Cream Style Sweet Corn W Fresh Chive Carrots Recipes

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.

CREAMY SWEET CORN

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil over medium heat; reduce heat. Simmer, uncovered, for 6-8 minutes or until heated through.

CREAMED CARROTS, RECIPE FROM THE TITANIC (SHIP - NOT THE MOVIE)

Steps:

• Peel and slice carrots.
• Cook, covered, in a small amount of water over medium heat until tender. Drain.
• In a medium size skillet, melt butter over medium-high heat.
• Sauté onions in butter until tender.
• Stir in flour, salt, pepper and sugar; cook for 1 minute.
• Gradually add milk, stirring constantly until mixture thickens and starts to boil.
• Pour over cooked carrots and stir to coat.

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.

CREAMED CARROTS

Steps:

• In a large saucepan, bring carrots and broth to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are crisp-tender., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots. Drizzle with cream sauce and toss to coat.

CREAM STYLE SWEET CORN W/ FRESH CHIVE & CARROTS

Steps:

• 1. My husband loved this so much, he had some before it was completely cooked. I hope you like this as much as we did. It was really great, & I created a new recipe in the process.
• 2. Prep the corn into a large bowl by removing the kernal's from each ear of corn with a sharp knife. Then run the sharp blade of the knife along the side of the cob to remove any pulp/milk mixture still left on the cob. Repeat this with each ear of corn.
• 3. Add the chopped coarsely grated carrots.
• 4. Now add the chopped chive. As much or as little as you like, it does add just a hint of the onion/garlic flavor.
• 5. Stir to blend the mixture together.
• 6. In a large Measuring cup add the milk and corn starch & stir until the corn starch dissolves into the milk. Then pour the milk mixture into the bowl of corn mixture.
• 7. Add the Can't Believe It's Not Butter or cooking oil to a 8 inch skillet,(I used cast iron) because it holds the heat evenly, and mama always use it for fried corn.
• 8. When the oil or butter has heated over medium low heat, pour In the corn mixture, and immediately begin to stir. Stir on a regular basis or mixture will stick to bottom of skillet. If need be add a bit of water, I had to add an additional 1/2 cup or so of water after corn started to cook and mixture thickened. Allow to cook 15 to 20 minutes, Remove from heat and serve immediately.

CREAMED CORN

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.

FRESH CREAMED CORN

Steps:

• Carefully cut kernels from ears of sweet corn. Using the back of a knife, scrape the cob to extract the milk. Divide corn in two and three cup measurements.
• Puree two cups corn in a food processor or blender with 1/2 a cup of half and half.
• Melt butter in a nonstick saute pan (no smaller than 12") over medium high heat.
• Add remaining corn kernels, pureed corn mixture, cream, remaining half and half, cayenne and salt to taste. Simmer until thickened, stirring often, about twenty minutes.

FRESH CORN WITH RICH, CREAMY SAUCE

Steps:

• Using a sharp knife, cut the tip off of the corn. Place on a large plate or waxed paper, cut-side down, and cut the kernels off of the cob, following the angle of the cob with your knife. With the dull side of the knife, scrape the cob to get any extra juices. Repeat with the remaining cobs.
• Combine the corn and juices with the cream, salt, pepper, and sugar.
• In a medium skillet or sauté pan over medium-low heat, melt the butter. Add the corn and reduce heat to low. Cook, stirring frequently, for 15 to 20 minutes.
• Combine the cold water with the flour until well blended. Stir into the corn mixture and continue cooking and stirring until thickened and bubbly.

SWEET CURRY CARROTS WITH CHIVE YOGURT

Steps:

• 1. Preheat oven to 425F. Scrub carrots and peel, if desired. halve any large carrots lengthwise. 2. Line a 15x10X1-inch baking pan with foil.Toss carrots with olive oil. Evenly spread carrots in prepared pan. Sprinkle with 1/4 tsp. salt. Roast carrots for 15 minutes. Meanwhile, in a small microwave-safe bowl warm honey in microwave for 30 seconds. Whisk in curry powder; set aside. 3. Remove carrots from oven. Drizzle with honey mixture; toss to coat. Roast 10 minutes longer, turning occasionally, until carrots are glazed and tender when pierced with a fork. Transfer to serving platter 4. For Chive Yogurt, in a bowl combine yogurt, chives and 1/4 tsp. salt. Serve with carrots.