Southwest Creamed Corn From Gh Magazine Food

SOUTHERN CREAMED CORN

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.

SOUTHWEST CREAMED CORN FROM GH MAGAZINE.

Steps:

• In a 12" skillet, heat the cream and spices to boiling on medium-high; Cook for 3 minutes, stirring often.
• Add corn and cook 5 min until corn is tender and heated through, stirring occasionally. Sprinkle with cilantro to serve.
• Per serving, 325 calories, 6g protein, 40g carb, 19g total fat, 11g saturated, 6g fiber, 61mg cholesterol, 310 mg sodium.

CREAMED CORN

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.

SOUTHWEST CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9x2-inch baking pan or a large covered casserole dish.
• Combine both types of corn, tomatoes, corn muffin mix, sour cream, Cheddar cheese, onion, egg, and salt in a very large bowl and mix well. Pour into the prepared pan.
• Bake in the preheated oven until firm in the center, about 50 minutes.

SOUTHWESTERN SALSA CREAMED CORN

Steps:

• Heat a skillet over medium-high heat. Add corn, salsa, and crema con sal. Cook until heated through, 3 to 4 minutes. Remove from heat.
• Sprinkle with cheese, cilantro, and black pepper. Serve immediately.

GRILLED SOUTHWESTERN CORN

Steps:

• Heat gas or charcoal grill. Carefully brush grill rack with canola oil. Place corn directly on grill over medium-high heat. Cover grill; cook 8 to 10 minutes, turning occasionally, until lightly browned on all sides.
• Meanwhile, in small bowl, mix salt and cilantro; set aside.
• In 8-inch nonstick skillet, mix 1 tablespoon oil and the cumin. Cook over medium heat about 30 seconds, stirring frequently, until fragrant. Stir in garlic powder and red pepper. Brush cumin mixture over hot corn; sprinkle with cilantro-salt mixture.

SOUTHWESTERN CREAMED CORN

Steps:

• In a medium saucepan, combine frozen corn kernels with milk. Cover; cook over medium-high heat, breaking up corn occasionally, until kernels separate, 5 to 7 minutes.
• Transfer 1 cup corn and 1/2 cup liquid to a food processor. Blend until almost smooth; return to saucepan.
• Add jalapeno chile (seeds and ribs removed for less heat, if desired) and sugar; season with coarse salt and ground pepper. Simmer over medium-low heat until corn is tender, 4 to 6 minutes. Stir in 2 tablespoons chopped fresh cilantro.