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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Creamed Corn for the Freezer Recipe

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This recipe for Creamed Corn for the Freezer is from The White Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
ears of freshly pulled corn
water
freezer bags
Directions:
Directions:
Start out by having someone (Mama always had Daddy (Salt) go to the field and pull a pick up truck full of corn about 6:30 in the morning) get some fresh corn for you. We always did ours in the back yard because you will get corn silks everywhere! Take a butcher knife and cut through the stalk end of the ear and pull the shucks off. Pull off all the silks you can. To get the remaining silks off, take a soft hairbrush (not one you use for your hair!) and gently brush the corn ears to remove the silks. Put the corn in a large pot or tub of water. When your container is full, put over heat - either the stove or the gas cooker in the yard. Bring to a boil for a few minutes to blanche. Remove from heat and run cold water through the tub to stop the cooking process. Now you are ready to scrape the corn off the cob. We use a great tool that is a piece of wood with an adjustable blade on it to cut the corn off the cob. It is best to have the younger, stronger family members do this. You will get tired! When all the corn is cut, put in freezer bags and freeze. When you get a craving for some fresh corn, thaw a package and cook according to your favorite method..

 

 

 

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