Creamed Corn With Asparagus Recipes

SUMMER CORN SALAD WITH ASPARAGUS

Steps:

• Preheat an outdoor grill for medium-low heat and lightly oil grate.
• Place the ears of corn on the grill and cook until the kernels are tender, about ten minutes turning frequently. Remove the ears from the grill and cool. Cut the kernels off of the cob.
• Fill a large saucepan with lightly salted water and bring to a boil over high heat. Add asparagus and cook until just tender, about 1 minute. Drain in a colander and rinse immediately under cold, running water until well chilled. Set aside.
• Combine the corn, asparagus, roasted peppers, garlic, basil, olive oil, and balsamic vinegar in a large bowl; season with salt and pepper to taste. Serve at room temperature or chilled.

ASPARAGUS AND CORN FRITTERS

Steps:

• Saute 1/2 bunch asparagus (trimmed and thinly sliced) and 3/4 cup frozen fire-roasted corn in olive oil in a large nonstick skillet over medium-high heat until crisp-tender, 5 minutes. Transfer to a large bowl; let cool. Stir in 2 beaten eggs, 3/4 cup grated pepper jack, 1/4 cup flour and a big pinch of salt. Heat 2 tablespoons olive oil in the skillet over medium heat. Drop the batter (about 2 tablespoons per fritter) into the skillet, gently flatten and cook until golden, about 3 minutes per side.

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.

GARLICKY CREAMED CORN AND SPINACH

Steps:

• Heat a large skillet over medium heat and add the butter. When the butter is hot, stir in the corn and the starchy liquid scraped from the cobs. Cook for 5 minutes, then stir in the garlic and season with salt and pepper, to taste. Cook for 2 to 3 minutes more, then add the cream and nutmeg, stirring occasionally, until very creamy, about 15 minutes. Add the spinach and stir until wilted. Season with salt and pepper, if needed. Transfer to a serving bowl and serve.

ASPARAGUS WITH CREAM SAUCE

Steps:

• In a large skillet, bring water to a boil. Add asparagus; cover and boil for 3 minutes. meanwhile, in a small skillet, saute onion in butter until tender. Stir in the flour, garlic powder, lemon-pepper and salt until blended. Gradually stir in broth. Add the parsley, vinegar and dill., Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to low; whisk in sour cream. Drain asparagus; arrange on a serving platter. Top with cream sauce.

CREAMED ASPARAGUS ON TOAST

Steps:

• Place asparagus into a large pot or skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 8 to 10 minutes. Drain.
• Mix 3 tablespoons butter and flour together in the same pot over medium-low heat until flour is dissolved and mixture is smooth, 2 to 3 minutes. Add milk, asparagus, and salt to butter-flour mixture and simmer until thickened, 10 to 15 minutes.
• Spread about 1 teaspoon butter onto each piece of toast. Pour creamed asparagus over each piece of toast.

CREAMED CORN

Steps:

• Cook corn according to package directions; I use the microwave.
• Melt butter in saucepan, stir in flour and blend well.
• Add milk, about 1/2 cup at a time, and blend with whisk.
• Cook over medium heat until thickened.
• Stir in sugar, salt and pepper.
• Add cooked, drained corn.
• Hint: sometimes I use part milk, part cream.

CREAMED ASPARAGUS

Steps:

• Rinse asparagus under cool water to remove any grit. Snap off the bottom inch or so using your fingers; the stems will naturally break where the tough woody part ends and the tender stem begins. Remove the ends. Dry the spears by rolling them between two kitchen towels. Cut into 1-inch pieces.
• Melt butter in a large skillet over medium-high heat. Add asparagus, beef broth, and garlic powder. Cover and cook, stirring occasionally, until asparagus is crisp-tender, 5 to 7 minutes.
• Add sliced mushrooms and cook until tender, 3 to 5 minutes more. Reduce heat to low; add cream cheese, yogurt, nutmeg, and pepper. Cook, stirring occasionally, until cheese is melted and creamy, about 3 minutes.

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.

ASPARAGUS & CORN QUICHE

Steps:

• Preheat oven to 350°. In a large nonstick skillet, heat oil over medium heat. Add asparagus and onion; cook and stir 4-5 minutes or just until tender. Stir in salt and cayenne; remove from heat., In a bowl, whisk eggs, cream and cornstarch until blended. Using a large-hole grater, remove corn from cobs; add to egg mixture. Stir in cheese., Unroll pastry sheet into a 9-in. pie plate; flute edge. Add asparagus mixture; pour egg mixture over top., Bake on a lower oven rack 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Freeze option: Securely wrap and freeze cooled, baked quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat on a lower oven rack 35-40 minutes or until heated through and a thermometer inserted in center reads 165°.

CORN AND ASPARAGUS CASSEROLE

Steps:

• Cook diced onion in fry pan till softened.
• Remove onion from pan and add butter and flour stirring till well combined.
• Salt and Pepper to taste at this stage.
• Add half a cup of milk and half a cup of juice from the asparagus can.
• Cook until smooth and thickened.
• Combine cooked onion, creamed corn, asparagus pieces, and hard boiled eggs that have been cut into quarters.
• Heat through and then serve with creamy mashed potatoes.

CREAMED CORN WITH ASPARAGUS

Steps:

• Prepare an ice water bath for the asparagus and bring a pot of salted water to a boil.
• Blanch the asparagus in the boiling water until it turns bright green, about 2 minutes; transfer asparagus to the ice water bath, then drain.
• In a large skillet, melt the butter over medium heat; add onion and thyme and saute until onions are translucent, about 5 minutes, stirring.
• Add corn and cream and bring to a boil; remove from heat and discard the thyme sprigs (don't worry if some leaves fall off and if you have to use dried do not try to pick it out).
• Remove a third of the mixture and blend until smooth; return to skillet, add asparagus, and cook about 3 minutes to heat through.
• Season with salt and pepper and serve.

CORN AND ASPARAGUS CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Coat a baking dish with butter; spread creamed corn on top. Sift flour, sugar, salt, and pepper evenly over corn. Pour evaporated milk and eggs on top. Fold asparagus into egg mixture.
• Bake in the preheated oven until beginning to set, about 30 minutes.
• Sprinkle Cheddar cheese over asparagus mixture; bake until Cheddar cheese is melted, casserole is fully set, and edges are lightly browned, about 5 minutes more.

CREAMED CORN

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.

CREAMED CORN

Steps:

• Shuck the corn and remove the kernels. Reserve the ears. Place ears in 8-quart stockpot and cover with stock, cream, saffron and white wine and simmer for 45 minutes. Strain liquid.
• In an 8-quart saucepan over medium heat and add 4 tablespoons of olive oil. Add bacon and cook until crisp for about 4 minutes. Add onion, peppers and garlic and sweat for 4 minutes. Add corn kernels and continue to sweat for 4 to 6 minutes. Add saffron liquid and simmer for 1 hour or until corn is tender. Add seafood and cook for about 3 more minutes making sure not to overcook seafood.

CHICKEN, ASPARAGUS & CORN CHOWDER

Steps:

• In a large saucepan, heat oil over medium heat. Add asparagus and onion; cook and stir until tender, 3-4 minutes., Stir in flour, salt, garlic powder and pepper until blended; gradually stir in broth and half-and-half. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 3-5 minutes. Add chicken and corn; heat through.

ASPARAGUS AND CORN BAKE

Steps:

• Steam or microwave fresh asparagus until just tender; cut cooked or canned asparagus into 3 cm lengths.
• Trim crusts from bread, cut bread into 3-4cm squares.
• Place bread squares over base and sides of a 8 cup (2-litre) greased ovenproof dish.
• Sprinkle bread with half the cheese.
• Top with asparagus and shallots.
• Beat eggs in bowl; beat in corn, milk and mustard.
• Pour mixture over shallots; sprinkle with remaining cheese.
• Brush exposed bread edges with melted butter.
• Bake at 180c for about 50mins, or until just set in centre.
• Stand 5-10mins before cutting into squares.
• Serve warm, sprinkled with extra shallots.

CREAMED CORN WITH GARAM MASALA BUTTER

Steps:

• For garam masala:
• Toast cumin and coriander seeds, peppercorns, and cloves in a small skillet over medium heat, stirring constantly, until aromatic, about 2 minutes. Let cool. Transfer to spice mill. Crumble bay leaf and add to mill. Finely grind and transfer to a container. Stir in cardamom, cinnamon, and mace; cover.
• For creamed corn:
• Cut kernels from cobs into a large bowl (you should have about 8 cups). Scrape cobs with the back of a large knife to release juices into bowl. Combine half of kernels with juices (4 cups) and 1/2 cup water in a blender; purée until smooth.
• Melt 2 tablespoons butter in a large saucepan over low heat. Stir in onion, garlic, and 1 teaspoon salt. Cover and cook, stirring often and adding water by tablespoonfuls if dry, until onion is soft and translucent (do not brown), about 10 minutes. Add puréed corn and remaining corn kernels and cook, stirring constantly, until corn is tender, about 10 minutes. Stir in 2 tablespoons butter. Season with salt. Spoon into a large wide bowl.
• Heat remaining 4 tablespoons butter in a small saucepan over medium heat. Add 1 1/2 tablespoons garam masala and a pinch of salt. Whisk until fragrant, about 15 seconds. Drizzle over creamed corn.

ASPARAGUS & CORN SOUP (CHEAT'S VERSION)

Steps:

• Melt the butter in a large saucepan.
• Fry onions, garlic and bacon over a medium heat, until onions are soft and transparent and the bacon is cooked.
• Remove the pan from the heat and, stirring, pour in the can of condensed soup.
• With the pan still off the heat, add the water and milk, a little at a time, stirring or whisking constantly to combine.
• Return soup to heat, add the cream and the wine and stir to blend thoroughly.
• Stir in the can of asparagus pieces and the corn.
• Season with the stock powder, pepper, nutmeg and thyme.
• (If using a stock cube, dissolve it first in a little hot water.) Bring the soup to a boil, then reduce the heat and allow it to simmer very gently for 15 minutes.
• Taste before serving and add salt if required or a little more stock powder.
• Serve soup into bowls and sprinkle over the grated parmesan.

CREAMY ASPARAGUS CHOWDER

Steps:

• In a Dutch oven, saute onions and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in flour. Add the potato, milk, broth and herbs; cook over low heat, stirring occasionally, until the potato is tender and soup is thickened, about 20-30 minutes. , Add the asparagus, salt and pepper; heat through. To serve, sprinkle with almonds, cheese and the chopped tomato.

CARAMELIZED CORN AND ASPARAGUS PASTA WITH RICOTTA

Steps:

• Bring a large pot of salted water to a boil over high. Meanwhile, prepare the corn: Slice the corn kernels off the cobs, and add the cobs to the pot of water. (This lends a hint of sweetness.)
• Once the water comes to a boil, add the pasta and cook over medium-high, according to package instructions, until tender but toothsome, just shy of al dente.
• In a large, deep skillet, heat the oil over medium-high. Add the corn kernels and sugar, season with salt and pepper, and cook, stirring occasionally, until they begin to caramelize, about 6 minutes. Stir in the asparagus, scallions and 1 teaspoon turmeric, and cook, stirring frequently, until just softened and corn is caramelized, 2 to 3 minutes. Transfer to a bowl.
• Once the pasta is just short of al dente, reserve 1 1/2 cups pasta water, then drain the pasta, and discard the corn cobs.
• Add the butter, garlic and remaining turmeric to the large skillet and cook over medium until butter melts and starts to foam, about 3 minutes. Whisk in vermouth to deglaze, and cook 1 to 2 minutes, then whisk in 1 cup pasta water.
• Add the pasta, and toss with tongs over medium heat until thoroughly coated and al dente, 1 to 2 minutes, adding pasta water as needed. Remove from heat, stir in half the corn mixture and season to taste with salt and pepper.
• Divide pasta among plates. Dollop with ricotta and top with remaining corn mixture. Drizzle with olive oil. If using lemon, shower the pasta with lemon zest, then cut the lemon into quarters, for squeezing on top, and serve immediately.

CREAMED CORN WITH PARMESAN

Steps:

• Heat oil in a large saute pan over medium-high heat until it starts to shimmer (but not smoke), about 2 minutes. Add corn, and cook, stirring occasionally, until soft and slightly browned, 7 to 8 minutes. Season with salt and pepper.
• Add cream and stock, and cook, stirring constantly, until thickened slightly, 2 to 3 minutes.
• Remove pan from heat, and stir in Parmesan. Transfer to a serving dish, and sprinkle with more Parmesan if desired.

CREAMED CORN WITH BASIL

Steps:

• Working in a large bowl, cut kernels from cobs with a sharp knife and set aside. Scrape back of knife several times against cobs to extract remaining corn pulp, scraping into a large glass measure. (You should have at least 3/4 cup of corn pulp. If not, add 2 tablespoons crème fraîche.) Transfer pulp to a blender and purée with 2 tablespoons crème fraîche until smooth.
• Cook shallot in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Stir in kernels, then add corn purée, water, salt, and pepper and simmer, uncovered, stirring occasionally, until kernels are just tender, 3 to 4 minutes. Stir in basil to taste.

CREAMED HAM AND ASPARAGUS

Steps:

• In a saucepan, cook asparagus in a small amount of water until tender; drain and set aside. , In a large saucepan, melt butter. Stir in cornstarch, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Add parsley, ham, eggs, cheese and asparagus; cook and stir over low heat until ham is warmed and cheese is melted. Serve over toast points or biscuits.