Best Caramelized Corn With Shallots Recipes

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QUINOA WITH CARAMELIZED CORN AND SCALLIONS



Quinoa with Caramelized Corn and Scallions image

With a few healthy swaps, classic summer dishes like sautéed corn can pack outsize nutritional benefits. Quinoa offers a boost of fiber and protein to the caramelized corn and scallion mixture. Instead of cooking the corn with all butter, supplementing with olive oil infuses the dish with healthy fats while still keeping the buttery taste we all love with corn.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Pasta and Grains     Quinoa Recipes

Time 55m

Yield Serves 4 to 6

Number Of Ingredients 7

1 bunch scallions
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
2 cups corn kernels
Kosher salt and freshly ground pepper
2 1/2 cups [cooked quinoa]
2 ounces crumbled goat cheese

Steps:

  • Slice whites and light-greens from scallions; set aside. Thinly slice dark-greens on the bias; soak in ice water 10 minutes. Drain and pat dry.
  • Heat butter and oil in a large cast-iron skillet over medium. Add corn and scallion whites and light-greens; season with salt and pepper. Cook, stirring, until caramelized, about 8 minutes.
  • Let cool slightly, then transfer to a large bowl and toss with quinoa, goat cheese, and scallion dark-greens. Season to taste and serve. Corn can be refrigerated in an airtight container for up to 5 days.

CREAMED CORN WITH SHALLOTS



Creamed Corn With Shallots image

This is a simple, yet tasty way to make creamed corn. For this recipe fresh corn is used and the milk from the cobs are scraped out. From "Fine Cooking" magazine.

Provided by threeovens

Categories     Corn

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

5 ears fresh corn
1 tablespoon unsalted butter
1/4 cup shallot, minced
1/2 cup heavy cream
kosher salt
1/8 teaspoon nutmeg, grated

Steps:

  • With a sharp knife, slice the kernels from the cob to yield about 3 cups; you don't need to cut too deeply since you only really want the tender tips of the kernels.
  • Place the kernels in a medium bowl; working with one cob at a time, stand the cob in the bowl and use the back of your knife to scrape the milk from the cob.
  • Melt the butter in a skillet over medium high heat and add the shallots, cooking, and stirring, until softened, about 1 minute; add the corn, cream, and about 1/2 teaspoon of salt.
  • Simmer gently, stirring frequently, until cream has thickened, about 5 minutes; season with nutmeg, salt, and pepper.

CARAMELIZED CORN WITH FRESH MINT



Caramelized Corn With Fresh Mint image

This is an invincible weapon in the culinary arsenal: whole corn kernels, simply tossed in a hot skillet of melted butter, and showered with fresh mint when they start to pop and turn brown. It's sweet and savory all at once. And it's divine.

Provided by Julia Moskin

Categories     easy, quick, side dish

Time 30m

Yield 10 to 12 servings

Number Of Ingredients 4

4 to 5 cups fresh corn kernels, white or yellow (from about 12 cobs), or two 16-ounce bags frozen white corn
1 stick (4 ounces) unsalted butter
1/2 cup chopped fresh mint
Salt

Steps:

  • If using frozen corn, drain between layers of paper towels until thawed, about 30 minutes.
  • In a wide skillet, melt half the butter over high heat. Add half the corn and cook, stirring often, until golden and browned (kernels may begin to pop), about 10 minutes. Stir in half the mint and sprinkle with salt. Transfer to a serving bowl. Repeat with remaining corn, butter, mint and salt.

Nutrition Facts : @context http, Calories 292, UnsaturatedFat 4 grams, Carbohydrate 44 grams, Fat 10 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 426 milligrams, Sugar 6 grams, TransFat 0 grams

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