Aunt Bettys Country Cream Style Corn Recipes

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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

AUNT BETTY'S COUNTRY CREAM-STYLE CORN



Aunt Betty's Country Cream-Style Corn image

Just shuck it, grate it, scrape it and milk it! This here recipe is the REAL thing! None of that ol' runny canned cream-style stuff from the grocery store. This here stuff is dee-licious!! It's worth the effort. I just hand everybody an ear of fresh yellow corn when they walk in the door and slap on an apron and everybody shucks and grates their own. And when they taste it...they are filled with wonder! Ain't nuthin' like REAL food.

Provided by Bobbi Jo Lathan @RightSmart

Categories     Vegetables

Number Of Ingredients 6

20 - ears of fresh yellow field corn
1/4 cup(s) evaporated milk
1/3 cup(s) butter
1/4 teaspoon(s) salt
1/4 teaspoon(s) ground pepper
COUNTRY CREAM-STYLE CORN

Steps:

  • OK...now this recipe will take a little work, but believe you me it's worth it! First off, you better put on an apron 'cause it'll get a little messy!But, if you cain't git messy in the kitchen, what's the point! Put a big bowl in your sink and a grater inside your bowl. Take your fresh ears of shucked corn and gently grate the corn on the smallest holes of your grater. Keep turnin' the corn - you don't want to get the hull part in the bowl. So, once you've "popped" all the kernels by turning and grating, then gently take the cob and softly scrape what you missed with a dull knife. Squeeze the remaining juice from the cob (like you were milking a cow) into the bowl and throw away the cob. Now, twenty ears'll only make about a pint of cream-style corn. Put that corn into a pot, add the evaporated milk, salt and pepper to taste and let it start to bubble. While whisking it, add butter and cook for about 15 minutes. Now, some folks only cook it for 5 minutes cause' they like it really fresh. My rule is that it should be thick and "plop" on the plate when served (at least that's how I like mine!). Every time I serve this up, people take one bite and their eyes get real big and they say, "Wow! What is this!?? It's delicious!" Believe me, once you serve Aunt Betty's Cream-style Corn you'll have to put a lock on your screen door when you're cookin'! NOTE: Instead of evaporated milk, you can substitute water to make it more "ploppy."

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