Sweet Poached Corn Recipes

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CORN CAKES WITH POACHED EGGS



Corn Cakes with Poached Eggs image

These easy corn cakes are super tender thanks to the creamed corn in the batter. Top them with poached eggs and fresh salsa, and you get one of my favorite breakfasts. -Jamie Jones, Madison, Georgia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 4 servings.

Number Of Ingredients 18

SALSA:
3 plum tomatoes, seeded and coarsely chopped
1/4 cup finely chopped sweet onion
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1 tablespoon minced fresh cilantro
1 tablespoon lime juice
1-1/2 teaspoons honey
1/2 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
1/8 teaspoon pepper
CORN CAKES:
1 can (14-3/4 ounces) cream-style corn
1 package (6-1/2 ounces) cornbread/muffin mix
1/2 cup water
EGGS:
1 tablespoon white vinegar
4 large eggs

Steps:

  • In a small bowl, combine all salsa ingredients; let stand at room temperature while preparing corn cakes., In a large bowl, mix corn, muffin mix and water. Lightly grease a griddle; heat over medium heat. Pour batter by 1/3 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown., Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to surface of water, slip egg into water., Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Serve with corn cakes and salsa.

Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 187mg cholesterol, Sodium 1019mg sodium, Carbohydrate 58g carbohydrate (17g sugars, Fiber 5g fiber), Protein 12g protein.

POACHED CORN



Poached Corn image

This simple and comforting side dish is sure to remind you of your mom's cooking, too. The corn tastes fresh off the cob. -Donna Sasser Hinds, Milwaukie, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 6

5 cups fresh or frozen corn
2 cups milk
4 teaspoons sugar
1 tablespoon butter
3/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large saucepan, combine all ingredients. Cook over low heat for 10-12 minutes or until corn is tender, stirring frequently. Serve with a slotted spoon.

Nutrition Facts : Calories 188 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 373mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 4g fiber), Protein 7g protein.

SWEET POACHED CORN



Sweet Poached Corn image

This corn is delicious. Cooking the corn in milk with a little sugar really makes a difference. It makes frozen corn taste just like it came off the cob.

Provided by Kim D.

Categories     Corn

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

5 cups corn (fresh or frozen)
2 cups milk
1 tablespoon butter
4 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a medium-sized saucepan, combine all ingredients.
  • Cook, uncovered, over medium heat for about 10 - 15 minutes or until corn is heated through, stirring frequently.
  • Strain corn with a slotted spoon, as you serve.

Nutrition Facts : Calories 199.5, Fat 6.8, SaturatedFat 3.3, Cholesterol 16.5, Sodium 348.7, Carbohydrate 32.8, Fiber 3, Sugar 8.4, Protein 6.9

SWEET CORN POACHED IN SUMMER TOMATO SAUCE



Sweet Corn Poached in Summer Tomato Sauce image

Categories     Sauce     Tomato     Poach     Lunch     Corn     Summer     Boil

Number Of Ingredients 0

Steps:

  • I shucked the corn and removed all the "silk," rinsed the ears, and dropped four of them in the pot. I covered the saucepan so it quickly returned to a gentle boil, and cooked the ears for about 8 minutes, until the kernels were tender.
  • Dripping with sauce, the corn looked beautiful and tasted great-and no one needed butter. In addition, the sauce in the pot gained extra sweetness.
  • Try this whenever you make this summer tomato sauce. It's easy to cook a half-dozen ears of corn when the large batch of tomatoes is cooking for the first time. Or you can reheat a quart or more of finished sauce and poach a couple of ears in it at a time.

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