EASY CREAMED ONIONS
My great-grandma's recipe. Always a favorite at Thanksgiving dinner. Worth using fresh onions instead of frozen.
Provided by Erin Noel
Categories Side Dish Vegetables Onion
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Bring water and salt to a boil in a small saucepan; cook onions in the boiling water until just tender, 5 to 10 minutes. Drain, reserving 1/2 cup water in saucepan, and return onions to pan. Add butter to onions.
- Mix milk and quick-mixing flour together in a bowl; add to onion mixture. Cook and stir over medium-low heat until thickened, 10 to 15 minutes. Stir in more quick-mixing flour if mixture is too thin.
Nutrition Facts : Calories 161.1 calories, Carbohydrate 16.2 g, Cholesterol 26.4 mg, Fat 9.7 g, Fiber 0.1 g, Protein 3.4 g, SaturatedFat 6 g, Sodium 117.7 mg, Sugar 5.2 g
BA'CORN CHEESE CORN
This bacon-studded 'cheese corn' is a popular bar snack in Korea, made of pure bacon-y, creamy, cheesy, corny decadence. The original recipe uses a combination of mayonnaise and sweetened condensed milk, but we're going with heavy cream here for a lighter approach. This may be the first time in my career that I've 'lightened up' a recipe by adding a cup of heavy cream. Garnished with green onions, this would be amazing with a cold beer!
Provided by Chef John
Categories Side Dish Vegetables Corn
Time 40m
Yield 10
Number Of Ingredients 10
Steps:
- Cook bacon in a 10-inch cast iron skillet over medium-high heat, stirring occasionally, until almost crisp and fat is rendered, 7 to 8 minutes.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Drain frozen corn thoroughly in a colander. Add 1/2 of the corn to the skillet with the bacon. Cook and stir until kernels just start to turn golden brown, 3 to 5 minutes. Add garlic, green onions, and jalapenos; cook until vegetables start to soften and sweeten up, 3 to 4 minutes. Tilt pan to drain off some of the fat, using a paper towel to soak it up.
- Season with salt, pepper, and cayenne. Pour in cream; stir and bring to a boil. Stir in the remaining corn until heated through. Turn off the heat and add about 2/3 of the mozzarella and Monterey Jack cheese. Stir to combine. Top corn with remaining cheese and a sprinkle of cayenne.
- Broil until heated through and top is browned, 5 to 10 minutes. Serve immediately.
Nutrition Facts : Calories 267.6 calories, Carbohydrate 21.9 g, Cholesterol 54.5 mg, Fat 17 g, Fiber 2.8 g, Protein 10.6 g, SaturatedFat 9.4 g, Sodium 297.9 mg, Sugar 3.8 g
~ FRIED CORN, CREAM & BACON ~
This is one of my favorite ways to use delicious fresh sweet corn when it comes in season. It is my husbands absolute favorite. The corn I bought the other day could not have been any better for this. It's like eating candy! My Grandma used to make hers similar, although she never used the heavy cream. Actually I think she used...
Provided by Cassie *
Categories Other Side Dishes
Time 35m
Number Of Ingredients 11
Steps:
- 1. In my cast iron skillet ( 9 inch ) fry bacon and reserve 3 -4 tablespoons of the drippings. Drain bacon and crumble. In the drippings, add the onion and garlic and cook over med heat until tender.
- 2. Add the corn saute, stirring often for about 7 minutes or until tender. Make sure you don't scorch it. Set aside and make the cream.
- 3. In another skillet, over medium heat, brown the flour, stirring often, not to burn. About 4 minutes.
- 4. In a 2 cup measuring cup, measure out 1 cup of half and half and to this add 3/4 cup cream. Stir. Slowly whisk the cream mixture into the flour, smoothing out any lumps. Cook until starting to thicken and bubble.
- 5. Return corn to burner over medium heat, pour the cream mixture over the corn and stir to evenly distribute. Cook for another 4 - 5 minutes. If too thick for your taste, thin out with more half and half. Stir in bacon, basil, nutmeg, butter, salt and pepper. Taste and add more salt if needed.
- 6. Time to enjoy this delicious side dish. As I said before, I could make a meal out of this, with a side of yummy corn bread.
FRIED CREAMED CORN
Steps:
- Place the cold fatback into a saute pan and begin to heat over medium-low heat. Allow the fat to melt and render as slowly as possible to insure that the pieces are completely rendered but remain very light golden brown. Add the butter to the pan, then the onions and allow the onions to sweat until very soft. Mix together the corn with the heavy cream and sugar, and add to the pan of fat and onions. Increase the heat to high and stir vigorously to emulsify the mixture. Once the mixture has reached a boil, turn off the heat and continue to stir for 30 seconds. Season with salt, black pepper and lemon juice. Serve immediately.
CREAMED CORN GRATIN WITH FRIED ONION RINGS AND BACON
Categories Milk/Cream Onion Side Bake Sauté Thanksgiving Casserole/Gratin Bacon Corn Fall Monterey Jack Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Spread breadcrumbs on rimmed baking sheet. Bake until lightly toasted, about 10 minutes.
- Sauté bacon in large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Transfer 2 tablespoons bacon drippings to heavy large pot; reserve for creamed corn. Discard remaining drippings.
- Place flour in medium bowl. Sprinkle with salt and pepper. Separate red onion slices into rings and toss in flour to coat lightly. Heat 1/2 cup oil in same large skillet over medium-high heat. Working in batches, add onion rings to skillet and cook until golden brown, adding more oil as needed, about 2 minutes per side. Transfer onion rings to paper towels. Mix breadcrumbs, bacon, onion rings, and half of green onions in clean medium bowl. Sprinkle topping with salt and pepper.
- Butter 13x9x2-inch glass baking dish. Add butter to pot with reserved bacon drippings; melt over medium-high heat. Add chopped onion; sauté until light golden and beginning to soften, about 6 minutes. Add frozen corn; sauté 5 minutes. Add milk and cream; bring to boil. Gradually stir in grits and cayenne pepper. Reduce heat and simmer until mixture thickens slightly, about 3 minutes. Remove from heat. Stir in cheese and remaining green onions. Season with salt and pepper. Transfer creamed corn to prepared dish. (Topping and corn can be made 1 day ahead. Cover separately and chill.)
- Preheat oven to 350°F. Bake gratin uncovered 25 minutes. Sprinkle topping over; bake until topping is slightly crisp and creamed corn thickens and is heated through, about 20 minutes longer.
CREAMED CORN WITH BACON
I found this in Taste of Home Oct/Nov 2008 magazine. I'm using it this Thanksgiving as one of my side dishes.
Provided by cheesygiraffe
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in butter for 3 minutes.
- Add corn; saute 1-2 minutes longer or until onion and corn are tender.
- Stir in the cream, broth, bacon, and pepper.
- Cook and stir for 5-7 minutes or until slightly thickened.
- Stir in cheese and parsley.
Nutrition Facts : Calories 291.5, Fat 21.5, SaturatedFat 12.1, Cholesterol 66.7, Sodium 187.8, Carbohydrate 22.1, Fiber 3, Sugar 3.9, Protein 6.7
CREAMED CORN WITH BACON
My family is addicted to this yummy, crunchy side. I like to make it in the summer with farm-fresh corn! -Tina Mirilovich, Johnstown, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in butter for 3 minutes. Add corn; saute 1-2 minutes longer or until onion and corn are tender. , Stir in the cream, broth, bacon and pepper. Cook and stir for 5-7 minutes or until slightly thickened. Stir in cheese and parsley.
Nutrition Facts :
CLASSIC CREAMED CORN AU GRATIN
Make and share this Classic Creamed Corn Au Gratin recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Corn
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine the corn, cream, salt, sugar and white pepper; bring to a boil.
- Boil for 5 minutes.
- In a saucepan melt butter.
- Add in flour and whisk for 1 minute.
- Add in the corn mixture; mix well to combine.
- Set oven to broil.
- Place the corn in a casserole dish and sprinkle with grated Parmesan cheese.
- Broil under heat until browned.
Nutrition Facts : Calories 752.5, Fat 55, SaturatedFat 33.5, Cholesterol 188.3, Sodium 206.6, Carbohydrate 63, Fiber 4.8, Sugar 6.5, Protein 12
FRIED CORN WITH BACON
This fried corn is cooked with bacon and chives until golden brown and caramelized. The ultimate easy summer side dish that pairs well with grilled meats, fish and hamburgers. A Southern classic that never goes out of style!
Provided by Sara Welch
Categories Side
Time 25m
Number Of Ingredients 6
Steps:
- Place the bacon in a large pan. Cook over medium high heat until browned and crisp.
- Remove the bacon from the pan with a slotted spoon and set on a paper towel to drain.
- Drain grease off pan until approximately 1 tablespoon remains.
- Add the onion to the bacon grease. Cook for 2-3 minutes or until translucent.
- Add the corn, sugar, salt and pepper to the pan.
- Cook for 8-10 minutes, stirring occasionally, until corn starts to caramelize and brown on the edges.
- Stir the bacon back into the corn. Top with chives and serve.
Nutrition Facts : Calories 184 kcal, Carbohydrate 21 g, Protein 5 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 349 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CREAMED CORN WITH BACON
Steps:
- In a large skillet, heat the bacon over medium heat until sizzling. Add the corn and season with salt and pepper. Cook until tender, about 15 minutes. Taste and adjust for seasoning with salt and pepper. Serve immediately.
SKILLET CORN WITH BACON AND ONIONS
Categories Onion Side Sauté Quick & Easy Bacon Corn Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12 servings
Number Of Ingredients 6
Steps:
- Stand 1 ear of corn upright, pointed end down, in a large bowl and cut kernels from cob using a sharp paring knife. Scrape any remaining corn with its milk from cob into bowl using back edge of knife and discard cob. Remove kernels from remaining ears in same manner.
- Cook bacon in a 12-inch heavy skillet (2 inches deep) over moderate heat, stirring occasionally, until crisp, about 8 minutes, then transfer with a slotted spoon to paper towels to drain. Cook onion in fat remaining in skillet over moderately low heat, stirring occasionally, until softened, 2 to 3 minutes. Add corn, garlic, and water (skillet will be very full) and cook over moderately high heat, uncovered, stirring occasionally, until corn is tender, 10 to 15 minutes. Stir in scallion and salt and pepper to taste, then sprinkle with bacon.
CORNY GREEN BEAN CASSEROLE
Crushed crackers and french-fried onions create a fast and flavorful topping for this home-style green bean casserole with cheese. It's the perfect cheesy dish to take to potluck dinners. -Dorothy Bahlmann, Clarksville, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking dish; set aside. Combine beans, corn, soup, onion, sour cream, cheese, salt and pepper. Transfer to a prepared baking dish. Sprinkle with crackers and french-fried onions. Bake, uncovered, until heated through, 25-35 minutes.
Nutrition Facts : Calories 315 calories, Fat 19g fat (8g saturated fat), Cholesterol 23mg cholesterol, Sodium 477mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein.
SOUTHERN FRIED CORN WITH BACON
Freshly fried corn with crispy bacon and caramelized onions. This delicious side dish will be a hit at Thanksgiving.
Provided by Julie Maestre
Categories Side Dish
Number Of Ingredients 6
Steps:
- In a large cast-iron skillet, cook the bacon over medium-high heat. Cook until nice and crisp.
- Remove the bacon from the skillet leaving the bacon grease in the skillet. Chop the bacon into bite-sized pieces.
- Add the onions to the skillet and cook for 2-3 minutes or until translucent.
- Add the corn, sugar, butter, salt, and pepper, and cook for 10 minutes. Stirring occasionally.
- Stir in the bacon and check for seasoning before serving. Enjoy!
Nutrition Facts : Calories 248 kcal, Carbohydrate 21 g, Protein 7 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 432 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CREAMED CORN GRATIN WITH FRIED ONION RINGS AND BACON
How to make Creamed Corn Gratin with Fried Onion Rings and Bacon
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Spread breadcrumbs on rimmed baking sheet. Bake until lightly toasted, about 10 minutes.
- Sauté bacon in large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Transfer 2 tablespoons bacon drippings to heavy large pot; reserve for creamed corn. Discard remaining drippings.
- Place flour in medium bowl. Sprinkle with salt and pepper. Separate red onion slices into rings and toss in flour to coat lightly. Heat 1/2 cup oil in same large skillet over medium-high heat. Working in batches, add onion rings to skillet and cook until golden brown, adding more oil as needed, about 2 minutes per side. Transfer onion rings to paper towels. Mix breadcrumbs, bacon, onion rings, and half of green onions in clean medium bowl. Sprinkle topping with salt and pepper.
- Butter 13x9x2-inch glass baking dish. Add butter to pot with reserved bacon drippings; melt over medium-high heat. Add chopped onion; sauté until light golden and beginning to soften, about 6 minutes. Add frozen corn; sauté 5 minutes. Add milk and cream; bring to boil. Gradually stir in grits and cayenne pepper. Reduce heat and simmer until mixture thickens slightly, about 3 minutes. Remove from heat. Stir in cheese and remaining green onions. Season with salt and pepper. Transfer creamed corn to prepared dish. (Topping and corn can be made 1 day ahead. Cover separately and chill.)
- Preheat oven to 350°F. Bake gratin uncovered 25 minutes. Sprinkle topping over; bake until topping is slightly crisp and creamed corn thickens and is heated through, about 20 minutes longer.
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