**Creamy Corn Off the Cob: A Culinary Delight**
Indulge in the delightful flavors of fresh corn on the cob, transformed into a creamy and delectable dish. Our collection of recipes caters to diverse preferences, offering both stovetop and oven-baked methods. Savor the classic taste of Simply Creamed Corn, or elevate your palate with variations such as Creamed Corn with Roasted Poblano Peppers, Bacon and Chives Creamed Corn, and Cheesy Creamed Corn. Each recipe promises a unique culinary experience, ensuring that every bite is a burst of flavor.
CORN OFF THE COB
Provided by Nancy Fuller
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a large saute pan over medium heat. Add the onions and saute until softened, about 3 minutes. Add the chicken stock, heavy cream, corn and some salt and pepper and cook, stirring occasionally, until the liquid is mostly evaporated and the corn is soft. If the corn isn¿t done but the liquid is gone, add a little more stock and continue cooking. Stir in the vinegar and serve.
FRESH CORN WITH RICH, CREAMY SAUCE
Steps:
- Using a sharp knife, cut the tip off of the corn. Place on a large plate or waxed paper, cut-side down, and cut the kernels off of the cob, following the angle of the cob with your knife. With the dull side of the knife, scrape the cob to get any extra juices. Repeat with the remaining cobs.
- Combine the corn and juices with the cream, salt, pepper, and sugar.
- In a medium skillet or sauté pan over medium-low heat, melt the butter. Add the corn and reduce heat to low. Cook, stirring frequently, for 15 to 20 minutes.
- Combine the cold water with the flour until well blended. Stir into the corn mixture and continue cooking and stirring until thickened and bubbly.
Nutrition Facts : Calories 381 kcal, Carbohydrate 30 g, Cholesterol 82 mg, Fiber 3 g, Protein 6 g, SaturatedFat 18 g, Sodium 328 mg, Sugar 9 g, Fat 29 g, ServingSize Serves 4, UnsaturatedFat 0 g
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
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.
CORN OFF THE COB
Provided by Jacques Pepin
Categories easy, quick, side dish
Time 15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Remove the husks from the corn and cut the kernels off the cobs with a sharp knife. You should get 5 to 6 cups of kernels. Place in a saucepan with the water, oil, butter and salt. Bring to a boil over high heat, stirring. Cover and continue to boil over high heat for 2 to 3 minutes. Serve as soon as possible.
Nutrition Facts : @context http, Calories 142, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 210 milligrams, Sugar 6 grams, TransFat 0 grams
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 the Freshest Corn: Choose ears with bright green husks and tightly packed kernels. Avoid corn with dried or yellowed husks.
- Blanch the Corn: Blanching the corn kernels briefly in boiling water helps preserve their color and flavor.
- Use Heavy Cream: Heavy cream adds a rich, creamy texture to the corn. For a lighter version, you can use milk or half-and-half.
- Season to Taste: Don't be afraid to adjust the seasonings to your liking. Add more salt, pepper, or garlic powder if desired.
- Garnish with Fresh Herbs: Fresh herbs like parsley, chives, or basil add a pop of color and flavor to the dish.
Conclusion:
Fresh cream corn off 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 bit of time, you can enjoy this delicious and nutritious dish. So next time you're looking for a quick and easy side dish, give this fresh cream corn off the cob a try. You won't be disappointed!
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