Indulge in the delightful flavors of summer with our collection of creamed corn on the cob recipes. From classic Southern-style preparations to creative twists that introduce unique flavors and textures, our recipes offer a range of options to satisfy every palate. Whether you prefer the comforting simplicity of traditional creamed corn or crave something more adventurous, we have the perfect recipe for you. Get ready to elevate your next barbecue or summer gathering with this delicious and versatile dish.
Check out the recipes below so you can choose the best recipe for yourself!
CREAMED CORN
Follow our easy, step-by-step, photo illustrated recipe to make this old Southern Classic recipe. You'll love the taste of this corn dish, made with fresh shucked corn. It's called creamed corn, but we don't use any cream to make ours. Creamed Corn is a super easy side dish that all the family will enjoy.
Provided by Steve Gordon
Categories Side Dishes
Time 30m
Number Of Ingredients 5
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!
CREAM CORN LIKE NO OTHER
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
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
CREAMED CORN WITH LIME
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the corn stock: Put the corn cobs, garlic, bay leaf, onion, coriander, salt and 2 quarts water in a large pot and bring to a boil. Reduce the heat to a simmer and cook to reduce the liquid to 2 cups, about 45 minutes. Strain and reserve, keeping the stock warm.
- For the creamed corn with lime: Heat a large saucepan over medium heat and drizzle with olive oil. Add the bacon and cook, stirring as needed, until crisp and the fat is rendered, about 10 minutes. Add the onions, garlic and a pinch of salt and cook until the onions have softened, another few minutes. Add the reserved corn kernels, lime zest and corn stock, bring to a simmer and cook until the mixture thickens and reduces, 12 to 15 minutes. Remove the pan from the heat and stir in the butter, sour cream and cilantro. Taste and season with salt and pepper.
SOUTHERN CREAMED CORN
A Southern staple, this creamed corn recipe from Food Network will leave you feeling satisfied.
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- In a large bowl, cut the tip off cob. Cut the kernels from cob with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid.
- Whisk together sugar, flour, and salt and pepper, to taste. Combine with corn. Add the heavy cream and water. Mix.
- In a large skillet over medium heat, heat bacon grease. Add corn mixture and turn heat down to medium-low, stirring until it becomes creamy, about 30 minutes.
- Add the butter right before serving.
FRESH CREAM CORN OFF THE COB
In just a few minutes you can have fresh off the cob, creamed corn. It's much better than canned cream corn and you know exactly what's in it with nothing you can't pronounce
Provided by tabasco0697
Categories Corn
Time 25m
Yield 5 1/4 cup servings, 5 serving(s)
Number Of Ingredients 5
Steps:
- Take the husks and silk off the corn.
- Use a large bowl to catch all the kernels and juice from the cobs. Using a very sharp paring knife cut the very tips of the kernels off the cob. Then use a fork to scrape what remains of the kernels plus all the juice.
- Transfer to a saucepan and add the milk, butter, salt. and pepper and heat over medium - medium low heat stirring constantly. Cook for 10 minutes.
Nutrition Facts : Calories 131, Fat 8.2, SaturatedFat 4.7, Cholesterol 19.5, Sodium 309.5, Carbohydrate 14.4, Fiber 2, Sugar 2.9, Protein 2.8
CREAMED CORN ON THE COB
Make and share this Creamed Corn on the Cob recipe from Food.com.
Provided by Christmas Carol
Categories Corn
Time 22m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F.
- Place a metal steamer basket in bottom of a large pot and add water to the bottom of the basket.
- Stand corn in and bring to a boil.
- Cover, then steam for about 6 minutes.
- Transfer corn to a roasting pan and let cool.
- In a small bowl, beat the butter and cream together with a fork.
- Stir in salt and pepper.
- Brush half the mixture on the corn and bake for 4 to 5 minutes.
- You may also grill the corn over medium heat.
- Remove corn from oven or grill and brush with remaining butter mixture.
Tips:
- Select Fresh Corn Cobs: Choose fresh, tender corn cobs with plump, bright green kernels. Avoid cobs with dried out or damaged kernels.
- Remove Husks and Silk: Carefully peel back the husks and remove the silk from the corn cobs. Use a damp paper towel to wipe away any remaining silk.
- Boil the Corn Cobs: Bring a large pot of salted water to a boil. Add the corn cobs and cook for 4-5 minutes, or until the kernels are tender but still slightly firm.
- Make the Creamy Sauce: In a separate saucepan, melt butter over medium heat. Whisk in flour until smooth. Gradually add milk, whisking constantly to avoid lumps. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened.
- Add Seasonings and Corn: Stir in diced onion, garlic, salt, pepper, and paprika into the creamy sauce. Bring to a simmer and cook for 2-3 minutes. Add the cooked corn cobs and stir to coat with the sauce.
- Garnish and Serve: Transfer the creamed corn on the cob to a serving dish. Sprinkle with chopped parsley or chives for garnish. Serve hot with additional butter and salt and pepper to taste.
Conclusion:
Creamed corn on the cob is a classic summer side dish that is easy to make and always a crowd-pleaser. With just a few simple ingredients and a little bit of time, you can create a delicious and creamy dish that is perfect for any occasion. Whether you are having a backyard barbecue, a potluck dinner, or a family gathering, creamed corn on the cob is sure to be a hit. So next time you have fresh corn on hand, give this recipe a try and enjoy the creamy, sweet, and savory flavors of this classic dish.
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