CREAMLESS CREAMED CORN
Provided by Jason Epstein
Categories quick, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- With a device called the Lee's Corn Cutter, remove the guard, place each ear of corn horizontally over a bowl and scrape the kernels. Set aside.
- Place the oil or melt the butter in a small sauté pan and sweat the jalapeño, onion and bell pepper. Add the corn and its milk. When about half the milk has boiled away, add the cilantro, salt and pepper and set aside until ready to serve.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 4 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 427 milligrams, Sugar 10 grams, TransFat 0 grams
CREAMLESS CREAM CORN
Steps:
- Shuck half the corn and remove the kernels from the husks. Place the corn in a blender and discard the cobs and husks. Purée the corn with 1/3 cup water. Press the purée through a fine sieve and reserve.
- Shuck the remaining corn, cut the kernels from the cobs, and reserve. Melt 2 tablespoons of the butter in a large, high-sided skillet over medium heat. Add the onion, salt, and pepper and cook until the onion begins to soften, about 10 minutes. Add the reserved corn, salt, and 1/2 cup of water. Cook, stirring occasionally, until the corn is almost tender, about 7 minutes.
- Meanwhile, transfer the strained corn purée into a double boiler set over barely simmering water. Cook gently, stirring frequently, until the liquid thickens to the consistency of heavy cream, about 3 minutes. Season the purée with salt and pepper. Remove the corn and onion mixture from the heat and stir in the corn cream. Add the tarragon and adjust the seasoning if necessary with salt and pepper.
CREAMLESS CREAMY CORN SOUP
The trick to this silky-smooth, cream-free soup is toasting the flour for the roux and scraping corn milk (aka liquid gold) from the cob. A dash of cayenne lends heat to this cold soup.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Vegetables
Time 55m
Yield About 2 quarts
Number Of Ingredients 8
Steps:
- In a large saucepan, melt butter over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until softened, 5 to 7 minutes. Add flour, cayenne, and turmeric; cook 1 minute more. Add corn kernels and milk, broth, and 2 cups water. Bring to a boil, then reduce heat to medium-low and simmer until corn is tender, 8 to 10 minutes. Remove from heat; let cool slightly. Transfer mixture to a blender, working in batches if necessary, and purée until very smooth, 2 to 3 minutes. (Strain through a fine-mesh sieve, if desired, for the silkiest texture.) Refrigerate until cold, at least 4 hours or, in an airtight container, up to 3 days. Season with salt; serve.
CREAMLESS CREAMED CORN CHOWDER WITH LOBSTER AND SUMMER VEGETABLES
Provided by Food Network
Number Of Ingredients 10
Steps:
- Add peas, asparagus, potatoes, tomatoes, and lobster chunks to "Creamless" creamed corn. Simmer gently. Garnish with chopped chives.
- Grate 5 ears of corn into a bowl. Press the grated corn through a fine sieve reserving the "milk" and discarding the grated corn and the cobs. Cut the kernels from the remaining ears of corn. Combine the cut corn, water, and salt and pepper in a medium pan. Cover the pan and steam, stirring once or twice, until the corn is tender, about 5 minutes. Set the corn aside. Stirring constantly, bring the corn "milk" to a simmer over medium saucepan. Reduce the heat to medium low and cook, continuing to stir, until the "milk" thickens, about 3 minutes. Add the cooked corn, salt and pepper and cook until the corn is heated through. Serve warm.
CREAMLESS CREAMED CORN CHOWDER WITH LOBSTER AND SUMMER VE
Provided by Global Cookbook
Number Of Ingredients 8
Steps:
- Add in peas, asparagus, potatoes, tomatoes, and lobster chunks to "Creamless" creamed corn. Simmer gently. Garnish with minced chives. CREAMLESS CREAMED CORN:Grate 5 ears of corn into a bowl. Press the grated corn through a fine sieve reserving the "lowfat milk" and discarding the grated corn and the cobs. Cut the kernels from the remaining ears of corn. Combine the cut corn, water, and salt and pepper in a medium pan. Cover the pan and steam, stirring once or possibly twice, till the corn is tender, about 5 min. Set the corn aside. Stirring constantly, bring the corn "lowfat milk" to a simmer over medium saucepan. Reduce the heat to medium low and cook, continuing to stir, till the "lowfat milk" thickens, about 3 min. Add in the cooked corn, salt and pepper and cook till the corn is heated through. Serve hot.
Nutrition Facts : ServingSize 829 g, Calories 694, Fat 7.99 g, TransFat 0.0 g, SaturatedFat 1.38 g, Cholesterol 285 g, Sodium 1015 g, Carbohydrate 93.52 g, Fiber 13.7 g, Sugar 17.87 g, Protein 72.53 g
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CREAMLESS CREAMED CORN - COOKSTR.COM
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- Using a box grater, grate the kernels from 5 ears of corn into a bowl. Press the grated corn through a fine sieve, reserving the “milk” and discarding the grated corn and the cobs.
- Cut the kernels from the remaining ears of corn. Combine the corn kernels, ¼ cup water, salt, and pepper in a medium pan. Cover the pan and steam over medium-low heat, stirring once or twice, until the corn is tender, about 5 minutes. Drain, then set the corn aside.
- Stirring constantly, bring the corn “milk” to a simmer over medium heat in a medium saucepan. Reduce the heat to medium-low and cook, continuing to stir, until the “milk” thickens, about 3 minutes. Add the cooked corn, salt, pepper, and butter (if using) and cook until the corn is heated through. Serve warm.
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- Meanwhile, set a box grater in a large bowl. On the coarse side, grate 5 ears of the corn all the way to the cob. Using a serrated knife, cut the kernels from the remaining ears of corn. Using the dull side of the knife, scrape the juices from the cobs into the bowl.
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- [b]For the Soup:[/b] In a large sauce pan, add the cauliflower and chicken broth. Boil the cauliflower until fork tender, about 8 minutes. Add contents to a blender and puree. Prop lid and cover with a towel to allow steam to release while blending. Add the almond milk, salt, pepper and garlic powder and mix well. Set aside.
- In the same sauce pan, add the butter and allow to melt over medium heat. Add the chopped onion, carrots and celery. Sweat for 8 minutes or until vegetables are softened.
- Add the corn and allow to cook for 5 minutes. Add the veggies to the blender and puree. You may need to work in batches if you have a smaller blender. Or add the puree to the sauce pan with the veggies and using an immersion bledner, puree.
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