Best 2 Country Club Corn Recipes
Indulge in the sweet and savory symphony of Country Club Corn, a delectable dish that tantalizes taste buds with its medley of fresh corn, crisp bell peppers, juicy tomatoes, and a hint of smoky bacon. This classic side dish, often served at upscale country clubs and gatherings, is elevated with a secret ingredient: a dollop of sour cream that adds a touch of tangy creaminess. Explore a collection of Country Club Corn recipes ranging from traditional to unique variations, including a delightful roasted corn version and a tantalizing Mexican street corn rendition. Each recipe offers its own distinct twist on this beloved dish, ensuring a culinary adventure that will leave you craving more.
Let's cook with our recipes!
TEXAS COUNTRY CLUB CORN CHOWDER
The peppers in this soup give it just the right amount of spice, while the half & half and bacon give it just the right amount of richness. A creamy, comforting meal. The recipe is from Barton Creek Country Club in Austin, TX. I clipped it from the Austin-American Statesman many years ago.
Provided by appleydapply
Categories Chowders
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Peel and dice potatoes. Bring a pot of water to boil. Parboil potatoes by placing in boiling water for 5 minutes. Pour off water and set potatoes aside.
- In a large pot, saute bacon until well done. Add onion, celery, carrot, peppers, and corn to bacon and bacon fat. Saute until tender.
- Add flour to bacon and vegetables to make a roux. Stir until smooth and thickening. Add potatoes. Gradually add chicken broth and stir until smooth. Bring to a boil. Add half & half and simmer for 5 minutes. The starch from the potatoes helps thicken the soup, and the parboiled potatoes will finish cooking in the soup.
- Salt and pepper to taste.
Nutrition Facts : Calories 679.6, Fat 45.6, SaturatedFat 20.4, Cholesterol 98.3, Sodium 1026.2, Carbohydrate 50, Fiber 4.9, Sugar 3.1, Protein 19.7
COUNTRY CLUB CORN
We love this because it uses canned corn and makes it taste much better. It's so easy and quick to put together. The original recipe uses cream-style corn, but I have only used whole kernel corn. Recipe is from "Favorite Recipes From Southern Kitchens---Vegetables" which apparently was published in 1968 by The Progressive Farmer Magazine and is credited to Charlotte McCracken of Sentinel, Oklahoma.
Provided by Deb G
Categories Corn
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Grease or butter a small, shallow casserole dish. ( Mine is approximately 6 1/2 inches square and 2 inches deep.).
- In the prepared dish, combine the cream, corn, and pepper.
- Cut butter in small pieces and put on top of corn.
- Put the broken saltine pieces on top of casserole.
- Bake until slightly brown on top (approx. 20 minutes).
Tips:
- Use fresh corn on the cob. Fresh corn will give your dish the best flavor and texture.
- Don't overcook the corn. Overcooked corn will be tough and chewy. Cook it just until it is tender but still has a slight crunch.
- Use a variety of seasonings. Season your corn with salt, pepper, butter, and other herbs and spices to taste. You can also add cheese, bacon, or other toppings.
- Serve the corn hot. Corn on the cob is best served hot off the grill or out of the oven. You can also make it ahead of time and reheat it before serving.
Conclusion:
Country Club Corn is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to use fresh corn on the cob and can be seasoned to taste. Whether you grill it, roast it, or boil it, Country Club Corn is sure to be a hit.
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