Microwave Creamed Corn Recipes

QUICK CREAMY CORN

Steps:

• Microwave butter in medium microwaveable bowl on HIGH 30 sec. or until melted. Stir in peppers. Microwave 1 to 2 min. or until heated through.
• Stir in corn. Microwave 3 to 4 min. or until heated through, stirring after 2 min.
• Add cream cheese spread; stir until melted. Stir in Parmesan.

CREAMED CORN RECIPE BY TASTY

Steps:

• Add the corn kernels to a large bowl.
• In a liquid measuring cup or small bowl, combine water and sugar. Stir until the sugar dissolves, then add to the corn, along with the melted butter. Stir until evenly combined.
• Cover with a plate and microwave for 3 minutes.
• In a liquid measuring cup or small bowl, combine the half and half and cornstarch.
• Remove the bowl from microwave, stir, cover, and microwave for 3 minutes more.
• Remove the bowl from the microwave and add the half and half mixture. Stir to combine. Microwave for 6 minutes, until the corn has softened.
• Let cool, then top with sliced scallions.
• Enjoy!

MICROWAVE CARAMEL POPCORN

Steps:

• Place the popped popcorn into a large brown paper bag. Set aside.
• In a 2 quart casserole dish, or other heat-proof glass dish, combine the brown sugar, margarine, corn syrup, salt and vanilla. Heat for 3 minutes in the microwave, then take out and stir until well blended. Return to the microwave, and cook for 1 1/2 minutes. Remove from microwave, and stir in the baking soda.
• Pour syrup over the popcorn in the bag. Roll down the top once or twice to close the bag, and shake to coat the corn. Place bag into the microwave, and cook for 1 minute and 10 seconds. Remove, shake, flip the bag over, and return it to the microwave. Cook for another 1 minute and 10 seconds. Dump the popcorn out onto waxed paper, and let cool until coating is set. Store in an airtight container.

MICROWAVE CORN PUDDING

Steps:

• In an ungreased 2-qt. microwave-safe dish, beat the eggs. Stir in the corn, milk, flour, sugar, butter, salt and pepper. Cover and microwave on high for 9 minutes, stirring every 3 minutes. , Uncover; sprinkle with paprika. Microwave 15 minutes longer or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.

MICROWAVE CORN ON THE COB

Steps:

• Wet a paper towel, and wring out. Wrap the ear of corn in the moist towel, and place on a dinner plate. Cook in the microwave for 5 minutes. Carefully remove paper towel, and enjoy!

MICROWAVED SCALLOPED CORN

Steps:

• In a bowl, beat eggs.
• Stir in the corn, milk, cracker crumbs, butter, sugar, salt and pepper.
• Pour into a greased 1-qt. microwave safe dish.
• Cover and microwave at 70% power for 6-7 minutes or until a knife inserted near the center comes out clean.
• Let stand for 5 minutes before serving.
• Sprinkle with paprika.

THE REALTOR'S CREAM CHEESE CORN

Steps:

• In medium saucepan cook corn according to package directions and drain liquid. If using canned corn, just heat it up.
• Put the butter and cream cheese in a microwave safe bowl and nuke it for about 1 minute.
• Add the butter and cream cheese to the corn. Cook, stirring occasionally, over moderately low heat until mixture is combined and heated through. Serve hot.

MICROWAVE SCALLOPED CORN

Steps:

• In a bowl, beat eggs. Stir in the corn, milk, cracker crumbs, butter, sugar, salt and pepper; mix well. Pour into a greased 1-qt. microwave-safe dish., Cover and microwave at 70% power for 4-6 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving. Sprinkle with paprika.

CREAMED CORN

Steps:

• Remove shucks, clean and silk the corn as needed.
• Stand ear of corn on end inside a large bowl.
• Cut halfway through the kernels of corn, slicing off with a sharp knife.
• Using the back of knife, scrape out the remaining corn from each ear of corn.
• Place butter in a skillet, over medium heat on your stove top.
• Add corn.
• Add sugar.
• Add Salt.
• Add Black Pepper, to taste.
• Stir and let cook until corn tastes done.
• Mix 2 Tablespoons flour with 2 Tablespoons of water.
• Pour flour-water mixture into corn.
• Let cook for several minutes, until mixture thickens.
• Serve warm and Enjoy!

HOW TO COOK CREAMED CORN

Steps:

• In a medium sized sauce pan over medium heat on the stovetop, place all of the ingredients together.
• Heat over medium heat until heated through and bubbly, serve hot.

CROCK POT CREAMED CORN

Steps:

• Melt 1 tablespoon butter in a medium skillet over medium-high heat. Add the olive oil, onion and cook until softened and beginning to turn translucent, about 5 minutes. Do not let the onion turn brown and adjust the heat as needed to avoid it. Transfer to a slow cooker (any size works here; I used a small 3 quart).
• To the slow cooker, add the corn. Stir in milk, honey, salt, and pepper until evenly combined. Dice the cream cheese and the remaining 3 tablespoons butter and scatter the pieces over the top. DO NOT STIR. Cover the crock pot and cook on high heat for 2 to 3 hours, until the corn is hot and tender.
• Uncover and stir until the butter and cream cheese are well combined. Stir in the Greek yogurt. With an immersion blender, partially puree the creamed corn to thicken it. Stop to stir a few times to make sure you don't over do it; you want the corn to be creamy but still have some nice texture to it. If you don't have an immersion blender, transfer a few ladlefuls of the creamed corn to a food processor or blender and puree (be careful, hot food splatters!). Stir the blended portion back in with the rest of the corn. Keep pureeing batches until your desired consistency is reached.
• To further thicken the creamed corn: keep the crock pot uncovered and cook on high heat for an additional 15 minutes. Stir and salt and pepper to taste. The corn will continue to thicken as it cools down. Serve very warm.

MICROWAVE CREAMED CORN

Steps:

• 1. **NOTE: We grow our own corn, and every year, we cut the corn off the cobs, then measure 3 cups into a freezer bag, and freeze for later. If you do the same, you may either allow the corn to thaw in a bowl in the refrigerator for a day or two (bowl is recommended in case of leaks) or you may remove freezer bag, put corn in a microwave safe bowl, add the 3 tablespoons water, cover and nuke on 50% power until thawed, then continue with recipe.
• 2. Remove husks and silk from corn; wash cobs.
• 3. In large bowl, cut kernels from cob; use blunt edge of knife blade (or tool of your choice) to scrape milk from the cobs.
• 4. Add 3 cups of corn and it's milk to a 2 qt. microwave-safe bowl/dish with lid.
• 5. Stir into the corn, 3 tablespoons water, 3 tablespoons butter, sugar, salt and pepper (pepper optional.) Place lid on dish or cover with wax paper.
• 6. Place covered dish in microwave, nuke at full power for 3 minutes; stir corn, replace lid/cover and rotate dish if microwave does not have a turntable. Nuke for additional 3 minutes.
• 7. Stir corn, replace lid and continue cooking and stirring, at 1 to 2 minute intervals, until mixture thickens and resembles a pudding or very thick gravy.
• 8. When desired consistency is achieved, remove from microwave; serve immediately, topped with a pat of butter and a sprinkle of paprika, if desired.
• 9. Cover and refrigerate leftovers. Reheat in microwave with a little water added.

CREAMED CORN

Steps:

• Remove corn from cob using a corn grater. (If you have to cut corn with a knife, avoid whole kernels; try mashing a little.) Put corn in a glass dish and put stick of butter on top. Cook in microwave on high about 7 to 10 minutes, stopping to turn and stir a couple of times. Be careful not to overcook corn. if it seems too dry, add a little milk or water. Season with salt and pepper to taste.