Summer Fresh Creamed Corn Food

CREAMED CORN WITH LIME

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.

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.

CURRIED CREAMED FRESH CORN GREAT FOR SUMMER

Steps:

• Trim the stalk end of 1 ear of corn to enable you to stand it on end securely. Stand cob on cutting board and set blade of a very sharp chef's knife at a slight angle at top of cob, where kernels meets cob. Draw knife down along cob, detaching kernels. Work your way around the cob, repeating until all kernels are removed. Repeat with remaining cobs. You should have about 4 cups of kernels.
• Melt 2 tablespoons butter in wide, deep sauté pan set over low heat. Add onion and sauté 5 minutes.
• Add jalapeno and garlic, stir, and cook 2 more minutes. Add curry powder, stir to coat other ingredients, and continue cooking 2 minutes.
• Add corn, stir well, and continue cooking 3 minutes more. Stir in cream, season with salt and pepper, and let cook until slightly thickened, 2 to 3 minutes.
• Stir in remaining butter, then add chopped cilantro.

SUMMER-FRESH CREAMED CORN RECIPE

Steps:

• Cut 1/2-inch piece off top of each ear of corn; discard. Snap off and discard any inedible ends of corn. Microwave 2 ears of corn on HIGH 3 min.; set aside. Repeat with remaining corn. Cool 5 min.
• Remove husks and silk from corn; discard. Cut kernels off corn cobs. Place 1 cup corn kernels in blender. Add milk; blend until smooth.
• Cook and stir bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Crumble; set aside. Discard all but 1 Tbsp. drippings from skillet.
• Whisk flour into reserved drippings in skillet; cook and stir on medium heat 1 min. Gradually stir in puréed corn. Add VELVEETA and pepper; cook and stir 3 to 5 min. or until VELVEETA is completely melted and mixture is well blended. Add corn kernels; cook 2 to 3 min. or until heated through, stirring frequently. Remove from heat.
• Stir in parsley; top with bacon.