By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/creamed-corn/comment-page-1/#comment-733697">Verónica Olvera</a>.
Frozen corn would be a better option, I wouldn’t recommend canned.
By: Verónica Olvera
Can I use canned corn?
By: Lisa
While I made alterations to this recipe since we don't eat dairy, the base recipe worked great! This is delicious!! I used 5 ears of corn, 2 cups of whole fat Silk Nextmilk, 3 TBSP of flour, and 2 TBSP of sugar (and salt & ground white pepper to taste plus the minced chives) since my husband likes things extra saucy and on the sweeter side. It turned out so good no one would know it's dairy free if I didn't tell them. A winner cream corn recipe!
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/creamed-corn/comment-page-1/#comment-704485">John</a>.
Hi John - the sauce may not have the best consistency upon thawing unfortunately so I don't recommend freezing this.
By: John
Some great ideas on substitutions. I can't wait to try this. Can I freeze any leftovers?
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/creamed-corn/comment-page-1/#comment-704431">Lindsay</a>.
Hi Lindsay - It should just be added raw. It will cook in the skillet. I hope you love it!
By: Lindsay
Looks recipe looks delicious! Can you please clarify, do you cook the corn on the cob first or cut it off raw?