Keys in a Winter Jar

A Midwestern creamed corn recipe, preserved with memory

Before this was ever written down, it was just something we did.

Late summer meant picking corn from my grandfather’s field. We’d load it into the bed of the pickup—full to overflowing—then ride home slow with the sun on our backs and dust rising behind us.

We’d sit in the shade, husking corn together. The kids on buckets. The aunties with knives, cutting the kernels off the cobs. And my grandmother at the stove, working from memory, not a recipe.

If we behaved, she’d give us a spoonful and ask, “Is it sweet enough?”

She could always tell by the way we smiled.

The cellar had dirt floors and smelled like aging potatoes, must, and time. Handmade shelves lined the walls, built from old barn wood. The jars were neatly stacked and labeled in her handwriting—“Corn, August ’82.” “Beets, July 79.” “Chow Chow 84.” “Tomatoes 77.”

Those shelves held summer in glass. More precious than jewels. More beautiful, too.

Yield 8-10 cups or 2-2.5 quart jars 

Ingredients

• 10–12 ears of sweet corn (or about 7–8 cups kernels)

• ½ cup unsalted butter

• 1 small yellow onion, grated or finely minced

• 1 Tbsp sugar (adjust to taste)

• 1 tsp kosher salt (or to taste)

• 2 cups whole milk

• 1½ cups heavy cream

• ¼ tsp white pepper

• ¼ tsp freshly grated nutmeg

• Optional: 2 oz cream cheese or mascarpone for added richness

• Optional: pinch of paprika or splash of vinegar for balance

• Optional: 2 Tbsp flour or cornstarch if freezing/canning for better texture

  Instructions

1. Cut the Corn
   Shuck the corn and remove the kernels. Scrape down the cobs to collect the corn milk—this adds flavor and body.

2. Start the Base
   In a large pot or Dutch oven, melt the butter over medium-low heat. Add the grated onion, sugar, and salt. Cook gently for about 10 minutes, stirring often, until the onion is soft and fragrant. Do not brown.

3. Add the Dairy
   Stir in the milk, cream, pepper, and nutmeg. Bring to a gentle simmer.

4. Add Corn
   Add the corn kernels and corn milk. Let it simmer, uncovered, for 25–30 minutes, stirring occasionally, until thickened and tender.

5. Finish & AdjustOptional: For a silkier texture, purée 1–2 cups of the corn mixture and return it to the pot.Optional: Stir in cream cheese or mascarpone at the end for added richness. Taste and adjust seasoning. Add a pinch of paprika or a splash of cider vinegar, if needed.
   

   To Preserve

   Canning
   Ladle hot corn mixture into sterilized pint jars, leaving 1-inch headspace.
   Pressure can at 10 lbs for 55 minutes (adjust for altitude).

   Freezing
   Let cool completely. Portion into freezer-safe bags or containers. Label and freeze flat for easy stacking.

   
   To Reheat in Winter

   Warm slowly on the stove with a splash of milk and a small knob of butter. Stir gently until heated through. Serve with roast chicken, pot roast, biscuits—or just by itself.

   This is comfort food, made with hands and seasons. It’s what you open when the snow is thick and the sky goes gray. It’s what you serve when you want to feel close to where you came from.