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Related: Culture Forums, Support ForumsWho has eatened canned creamed corn a week after opening and storing in refrigerator?
The google says 3-4 days. I used the creamed corn in a casserole, which I then froze to eat later. When I do cook it, it will bubble for at least 10 minutes.
Only belatedly did I think to check my work.
we can do it
(12,189 posts)Baitball Blogger
(46,736 posts)He's just thrilled I'm cooking.
jpak
(41,758 posts)An abomination
Refriged or not
Baitball Blogger
(46,736 posts)I never went out of my way for it before, but it works well with this particular casserole.
Major Nikon
(36,827 posts)Process about half or 2/3rds of the corn and then add the rest. This is how Native Americans first prepared creamed corn and it doesn't get any simpler. Commercial canned versions generally have salt, sugar, and/or thickening agents. Home recipes make it with dairy and all sorts of other things.
If all you are doing is adding it to a recipe, the method described is all you need.
Baitball Blogger
(46,736 posts)Major Nikon
(36,827 posts)Baitball Blogger
(46,736 posts)magicarpet
(14,155 posts)If it does not smell like a science project,
Or look like a science project,
Boil or bake to 180 degrees - and add to a casserole or stew/soup.
Baitball Blogger
(46,736 posts)magicarpet
(14,155 posts).... nothing nasty can survive beyond those temps.
Brother Buzz
(36,444 posts)and I plan to prove that shit will kill you because it will be the last meal I will eat before I croak.
Coventina
(27,121 posts)Aquaria
(1,076 posts)I hate the stuff, and my husband doesn't let it hang around long enough to know what prolonged storage does to it.