Best Creamy Corn Sauce Recipes

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CREAMY CORN SAUCE



Creamy Corn Sauce image

Make and share this Creamy Corn Sauce recipe from Food.com.

Provided by Mysterygirl

Categories     Corn

Time 15m

Yield 8 serving(s)

Number Of Ingredients 8

2 shallots, chopped
1 tablespoon clarified butter
1 cup whole kernel corn, drained
1/2 cup dry white wine
1/4 cup poblano chile, chopped fine
1 cup heavy cream
salt
white pepper

Steps:

  • Saute the shallots in the clarified butter in a 10 inch frying pan.
  • When tender, add corn and chilies.
  • Cook a minute or two then add the wine.
  • Boil to reduce by one-third.
  • Stir in the Cream and bring to a boil again.
  • Season to taste with salt and pepper.
  • Puree 2/3 of the corn sauce then stir back into remainder.
  • Serve warm with seafood cakes.

Nutrition Facts : Calories 149.7, Fat 12.7, SaturatedFat 7.8, Cholesterol 44.6, Sodium 79.4, Carbohydrate 6.3, Fiber 0.5, Sugar 0.9, Protein 1.4

BAKED CORN IN CREAMY CHEESE SAUCE



Baked Corn in Creamy Cheese Sauce image

Feel free to add in some other vegetables also, I have even added in some cooked leftover cubed potatoes.

Provided by Kittencalrecipezazz

Categories     Corn

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 (12 ounce) can canned corn niblets, drained (can use two cans)
4 tablespoons butter
1 small onion, finely chopped
1 green bell pepper, chopped
3 tablesppon flour
2 cups half-and-half cream
2 tablespoons grated parmesan cheese (optional)
1 1/4 cups shredded cheddar cheese
2 eggs, well beaten
salt and pepper
3/4 cup breadcrumbs

Steps:

  • Set oven to 350 degrees F.
  • Butter a 2-quart casserole dish.
  • In a large skillet melt butter over medium heat.
  • Add in chopped onion and bell peppers; saute until tender (about 3-4 minutes).
  • Stir in flour and mix/whisk for 1 minute.
  • Add in half and half cream; cook stirring/whisking constantly until thickened and smooth.
  • Remove from heat then add in the shredded cheddar cheese and Parmesan cheese (if using) mix until all the cheese has melted.
  • Whisk in eggs then add in the corn, salt and pepper; mix to combine.
  • Transfer into prepared dish then top with bread crumbs.
  • Bake for 40-45 minutes.
  • Serve immediately.

Nutrition Facts : Calories 540, Fat 40.7, SaturatedFat 24.4, Cholesterol 205.4, Sodium 721.1, Carbohydrate 28.5, Fiber 2.7, Sugar 4.3, Protein 19

SCALLOPS AND SHRIMP WITH CREAMY BACON CORN SAUCE



SCALLOPS AND SHRIMP WITH CREAMY BACON CORN SAUCE image

I PUT THIS TOGETHER ONE DAY NOT KNOWING WHAT IT WOULD TASTE LIKE, BUT WHEN I MADE THIS IT WAS ACTUALLY DELICIOUS AND MY FAMILY WANTED THE RECIPE FOR IT : )

Provided by Teresa Howell

Categories     Seafood

Time 40m

Number Of Ingredients 9

1 lb scallops
1 lb shrimp, peeled and deveined
3 ears of corn ( shucked and milked )
2 large tomatos, chopped
1 small onion
1 small bell pepper, chopped
4 slice bacon, chopped up
1 tsp blackened seasoning
1 c half and half

Steps:

  • 1. Brown Scallops in 1 tablespoon of Extra virgin olive oil for 2 minutes on each side. Remove and keep warm. Then cook chopped bacon until crisp.
  • 2. Add onion, pepper, tomatoes and corn saute for several minutes. Then add half and half and raw shrimp cook until pink, top with scallops and fresh chives and serve.

CORN IN CREAMY DILL SAUCE



Corn in Creamy Dill Sauce image

This is a take-off of the original Russian dish which was made with sour cream and topped with lots of cheese. This is the lowfat version, please be aware that lowfat yogurt can separate while cooking, so it is important not to skip the step to drain the corn well and to stir the mixture well. It has a superb taste.

Provided by morgainegeiser

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup plain nonfat yogurt
1 1/2 teaspoons cornstarch
1 teaspoon dill weed
1/8 teaspoon salt
pepper
1 (12 ounce) can corn (or one 10 ounce package frozen corn thawed and drained well)
1/2 cup shredded reduced-fat cheddar cheese

Steps:

  • Spread the corn on a towel to drain.
  • Preheat oven to 375 degrees.
  • Lightly oil a 1 quart baking dish or spray with a nonstick cooking spray.
  • In a small bowl, combine yogurt, cornstarch, dill weed, salt and pepper. Mix well. Stir in corn. Place mixture in prepared pan.
  • Bake uncovered, 20 minutes or until hot and bubbly. Remove from oven and mix well, stirring until yogurt is smooth. Spread cheede evenly over corn.
  • Return to oven and bake 5 minutes more or until cheese is melted.

Nutrition Facts : Calories 112.8, Fat 1.1, SaturatedFat 0.2, Cholesterol 0.6, Sodium 110.8, Carbohydrate 24.6, Fiber 2.4, Sugar 5, Protein 4.6

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