OLD-FASHIONED SCALLOPED CORN
Delicious country style creamed corn casserole, a family favorite! Originally submitted to ThanksgivingRecipe.com.
Provided by Cali
Categories Side Dish Casseroles Corn Casserole Recipes
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter one 8x11x2 inch casserole dish.
- In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs. Pour mixture in into the prepared dish.
- In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper. Sprinkle crumb topping over the casserole.
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 31.4 g, Cholesterol 61.6 mg, Fat 11.6 g, Fiber 2 g, Protein 4.5 g, SaturatedFat 6.4 g, Sodium 566.6 mg, Sugar 4.8 g
SEARED SCALLOPS WITH CORN CREAM
This recipe for seared scallops on fresh corn cream shows that you can take a few seasonal ingredients, put them together simply and quickly, and produce something pretty special. There are three keys to producing sufficiently seared scallops. First, they must be perfectly dry. Second, the oil goes on the cold scallops, not in the hot pan. Third, your pan must be extremely hot, which means you have to use a very heavy, cast iron or stainless steel pan.
Provided by Chef John
Categories Seafood Shellfish Scallops
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Stir corn kernels, chicken broth, 2 tablespoons butter, cayenne pepper, and salt together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until corn is tender, about 5 minutes.
- Pour corn mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Pour pureed corn mixture through a fine-mesh strainer into a saucepan. Season with salt to taste.
- Toss scallops, Fresno pepper, canola oil, kosher salt, and smoked paprika in a bowl until scallops are completely coated. Separate pepper slices from scallops.
- Heat a large heavy skillet over high heat until very hot, about 5 minutes. Cook scallops in hot skillet until browned on one side, about 3 minutes. Turn and cook on the other side until cooked through, about 3 minutes more. Cook and stir sliced peppers on the side of the skillet while the scallops are cooking.
- Remove skillet from heat; transfer scallops to a plate, leaving peppers in hot skillet. Stir water and 1 tablespoon butter into peppers until butter melts. Drizzle lemon juice over peppers; stir to glaze peppers completely.
- Divide corn cream between four bowls. Place 3 scallops over corn puree and top with glazed peppers. Garnish with radish sprouts.
Nutrition Facts : Calories 275.7 calories, Carbohydrate 18.4 g, Cholesterol 63.7 mg, Fat 13 g, Fiber 2.3 g, Protein 23.1 g, SaturatedFat 5.9 g, Sodium 986.8 mg, Sugar 3.3 g
SCALLOPED CORN
This comforting casserole features sunny corn kernels tucked into a creamy custard. My mom got this recipe and many other excellent ones from her mother. By the time this crowd-pleasing corn dish left the table, my father, sister, brothers and I would have almost scraped it clean. -Sandy Jenkins, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. In a large bowl, whisk the first seven ingredients until blended. Stir in corn and 1/2 cup crushed saltines., Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with remaining saltines. Bake, uncovered, 55-65 minutes or until golden brown and a knife inserted in the center comes out clean.
Nutrition Facts : Calories 236 calories, Fat 11g fat (5g saturated fat), Cholesterol 112mg cholesterol, Sodium 296mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 2g fiber), Protein 9g protein.
GRILLED SCALLOPS WITH CREAMED CORN
If you're going to go the distance gathering all the spices for this multipurpose dry rub recipe (and you should), go ahead and triple the batch.
Categories Bon Appétit Dinner Corn Summer Scallop Shellfish Seafood Grill Grill/Barbecue Leek Chile Pepper Skewer
Yield 4 servings
Number Of Ingredients 23
Steps:
- Prepare a grill for medium-high heat. Coarsely grind pasilla chiles in spice mill. Mix ground chiles with thyme, oregano, coriander, fennel, chipotle chile powder, black pepper, paprika, garlic powder, and onion powder in a small bowl to combine. Scatter lime zest over scallops, then cover them all over with 2 Tbsp. dry rub (reserve extra rub for another use). Chill scallops while you make the creamed corn.
- Heat olive oil in a medium saucepan over medium-low. Cook green garlic, shallot, and garlic, stirring occasionally, until very tender but without taking on any color, 6-8 minutes. Increase heat to medium and add grated corn; cook, stirring often, until liquid evaporates, about 5 minutes. Stir in 2 Tbsp. water and cook, stirring, until absorbed. Continue to cook, stirring and adding water 2 Tbsp. at a time and letting it absorb completely before adding more, until corn is creamy with a risotto-like consistency, 12-18 minutes. Stir in butter; season creamed corn with salt.
- Thread scallops onto skewers, dividing evenly, season with salt, and drizzle with a little vegetable oil. Grill until deeply browned and just cooked through, about 3 minutes per side, depending on size. Transfer skewers to a platter and squeeze some lime juice over scallops.
- To serve, divide creamed corn among plates and top with skewers. Serve with more lime wedges for squeezing over.
- Do Ahead:
- Dry rub can be made 1 month ahead. Store airtight at room temperature.
SEARED SCALLOPS WITH CREAMED CORN
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Slice the kernels off 4 ears of corn. Grate the remaining 2 ears on the large holes of a box grater.
- Bring 1/2 cup water, the vinegar, sugar and a big pinch of salt to a boil in a small saucepan over high heat. Remove from the heat; add the sliced red onion and set aside to pickle, at least 10 minutes.
- Meanwhile, heat 1 tablespoon vegetable oil in a medium saucepan over medium-high heat. Add the diced red onion and cook, stirring occasionally, until softened, about 4 minutes. Add the corn kernels and cook, stirring, 2 minutes. Reduce the heat to medium and add the evaporated milk and grated corn. Simmer until thick, 5 to 7 minutes; season with salt and pepper. Cover and keep warm over low heat.
- Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Season the scallops with salt and pepper. Add to the skillet and cook, undisturbed, until browned on the bottom, about 3 minutes. Flip and cook until cooked through, about 1 more minute.
- Divide the corn among bowls and top with the scallops. Drain the pickled onion, reserving 2 teaspoons of the liquid. Toss the onion and liquid with the tomatoes, basil and parsley; season with salt. Add to each bowl.
Nutrition Facts : Calories 470, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 41 milligrams, Sodium 903 milligrams, Carbohydrate 55 grams, Fiber 4 grams, Protein 32 grams, Sugar 21 grams
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