OLD FASHIONED CREAMED CORN WITH PARMESAN CHEESE
Homemade Creamed Corn is a perfect corn side dish that adds a colorful and rich flavor to any of your main dish meals. Indulgent and delicious, you cannot go wrong with this mouthwatering and tasty corn dish with Parmesan Cheese. Going to be your next favorite way to enjoy this buttery, bright and family loving veggie.
Provided by Trisha Haas - Salty Side Dish
Categories Side Dishes
Time 15m
Number Of Ingredients 10
Steps:
- Add frozen corn, half and half, salt, granulated white sugar, pats of butter, and black pepper to a large cast iron skillet.
- In a mixing bowl, whisk together milk and flour and add to skillet corn mixture.
- On medium heat, cook corn until bubbling, stirring frequently.
- Reduce heat to medium-low and continue to heat/boil and stir frequently until mixture is thickened-. This process takes about 5 minutes. If corn hasn't thickened yet, turn down the heat even further and monitor another few minutes.
- Remove creamed corn from stove heat and add shredded Parmesan cheese and mix together until the heat from the dish melts the cheese.
- Serve creamed corn topped with fresh parsley or one of the other suggestions below.
Nutrition Facts : ServingSize 5 people, Calories 184 kcal, Carbohydrate 28 g, Protein 6 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 19 mg, Sodium 330 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 3 g
SO EASY OLD FASHIONED SKILLET CREAMED CORN
You will need about 6 ears of corn for this to make 2-1/2 cups, depending on the size of the corn cobs. I saute a small onion in the butter for about 3 minutes before adding in the corn kernels but that is only optional. This can also be made using frozen corn, and the recipe can be doubled.
Provided by Kittencalrecipezazz
Categories Corn
Time 17m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet over medium heat melt the butter.
- Stir in the corn kernels and the half and half cream; mix to combine.
- Sprinkle with cornstarch, sugar and salt; bring to a boil, stirring constantly.
- Reduce heat and simmer stirring occasionally for about 10-12 minutes.
- Season with black pepper to taste.
Nutrition Facts : Calories 487.3, Fat 32.2, SaturatedFat 19.3, Cholesterol 83.4, Sodium 1380.2, Carbohydrate 49.2, Fiber 5.2, Sugar 12.6, Protein 8.2
OLD FASHIONED CREAM CORN
From Gulliver's Restaurant across from John Wayne Airport. Also available on their web site gulliversrestaurant.com
Provided by Ted Mizerek
Categories Corn
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients except last two in a pot and bring to a boil.
- Blend butter with flour, add to the corn, mix well and remove from heat.
Nutrition Facts : Calories 365.2, Fat 19.9, SaturatedFat 12, Cholesterol 65.8, Sodium 911, Carbohydrate 46.2, Fiber 4.7, Sugar 12.2, Protein 7.5
GRANDMA MOORE'S CREAMED CORN
Steps:
- In a large skillet, (seasoned cast iron does well here) cook the bacon over medium-high heat until crisp. Turn off the heat and transfer the bacon to a paper towel lined plate. Reserve the drippings in the pan.
- On a cutting board, cut the stalk ends of the corn cobs to make a flat surface; stand them up and shave the corn from the cobs with a sharp chef's knife. Return the skillet to medium-low heat, and add the corn kernels. With the back of the knife, firmly scrape the cobs over a shallow plate to extract as much liquid (milk) as possible and add it to the skillet.
- Season corn lightly with salt and pepper and cook until broken down and creamy, about 30 to 45 minutes, stirring often; add water if the pan gets too dry.
- Serve warm or at room temperature.
OLD-FASHIONED CORN RELISH
This was the first "country" recipe I received after moving away from the city-a new neighbor shared it. It's wonderful made with garden-fresh ingredients and tasty served with your favorite meat. -Jean Peterson, Mulliken, Michigan
Provided by Taste of Home
Time 30m
Yield 6-1/2 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened. Store in the refrigerator.
Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 47mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
OLD-FASHIONED SCALLOPED CORN
Delicious country style creamed corn casserole, a family favorite! Originally submitted to ThanksgivingRecipe.com.
Provided by Cali
Categories Side Dish Casseroles Corn Casserole Recipes
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter one 8x11x2 inch casserole dish.
- In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs. Pour mixture in into the prepared dish.
- In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper. Sprinkle crumb topping over the casserole.
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 31.4 g, Cholesterol 61.6 mg, Fat 11.6 g, Fiber 2 g, Protein 4.5 g, SaturatedFat 6.4 g, Sodium 566.6 mg, Sugar 4.8 g
CREAMED CORN
This dish is old-fashioned but simple and memorable. The uncomplicated sweet delicacy of fresh, juicy corn is the secret.
Provided by Ruth Cousineau
Categories Milk/Cream Side Quick & Easy Corn Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Cut corn from cobs (reserve cobs) and put in a large saucepan with water, butter, 1 tsp salt, and 1/2 tsp pepper. Simmer over medium heat, uncovered, stirring occasionally, until tender, 5 to 7 minutes.
- Meanwhile, scrape cobs in a small saucepan to extract "milk." Whisk in cream and flour. Boil over medium heat, whisking constantly, 1 minute. Carefully transfer cream mixture and 2 cups corn with some of cooking liquid to a blender and purée (use caution when blending hot liquids). Stir purée into corn and simmer 5 minutes. Stir in chives; season with salt and pepper.
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