EASY CREAMED CORN
The creamiest, most amazing creamed corn you will ever have - and it's so easy to make, it's practically fool-proof!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray. Combine cream cheese, butter and garlic in a medium saucepan over medium high heat. Stir in milk until smooth, about 2 minutes. Stir in corn until well combined, about 2 minutes. Stir in thyme; season with salt and pepper, to taste. Spread corn mixture into the prepared baking dish; sprinkle with cheese. Place into oven and bake until bubbly, about 15-17 minutes. Serve immediately, garnished with parsley, if desired.
MARIAN'S CREAMED CORN
This is a treasured recipe from a dear family friend who has since passed. It's delicious served with savory holiday meals, and may be made as a side dish or a casserole. Everyone loves it! Omit toppings and baking steps to serve as a side dish, if desired.
Provided by DAS
Categories Side Dish Casseroles Corn Casserole Recipes
Time 50m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 275.8 calories, Carbohydrate 26.7 g, Cholesterol 48.5 mg, Fat 18.1 g, Fiber 2.2 g, Protein 5 g, SaturatedFat 11 g, Sodium 198.3 mg, Sugar 7.3 g
CREAMED CORN (LIKE I USED TO MAKE AT THE PUB)
Make and share this Creamed Corn (Like I Used to Make at the Pub) recipe from Food.com.
Provided by JustJanS
Categories Corn
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter.
- Add the flour and cook, stirring over medioum heat for a minute.
- Add the corn and cook stirring another minute or two.
- Add the cream and cook over a medium heat until thickened and almost at a gentle boil.
- Add the sugar, stock powder and pepper and cook over a low heat for 5 mintes more.
Nutrition Facts : Calories 292.1, Fat 22.5, SaturatedFat 13.5, Cholesterol 74, Sodium 49.2, Carbohydrate 22.3, Fiber 1.8, Sugar 6.8, Protein 4.1
CREAMED CORN
Steps:
- Cut the kernels off the corn and place in a bowl. Use the back of a knife or a butter knife to "milk" the cobs. (This means applying pressure to remove any of the juice left from the kernels being cut off.)
- Melt the butter in a large nonstick skillet over medium heat. Add the shallot and cook until softened and translucent, 2 to 3 minutes. Pour in the corn and any liquid scraped from the cobs. Cook until the kernels are bright yellow, shiny and softened, 2 to 3 minutes. Sprinkle with the salt and pepper. Stir in the cream cheese until it is melted and combined into the corn, another 2 to 3 minutes. Taste for seasoning. Transfer the corn to a serving dish and sprinkle with the chives. Serve immediately.
YUMMY CREAMED CORN
I found this recipe ages ago, apparently it's the same creamed corn they make at the Brookville Hotel. It's gorgeous, anyway.
Provided by Delete_
Categories Corn
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Put the corn in a pan, add the salt, sugar and half the cream and bring to a boil.
- Reduce to low or simmer, then thicken with cornstarch and the reserved cream.
- Heat to desired thickness, take off the heat and serve.
Nutrition Facts : Calories 421.1, Fat 18.7, SaturatedFat 10.6, Cholesterol 61.1, Sodium 607, Carbohydrate 64.7, Fiber 6.8, Sugar 3.2, Protein 9.5
CREAMED CORN WITH LIME
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the corn stock: Put the corn cobs, garlic, bay leaf, onion, coriander, salt and 2 quarts water in a large pot and bring to a boil. Reduce the heat to a simmer and cook to reduce the liquid to 2 cups, about 45 minutes. Strain and reserve, keeping the stock warm.
- For the creamed corn with lime: Heat a large saucepan over medium heat and drizzle with olive oil. Add the bacon and cook, stirring as needed, until crisp and the fat is rendered, about 10 minutes. Add the onions, garlic and a pinch of salt and cook until the onions have softened, another few minutes. Add the reserved corn kernels, lime zest and corn stock, bring to a simmer and cook until the mixture thickens and reduces, 12 to 15 minutes. Remove the pan from the heat and stir in the butter, sour cream and cilantro. Taste and season with salt and pepper.
CREAM CORN LIKE NO OTHER
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
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
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
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.
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