Marshas Way Of Making Cream Style Corn Recipes

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.

Steps:

• Drain a can of whole kernel corn and place in a saucepan on the stove. Heat on medium to high heat.
• Sprinkle flour and chicken bouillon over corn and stir well.
• Turn heat up and add milk,whipping cream, salt and pepper and a dash of red pepper. Stir well.
• Bring to a boil stirring constantly til flour thickens in milk.
• Serve and enjoy!

Steps:

• Cook corn according to package directions; I use the microwave.
• Melt butter in saucepan, stir in flour and blend well.
• Add milk, about 1/2 cup at a time, and blend with whisk.
• Cook over medium heat until thickened.
• Stir in sugar, salt and pepper.
• Add cooked, drained corn.
• Hint: sometimes I use part milk, part cream.

Steps:

• Remove kernels: Stand a cob of corn on a kitchen-towel-lined baking sheet. With a sharp knife, slice downward to remove kernels. Repeat with remaining ears. With the edge of a soup spoon, scrape downward to remove pulp.
• In a large skillet, melt butter over medium heat. Add onion and cook, stirring frequently, until softened, 2 to 3 minutes. Add corn kernels, pulp, and 1 cup water. Bring to a boil. Reduce to a simmer; cover, and cook, stirring occasionally until corn is very tender, 20 to 25 minutes.
• Add cream and sugar; simmer, uncovered, until cream has thickened, 4 to 6 minutes. Season with salt and pepper. Serve.