Sweet Poached Corn Recipes

POACHED CORN

Steps:

• In a large saucepan, combine all ingredients. Cook over low heat for 10-12 minutes or until corn is tender, stirring frequently. Serve with a slotted spoon.

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.

BIRD'S EASY SWEET CORN

Steps:

• Melt butter in a saucepan over medium heat. Add remaining ingredients.
• Simmer uncovered and stir occasionally for about 10 minutes (if using frozen corn, heat covered for 10 minutes, then uncovered an additional 10 minutes).

SWEET POACHED CORN

Steps:

• In a medium-sized saucepan, combine all ingredients.
• Cook, uncovered, over medium heat for about 10 - 15 minutes or until corn is heated through, stirring frequently.
• Strain corn with a slotted spoon, as you serve.

ALMA'S SWEET CORN

Steps:

• Slice corn from the cob into a large skillet, leaving about a third of the kernel still on the cob. Using the back of the knife, scrape all of the juice and remaining kernels into the skillet. Stir in water, sugar, and salt and cook over medium high heat until sugar has dissolved, about 10 minutes. Allow to cool to room temperature before serving.

SWEET CORN POACHED IN SUMMER TOMATO SAUCE

Steps:

• I shucked the corn and removed all the "silk," rinsed the ears, and dropped four of them in the pot. I covered the saucepan so it quickly returned to a gentle boil, and cooked the ears for about 8 minutes, until the kernels were tender.
• Dripping with sauce, the corn looked beautiful and tasted great-and no one needed butter. In addition, the sauce in the pot gained extra sweetness.
• Try this whenever you make this summer tomato sauce. It's easy to cook a half-dozen ears of corn when the large batch of tomatoes is cooking for the first time. Or you can reheat a quart or more of finished sauce and poach a couple of ears in it at a time.

SWEET CORN WITH PEPPERS

Steps:

• Core and vein the peppers. Cut the flesh into very thin strips about 1 1/2 inches in length. There should be about 2 cups.
• Set aside. Scrape the kernels from the corn. There should be about one cup.
• Set aside.
• Heat the oil and butter in a skillet and add the scallions, peppers and corn. Sprinkle with cumin, salt, pepper and garlic. Cook, shaking the skillet and stirring, about 1 1/2 minutes.
• Spoon the mixture into a warm serving dish.

PAN-FRIED SWEET CORN

Steps:

• Heat butter in a skillet over medium-high heat. Cut kernels off corn cobs into the skillet with a knife. Scrape the cobs with the back of the knife to release corn "milk" and any remaining kernels into the pan. Add salt and pepper to taste. Fry until corn is hot and tender, about 10 minutes.

CREAMED SWEET CORN

Steps:

• Stir together flour, sugar, salt, ginger, and white pepper in a small bowl.
• Melt butter in a large saucepan over medium heat; add onion, and cook, stirring occasionally, until tender, 4 to 5 minutes (do not brown). Add corn; cook, stirring, until just tender, about 2 minutes. Sprinkle with flour mixture, tossing to coat; cook 1 minute. Add cream; cook, stirring, until corn is tender and mixture is thickened, about 3 minutes.

SWEET CORN PUDDING

Steps:

• Combine the corn, milk, vanilla bean and seeds (if using) and salt in a medium saucepan. Set over medium-high heat and bring to a simmer. Immediately reduce the heat to low, partly cover with a lid and gently simmer, stirring occasionally so the milk doesn't boil over, until the milk is fragrant with corn, about 30 minutes. Turn off the heat, remove the corn cobs and enjoy them later as a snack or with dinner, or store in an airtight container in the refrigerator for up to 3 days. You should have about 2 cups milk. If needed, add more milk.
• In a medium bowl, whisk together the sugar, cornstarch and egg yolks. Add about 1/4 cup of the hot corn milk and whisk vigorously until smooth. Add this cornstarch mixture to the large pot of corn milk and bring to a simmer over medium heat, whisking constantly until the pudding thickens, bubbles and coats the back of a spoon, 3 to 5 minutes.
• If using vanilla extract, stir it in now; if you used vanilla bean, remove it. If you have any lumps, pass the pudding mixture through a sieve set over a bowl, discarding any solids.
• Spoon the pudding into individual bowls or cups and enjoy warm, or you can place a sheet of parchment paper directly over the surface of the pudding (so a skin doesn't form), cover and chill in the refrigerator to enjoy cold. The covered pudding will keep in the refrigerator for up to 3 days.