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
SIMPLE CREAMED CORN
Take whole cobs of sweetcorn, slice off the delicious yellow kernels and cook with butter, onion and nutmeg
Provided by Good Food team
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 5
Steps:
- Melt butter in a medium saucepan. Add onion, cook gently for 8-10 mins to soften, then add the corn and 4 tbsp water. Stir and cover, cook for 10-12 mins until the corn is tender, then add sugar, some seasoning and nutmeg.
Nutrition Facts : Calories 309 calories, Fat 23 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 1.1 milligram of sodium
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
This dish is old-fashioned but simple and memorable. The uncomplicated sweet delicacy of fresh, juicy corn is the secret.
Provided by Ruth Cousineau
Categories Milk/Cream Side Quick & Easy Corn Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Cut corn from cobs (reserve cobs) and put in a large saucepan with water, butter, 1 tsp salt, and 1/2 tsp pepper. Simmer over medium heat, uncovered, stirring occasionally, until tender, 5 to 7 minutes.
- Meanwhile, scrape cobs in a small saucepan to extract "milk." Whisk in cream and flour. Boil over medium heat, whisking constantly, 1 minute. Carefully transfer cream mixture and 2 cups corn with some of cooking liquid to a blender and purée (use caution when blending hot liquids). Stir purée into corn and simmer 5 minutes. Stir in chives; season with salt and pepper.
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.
SAVORY CREAMED CORN
Savor the flavors of summer with our scrumptious Savory Creamed Corn recipe! Fresh corn and creamy sour cream give this creamed corn recipe its name.
Provided by My Food and Family
Categories Home
Time 10m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Melt butter in large nonstick skillet on medium heat. Add corn; cook 6 min., stirring frequently.
- Stir in sour cream; cook and stir 3 min. or until heated through.
- Remove from heat; stir in cheese and basil.
Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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.
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.
CREAMED CORN
Everybody likes this corn. To partially thaw the corn, put it in a colander and run under lukewarm water about 30 sec or so. The added sugar is a personal preference. We like sweet corn at our house. This makes a lot, but leftovers freeze well. A nonstick skillet is probably best because corn can tend to stick when unattended. Enjoy!
Provided by jan pan
Categories Corn
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Puree 1 pkg partially thawed corn in food processor or blender; process until smooth.
- Melt butter in large skillet over medium heat.
- Stir in pureed corn, remaining 2 pkg corn, milk, salt, pepper, and sugar.
- Bring to boil, stirring constantly.
- Reduce heat and simmer, stirring often about 25-30 min or until desired consistency.
Nutrition Facts : Calories 286.2, Fat 14.8, SaturatedFat 8.7, Cholesterol 38, Sodium 568.6, Carbohydrate 38, Fiber 4.1, Protein 7
JALAPENO CREAMED CORN
Jalapeno creamed corn is just what you want out of a sweet corn side dish. Crisp corn, creamy sauce, lots of flavor and supremely easy.
Provided by Whitney Ingram
Categories side dishes
Time 25m
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, add butter. Once the butter is melted, add jalapeño, onion, garlic, salt and pepper. Saute until vegetables are softened, about 10 minutes. While the vegetables sautéed, add the corn to a microwave-safe bowl and microwave for 5 minutes to defrost the corn.
- Once the vegetables are softened, add the corn and mix well to combine. Sprinkle the flour on top and sautéed until the flour is absorbed and the flour smell is gone. Stir in the milk and cream. Stir until the mixture is thickened. Taste and add more seasoning as needed.
Nutrition Facts : ServingSize 1 scoop, Calories 171, Sugar 6.7g, Sodium 17.6g, Fat 9.2g, Carbohydrate 22.2g
SWEET CREAMED CORN CASSEROLE RECIPE
This stupid easy Creamed Corn Casserole recipe is made with a store bought Jiffy cornbread mix, and that's not an apology. It is SO good! If you grew up with this Thanksgiving side dish you know what I'm talking about. It is creamy, corny, custardy, and sweet. It's the perfect compliment to a holiday meal, but I also love serving it with a bowl of chili!
Provided by Karen
Categories Side Dish
Time 45m
Number Of Ingredients 7
Steps:
- Preheat your oven to 350 degrees F.
- In a 8x8 or 9x9 inch glass pan, add 1/2 cup butter. Put it in the microwave and melt it right in the pan. (If you only have a metal pan, melt it in a bowl and then transfer to the pan.*) Use a spatula or pastry brush to spread the butter up the sides of the pan, so that it doesn't stick while baking.
- Open the can of whole corn kernels and drain. I usually just press the lid down on the corn holding it upside down over the sink. Add the drained corn to the butter in the pan.
- Open the can of creamed corn and dump the whole thing into the pan.
- Add 1 cup sour cream.
- Add 3 tablespoons sugar and 1/2 teaspoon kosher salt (add 1/4 teaspoon if using table salt).
- Add an 8 ounce box of Jiffy cornbread mix.
- Use a spatula to stir it all together until well combined. Scrape down the edges.
- Bake at 350 for about 35-40 minutes. The edges should be turning golden brown and pulling away from the sides. When you shake the pan, the center should not be jiggling more than the edges. You can also use the toothpick test, when a toothpick inserted in the center comes out with no wet batter, it's done.
- Let cool on a wire rack for a couple minutes before serving warm!
Nutrition Facts : ServingSize 1 g, Calories 330 kcal, Fat 19 g, SaturatedFat 10 g, Cholesterol 41 mg, Sodium 657 mg, Carbohydrate 37 g, Fiber 2 g, Sugar 11 g, Protein 4 g, TransFat 1 g, UnsaturatedFat 7 g
CREAMED CORN CORNBREAD
Bake Alton Brown's perfect Creamed Corn Cornbread recipe from Good Eats on Food Network in a cast-iron skillet using cornmeal, buttermilk and creamed corn.
Provided by Alton Brown
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Place a 10-inch cast iron skillet into the oven.
- In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
- In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
- Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.
VEGAN CREAMED CORN
This Vegan Creamed Corn is so simple to make and is perfect for holiday dinners or even easy weeknight meals!
Provided by Brita Britnell
Categories side dish
Time 25m
Number Of Ingredients 10
Steps:
- In a medium pot over medium heat, add in the butter. Once melted, stir in the onion and garlic and saute for 5 minutes.
- Mix in the flour, salt and pepper and cook for an additional 2 minutes, stirring frequently.
- Add in the corn, maple syrup, milk, and thyme. Turn up the heat slightly and bring the mixture to a simmer. Let simmer for 3 minutes, stirring often. Remove from the heat.
- Using an immersion blender (or transferring the corn to a blender), blend 1 cup of the creamed corn. Pour back into the pot and mix to combine.
- Add additional salt and pepper to taste and ENJOY!
Nutrition Facts : Calories 145 calories, Sugar 8.6 g, Sodium 311.1 mg, Fat 4.9 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 24.6 g, Fiber 2.4 g, Protein 4.2 g, Cholesterol 0 mg
CREAMED CORN
Make and share this Creamed Corn recipe from Food.com.
Provided by red4x4wrangler
Categories Low Protein
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- On medium heat, melt butter in saucepan.
- Add heavy whipping cream, sugar and salt.
- Reduce heat and simmer for 5 minutes.
- Add corn and cook additional 5 minutes.
- Add cornstarch and water to thicken. Adjust taste accordingly.
Nutrition Facts : Calories 270.6, Fat 4.6, SaturatedFat 2.1, Cholesterol 7.6, Sodium 323.4, Carbohydrate 58.8, Fiber 5.5, Sugar 9.4, Protein 6.9
CREAMED CORN
This homemade creamed corn recipe is an excellent side dish for both Thanksgiving and Christmas.
Provided by Gina
Categories Side Dish Vegetables Corn
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large pot over medium heat, melt the butter and blend together with the flour.
- Add the corn, half and half, whipping cream, salt and sugar. Stir and heat until mixture begins to thicken.
- Stir in cheese and pour into a 2 quart casserole dish. Bake for 15 to 20 minutes.
Nutrition Facts : Calories 570.2 calories, Carbohydrate 32.4 g, Cholesterol 153.4 mg, Fat 46.5 g, Fiber 2.7 g, Protein 11.7 g, SaturatedFat 28.7 g, Sodium 605.6 mg, Sugar 6.4 g
CREAMED CORN
You'll love the taste of our Creamed Corn recipe-it has all the flavor of Granny's-but our creamed corn has a time-saving, super-easy prep method!
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Cook cream cheese and milk in medium saucepan on medium heat until cream cheese is completely melted and mixture is well blended, stirring frequently.
- Stir in cream-style and whole kernel corn; cook 4 min. or until heated through, stirring occasionally.
- Spoon into serving dish; sprinkle with cheddar and onions.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
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
Make and share this Creamed Corn recipe from Food.com.
Provided by Chuck Hughes
Categories Corn
Time 20m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Husk the corn, and slice the kernels off the cobs, and place into a medium saucepan.
- Add the cream and bring to a boil, lower to a simmer, and let it cook and reduce until the liquid is thicker, the corn is plumped up, and the volume of liquid is reduced by about half, about 10 minutes.
- Take the saucepan off the heat, and stir in a good nub of butter, add some coarse salt and pepper, to taste. The finished result will still be a little firm to the tooth, but sweet and creamy, as well.
Nutrition Facts : Calories 387, Fat 31.1, SaturatedFat 18.5, Cholesterol 108.7, Sodium 31.3, Carbohydrate 27, Fiber 2.8, Sugar 5.4, Protein 5.7
EASY CORN CASSEROLE {JIFFY CORNBREAD CREAMED CORN}
This easy corn casserole is made with jiffy cornbread mix, creamed corn, sweet canned corn, sour cream and butter to make a delicious side dish. It is a perfect idea for family dinner and many other occasions such as a potluck side dish, BBQ side dish, and a comfort casserole for funeral food or sympathy meals.
Provided by By Darlene | Food and Life Path
Categories Side Dish
Time 55m
Number Of Ingredients 5
Steps:
- Melt stick of butter or margarine.
- In a large bowl combine Jiffy corn muffin mix, 1 can of drained whole kernel corn, 1 can of cream corn, and 1 cup of sour cream.
- Add melted butter or margarine and mix well.
- Pour into a greased 9x13 baking dish.
- Bake at 350°F for 45 to 50 minutes until light golden and set. Inside should be moist.
- Remove from oven.
- Serve and enjoy.
Nutrition Facts : ServingSize 1 cup, Calories 295 kcal
CREAMED CORN
Steps:
- In a large nonstick skillet, melt the butter over medium heat. Add the onion and thyme and saute about 4 minutes, or until the onion is tender and very pale golden. Stir in the corn, then stir in the cream and milk. Bring to a simmer and simmer 3 to 5 minutes, or until the corn is heated through but still crisp-tender.
- Season the corn to taste with salt and pepper. Discard the thyme stems and serve immediately.
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.
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- Using a thin knife and working in a bowl, cut the kernels from the cobs. Working over another bowl, scrape the cobs with the back of a knife to release the corn milk. In a blender or food processor, puree half of the corn kernels with the corn milk.
- Melt the butter in large deep skillet. Add the onion and cook over moderate heat, stirring, until translucent, 4 to 5 minutes. Add the whole corn kernels and cook, stirring, until crisp-tender, about 10 minutes. Add the corn puree and cook until slightly thickened, 8 to 10 minutes. Reduce the heat to low, add the cream and salt and cook until heated through. Serve warm.
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5/5 (3)Total Time 10 minsCategory Side DishPublished 2020-12-14
- In a medium size saucepan heat the corn and milk until warm on medium-low heat. Add the cream cheese, flour, butter, grated garlic, sugar, salt, and pepper. Mix together until the cream cheese and butter are warmed and melted and it becomes thick, about 5 minutes.
- Remove 3/4 cup of the creamed corn and puree it in a food processor or blender. Then add it back into the pot and mix together before serving. Garnish with chives or fresh parsley.
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- In a pot, combine the corn cobs, whole garlic cloves, onion wedges, coriander seeds, bay leaf, 1 teaspoon of salt and 2 quarts of water. Bring to a boil and simmer briskly until the liquid is reduced to 2 cups, 30 minutes. Strain the corn stock and discard the solids; keep the corn stock warm.
- In a large skillet, heat the olive oil. Add the bacon and cook over moderate heat, stirring occasionally, until the fat is rendered and the bacon is browned, about 5 minutes. Add the minced onion and cook for 5 minutes, stirring occasionally. Add the minced garlic and cook for 1 minute. Stir in the corn kernels and remaining 1 teaspoon of salt and cook for 2 minutes. Add the warm corn stock and bring to a simmer. Cook until the stock is reduced to 2/3 cup, about 10 minutes. Add the sour cream and simmer until the sauce begins to thicken, about 5 minutes. Stir in the butter. Remove the skillet from the heat and stir in the cilantro and lime zest. Season the corn with salt and serve warm.
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- Add frozen corn to a colander and rinse with water to remove any ice. (*See notes for instructions with fresh or canned corn).
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