Old Fashioned Creamed Corn With Whiskey Food

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CREAMED CORN



Creamed Corn image

Provided by Trisha Yearwood

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

6 ears corn
2 tablespoons unsalted butter
1 shallot, minced
1 teaspoon kosher salt, or more as needed
1/2 teaspoon freshly cracked black pepper, or more as needed
1/4 cup chive-onion cream cheese
1 tablespoon chopped fresh chives

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.

OLD FASHIONED CREAM CORN



Old Fashioned Cream Corn image

From Gulliver's Restaurant across from John Wayne Airport. Also available on their web site gulliversrestaurant.com

Provided by Ted Mizerek

Categories     Corn

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 (20 ounce) packages frozen kernel corn
8 ounces whipping cream
8 ounces homogenized milk
1 teaspoon salt
6 teaspoons sugar
1 pinch white pepper or 1 pinch cayenne pepper
2 tablespoons melted butter
2 tablespoons flour

Steps:

  • Combine all ingredients except last two in a pot and bring to a boil.
  • Blend butter with flour, add to the corn, mix well and remove from heat.

Nutrition Facts : Calories 365.2, Fat 19.9, SaturatedFat 12, Cholesterol 65.8, Sodium 911, Carbohydrate 46.2, Fiber 4.7, Sugar 12.2, Protein 7.5

OLD-FASHIONED CREAMED CORN



OLD-FASHIONED CREAMED CORN image

This is real, old-fashioned creamed corn. There's no dairy cream (other than the butter used,) just the creamy "milk" from the corn cob. It's so delicious! Everyone loves it, even the very pickiest children. We grow our own sweet corn and prepare quite a bit of it for this recipe alone. We cut off the kernels, scrape the cobs,...

Provided by Tere Gill

Categories     Vegetables

Time 40m

Number Of Ingredients 7

6 or 7 large ears very fresh corn (3 cups kernels & corn "milk")
4 Tbsp butter, divided 3 t. & 1 t.
1/2 tsp salt
2 Tbsp granulated sugar
ground black pepper to taste (optional)
3 Tbsp water
1 pinch smoked paprika for garnish (optional)

Steps:

  • 1. Remove husks and silk from corn; wash cobs.
  • 2. In large bowl, cut kernels from cob; use blunt edge of knife blade (or tool of your choice) to scrape milk from the cobs.
  • 3. Add 3 cups of corn and it's milk to a large, non-stick sauce pan.
  • 4. Add 3 tablespoons butter, salt, sugar and pepper.
  • 5. Stirring constantly, place over medium heat and simmer until butter melts.
  • 6. Add water, lower heat to medium-low (slow simmer) and contiue stirring (very important to stir constantly to prevent sticking and scorching!) for 4 to 5 minutes. Mixture should resemble a loose pudding or very thick gravy.
  • 7. Remove from heat. Serve Immediately, topped with a pat of butter and a sprinkle of paprika, if desired.
  • 8. Cover and refrigerate leftovers.

GRANDMA MOORE'S CREAMED CORN



Grandma Moore's Creamed Corn image

Provided by Claire Robinson

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 3

6 slices bacon
8 large cobs fresh corn, preferably white, shucked and cleaned
Kosher salt and freshly cracked black pepper

Steps:

  • In a large skillet, (seasoned cast iron does well here) cook the bacon over medium-high heat until crisp. Turn off the heat and transfer the bacon to a paper towel lined plate. Reserve the drippings in the pan.
  • On a cutting board, cut the stalk ends of the corn cobs to make a flat surface; stand them up and shave the corn from the cobs with a sharp chef's knife. Return the skillet to medium-low heat, and add the corn kernels. With the back of the knife, firmly scrape the cobs over a shallow plate to extract as much liquid (milk) as possible and add it to the skillet.
  • Season corn lightly with salt and pepper and cook until broken down and creamy, about 30 to 45 minutes, stirring often; add water if the pan gets too dry.
  • Serve warm or at room temperature.

OLD FASHIONED CREAMED CORN WITH WHISKEY



Old Fashioned Creamed Corn With Whiskey image

This recipe is best made with fresh corn that has been rushed from field to kitchen as quickly as possible. For not so fresh corn you may want to add 1/2 tsp. granulated sugar when you're cooking the corn in the butter. The Ontario Harvest Cookbook

Provided by Olha7397

Categories     Corn

Time 27m

Yield 4 serving(s)

Number Of Ingredients 6

3 cups fresh corn kernels (about 4 large ears)
1 tablespoon butter
1 small sweet red pepper, seeded and finely chopped
1/4 cup canadian whiskey
1/2 cup whipping cream
salt and black pepper

Steps:

  • Remove kernels from shucked ears of corn by standing the ears on one end and running a sharp knife down between kernels and ear.
  • In large heavy skillet, melt butter over medium heat.
  • Add corn and red pepper; cook, stirring, for 8 to 10 minutes, until corn is tender.
  • Add whisky; cook, stirring, until almost all the whisky has evaporated.
  • Add cream; increase heat to high.
  • Cook, stirring, for 1 minute, until cream has reduced and thickened a little.
  • Remove from heat; season with salt and pepper to taste.

Nutrition Facts : Calories 267, Fat 15.3, SaturatedFat 8.9, Cholesterol 48.4, Sodium 49.5, Carbohydrate 23.9, Fiber 3.5, Sugar 4.5, Protein 4.5

CREAMED CORN



Creamed Corn image

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

12 ears corn, shucked
2 cups water
2 tablespoons unsalted butter
1 cup heavy cream
2 teaspoons all-purpose flour
2 tablespoons chopped fresh chives

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.

SO EASY OLD FASHIONED SKILLET CREAMED CORN



So Easy Old Fashioned Skillet Creamed Corn image

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

1/4 cup butter (no subs)
2 1/2 cups fresh corn kernels
1/2 cup half-and-half cream
1 tablespoon cornstarch
1 tablespoon sugar
1 teaspoon salt (or to taste, I use seasoned salt for this)
black pepper

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

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