Best Creamless Creamed Corn Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CREAMLESS CREAMED CORN CHOWDER WITH LOBSTER AND SUMMER VEGETABLES



Creamless Creamed Corn Chowder with Lobster and Summer Vegetables image

Provided by Food Network

Number Of Ingredients 10

1/4 cup cooked peas
1/4 cup of cooked asparagus
1/4 cup diced fingerling or russet potatoes blanched
1/4 cup of chopped tomatoes
Creamless Creamed Corn, recipe follows
2 steamed lobsters, shelled
1/8 cup of chopped chives
12 ears of corn, shucked
1/4 cup water
Salt and freshly ground black pepper

Steps:

  • Add peas, asparagus, potatoes, tomatoes, and lobster chunks to "Creamless" creamed corn. Simmer gently. Garnish with chopped chives.
  • Grate 5 ears of corn into a bowl. Press the grated corn through a fine sieve reserving the "milk" and discarding the grated corn and the cobs. Cut the kernels from the remaining ears of corn. Combine the cut corn, water, and salt and pepper in a medium pan. Cover the pan and steam, stirring once or twice, until the corn is tender, about 5 minutes. Set the corn aside. Stirring constantly, bring the corn "milk" to a simmer over medium saucepan. Reduce the heat to medium low and cook, continuing to stir, until the "milk" thickens, about 3 minutes. Add the cooked corn, salt and pepper and cook until the corn is heated through. Serve warm.

CREAMLESS CREAMED CORN



Creamless Creamed Corn image

Provided by Jason Epstein

Categories     quick, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 7

8 ears of fresh, ripe, sweet corn
1 tablespoon extra-virgin olive oil or 1 tablespoon butter
1 jalapeño pepper, seeded and chopped fine
1/2 sweet onion, chopped fine
1/2 red bell pepper, finely diced
1 small bunch cilantro, chopped medium fine
Coarse sea salt and freshly ground pepper to taste

Steps:

  • With a device called the Lee's Corn Cutter, remove the guard, place each ear of corn horizontally over a bowl and scrape the kernels. Set aside.
  • Place the oil or melt the butter in a small sauté pan and sweat the jalapeño, onion and bell pepper. Add the corn and its milk. When about half the milk has boiled away, add the cilantro, salt and pepper and set aside until ready to serve.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 4 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 427 milligrams, Sugar 10 grams, TransFat 0 grams

Related Topics