Time 7m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Melt butter in medium skillet and add corn. Add salt and pepper and fry for about 5 minutes. Add the cheese and stir until it’s nice a melted. Serve immediately! Ohhhh – it’s soooo good!
Time 3h5m Yield 12 servings. Number Of Ingredients 7 Steps:
In a 4- or 5-qt. slow cooker, combine all ingredients. Cook, covered, on low, until heated through and cheese is melted, 3-4 hours, stirring once.
Time 1h Yield 13 Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble. In a 9x13 inch casserole dish combine bacon, creamed corn, whole kernel corn, butter and processed cheese; mix well. Bake in preheated oven for 25 minutes; stir. Bake another 20 minutes, or until heated through and set.
Time 1h Yield 16 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F. Grease and flour 8x8-inch baking dish. Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix eggs, milk, and melted butter. Stir egg mixture into flour mixture just until moistened. Stir in corn and cheese. Pour into prepared baking dish. Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes then cut into 2-inch squares. Serve warm with Country Crock® Honey Butter Spread.
Time 30m Yield 4 to 6 servings Number Of Ingredients 10 Steps:
Position an oven rack in the top third of the oven and preheat the broiler to high. Heat the canola oil in a large cast-iron skillet over medium-high heat. Add the onions and bell pepper and cook, stirring occasionally, until the vegetables soften, 3 to 4 minutes. Add the corn and cook, stirring, until the corn is softened and browned, 4 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Set aside for 10 minutes. Toss the corn mixture in a large bowl with the mayonnaise, sugar, 1 teaspoon salt and a few grinds of black pepper until well coated. Layer the corn mixture evenly back in the skillet. Sprinkle the cheese on top and broil until the mozzarella is bubbly and golden, 2 to 3 minutes. Garnish with gochugaru and sliced scallions if using.
Time 20m Yield 4 to 6 servings Number Of Ingredients 9 Steps:
Invert a small bowl in a very large bowl. Hold the corn so it’s standing up on top of the inverted bowl with the thick base at the bottom. Carefully shave off all the kernels from the corn cobs with a knife. Add the corn to a medium saucepan, then take a tablespoon and scrape the cobs where the kernels once were. What you will get is a sweet/milky/starchy slurry that will help thicken your corn. Add the half-and-half and bring to a simmer over medium-high heat for 3 to 5 minutes. Once the mixture has thickened, add the pecorino and stir to combine, allowing it to melt and incorporate. Cut the prosciutto into narrow ribbons and add half of it to the creamed corn mixture along with the mascarpone and butter. Add the remaining prosciutto to a deep-fryer, or small saute pan with hot olive oil and fry until crispy, about 1 minute. Remove to a paper towel-lined plate before stirring into the creamed corn. Taste and adjust the seasoning with salt before serving.
More about “cheesy corn recipes”
Time 25m Yield 4 serving(s) Number Of Ingredients 7 Steps:
In saucepan, cook bacon until crisp. Remove bacon, reserving 2 tablespoons of drippings in pan. Drain bacon and set aside. If using fresh corn, cut the corn from cobs, with a sharp knife, at 2/3 depth of the kernels– do NOT scrape cob. Add the fresh or frozen corn, water, onion and pepper to the saucepan. Bring just to boiling. Reduce heat, cover and simmer for 5 to 7 minutes, or until corn is crisp-tender. Add the cream cheese to the undrained corn mixture. Stir over low heat until melted. If necessary, stir in the milk to make corn mixture of desired consistency. Stir in reserved bacon and serve. Enjoy!
