Best Aunt Sadies Creamy Fresh Corn Recipes
CREAMED CORN
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.
SAUTEED FRESH CORN
Steps:
- Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husk. You should have about 7 cups of kernels.
- Melt the butter in a large, heavy saute pan. Add the corn, salt, and pepper and saute uncovered on medium-low heat for 8 to 10 minutes, stirring occasionally, until all the starchiness in the corn is gone. Taste, for salt and pepper, and serve.
CREAMY SWEET CORN
In Granite Falls, Minnesota, Florence Jacoby uses cream to dress up fresh or frozen corn. The simple side dish tastes rich and takes just minutes to simmer together.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil over medium heat; reduce heat. Simmer, uncovered, for 6-8 minutes or until heated through.
Nutrition Facts : Calories 149 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 372mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein.
AUNT SADIE'S CHEWIES
Make and share this Aunt Sadie's Chewies recipe from Food.com.
Provided by Jamie.Lynn
Categories Bar Cookie
Time 30m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter and place in a large bowl.
- Stir in sugar and flour.
- Add eggs and vanilla mix well.
- Pour into a 9X13 pan.
- Place in oven preheated to 350.
- Bake for 25 minute
- Cut into squares.
Nutrition Facts : Calories 297.3, Fat 8.7, SaturatedFat 5.2, Cholesterol 55.6, Sodium 345.5, Carbohydrate 52.4, Fiber 0.6, Sugar 36.5, Protein 3.2
MARIAN'S CREAMED CORN
This is a treasured recipe from a dear family friend who has since passed. It's delicious served with savory holiday meals, and may be made as a side dish or a casserole. Everyone loves it! Omit toppings and baking steps to serve as a side dish, if desired.
Provided by DAS
Categories Side Dish Casseroles Corn Casserole Recipes
Time 50m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Melt butter in a large saucepan over medium low heat. Mix in sugar and stir until dissolved. Mix in corn and stir to coat. Stir in cream cheese and cook until melted and well blended.
- Transfer the mixture to the prepared baking dish. Top with bread crumbs and dot with butter.
- Bake in the preheated oven 20 to 30 minutes, until lightly browned.
Nutrition Facts : Calories 275.8 calories, Carbohydrate 26.7 g, Cholesterol 48.5 mg, Fat 18.1 g, Fiber 2.2 g, Protein 5 g, SaturatedFat 11 g, Sodium 198.3 mg, Sugar 7.3 g
AUNT SADIE'S BRISKET
Make and share this Aunt Sadie's Brisket recipe from Food.com.
Provided by shells75
Categories Roast Beef
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Remove any excess fat from brisket, but leave a little on top. Place one half of the onions on bottom of pan. Season the onions with a litle salt, pepper, garlic powder and lots of Hungarian paprika.
- Place brisket on top of onions.
- Place other half of onions and allspice on top of the brisket.
- Cover tight and roast in a 300 degree oven for 3 hours.
- Test your brisket and when it is fork tender, take it out. Let it cool and then slice it very thin. Strain juice and either thicken it with a little cornstarch or serve as is au jus, with onions (as I do).
- This is best made in advance. Note: I refrigerate the juices and get rid of the fat that rises to the top. Before serving I pour it over the sliced brisket and reheat in the oven until heated through.
Nutrition Facts : Calories 908.1, Fat 75.3, SaturatedFat 30.3, Cholesterol 207, Sodium 183.1, Carbohydrate 5.7, Fiber 0.8, Sugar 2.4, Protein 48.5
AUNT SADIE'S CREAMY FRESH CORN
Don't try this with canned or frozen corn - it just won't taste the same. I'm saving some of my older relatives' recipes here - you'll know them because they'll have their names. Sadie lived in Stoneville, NC, near Winston-Salem. She could really cook! She's the one that had the cabinet with the flour bin built in - the Hoosier cabinet. When fresh corn comes in season again, hope you enjoy this dish.
Provided by Susan Feliciano @frenchtutor
Categories Vegetables
Number Of Ingredients 9
Steps:
- Husk the corn and remove silks; cut the kernels from the cob. Scrape cob well to remove all the pulp and milk; there should be at least 3 cups.
- Cook bacon slowly until crisp in a skillet; remove and drain on paper towel.
- Stir corn into hot bacon fat, then add water, salt, and sugar. Stir and cook 5 minutes, uncovered.
- Stir milk gradually into flour; keep smooth. Add this to the corn and cook, stirring constantly for a few minutes or until thickened. Mix in pepper and butter.
- Serve hot, garnished with the crumbled bacon.
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