Years ago there were two types of corn on the cob; field corn for the cows, and sweet corn for people. Sweet corn was the best when one pulled up to a farm stand for freshly picked corn and went home to cook it that day. This was because the sugars in the old types of sweet corn would quickly turn to starch. These days the starch has been hybridized out of the corn, making it stay sweet, but it will not thicken into creamed corn. If you can find the old varieties of corn, which my be called “field” corn, you may be able to omit the flour in this recipe, but if you buy “sweet” corn you may even need to add more flour.
12 cups fresh corn kernels
1/2 pound butter, (two sticks)
3 Tbsp all-purpose flour
1 cup half-and-half
1 tsp salt
1/2 tsp black pepper
1. Cut enough fresh corn off the cob to equal 12 cups. After you cut the kernels off each cob, scrape the cob with the back side of your knife to extract any juices. Set the corn aside.
2. In a large Dutch oven, melt the butter and whisk in the flour. Stir the flour for two minutes to cook out any raw flour taste. Gradually whisk in the half-and-half and season with the salt and pepper. The mixture will be very thin. Stir in the corn.
3. Cover the corn and bake at 300° for one hour, stirring every 15 minutes. If after the first half hour the corn liquid is not starting to become a little creamy you my need to add more flour. Combine a Tbsp or two more flour with an equal amount of milk, stirring well with a fork to eliminate any lumps. Stir this slurry into the corn, mixing very well, and continue baking.
4. Package the corn into freezer bags or containers and let cool before freezing.