It depends on what you call creamed corn. In Tennessee it is simply fresh sweet corn cut from the cob, along with the scrapings from the cob after the corn is cut off with a knife. This freezes well for several months in a freezer bag with most of the air expelled and sealed. However, in a famous Texas barbecue restaurant I found creamed corn was canned or frozen whole kernels of corn in a dairy based white sauce, rich with cream and butter. I am not sure this should be frozen.
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