Creamed Corn Without Cream 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.

CREAMED CORN

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.

NO-CREAM CREAMED CORN WITH APPLEWOOD SMOKED BACON

Steps:

• Using a sharp knife, carefully slice the corn kernels off the cobs. Put one-third of the kernels in a blender (reserve the other two-thirds in a bowl) and puree. Strain out the corn juice and reserve (discard the solid puree).
• In a medium saute pan, render the bacon over low heat until crispy, about 10 minutes. Drain off most of the fat from the meat, leaving a small amount in the pan. Add the onions and cook over medium heat until tender and translucent, about 4 minutes. Add the reserved corn kernels and continue to cook until the corn is tender, 3 to 5 minutes. Season with salt and pepper.
• In a small saucepan, cook the corn juice over medium heat, whisking constantly, until a thick pudding forms, about 5 minutes. Season with salt and pepper.
• Combine the corn and bacon mixture with the corn juice pudding. Add the chives and serve warm.

CREAMED CORN WITHOUT CREAM

Steps:

• Grate the corn on the large holes of a box grater placed over a wide bowl. If you wrap plastic wrap around the 3 other sides of the grater, the splashes will go into the bowl.
• Melt 1 tablespoon of the butter in a medium saucepan over medium heat, and add shallots if using. Cook, stirring, until shallot is tender and fragrant, about 2 minutes, and add the corn and salt to taste. Cook for 5 minutes, stirring often, until the mixture is sweet and creamy. Taste and adjust salt. Stir in the remaining tablespoon of butter and remove from the heat. Serve hot, garnished with fresh herbs 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.

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.

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.

CREAMLESS CREAM CORN

Steps:

• Shuck half the corn and remove the kernels from the husks. Place the corn in a blender and discard the cobs and husks. Purée the corn with 1/3 cup water. Press the purée through a fine sieve and reserve.
• Shuck the remaining corn, cut the kernels from the cobs, and reserve. Melt 2 tablespoons of the butter in a large, high-sided skillet over medium heat. Add the onion, salt, and pepper and cook until the onion begins to soften, about 10 minutes. Add the reserved corn, salt, and 1/2 cup of water. Cook, stirring occasionally, until the corn is almost tender, about 7 minutes.
• Meanwhile, transfer the strained corn purée into a double boiler set over barely simmering water. Cook gently, stirring frequently, until the liquid thickens to the consistency of heavy cream, about 3 minutes. Season the purée with salt and pepper. Remove the corn and onion mixture from the heat and stir in the corn cream. Add the tarragon and adjust the seasoning if necessary with salt and pepper.

NO-CREAM CREAMED CORN

Steps:

• Purée 3 cups corn kernels with 2 cups water until smooth. Strain mixture through sieve. Discard solids.
• Heat oil in large skillet over medium heat, add leeks and salt, and sauté 1 minute. Add remaining 5 cups corn, and sauté 2 minutes more.
• Add corn purée to corn-leek mixture, and bring to a boil. Reduce heat to low, and simmer 15 minutes, stirring often. Mixture should be thick and creamy. Remove from heat, and stir in dill. Season with salt and pepper, if desired.