Skillet Corn Scramble Recipes

CREAMY SKILLET CORN

Steps:

• Melt butter in a large skillet over medium heat. Add shallots and sugar, and saute for 2 to 3 minutes. Stir in corn and water, and cook until tender, about 5 minutes. Gradually stir in cream, and cook until cream is reduced and sauce thickens, about 8 minutes. Season with nutmeg, salt, and pepper.

SKILLET CORN CASSEROLE

Steps:

• Cut the corn from the cobs into a bowl, then use the blunt side of the knife to press and scrape the cob all the way down to get all the bits of kernel and creamy milk inside.
• Add butter to a very large skillet over medium-high heat and melt. Add the corn and toss. Add the cream and some salt and pepper to taste, then simmer for 20 minutes. Garnish with more fresh pepper.

SKILLET FRIED CORN

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown, but still soft. Stir in onion and green bell peppers, and cook until tender, about 10 minutes.
• Reduce heat to low. Stir corn into skillet, and cook until tender, about 15 minutes. Salt and pepper to taste. Do not drain grease from bacon - that is the secret to the flavor.

SKILLET CORN

Steps:

• Preheat oven to 425 degrees. When the oven is hot, pour the oil into a 9-inch cast-iron skillet and tilt the pan so that the oil coats the sides and bottom. Place the skillet in the oven for 30 minutes.
• Meanwhile, cut the kernels from the cobs and place in a large bowl. (Jean uses the Lee's corn scraper on the previous page,but a sharp knife will do.) Using the sharp edge of a wide, heavy knife,scrape the cobs thoroughly so that the pulp and juice run into the bowl. (You should have about 7 cups.) Add the salt, cream and flour, and mix well.
• Pour the sticky corn mixture into the scorching hot skillet, and press down with a spatula to flatten and compact it. Bake until the edges begin to brown and the top is browned in places, about 40 minutes.
• Remove from the oven and allow to sit for 5 to 10 minutes. Run a knife along the inside edge of the skillet to loosen the corn. Place a serving platter on top of the pan, carefully invert platter and pan,and lift off the pan.If the stars align,you will have a beautiful golden brown corn cake,but it might take a few tries before you perfect this (4 people tested this recipe; 1 got a flawless cake).If the mixture sticks to the pan,don't worry: just scrape it all into a bowl and mix lightly to disperse the crispy bits. It will still be delicious.

SKILLET CORN SCRAMBLE

Steps:

• In fry pan, cook bacon until crisp.
• Drain on paper towel, reserving 3 tablespoons drippings in fry pan.
• Combine remaining ingredients and crumbled bacon.
• Pour into fry pan.
• Cook over low heat until eggs are set, stirring occasionally.
• Sprinkle with cheese if using.

SKILLET CORN CAKES

Steps:

• Add 2 cups of the corn to a food processor and puree. Combine the pureed corn with the softened butter, sugar, and salt. Mix well.
• Stir in the masa harina, and flour, and mix until blended. Fold in the remaining corn kernels.
• In a large cast iron skillet, heat 1 tablespoon butter over medium-high heat. Drop 1/2 cup portions of the batter into the hot skillet forming patties. Cook until the cakes are golden brown on one side, and flip over. Continue cooking until the cakes are cooked through and golden brown on both sides.
• Serve the corn cakes as they are, or adorned with shredded cabbage, tomatillo guacamole, sour cream, and mango salsa.
• To make guacamole:
• Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined.
• To make salsa:
• Combine the mango, tomatoes, minced onion, cilantro, chile, lime zest, and lime juice in a small bowl. Allow the flavors to macerate. Serve as a garnish for the cumin seared scallop tacos.
• Corn Cake Variations:
• Bacon Corn Cakes: Add 1/2 cup cooked and crumbled bacon to the batter just before cooking.
• Green Chile Corn Cakes: Add 1/4 cup chopped green chiles to the batter just before cooking.
• Cumin-Spiced Corn Cakes: Add 2 teaspoons ground cumin to the batter just before cooking.

SOUTHWEST SKILLET CORN

Steps:

• In a large nonstick skillet, saute red pepper and jalapeno in butter until tender. Add cumin; cook for 30 seconds. Add corn and cilantro; saute 2 minutes longer or until heated through.

SKILLET SCRAMBLE

Steps:

• In a large skillet, saute the potatoes, green pepper, and onion in oil until tender.
• Stir in onion powder, garlic powder, and seasoned salt.
• In a bowl, combine the eggs, ham, water, salsa, salt, and pepper.
• Add to the potato mixture.
• Cook and stir until eggs are set.
• Sprinkle with cheese.
• Cook until cheese is melted.

SOUTHWEST TORTILLA SCRAMBLE

Steps:

• In a large bowl, whisk egg whites, eggs and pepper. Stir in tortillas, spinach and cheese., Heat a large skillet coated with cooking spray over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Top with salsa.