Best 6 Dehydrator Creamed Corn Recipes
Creamed corn is a classic dish made from sweet corn, cream, and seasonings. It is a popular side dish for many meals, including roasted chicken, fried pork chops, and grilled fish. Creamed corn can be made from fresh, frozen, or canned corn. It can also be made ahead of time and reheated when ready to serve. This recipe provides instructions for dehydrating creamed corn, which is a great way to preserve it for later use. Once dehydrated, creamed corn can be stored in an airtight container for up to a year. To rehydrate, simply add water and heat it until it reaches the desired consistency. This recipe also includes instructions for making creamed corn from scratch, as well as a variation for making it with canned corn. Whether you are looking for a quick and easy side dish or a way to preserve your summer corn harvest, this recipe has you covered.
Here are our top 6 tried and tested recipes!
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.
COOKING DRIED SWEET CORN
After you have dried sweet corn here is a good recipe to prepare it for the table.
Provided by Kathie Carr
Categories Vegetables
Time 1h15m
Number Of Ingredients 6
Steps:
- 1. Soak dried corn for 2 hours in water in a saucepan. Do NOT drain. Cover and cook slowly until the kernels are tender (50 to 60 minutes). Correct seasonings if desired. Add butter. Serve in sauce dishes, broth and all. If you like, add two tablespoons milk. Serves four to six.
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
Make this easy classic creamed corn from scratch, and never buy canned again! Creamed corn is a simple and tasty Southern side dish, perfect to serve at the Holidays or your next summer BBQ!
Provided by Diana
Categories Side Dish
Time 15m
Number Of Ingredients 9
Steps:
- In a saucepan or pot, melt the butter and saute the onion until it's soft and translucent.
- Add the corn kernels, if they're frozen then cook them for a few minutes until they're warmed through.
- Add flour, and cook for 1 minute then add the cream and milk.
- Bring the mixture to a gentle simmer, and allow the sauce to thicken.
- Season with salt, pepper, and add fresh or dried thyme. Cook for a couple of minutes then remove from heat.
- Using an immersion blender, blend half of the creamed corn or all of it if you prefer a creamier consistency.
Nutrition Facts : Calories 166 kcal, Carbohydrate 18 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 30 mg, Sodium 339 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
DEHYDRATOR CREAMED CORN
To rehydrate and cook dried corn: In a saucepan, combine 1/4 cup dried corn with 1 cup hot water. If the corn has been blanched, it will rehydrate in 5 to 10 minutes, unblanched corn will take about 30 minutes or longer. Bring the rehydrated corn to a boil and cook for 3 to 5 minutes, cover and let sit for 5 minutes. Drain. This will yield 3/4 cup cooked corn. This recipe adapted from "Mary Bell's Complete Dehydrator Cookbook". Prep time does NOT include dehydrator drying time.
Provided by TxGriffLover
Categories Corn
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, melt the butter over low heat. Sprinkle in the flour and stir with a wire whisk until blended. Slowly add the milk and sugar, stirring constantly.
- Add the cooked corn, celery powder, and pepper, and remove the pan from the heat. Top with more celery powder or a dusting or Parmesan cheese.
- Tip: Rehydrate small pieces of dried green bell pepper with the corn and cook them together.
Nutrition Facts : Calories 105.6, Fat 8, SaturatedFat 5, Cholesterol 23.8, Sodium 70.9, Carbohydrate 6.2, Fiber 0.1, Sugar 0.5, Protein 2.5
CREAMED DRIED SWEET CORN WITH ONION AND CHIVES
Step aside, cornbread. In Pennsylvania Dutch country, dried sweet corn is an essential part of the Thanksgiving table. Soak it in milk and cream for at least 4 hours (or up to overnight), then simmer it with a bit of sautéed onion for a luscious side dish that's as sweet as summer corn-and even more irresistible.
Provided by Adina Steiman
Categories Thanksgiving Side Corn Milk/Cream Pennsylvania Fall
Yield 10-12 servings
Number Of Ingredients 9
Steps:
- Stir corn, milk, and cream in a large bowl. Cover with plastic wrap and chill at least 4 hours or up to overnight.
- Melt butter in a large pot over medium heat. Add onion and a pinch of salt and cook, stirring often, until onion is translucent and just starting to turn golden, about 6 minutes. Add corn mixture, sugar, and 1 Tbsp. salt. Increase heat to medium-high and cook, stirring frequently, until mixture comes to a boil. Reduce heat to low and simmer, stirring occasionally, until creamed corn is thick, about 30 minutes.
- Season to taste with salt and pepper. Top with chives.
Tips:
- To achieve the best results, use fresh corn kernels. Frozen or canned corn will not dehydrate as well.
- If you don't have a dehydrator, you can use your oven to dehydrate the corn. Set the oven to its lowest setting (usually around 140°F) and prop the door open with a wooden spoon or oven mitt to allow moisture to escape.
- Dehydrating creamed corn is a great way to preserve it for later use. Once the corn is dehydrated, it can be stored in an airtight container in a cool, dry place for up to a year.
- Dehydrated creamed corn can be used in a variety of dishes, such as soups, stews, casseroles, and side dishes. It can also be rehydrated and used as a spread or dip.
Conclusion:
Dehydrating creamed corn is a simple and easy way to preserve this delicious and versatile dish. With a few simple steps, you can create a dehydrated creamed corn that can be stored for up to a year and used in a variety of dishes. So next time you have leftover creamed corn, don't throw it away! Dehydrate it and enjoy it later!
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