Baked Corn With Chives Sauce Recipes

SLOW COOKER CREAMED CORN WITH ONION AND CHIVES

Slow Cooker Creamed Corn with Onion and Chives image

A tasty variation.

Provided by TerryWilson

Categories Side Dish Vegetables Corn

Time 2h40m

Yield 8

Number Of Ingredients 10

Ingredients

4 slices bacon
cooking spray
4 ½ cups whole kernel corn
½ red bell pepper, chopped
½ cup half-and-half
¼ cup unsalted butter, melted
1 teaspoon white sugar
½ teaspoon salt
¼ teaspoon ground black pepper
1 (8 ounce) container chive and onion cream cheese

Steps:

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble when cool enough to handle.
Coat the inside of a 4-quart slow cooker with cooking spray.
Combine corn, red bell pepper, half-and-half, butter, sugar, salt, black pepper, and half the crumbled bacon in the slow cooker; stir well.
Cook on High for 2 to 2 1/2 hours.
Stir cream cheese into corn mixture; cook until cheese melts, about 10 more minutes. Stir well and top with remaining bacon before serving.

Nutrition Facts : Calories 313.3 calories, Carbohydrate 20 g, Cholesterol 57.5 mg, Fat 23.9 g, Fiber 2.5 g, Protein 5.9 g, SaturatedFat 13.3 g, Sodium 404.2 mg, Sugar 5.4 g

BAKED CORN CASSEROLE

Baked Corn Casserole image

A Southwestern twist on the usual corn casserole.

Provided by akhowell

Categories Side Dish Casseroles Corn Casserole Recipes

Time 30m

Yield 8

Number Of Ingredients 8

Ingredients

1 teaspoon vegetable oil
½ cup chopped onion
¼ cup butter, softened
2 (3 ounce) packages cream cheese, softened
1 (15.25 ounce) can whole kernel corn, drained
1 (15.25 ounce) can creamed corn
1 (4 ounce) can chopped green chile peppers
1 (2.8 ounce) package French-fried onions, divided

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
Heat oil in a small skillet over medium heat. Saute onion until translucent.
In a large bowl combine butter and cream cheese. Stir in whole kernel corn, creamed corn, chile peppers, and onions. Pour into prepared dish.
Bake in preheated oven for 15 minutes. Remove from oven and stir in half of the fried onions; sprinkle remaining onions on top. Bake 15 minutes more.

Nutrition Facts : Calories 282 calories, Carbohydrate 26.2 g, Cholesterol 38.6 mg, Fat 19.4 g, Fiber 2 g, Protein 4.3 g, SaturatedFat 9.9 g, Sodium 665.6 mg, Sugar 3.9 g

BABY LIMA BEANS AND CORN IN CHIVE CREAM

Baby Lima Beans and Corn in Chive Cream image

Categories Milk/Cream Side Quick & Easy Bacon Corn Lima Bean Winter Chive Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 to 8 side-dish servings

Number Of Ingredients 11

Ingredients

4 bacon slices, cut crosswise into 1/2-inch-wide pieces
1 medium onion, chopped
1 green bell pepper, cut into1/2-inch dice
1 (10-oz) package frozen baby lima beans
1 (10-oz) package frozen corn kernels
1 cup water
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup heavy cream
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley

Steps:

Cook bacon in a 10-inch nonstick skillet over moderate heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain, then cook onion and bell pepper in fat in skillet over moderate heat, stirring frequently, until vegetables are softened, 5 to 6 minutes.
Add lima beans, corn, water, salt, and pepper, then simmer, covered, until vegetables are tender, about 8 minutes. Increase heat to high and add cream, then boil, uncovered, until liquid is reduced by half, 7 to 10 minutes. Stir in herbs and salt to taste. Serve sprinkled with bacon.

CREAMY CORN WITH CHIVES

Creamy Corn with Chives image

Categories Food Processor Dairy Vegetable Side Backyard BBQ Corn Summer Chive Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

4 ears corn, shucked
1 teaspoon kosher salt
3/4 teaspoon cornstarch
Pinch of sugar (optional)
1/4 cup finely chopped onion
2 tablespoons unsalted butter
1/3 cup water
2 tablespoons minced fresh chives

Steps:

Working over a shallow bowl, cut off corn kernels, then scrape each cob with a knife to extract juice. Discard cobs.
Purée 2 cups kernels, reserving remainder, and all of juice in a food processor 2 minutes, scraping down sides. Force through a fine sieve into a bowl and discard solids. Stir in salt, cornstarch, and sugar.
Cook onion in butter in a saucepan over moderately low heat, stirring frequently, until softened. Add reserved kernels and water and simmer briskly, covered, stirring occasionally, until corn is crisp-tender, 4 to 5 minutes.
Stir corn purée again, then stir into kernels. Bring to a boil, stirring, and simmer, stirring, until thickened, about 2 minutes. (If desired, thin with water.) Season with pepper and stir in chives.

BAKED CORN-CHIVE MILLET

Baked Corn-Chive Millet image

This Thanksgiving, lighten up by loading up on veggies and hearty whole grains and using heart-healthy fats like olive oil. No need to scrap the stuffing. Just add delicious dishes like this casserole starring corn and millet.

Provided by Silvana Nardone

Categories side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 cup whole millet
Nonstick cooking spray, for greasing
2 cups nonfat milk or dairy-free milk
2 cloves garlic
Kosher salt and freshly ground black pepper
1 tablespoon cornstarch
1 1/2 cups corn kernels, thawed if frozen
1/4 cup Gruyere cheese, plus more for sprinkling, optional
2 tablespoons chopped fresh chives

Steps:

Bring 2 cups water to a boil in a medium saucepan. Add the millet, and simmer, covered, until the water is absorbed, about 20 minutes.
Preheat the oven to 400 degrees F. Grease an 8-inch square baking dish.
Stir together the milk, garlic, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a small saucepan, and bring to a simmer over medium heat. Mix the cornstarch with 1 tablespoon water, stir the cornstarch slurry into the milk mixture and bring to a slight boil to thicken slightly. Stir in the corn, Gruyere and chives.
Place the millet in the prepared baking dish. Pour the corn mixture over it, and sprinkle with Gruyere, if using. Bake until all the liquid is absorbed and the cheese is melted, about 25 minutes.

CHIVE 'N' GARLIC CORN

Chive 'n' Garlic Corn image

Our Test Kitchen created this fresh tasting corn side dish as a great way to dress up frozen corn.

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 package (16 ounces) frozen corn, thawed
1/2 cup finely chopped onion
2 tablespoons butter
1/4 cup minced chives
1/2 teaspoon minced garlic
1/8 teaspoon salt
Pepper to taste

Steps:

In a large skillet, saute corn and onion in butter for 5-7 minutes or until tender. Stir in the chives, garlic, salt and pepper.

Nutrition Facts : Calories 159 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 136mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

CORN PUDDING WITH CHIVES

Corn Pudding with Chives image

Savory corn pudding is a traditional Thanksgiving dish in many parts of the country. This one, from Lewis Morris of Princeton, New Jersey, is slightly sweet and seasoned with fresh chives.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Vegetarian Recipes

Time 1h

Number Of Ingredients 8

Ingredients

3 packages (10 ounces each) frozen corn, thawed
3 cups milk
4 large eggs
1/3 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon ground nutmeg
Coarse salt
1/4 cup thinly sliced fresh chives

Steps:

Preheat oven to 350 degrees. In a blender, puree half the corn with 2 cups milk until almost smooth. In a large bowl, whisk eggs with sugar, flour, nutmeg, and 2 teaspoons salt; whisk in pureed corn mixture, along with remaining corn and 1 cup milk.
Pour mixture into a 9-by-13-inch (or other shallow 4-quart) baking dish; sprinkle with chives. Bake until golden brown around edges and very loosely set, 40 to 45 minutes. Let cool 5 to 10 minutes before serving.

BUTTERED CORN WITH CHIVES

Buttered Corn with Chives image

Grilling vegetables in foil packets seals in moisture for tasty, tender sides hot off the barbecue -- and you won't have to wash a single dish.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 4

Ingredients

4 ears corn, shucked
1 tablespoon unsalted butter
Salt and pepper
Chopped fresh chives

Steps:

Place corn on a large piece of parchment-lined foil. Top with butter; season with salt and pepper. Fold into a tight packet and grill over medium-high until corn is tender, 8 to 10 minutes. Sprinkle with chives.

CORN WITH GARLIC AND CHIVES

Corn With Garlic and Chives image

This is a quick and simple way to liven up plain corn. You could use green onions instead of chives but reduce the amount, and adjust the amount of garlic to your taste. Use fresh corn cut off the cobs, or frozen.

Provided by Cookin-jo

Categories Corn

Time 11m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 5

Ingredients

4 cups corn
2 teaspoons olive oil
2 small garlic cloves, very finely chopped
1/4 cup chives, finely chopped
salt and pepper, to taste

Steps:

Heat olive oil in a large saute pan over medium low heat.
Add garlic and stir about 30 seconds, until fragrant.
Add corn and cook 5 minutes, stirring occasionally.
Remove from heat, add chives and salt and pepper to taste.

Nutrition Facts : Calories 200.2, Fat 4.4, SaturatedFat 0.6, Sodium 28.3, Carbohydrate 41.8, Fiber 4.7, Sugar 5.3, Protein 5.6

BAKED CORN WITH CHIVES SAUCE

Baked Corn With Chives Sauce image

Make and share this Baked Corn With Chives Sauce recipe from Food.com.

Provided by Lorac

Categories Corn

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

2 (12 ounce) cans corn, drained
1 (4 ounce) container whipped cream cheese with chives
1/4 teaspoon salt
fresh ground black pepper

Steps:

Preheat oven to 325°F.
Combine all ingredients in a 1 quart casserole.
Cover and bake 45 minutes.

Nutrition Facts : Calories 183.7, Fat 2.2, SaturatedFat 0.3, Sodium 174.3, Carbohydrate 42.7, Fiber 4.8, Sugar 5.4, Protein 5.7

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