One of the traditional ways of saving corn after a big harvest is to make a huge amount of creamed corn and then can or freeze it. This is the recipe I'm currently using, I cobbled it together from a few recipes I found on the Internet. It uses 16 cups of corn kernels and makes almost exactly 6 lbs. That's handy because I freeze it, using my vacuum sealer, in one pound amounts which is what a can of creamed corn used to be, and what my favorite old "scalloped corn" recipe uses.
I've included an unusual step I found in one recipe, which is to put half the corn in a food processor and process it until smooth. The recipes I've used in the past tended to result in a rather watery "cream sauce" with whole corn kernels. Processing half the kernels until smooth made the sauce thicker and more similar to the consistency of "creamed corn" you'd buy at the grocery. Personal preerence, but I like how it turns out.
Ingredients
16 cups of uncooked corn (cut off the cob with a knife)
1 pint of half and half (or 1 cup heavy cream and 1 cup whole milk)
3/4 pound of butter (3 sticks), cut into pieces
Salt and Pepper
Instructions
1. Preheat oven to 300 degrees. Place half the corn in a food process and process until creamy (you will probably have to do this in two stages).
2. In a roaster pan, combine the whole corn, processed corn, half-and-half (or milk and cream), and butter. Add about a tablespoon of salt and pepper to taste. Bake for about an hour, stirring every 15 minutes (note: I generally cook it for an hour and fifteen minutes).
3. Once cooked, let cool on the counter. Package it in ziplock bags or freezer containers and freeze.