Canning Cream Corn Recipe: Delicious and Easy

They say there’s no feeling like making any dish at home. That’s especially true when it comes to cream corn. Our canning cream corn recipe is here to save the day.

There is very little cooking involved, there are no fancy and hard-to-find ingredients, and it’s easy to follow. Simply gather all your ingredients, and we should mention that most of them are pantry stables, grab a pot, and get to work. Simple as that. Your creamed corn for canning will be ready in no time.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Tips
• Canning Cream Corn Recipe
• Comments

Ingredients

• Sweet corn — 6 ears.
• Heavy cream — 1 cup.
• Granulated sugar — 1 tbsp.
• Cream cheese — 4 oz.
• Parmesan cheese — ⅓ cup, grated.
• Butter — 3 tbsp.
• Salt — to taste.

Instructions

1. Using a knife, remove the kernels from the corn.

2. Combine the kernels, sugar, and heavy cream in a pot. Bring to a boil.

3. Let it simmer for five minutes.

4. Add the cream cheese and butter. Stir well for a few minutes.

5. Add the parmesan cheese.

6. Once the cheese has melted, season with salt.

Substitutions

• Heavy cream — Heavy cream provides some nice creaminess, but it could be really heavy on the calorie side. If you’ve been tracking your calories, you might be better off going with milk instead, though your creamed corn won’t be as rich and creamy. Half-and-half, on the other hand, has the best of the two. It’s not as heavy as the former, but it’s still richer than whole milk. Plant-based milk could be used as well, especially if you prefer your creamed corn dairy-free.

• Granulated sugar — This one’s a staple ingredient in many canning creamed corn recipes, and that includes ours as well. The corn flavor might be too savory for some, and that’s where granulated sugar comes in, adding a tad of sweetness to the mixture. If you don’t have any granulated sugar left or it’s just not your cup of tea, feel free to opt for brown sugar. It provides a more complex, richer flavor, due to the molasses it contains.

• Cheese — Your creamed corn just won’t be the same without some grated cheese melted in it. Although most recipes go with the classic parmesan cheese, you would still be fine with using other alternatives like Colby cheese, Gouda cheese, or Monterey Jack.

Variations

• Spicy — Although you are unlikely to encounter a spicy creamed corn recipe, sometimes a little bit of spice is what you need for a richer, deeper flavor. If that sounds good to you, consider stirring in some spices like cumin, chili powder, and paprika.

• Vegetables — Adding some diced vegetables like onions, bell peppers, and maybe jalapenos will make your dish even better, by providing some pungent and savory flavor.

• Herbs — Stir in some herbs to your creamed corn and you’ll immediately notice the difference. Some chopped chives, parsley, and basil will provide a fresh flavor, with a surprising twist.

Equipment

• Measuring spoons and cups.

• Cooking pot.

• Kitchen knife.

Storage

• If you see any signs of spoilage such as an odd smell or a weird look, throw away your canned cream corn immediately.

• You can store your canned cream corn in a dark, cool place.

• Once safely and properly sealed, your canned cream corn will last for two years.

Tips

• The consistency — If you’d prefer to have your creamed corn a bit thicker, feel free to use a thickening agent. All-purpose flour and cornstarch will both do well, although the former is much more commonly used in creamed corn recipes. Start by adding a small amount.

• The seasoning — Although we didn’t specifically mention it in our cream corn recipe for canning, you could always season it with salt, pepper, or any other ingredient. Just take a bite and adjust the seasoning accordingly.