Grammyscreamcorn Recipes

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.

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.

BETTER THAN GRANNIE'S CREAMED CORN

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.

GRANDMA MOORE'S CREAMED CORN

Steps:

• In a large skillet (seasoned cast iron does well here), cook the bacon over medium-high heat until crisp. Transfer to a paper towel-lined plate; reserve the drippings in the pan.
• Cut the stalk ends of the corn to make a flat surface, then stand the ears up and shave the corn from the cobs with a chef's knife, leaving about half of each kernel on the ear. With the back of the knife, scrape the cobs over a shallow dish to extract as much liquid as possible. (You should have equal parts kernels and liquid; add water if necessary.) Return the skillet to medium-low heat and add the kernels and liquid.
• Season the corn mixture lightly with salt and pepper and cook until creamy, stirring often, 30 to 45 minutes (add water if the pan gets too dry). Serve warm or at room temperature. Crumble the bacon on top.

GRAMMY'S CREAM CORN

Steps:

• Pre-heat oven to 350.
• In small oven safe dish mix together all ingredients.
• Bake for 20-25 min, Corn along the edge of bakeing dish may be slightly browned.