DEHYDRATOR CREAMED CORN
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
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
CREAM CORN LIKE NO OTHER
This is NOTHING like canned creamed corn! My husband is not a fan of corn or creamed dishes, but he thinks this is great. Easy and quick to prepare and is an especially delicious side dish for chicken or pork. Everyone always asks for the recipe.
Provided by DIANA YOCKEY
Categories Side Dish Vegetables Corn
Time 15m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 253.2 calories, Carbohydrate 24.8 g, Cholesterol 53.6 mg, Fat 16.5 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 9.8 g, Sodium 372.9 mg, Sugar 6.8 g
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