Creamed Corn

What is it about corn and weddings? Well, let me take you way back. It was in the month of September that we were married, (1973) Yes, we could plan a wedding, but all I remembered, was that we had to be back to harvest corn. Here we are 37 years later...still talking about corn on our wedding anniversary. Let me share a delicious family recipe for Creamed corn, only one thing different...I now have well-deserved help. Over the years we have enjoyed preserving the corn together, while husking, washing, cutting, cooking and bagging.

Husking dozens of corn cobs. It's easy enough to double this recipe once you find a system in place, and you can share this with your family and don't forget to check out this recipe. Corn Chowder Soup.

I am used to cutting it by hand, but he insists to use the electric meat cutter. 
Give a man a machine and he'll do anything.

Creamed Corn

• Husk 5 dozen corn.
• Wipe off the hair with a tea towel.
• Cut it directly off the cob. (no blanching)
• Put the corn kernels into a large turkey roaster.
• Add one pound butter.
• Add one 500 ml half and half cream.
• Cook at 350 degrees for one hour, stirring every 15 minutes.
• Keep covered.
• Then cool the roaster which is full of corn in an ice water bath. I cool it in my bathtub with lots of ice.
• Then bag it and store in your freezer.

In the winter, you can just throw it in the microwave, until it is heated through and through. It's like eating fresh corn off the cob.
Things have changed over the last 37 years. But we can still stand and smile at each, preserving corn together, reminiscing about the wonderful memories created, and thanking God for preserving our years together.