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Cook: +- 20 minutes | Servings: 2 jars


  • 1 kg frozen sweet corn
  • ¾ cup fresh cream
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 tablespoon Maizena / cornstarch

Combine the corn, cream and salt in a large pot.
Stir the sugar and Maizena / cornstarch together to prevent lumps and add it to the corn mixture in the large pot.
Bring the mixture to the boil and reduce the heat to low.
Simmer the mixture for about 20 minutes until thickened.
The longer it cooks the thicker it’ll get.
Boil a few jars and lids for 5 minutes, in a large pot with water.
Remove the jars and lids from the boiling water.
Fill the sterilized jars with the warm sweetcorn mixture and seal immediately.
Fill a small pot with water, halfway to the height of the jars and bring to the boil.
Place the jars of sweetcorn in the water, put a lid on the pot and boil the water with the jars for 30 minutes.
Once done, remove the jars.
When cooled wipe the jars, label and date them.

This recipe makes enough for an equivalent of 2 cans of sweetcorn.
It should keep for one year after bottled.

Recipe and photo: Maryke Nel McCaig

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