Creamed Corn With Basil Recipes

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CREAMY CORN PASTA WITH BASIL



Creamy Corn Pasta With Basil image

There's no cream in this wonderfully summery pasta dish, just a luscious sauce made from puréed fresh corn and sweet sautéed scallions, along with Parmesan for depth and red chile flakes for a contrasting bite. Be sure to add the lemon juice and fresh herbs at the end; the rich pasta really benefits from their bright, fresh flavors. And while this is best made at the height of corn season, it's still quite good even with out-of-season supermarket ears, or with frozen corn.

Provided by Melissa Clark

Categories     pastas, main course

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 11

Fine sea salt
12 ounces dry orecchiette or farfalle
1 tablespoon olive oil, plus more for drizzling
1 bunch scallions (about 8), trimmed and thinly sliced (keep the whites and greens separate)
2 large ears corn, shucked and kernels removed (2 cups kernels)
1/2 teaspoon ground black pepper, more for serving
3 tablespoons unsalted butter
1/2 cup grated Parmesan cheese, more to taste
1/3 cup torn basil or mint, more for garnish
1/4 teaspoon red pepper flakes, or to taste
Fresh lemon juice, as needed

Steps:

  • Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water.
  • Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper, transfer to a blender, and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.
  • Heat the same skillet over high heat. Add butter and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. (It's O.K. if the butter browns; that deepens the flavor.) Add the corn purée and cook for 30 seconds to heat and combine the flavors.
  • Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.

Nutrition Facts : @context http, Calories 549, UnsaturatedFat 8 grams, Carbohydrate 80 grams, Fat 18 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 9 grams, Sodium 498 milligrams, Sugar 8 grams, TransFat 0 grams

SAVORY CREAMED CORN



Savory Creamed Corn image

Savor the flavors of summer with our scrumptious Savory Creamed Corn recipe! Fresh corn and creamy sour cream give this creamed corn recipe its name.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 5

1 tsp. butter
4 cups fresh corn kernels (from about 8 ears)
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. KRAFT Grated Parmesan Cheese
1 Tbsp. chopped fresh basil

Steps:

  • Melt butter in large nonstick skillet on medium heat. Add corn; cook 6 min., stirring frequently.
  • Stir in sour cream; cook and stir 3 min. or until heated through.
  • Remove from heat; stir in cheese and basil.

Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

CREAMY CORN SOUP WITH BASIL



Creamy Corn Soup With Basil image

This soup is divine when made with freshly picked sweet summer corn. There is no cream or dairy: The creaminess comes from thoroughly whizzing the corn. For the creamiest texture, pass the puréed soup through a fine-mesh sieve.

Provided by David Tanis

Categories     soups and stews, appetizer, main course

Time 45m

Yield 6 servings

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil, plus more for serving
2 large white or yellow onions, chopped (about 4 cups)
Kosher salt (Diamond Crystal) and black pepper
6 large garlic cloves, peeled and left whole
4 cups corn kernels (from about 8 ears)
2 cups sliced squash blossoms (from about 18 blossoms, optional)
Handful of fresh basil leaves, for serving

Steps:

  • Put 3 tablespoons olive oil in a heavy-bottomed pot or Dutch oven set over medium-high heat. When the oil starts to look wavy, add the onions and season well with salt and pepper.
  • Let onions cook, stirring, until they begin to soften, about 4 to 5 minutes, then turn heat to medium and continue cooking until onions are quite soft, about 15 minutes more.
  • Add the garlic and corn kernels, and stir to combine. Add 6 cups water and bring the mixture to a boil. Reduce heat to a gentle simmer. Taste the resulting broth and adjust salt to taste. (It should be well seasoned.) Cook for about another 10 to 15 minutes, until the kernels are tender. Stir in squash blossoms, if using, and turn off heat.
  • Working in batches, purée the soup in a blender. Pass the puréed soup through a fine-mesh strainer and into a large bowl, pushing down to press all the liquid out. Discard the fibrous debris left behind.
  • Check consistency and seasoning, and adjust as needed. (Add a bit more water if the soup seems too thick.) The soup can be made up to a few hours ahead up to this point, and tastes best the day it's made. Reheat, if needed, before serving.
  • To serve, ladle into individual bowls. Drizzle about a teaspoon of olive oil over each serving. Quickly chop the basil, and sprinkle over to finish.

CREAMED CORN WITH BASIL



Creamed Corn with Basil image

Categories     Milk/Cream     Blender     Vegetable     Side     Vegetarian     Quick & Easy     Basil     Corn     Summer     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 8

8 large ears corn, husked
2 to 4 tablespoons crème fraîche or heavy cream
1 large shallot, finely chopped (1/4 cup)
2 tablespoons unsalted butter
1 cup water
1 teaspoon salt
1/4 teaspoon black pepper
2 to 3 tablespoons thinly sliced fresh basil

Steps:

  • Working in a large bowl, cut kernels from cobs with a sharp knife and set aside. Scrape back of knife several times against cobs to extract remaining corn pulp, scraping into a large glass measure. (You should have at least 3/4 cup of corn pulp. If not, add 2 tablespoons crème fraîche.) Transfer pulp to a blender and purée with 2 tablespoons crème fraîche until smooth.
  • Cook shallot in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Stir in kernels, then add corn purée, water, salt, and pepper and simmer, uncovered, stirring occasionally, until kernels are just tender, 3 to 4 minutes. Stir in basil to taste.

CREAMED CORN WITH BACON



Creamed Corn with Bacon image

My family is addicted to this yummy, crunchy side. I like to make it in the summer with farm-fresh corn! -Tina Mirilovich, Johnstown, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 9

1 small onion, finely chopped
1 tablespoon butter
4 cups fresh or frozen corn, thawed
1 cup heavy whipping cream
1/4 cup chicken broth
4 bacon strips, cooked and crumbled
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley

Steps:

  • In a large skillet, saute onion in butter for 3 minutes. Add corn; saute 1-2 minutes longer or until onion and corn are tender. , Stir in the cream, broth, bacon and pepper. Cook and stir for 5-7 minutes or until slightly thickened. Stir in cheese and parsley.

Nutrition Facts :

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