CREAM-STYLE CORN
Steps:
- Shuck the corn and remove all the silks. Wash and drain the corn. Shave just the tips of the kernels using a very sharp knife or vegetable peeler; cut away from you, allowing the tips to fall into a large bowl. Using the back of the knife, scrape the creamy juice from the kernels into the same bowl.
- Melt the butter in a skillet over medium heat and add the corn. Cook, stirring often, until thickened, about 20 minutes. Season with salt.
CREAMED CORN RECIPE
This version of creamed corn has a creamy texture and makes a wonderful side dish. Read through the article for another version that is dairy-free and even simpler to make.
Provided by Kristy Bernardo
Time 15m
Number Of Ingredients 9
Steps:
- Melt the butter in a saucepan over medium heat. Add the corn, cream, and sugar, then stir well to combine.
- Whish the flour and milk together, then pour it into the corn mixture and stir well.
- Cook for about 5 minutes, stirring constantly until the mixture is thickened. Add the salt and pepper, adjust to your tastes if necessary.
- YOU CAN STOP HERE IF YOU'RE NOT ADDING A PARMESAN TOPPING.
- Pour the mixture into a broiler-safe baking dish. Sprinkle the parmesan cheese over the top. Broil on high for a couple of minutes, or until the parmesan is nicely browned.
Nutrition Facts : Calories 273 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 44 milligrams cholesterol, Fat 16 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 369 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
CREAM STYLE CORN FOR FREEZING
A good way to use all of that fresh corn
Provided by Eddie Jordan
Categories Vegetable Appetizers
Number Of Ingredients 1
Steps:
- 1. Scald 1 1/2 inch ears of corn for 6 minutes, 2 inch diameter ears for 8 minutes, and larger ears for 10 minutes. Drain and cool 10 minutes. Cut off kernel tips.
- 2. An easy method of positioning the corncob for cutting is to place the cob upright in the center of a angle food or bundt cake pan. if one of these pans is not available any dish will do.
- 3. Slice kernels from cob into the pan, cutting as closely as possibly to the cob. Using the back of the knife scrape the pulp and milk from the cob.
- 4. Pack the corn into freezer containers leaving 1/4 inch head space mashing once or twice with the back of a spoon, depending upon consistency.
- 5. If added richness is desired, the cob may be boiled for 20 minutes in a large pan. The cobs should be removed and the water reduced to about1/4 of the original quantity by boiling off.
- 6. This water may be used to cover the corn in the freezer container, after it has completely cooled
HOMEMADE CREAM STYLE CORN
Homemade cream style corn made from scratch
Provided by Anecia Hero
Categories Side Dish
Time 30m
Number Of Ingredients 7
Steps:
- Set heavy cream out on the counter to get to room temperature
- Prep corn: rinse and drain
- If you want super sweet corn, let it soak in milk for 10-15 minutes
- In a large skillet on medium high heat, melt butter
- Sprinkle in flour and whisk; stir in heavy cream and continue to whisk
- Add corn; bring to boil; stirring frequently
- Stir in sugar; combine well
- Allow to cook for 10-minutes, stirring frequently; taste for salt and pepper
Nutrition Facts : ServingSize 1 cup, Calories 408 kcal, Carbohydrate 36 g, Protein 5 g, Fat 30 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 86 mg, Sodium 319 mg, Fiber 3 g, Sugar 8 g, UnsaturatedFat 10 g
FREEZER-FRESH CREAMED CORN
Sweet and delicious side dish that starts with frozen corn. From Southern Living's Easy Weeknight Favorites. Makes a bunch!
Provided by LonghornMama
Categories Corn
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Position knife blade in food processor bowl; add 1 package of corn. Process until smooth, stopping once to scrape down sides.
- Melt butter in large skillet over medium heat. Stir in pureed corn, remaining 2 packages corn, milk salt and pepper. Bring mixture to a boil, stirring constantly. Reduce heat and simmer 20 to 25 minutes or until liquid is absorbed, stirring often.
Nutrition Facts : Calories 232.6, Fat 12, SaturatedFat 7.1, Cholesterol 31.2, Sodium 442.2, Carbohydrate 30.7, Fiber 3.3, Protein 5.8
SWEET FREEZER CORN RECIPE
See how to freeze corn on the cob because there isn't anything better than pulling a bag of sweet freezer corn out on winter days! Freezing corn is so much easier than you think!
Provided by Amy
Categories Freezing Preserving Side Dishes
Time 1h
Number Of Ingredients 5
Steps:
- Husk corn. Clean the cobs to remove any silk that's stuck on.
- Cut fresh kernels off the cob.
- Add raw corn kernels, water, sugar, salt, and butter to a large pot.
- Bring to a gentle boil. Simmer 10 minutes.
- Let cool until about room temperature.
- Ladle corn and some juice in freezer containers or freezer bags.
- Lay bags flat and freeze.
Nutrition Facts : Calories 201 kcal, Carbohydrate 39 g, Protein 5 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 975 mg, Fiber 4 g, Sugar 14 g, ServingSize 1 serving
CREAMED CORN
Make this easy classic creamed corn from scratch, and never buy canned again! Creamed corn is a simple and tasty Southern side dish, perfect to serve at the Holidays or your next summer BBQ!
Provided by Diana
Categories Side Dish
Time 15m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 166 kcal, Carbohydrate 18 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 30 mg, Sodium 339 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CREAM-STYLE CORN FOR THE FREEZER
A great way to use up all the corn from summer's crop, freeze into serving-size portions and reheat when needed :)
Provided by Kittencalrecipezazz
Categories Corn
Time 1h55m
Yield 2 quarts
Number Of Ingredients 6
Steps:
- Set oven to 325 degrees F.
- Butter an extra large baking dish (make certain that the baking dish is large enough to hold all the corn).
- Place half of the corn in a food processor; cover and process until creamy.
- Pour into large baking pan.
- Add milk, butter, sugar, salt and remaining corn.
- Cover and bake for 1 hour and 30 minutes, stirring frequently.
- Cool then freeze in small plastic containers.
Nutrition Facts : Calories 2042.3, Fat 90.2, SaturatedFat 49, Cholesterol 211.6, Sodium 4122.2, Carbohydrate 307.4, Fiber 37.4, Sugar 78.3, Protein 52.3
CREAM-STYLE CORN
I was raised on a farm in this small rural community. Although I'm not living on a farm at present, I'm still a country girl at heart! When I shared some fresh corn with a neighbor, she shared this recipe with me...I've found it's the best way to retain the corn's crisp sweet flavor after freezing.
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 2 quarts.
Number Of Ingredients 5
Steps:
- In a food processor, process half of the corn until creamy. Combine with remaining ingredients in a large baking pan. Cover and bake at 325° for 1 hour and 30 minutes or until heated through, stirring frequently.
Nutrition Facts : Calories 234 calories, Fat 9g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 541mg sodium, Carbohydrate 39g carbohydrate (16g sugars, Fiber 5g fiber), Protein 7g protein.
CREAMED CORN
Follow our easy, step-by-step, photo illustrated recipe to make this old Southern Classic recipe. You'll love the taste of this corn dish, made with fresh shucked corn. It's called creamed corn, but we don't use any cream to make ours. Creamed Corn is a super easy side dish that all the family will enjoy.
Provided by Steve Gordon
Categories Side Dishes
Time 30m
Number Of Ingredients 5
Steps:
- Remove shucks, clean and silk the corn as needed.
- Stand ear of corn on end inside a large bowl.
- Cut halfway through the kernels of corn, slicing off with a sharp knife.
- Using the back of knife, scrape out the remaining corn from each ear of corn.
- Place butter in a skillet, over medium heat on your stove top.
- Add corn.
- Add sugar.
- Add Salt.
- Add Black Pepper, to taste.
- Stir and let cook until corn tastes done.
- Mix 2 Tablespoons flour with 2 Tablespoons of water.
- Pour flour-water mixture into corn.
- Let cook for several minutes, until mixture thickens.
- Serve warm and Enjoy!
CREAM STYLE SWEET CORN RECIPE
The best Cream Style Sweet Corn Recipe. An easy way to freeze sweet corn by making homemade creamed corn. Creamed-style sweet corn.
Provided by My Farmhouse Table
Categories Side Dish
Time 1h15m
Number Of Ingredients 3
Steps:
- Place cut sweet corn, half and half, and butter into a large baking dish.
- Cook in the oven at 325°F, for 1 hour. Stirring every 15 minutes throughout cooking time.
- Eat fresh or allow to cool before placing in bags and freezing for later.
MICROWAVE CREAMED CORN
This microwave recipe was created due to my bad memory. Hubby requested creamed corn for supper for the next night, but (Oops!) I forgot to take it out of the freezer, so I improvised. It has all the same ingredients as my usual creamed corn, only it's cooked in the microwave. And I must say, it turned out great, and I didn't...
Provided by Tere Gill
Categories Vegetables
Time 40m
Number Of Ingredients 7
Steps:
- 1. **NOTE: We grow our own corn, and every year, we cut the corn off the cobs, then measure 3 cups into a freezer bag, and freeze for later. If you do the same, you may either allow the corn to thaw in a bowl in the refrigerator for a day or two (bowl is recommended in case of leaks) or you may remove freezer bag, put corn in a microwave safe bowl, add the 3 tablespoons water, cover and nuke on 50% power until thawed, then continue with recipe.
- 2. Remove husks and silk from corn; wash cobs.
- 3. In large bowl, cut kernels from cob; use blunt edge of knife blade (or tool of your choice) to scrape milk from the cobs.
- 4. Add 3 cups of corn and it's milk to a 2 qt. microwave-safe bowl/dish with lid.
- 5. Stir into the corn, 3 tablespoons water, 3 tablespoons butter, sugar, salt and pepper (pepper optional.) Place lid on dish or cover with wax paper.
- 6. Place covered dish in microwave, nuke at full power for 3 minutes; stir corn, replace lid/cover and rotate dish if microwave does not have a turntable. Nuke for additional 3 minutes.
- 7. Stir corn, replace lid and continue cooking and stirring, at 1 to 2 minute intervals, until mixture thickens and resembles a pudding or very thick gravy.
- 8. When desired consistency is achieved, remove from microwave; serve immediately, topped with a pat of butter and a sprinkle of paprika, if desired.
- 9. Cover and refrigerate leftovers. Reheat in microwave with a little water added.
CREAMED CORN
Creamy and perfectly seasoned, this homemade Creamed Corn recipe is ready in under 15 minutes. It's made with simple ingredients using frozen corn so it's an easy side dish to prepare for any occasion.
Provided by Amy
Categories Side Dish
Time 15m
Number Of Ingredients 15
Steps:
- In a large nonstick skillet, melt butter over medium-high heat. Add onion and sauté until softened and translucent, stirring frequently, about 2-3 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Add corn, heavy cream, sugar, salt, pepper, cayenne pepper, and nutmeg. Stir to combine and cook for about 1 minute.
- In a measuring cup or bowl, thoroughly whisk together the milk and flour until flour is fully incorporated; slowly pour into the corn mixture and stir to combine. Cook, stirring constantly for 4-5 minutes, or until thickened and corn is cooked through.
- Remove from heat and stir in the Parmesan cheese until melted.
- Taste and adjust seasonings, if desired. Serve immediately while hot and still shiny with a little cracked black pepper and fresh chopped parsley.
Nutrition Facts : Calories 279 kcal, Carbohydrate 34 g, Protein 8 g, Fat 15 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 47 mg, Sodium 344 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 5 g, ServingSize 1 serving
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