5 Star Creamed Corn Food

SOUTHERN CREAMED CORN

Steps:

• In a large bowl, cut the tip off cob. Cut the kernels from cob with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid.
• Whisk together sugar, flour, and salt and pepper, to taste. Combine with corn. Add the heavy cream and water. Mix.
• In a large skillet over medium heat, heat bacon grease. Add corn mixture and turn heat down to medium-low, stirring until it becomes creamy, about 30 minutes.
• Add the butter right before serving.

CREAMED CORN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large pot over medium heat, melt the butter and blend together with the flour.
• Add the corn, half and half, whipping cream, salt and sugar. Stir and heat until mixture begins to thicken.
• Stir in cheese and pour into a 2 quart casserole dish. Bake for 15 to 20 minutes.

CREAMED CORN

Steps:

• Cook corn according to package directions; I use the microwave.
• Melt butter in saucepan, stir in flour and blend well.
• Add milk, about 1/2 cup at a time, and blend with whisk.
• Cook over medium heat until thickened.
• Stir in sugar, salt and pepper.
• Add cooked, drained corn.
• Hint: sometimes I use part milk, part cream.

CREAMED CORN

Steps:

• Remove kernels: Cut off tip of each cob; stand in a wide shallow bowl. With a sharp knife, slice downward to remove kernels.
• Stand each cob over another wide shallow bowl. With the edge of a soup spoon, scrape downward to remove pulp.
• In a medium saucepan, melt butter over medium heat. Add onion, and cook, stirring frequently, until softened, 2 to 3 minutes. Add corn kernels, pulp, and 3/4 cup water. Bring to a boil. Reduce to a simmer; cover, and cook, until corn is tender, 10 to 15 minutes.
• Add cream and sugar; simmer, uncovered, until cream has thickened, 4 to 6 minutes. Season with salt and pepper. Serve.

CREAM CORN LIKE NO OTHER

Steps:

• In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

SIMPLE CREAMED CORN

Steps:

• Melt butter in a medium saucepan. Add onion, cook gently for 8-10 mins to soften, then add the corn and 4 tbsp water. Stir and cover, cook for 10-12 mins until the corn is tender, then add sugar, some seasoning and nutmeg.

5 STAR CREAMED CORN

Steps:

• Preheat broiler.
• Combine all ingredients, except butter and flour. Bring to a boil.
• Reduce heat and simmer 5 minutes.
• Blend melted butter with the flour to make a roux.
• Add roux to the corn and mix well.
• Remove from heat.
• Pour into a casserole dish.
• Sprinkle with Parmesan cheese.
• Broil until cheese is nicely browned.

FRESH CREAMED CORN

Steps:

• Carefully cut kernels from ears of sweet corn. Using the back of a knife, scrape the cob to extract the milk. Divide corn in two and three cup measurements.
• Puree two cups corn in a food processor or blender with 1/2 a cup of half and half.
• Melt butter in a nonstick saute pan (no smaller than 12") over medium high heat.
• Add remaining corn kernels, pureed corn mixture, cream, remaining half and half, cayenne and salt to taste. Simmer until thickened, stirring often, about twenty minutes.

COUNTRY CORN FRITTER

Steps:

• Sift together flour, baking powder, and salt. Mix corn and egg; add to dry ingredients, and stir. Heat canola oil in large skillet over medium heat.
• Drop batter by large spoonfuls into hot canola oil. Fry about 2 minutes on each side or until golden brown. Drain on paper towels. Makes about 12 fritters

HOW TO COOK CREAMED CORN

Steps:

• In a medium sized sauce pan over medium heat on the stovetop, place all of the ingredients together.
• Heat over medium heat until heated through and bubbly, serve hot.