TRADITIONAL ENGLISH TAVERN CREAMED CORN
This is a recipe from Gulliver's Restaurant in Irvine, Ca. My family started a tradition years ago to make prime rib, Yorkshire pudding, creamed corn and trifle for Christmas dinner. This recipe is so easy and very delicious. I like it sweeter, so I add more sugar. The last two ingredients are called "Roux" and they are what make the creamed corn thicken. Enjoy!
Provided by Gidg9088
Categories < 30 Mins
Time 25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients except the last two (roux) in a pot and bring to a boil.
- For roux: blend butter with flour in a separate bowl, whisk a little at a time into the hot corn mixture, combine well and remove from heat.
- Serve.
Nutrition Facts : Calories 195.9, Fat 10.2, SaturatedFat 6, Cholesterol 32.9, Sodium 226, Carbohydrate 25.7, Fiber 2, Sugar 3.1, Protein 4.1
BETTER THAN GRANNIE'S CREAMED CORN
Steps:
- In a saucepan over medium heat, sweat the onion in butter and salt until translucent.
- In a large mixing bowl, place a paper bowl in the middle of the bowl. Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.
- Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened. Add the rosemary. Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, using a whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes. Remove the rosemary. Season with freshly ground black pepper.
CREAMED CORN
Traditional creamed corn gets its luscious richness not from cream or milk, but from the milky juice of the corn kernels and cob. Here, frozen corn steps in during the off-season and holiday months. It's simmered until tender, partially pureed and then thickened with a slurry of flour and water. You'll be surprised at the velvety soft texture and we'll be surprised if this isn't your new go-to creamed corn recipe.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Add the corn and 1 1/2 cups water to a large pot or Dutch oven and bring to a boil over high heat. Reduce to a simmer and cook over medium heat, stirring occasionally, until the corn is tender, about 15 minutes.
- Add 2 cups of the corn and liquid to a blender or food processor and puree until smooth, about 2 minutes. Stir the pureed corn back into the pot and return to a simmer.
- Meanwhile, whisk together the flour and 2/3 cup water in a small bowl. Stir the slurry into the contents of the pot and season with 1 teaspoon salt. Cook, stirring frequently, until thickened, about 5 minutes. Remove from the heat and stir in the butter and another 1 teaspoon salt.
SOUTHERN CREAMED CORN
A Southern staple, this creamed corn recipe from Food Network will leave you feeling satisfied.
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- In a large bowl, cut the tip off cob. Cut the kernels from cob with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid.
- Whisk together sugar, flour, and salt and pepper, to taste. Combine with corn. Add the heavy cream and water. Mix.
- In a large skillet over medium heat, heat bacon grease. Add corn mixture and turn heat down to medium-low, stirring until it becomes creamy, about 30 minutes.
- Add the butter right before serving.
CREAMED CORN
This is a sweetly comforting dish, and it's remarkably simple to make. Fresh corn is best for this, but frozen corn would work as well. If using the latter, add a bit of water when cooking before you add the milk.
Provided by Amanda Hesser
Categories side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Scrape corn kernels from cobs, running knife edge along cobs to squeeze out juices. (If the corn is not very fresh, then blanch in boiling water for 2 to 3 minutes before scraping kernels from cobs.)
- Place a medium saucepan over medium heat. Drop in butter and melt until foamy. Add corn, garlic and juices. Season with salt and cook until kernels become tender. Pour in milk and simmer until milk is almost gone. Pour in cream and simmer for 5 minutes. Taste and adjust seasoning. Serve.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 15 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 514 milligrams, Sugar 12 grams, TransFat 0 grams
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
CLASSIC CREAMED CORN
Martha's take on this classic American side dish is a winner. This easy creamed corn recipe uses fresh corn kernels which are simmered with butter and onions then finished with heavy cream.
Provided by Martha Stewart
Categories Entertaining Seasonal Summer Entertaining Summer Recipes
Number Of Ingredients 7
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.
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