Canning Cream-Style Corn Recipe

There is nothing better than taking fresh corn cobs off the stalk and prepping them for later use. Whether it be freezing corn kernels or using your fresh corn to create Black Bean & Corn Salsa, the possibilities are endless.

One of my favorite uses for fresh corn is to create and preserve Cream-Style Corn. This creamy vegetable is made by removing the kernels of corn from the cob then running a knife over the baren cob to extract the pulp and milk remaining. We then heat it through on the stovetop until the kernels are tender, then mash, or puree, a portion to create a smooth texture. Seasonings like salt or sugar are often added to enhance the corns flavor.

Cream-style corn is a popular side dish in many American households and is commonly used in recipes for casseroles, soups, and cornbread. It adds sweetness and creaminess to dishes and can be enjoyed on its own or as an ingredient in various recipes. It is a convenient option for adding flavor and texture to a variety of dishes, especially during times when fresh corn is not in season.

Cream-Style Corn Canning Recipe

Makes about 6 quarts or 12 pints

There are several fun ways to use your home canned cream-style corn. Use in home canned soups to create a creamy texture without using dairy. I will often use a pint jar when making a casserole or when baking corn bread.

Ingredients

• 36 ears of corn (28 pounds)
• 5 cups water
• 2 teaspoons sugar (optional)
• 1 teaspoon salt (optional)

Instructions

1. Husk the ear of corn and remove the silk. Wash the ears in fresh running water. Cut the base off the ear of corn to create a flat bottom.
2. Using a large mixing bowl, stand one ear upright in its center with one hand, and remove the kernels in a downward motion with a serrated knife with the other hand. Work your way around the entire ear of corn until all of the kernels are removed. Or use Corn Cutter Tool like shown above.
3. After removing the kernels, use the knife to scrape the pulp and milk from the cob, capturing it in the bowl. Repeat this step for every ear of corn.
4. Transfer the corn, pulp, and milk into a stockpot and add the water, sugar, and salt. Bring to a boil over medium-high heat, stirring often to avoid scorching. After 5 minutes, using an immersion blender or a potato masher, quickly puree or mash a quarter of the kernels. Do not mash or puree the entire stockpot full, we want there to be whole and partially whole kernels. Return to a boil, then remove from heat.
5. Using a funnel, ladle the cream-style corn into jars leaving a 1-inch headspace.
6. Wipe the jar rims with vinegar. Add the lids and rings and hand tighten.
7. Process in a pressure canner at 10PSI or according to your elevation and canner type; 55 minutes for pints and 85 minutes for quarts.

Recipe Tip: Sometimes I will use a quart jar of cream-style corn as a base for making Corn Chowder on the stovetop when I need a quick, healthy meal.

Happy Canning!
xo
Diane, The Canning Diva®
www.canningdiva.com