Dehydrator Creamed Corn Recipes

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BETTER THAN GRANNIE'S CREAMED CORN



Better Than Grannie's Creamed Corn image

Provided by Alton Brown

Categories     side-dish

Time 20m

Yield 3 cups

Number Of Ingredients 10

1/2 onion, diced
1 tablespoon butter
2 pinches kosher salt
8 ears fresh corn
1 sprig fresh rosemary, bruised
1 tablespoon sugar
1/4 teaspoon turmeric
2 tablespoons yellow cornmeal
1 cup heavy cream
Fresh ground black pepper

Steps:

  • In a saucepan over medium heat, sweat the onion in butter and salt until translucent.
  • In a large mixing bowl, place a paper bowl in the middle of the bowl. Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.
  • Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened. Add the rosemary. Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, using a whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes. Remove the rosemary. Season with freshly ground black pepper.

CREAMED DRIED SWEET CORN WITH ONION AND CHIVES



Creamed Dried Sweet Corn with Onion and Chives image

Step aside, cornbread. In Pennsylvania Dutch country, dried sweet corn is an essential part of the Thanksgiving table. Soak it in milk and cream for at least 4 hours (or up to overnight), then simmer it with a bit of sautéed onion for a luscious side dish that's as sweet as summer corn-and even more irresistible.

Provided by Adina Steiman

Categories     Thanksgiving     Side     Corn     Milk/Cream     Pennsylvania     Fall

Yield 10-12 servings

Number Of Ingredients 9

2 (7 1/2-ounce) packages John Cope's dried sweet corn (about 4 cups)
5 cups whole milk
2 cups heavy cream
4 tablespoons unsalted butter
1/2 cup finely chopped onion (about 1/2 small onion)
1 tablespoon kosher salt, plus more
1 tablespoon sugar
Freshly ground black pepper
Sliced chives (for serving)

Steps:

  • Stir corn, milk, and cream in a large bowl. Cover with plastic wrap and chill at least 4 hours or up to overnight.
  • Melt butter in a large pot over medium heat. Add onion and a pinch of salt and cook, stirring often, until onion is translucent and just starting to turn golden, about 6 minutes. Add corn mixture, sugar, and 1 Tbsp. salt. Increase heat to medium-high and cook, stirring frequently, until mixture comes to a boil. Reduce heat to low and simmer, stirring occasionally, until creamed corn is thick, about 30 minutes.
  • Season to taste with salt and pepper. Top with chives.

DEHYDRATOR CREAMED CORN



Dehydrator Creamed Corn image

To rehydrate and cook dried corn: In a saucepan, combine 1/4 cup dried corn with 1 cup hot water. If the corn has been blanched, it will rehydrate in 5 to 10 minutes, unblanched corn will take about 30 minutes or longer. Bring the rehydrated corn to a boil and cook for 3 to 5 minutes, cover and let sit for 5 minutes. Drain. This will yield 3/4 cup cooked corn. This recipe adapted from "Mary Bell's Complete Dehydrator Cookbook". Prep time does NOT include dehydrator drying time.

Provided by TxGriffLover

Categories     Corn

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup milk
1/4 teaspoon sugar
3/4 cup cooked dried whole corn (see above note)
1/2 teaspoon dried celery powder
pepper, to taste

Steps:

  • In a saucepan, melt the butter over low heat. Sprinkle in the flour and stir with a wire whisk until blended. Slowly add the milk and sugar, stirring constantly.
  • Add the cooked corn, celery powder, and pepper, and remove the pan from the heat. Top with more celery powder or a dusting or Parmesan cheese.
  • Tip: Rehydrate small pieces of dried green bell pepper with the corn and cook them together.

Nutrition Facts : Calories 105.6, Fat 8, SaturatedFat 5, Cholesterol 23.8, Sodium 70.9, Carbohydrate 6.2, Fiber 0.1, Sugar 0.5, Protein 2.5

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