Old Fashioned Cream Corn Recipes

Steps:

• 1. Remove husks and silk from corn; wash cobs.
• 2. In large bowl, cut kernels from cob; use blunt edge of knife blade (or tool of your choice) to scrape milk from the cobs.
• 3. Add 3 cups of corn and it's milk to a large, non-stick sauce pan.
• 4. Add 3 tablespoons butter, salt, sugar and pepper.
• 5. Stirring constantly, place over medium heat and simmer until butter melts.
• 6. Add water, lower heat to medium-low (slow simmer) and contiue stirring (very important to stir constantly to prevent sticking and scorching!) for 4 to 5 minutes. Mixture should resemble a loose pudding or very thick gravy.
• 7. Remove from heat. Serve Immediately, topped with a pat of butter and a sprinkle of paprika, if desired.
• 8. Cover and refrigerate leftovers.

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.

Steps:

• Combine all ingredients except last two in a pot and bring to a boil.
• Blend butter with flour, add to the corn, mix well and remove from heat.

Steps:

• In a large skillet over medium heat melt the butter.
• Stir in the corn kernels and the half and half cream; mix to combine.
• Sprinkle with cornstarch, sugar and salt; bring to a boil, stirring constantly.
• Reduce heat and simmer stirring occasionally for about 10-12 minutes.
• Season with black pepper to taste.

Steps:

• In a large skillet, (seasoned cast iron does well here) cook the bacon over medium-high heat until crisp. Turn off the heat and transfer the bacon to a paper towel lined plate. Reserve the drippings in the pan.
• On a cutting board, cut the stalk ends of the corn cobs to make a flat surface; stand them up and shave the corn from the cobs with a sharp chef's knife. Return the skillet to medium-low heat, and add the corn kernels. With the back of the knife, firmly scrape the cobs over a shallow plate to extract as much liquid (milk) as possible and add it to the skillet.
• Season corn lightly with salt and pepper and cook until broken down and creamy, about 30 to 45 minutes, stirring often; add water if the pan gets too dry.
• Serve warm or at room temperature.

Steps:

• Cut corn from cobs (reserve cobs) and put in a large saucepan with water, butter, 1 tsp salt, and 1/2 tsp pepper. Simmer over medium heat, uncovered, stirring occasionally, until tender, 5 to 7 minutes.
• Meanwhile, scrape cobs in a small saucepan to extract "milk." Whisk in cream and flour. Boil over medium heat, whisking constantly, 1 minute. Carefully transfer cream mixture and 2 cups corn with some of cooking liquid to a blender and purée (use caution when blending hot liquids). Stir purée into corn and simmer 5 minutes. Stir in chives; season with salt and pepper.

Steps:

• Remove kernels from shucked ears of corn by standing the ears on one end and running a sharp knife down between kernels and ear.
• In large heavy skillet, melt butter over medium heat.
• Add corn and red pepper; cook, stirring, for 8 to 10 minutes, until corn is tender.
• Add whisky; cook, stirring, until almost all the whisky has evaporated.
• Add cream; increase heat to high.
• Cook, stirring, for 1 minute, until cream has reduced and thickened a little.
• Remove from heat; season with salt and pepper to taste.