Best 4 Scallion Cream Cheese Corn On The Cob Recipes
**Scallion Cream Cheese Corn on the Cob: A Savory Treat to Elevate Your BBQ Gatherings**
Grilled corn on the cob is a summertime staple, but why settle for plain when you can indulge in a burst of flavors with our delectable Scallion Cream Cheese Corn on the Cob recipe? This dish combines the irresistible taste of sweet corn with a luscious scallion cream cheese spread, resulting in a delightful harmony of textures and flavors. Get ready to elevate your backyard barbecues and impress your guests with this easy-to-make yet extraordinary side dish.
**Additional Recipe Options:**
- **Garlic Herb Butter Corn on the Cob:** Experience a classic twist with our Garlic Herb Butter Corn on the Cob recipe. Melted butter infused with aromatic herbs like garlic, parsley, and thyme enhances the corn's natural sweetness, creating a savory and satisfying treat.
- **Mexican Street Corn (Elote):** Bring the vibrant flavors of Mexico to your table with our Mexican Street Corn (Elote) recipe. This dish features corn on the cob smothered in a creamy mixture of mayonnaise, sour cream, cotija cheese, and a medley of Mexican spices. It's a fiesta of flavors that will tantalize your taste buds.
- **Bacon Ranch Corn on the Cob:** Indulge in the ultimate indulgence with our Bacon Ranch Corn on the Cob recipe. Crispy bacon bits and a creamy ranch dressing elevate the humble corn on the cob to new heights of deliciousness. This recipe is sure to be a hit at potlucks and picnics.
GRILLED CORN ON COB WITH KIMCHI MAYO AND SCALLIONS
Steps:
- Prepare a grill for medium-high heat.
- Combine the mayonnaise, sour cream, kimchi brine and soy sauce in a small bowl.
- Toss the corn with the oil and season with salt and pepper. Grill the corn, turning occasionally, until cooked through and charred, 8 to 10 minutes. Remove from the heat, spread with the kimchi mayo and sprinkle with the scallions.
CREAMED CORN
Steps:
- Cut the kernels off the corn and place in a bowl. Use the back of a knife or a butter knife to "milk" the cobs. (This means applying pressure to remove any of the juice left from the kernels being cut off.)
- Melt the butter in a large nonstick skillet over medium heat. Add the shallot and cook until softened and translucent, 2 to 3 minutes. Pour in the corn and any liquid scraped from the cobs. Cook until the kernels are bright yellow, shiny and softened, 2 to 3 minutes. Sprinkle with the salt and pepper. Stir in the cream cheese until it is melted and combined into the corn, another 2 to 3 minutes. Taste for seasoning. Transfer the corn to a serving dish and sprinkle with the chives. Serve immediately.
CORN ON THE COB WITH PARMESAN CHEESE
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Heat the oil in a heavy small skillet over medium heat. Add the garlic and saute until tender and fragrant, about 1 minute. Remove the skillet from the heat and cool. Set aside 2 tablespoons of the Parmesan cheese and stir the rest into the garlic mixture, along with the parsley and salt.
- Cook the corn in a large saucepan of boiling salted water until crisp-tender, about 5 minutes. Using tongs, transfer the corn to a platter. Brush the cheese mixture over the hot corn and serve. Sprinkle the remaining 2 tablespoons of cheese on top of the corn.
SCALLION CREAM CHEESE
I used to buy the little 2 ounce cups of this from the bagel place I go to on my way to work. Now, I make it myself and bring my own bagels from home, to save money, and it saves a stop on the commute...gets me in the office earlier and OUT earlier! This stuff keeps well in the fridge for days but I just store mine in the fridge at work. I mark it, in magic marker "JUDY" and everyone know to leave it alone or incur the wrath of the queen.
Provided by Hey Jude
Categories Breakfast
Time 10m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Put the cream cheese, scallions, milk and salt in the bowl of a food processor fitted with the steel blade and process until smooth.
- Put in an airtight container into the fridge. In my experience, it keeps well for about a week to 10 days.
Tips:
- Choose fresh corn on the cob: Look for ears with bright green husks and tightly packed kernels.
- Prepare the corn properly: Remove the husks and silk from the corn. If desired, cut the corn into smaller pieces.
- Use a flavorful cheese: A sharp cheddar cheese or a creamy goat cheese will add a lot of flavor to the dip.
- Don't overcook the corn: The corn should be cooked until it is tender but still has a slight crunch.
- Serve the dip warm: This dip is best served warm, so make it just before you plan to eat it.
Conclusion:
Scallion cream cheese corn on the cob is a delicious and easy-to-make appetizer or side dish. It is perfect for summer gatherings or potlucks. With its creamy texture, smoky flavor, and sweet corn kernels, this dish is sure to be a hit. So next time you are looking for a new way to enjoy corn on the cob, give this recipe a try. You won't be disappointed!
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