Feta Creamed Corn Recipes

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GREEK CORN WITH FETA



Greek Corn with Feta image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 ears of Greek corn

Number Of Ingredients 0

Steps:

  • Grill the corn: Remove the husks and brush the corn with vegetable oil; season with salt and pepper. Grill over medium-high heat, turning, until lightly charred, 8 to 10 minutes.
  • Make the topping: Mix 1/2 cup plain Greek yogurt with 1/4 cup mayonnaise, the juice of 1 lemon, 1 grated garlic clove, 1/4 teaspoon dried oregano and a pinch each of salt and pepper. Spread the mixture on 4 grilled ears of corn; sprinkle with crumbled feta, Aleppo pepper and dried mint.

GRILLED CORN WITH FETA CHEESE



Grilled Corn with Feta Cheese image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

4 ears sweet corn, husked and silks removed
2 tablespoons olive oil
Seasoning salt, recipe from Grilled Sweet and Tangy Pork chops
1/4 cup mayonnaise
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 lime, juiced, plus 1 lime, quartered, for garnish
Kosher salt and freshly ground black pepper
1 cup crumbled feta

Steps:

  • Preheat the grill to medium-high heat.
  • Rub the corn with olive oil and season with seasoning salt, to taste. Grill the corn until it's charred, on all sides, rotating for about 10 minutes.
  • Meanwhile, mix the mayonnaise, chili powder, cayenne, lime juice and salt and pepper, to taste, together in a small bowl. Remove the corn from the grill and brush the hot corn with the mayonnaise mixture. Arrange on a platter and sprinkle with the feta cheese. Serve with lime wedges on the side.

CHEESY CREAMED CORN WITH CILANTRO



Cheesy Creamed Corn with Cilantro image

Provided by Paul Grimes

Categories     Milk/Cream     Cheese     Garlic     Side     Vegetarian     Kid-Friendly     Father's Day     Backyard BBQ     Corn     Summer     Cilantro     Butter     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 8

3 tablespoons unsalted butter
1 1/2 cups chopped scallions (about 6 large)
12 ears corn, kernels cut from cobs
2/3 cup heavy cream
2 teaspoons cornstarch
1 large garlic clove
6 ounces queso fresco or mild feta, crumbled (1 1/3 cups)
1 cup cilantro sprigs

Steps:

  • Heat butter in a deep 12-inch heavy skillet over medium-high heat until foam subsides, then cook scallions, stirring occasionally, until softened, about 5 minutes. Add corn and 1/2 teaspoon each of salt and pepper and cook, stirring occasionally, 5 minutes.
  • Stir together cream and cornstarch in a small bowl until thoroughly combined, then add to corn and simmer, stirring, until slightly thickened, about 3 minutes. Transfer 1 1/2 cups corn mixture to a blender with garlic and purée until smooth (use caution when blending hot liquids). Return to skillet and cook, stirring constantly, until just heated through.
  • Transfer corn to a large shallow serving bowl and sprinkle cheese and cilantro over top.

SHRIMP WITH CREAMED CORN AND FETA



Shrimp With Creamed Corn and Feta image

Fresh summer corn kernels, simmered with feta cheese and a little cream, make a buttery bed for shrimp sautéed in a tomato and bell pepper sauce. Think of it as a lighter, sweeter and wholly inauthentic take on shrimp and grits. If you crave this out of corn season, feel free to use frozen kernels instead.

Provided by Melissa Clark

Categories     seafood, main course

Time 40m

Yield 4 servings

Number Of Ingredients 17

1 1/2 pounds extra-large peeled shrimp (12 to 16 a pound)
3/4 teaspoon kosher salt, more to taste
3 garlic cloves, finely grated or minced
5 tablespoons unsalted butter
1/4 cup heavy cream
4 cups corn kernels (from 6 to 7 ears corn)
1/2 cup crumbled feta cheese, more for serving
Black pepper, to taste
2 tablespoons extra-virgin olive oil
2 small red onions, diced
1 large poblano chile or green bell pepper, diced
2 large ripe tomatoes, diced
2 teaspoons fresh lemon juice
Large dash of Worcestershire sauce
Dash of hot sauce, preferably Tabasco
Cilantro leaves, for serving
Basil leaves, for serving

Steps:

  • In a large bowl, toss shrimp with salt and garlic and let rest in the refrigerator until needed (up to 2 hours).
  • In a medium saucepan, melt 1 tablespoon butter with the cream over medium heat. Add corn, cover, reduce heat to medium-low, and cook, stirring once or twice, until the corn is very soft, 10 to 15 minutes. If all the moisture evaporates before the corn is soft, add a few teaspoons water to the pan.
  • Using an immersion blender or regular blender, blend corn mixture until you get a chunky purée. Mix in feta, black pepper and salt to taste. Cover and keep warm until needed.
  • In a large skillet, heat oil over medium-high heat. Add onion and pepper and sauté until pale golden and soft, 7 minutes. Add tomatoes, a large pinch of salt, and a tablespoon or two of water if the pan looks dry, and sauté until the tomatoes break down and turn saucelike, about 8 minutes.
  • Add shrimp, lemon juice and Worcestershire and hot sauces. Sauté until the shrimp are pink and cooked through, 2 to 4 minutes. Stir remaining butter into pan and add more salt, if needed.
  • Serve corn topped with shrimp and plenty of crumbled feta. Garnish with cilantro and basil.

FETA CREAMED CORN



Feta Creamed Corn image

Make and share this Feta Creamed Corn recipe from Food.com.

Provided by chia2160

Categories     Corn

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 red onion, chopped
1 clove garlic, chopped
3 ears corn, kernels removed (or 1 1/2 c frozen corn)
1 tablespoon olive oil
1 tablespoon fresh rosemary, chopped--ot to taste
1/2 cup chicken stock
1/3 cup heavy cream
1 cup feta cheese, crumbled (4 oz)
1 tablespoon butter
fresh ground pepper

Steps:

  • heat skillet on stovetop.
  • add olive oil, onions, garlic, cook until softened.
  • add corn and rosemary and stir.
  • add stock and simmer until corn is tender, 5 minutes.
  • add heavy cream, bring to a boil and cook until reduced by 1/3.
  • remove from heat.
  • stir in feta and butter until creamy.
  • season with fresh ground pepper, serve.

HEIRLOOM TOMATO, CORN, AND FETA SALAD



Heirloom Tomato, Corn, and Feta Salad image

Awesome heirloom tomato salad with a unique and decorative flavor and touch to the dinner.

Provided by wolfnet

Time 40m

Yield 4

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon minced garlic
½ teaspoon white sugar
½ teaspoon kosher salt
ground black pepper to taste
2 ears fresh corn, shucked
4 large heirloom tomatoes
1 cup crumbled feta cheese
1 cup thinly sliced red onion
¼ cup fresh basil leaves
3 tablespoons minced fresh chives

Steps:

  • Whisk oil, vinegar, garlic, sugar, salt, and pepper for vinaigrette together in a small bowl; set aside.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add corn, cover, and steam until just slightly tender, 2 to 3 minutes.
  • While the corn is steaming, core each tomato and cut crosswise into 4 thick slices.
  • Carefully remove corn from the pot and remove kernels by running a knife down the sides of the ears.
  • Place one tomato slice on each of 4 plates. Drizzle with vinaigrette (using up about 1/3). Top with a little feta cheese and onion, then sprinkle with corn kernels, basil, and chives. Continue layering the ingredients, ending with a tomato slice, herbs, and cheese to garnish.
  • Let marinate at room temperature for 15 minutes before serving.

Nutrition Facts : Calories 282.8 calories, Carbohydrate 22.2 g, Cholesterol 33.4 mg, Fat 19.1 g, Fiber 4.1 g, Protein 9 g, SaturatedFat 7.2 g, Sodium 676.6 mg, Sugar 9.7 g

CREAMED SPINACH WITH FETA CHEESE



Creamed Spinach With Feta Cheese image

You would never guess that this rich and creamy spinach is a lower-fat version. The secret is low-fat feta cheese and fat-free cream cheese and half-and-half. The white sauce is made without butter or oil. I served this for Thanksgiving and everyone loved it!

Provided by MaryAlyce

Categories     Spinach

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 14

1/4 cup white whole wheat flour
1/3 cup half & half light cream
3/4 cup 1% low-fat milk
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon white pepper
4 ounces fat free cream cheese, softened
8 ounces reduced-fat feta cheese, crumbled
2 tablespoons extra virgin olive oil
1/4 cup onion, chopped
1 tablespoon garlic, chopped
3 (10 ounce) boxes frozen chopped spinach, thawed
2 tablespoons water
2 tablespoons parmesan cheese, grated

Steps:

  • 1)In a sauce pan, whisk half and half, milk, flour, salt, pepper, and nutmeg until smooth.
  • 2)Stirring constantly, heat over medium heat until it simmers, then reduce heat.
  • 3)Add cream cheese and continue stirring (whisking) until thick and smooth, about 4 to 5 minutes.
  • 4)Remove from heat and stir in feta cheese. Set aside.
  • 5)Heat oil over medium high heat in a large pan and sauté onions for 5 minutes then add garlic and continue cooking for 1 minute.
  • 6)Add spinach and water to pan, bring to a simmer, then reduce heat and cover pan.
  • 7)Cook, stirring occasionally, for 8 to 10 minutes.
  • 8)Drain well.
  • 9)Stir prepared sauce into pan, stir until completely blended.
  • 10)Pour into greased casserole dish, top with parmesan cheese, and bake at 375 degrees for 4 to 6 minutes.

Nutrition Facts : Calories 121.4, Fat 6.2, SaturatedFat 2, Cholesterol 7.1, Sodium 262.7, Carbohydrate 10.7, Fiber 3.9, Sugar 2.5, Protein 8.4

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