CREAMED GRILLED CORN
Time 50m
Number Of Ingredients 5
Steps:
- If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes.
- Grill corn on lightly oiled grill rack, uncovered, turning, until kernels on all sides are tender and browned in patches, 10 to 15 minutes total.
- Cut corn off cobs (discard cobs) and purée 1/2 cup kernels with milk in a blender until smooth. Pour purée into a 2-quart heavy saucepan and stir in basil, salt, pepper, and remaining corn kernels. Cook over low heat, covered, stirring occasionally, until heated through, about 5 minutes.
GRILLED CREAM CORN WITH PARMESAN
Provided by Giada De Laurentiis
Time 33m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- Grill the corn until tender, turning every 5 to 6 minutes, about 15 minutes. When cool enough to handle, remove the kernels.
- In a medium skillet, heat the butter over medium-high heat. Add the corn and season with salt and pepper. Cook until softened, about 3 minutes. Stir in the flour and cook for 1 minute. Reduce the heat to medium and add the cream. Simmer until the mixture thickens, 2 to 3 minutes. Place half of the mixture in a food processor. Blend until smooth. Pour the pureed mixture back into the skillet and add the milk, cheese, and parsley. Cook over low heat until warmed through. Season with salt and pepper, to taste, and serve.
CREAMED CORN WITH LIME
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the corn stock: Put the corn cobs, garlic, bay leaf, onion, coriander, salt and 2 quarts water in a large pot and bring to a boil. Reduce the heat to a simmer and cook to reduce the liquid to 2 cups, about 45 minutes. Strain and reserve, keeping the stock warm.
- For the creamed corn with lime: Heat a large saucepan over medium heat and drizzle with olive oil. Add the bacon and cook, stirring as needed, until crisp and the fat is rendered, about 10 minutes. Add the onions, garlic and a pinch of salt and cook until the onions have softened, another few minutes. Add the reserved corn kernels, lime zest and corn stock, bring to a simmer and cook until the mixture thickens and reduces, 12 to 15 minutes. Remove the pan from the heat and stir in the butter, sour cream and cilantro. Taste and season with salt and pepper.
GRILLED CREAMED CORN
This comes from Everyday with Rachael Ray. Great mag! You can sweeten with honey and spoon over biscuits or pancakes. Mix with salsa for a creamy dip. Use as a filling in enchiladas or burritos. Stir inot mashed potatoes along with some cheddar. sorve as a topping for chili or baked potatoes. Thin with milk, then heat with frozen veggies for a corn chowder.
Provided by Cook Tara K.
Categories Corn
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat grill to medium high. Arragne corn on grate and grill, turning occasionally, until golden brown and softened (8-10 min).
- Once cool enough to handle, remove the corn kernels from the cobs and discard the cobs. You should have about 5 cups kernels. Lower the grill temp to medium.
- Heat a large cast-iron skillet over the grate.
- Add the butter to melt, then whisk in the flour until combined and foaming (2 min).
- Gradually whisk in the milk and cream cheese and cook, whisking constantly, until smooth and thick, 2-3 minute.
- Stir in the corn kernels, season with salt, black pepper and the cayenne.
- Cook until heated through, about 1 min.
Nutrition Facts : Calories 271.2, Fat 10.3, SaturatedFat 5.5, Cholesterol 25.3, Sodium 100.4, Carbohydrate 44, Fiber 4.5, Sugar 5, Protein 7.8
GRILLED CORN WITH SOUR CREAM AND COTIJA CHEESE
Tender grilled corn on the cob is a must at any backyard barbecue. The creamy, spicy topping brings it over the top.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Wrap each ear of corn with a 2-inch band of foil to keep husks in place. Soak corn in a large bowl of cold water, 10 minutes. Remove from water, shaking off excess. Grill corn directly over heat source, turning often, until husks are charred and kernels are tender, 8 to 10 minutes.
- Transfer corn to a platter. Peel back husks and spread sour cream over cobs with a butter knife. Sprinkle evenly with cheese and paprika. Season to taste with salt and pepper and serve immediately.
Nutrition Facts : Calories 133 g, Fat 5 g, Fiber 2 g, Protein 4 g
CREAM CORN LIKE NO OTHER
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
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
GRILLED SCALLOPS WITH CREAMED CORN
If you're going to go the distance gathering all the spices for this multipurpose dry rub recipe (and you should), go ahead and triple the batch.
Categories Bon Appétit Dinner Corn Summer Scallop Shellfish Seafood Grill Grill/Barbecue Leek Chile Pepper Skewer
Yield 4 servings
Number Of Ingredients 23
Steps:
- Prepare a grill for medium-high heat. Coarsely grind pasilla chiles in spice mill. Mix ground chiles with thyme, oregano, coriander, fennel, chipotle chile powder, black pepper, paprika, garlic powder, and onion powder in a small bowl to combine. Scatter lime zest over scallops, then cover them all over with 2 Tbsp. dry rub (reserve extra rub for another use). Chill scallops while you make the creamed corn.
- Heat olive oil in a medium saucepan over medium-low. Cook green garlic, shallot, and garlic, stirring occasionally, until very tender but without taking on any color, 6-8 minutes. Increase heat to medium and add grated corn; cook, stirring often, until liquid evaporates, about 5 minutes. Stir in 2 Tbsp. water and cook, stirring, until absorbed. Continue to cook, stirring and adding water 2 Tbsp. at a time and letting it absorb completely before adding more, until corn is creamy with a risotto-like consistency, 12-18 minutes. Stir in butter; season creamed corn with salt.
- Thread scallops onto skewers, dividing evenly, season with salt, and drizzle with a little vegetable oil. Grill until deeply browned and just cooked through, about 3 minutes per side, depending on size. Transfer skewers to a platter and squeeze some lime juice over scallops.
- To serve, divide creamed corn among plates and top with skewers. Serve with more lime wedges for squeezing over.
- Do Ahead:
- Dry rub can be made 1 month ahead. Store airtight at room temperature.
GRILLED CORN ON THE COB
This is an easy method for grilling corn on the cob. The corn will be very tasty and tender.
Provided by SUETEITSMA
Categories Side Dish Vegetables Corn
Time 40m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat an outdoor grill for high heat and lightly oil grate.
- Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.
- Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.
Nutrition Facts : Calories 179.2 calories, Carbohydrate 17.1 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 2.4 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 95.3 mg, Sugar 2.9 g
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- Preheat a grill to medium-high. Arrange the corn on the grate and grill, turning occasionally, until the kernels are golden brown and softened, 8 to 10 minutes. Remove corn from the grill. Once cool enough to handle, remove the corn kernels from the cobs; discard the cobs. You should have about 5 cups of kernels.
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- Preheat a grill to medium-high. Arrange the corn on the grate and grill, turning occasionally, until the kernels are golden-brown and softened, 8 to 10 minutes.
- Once cool enough to handle, remove the corn kernels from the cobs; discard the cobs. (You should have about 5 cups kernels.) Lower the grill temperature to medium.
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