SPICY PARMESAN HERB CORN ON THE COB
Provided by Food Network
Number Of Ingredients 5
Steps:
- In a bowl, combine Garlic & Herb Seasoning Mix with softened butter. Mix well and set aside. Grill corn. Spread butter on corn; sprinkle corn with cayenne pepper and roll in cheese until evenly coated.
CREAMED CORN WITH PARMESAN
Sweet corn is enveloped in a creamy Parmesan sauce.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Heat oil in a large saute pan over medium-high heat until it starts to shimmer (but not smoke), about 2 minutes. Add corn, and cook, stirring occasionally, until soft and slightly browned, 7 to 8 minutes. Season with salt and pepper.
- Add cream and stock, and cook, stirring constantly, until thickened slightly, 2 to 3 minutes.
- Remove pan from heat, and stir in Parmesan. Transfer to a serving dish, and sprinkle with more Parmesan if desired.
SPICY CREAMED CORN WITH PARMESAN
We've never met a creamed corn recipe we didn't like. But this one, topped with chopped turkey bacon and Parmesan, is a standout.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook and stir bacon in medium saucepan until done. Remove bacon from pan; drain on paper towels.
- Add vegetables, water and seasonings to same pan; stir. Bring to boil; cover. Simmer on medium-low heat 5 min.
- Stir in cream cheese spread and milk; cook and stir until cream cheese is melted and mixture is well blended. Top with bacon and Parmesan.
Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
SPICY CREAMED CORN CRUMBLE
Inspired by elote (the Mexican street food dish made of grilled corn topped with mayo, chile powder, cheese and lime juice), this crumble is delightful in summer, and would go nicely with grilled chicken.
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Butter a 2-quart baking dish.
- Toss the corn kernels with their juices and heavy cream together in a large bowl and mix to combine. Transfer 1 cup of the corn mixture to a food processor and puree until very smooth, then add back to the bowl. Fold in the jalapenos, chipotle sauce, 1/4 cup cilantro, and 1 1/2 teaspoons salt. Spread the corn mixture evenly into the prepared baking dish.
- Mix the crushed tortilla chips, flour, sugar and 1/2 teaspoon salt in a medium bowl. Drizzle in the melted butter and toss together with a fork until clumps start to form. Sprinkle evenly over the corn filling.
- Bake until the top is light golden brown and the corn filling is bubbling up the sides, 35 to 40 minutes. Let sit for 10 minutes. Sprinkle with the Cotija and remaining 1/4 cup cilantro. Serve with lime wedges on the side.
SPICY CREAMED CORN
"One of my family's favorite vegetables is corn, and this quick corn dish is so easy to prepare," assures Nancy McDonald of Burns, Wyoming. "It tastes delicious and goes very well with turkey and chicken. It's a simple way to add a touch of spice to your meal."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine all the ingredients. Cook over medium heat until cream cheese is melted and mixture is blended, stirring often.
Nutrition Facts : Calories 162 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 471mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein.
SPICY CORN
I make this with fresh corn on the cob when I have time to grill it, or a bag of frozen corn. Tastes great sprinkled with Parmesan cheese.
Provided by TerriB16
Categories Corn
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Grill corn to desired doneness, I like mine charred a little. And cut from cob.
- Melt butter in skillet and brown onion, bell pepper, jalapeno and half of basil.
- When onions and pepper are tender, add corn and heat all the way through. mix in remaining basil.
CREAMY CORN PASTA WITH BASIL
There's no cream in this wonderfully summery pasta dish, just a luscious sauce made from puréed fresh corn and sweet sautéed scallions, along with Parmesan for depth and red chile flakes for a contrasting bite. Be sure to add the lemon juice and fresh herbs at the end; the rich pasta really benefits from their bright, fresh flavors. And while this is best made at the height of corn season, it's still quite good even with out-of-season supermarket ears, or with frozen corn.
Provided by Melissa Clark
Categories pastas, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water.
- Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper, transfer to a blender, and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.
- Heat the same skillet over high heat. Add butter and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. (It's O.K. if the butter browns; that deepens the flavor.) Add the corn purée and cook for 30 seconds to heat and combine the flavors.
- Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.
Nutrition Facts : @context http, Calories 549, UnsaturatedFat 8 grams, Carbohydrate 80 grams, Fat 18 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 9 grams, Sodium 498 milligrams, Sugar 8 grams, TransFat 0 grams
PARMESAN CREAMED CORN
Make and share this Parmesan Creamed Corn recipe from Food.com.
Provided by Brookelynne26
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Position a rack in the middle of the oven and preheat to 425°F Butter a shallow 1 1/2 to 2 quart baking dish.
- In a medium saucepan over moderate heat, melt the butter. Whisk in the flour to make a roux, whisking constantly for 1 minute. Whisk in the half and half, salt, and cayenne, then reduce heat and simmer, stirring occasionally, until thickened, about 3 minutes. Stir in the corn and 1/4 cup of the cheese.
- Put corn in a prepared casserole, top with remaining parmesan cheese and bake until browned and bubbly, about 15 minutes.
Nutrition Facts : Calories 228.4, Fat 12.8, SaturatedFat 7.6, Cholesterol 36.1, Sodium 438.1, Carbohydrate 23, Fiber 2.3, Sugar 0.2, Protein 9
SPICY CREAMY CORN GRATIN
Spicy, creamy and easy to make, this Parmesan-topped corn gratin emerges from the broiler golden brown and ready to please a crowd.
Provided by My Food and Family
Categories Home
Time 20m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Heat broiler.
- Melt butter in large saucepan on low heat. Add flour and pepper; mix well. Cook 2 min. or until bubbly, stirring constantly. Gradually stir in half-and-half, sugar and corn. Bring to boil on medium heat, stirring constantly; cook 3 to 5 min. or until thickened.
- Whisk in cream cheese spread until melted. Pour mixture into 2-qt. baking dish sprayed with cooking spray; top with Parmesan.
- Broil, 4 inches from heat, 5 min. or until cheese turns golden brown.
Nutrition Facts : Calories 200, Fat 14 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 45 mg, Sodium 340 mg, Carbohydrate 12 g, Fiber 1 g, Sugar 5 g, Protein 6 g
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