Creamed Corn My Way Recipes

CREAMED CORN RECIPE

Steps:

• Melt the butter in a saucepan over medium heat. Add the corn, cream, and sugar, then stir well to combine.
• Whish the flour and milk together, then pour it into the corn mixture and stir well.
• Cook for about 5 minutes, stirring constantly until the mixture is thickened. Add the salt and pepper, adjust to your tastes if necessary.
• YOU CAN STOP HERE IF YOU'RE NOT ADDING A PARMESAN TOPPING.
• Pour the mixture into a broiler-safe baking dish. Sprinkle the parmesan cheese over the top. Broil on high for a couple of minutes, or until the parmesan is nicely browned.

EASY CREAMED CORN

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.

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 CORN MY WAY

Steps:

• 1. Melt butter over medium high heat.
• 2. Add minced onion, and saute until softened.
• 3. Add small cubed cream cheese, stir until melted. Reduce heat to low.
• 4. Add seasonings, stir well to combine.
• 5. Let cook on low until done to your liking.

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.

15-MINUTE CREAMED CORN - FROM FROZEN CORN!

Steps:

• Melt butter over medium heat and cook onions, stirring occasionally, 5 minutes or until very soft. Sprinkle with flour and cook, stirring constantly, 2 minutes.
• Meanwhile, prepare the frozen corn kernels according to package directions. I prefer the type that you can steam in the bag, in the microwave.
• Add the milk, broth and cooked corn and bring to a boil over medium heat.
• Reduce heat to low and simmer, stirring occasionally, 5 minutes or until sauce is thickened. Season with salt and pepper.

HOW TO COOK CREAMED CORN

Steps:

• In a medium sized sauce pan over medium heat on the stovetop, place all of the ingredients together.
• Heat over medium heat until heated through and bubbly, serve hot.

OLD FASHIONED CREAMED CORN WITH PARMESAN CHEESE

Steps:

• Add frozen corn, half and half, salt, granulated white sugar, pats of butter, and black pepper to a large cast iron skillet.
• In a mixing bowl, whisk together milk and flour and add to skillet corn mixture.
• On medium heat, cook corn until bubbling, stirring frequently.
• Reduce heat to medium-low and continue to heat/boil and stir frequently until mixture is thickened-. This process takes about 5 minutes. If corn hasn't thickened yet, turn down the heat even further and monitor another few minutes.
• Remove creamed corn from stove heat and add shredded Parmesan cheese and mix together until the heat from the dish melts the cheese.
• Serve creamed corn topped with fresh parsley or one of the other suggestions below.

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.