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.
FRESH CORN MADELEINES WITH SOUR CREAM AND CAVIAR
Categories Fish Bake Cocktail Party Cornmeal Corn Sour Cream Gourmet
Yield Makes about 36 hors d'oeuvres
Number Of Ingredients 17
Steps:
- Make madeleines:
- Preheat oven to 400°F. Brush molds with some melted butter.
- Whisk together cornmeal, flour, sugar, baking soda, salt, and pepper in a bowl. Whisk together egg, buttermilk, 1 tablespoon melted butter, and corn in another bowl, then add to dry ingredients, stirring until just combined.
- Spoon 1 teaspoon batter into each mold and bake in middle of oven until madeleines are golden around edges and spring back when pressed lightly, 5 to 6 minutes. Turn madeleines out onto a rack to cool and make more in same manner.
- Top madeleines:
- Put sour cream in pastry bag (if using) and pipe (or spoon) about 1/2 teaspoon onto each madeleine, then top with a rounded 1/4 teaspoon caviar.
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.
CORNMEAL AND SHALLOT MADELEINES WITH CRèME FRAîCHE AND CAVIAR
Categories Dairy Fish Bake Cocktail Party Cornmeal Sour Cream Shallot Gourmet
Yield Makes 16 hors d'oeuvres
Number Of Ingredients 9
Steps:
- In a skillet cook the shallot in 1 tablespoon of the butter over moderately low heat, stirring, until it is softened and let the mixture cool completely. In a bowl stir together the cornmeal, the flour, the baking powder, and the shallot mixture, add the remaining 1 tablespoon butter, cut into bits, and blend the mixture until it resembles fine meal. Stir in the egg, 1/4 cup of the crème fraîche, the water, and salt and pepper to taste and stir the batter until it is combined well.
- On a baking sheet heat 16 well-buttered 2 2/3- by 1 3/4-inch madeleine tins (about 2 tablespoons capacity) in the middle of a preheated 400°F. oven for 2 minutes, remove the tins from the oven, and into each tin spoon a heaping 1 1/2 teaspoons of the batter. Bake the madeleines on the baking sheet in the middle of the 400°F. oven for 6 to 8 minutes, or until a tester inserted in the centers comes out clean, turn them out onto racks, and let them cool completely. The madeleines may be made 3 days in advance and kept chilled in an airtight container. Top the madeleines with the additional crème fraîche and the caviar.
CREAMY CORN SALSA
This corn salsa is easy to fix and is loaded with vibrant vegetables. It's perfect for a summer cookout. Serve with tortilla chips, or use as a nacho topping.
Provided by thedailygourmet
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Cut the corn kernels off the cob using a sharp knife.
- Combine Mexican sour cream, oil, and lime juice in a mixing bowl; stir to mix well. Add Mexican seasoning and adobo. Mix well. Add corn kernels, green onions, bell pepper, and cilantro to the bowl. Toss to combine.
Nutrition Facts : Calories 76.2 calories, Carbohydrate 10.3 g, Cholesterol 3.2 mg, Fat 3.8 g, Fiber 1.8 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 65.3 mg, Sugar 2.1 g
SOUR CREAM CORN
Make and share this Sour Cream Corn recipe from Food.com.
Provided by Dancer
Categories Pork
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Remove husks and silks from corn, rinse ears.
- Cut kernels from corn to measure 2 cups.
- Fry bacon; drain and crumble.
- Set aside.
- Saute onion in butter; blend in flour, salt and pepper.
- Gradually add sour cream, stirring until mixture is smooth.
- Heat just to boiling; add corn, and heat thoroughly (about 5 minutes).
- Fold in half of bacon.
- Spoon into a greased 1 quart casserole; top with parsley and remaining bacon.
- Bake at 350 degrees for 25 to 30 minutes.
FRESH CORN MADELEINES
Yield 36 madeleines
Number Of Ingredients 12
Steps:
- Preheat oven to 400 deg. Brush molds with melted butter Whisk together cornmeal, flour, sugar, baking soda, salt & pepper in medium bowl. Whisk together egg, buttermilk, 1 Tbsp melted butter & corn in another bowl, then add to dry ingredients, stirring just until combined. Spoon 1 tsp batter into each mold. Bake until golden around edges and spring back when pressed gently, 5-6 minutes.
CAVIAR SOUR CREAM DIP WITH POTATO CHIPS
This simple snack is a slightly fancier version of the time-honored practice of topping potato chips with sour cream and caviar. Here, the sour cream gets zipped up with scallions, chives and white pepper and the caviar - preferably bright orange beads of salmon roe - glow like jewels on top. One of the easiest hors d'oeuvres to put together, it's also one of the most festive.
Provided by Melissa Clark
Categories dips and spreads, finger foods, appetizer
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- In a small bowl, mix together sour cream, scallions, chives, pepper and salt to taste. Let sit at room temperature for at least 10 minutes so the flavors can meld (or chill for up to 24 hours before serving).
- Spoon caviar on top and serve with potato chips and celery sticks.
CORN WITH SOUR CREAM AND BACON
This is a recipe from my mother. I never thought corn could taste so different. The sour cream makes it luscious!
Provided by Kathy
Categories Corn
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook onion in butter until soft; blend in flour and salt.
- Add sour cream gradually, stirring to keep smooth.
- Heat to boiling; add corn; cook until heated through.
- Fold in 1/2 crumbled bacon.
- Turn into serving dish, garnish with remaining bacon and parsley.
CORNBREAD MADELEINES WITH JALAPEñO
The inspiration for these madeleines came from a jalapeño-studded cornbread served at Gloria restaurant in New York. While the restaurant serves them in four-inch disks, that is too large for a holiday gathering. So I made them in madeleine pans (a corn-stick mold would work equally well, though it will make only about 15). In place of the jalapeños, you could add bits of Cheddar, ham, or minced olives or sun-dried tomatoes. The madeleines freeze beautifully. (Reheat them on a baking sheet covered in foil at 275 degrees for 10 to 15 minutes.)
Provided by Florence Fabricant
Categories quick breads, appetizer
Time 1h
Yield 3 dozen
Number Of Ingredients 11
Steps:
- Use 1 1/2 tablespoons of the butter to grease 3 madeleine pans (12 madeleines each). Heat oven to 350 degrees.
- Place remaining 1 1/2 teaspoons butter in a small skillet, add shallots and sauté on medium 6 minutes or so, until soft and barely beginning to brown. Mix with jalapeños in a small bowl and set aside.
- Combine corn meal, corn flour, salt, baking powder and baking soda in a large bowl and whisk to blend. Mix milk and buttermilk with the eggs in another bowl, beating just enough to blend. Pour wet ingredients over the dry ingredients and fold together. Fold in the shallots and jalapeños.
- Spoon batter into madeleine molds, filling them almost to the top. Bake 15 minutes, until firm to the touch. Let cool 30 minutes, then remove from pans. Serve warm, or set aside to rewarm and serve later.
Nutrition Facts : @context http, Calories 41, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 60 milligrams, Sugar 1 gram, TransFat 0 grams
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