Best Mimis Southern Style Corn Recipes

MIMI'S SOUTHERN STYLE CORN

Mimi's Southern Style Corn image

This is my mother's famous corn recipe. I'm not sure where she got it but everyone loves it. I get requests each holiday season to make it. You can use canned corn or fresh, but Mom says you have to use Green Giant Shoepeg if using canned. No other corn matches that one. NOTE: Cook no higher than medium heat as this has a tendency to stick and burn. Stir often to reduce sticking.

Provided by kitty.rock

Categories Corn

Time 12m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 (8 ounce) cans green giant white shoepeg corn
6 tablespoons melted butter
1 teaspoon salt
2 tablespoons flour
2 tablespoons sugar
1 cup milk, divided
1/2 cup cream, instead of milk in the last cooking step

Steps:

At medium heat, add corn to butter in a large skillet.
Stir in flour, sugar, salt and 1/2 cup of milk.
Cook, covered, for 10 minutes.
Add remaining 1/2 cup of milk before serving and stir well.
VARIATION: Use 8 ears of fresh white corn with large kernels. Cut corn from cobs by first cutting down through the kernels, then scraping the pulp from the cob with the back of the knife. This frees the pulp from the shells.

Nutrition Facts : Calories 208.7, Fat 14.8, SaturatedFat 9.1, Cholesterol 43.8, Sodium 373.8, Carbohydrate 18.3, Fiber 1.4, Sugar 3.2, Protein 3.3

SOUTHERN STYLE CREAMED CORN

Southern Style Creamed Corn image

Provided by Melissa Sperka

Categories Side Dish

Time 40m

Number Of Ingredients 8

Ingredients

8 medium ears of corn (husk and silk removed)
4 Tbsp butter
1 cup heavy cream
1-2 Tbsp sugar
1/2 tsp salt
1/4 tsp black pepper
1/4 cup cold water
2 Tbsp all purpose flour

Steps:

Carefully remove the corn from the cob. Turn the knife and with the dull side scrape any juices from the cob.
In a large skillet, melt the butter. Add the corn, cream, sugar, salt and pepper.
Simmer over medium-low for 15-20 minutes until the corn is tender.
Increase the heat. Dissolve the flour in the water and add to the the corn whisking until combined.
Cook for an additional 5 minutes until thickened. If you prefer a thicker cream base repeat. Likewise, to thin the sauce add additional cream.
Serve immediately.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 21 g, Protein 4 g, Fat 18 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 56 mg, Sodium 220 mg, Fiber 2 g, Sugar 7 g, Calories 243 kcal, UnsaturatedFat 6 g

MIMI'S CAFE CORN CHOWDER

Mimi's Cafe Corn Chowder image

This comes from a restaurant that is here in Utah, at least that is where I think it is from. I made it the other night, and it was slightly different from most corn chowders because it didn't use bacon. This is a very mild tasting chowder.

Provided by Miss Diggy

Categories Chowders

Time 1h

Yield 9 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup butter (1/2 a stick)
6 tablespoons chopped onions
3/4 cup diced celery
2 1/2 cups hot water
2 cups cubed potatoes (1/2 inch pieces)
3 cups frozen corn kernels, thawed
2 tablespoons sugar
2 teaspoons salt
1 dash white pepper
3 tablespoons flour
1 quart half-and-half cream

Steps:

Melt butter in large saucepan. Once melted add celery and onion and saute for 5 minutes (not til brown, just til soft).
Add water, potatoes, corn, sugar, salt and pepper, making sure water covers everything, adding more if not covered completely. Cover and simmer until potatoes are tender, usually about 30 minutes.
Whisk flour into 1 cup of the half and half and then stir into soup.
Add remaining half and half and simmer until soup is thickened to a creamy consistency (usually about 15 minutes).
Season to taste with additional salt and pepper if wanted. If the chowder is too thick, add some milk, if it is too thin, simmer for 5-10 minutes more.