Iii Forks Cream Corn Recipe 385

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CLASSIC CREAMED CORN



Classic Creamed Corn image

Martha's take on this classic American side dish is a winner. This easy creamed corn recipe uses fresh corn kernels which are simmered with butter and onions then finished with heavy cream.

Provided by Martha Stewart

Categories     Entertaining     Seasonal     Summer Entertaining     Summer Recipes

Number Of Ingredients 7

8 ears corn, husks and silk removed
4 tablespoons unsalted butter
1 onion, finely chopped (1 cup)
1 1/2 cups heavy cream
1 teaspoon sugar
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

  • Remove kernels: Stand a cob of corn on a kitchen-towel-lined baking sheet. With a sharp knife, slice downward to remove kernels. Repeat with remaining ears. With the edge of a soup spoon, scrape downward to remove pulp.
  • In a large skillet, melt butter over medium heat. Add onion and cook, stirring frequently, until softened, 2 to 3 minutes. Add corn kernels, pulp, and 1 cup water. Bring to a boil. Reduce to a simmer; cover, and cook, stirring occasionally until corn is very tender, 20 to 25 minutes.
  • Add cream and sugar; simmer, uncovered, until cream has thickened, 4 to 6 minutes. Season with salt and pepper. Serve.

III FORKS CREAM CORN RECIPE - (3.8/5)



III Forks Cream Corn Recipe - (3.8/5) image

Provided by bsterna

Number Of Ingredients 12

10 ears fresh corn cooked & cut off cob
1 cup heavy cream
1 cup milk
2 Tbs sugar
1 tsp kosher salt
1/2 tsp white pepper
1/2 tsp black pepper
1/4 tsp accent
1/2 tsp granulated garlic
1/2 tsp thyme
4 oz salted butter
2 Tbs flour

Steps:

  • In stockpot, combine first 10 ingredients. Bring to a boil, reduce to simmer. Simmer for 3 minutes. In seperate saucepan, bring butter to boil. Remove from heat & whisk in flour. Add butter mixture slowly into simmering corn mixture. Stirring occasionally, simmer 3 more minutes. Keep warm until serving.

CREAM CORN LIKE NO OTHER



Cream Corn Like No Other image

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

2 (10 ounce) packages frozen corn kernels, thawed
1 cup heavy cream
1 teaspoon salt
2 tablespoons granulated sugar
¼ teaspoon freshly ground black pepper
2 tablespoons butter
1 cup whole milk
2 tablespoons all-purpose flour
¼ cup freshly grated Parmesan cheese

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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