Creamed Corn With Shallots Recipes

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CARAMELIZED CORN WITH SHALLOTS



Caramelized Corn with Shallots image

Of course, fresh corn is best, but frozen will do.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 6

1 tablespoon unsalted butter
4 ears of fresh corn, kernels shaved from the cob (about 3 cups)
4 large shallots, cut into 1/4-inch slices
Pinch of sugar
Kosher salt and freshly ground black pepper to taste
2 tablespoons fresh thyme, leaves

Steps:

  • In a large skillet over medium heat, melt the butter. Add the corn, shallots, sugar, and salt and pepper. Cook, stirring occasionally to prevent burning, until the corn is caramelized, about 5 minutes.
  • Stir in the thyme and cook 5 minutes more. Season with salt and pepper.

CREAMED CORN WITH SHALLOTS



Creamed Corn with Shallots image

Forget canned or frozen creamed corn. Once you try this version, made with fresh corn, shallots, butter, and cream, you'll never go back. Remove as much of the flavorful corn "milk" from the cob as possible for the best flavor.

Provided by Jessica Bard

Categories     Side dishes

Yield 4

Number Of Ingredients 7

5 ears fresh corn
1 Tbs. unsalted butter
1/4 cup minced shallots
1/2 cup heavy cream
Kosher salt
1/8 tsp. freshly grated nutmeg
Freshly ground black pepper

Steps:

  • Slice the kernels from the corn to yield 3 cups (don't cut too deeply; you want only the tender tips of the kernels). Put the kernels in a medium bowl and reserve the cobs. Working with one cob at a time, stand it on its end in the bowl and scrape the back of the knife down the sides to release the corn "milk."
  • Melt the butter in a 10-inch nonstick skillet over medium-high heat. Add the shallots and cook, stirring, until softened, 1 minute. Add the corn, cream, and 1/2 tsp. salt and simmer gently, stirring often, until the cream has thickened, about 4 minutes. Stir in the nutmeg, season to taste with salt and pepper, and serve immediately.

Nutrition Facts : ServingSize 4, Calories 240 kcal, Fat 130 kcal, SaturatedFat 9 g, TransFat 15 g, Carbohydrate 27 g, Fiber 3 g, Protein 4 g, Cholesterol 50 mg, Sodium 150 mg, UnsaturatedFat 5 g

CREAMY SKILLET CORN



Creamy Skillet Corn image

This is one of the most popular corn dishes during Thanksgiving and Christmas. It is not your traditional boring old corn. This recipe includes butter, cream and shallots. I always get rave reviews when I make this.

Provided by AGALL

Categories     Side Dish     Vegetables     Corn

Time 25m

Yield 4

Number Of Ingredients 8

3 tablespoons butter
¼ cup shallots, minced
1 pinch sugar
2 cups frozen corn kernels
2 tablespoons water
½ cup whipping cream
1 pinch ground nutmeg
salt to taste

Steps:

  • Melt butter in a large skillet over medium heat. Add shallots and sugar, and saute for 2 to 3 minutes. Stir in corn and water, and cook until tender, about 5 minutes. Gradually stir in cream, and cook until cream is reduced and sauce thickens, about 8 minutes. Season with nutmeg, salt, and pepper.

Nutrition Facts : Calories 277 calories, Carbohydrate 23.5 g, Cholesterol 63.7 mg, Fat 20.8 g, Fiber 2.4 g, Protein 3.7 g, SaturatedFat 12.6 g, Sodium 364.8 mg, Sugar 3.3 g

SOUTHERN CREAMED CORN



Southern Creamed Corn image

A Southern staple, this creamed corn recipe from Food Network will leave you feeling satisfied.

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 8

8 ears corn, husked
2 tablespoons sugar
1 tablespoons all-purpose flour
Salt and freshly ground black pepper
1 cup heavy cream
1/2 cup cold water
2 tablespoons bacon grease
1 tablespoons butter

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.

CREAMED CORN WITH SHALLOTS



Creamed Corn With Shallots image

This is a simple, yet tasty way to make creamed corn. For this recipe fresh corn is used and the milk from the cobs are scraped out. From "Fine Cooking" magazine.

Provided by threeovens

Categories     Corn

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

5 ears fresh corn
1 tablespoon unsalted butter
1/4 cup shallot, minced
1/2 cup heavy cream
kosher salt
1/8 teaspoon nutmeg, grated

Steps:

  • With a sharp knife, slice the kernels from the cob to yield about 3 cups; you don't need to cut too deeply since you only really want the tender tips of the kernels.
  • Place the kernels in a medium bowl; working with one cob at a time, stand the cob in the bowl and use the back of your knife to scrape the milk from the cob.
  • Melt the butter in a skillet over medium high heat and add the shallots, cooking, and stirring, until softened, about 1 minute; add the corn, cream, and about 1/2 teaspoon of salt.
  • Simmer gently, stirring frequently, until cream has thickened, about 5 minutes; season with nutmeg, salt, and pepper.

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.

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

SAUTéED CHICKEN BREASTS WITH FRESH CORN, SHALLOTS AND CREAM



Sautéed Chicken Breasts With Fresh Corn, Shallots and Cream image

When you've eaten your fill of corn on the cob, here's another delightful way to enjoy one of summer's best vegetables: Build it into a quick sauce with shallots, white wine, Dijon mustard and cream, to spoon over butter-sautéed chicken. It's a fresh yet luxurious weeknight meal you're going to make all season long.

Provided by Pierre Franey

Categories     dinner, quick, poultry, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

4 skinless, boneless chicken breasts
Salt to taste
Freshly ground pepper to taste
2 large ears of corn
2 tablespoons butter
1/4 cup finely chopped shallots
1/2 cup dry white wine
2 tablespoons Dijon mustard
2/3 cup heavy cream
1/4 cup coarsely chopped fresh chervil or parsley

Steps:

  • Sprinkle chicken breasts on both sides with salt and pepper.
  • Cut the kernels from the ears of corn. There should be about 1 cup. Set aside.
  • Heat butter in a skillet large enough to hold the breasts in one layer. Add the chicken, cook 3 minutes and turn. Cover and cook 5 minutes longer.
  • Transfer chicken pieces to a hot serving dish. To the skillet add shallots and cook briefly. Add wine and bring to the boil. Add the corn and stir in mustard.
  • Add cream and stir to blend. Bring to the boil and add the chervil or parsley. Pour and scrape the sauce over the chicken pieces and serve.

Nutrition Facts : @context http, Calories 602, UnsaturatedFat 17 grams, Carbohydrate 23 grams, Fat 37 grams, Fiber 3 grams, Protein 40 grams, SaturatedFat 18 grams, Sodium 813 milligrams, Sugar 5 grams, TransFat 0 grams

CREAMED CORN WITH BASIL



Creamed Corn with Basil image

Categories     Milk/Cream     Blender     Vegetable     Side     Vegetarian     Quick & Easy     Basil     Corn     Summer     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 8

8 large ears corn, husked
2 to 4 tablespoons crème fraîche or heavy cream
1 large shallot, finely chopped (1/4 cup)
2 tablespoons unsalted butter
1 cup water
1 teaspoon salt
1/4 teaspoon black pepper
2 to 3 tablespoons thinly sliced fresh 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 CORN



creamed corn image

Make and share this creamed corn recipe from Food.com.

Provided by gina2452

Categories     Corn

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 6

20 ears corn
water
1 tablespoon sugar
1/2 cup milk
cornstarch
1 tablespoon butter

Steps:

  • cut corn down the middle of the kernals then cut from cob.
  • cook in a little water until done add a little sugar,milk,salt, pepper,butter.
  • cook a min.
  • dissolve cornstarch in water and add bring to a boil for 1 minute.
  • can be frozen or canned.

Nutrition Facts : Calories 462.9, Fat 7.7, SaturatedFat 2.5, Cholesterol 7.9, Sodium 90.5, Carbohydrate 101.8, Fiber 11, Sugar 14.6, Protein 13.8

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