Creamed Corn Recipe Pioneer Woman

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CREAMED CORN



Creamed Corn image

Provided by Trisha Yearwood

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

6 ears corn
2 tablespoons unsalted butter
1 shallot, minced
1 teaspoon kosher salt, or more as needed
1/2 teaspoon freshly cracked black pepper, or more as needed
1/4 cup chive-onion cream cheese
1 tablespoon chopped fresh chives

Steps:

  • Cut the kernels off the corn and place in a bowl. Use the back of a knife or a butter knife to "milk" the cobs. (This means applying pressure to remove any of the juice left from the kernels being cut off.)
  • Melt the butter in a large nonstick skillet over medium heat. Add the shallot and cook until softened and translucent, 2 to 3 minutes. Pour in the corn and any liquid scraped from the cobs. Cook until the kernels are bright yellow, shiny and softened, 2 to 3 minutes. Sprinkle with the salt and pepper. Stir in the cream cheese until it is melted and combined into the corn, another 2 to 3 minutes. Taste for seasoning. Transfer the corn to a serving dish and sprinkle with the chives. Serve immediately.

BAKED CREAMED CORN WITH RED BELL PEPPERS AND JALAPENOS



Baked Creamed Corn With Red Bell Peppers and Jalapenos image

Provided by Ree Drummond : Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 6

8 ears corn, husked
2 red bell peppers, diced
2 jalapeno peppers, diced
1 cup heavy cream
Kosher salt and freshly ground pepper
1 stick salted butter, cut into pieces

Steps:

  • Preheat the oven to 350 degrees F. Slice the corn kernels from the ear in a large, deep bowl with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and the creamy milk.
  • Add the red bell peppers, jalapenos, heavy cream, 2 teaspoons salt, a generous amount of pepper and the butter and mix well. Pour into a 9-by-13-inch baking dish. Bake until hot and bubbly, 45 to 55 minutes.
  • Photograph by Con Poulos

SOUTHWESTERN CREAMED CORN



Southwestern Creamed Corn image

This creamed corn gets its Southwestern flavor from cilantro and a jalapeno chile.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 20m

Number Of Ingredients 7

2 packages (10 ounces each) frozen corn kernels
1 cup milk
1 cup corn
1 finely chopped jalapeno chile
2 tablespoons sugar
coarse salt and ground pepper
2 tablespoons chopped fresh cilantro

Steps:

  • In a medium saucepan, combine frozen corn kernels with milk. Cover; cook over medium-high heat, breaking up corn occasionally, until kernels separate, 5 to 7 minutes.
  • Transfer 1 cup corn and 1/2 cup liquid to a food processor. Blend until almost smooth; return to saucepan.
  • Add jalapeno chile (seeds and ribs removed for less heat, if desired) and sugar; season with coarse salt and ground pepper. Simmer over medium-low heat until corn is tender, 4 to 6 minutes. Stir in 2 tablespoons chopped fresh cilantro.

Nutrition Facts : Calories 191 g, Fat 3 g, Fiber 4 g, Protein 7 g

CREAM CORN LIKE NO OTHER



Cream Corn Like No Other image

This is NOTHING like canned creamed corn! My husband is not a fan of corn or creamed dishes, but he thinks this is great. Easy and quick to prepare and is an especially delicious side dish for chicken or pork. Everyone always asks for the recipe.

Provided by DIANA YOCKEY

Categories     Side Dish     Vegetables     Corn

Time 15m

Yield 8

Number Of Ingredients 9

2 (10 ounce) packages frozen corn kernels, thawed
1 cup heavy cream
1 teaspoon salt
2 tablespoons granulated sugar
¼ teaspoon freshly ground black pepper
2 tablespoons butter
1 cup whole milk
2 tablespoons all-purpose flour
¼ cup freshly grated Parmesan cheese

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.

Nutrition Facts : Calories 253.2 calories, Carbohydrate 24.8 g, Cholesterol 53.6 mg, Fat 16.5 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 9.8 g, Sodium 372.9 mg, Sugar 6.8 g

CORN CHOWDER (PIONEER WOMAN)



Corn Chowder (Pioneer Woman) image

I love this recipe because it has a little bit of kick to it. Recipe courtesy of Pioneer Woman and The Pioneer Woman Cooks--Food From My Frontier.

Provided by AmyZoe

Categories     Corn

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 10

5 ears corn, shucked
2 slices bacon, cut into 1/2 inch pieces
1 medium yellow onion, diced
2 -3 chipotle peppers (in adobo sauce, finely diced)
4 cups low sodium chicken broth
1 1/2 cups heavy whipping cream
4 ounces green chilies, diced
3 tablespoons cornmeal
salt
corn tortilla, for serving

Steps:

  • Slice the kernels off the corn cob.
  • Cut bacon into 1 inch pieces and cook in large pot over medium heat until the fat begins to render, about 2 minutes.
  • Add the diced onion to the pot and cook it until the onion is translucent and the bacon is cooked but still chewy, about 5 minutes.
  • Throw in the corn kernels and stir.
  • Mince chipotle peppers and stir them into the corn. Continue cooking for about 3 minutes.
  • Pour in the low sodium chicken broth followed by a splash of heavy cream.
  • Stir to combine.
  • Add the green chilies.
  • Let the soup simmer for 25 to 30 minutes.
  • Mix the cornmeal with 1/4 cup water and stir together.
  • Stir the mixture into the soup and simmer for another 10 minutes, or until thickened.
  • Taste and add salt if needed.
  • Serve in bowls with warm corn tortillas on the side.

PIONEER WOMAN CORNBREAD



Pioneer Woman Cornbread image

Make and share this Pioneer Woman Cornbread recipe from Food.com.

Provided by Sheila the Great

Categories     Quick Breads

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

1/4 cup shortening, plus
2 tablespoons shortening
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
1 cup buttermilk
1/2 cup milk
1 whole egg
1 tablespoon baking powder
1/2 teaspoon baking soda

Steps:

  • Preheat oven to 450 degrees. Heat shortening in an iron skillet, muffin pan, or other baking pan. Combine cornmeal, flour, and salt in a mixing bowl. In a separate bowl, combine buttermilk, milk, and egg. Add baking powder and baking soda. Stir. Add ¼ cup melted shortening, stirring constantly. Pour into hot pan, smoothing surface with spatula. Bake for 20 to 25 minutes or until golden brown on top.

CREAMED CORN



Creamed Corn image

This homemade creamed corn recipe is an excellent side dish for both Thanksgiving and Christmas.

Provided by Gina

Categories     Side Dish     Vegetables     Corn

Yield 8

Number Of Ingredients 8

½ cup butter
2 tablespoons all-purpose flour
2 (16 ounce) packages frozen corn kernels
1 pint half-and-half cream
1 pint heavy cream
1 teaspoon salt
1 ½ tablespoons white sugar
1 cup grated Romano cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large pot over medium heat, melt the butter and blend together with the flour.
  • Add the corn, half and half, whipping cream, salt and sugar. Stir and heat until mixture begins to thicken.
  • Stir in cheese and pour into a 2 quart casserole dish. Bake for 15 to 20 minutes.

Nutrition Facts : Calories 570.2 calories, Carbohydrate 32.4 g, Cholesterol 153.4 mg, Fat 46.5 g, Fiber 2.7 g, Protein 11.7 g, SaturatedFat 28.7 g, Sodium 605.6 mg, Sugar 6.4 g

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