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.
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
NO-CREAM CREAMED CORN WITH APPLEWOOD SMOKED BACON
Provided by Geoffrey Zakarian
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Using a sharp knife, carefully slice the corn kernels off the cobs. Put one-third of the kernels in a blender (reserve the other two-thirds in a bowl) and puree. Strain out the corn juice and reserve (discard the solid puree).
- In a medium saute pan, render the bacon over low heat until crispy, about 10 minutes. Drain off most of the fat from the meat, leaving a small amount in the pan. Add the onions and cook over medium heat until tender and translucent, about 4 minutes. Add the reserved corn kernels and continue to cook until the corn is tender, 3 to 5 minutes. Season with salt and pepper.
- In a small saucepan, cook the corn juice over medium heat, whisking constantly, until a thick pudding forms, about 5 minutes. Season with salt and pepper.
- Combine the corn and bacon mixture with the corn juice pudding. Add the chives and serve warm.
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.
CREAMED CORN WITHOUT CREAM
When you grate corn on the large holes of a box grater, you get a lot of creamy milk from the corn, so no dairy cream is necessary for this version of what is usually a very rich dish. If the corn is sweet, as corn should be, I prefer to let the dish stand alone with no additional flavorings; that's why I've made the shallot or onion and the herbs optional.
Provided by Martha Rose Shulman
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Grate the corn on the large holes of a box grater placed over a wide bowl. If you wrap plastic wrap around the 3 other sides of the grater, the splashes will go into the bowl.
- Melt 1 tablespoon of the butter in a medium saucepan over medium heat, and add shallots if using. Cook, stirring, until shallot is tender and fragrant, about 2 minutes, and add the corn and salt to taste. Cook for 5 minutes, stirring often, until the mixture is sweet and creamy. Taste and adjust salt. Stir in the remaining tablespoon of butter and remove from the heat. Serve hot, garnished with fresh herbs if desired.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 3 grams, Carbohydrate 37 grams, Fat 7 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 380 milligrams, Sugar 6 grams, TransFat 0 grams
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.
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