We had this last night for dinner it was so yummy. We bought a whole bunch of corn on the weekend and I was wondering what I was going to do with it all.

I will make this again, for sure! Hopefully next time I will end up with some leftovers.

Here we are in the height of corn season in BC and I had forgotten about this simple unbelievable way to serve fresh corn. My mother-in-law thought I put a lot of effort into making this...if she only knew.

I went back to my local corn guy today and bought 2 more dozen to cream and put into the deep freeze for the dog days of winter.

Hi, This recipe seems very delicious and I'm willing to try them right away!!! I just have one question, it seems stupid though.. is the corn cooked like corn on the cob or is it raw fresh ,,, I know you say its Fresh but it looks very yellow in the video for raw corn. BTW am still new at the cooking thing :)

The corn is raw, not cooked. It only gets cooked once it goes in the oven in the casserole dish. Cheers!

Thank you soo much for the reply :) Im really looking forward to trying this recipe.. wish me luck!!

You are most welcome Aziza, but no luck needed just good corn :-)

Hope you enjoy it, it is a delicious one!

Would'nt this dish be just as good if can corn was used?

No this dish would not really work using canned corn. Fresh corn with all of it's juices and starches are what make this dish so wonderful. Canned corn would be watery and it would lack the depth of flavor that this dish has. Of course that's not to say that you couldn't try it, just don't expect miracles from the canned corn. Cheers!

"During corn season, take some time to cream a whole bunch of corn; then portion and freeze it raw in flat packs."

"Flat packs"? Do you mean something like freezer bags?

(Also, I read another recipe for this on the web site of the company that makes corn creamers. They recommend stirring the dish half way through baking. Comments?

You may want to watch the video for this recipe as it does show us using freezer bags. There is also a drill-down attached to the recipe in step one called "Freezing Corn" and in this video we show you exactly what we mean and what we did.

As for whether or not you want to stir it during cooking that is up to you I suppose. I do not stir it as I love the cruncher or slightly browned edges that are formed from not stirring.

Hope this helps to clear things up - cheers!

I DID watch the video for the recipe. What I didn't watch was the "Related Tips & Techniques" for freezing. Now I have. Thanks.

"2 tsp Kosher salt (1 tsp table salt)"

How much sea salt? 1 tsp as well?

It depends on the type of salt you have and the size of the crystals and their weight. Sea salt is generally heavier than kosher salt so I would suggest using 1 tsp sea salt. Cheers!

Is it necessary to blanch the corn first if you plan to freeze it?

I made it last night and it was amazing. A couple of points...creaming the corn was not as difficult as I anticipated. It actually wasn't difficult at all, and a bit therapeutic, I might say. A tip from the instructions that came with my creamer was very helpful. It suggested laying the creamer across the bowl (not in the bowl), and using an improvised backstop (a wall) to anchor it. This worked well on my counter.

I did a full recipe (6 cobs) to freeze (in a flat pack!), and made a partial recipe (4 cobs) that fit in an 8x8 pyrex dish. After 45 minutes, the edges were brown and the corn was bubbling, but the top wasn't brown. Next time I might use the broiler for the last few minutes.

Try it!

(Yvonne - you wouldn't blanch before freezing. Remember, the resulting corn after using the creamer is not whole kernels...it's a mash, so you couldn't blanch that.)

First off, WOW. I made the recipe tonight and was thoroughly impressed. It's so much better than the traditional way with eggs and crackers and such. It was really amazing.

I've called and looked all over for a corn creamer. I finally called a locally owned cook shop that I just found while searching for the creamer and they said they had several! I go to the farmers' market every Saturday and picked up 2 dozen ears of corn in anticipation of freezing some creamed for the winter(and some tomatillos for the salsa verde, also yum).

I showed up afterwards at the shop. The owner shows me the corn creamer. It was a cutter :-( What was I going to do with 2 dozen ears of corn when there's only 2 of us. I looked at the video of the corn creamer and got to thinking. I pulled out a salad fork and just started raking the corn lengthways. I then used the side of the fork to scrape out the juice and meat.

It worked!! It was a little messy. It splattered some, but I got better as I went along. I did it in the sink to reduce the cleanup. I now have 5 bags of creamed corn in the freezer for the winter and will probably do some more next week.

I may order a 'real' creamer online, but my handy fork will do me just fine until it gets here. Thanks for the inspiration.

Jeff

Way to improvise! I'm going to try this next time as well. Cheers!

Great work, Jeff. I was thinking that there must have been a way to make creamed corn before the invention of the corn creamer. You figured it out!

You mentioned "the traditional way with eggs and crackers". Haven't heard of that and I wonder if it's a regional variation. Whereabouts do you live?

I've been thinking a lot about this recipe. One idea I had was to use the broiler for the last few minutes, as mine didn't really brown on top. Also, single serving dishes (ramekins?) strike me as a good idea.

Thoughts?

I live in Ohio. Some call it scalloped corn and some call it creamed.