Pacific Cream Corn Recipes

CREAM CORN LIKE NO OTHER

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.

PAN SEARED PACIFIC COD WITH CILANTRO VINAIGRETTE AND CREAMED CORN

Steps:

• For the vinaigrette: In a small bowl, combine cilantro, garlic, lemon zest and juice and season with salt and pepper. Slowly drizzle in the olive oil, whisking to incorporate all the ingredients. Taste for seasoning and adjust with salt and pepper, if necessary, and set aside.
• For the fish: Heat the olive oil in a medium nonstick skillet placed over medium-high heat. Sprinkle the cod with salt and pepper. Once the pan is hot, sear the cod for 3 to 4 minutes on the first side. Add the butter to the pan and allow it to melt. Once the butter has melted, flip the cod and finish cooking it on the other side, 3 to 4 minutes more, or until just cooked through.
• To plate: Place a spoonful of Creamed Corn onto a plate. Set a piece of fish over the corn and spoon over the cilantro vinaigrette.
• In a large saute pan, melt the butter over medium heat. Add the corn kernels and corn milk to the pan, as well as the garlic. Season the corn with salt and pepper and saute for 5 minutes. Add the cream, bring the mixture to a simmer and cook until it has reduced by half, 5 to 7 minutes. Once the cream has reduced, remove the pan from the heat. Carefully transfer half of the mixture to a food processor or blender and puree until smooth. Add the pureed portion back to the pan and place over heat to warm through. Season the creamed corn with salt and pepper.

CREAMED CORN

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.

SOUTHERN CREAMED CORN

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.

MARIAN'S CREAMED CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Melt butter in a large saucepan over medium low heat. Mix in sugar and stir until dissolved. Mix in corn and stir to coat. Stir in cream cheese and cook until melted and well blended.
• Transfer the mixture to the prepared baking dish. Top with bread crumbs and dot with butter.
• Bake in the preheated oven 20 to 30 minutes, until lightly browned.

BAKED CREAM CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl beat eggs with milk. Blend in the corn and butter. Stir in flour, sugar, black pepper, celery salt, onion powder and garlic powder. Transfer to a glass pie plate.
• Bake in preheated oven for 45 minutes to 1 hour, or until top is golden and bubbly.
• Allow to cool for 10 minutes before serving.

CURRIED CREAM CORN

Steps:

• In a saucepan, saute green pepper and onion in butter until tender. Stir in the remaining ingredients. Cook and stir until cheese is melted and corn is heated through.

CREAM-STYLE CORN

Steps:

• In a food processor, process half of the corn until creamy. Combine with remaining ingredients in a large baking pan. Cover and bake at 325° for 1 hour and 30 minutes or until heated through, stirring frequently.