Creamed Corn With Frozen Corn. In a medium sized pot, melt butter and sauté the shallot until it is tender and translucent. Take the pan off the heat and stir in.
In a skillet, combine corn, cream, minced garlic, salt, sugar, pepper and butter and cook on medium heat. In a small cup or bowl, mix the 2 tablespoons of flour with 2 tablespoons of cold water. Meanwhile, prepare the frozen corn kernels according to package directions.
Cook, stirring occasionally, until corn becomes tender and juicy, 6 to 8 minutes. Frozen corn has already been flash cooked. Add a little water, milk, or chicken broth to reconstitute the creamed corn to.
Place cooled creamed corn into ziplock bags or freezer containers. In a skillet, combine corn, cream, minced garlic, salt, sugar, pepper and butter and cook on medium heat. Cook, stirring occasionally, until butter has melted, 3 to 5 minutes.
Eat fresh or allow to cool before placing in bags and freezing for later. In a separate bowl, whisk the flour with the milk and then pour it into the saucepan. Stir and continue cooking over medium heat for a few minutes, until mostly thawed.
Continue cooking over medium heat, stirring constantly to prevent cream from scorching, for ten to fifteen minutes. Heat slowly and boil for 5 minutes over medium heat. Yes, you can freeze creamed corn but you do not drain it like you would whole kernel corn.
Add the milk, broth and cooked corn and. The flour works just like corn starch, to help thicken the corn. This is so easy to do, but not many people kn.
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