Tarragon Creamed Corn Recipes

CORN TORTELLI WITH TARRAGON BUTTER

Steps:

• For the Corn Tortelli:
• Begin by rolling out the pasta dough. Sprinkle a baking sheet with cornmeal and set aside. Cut a piece of the dough off the ball and shape into a rectangle about the size of a deck of cards. Cover the remaining dough with plastic wrap until you are ready to use it. Roll the rectangle of dough through the widest setting of the pasta machine a few times until it is smooth. Then roll it through the remaining settings to the thinnest setting. Sprinkle the sheet lightly with cornmeal, gently fold, place on the cornmeal-lined baking sheet and cover with plastic wrap. Continue rolling out the rest of the pasta.
• Next, in a medium bowl mix together the drained creamed corn, mascarpone cheese, goat cheese, tarragon, and pepper. Stir to combine and set aside. In a small bowl, beat the egg with 1 tablespoon of water and set aside.
• To form the tortelli, place a sheet of pasta on a dry work surface. Using a pastry brush dipped in the egg wash, brush the entire sheet of fresh pasta. Place rounded teaspoons (about 1 ounce) of the corn filling on the pasta sheet, about 2 inches apart. Carefully place another sheet of pasta over the mounds, smoothing out any air pockets and firmly sealing the pasta around the filling. Using a scalloped pasta cutter (or a sharp knife) cut the pasta into small squares. Transfer the Tortelli to the cornmeal-lined baking sheet. Continue forming the remaining tortelli.
• To make the Tarragon Butter: In a medium bowl, gently mix together all the ingredients.
• To serve, place the Tarragon Butter in a large serving bowl. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until they float, about 2 minutes. Drain pasta, using a large mesh strainer or slotted spoon, into the bowl with the Tarragon Butter. Toss to coat. Sprinkle with Parmesan and serve immediately.
• Place the flour in a food processor. In a small bowl, lightly beat the eggs. Add the salt and olive oil to the eggs and stir to combine. Add the egg mixture to the food processor. Pulse to combine the ingredients, scraping down the sides once or twice. Continue, with the machine running, until the liquid is evenly distributed, about 1 minute. The dough should stick together if pinched between your fingers. The dough will be cornmeal-yellow in color. Some of the dough will be sticking together, but it will not form a single ball.
• Turn the dough out onto a lightly floured surface. Press the dough into a ball and knead gently until the dough is smooth. Cover with plastic wrap and let rest for 30 minutes.
• Roll out the dough to your desired shape.

TARRAGON CREAMED CORN

Steps:

• Cut corn kernels from cobs and set aside. Using the back of a knife and working over a large dish, scrape each cob to extract as much milk as possible. Bring corn milk, cobs, tarragon sprigs, cream, and 4 cups water to a boil in a large saucepan. Remove from heat and let sit 10 minutes.
• Strain cream mixture into another large saucepan; discard solids. Bring to a boil, reduce heat, and simmer until reduced by half, 20-25 minutes. Add reserved corn kernels and simmer until soft, 5-10 minutes; season with salt and pepper.
• Transfer 1/3 of corn mixture to a blender; add Parmesan and purée until smooth. Stir purée back into corn mixture.
• Serve creamed corn sprinkled with chopped tarragon.

CREAMLESS CREAM CORN

Steps:

• Shuck half the corn and remove the kernels from the husks. Place the corn in a blender and discard the cobs and husks. Purée the corn with 1/3 cup water. Press the purée through a fine sieve and reserve.
• Shuck the remaining corn, cut the kernels from the cobs, and reserve. Melt 2 tablespoons of the butter in a large, high-sided skillet over medium heat. Add the onion, salt, and pepper and cook until the onion begins to soften, about 10 minutes. Add the reserved corn, salt, and 1/2 cup of water. Cook, stirring occasionally, until the corn is almost tender, about 7 minutes.
• Meanwhile, transfer the strained corn purée into a double boiler set over barely simmering water. Cook gently, stirring frequently, until the liquid thickens to the consistency of heavy cream, about 3 minutes. Season the purée with salt and pepper. Remove the corn and onion mixture from the heat and stir in the corn cream. Add the tarragon and adjust the seasoning if necessary with salt and pepper.

CRAB AND CORN PASTA WITH TARRAGON CREAM

Steps:

• Cook pasta in a large pot of boiling water until al dente, drain, set aside.
• Cook pancetta or bacon in a large saute pan over medium high heat until crisp. Remove bacon to drain on a paper towel, reserve the bacon drippings.
• Saute the minced shallots and garlic in 2 TB of bacon drippings over medium heat until soft, 2-3 minutes.
• Deglaze the saute pan with sherry, cook until nearly evaporated, about 2 minutes. Melt butter in pan. Add corn, cook until softened, about 3 minutes. Stir in cream and tarragon, bring to a simmer.
• Add pasta and bacon to pan, season to taste with salt and pepper. Turn off heat and gently fold in crab meat.
• NOTE: My husband tells me this is delicious, but I am highly allergic to crab, so I used shredded lobster tail meat in my portion instead. Oh my word, it was awesome. Either way a winning recipe.

CORN AGNOLOTTI WITH TARRAGON BUTTER

Steps:

• Sprinkle baking sheet with some cornmeal and set aside. Cut the ball of pasta dough into 8 equal pieces. Shape each piece into a rectangle about the size of a deck of cards. Corver the dought with plastic wrap while you are working. Roll a rectanle of dought through the widest setting of a pasta machine 3 times, until it is smooth. Continue rolling it through, decreasing in setting each time until you have reached the thinnest setting. Sprinkle the sheet light with cornmeal, gently fold it and set it on the cornmeal-lined baking sheet. Cover with plastic wrap. Continue rolling out the rest of teh pasta until all 8 pieces have been rolled out.
• In a medium bowl, mix together the drained cream corn, mascarpone cheese, goat cheese, taraagon and pepper. Stir to combine and set aside. In a small bowl, beat the egg with 1 Tbsp water.
• To form the agnolotti, place a sheet of pasta on a dry work surface. Using a pastry brush, brished the entire sheet of fresh pasta with egg wash. Place rounded teaspoons (abotu 1 oz) of corn filling on the pasta sheet, about 2 inches apart. Carefully places another sheet of pasta over the mounds, smoothing out any air pockets and firmly sealing the pasta around the filling. Using a scalloped pasta cutter (or a sharp knife), cut the pasta into small squares. Transfer the agnolotti to the cornmeal-lined baking sheet. Continue forming the remaining agnolotti.
• To serve, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until they float, about 2 minutes. While the pasta cooks, gently mix together all the tarragon butter ingredients in a medium serving bowl. Drain the pasta, using a large mess strainer or slotted spoon, and stranger them to the serving bowl with the tarragon butter. Toss to coat. Sprinkle with the Parmesan cheese and serve immediately.

TARRAGON CORN ON THE COB

Steps:

• Place each ear of corn with a tarragon sprig on a 14x12-in. piece of heavy-duty foil. Fold foil over corn and seal tightly. Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally., In a small bowl, combine the butter, soy sauce and minced tarragon. Open foil carefully to allow steam to escape; brush corn with butter mixture.

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.

MARIAN'S CREAMED CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Melt butter in a large saucepan over medium low heat. Mix in sugar and stir until dissolved. Mix in corn and stir to coat. Stir in cream cheese and cook until melted and well blended.
• Transfer the mixture to the prepared baking dish. Top with bread crumbs and dot with butter.
• Bake in the preheated oven 20 to 30 minutes, until lightly browned.