Southern Style Creamed Corn Recipes

SOUTHERN STYLE CREAMED CORN

Steps:

• Carefully remove the corn from the cob. Turn the knife and with the dull side scrape any juices from the cob.
• In a large skillet, melt the butter. Add the corn, cream, sugar, salt and pepper.
• Simmer over medium-low for 15-20 minutes until the corn is tender.
• Increase the heat. Dissolve the flour in the water and add to the the corn whisking until combined.
• Cook for an additional 5 minutes until thickened. If you prefer a thicker cream base repeat. Likewise, to thin the sauce add additional cream.
• Serve immediately.

CREAMED CORN

Steps:

• Remove shucks, clean and silk the corn as needed.
• Stand ear of corn on end inside a large bowl.
• Cut halfway through the kernels of corn, slicing off with a sharp knife.
• Using the back of knife, scrape out the remaining corn from each ear of corn.
• Place butter in a skillet, over medium heat on your stove top.
• Add corn.
• Add sugar.
• Add Salt.
• Add Black Pepper, to taste.
• Stir and let cook until corn tastes done.
• Mix 2 Tablespoons flour with 2 Tablespoons of water.
• Pour flour-water mixture into corn.
• Let cook for several minutes, until mixture thickens.
• Serve warm and Enjoy!

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.

SOUTHWESTERN SALSA CREAMED CORN

Steps:

• Heat a skillet over medium-high heat. Add corn, salsa, and crema con sal. Cook until heated through, 3 to 4 minutes. Remove from heat.
• Sprinkle with cheese, cilantro, and black pepper. Serve immediately.

SOUTHERN STYLE CREAMED CORN

Steps:

• Cut off tips of kernels into a large bowl, scrape milk and remaining pulp from cob, using a small paring knife; set aside.
• Combine 1/4 cup 1% milk and cornstarch; set aside.
• Combine remaining 3/4 cup 1% milk and onion in a heavy saucepan; bring to a boil over medium heat, then simmer 5 minutes; remove and discard onion.
• Add corn. Cook over med heat, stirring frequently, 5 minutes.
• Gradually stir in cornstarch mixture, salt, and pepper until thickened and bubbly, about 3 minutes.

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.

SOUTHERN STYLE CREAMED CORN RECIPE - (4.6/5)

Steps:

• Run the corn through a food processor using the steel blade until it reaches the desired texture. Melt 2 tablespoons butter in a medium non-stick skillet; add corn, sugar, and water and bring to a simmer over medium heat, stirring frequently. Reduce heat by 1 mark and cook corn until tender and most of water has cooked out, stirring frequently. (Add a little more water and continue cooking if corn is not yet tender.) When corn is tender and liquid has almost all cooked out, whisk together the milk and flour in a measuring cup until smooth, then slowly stir it into the corn and continue to cook and stir until thickened but not completely dry. (Can be thinned with a little milk if needed). Remove from heat and stir in another tablespoon of butter (if desired) and season with salt and pepper to taste. (Don't overdo the salt, it should taste a bit sweet.) Transfer to a serving dish and garnish top with crumbled bacon, if desired, and serve hot.