Cream Corn Recipes
CREAMED CORN
Make this easy classic creamed corn from scratch, and never buy canned again! Creamed corn is a simple and tasty Southern side dish, perfect to serve at the Holidays or your next summer BBQ!
Provided by Diana
Categories Side Dish
Time 15m
Number Of Ingredients 9
Steps:
- In a saucepan or pot, melt the butter and saute the onion until it's soft and translucent.
- Add the corn kernels, if they're frozen then cook them for a few minutes until they're warmed through.
- Add flour, and cook for 1 minute then add the cream and milk.
- Bring the mixture to a gentle simmer, and allow the sauce to thicken.
- Season with salt, pepper, and add fresh or dried thyme. Cook for a couple of minutes then remove from heat.
- Using an immersion blender, blend half of the creamed corn or all of it if you prefer a creamier consistency.
Nutrition Facts : Calories 166 kcal, Carbohydrate 18 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 30 mg, Sodium 339 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CREAMED CORN
My family loves canned creamed corn but I can't stand it. I finally came up with this recipe so we could all get along at supper. LOL!
Provided by Marg CaymanDesigns
Categories Corn
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook corn according to package directions; I use the microwave.
- Melt butter in saucepan, stir in flour and blend well.
- Add milk, about 1/2 cup at a time, and blend with whisk.
- Cook over medium heat until thickened.
- Stir in sugar, salt and pepper.
- Add cooked, drained corn.
- Hint: sometimes I use part milk, part cream.
CREAMED CORN
Five ingredients are all you'll need for my popular creamed corn recipe. It's wonderful no matter what the occasion is. Try it on a barbecue buffet or holiday menu. -Barbara Brizendine, Harrisonville, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 3h10m
Yield 5 servings.
Number Of Ingredients 5
Steps:
- In a 3-qt. slow cooker coated with cooking spray, combine all ingredients. Cover and cook on low for 3 to 3-1/2 hours or until cheese is melted and corn is tender. Stir just before serving.
Nutrition Facts : Calories 378 calories, Fat 26g fat (16g saturated fat), Cholesterol 74mg cholesterol, Sodium 439mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 4g fiber), Protein 8g protein.
CREAMED CORN
The best side dish in the States, this addictive, creamy, cheesy mix goes well with pretty much everything, but pairs particularly well with barbecue dishes
Provided by Emma Freud
Categories Side dish
Time 30m
Number Of Ingredients 6
Steps:
- Heat 75g butter in a heavy-based pan until foaming and fry 1 finely chopped onion for about 5 mins. Cut the kernels off 3 corn cobs and add to the pan with 125ml water. Turn down the heat, cover and cook gently for 10 mins. Add 1 tsp sugar and 125ml single cream, season and cook, uncovered, for 5 mins more. Sprinkle the top with 50g grated cheddar or mozzarella and cook for a couple more mins until melted.
Nutrition Facts : Calories 344 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
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
SOUTHERN CREAMED CORN
A Southern staple, this creamed corn recipe from Food Network will leave you feeling satisfied.
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- In a large bowl, cut the tip off cob. Cut the kernels from cob with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid.
- Whisk together sugar, flour, and salt and pepper, to taste. Combine with corn. Add the heavy cream and water. Mix.
- In a large skillet over medium heat, heat bacon grease. Add corn mixture and turn heat down to medium-low, stirring until it becomes creamy, about 30 minutes.
- Add the butter right before serving.
CREAM-STYLE CORN
Steps:
- Shuck the corn and remove all the silks. Wash and drain the corn. Shave just the tips of the kernels using a very sharp knife or vegetable peeler; cut away from you, allowing the tips to fall into a large bowl. Using the back of the knife, scrape the creamy juice from the kernels into the same bowl.
- Melt the butter in a skillet over medium heat and add the corn. Cook, stirring often, until thickened, about 20 minutes. Season with salt.
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- In a small bowl, whisk together the milk and flour, and stir into the corn mixture. Cook on medium heat until the mixture is thickened, and corn is cooked through.
EASY CREAMED CORN | THE BLOND COOK
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4.9/5 Estimated Reading Time 1 min
- Melt butter in a medium saucepan over medium heat. Add corn, heavy cream, salt, pepper, sugar, cayenne pepper and nutmeg. Stir to combine.
- In a small bowl or large measuring cup, whisk together the milk and flour. Pour into corn mixture and stir to combine.
CREAMED CORN RECIPE - CHEF SAVVY
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Estimated Reading Time 5 mins
- In a large skillet cook bacon over medium heat until golden brown and crispy. Remove the bacon from the pan and transfer to a paper towel lined plate. When the bacon has cooled chop it into bite size pieces.
- Reserve 2 tablespoons of bacon grease in the pan and add in onions. Saute over medium high heat until golden brown and tender, 4 minutes.
- Slowly whisk in milk and bring to a simmer stirring continuously. When sauce comes to a simmer take off of the heat.
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- Shuck corn and pull off silks, then rinse under cool running water. In a large bowl, cut the corn from the cob with a sharp knife. Scrap up the cob with a spoon to get the milk.
- Combine flour, sugar, salt and pepper in a bowl, then add 1 1/2 cups of water. Stir with a fork or whisk or combine.
- Melt butter over medium-low heat in a large, heavy bottomed skillet. Add corn and flour mixture and cook over medium-low heat for 40-45 minutes, stirring occasionally.
10-MINUTE CREAM CORN RECIPE - DELIGHTFUL MOM FOOD
From delightfulmomfood.com
Estimated Reading Time 4 mins
- In a medium size saucepan heat the corn and milk until warm on medium-low heat. Add the cream cheese, flour, butter, grated garlic, sugar, salt, and pepper. Mix together until the cream cheese and butter are warmed and melted and it becomes thick, about 5 minutes.
- Remove 3/4 cup of the creamed corn and puree it in a food processor or blender. Then add it back into the pot and mix together before serving. Garnish with chives or fresh parsley.
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- Place the lid on the slow cooker and cook on high heat for 2 to 3 hours or low heat for 5 to 6 hours.
- Remove lid and stir cream cheese and butter into mixture until combined. Taste to determine if additional seasoning is needed.
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- Using a vegetable peeler set over a large bowl, shave corn ears, removing just the curved kernel tops. Using a spoon, scrape remaining corn kernels and milk from cobs into bowl with corn kernel tops. Mixture should pool in bottom of bowl; add up to 2 tablespoons water, if needed. Discard cobs.
- Heat oil in a large saucepan over medium-low. Add shallots, garlic, and jalapeño; cook, stirring often, until shallots are translucent, 6 to 8 minutes. Add corn mixture and 1/4 teaspoon salt. Bring mixture to a gentle simmer over medium-low; cook, stirring occasionally and adding water 2 tablespoons at a time as needed, until loosened and creamy, 15 to 20 minutes. Stir in cream cheese, grated Parmesan, and butter until Parmesan melts.
- While shallot mixture cooks, bring a medium saucepan of water to a boil over high. Add 2 tablespoons salt to water; stir in pasta, and return to a boil over high. Cook pasta according to package directions for al dente. Drain pasta, reserving 1/2 cup cooking liquid.
- Add pasta and remaining 1/2 teaspoon salt to corn mixture over medium-low; stir to combine, adding reserved cooking liquid, 2 tablespoons at a time, until mixture is creamy and coats pasta. Remove from heat; season with additional salt to taste. Divide pasta mixture evenly among 4 shallow bowls; sprinkle each with a pinch of piment d'Espelette, and top evenly with shaved Tomme-style cheese. -Victor King, The Essential, Birmingham, Alabama
HOW TO CAN YOUR OWN CREAMED CORN FROM FRESH CORN-ON-THE ...
From pickyourown.org
- Get yer corn! Start with fresh corn on the cob - as fresh as you can get. If there is a delay between harvesting and canning, put it in the refrigerator or put ice on it.
- Get the pots ready. This is also a good time to get the canner filled (about 2/3 full) with water and start it heating.
- Husk the corn. Husk the corn and pick off as much of the silk as you can. A soft vegetable brush is the fastest and easiest way to get the remaining silk off - just don't be too rough with it.
- Cut the kernels from the cob. Cream Style Corn Cut kernel tips about 1/2 deep and scrape the cobs with the back of a knife to remove the juice and the heart of the kernel.
- Get a pot of water boiling. You'll need this to supplement the water in step 10 to fill the jars after you pack them with corn.
- Heat the cut corn. Dump the cut kernels into a measure cup (so you know how much you have) and then put the corn into a saucepan or pot. Add 1 cup of hot water for each quart of corn.
- Pack the jars. Fill pint jars* with corn, leaving 3/4 to 1 inch headspace (corn tends to expand more than other vegetables). * - Ball and the USDA say to use pint or small sized jars.
- Fill with hot water (the cooking liquid) Be sure to include enough cooking liquid to cover the corn and jostle out any air bubbles that may be trapped.
- Put the lids and rings on the jars. Wipe the rims of the jars, put the lids on and then the rings on snugly, not not TOO hard.
- Process the jars in the pressure canner. Follow the directions with your pressure canner and process the jars for the times and pressures below depending upon your altitude, type of pressure canner and jar size.
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