Menu

Cream-Style Corn

Add a Review
Total Time
Prep: 15 min. Bake: 1-1/2 hours

By Taste Of Home Editorial Team

Recipe by Vivian Gouliquer, Vanderhoof, British Columbia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 13, 2022

I was raised on a farm in this small rural community. Although I'm not living on a farm at present, I'm still a country girl at heart! When I shared some fresh corn with a neighbor, she shared this recipe with me...I've found it's the best way to retain the corn's crisp sweet flavor after freezing.

Test Kitchen Approved

Cream-Style Corn

0 | 0 Reviews Add your review
Yield: 2 quarts
Prep: 15 min
Cook: 1 hour 30 min
Save Saved Saving print

Ingredients

  • 18 cups fresh corn, divided
  • 2 cups milk
  • 1 tablespoon pickling salt
  • 1/2 cup butter, cubed
  • 1/3 cup sugar
Text Ingredients

Directions

  1. In a food processor, process half of the corn until creamy. Combine with remaining ingredients in a large baking pan. Cover and bake at 325° for 1 hour and 30 minutes or until heated through, stirring frequently.

Nutrition Facts

1/2 cup: 234 calories, 9g fat (4g saturated fat), 19mg cholesterol, 541mg sodium, 39g carbohydrate (16g sugars, 5g fiber), 7g protein.
Loading Popular in the Community
Loading Reviews