I believe you will want to blanch it. My cream corn recipe calls for actually baking it in the oven, and stirring it regularly. I suspect the reason for the oven rather than on the stove top is to aid in preventing scorching and curdling the dairy. My cream corn turned out pretty good, as it was the first time I have ever made it. I will admit I had higher expectations for how the end product turned out. I will give it another try and look into other recipes, too.
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