SPICY AND CHEESY CREAMED CORN
Delicious, ever so creamy, slightly spicy. I got this recipe from my girlfriend who made this for a Thanksgiving dinner. I found this side dish super YUMMY! For a super, mild, creamed corn dish, omit the jalapenos.
Provided by Lisa Flores Hall
Categories Side Dish Vegetables Corn
Time 45m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir cream cheese, milk, butter, and garlic salt together in a saucepan over low heat. Cook, stirring frequently, until the cheese has melted completely and the sauce is smooth, about 5 minutes. Stir corn, green chilies, and jalapeno peppers into the sauce. Pour corn mixture into a baking dish.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 284.8 calories, Carbohydrate 29.4 g, Cholesterol 50.1 mg, Fat 18 g, Fiber 3.3 g, Protein 7 g, SaturatedFat 10.7 g, Sodium 1305.9 mg, Sugar 6.1 g
CHEESY CREAMED CORN WITH CILANTRO
Provided by Paul Grimes
Categories Milk/Cream Cheese Garlic Side Vegetarian Kid-Friendly Father's Day Backyard BBQ Corn Summer Cilantro Butter Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Heat butter in a deep 12-inch heavy skillet over medium-high heat until foam subsides, then cook scallions, stirring occasionally, until softened, about 5 minutes. Add corn and 1/2 teaspoon each of salt and pepper and cook, stirring occasionally, 5 minutes.
- Stir together cream and cornstarch in a small bowl until thoroughly combined, then add to corn and simmer, stirring, until slightly thickened, about 3 minutes. Transfer 1 1/2 cups corn mixture to a blender with garlic and purée until smooth (use caution when blending hot liquids). Return to skillet and cook, stirring constantly, until just heated through.
- Transfer corn to a large shallow serving bowl and sprinkle cheese and cilantro over top.
CHEESY CREAMED CORN CASSEROLE
One word...DELICIOUS! It smells so darn yummy as it bakes.... Enjoy this simple recipe... My photos
Provided by Cassie *
Categories Side Casseroles
Time 45m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degree F.
- 2. In a skillet; saute the onion and peppers with 2 tablespoons of butter.
- 3. In a bowl whisk the remaining 6 tablespoons of butter with the eggs and sour cream.
- 4. Stir in pepper & salt, cornmeal, corn.
- 5. Then stir in the onion mixture, along with the cheese.
- 6. Pour into a 2 quart buttered casserole dish, and bake for 35 - 40 minutes, or until golden and set.
- 7. Enjoy this dish as a side with just about any meat entree.
CROCK POT CHEESY CREAMED CORN
A nice departure from just plain old corn! Wonderful side dish for the Holidays or a special Sunday dinner. Make sure that this cooks for no longer than 4 hours, and those with temperamental crock pots may want to check after 3 hours.
Provided by yooper
Categories Corn
Time 4h5m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in slow cooker.
- Mix well.
- Cover and cook on LOW for 4 hours.
Nutrition Facts : Calories 324.4, Fat 19.8, SaturatedFat 12, Cholesterol 55.3, Sodium 254.7, Carbohydrate 33, Fiber 3.3, Sugar 2.6, Protein 9.2
ROAST TOMATOES, CHICKEN SCHNITZEL & CHEESY CREAMED CORN
Pair crisp chicken schnitzel with roasted tomatoes and cheesy creamed corn for a delicious dinner. Roasting the tomatoes gives them a lovely, jammy texture
Provided by Esther Clark
Categories Dinner
Time 2h15m
Number Of Ingredients 15
Steps:
- Put the chicken breasts on a board, cover with a sheet of baking parchment and bash with a rolling pin to a 1cm thickness. Tip into a large bowl with the buttermilk and 1 tsp heaped salt, turning to coat. Cover and leave to marinate in the fridge for 4 hrs or overnight.
- Heat the oven to 160C/140C fan/gas 3 and line a baking sheet with baking parchment. Tip the tomatoes onto the baking sheet with the garlic and thyme. Drizzle over the olive oil, season and roast for 50 mins-1 hr, or until soft but holding their shape.
- For the corn, heat the butter in a saucepan over a medium heat until foaming. Add the shallot, reduce the heat to low and fry for 10 mins until softened. Cut the kernels from the corn cobs and add these to the pan along with 125ml water. Simmer for 5 mins, then add the cream and simmer, uncovered, for 5 mins more. Remove from the heat, blitz the mixture to a rough texture with a hand blender, then stir through the cheese and season to taste. Set aside.
- Remove the chicken from the marinade, wiping away any excess using kitchen paper. Tip the beaten eggs into a shallow bowl, put the flour in a second and the panko in a third. Dip each marinated chicken breast into the flour, then the egg and lastly the panko. Heat the oil in a large skillet or non-stick frying pan over a medium-low heat and fry the breaded chicken breasts for 5-6 mins on each side or until golden and cooked through (you may need to do this in batches). Gently reheat the creamed corn, then serve with the schnitzel and roast tomatoes.
Nutrition Facts : Calories 849 calories, Fat 42 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 56 grams protein, Sodium 2.5 milligram of sodium
CHEESY CREAMED CORN RECIPE
Make your basic corn recipe more exciting with this Cheesy Creamed Corn Recipe! There's nothing more delicious than bites of corn with bacon, red pepper and cheesy VELVEETA. You'll never go back to your old creamed corn recipe.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 6 servings, 2/3 cup each.
Number Of Ingredients 6
Steps:
- Cook and stir bacon in large skillet on medium heat 5 min. or until beginning to brown. Add peppers; cook 5 to 8 min. or until bacon is crisp and peppers are tender, stirring frequently.
- Stir in corn and milk. Bring to boil; simmer on low heat 2 to 5 min. or until corn is heated through, stirring occasionally.
- Add VELVEETA; cook until melted and mixture is well blended, stirring constantly. Garnish with chopped cilantro, if desired.
Nutrition Facts : Calories 250, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 690 mg, Carbohydrate 17 g, Fiber 2 g, Sugar 5 g, Protein 8 g
CHEESY CREAMED CORN CASSEROLE
Meet the four C's of Cheesy Creamed Corn Casserole! Add some red peppers and green chiles to the 'C' mix and you get our Cheesy Creamed Corn Casserole.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 1h
Yield 16 servings, 2/3 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Cook and stir peppers in melted butter in large skillet on medium-high heat 3 min. or until tender. Remove from heat; stir in corn and chiles.
- Whisk soup, cream cheese spread and milk in medium bowl until blended; stir in 1 cup cheese. Add to corn mixture; stir until blended. Spoon into 13x9-inch baking dish sprayed with cooking spray. Top with remaining cheese; cover with foil.
- Bake 40 to 45 min. or until heated through.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
CHEESY CREAMED CORN WITH CILANTRO
Steps:
- Heat butter in a deep 12-inch heavy skillet over medium-high heat until foam subsides, then cook scallions, stirring occasionally, until softened, about 5 minutes. Add corn and 1/2 tsp each of salt and pepper and cook, stirring occasionally, 5 minutes. Stir together cream and cornstarch in a small bowl until thoroughly combined, then add to corn and simmer, stirring, until slightly thickened, about 3 minutes. Transfer 1 1/2 cups corn mixture to a blender with garlic and purée until smooth (use caution when blending hot liquids). Return to skillet and cook, stirring constantly, until just heated through. Transfer corn to a large shallow serving bowl and sprinkle cheese and cilantro over top.
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