Ultimate Creamed Corn Recipes

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THE ULTIMATE SLOW-COOKER CREAMED CORN



The Ultimate Slow-Cooker Creamed Corn image

From this point forward, consider this ultimate slow-cooker creamed corn recipe the only one you'll ever need. Frozen corn, cream cheese, milk, butter, sugar, salt and pepper all get dumped right into your slow cooker for the easiest, one-and-done side dish you could ever imagine. Cook on high for 2 to 3 hours and stir right before serving for a creamy and luscious corn side that's downright epic!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h5m

Yield 10

Number Of Ingredients 7

3 bags (12 oz each) frozen whole kernel corn
4 packages (3 oz each) cream cheese, cut into cubes
1 cup milk
1/2 cup butter or margarine, melted
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Spread corn over bottom of 3- to 4-quart slow cooker. Top with cream cheese cubes. In small bowl, stir together remaining ingredients; pour over corn and cream cheese.
  • Cover; cook on High heat setting 2 to 3 hours.
  • Stir well before serving. Corn will hold on Low heat setting up to 2 hours; stir occasionally.

Nutrition Facts : Calories 310, Carbohydrate 22 g, Cholesterol 65 mg, Fat 4 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 6 g, TransFat 1/2 g

CREAM CORN LIKE NO OTHER



Cream Corn Like No Other image

This is NOTHING like canned creamed corn! My husband is not a fan of corn or creamed dishes, but he thinks this is great. Easy and quick to prepare and is an especially delicious side dish for chicken or pork. Everyone always asks for the recipe.

Provided by DIANA YOCKEY

Categories     Side Dish     Vegetables     Corn

Time 15m

Yield 8

Number Of Ingredients 9

2 (10 ounce) packages frozen corn kernels, thawed
1 cup heavy cream
1 teaspoon salt
2 tablespoons granulated sugar
¼ teaspoon freshly ground black pepper
2 tablespoons butter
1 cup whole milk
2 tablespoons all-purpose flour
¼ cup freshly grated Parmesan cheese

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.

Nutrition Facts : Calories 253.2 calories, Carbohydrate 24.8 g, Cholesterol 53.6 mg, Fat 16.5 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 9.8 g, Sodium 372.9 mg, Sugar 6.8 g

CREAMED CORN



Creamed Corn image

Take advantage of sweet summer corn with this classic American side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 35m

Number Of Ingredients 6

8 ears corn, husks and silk removed
1 tablespoon butter
1 small onion, finely chopped (1/2 cup)
1/2 cup heavy cream
1 teaspoon sugar
Coarse salt and ground pepper

Steps:

  • Remove kernels: Cut off tip of each cob; stand in a wide shallow bowl. With a sharp knife, slice downward to remove kernels.
  • Stand each cob over another wide shallow bowl. With the edge of a soup spoon, scrape downward to remove pulp.
  • In a medium saucepan, melt butter over medium heat. Add onion, and cook, stirring frequently, until softened, 2 to 3 minutes. Add corn kernels, pulp, and 3/4 cup water. Bring to a boil. Reduce to a simmer; cover, and cook, until corn is tender, 10 to 15 minutes.
  • Add cream and sugar; simmer, uncovered, until cream has thickened, 4 to 6 minutes. Season with salt and pepper. Serve.

SPECIAL CREAMED CORN



Special Creamed Corn image

This corn has earned a permanent place on our special-occasion menus. While my whole family loves it, my son would be especially disappointed if I forgot to include our corn dish. -Deb Hauptmann, Mohnton, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 9

1/3 cup butter
1/3 cup all-purpose flour
1 cup heavy whipping cream
1 cup whole milk
1/4 cup sugar
1 teaspoon salt
Dash white pepper
5 cups frozen corn, thawed
1/4 cup grated Parmesan cheese

Steps:

  • In a saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add cream, milk, sugar, salt and pepper. Bring to a boil; boil and stir for 2 minutes. Add corn; heat through., Transfer to an ungreased 1-1/2-qt. broiler-proof dish. Sprinkle with Parmesan cheese. broil 5 in. from the heat for 3-5 minutes or until lightly browned and bubbly.

Nutrition Facts : Calories 317 calories, Fat 21g fat (13g saturated fat), Cholesterol 59mg cholesterol, Sodium 425mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 2g fiber), Protein 6g protein.

CREAMED CORN



Creamed Corn image

This dish is old-fashioned but simple and memorable. The uncomplicated sweet delicacy of fresh, juicy corn is the secret.

Provided by Ruth Cousineau

Categories     Milk/Cream     Side     Quick & Easy     Corn     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

12 ears corn, shucked
2 cups water
2 tablespoons unsalted butter
1 cup heavy cream
2 teaspoons all-purpose flour
2 tablespoons chopped fresh chives

Steps:

  • Cut corn from cobs (reserve cobs) and put in a large saucepan with water, butter, 1 tsp salt, and 1/2 tsp pepper. Simmer over medium heat, uncovered, stirring occasionally, until tender, 5 to 7 minutes.
  • Meanwhile, scrape cobs in a small saucepan to extract "milk." Whisk in cream and flour. Boil over medium heat, whisking constantly, 1 minute. Carefully transfer cream mixture and 2 cups corn with some of cooking liquid to a blender and purée (use caution when blending hot liquids). Stir purée into corn and simmer 5 minutes. Stir in chives; season with salt and pepper.

THE ULTIMATE CREAMED CORN



The Ultimate Creamed Corn image

This recipe is from Betty Crocker's "More Slow Cooker" recipes book. This is a great corn dish! Excellent flavor!

Provided by SouthernBell2627

Categories     Corn

Time 2h5m

Yield 5 serving(s)

Number Of Ingredients 7

1 (1 lb) bag frozen whole kernel corn
2 (3 ounce) packages cream cheese, cut into cubes
1/2 cup milk
1/4 cup butter, melted
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Spread corn over bottom of 3 to 4 quart crock pot. Top with cream cheese cubes. mix in remaining ingredients; pour over corn and cream cheese.
  • Cover. Cook on high 2 to 3 hours.
  • I added a teaspoon of minced garlic and it gave it a zesty flavor!
  • I added some shredded cheese on top! Excellent!

Nutrition Facts : Calories 296.9, Fat 22.5, SaturatedFat 13.1, Cholesterol 65.3, Sodium 437.7, Carbohydrate 22.3, Fiber 2.2, Sugar 1.9, Protein 5.7

BETTER THAN GRANNIE'S CREAMED CORN



Better Than Grannie's Creamed Corn image

Provided by Alton Brown

Categories     side-dish

Time 20m

Yield 3 cups

Number Of Ingredients 10

1/2 onion, diced
1 tablespoon butter
2 pinches kosher salt
8 ears fresh corn
1 sprig fresh rosemary, bruised
1 tablespoon sugar
1/4 teaspoon turmeric
2 tablespoons yellow cornmeal
1 cup heavy cream
Fresh ground black pepper

Steps:

  • In a saucepan over medium heat, sweat the onion in butter and salt until translucent.
  • In a large mixing bowl, place a paper bowl in the middle of the bowl. Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.
  • Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened. Add the rosemary. Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, using a whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes. Remove the rosemary. Season with freshly ground black pepper.

CLASSIC CREAMED CORN



Classic Creamed Corn image

Martha's take on this classic American side dish is a winner. This easy creamed corn recipe uses fresh corn kernels which are simmered with butter and onions then finished with heavy cream.

Provided by Martha Stewart

Categories     Entertaining     Seasonal     Summer Entertaining     Summer Recipes

Number Of Ingredients 7

8 ears corn, husks and silk removed
4 tablespoons unsalted butter
1 onion, finely chopped (1 cup)
1 1/2 cups heavy cream
1 teaspoon sugar
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

  • Remove kernels: Stand a cob of corn on a kitchen-towel-lined baking sheet. With a sharp knife, slice downward to remove kernels. Repeat with remaining ears. With the edge of a soup spoon, scrape downward to remove pulp.
  • In a large skillet, melt butter over medium heat. Add onion and cook, stirring frequently, until softened, 2 to 3 minutes. Add corn kernels, pulp, and 1 cup water. Bring to a boil. Reduce to a simmer; cover, and cook, stirring occasionally until corn is very tender, 20 to 25 minutes.
  • Add cream and sugar; simmer, uncovered, until cream has thickened, 4 to 6 minutes. Season with salt and pepper. Serve.

CREAMED CORN



Creamed Corn image

This homemade creamed corn recipe is an excellent side dish for both Thanksgiving and Christmas.

Provided by Gina

Categories     Side Dish     Vegetables     Corn

Yield 8

Number Of Ingredients 8

½ cup butter
2 tablespoons all-purpose flour
2 (16 ounce) packages frozen corn kernels
1 pint half-and-half cream
1 pint heavy cream
1 teaspoon salt
1 ½ tablespoons white sugar
1 cup grated Romano cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large pot over medium heat, melt the butter and blend together with the flour.
  • Add the corn, half and half, whipping cream, salt and sugar. Stir and heat until mixture begins to thicken.
  • Stir in cheese and pour into a 2 quart casserole dish. Bake for 15 to 20 minutes.

Nutrition Facts : Calories 570.2 calories, Carbohydrate 32.4 g, Cholesterol 153.4 mg, Fat 46.5 g, Fiber 2.7 g, Protein 11.7 g, SaturatedFat 28.7 g, Sodium 605.6 mg, Sugar 6.4 g

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