Nothing screams summer like a sweet, juicy ear of corn. But what do you do when the season is over and you’re craving that delicious taste? The answer is simple: freeze it! And not just any freezing method, we’re talking about freezing sweet corn with cream and butter. This recipe is the perfect way to preserve that summer flavor and enjoy it all year long. Plus, it’s super easy to make and extremely versatile. So, grab your apron and let’s get started!
Recipe 1: Classic Freezing Sweet Corn with Cream and Butter
Ingredients:
- 10 ears of fresh sweet corn
- 1 cup heavy cream
- 1/2 cup unsalted butter
- Salt and pepper to taste
Instructions:
- Start by shucking the corn and removing the silk.
- Using a sharp knife, carefully cut the kernels off the cobs.
- In a large pot, melt the butter over medium heat.
- Add the corn kernels and stir to coat them in the butter.
- Pour in the heavy cream and stir to combine.
- Cook the mixture over medium heat for 5-7 minutes, stirring occasionally.
- Remove from heat and let cool to room temperature.
- Once cooled, transfer the mixture to freezer-safe containers or bags.
- Label the containers with the date and freeze for up to 6 months.
Nutritional Information:
Serving Size: 1/2 cup
Calories: 200
Total Fat: 16g
Saturated Fat: 10g
Cholesterol: 50mg
Sodium: 50mg
Total Carbohydrates: 13g
Dietary Fiber: 1g
Sugars: 3g
Protein: 3g
Cooking Time:
Total Time: 30 minutes
Prep Time: 15 minutes
Cook Time: 15 minutes
Equipment:
- Large pot
- Sharp knife
- Freezer-safe containers or bags
Serving Suggestions:
This creamy corn is the perfect side dish for any meal. Serve it alongside grilled chicken, steak, or fish. It also makes a great addition to tacos, burritos, or quesadillas.
Variations:
Want to switch things up? Try adding some diced jalapenos for a spicy kick. You can also mix in some diced red bell peppers or onions for some extra flavor and texture.
Substitutions:
If you don’t have heavy cream on hand, you can use half-and-half or whole milk instead. You can also substitute the unsalted butter with salted butter, but be sure to adjust the salt in the recipe accordingly.
Storage:
This creamy corn can be stored in the freezer for up to 6 months. When ready to eat, simply thaw in the refrigerator overnight and reheat in the microwave or on the stove.
Tips:
- Make sure to label your containers with the date so you know how long they’ve been in the freezer.
- To make the corn easier to cut off the cob, place the cob in the center of a bundt pan and cut downward. The pan will catch the kernels and make for easy clean-up.
- If you have any leftover creamed corn, try using it as a topping for baked potatoes or as a base for a creamy corn chowder.
Frequently Asked Questions:
Can I freeze corn on the cob?
Yes, you can freeze corn on the cob. However, it’s best to blanch the corn first to help preserve its flavor and texture.
Can I use canned corn instead of fresh?
Yes, you can use canned corn instead of fresh. However, the texture may be slightly different and the flavor may not be as fresh.
Recipe 2: Vegan Freezing Sweet Corn with Cream and Butter
Ingredients:
- 10 ears of fresh sweet corn
- 1 can full-fat coconut milk
- 1/2 cup vegan butter
- Salt and pepper to taste
Instructions:
- Start by shucking the corn and removing the silk.
- Using a sharp knife, carefully cut the kernels off the cobs.
- In a large pot, melt the vegan butter over medium heat.
- Add the corn kernels and stir to coat them in the butter.
- Pour in the coconut milk and stir to combine.
- Cook the mixture over medium heat for 5-7 minutes, stirring occasionally.
- Remove from heat and let cool to room temperature.
- Once cooled, transfer the mixture to freezer-safe containers or bags.
- Label the containers with the date and freeze for up to 6 months.
Nutritional Information:
Serving Size: 1/2 cup
Calories: 150
Total Fat: 12g
Saturated Fat: 8g
Cholesterol: 0mg
Sodium: 50mg
Total Carbohydrates: 12g
Dietary Fiber: 2g
Sugars: 2g
Protein: 2g
Cooking Time:
Total Time: 30 minutes
Prep Time: 15 minutes
Cook Time: 15 minutes
Equipment:
- Large pot
- Sharp knife
- Freezer-safe containers or bags
Serving Suggestions:
This vegan creamy corn is the perfect side dish for any plant-based meal. Serve it alongside vegan burgers, tofu, or tempeh. It also makes a great addition to vegan bowls or salads.
Variations:
Want to switch things up? Try adding some diced green chilies for a spicy kick. You can also mix in some diced red bell peppers or onions for some extra flavor and texture.
Substitutions:
If you don’t have vegan butter on hand, you can use olive oil or another plant-based oil instead. You can also substitute the coconut milk with any other plant-based milk, but the texture may be slightly different.
Storage:
This vegan creamy corn can be stored in the freezer for up to 6 months. When ready to eat, simply thaw in the refrigerator overnight and reheat in the microwave or on the stove.
Tips:
- Make sure to label your containers with the date so you know how long they’ve been in the freezer.
- To make the corn easier to cut off the cob, place the cob in the center of a bundt pan and cut downward. The pan will catch the kernels and make for easy clean-up.
- If you have any leftover vegan creamed corn, try using it as a topping for baked potatoes or as a base for a vegan corn chowder.
Final Thoughts
Freezing sweet corn with cream and butter is a delicious and easy way to preserve that summer flavor. Whether you’re a vegetarian, vegan, or just a corn lover, these recipes are sure to be a hit. So, grab some fresh sweet corn and get to freezing. Your taste buds will thank you!