CREAMED CORN WITH SHALLOTS
Forget canned or frozen creamed corn. Once you try this version, made with fresh corn, shallots, butter, and cream, you'll never go back. Remove as much of the flavorful corn "milk" from the cob as possible for the best flavor.
Provided by Jessica Bard
Categories Side dishes
Yield 4
Number Of Ingredients 7
Steps:
- Slice the kernels from the corn to yield 3 cups (don't cut too deeply; you want only the tender tips of the kernels). Put the kernels in a medium bowl and reserve the cobs. Working with one cob at a time, stand it on its end in the bowl and scrape the back of the knife down the sides to release the corn "milk."
- Melt the butter in a 10-inch nonstick skillet over medium-high heat. Add the shallots and cook, stirring, until softened, 1 minute. Add the corn, cream, and 1/2 tsp. salt and simmer gently, stirring often, until the cream has thickened, about 4 minutes. Stir in the nutmeg, season to taste with salt and pepper, and serve immediately.
Nutrition Facts : ServingSize 4, Calories 240 kcal, Fat 130 kcal, SaturatedFat 9 g, TransFat 15 g, Carbohydrate 27 g, Fiber 3 g, Protein 4 g, Cholesterol 50 mg, Sodium 150 mg, UnsaturatedFat 5 g
SOUTHERN CREAMED CORN
A Southern staple, this creamed corn recipe from Food Network will leave you feeling satisfied.
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- In a large bowl, cut the tip off cob. Cut the kernels from cob with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid.
- Whisk together sugar, flour, and salt and pepper, to taste. Combine with corn. Add the heavy cream and water. Mix.
- In a large skillet over medium heat, heat bacon grease. Add corn mixture and turn heat down to medium-low, stirring until it becomes creamy, about 30 minutes.
- Add the butter right before serving.
CARAMELIZED CORN WITH SHALLOTS
Of course, fresh corn is best, but frozen will do.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
Steps:
- In a large skillet over medium heat, melt the butter. Add the corn, shallots, sugar, and salt and pepper. Cook, stirring occasionally to prevent burning, until the corn is caramelized, about 5 minutes.
- Stir in the thyme and cook 5 minutes more. Season with salt and pepper.
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
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.
CREAMED CORN WITH SHALLOTS
This is a simple, yet tasty way to make creamed corn. For this recipe fresh corn is used and the milk from the cobs are scraped out. From "Fine Cooking" magazine.
Provided by threeovens
Categories Corn
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- With a sharp knife, slice the kernels from the cob to yield about 3 cups; you don't need to cut too deeply since you only really want the tender tips of the kernels.
- Place the kernels in a medium bowl; working with one cob at a time, stand the cob in the bowl and use the back of your knife to scrape the milk from the cob.
- Melt the butter in a skillet over medium high heat and add the shallots, cooking, and stirring, until softened, about 1 minute; add the corn, cream, and about 1/2 teaspoon of salt.
- Simmer gently, stirring frequently, until cream has thickened, about 5 minutes; season with nutmeg, salt, and pepper.
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
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h35m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Shuck the corn and remove the kernels. Reserve the ears. Place ears in 8-quart stockpot and cover with stock, cream, saffron and white wine and simmer for 45 minutes. Strain liquid.
- In an 8-quart saucepan over medium heat and add 4 tablespoons of olive oil. Add bacon and cook until crisp for about 4 minutes. Add onion, peppers and garlic and sweat for 4 minutes. Add corn kernels and continue to sweat for 4 to 6 minutes. Add saffron liquid and simmer for 1 hour or until corn is tender. Add seafood and cook for about 3 more minutes making sure not to overcook seafood.
CREAMED CORN WITH LIME
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the corn stock: Put the corn cobs, garlic, bay leaf, onion, coriander, salt and 2 quarts water in a large pot and bring to a boil. Reduce the heat to a simmer and cook to reduce the liquid to 2 cups, about 45 minutes. Strain and reserve, keeping the stock warm.
- For the creamed corn with lime: Heat a large saucepan over medium heat and drizzle with olive oil. Add the bacon and cook, stirring as needed, until crisp and the fat is rendered, about 10 minutes. Add the onions, garlic and a pinch of salt and cook until the onions have softened, another few minutes. Add the reserved corn kernels, lime zest and corn stock, bring to a simmer and cook until the mixture thickens and reduces, 12 to 15 minutes. Remove the pan from the heat and stir in the butter, sour cream and cilantro. Taste and season with salt and pepper.
CREAMY SKILLET CORN
This is one of the most popular corn dishes during Thanksgiving and Christmas. It is not your traditional boring old corn. This recipe includes butter, cream and shallots. I always get rave reviews when I make this.
Provided by AGALL
Categories Side Dish Vegetables Corn
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium heat. Add shallots and sugar, and saute for 2 to 3 minutes. Stir in corn and water, and cook until tender, about 5 minutes. Gradually stir in cream, and cook until cream is reduced and sauce thickens, about 8 minutes. Season with nutmeg, salt, and pepper.
Nutrition Facts : Calories 277 calories, Carbohydrate 23.5 g, Cholesterol 63.7 mg, Fat 20.8 g, Fiber 2.4 g, Protein 3.7 g, SaturatedFat 12.6 g, Sodium 364.8 mg, Sugar 3.3 g
YUMMY CREAMED CORN
I found this recipe ages ago, apparently it's the same creamed corn they make at the Brookville Hotel. It's gorgeous, anyway.
Provided by Delete_
Categories Corn
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Put the corn in a pan, add the salt, sugar and half the cream and bring to a boil.
- Reduce to low or simmer, then thicken with cornstarch and the reserved cream.
- Heat to desired thickness, take off the heat and serve.
Nutrition Facts : Calories 421.1, Fat 18.7, SaturatedFat 10.6, Cholesterol 61.1, Sodium 607, Carbohydrate 64.7, Fiber 6.8, Sugar 3.2, Protein 9.5
SO EASY OLD FASHIONED SKILLET CREAMED CORN
You will need about 6 ears of corn for this to make 2-1/2 cups, depending on the size of the corn cobs. I saute a small onion in the butter for about 3 minutes before adding in the corn kernels but that is only optional. This can also be made using frozen corn, and the recipe can be doubled.
Provided by Kittencalrecipezazz
Categories Corn
Time 17m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet over medium heat melt the butter.
- Stir in the corn kernels and the half and half cream; mix to combine.
- Sprinkle with cornstarch, sugar and salt; bring to a boil, stirring constantly.
- Reduce heat and simmer stirring occasionally for about 10-12 minutes.
- Season with black pepper to taste.
Nutrition Facts : Calories 487.3, Fat 32.2, SaturatedFat 19.3, Cholesterol 83.4, Sodium 1380.2, Carbohydrate 49.2, Fiber 5.2, Sugar 12.6, Protein 8.2
BEST CREAMED CORN
The recipe my mom uses and it is the best in my opinion. Adapted from Gooseberry Patch Flavors of Fall. Cook time is an estimate.
Provided by ratherbeswimmin
Categories Corn
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Add the first 5 ingredients to a saucepan; stir to combine.
- Bring to a boil; stir frequently.
- Lower heat; stir occasionally.
- In a small bowl, whisk together the margarine and flour until smooth; add to corn mixture.
- Continue to cook and stir constantly until thickened.
CREAMED CORN WITH BASIL
Categories Milk/Cream Blender Vegetable Side Vegetarian Quick & Easy Basil Corn Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 8
Steps:
- Working in a large bowl, cut kernels from cobs with a sharp knife and set aside. Scrape back of knife several times against cobs to extract remaining corn pulp, scraping into a large glass measure. (You should have at least 3/4 cup of corn pulp. If not, add 2 tablespoons crème fraîche.) Transfer pulp to a blender and purée with 2 tablespoons crème fraîche until smooth.
- Cook shallot in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Stir in kernels, then add corn purée, water, salt, and pepper and simmer, uncovered, stirring occasionally, until kernels are just tender, 3 to 4 minutes. Stir in basil to taste.
CREAMED CORN
Make and share this creamed corn recipe from Food.com.
Provided by gina2452
Categories Corn
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- cut corn down the middle of the kernals then cut from cob.
- cook in a little water until done add a little sugar,milk,salt, pepper,butter.
- cook a min.
- dissolve cornstarch in water and add bring to a boil for 1 minute.
- can be frozen or canned.
Nutrition Facts : Calories 462.9, Fat 7.7, SaturatedFat 2.5, Cholesterol 7.9, Sodium 90.5, Carbohydrate 101.8, Fiber 11, Sugar 14.6, Protein 13.8
CREAMED CORN (LIKE I USED TO MAKE AT THE PUB)
Make and share this Creamed Corn (Like I Used to Make at the Pub) recipe from Food.com.
Provided by JustJanS
Categories Corn
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter.
- Add the flour and cook, stirring over medioum heat for a minute.
- Add the corn and cook stirring another minute or two.
- Add the cream and cook over a medium heat until thickened and almost at a gentle boil.
- Add the sugar, stock powder and pepper and cook over a low heat for 5 mintes more.
Nutrition Facts : Calories 292.1, Fat 22.5, SaturatedFat 13.5, Cholesterol 74, Sodium 49.2, Carbohydrate 22.3, Fiber 1.8, Sugar 6.8, Protein 4.1
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