Aunt Sadies Creamy Fresh Corn Recipes

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.

Steps:

• Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husk. You should have about 7 cups of kernels.
• Melt the butter in a large, heavy saute pan. Add the corn, salt, and pepper and saute uncovered on medium-low heat for 8 to 10 minutes, stirring occasionally, until all the starchiness in the corn is gone. Taste, for salt and pepper, and serve.

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil over medium heat; reduce heat. Simmer, uncovered, for 6-8 minutes or until heated through.

Steps:

• Melt the butter and place in a large bowl.
• Stir in sugar and flour.
• Add eggs and vanilla mix well.
• Pour into a 9X13 pan.
• Place in oven preheated to 350.
• Bake for 25 minute
• Cut into squares.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Melt butter in a large saucepan over medium low heat. Mix in sugar and stir until dissolved. Mix in corn and stir to coat. Stir in cream cheese and cook until melted and well blended.
• Transfer the mixture to the prepared baking dish. Top with bread crumbs and dot with butter.
• Bake in the preheated oven 20 to 30 minutes, until lightly browned.

Steps:

• Remove any excess fat from brisket, but leave a little on top. Place one half of the onions on bottom of pan. Season the onions with a litle salt, pepper, garlic powder and lots of Hungarian paprika.
• Place brisket on top of onions.
• Place other half of onions and allspice on top of the brisket.
• Cover tight and roast in a 300 degree oven for 3 hours.
• Test your brisket and when it is fork tender, take it out. Let it cool and then slice it very thin. Strain juice and either thicken it with a little cornstarch or serve as is au jus, with onions (as I do).
• This is best made in advance. Note: I refrigerate the juices and get rid of the fat that rises to the top. Before serving I pour it over the sliced brisket and reheat in the oven until heated through.

Steps:

• Husk the corn and remove silks; cut the kernels from the cob. Scrape cob well to remove all the pulp and milk; there should be at least 3 cups.
• Cook bacon slowly until crisp in a skillet; remove and drain on paper towel.
• Stir corn into hot bacon fat, then add water, salt, and sugar. Stir and cook 5 minutes, uncovered.
• Stir milk gradually into flour; keep smooth. Add this to the corn and cook, stirring constantly for a few minutes or until thickened. Mix in pepper and butter.
• Serve hot, garnished with the crumbled bacon.