CORN – CREAM STYLE

Updated September 12, 2025

Canned Cream-Style Corn

Yield: Approximately 2 ¼ pounds of corn per pint

Ingredients

Fresh corn on the cob (slightly immature kernels, best quality for eating fresh)
½ teaspoon salt per pint (optional)
Boiling water (for blanching and covering)

Preparation

Select Corn: Choose ears with slightly immature, tender kernels.
Husk & Clean: Husk corn, remove silk, and wash thoroughly.
Blanch: Boil ears for 4 minutes.
Cut Kernels: Cut corn from cobs at about the center of each kernel.
Scrape Cobs: Use a table knife to scrape remaining pulp and milk from the cobs.

Packing Method (Hot Pack Only)

For every 1 quart of corn and scrapings, add 2 cups boiling water in a saucepan.
Heat mixture to boiling.
Add ½ teaspoon salt per pint jar, if desired.
Fill hot pint jars with hot corn mixture, leaving 1-inch headspace.
Remove air bubbles and adjust liquid if necessary.

Finishing

Wipe rims, adjust lids, and process immediately in a pressure canner using USDA-recommended times for cream-style corn.
Adjust times for altitude.

⚠️ Important: Cream-style corn is a low-acid vegetable and must always be pressure canned. Water-bath canning is unsafe.

Jar Size	Process Time	0-1,000 ft	Above 1,000 ft
Hot	Pints	85 min	10 lb	15 lb

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