Corn In Creamy Dill Sauce Food

CREAMED CORN

Steps:

• In a saucepan or pot, melt the butter and saute the onion until it's soft and translucent.
• Add the corn kernels, if they're frozen then cook them for a few minutes until they're warmed through.
• Add flour, and cook for 1 minute then add the cream and milk.
• Bring the mixture to a gentle simmer, and allow the sauce to thicken.
• Season with salt, pepper, and add fresh or dried thyme. Cook for a couple of minutes then remove from heat.
• Using an immersion blender, blend half of the creamed corn or all of it if you prefer a creamier consistency.

CREAMY FRESH DILL SAUCE

Steps:

• Add all ingredients into a bowl. Whisk well until combined.
• Sauce is ready to use immediately, but is best when covered and refrigerated for two hours.
• Prepared sauce will keep in the fridge for 4 days.

CREAMY CORN PASTA WITH BASIL

Steps:

• Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water.
• Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper, transfer to a blender, and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.
• Heat the same skillet over high heat. Add butter and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. (It's O.K. if the butter browns; that deepens the flavor.) Add the corn purée and cook for 30 seconds to heat and combine the flavors.
• Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.

CREAMY ELOTE DIP

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill corn for 10 minutes, turning every 2 minutes. Transfer corn to a cutting board and let cool for 5 minutes. Cut kernels off the cobs.
• Heat a large skillet over medium-high heat. Add onions and jalapeno and cook for 4 minutes. Add garlic and cook for 1 more minute. Reduce heat to low and stir in mayonnaise, sour cream, lime juice, and hot sauce. Cook for 2 minutes. Stir in corn and cook until heated through, about 1 minute.
• Remove from heat and stir in cilantro. Transfer the dip to a serving dish. Sprinkle chile powder over the top and garnish with cotija cheese.

CORN IN CREAMY DILL SAUCE

Steps:

• Spread the corn on a towel to drain.
• Preheat oven to 375 degrees.
• Lightly oil a 1 quart baking dish or spray with a nonstick cooking spray.
• In a small bowl, combine yogurt, cornstarch, dill weed, salt and pepper. Mix well. Stir in corn. Place mixture in prepared pan.
• Bake uncovered, 20 minutes or until hot and bubbly. Remove from oven and mix well, stirring until yogurt is smooth. Spread cheede evenly over corn.
• Return to oven and bake 5 minutes more or until cheese is melted.

CREAMY CORN SAUCE

Steps:

• Saute the shallots in the clarified butter in a 10 inch frying pan.
• When tender, add corn and chilies.
• Cook a minute or two then add the wine.
• Boil to reduce by one-third.
• Stir in the Cream and bring to a boil again.
• Season to taste with salt and pepper.
• Puree 2/3 of the corn sauce then stir back into remainder.
• Serve warm with seafood cakes.