Sauteed Corn With Cheddar Recipes

SAUTEED CORN WITH CHEDDAR

Steps:

• In a small skillet, saute the corn, salt and pepper in butter until tender. Stir in cheese.

CORN AND CHEDDAR CHOWDER

Steps:

• In a large saucepan over medium high heat, melt the butter and stir in the onion, potato, bay leaf, cumin, and sage. Saute about 5 minutes, until the onion is tender. Mix in the flour, coating the onion and potato. Pour in the chicken stock and milk. Bring to a boil, whisking constantly until smooth. Reduce heat, and simmer 30 minutes, stirring frequently, until the potato is tender.
• Mix the corn, parsley, chives, and wine into the saucepan, and cook about 5 minutes, until heated through. Remove the bay leaf, and stir in the Cheddar cheese until melted and blended. Season with salt and pepper.

CHEDDAR CREAMED CORN

Steps:

• In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 3 to 3-1/2 hours or until cheese is melted and corn is tender. Stir just before serving.

CHEESY CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl combine whole corn, cream-style corn, sour cream, egg, dry corn bread mix, onion and 3/4 cup of Cheddar cheese. Mix well and pour into prepared dish.
• Bake in preheated oven for 25 minutes.
• Remove from oven and sprinkle with remaining cheese. Bake for another 20 minutes.

SAUTEED FRESH CORN

Steps:

• Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husk. You should have about 7 cups of kernels.
• Melt the butter in a large, heavy saute pan. Add the corn, salt, and pepper and saute uncovered on medium-low heat for 8 to 10 minutes, stirring occasionally, until all the starchiness in the corn is gone. Taste, for salt and pepper, and serve.

SOUR CREAM CHEDDAR CORN CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease an 11 x 7-inch baking dish.
• In a medium saute pan, heat 2 Tbsp of butter over medium heat.
• Add onion, peppers and minced garlic (if using); cook until softened, stirring occasionally, remove from heat, cool slightly.
• In a bowl, combine the eggs, 1/4 cup melted butter, sour cream, salt, pepper, cayenne and garlic powder (if using); mix well to combine.
• Mix in the onion/pepper mixture; stir to combine.
• Mix in the creamed corn and cornmeal and stir in 1/2 cup grated cheese (can use more cheese if desired); mix to combine.
• Transfer to prepared baking dish.
• Sprinkle with 1 cup grated cheese (or more if desired).
• Bake for 30-35 minutes, or until puffed and golden.

CORN AND CHEDDAR CHOWDER

Steps:

• Cook bacon in a 3-quart heavy saucepan over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towels to drain.
• Add onion and butter to fat in pan and cook, stirring, until onion is softened. Add cumin and cook, stirring, 1 minute. Add flour and cook, stirring, 1 minute. Whisk in broth and bring to a boil, whisking occasionally. Add potato and simmer, covered, stirring occasionally, until just tender, 8 minutes. Stir in cream and corn and return to a simmer. Add Cheddar, stirring just until cheese is melted (do not let boil), and season generously with pepper.
• Serve topped with bacon.

CHEDDAR CHEESE CORN CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• Saute onion and green pepper in butter.
• Add eggs, creamed corn can, corn and liquid, Jiffy mix, salt, sour cream and cheddar cheese.
• Pour into a 9x13 inch baking pan and bake for 45 minutes or until top is golden brown.