Best Cream Corn Recipe Recipe Card Recipe For Deviled

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.

BEST CREAMED CORN

Steps:

• Add the first 5 ingredients to a saucepan; stir to combine.
• Bring to a boil; stir frequently.
• Lower heat; stir occasionally.
• In a small bowl, whisk together the margarine and flour until smooth; add to corn mixture.
• Continue to cook and stir constantly until thickened.

DEVILED CORN

Steps:

• Heat the corn in the butter, add mustard, salt and pepper.
• Add cheese.
• Serve Hot.
• Note: Time to prepare is if you are using fresh corn and must cut off cob and cook, if using canned corn preparation time will be much less.

THE BEST DEVILED EGGS

Steps:

• Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
• Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
• Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.

CREAMED CORN

Steps:

• Add the ears of corn to a large saucepan and bring 8 cups water to a boil (or enough to cover ears of corn). Add the sugar and salt and boil until tender, about 10 to 15 minutes. Remove corn to a utility platter and let cool.
• While the corn is boiling, add the cream to a saucepan and let reduce by 1/3 over low heat.
• While cream is reducing, cut kernels from the cobs and set aside until needed.
• Remove reduced cream from heat and whisk in butter and Parmesan, and season, to taste, with white pepper. (Add salt only if needed because the cheese will lend saltiness.) Fold in corn kernels and transfer to a family style serving dish.

THE BEST SLOW COOKER CREAM CORN

Steps:

• In a 6 quart slow cooker, combine the corn, cream cheese, butter, sugar, American cheese and milk. Cover and set to Low. Cook for about 3 hours, stirring every 30 minutes. Cheese and milk burn easily, so I would not recommend cutting the time and using the High setting.

CREAMY CRUNCHY SKILLET CORN

Steps:

• Melt butter in a large non stick skillet and stir in corn, sugar and cornmeal.
• Cover and cook over medium low heat for 20 minutes, stirring occasionally.
• Season to taste with salt and pepper and let stand for 10 minutes before serving.

CHEF JOHN'S CREAMY CORN CUSTARD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Butter six 6-ounce glass or ceramic ramekins. Set ramekins into a 2-inch deep baking dish.
• Place corn into a large saucepan and stir in cream, salt, and cayenne pepper. Bring to a simmer and remove from heat; stir in milk.
• Transfer corn mixture to a blender and pulse several times to get the mixture moving. Blend on high speed until smooth and creamy.
• Whisk egg yolks with eggs until smooth in a mixing bowl. Slowly whisk about 1/4 cup hot corn mixture into eggs until the corn mixture is incorporated. Repeat several times more until all the corn mixture is combined with eggs.
• Divide corn mixture equally into the 6 ramekins. Pour hot tap water into the baking dish to come about halfway up the sides of the ramekins.
• Bake in the preheated oven until custards are just set, 30 to 35 minutes. Let custards cool for about 10 minutes before serving in ramekins or unmolding onto serving plates. To unmold, insert a knife between the custard and the ramekin, go around the edge with knife to loosen, and turn over onto a plate to unmold.

BAKED CREAM CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl beat eggs with milk. Blend in the corn and butter. Stir in flour, sugar, black pepper, celery salt, onion powder and garlic powder. Transfer to a glass pie plate.
• Bake in preheated oven for 45 minutes to 1 hour, or until top is golden and bubbly.
• Allow to cool for 10 minutes before serving.

SPECIAL CREAMED CORN

Steps:

• In a saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add cream, milk, sugar, salt and pepper. Bring to a boil; boil and stir for 2 minutes. Add corn; heat through., Transfer to an ungreased 1-1/2-qt. broiler-proof dish. Sprinkle with Parmesan cheese. broil 5 in. from the heat for 3-5 minutes or until lightly browned and bubbly.

CREAMY BAKED CORN

Steps:

• In a small bowl, combine the corn, saltines, butter, salt and pepper. Transfer to a shallow 2-cup baking dish coated with cooking spray. , In a small bowl, whisk egg and milk; pour over corn mixture. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean.

DEVILED CORNED BEEF BUNS

Steps:

• In a medium bowl, combine the first eight ingredients. Divide and spoon onto bottom of rolls. Replace tops; wrap each tightly in foil. Bake at 325° for 20 minutes or until heated through.

INSTANT POT® CREAMED CORN

Steps:

• Heat a multi-functional pressure cooker (such as Instant Pot®) on the normal slow cooker function.
• Combine corn kernels, cream cheese, and milk in the Instant Pot®. Cook until cream cheese has melted, stirring often, 5 to 8 minutes. Stir in sugar, salt, and pepper and adjust seasoning to taste.

CREAM CHEESE CORN

Steps:

• Combine the corn, butter or margarine and the cream cheese in a medium sized saucepan. Cook over medium heat for about 20 minutes. Serve hot.

OLD FASHIONED CREAM CORN

Steps:

• Combine all ingredients except last two in a pot and bring to a boil.
• Blend butter with flour, add to the corn, mix well and remove from heat.