Frozen Creamed Corn

8 cups corn (raw) about 13 cobs
1 1/2 tsp. salt
2 Tbsp. Sugar
1/2 cup Butter (yes butter not margarine)
1/4 – 1/3 cup Whipping Cream

Cut corn off the cob. Scrape cob to get all juice. (I don’t cut really deep so there is bits of corn left on the cob when you scape it.)

To cut the corn off the cob I use one a serrated steak knives. To scrape the cob I use a plane knife.

Melt butter in Dutch oven pot, add cream, salt and sugar. Stir to mix, then add cut corn and stir. Heat over medium heat, stirring
occasionally. Be careful not to burn it. Heat till it is bubbling, not boiling, just good and hot.

Plunge pot into sink filled with ice water. Stir & cool till warm. Put in containers or freezer bags and freeze immediately.

I used the small Ziploc Freezer bags and put in about 1 1/4 – 1 1/2 cups. Yield approx. 6 – 7 pkgs.

Submitted by Jeanine Friesen via her MIL