CREAMED CORN
Make this easy classic creamed corn from scratch, and never buy canned again! Creamed corn is a simple and tasty Southern side dish, perfect to serve at the Holidays or your next summer BBQ!
Provided by Diana
Categories Side Dish
Time 15m
Number Of Ingredients 9
Steps:
- In a saucepan or pot, melt the butter and saute the onion until it's soft and translucent.
- Add the corn kernels, if they're frozen then cook them for a few minutes until they're warmed through.
- Add flour, and cook for 1 minute then add the cream and milk.
- Bring the mixture to a gentle simmer, and allow the sauce to thicken.
- Season with salt, pepper, and add fresh or dried thyme. Cook for a couple of minutes then remove from heat.
- Using an immersion blender, blend half of the creamed corn or all of it if you prefer a creamier consistency.
Nutrition Facts : Calories 166 kcal, Carbohydrate 18 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 30 mg, Sodium 339 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
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.
SOUTHERN CREAMED CORN
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
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.
CP'S CHEESY CREAMED CORN
Provided by Food Network
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Invert a small bowl in a very large bowl. Hold the corn so it's standing up on top of the inverted bowl with the thick base at the bottom. Carefully shave off all the kernels from the corn cobs with a knife. Add the corn to a medium saucepan, then take a tablespoon and scrape the cobs where the kernels once were. What you will get is a sweet/milky/starchy slurry that will help thicken your corn. Add the half-and-half and bring to a simmer over medium-high heat for 3 to 5 minutes. Once the mixture has thickened, add the pecorino and stir to combine, allowing it to melt and incorporate.
- Cut the prosciutto into narrow ribbons and add half of it to the creamed corn mixture along with the mascarpone and butter. Add the remaining prosciutto to a deep-fryer, or small saute pan with hot olive oil and fry until crispy, about 1 minute. Remove to a paper towel-lined plate before stirring into the creamed corn. Taste and adjust the seasoning with salt before serving.
CREAMED CORN
Traditional creamed corn gets its luscious richness not from cream or milk, but from the milky juice of the corn kernels and cob. Here, frozen corn steps in during the off-season and holiday months. It's simmered until tender, partially pureed and then thickened with a slurry of flour and water. You'll be surprised at the velvety soft texture and we'll be surprised if this isn't your new go-to creamed corn recipe.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Add the corn and 1 1/2 cups water to a large pot or Dutch oven and bring to a boil over high heat. Reduce to a simmer and cook over medium heat, stirring occasionally, until the corn is tender, about 15 minutes.
- Add 2 cups of the corn and liquid to a blender or food processor and puree until smooth, about 2 minutes. Stir the pureed corn back into the pot and return to a simmer.
- Meanwhile, whisk together the flour and 2/3 cup water in a small bowl. Stir the slurry into the contents of the pot and season with 1 teaspoon salt. Cook, stirring frequently, until thickened, about 5 minutes. Remove from the heat and stir in the butter and another 1 teaspoon salt.
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
CREAMED CORN
This is a sweetly comforting dish, and it's remarkably simple to make. Fresh corn is best for this, but frozen corn would work as well. If using the latter, add a bit of water when cooking before you add the milk.
Provided by Amanda Hesser
Categories side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Scrape corn kernels from cobs, running knife edge along cobs to squeeze out juices. (If the corn is not very fresh, then blanch in boiling water for 2 to 3 minutes before scraping kernels from cobs.)
- Place a medium saucepan over medium heat. Drop in butter and melt until foamy. Add corn, garlic and juices. Season with salt and cook until kernels become tender. Pour in milk and simmer until milk is almost gone. Pour in cream and simmer for 5 minutes. Taste and adjust seasoning. Serve.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 15 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 514 milligrams, Sugar 12 grams, TransFat 0 grams
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