Sweet Corn Emulsion Recipes

SWEET 'N CREAMY CORN

Steps:

• Combine all ingredients in 4-quart slow cooker.
• Cook, stirring once or twice, on High 2-2 1/2 hours, or on Low 4-5 hours or until flavors are well blended. Sprinkle with chopped parsley, if desired.

CREAMED CORN

Steps:

• In a saucepan or pot, melt the butter and saute the onion until it's soft and translucent.
• Add the corn kernels, if they're frozen then cook them for a few minutes until they're warmed through.
• Add flour, and cook for 1 minute then add the cream and milk.
• Bring the mixture to a gentle simmer, and allow the sauce to thicken.
• Season with salt, pepper, and add fresh or dried thyme. Cook for a couple of minutes then remove from heat.
• Using an immersion blender, blend half of the creamed corn or all of it if you prefer a creamier consistency.

SWEET CORN ICE CREAM

Steps:

• Make the custard: Whisk the corn, half-and-half, sour cream, sugar and vanilla in a medium saucepan and bring to a simmer over medium heat. Lightly beat the egg yolks in a medium bowl. Slowly whisk about 1/4 cup of the warm corn mixture into the beaten egg yolks, then pour into the saucepan and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the spoon, about 5 minutes.
• Transfer the hot custard to a blender and pulse until smooth (keep the filler cap slightly open to let steam escape). Strain the custard through a fine-mesh sieve into a large bowl; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
• Freeze the cold custard in an ice cream maker according to the manufacturer's directions. Transfer to an airtight container and freeze until firm, 2 to 3 hours.
• Scoop the ice cream into bowls. Top with caramel corn or a splash of bourbon, if desired.

SUNNY'S EASY BAKED SWEET CORN

Steps:

• Preheat the oven to 350 degrees F. Grease the bottom and sides of an 8-by-8-inch baking dish with the butter.
• In a large bowl, whisk together the sweet corn, cream-style corn, half-and-half, flour, maple syrup, chile flakes, garlic and scallions. Season with a nice pinch of salt and a few grinds of pepper. Taste and season more if needed. Whisk in the Cheddar, mozzarella and eggs. Pour into the prepared baking dish.
• Bake until set in the center and golden brown around the edges, 50 to 60 minutes. Allow to rest for 10 to 15 minutes before serving.

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.

FREEZER SWEET CORN

Steps:

• In a stockpot, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes, stirring occasionally. Transfer to large shallow containers to cool quickly, stirring occasionally. Freeze in airtight containers, allowing headspace for expansion.

SWEET CORN CAKE

Steps:

• In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
• Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
• In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
• Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

SWEET CORN EMULSION

Steps:

• Remove corn from cobbs.
• Place corn and onion into a heavy bottom pot and with oil and cook on medium heat for about 10 minutes.
• Add the garlic and cook for 5 more minutes.
• Add the heavy cream and bring to a simmer. Cook 10 more minutes.
• Add the chicken base and stir until dissolved.
• Strain through a chinois or cheesecloth.
• Add saffron, salt, pepper and cayenne.

CREAMY SWEET CORN

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil over medium heat; reduce heat. Simmer, uncovered, for 6-8 minutes or until heated through.