Beckys Cream Style Corn Recipes

CREAM-STYLE CORN

Steps:

• Shuck the corn and remove all the silks. Wash and drain the corn. Shave just the tips of the kernels using a very sharp knife or vegetable peeler; cut away from you, allowing the tips to fall into a large bowl. Using the back of the knife, scrape the creamy juice from the kernels into the same bowl.
• Melt the butter in a skillet over medium heat and add the corn. Cook, stirring often, until thickened, about 20 minutes. Season with salt.

CREAM CORN LIKE NO OTHER

Steps:

• In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

BROOKVILLE HOTEL CREAM-STYLE CORN

Steps:

• Combine corn, cream and salt in a large stockpot or Dutch oven. Stir together the sugar and cornstarch to prevent lumps, then stir them into the corn. Bring to a boil, then reduce heat to low, and simmer until thick, about 20 minutes. The longer it cooks, the thicker it will be.

BECKY'S CREAM STYLE CORN

Steps:

• Combine all ingredients in a heavy 2 quart pan.
• Let come to a boil.
• Turn heat down to medium or low and cook 25 minutes, stirring often because it is easy to burn or stick to bottom of the pan.

CREAM STYLE CORN

Steps:

• Sterilize 18 pint jars by boiling for 10 minutes or baking at 225 for 20 minutes.
• Simmer lids & bands in (not boiling) water.
• Husk corn.
• Remove silk.
• Wash ears.
• Blanch ears 4 minutes in boiling water.
• Cut corn from cob at about the center of kernel.
• Scrape remaining corn from cobs with a table knife.
• To each quart of corn and scrapings, add two cups of boiling water.
• Heat all to boiling.
• Let boil for 3 minutes.
• Add 1/2 teaspoon salt to each jar, if desired.
• Fill pint jar with hot corn mixture, leaving 1-inch head space.
• Adjust lids and process 85 minutes at 10 lb. pressure (0-1000 ft) or 15 lb pressure (above 1000 ft.).

CREAM-STYLE CORN

Steps:

• In a food processor, process half of the corn until creamy. Combine with remaining ingredients in a large baking pan. Cover and bake at 325° for 1 hour and 30 minutes or until heated through, stirring frequently.