "grocery store" frozen, whole kernel corn (large)
  • 1/2 stick butter
  • 1 can evaporated milk (tall can)
  • sugar, salt, and pepper to taste
Thaw corn. Process, by several batches, in food processor until consistency of corn cut off the cob. Don't process the last batch quite as much. Place in a large pan with butter and milk. Cook over medium heat, stirring often so it doesn't scorch. Taste for seasoning and add salt and pepper. Add sugar only if it needs it. It will take about 20 minutes to cook.

Some corn is sweeter than others, I will not use extra sweet corn in this recipe because it's too sweet. Some corn is younger, and more tender, and doesn't have to be cooked as long. A small bag of white corn may be processed and added for a more "homemade" look.

Can be made ahead and reheated. Can be frozen. Original recipe.

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