Creamed Corn With Parmesan Food

OLD FASHIONED CREAMED CORN WITH PARMESAN CHEESE

Steps:

• Add frozen corn, half and half, salt, granulated white sugar, pats of butter, and black pepper to a large cast iron skillet.
• In a mixing bowl, whisk together milk and flour and add to skillet corn mixture.
• On medium heat, cook corn until bubbling, stirring frequently.
• Reduce heat to medium-low and continue to heat/boil and stir frequently until mixture is thickened-. This process takes about 5 minutes. If corn hasn't thickened yet, turn down the heat even further and monitor another few minutes.
• Remove creamed corn from stove heat and add shredded Parmesan cheese and mix together until the heat from the dish melts the cheese.
• Serve creamed corn topped with fresh parsley or one of the other suggestions below.

GRILLED CREAM CORN WITH PARMESAN

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• Grill the corn until tender, turning every 5 to 6 minutes, about 15 minutes. When cool enough to handle, remove the kernels.
• In a medium skillet, heat the butter over medium-high heat. Add the corn and season with salt and pepper. Cook until softened, about 3 minutes. Stir in the flour and cook for 1 minute. Reduce the heat to medium and add the cream. Simmer until the mixture thickens, 2 to 3 minutes. Place half of the mixture in a food processor. Blend until smooth. Pour the pureed mixture back into the skillet and add the milk, cheese, and parsley. Cook over low heat until warmed through. Season with salt and pepper, to taste, and serve.

CREAMED CORN WITH PARMESAN

Steps:

• Heat oil in a large saute pan over medium-high heat until it starts to shimmer (but not smoke), about 2 minutes. Add corn, and cook, stirring occasionally, until soft and slightly browned, 7 to 8 minutes. Season with salt and pepper.
• Add cream and stock, and cook, stirring constantly, until thickened slightly, 2 to 3 minutes.
• Remove pan from heat, and stir in Parmesan. Transfer to a serving dish, and sprinkle with more Parmesan if desired.

CORN RISOTTO WITH HERBED PARMESAN CREAM

Steps:

• Melt the butter in a large pot or wide, deep skillet over medium-high heat. Add the scallions, garlic, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until softened, 1 to 2 minutes.
• Add the rice and cook, stirring occasionally, until toasted, about 2 minutes. Add the wine and cook, stirring occasionally, until evaporated, about 5 minutes.
• Add the chicken broth to the rice and cook, stirring frequently, until the liquid has been absorbed and the rice is creamy and al dente in texture, about 15 minutes.
• Meanwhile, bring the heavy cream to a boil in a small saucepan over medium-high heat. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced by one quarter, about 5 minutes (take care not to let the cream boil over and scald). Stir in the Parmesan until melted. Remove from the heat and gently fold in the chives and parsley.
• When the rice is al dente, add the corn kernels and stir just until cooked and heated through, about 2 minutes. Fold in the Parmesan cream. Serve in bowls and garnish with more chives and parsley.

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.

SPECIAL CREAMED CORN

Steps:

• In a saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add cream, milk, sugar, salt and pepper. Bring to a boil; boil and stir for 2 minutes. Add corn; heat through., Transfer to an ungreased 1-1/2-qt. broiler-proof dish. Sprinkle with Parmesan cheese. broil 5 in. from the heat for 3-5 minutes or until lightly browned and bubbly.

CREAMED CORN WITH PARMESAN

Steps:

• Heat oil in a large sauté pan over medium-high heat until it starts to shimmer (but not smoke), about 2 minutes. Add corn, and cook, stirring occasionally, until soft and slightly browned, 7-8 minutes. Season with salt and pepper.
• Add cream and stock, and cook, stirring constantly, until thickened slightly, 2-3 minutes.
• Remove pan from heat and stir in Parmesan. Transfer to a serving dish, and sprinkle with more Parmesan if desired.

PARMESAN-CRUSTED CREAMED CORN

Steps:

• Preheat oven to 350°; brush a 13 x 9 inch baking dish with some of the butter.
• Sprinkle 1/3 cup of cheese over the bottom of the dish and tilt so the cheese is evenly distributed and adheres to the butter.
• In a big saucepan, heat the cream until it begins to boil; add in the corn, salt, and sugar; heat, stirring occasionally, until the mixture is almost at a boil.
• In the meantime, make a paste out of the remaining melted butter and the flour.
• Stir into the mixture in the saucepan and cook until thickened and the liquid comes to a boil.
• Remove pan from heat; transfer mixture to toe baking dish; sprinkle with remaining 1/3 cup cheese.
• **At this point, you can let cool, cover, and refrigerate for up to 3 days or freeze for up to 1 month; bring to room temperature before continuing.
• Bake about 30 minutes, until corn is bubbling and golden; serve immediately.

CREAMY PARMESAN CORN CASSEROLE

Steps:

• Place corn and half and half in a large saucepan and bring to a boil.
• Meantime, in another saucepan, melt butter, stir in flour and let cook for about 2 minutes to make a roux.
• Add salt and pepper.
• When corn comes to a boil, stir in butter/flour roux.
• Stir gently to combine and allow to bubble slightly.
• Pour into a greased 2 quart casserole and sprinkle Parmesan cheese over top.
• Bake at 350° for 30 to 35 minutes.

SPICY CREAMED CORN WITH PARMESAN

Steps:

• Cook and stir bacon in medium saucepan until done. Remove bacon from pan; drain on paper towels.
• Add vegetables, water and seasonings to same pan; stir. Bring to boil; cover. Simmer on medium-low heat 5 min.
• Stir in cream cheese spread and milk; cook and stir until cream cheese is melted and mixture is well blended. Top with bacon and Parmesan.

PARMESAN CREAMED CORN

Steps:

• Position a rack in the middle of the oven and preheat to 425°F Butter a shallow 1 1/2 to 2 quart baking dish.
• In a medium saucepan over moderate heat, melt the butter. Whisk in the flour to make a roux, whisking constantly for 1 minute. Whisk in the half and half, salt, and cayenne, then reduce heat and simmer, stirring occasionally, until thickened, about 3 minutes. Stir in the corn and 1/4 cup of the cheese.
• Put corn in a prepared casserole, top with remaining parmesan cheese and bake until browned and bubbly, about 15 minutes.