CREAMED CORN
Traditional creamed corn gets its luscious richness not from cream or milk, but from the milky juice of the corn kernels and cob. Here, frozen corn steps in during the off-season and holiday months. It's simmered until tender, partially pureed and then thickened with a slurry of flour and water. You'll be surprised at the velvety soft texture and we'll be surprised if this isn't your new go-to creamed corn recipe.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Add the corn and 1 1/2 cups water to a large pot or Dutch oven and bring to a boil over high heat. Reduce to a simmer and cook over medium heat, stirring occasionally, until the corn is tender, about 15 minutes.
- Add 2 cups of the corn and liquid to a blender or food processor and puree until smooth, about 2 minutes. Stir the pureed corn back into the pot and return to a simmer.
- Meanwhile, whisk together the flour and 2/3 cup water in a small bowl. Stir the slurry into the contents of the pot and season with 1 teaspoon salt. Cook, stirring frequently, until thickened, about 5 minutes. Remove from the heat and stir in the butter and another 1 teaspoon salt.
CREAMED CORN
Steps:
- Cut the kernels off the corn and place in a bowl. Use the back of a knife or a butter knife to "milk" the cobs. (This means applying pressure to remove any of the juice left from the kernels being cut off.)
- Melt the butter in a large nonstick skillet over medium heat. Add the shallot and cook until softened and translucent, 2 to 3 minutes. Pour in the corn and any liquid scraped from the cobs. Cook until the kernels are bright yellow, shiny and softened, 2 to 3 minutes. Sprinkle with the salt and pepper. Stir in the cream cheese until it is melted and combined into the corn, another 2 to 3 minutes. Taste for seasoning. Transfer the corn to a serving dish and sprinkle with the chives. Serve immediately.
CREAMED CORN
The best side dish in the States, this addictive, creamy, cheesy mix goes well with pretty much everything, but pairs particularly well with barbecue dishes
Provided by Emma Freud
Categories Side dish
Time 30m
Number Of Ingredients 6
Steps:
- Heat 75g butter in a heavy-based pan until foaming and fry 1 finely chopped onion for about 5 mins. Cut the kernels off 3 corn cobs and add to the pan with 125ml water. Turn down the heat, cover and cook gently for 10 mins. Add 1 tsp sugar and 125ml single cream, season and cook, uncovered, for 5 mins more. Sprinkle the top with 50g grated cheddar or mozzarella and cook for a couple more mins until melted.
Nutrition Facts : Calories 344 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
CREAMED CORN
Take advantage of sweet summer corn with this classic American side dish.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 35m
Number Of Ingredients 6
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.
CREAMED CORN
My family loves canned creamed corn but I can't stand it. I finally came up with this recipe so we could all get along at supper. LOL!
Provided by Marg CaymanDesigns
Categories Corn
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
CREAM CORN LIKE NO OTHER
This is NOTHING like canned creamed corn! My husband is not a fan of corn or creamed dishes, but he thinks this is great. Easy and quick to prepare and is an especially delicious side dish for chicken or pork. Everyone always asks for the recipe.
Provided by DIANA YOCKEY
Categories Side Dish Vegetables Corn
Time 15m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 253.2 calories, Carbohydrate 24.8 g, Cholesterol 53.6 mg, Fat 16.5 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 9.8 g, Sodium 372.9 mg, Sugar 6.8 g
OLD FASHIONED CREAM CORN
From Gulliver's Restaurant across from John Wayne Airport. Also available on their web site gulliversrestaurant.com
Provided by Ted Mizerek
Categories Corn
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients except last two in a pot and bring to a boil.
- Blend butter with flour, add to the corn, mix well and remove from heat.
Nutrition Facts : Calories 365.2, Fat 19.9, SaturatedFat 12, Cholesterol 65.8, Sodium 911, Carbohydrate 46.2, Fiber 4.7, Sugar 12.2, Protein 7.5
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