Canning Cream Corn Recipe
Discover the secret to perfectly canned cream corn with this easy and delicious recipe. Enjoy the taste of summer year-round!
Equipment
- Measuring spoons and cups
- Cooking pot
- Knife
Ingredients
- 6 ears sweet corn
- 1 cup heavy cream
- 1 tbsp. granulated sugar
- 4 oz. cream cheese
- ⅓ cup parmesan cheese grated
- 3 tbsp. butter
- Salt to taste
Instructions
- Using a knife, remove the kernels from the corn.
- Combine the kernels, sugar, and heavy cream in a pot. Bring to a boil.
- Let it simmer for five minutes.
- Add the cream cheese and butter. Stir well for a few minutes.
- Add the parmesan cheese.
- Once the cheese has melted, season with salt.
Video
Notes
- 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.
Nutrition
Nutrition Facts
Canning Cream Corn Recipe
Amount per Serving
Calories
337
% Daily Value*
Fat
24
g
37
%
Saturated Fat
14
g
88
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
68
mg
23
%
Sodium
233
mg
10
%
Potassium
314
mg
9
%
Carbohydrates
28
g
9
%
Fiber
2
g
8
%
Sugar
13
g
14
%
Protein
7
g
14
%
Vitamin A
1049
IU
21
%
Vitamin C
6
mg
7
%
Calcium
128
mg
13
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!