RECIPE: New addiction REC: Creamed corn

RECIPE:
E

evan

Well-known member
In my effort to get my boyfriend to eat more vegetables, I turned to creamed corn.

Now we have both become addicted (and I'm not sure this is even considered healthy) BUT it contains a vegetable.smileys/smile.gif

We make it every time we have BBQ:

1 T butter

One medium onion

1 can corn (approx. 2 cups)

paprika powder

salt and pepper

2-3 big spoons of sour cream.

Melt butter in saucepan.

Add onion and blanche for 4-5 minutes (the onion should not turn brown).

Add corn and 1/4 - 1/2 teaspoon of paprika powder.

Add salt and freshly ground pepper (I add a couple of pinches of each at this stage.)

Take the pot off the stove and add sour cream. Mix well, adjust with salt an pepper and serve immediately.

I think this should serve 4 people - unless we you are in my house. smileys/wink.gif

 
Eva, you might like this one too REC: Really Easy and Good Party Corn from recipezaar

I was looking for a corn side dish one day, and came across this one at recipezaar.com.

We really liked it, but it makes tons of dressing - I only used half of it the first time, so the next time, I'm going to cut it in half.

Really Easy and Good Party Corn Salad Recipe recipezaar #117944

4 cups drained canned corn niblets
1/2 cup finely chopped onions
1 cup diced unpeeled cucumbers
1 cup finely diced celery
2 semi-firm tomatoes, chopped

DRESSING
2 tablespoons sugar
1 teaspoon mustard powder
1 cup sour cream
3/4 cup mayonnaise
1/4 cup vinegar
1 teaspoon salt
black pepper

6-8 servings

Chop all veggies. (If using canned corn, make sure to drain in it a colander, so that your dressing is not watered down.)

Place in a bowl (except the tomatoes) you will add them in just before serving. Add in the corn; toss well.

Mix all dressing ingredients. Pour over the veggies; mix well to combine. Add in the chopped tomatoes JUST before serving.

http://www.recipezaar.com/117944

 
If you can get really nice fresh corn make your own creamed corn

for even greater goodness. Just cut the top half or third of the corn kernels off and then scrape the cob to get the "cream". Add some water if it needs a little and cook, stirring for 5 minutes. One of our chains has corn on sale this week and it is as good or better than local corn in the summer--tender and very juicy because they keep it refrigerated.
This is the way I make my frozen corn every summer.

 
Eva, for a 'dressed up' version, try this Julia Child T&T REC- Timbale of Fresh Corn

I make this a few times every year- it is absolutely delicious. I have even made it in a crock pot and scooped it right out instead of unmolding it. I have used both fresh corn and canned creamed corn.

TIMBALE OF FRESH CORN
serves about 8- Julia child recipe

12 or more ears fresh corn (to make about 3 cups or 3/4 L cream-style grated corn)
6 eggs
2 to 3 tbsp grated onion
1 tsp salt
4 to 5 tbsp fresh minced parsley
2/3 cup lightly pressed down crumbs from crustless nonsweet white bread
2/3 cup lightly pressed down grated cheese (such as a mixture of Swiss and/ or Cheddar or mozzarella)
2/3 cup heavy cream
6 drops hot pepper sauce (or 1/8 tsp Cayenne pepper)
8 to 10 grinds fresh pepper

Use a straight-sided 8 cup baking dish (I use a 3 qt straight-sided saucepan and cover the handle with foil for baking) and you will need a larger pan, such as a large cake pan, that you can set the timbale inside- the larger pan will have water in it during baking.
Beat the eggs in a mixing bowl to blend; then add all the rest of the ingedients including the corn.

Preheat oven to 350 degrees. About 2 hours before serving, butter the timbale pan and line the bottom with a round of buttered wax paper. Stir up the corn mixture to blend thoroughly and pour into the dish. Set corn dish in the larger dish and pour boiling water around it to come 2/3 up around the sides of the corn-filled dish. Bake in lower-middle of oven for 30 minutes, then turn oven down to 325 degrees. Baking time is around 1-1/4 to 1-1/2 hours. Timbale is done when it has risen almost to fill dish, the top has cracked open and a skewer plunged down through the center comes out clean. Let rest 10 minutes or more in turned-off oven, door ajar, before unmolding.

 
And if you feel ambitious, you can make this and freeze it. REC: Cream-style Corn

When corn is plentiful, I usually make a batch of this cream-style corn and freeze it in 2 cup freezer containers. It's nice to have in the winter when corn is just a memory.

Cream-Style Corn

18 cups fresh corn, divided
2 cups milk
1 tbs. pickling salt
1/2 cup butter or margarine
1/3 cup sugar

In a food processor, process half of the corn until creamy.
Combine with remaining ingredients in a large baking pan.
Cover and bake at 325 degrees for 1 hour and 30 minutes, stirring frequently.
Yield: 2 quarts

Bountiful Harvest
Taste of Home

 
I can see myself making and enjoying all these! (I'm drooling!) Is this

what they call a varied diet - creamed corn in all varieties?? smileys/bigsmile.gif

 
You must log in or register to reply here.
Back
Top