Reubens Creamed Corn Recipes

REUBEN'S CREAMED CORN

Steps:

• Blend together the half and half, chicken bouillon cubes, pepper and sugar in a saucepan.
• Bring to a boil.
• Add corn to boiling liquid.
• Return to boil, reduce heat and simmer 3 to 5 minutes.
• Melt butter in separate small pan.
• Add flour and cook, stirring constantly, until paste is formed.
• Add flour mixture to corn mixture and stir with wooden spoon to mix well. Bring to boil, stirring frequently, until thickened.
• Remove from heat.
• Sprinkle lightly with chopped parsley.

SPECIAL CREAMED CORN

Steps:

• In a saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add cream, milk, sugar, salt and pepper. Bring to a boil; boil and stir for 2 minutes. Add corn; heat through., Transfer to an ungreased 1-1/2-qt. broiler-proof dish. Sprinkle with Parmesan cheese. broil 5 in. from the heat for 3-5 minutes or until lightly browned and bubbly.

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.