I’ve always wondered how the Cajuns removed corn from the cob that resulted in a pan full of corn and milk. As if someone had literally poured cream into the corn. Creamed corn. But, how do you do that?
If you remove as much kernel from the cob (do the most logical thing, obviously), you are doing it all wrong.
The key is to trim only about half the kernel, (just the tips) and then run the back of the knife over the corn cob to remove the “milk”. May seem wasteful, but it is delicious!
And, it’s why you need to get a lot. As in a lot. As in, 10 dozen?
We processed 30 dozen give or take and ended up with 70 freezer bags holding about 1 1/2 cups each (about the equivalent of a can of corn). It’d be a shame to open a “can” of corn and let it go to waste.
Sometimes less is more, because this home-processed corn is divine.
My favorite part of this experience? Sitting with my mother-in-law, her sister-in-law, and cousin Susan (who’s my age), and a few extended cousins and friends and turning a monumental task into a gossiping and catching up session – at the moment when my 10-year old daughter got caught up in this process. Sue tasked her with blanching the corn in a 30-gallon gumbo pot and transferring it to the ice-filled buckets to be shocked. My daughter was pleased as punch that she was “allowed” to help and be part of the “women”.
Sue has become one of the keepers of certain traditions in my husband’s family, much to her own surprise. At the end of the day when everyone was showered, kids ready for bed, Sue proclaimed “In 30 years, that kid is going to be the one sitting under the oak tree scraping corn with me.”
I surely hope so.
It is important to make your creamed corn early in the season while the kernels still have a high moisture content. The pickyourown website advises using corn in the “milk” stage, which apparently is about 3 weeks after “silking”. Talk to your source to get your corn at the right stage for your needs. If you are the grower, do some research… I am new to this corn thing myself.
Husk your corn and remove all the silk using a firm (clean) kitchen scrub brush.
Blanche the ears of corn for 5 minutes; transfer them to ice water to shock them.
Cut kernel tips into a bowl, then scrape the cob to remove the milk.
Measure into freezer bags and seal, removing all the air. *
*We started out using a vacuum sealer, and we think we killed it. So, exactly thirty were vacuum sealed, and the remaining were packed in freezer quart bags, which really does make for quick work.
If you are doing more than 2-3 dozen, definitely round up some help, and order extra ears of corn. This was an all-day process, with 3 to 5 women working on this throughout the day while the kids ran in the yard.
I’m looking forwards to a nice corn chowder next winter. Maybe with some shrimp or crawfish in there.
Of course, my favorite is Maque Choux . Can’t go wrong there!