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
CREAMLESS CREAM CORN
Steps:
- Shuck half the corn and remove the kernels from the husks. Place the corn in a blender and discard the cobs and husks. Purée the corn with 1/3 cup water. Press the purée through a fine sieve and reserve.
- Shuck the remaining corn, cut the kernels from the cobs, and reserve. Melt 2 tablespoons of the butter in a large, high-sided skillet over medium heat. Add the onion, salt, and pepper and cook until the onion begins to soften, about 10 minutes. Add the reserved corn, salt, and 1/2 cup of water. Cook, stirring occasionally, until the corn is almost tender, about 7 minutes.
- Meanwhile, transfer the strained corn purée into a double boiler set over barely simmering water. Cook gently, stirring frequently, until the liquid thickens to the consistency of heavy cream, about 3 minutes. Season the purée with salt and pepper. Remove the corn and onion mixture from the heat and stir in the corn cream. Add the tarragon and adjust the seasoning if necessary with salt and pepper.
BAKED CORN (LIKE A CORN CASSEROLE, BUT NO CHEESE OR SOUR CREAM)
This is an amazing side dish. I often whip this up when making food for church, a sick friend or a new mom. It's one of those easy, cheap and delicious meals. I have another corn casserole dish that I also love. But, this is one of the few that doesn't require cheese, cream cheese or sour cream. I use club crackers. But, I'm sure that you could also use Ritz. It's obviously not a diet food. Yum!
Provided by Martha Cooks
Categories Corn
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Beat the eggs, add corn, sugar, salt, milk and 1/2 of your crushed club crackers.
- Dump into a greased or sprayed small baking dish. I use the 9x9 glass ones.
- Cover with the remaining half of cracker crumbs and dot with butter.
- Cover with foil and bake at 350°F for 1 hour.
Nutrition Facts : Calories 282.3, Fat 11.2, SaturatedFat 4.6, Cholesterol 76, Sodium 633.5, Carbohydrate 42.6, Fiber 1.3, Sugar 20.5, Protein 5.5
CREAMED CORN WITHOUT CREAM
When you grate corn on the large holes of a box grater, you get a lot of creamy milk from the corn, so no dairy cream is necessary for this version of what is usually a very rich dish. If the corn is sweet, as corn should be, I prefer to let the dish stand alone with no additional flavorings; that's why I've made the shallot or onion and the herbs optional.
Provided by Martha Rose Shulman
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Grate the corn on the large holes of a box grater placed over a wide bowl. If you wrap plastic wrap around the 3 other sides of the grater, the splashes will go into the bowl.
- Melt 1 tablespoon of the butter in a medium saucepan over medium heat, and add shallots if using. Cook, stirring, until shallot is tender and fragrant, about 2 minutes, and add the corn and salt to taste. Cook for 5 minutes, stirring often, until the mixture is sweet and creamy. Taste and adjust salt. Stir in the remaining tablespoon of butter and remove from the heat. Serve hot, garnished with fresh herbs if desired.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 3 grams, Carbohydrate 37 grams, Fat 7 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 380 milligrams, Sugar 6 grams, TransFat 0 grams
I CAN'T BELIEVE ITS NOT REAL POPCORN!
I am allergic to corn and I have craved the taste of popcorn for the last 3 years. I ran across this recipe somewhere along the way and cannot believe I didn't think of this myself. There have to be others out there like me who would appreciate this! This recipe is just for 1 serving.
Provided by Renea
Categories Lunch/Snacks
Time 2m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- In small bowl break rice cakes into small pieces.
- Pour melted butter over all, or any butter substitute.
- Salt and enjoy.
CARIBBEAN CREAMED CORN, CORNBREAD
this is another level of cornbread...its moist, tasty and very sophisticated with a taste that leaves u wanting more and more. u never make 1 and become satisfied with it. i am from the west indies so i decided 2 caribbean-ise the cornbread and i am sure that u will love it just as much as i did. happy eating! :)
Provided by angeliceyes
Categories Savory Pies
Time 40m
Yield 1 BAKING DISH, 12 serving(s)
Number Of Ingredients 14
Steps:
- Spray baking dish with cooking spray and pre-heat oven to 400 degrees.
- whisk together all the dried ingredients and set aside. in another bowl, whisk together the eggs, milk and melted butter (i used i cant believe its not butter in order to lessen the amount of fat and it worked perfectly well) and add to the dried ingredients, whisking all the way until all the ingredients are well incorporated. then add in peppers, creamed corn, celery and onions. mix well and set aside for 15 minutes in order for the cornmeal to soak up all the liquids. this ensures a much more moist cornbread.
- place in oven for 20-25 minutes or until the knife comes out clean.
Nutrition Facts : Calories 192.3, Fat 8, SaturatedFat 4.3, Cholesterol 63.6, Sodium 451.2, Carbohydrate 25.6, Fiber 2.1, Sugar 4, Protein 6
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