Time 3h10m Yield 5 servings. Number Of Ingredients 5 Steps:
In a 3-qt. slow cooker coated with cooking spray, combine all ingredients. Cover and cook on low for 3 to 3-1/2 hours or until cheese is melted and corn is tender. Stir just before serving.
Time 30m Number Of Ingredients 5 Steps:
Remove shucks, clean and silk the corn as needed. Stand ear of corn on end inside a large bowl. Cut halfway through the kernels of corn, slicing off with a sharp knife. Using the back of knife, scrape out the remaining corn from each ear of corn. Place butter in a skillet, over medium heat on your stove top. Add corn. Add sugar. Add Salt. Add Black Pepper, to taste. Stir and let cook until corn tastes done. Mix 2 Tablespoons flour with 2 Tablespoons of water. Pour flour-water mixture into corn. Let cook for several minutes, until mixture thickens. Serve warm and Enjoy!
Time 15m Yield 4-6 serving(s) Number Of Ingredients 7 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.
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.
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.
Time 35m Number Of Ingredients 6 Steps:
Remove kernels: Cut off tip of each cob; stand in a wide shallow bowl. With a sharp knife, slice downward to remove kernels. Stand each cob over another wide shallow bowl. With the edge of a soup spoon, scrape downward to remove pulp. In a medium saucepan, melt butter over medium heat. Add onion, and cook, stirring frequently, until softened, 2 to 3 minutes. Add corn kernels, pulp, and 3/4 cup water. Bring to a boil. Reduce to a simmer; cover, and cook, until corn is tender, 10 to 15 minutes. Add cream and sugar; simmer, uncovered, until cream has thickened, 4 to 6 minutes. Season with salt and pepper. Serve.
Time 30m Number Of Ingredients 5 Steps:
Melt butter in a medium saucepan. Add onion, cook gently for 8-10 mins to soften, then add the corn and 4 tbsp water. Stir and cover, cook for 10-12 mins until the corn is tender, then add sugar, some seasoning and nutmeg.
Time 30m Number Of Ingredients 6 Steps:
Heat 75g butter in a heavy-based pan until foaming and fry 1 finely chopped onion for about 5 mins. Cut the kernels off 3 corn cobs and add to the pan with 125ml water. Turn down the heat, cover and cook gently for 10 mins. Add 1 tsp sugar and 125ml single cream, season and cook, uncovered, for 5 mins more. Sprinkle the top with 50g grated cheddar or mozzarella and cook for a couple more mins until melted.
Time 30m Yield 4 servings Number Of Ingredients 7 Steps:
Cut the kernels off the corn and place in a bowl. Use the back of a knife or a butter knife to “milk” the cobs. (This means applying pressure to remove any of the juice left from the kernels being cut off.) Melt the butter in a large nonstick skillet over medium heat. Add the shallot and cook until softened and translucent, 2 to 3 minutes. Pour in the corn and any liquid scraped from the cobs. Cook until the kernels are bright yellow, shiny and softened, 2 to 3 minutes. Sprinkle with the salt and pepper. Stir in the cream cheese until it is melted and combined into the corn, another 2 to 3 minutes. Taste for seasoning. Transfer the corn to a serving dish and sprinkle with the chives. Serve immediately.
Yield 8 Number Of Ingredients 8 Steps:
Preheat oven to 325 degrees F (165 degrees C). In a large pot over medium heat, melt the butter and blend together with the flour. Add the corn, half and half, whipping cream, salt and sugar. Stir and heat until mixture begins to thicken. Stir in cheese and pour into a 2 quart casserole dish. Bake for 15 to 20 minutes.
More about “creamed corn recipes”
Time 3h5m Yield 8 servings. Number Of Ingredients 6 Steps:
In a 3-qt. slow cooker, combine all ingredients. Cook, covered, on low until heated through and cream cheese is melted, 3-4 hours. Stir well before serving.
