Best Pieros Creamed Corn Recipes
5 STAR CREAMED CORN
Served at the 5 Star PIERO'S Italian Restaurant in Las Vegas! This is the original recipe for the most delicious creamed corn (not sweet) you'll ever taste. Given to me by the kind executive chef of Piero's, Las Vegas. The recipe is so incredibly simple but the taste is out of this world. Not at all sticky sweet or mushy like canned cream corn, rather barely sweet, but just enough to make you know you are eating something very special. You can't go wrong with this dish. Super simple, elegant and impressive.
Provided by KitchenMistress
Categories Corn
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Combine all ingredients, except butter and flour. Bring to a boil.
- Reduce heat and simmer 5 minutes.
- Blend melted butter with the flour to make a roux.
- Add roux to the corn and mix well.
- Remove from heat.
- Pour into a casserole dish.
- Sprinkle with Parmesan cheese.
- Broil until cheese is nicely browned.
Nutrition Facts : Calories 456.1, Fat 26.4, SaturatedFat 15.7, Cholesterol 82.4, Sodium 557.2, Carbohydrate 52.2, Fiber 4.7, Sugar 6.3, Protein 10.2
BETTER THAN GRANNIE'S CREAMED CORN
Steps:
- In a saucepan over medium heat, sweat the onion in butter and salt until translucent.
- In a large mixing bowl, place a paper bowl in the middle of the bowl. Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.
- Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened. Add the rosemary. Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, using a whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes. Remove the rosemary. Season with freshly ground black pepper.
CLASSIC CREAMED CORN
Martha's take on this classic American side dish is a winner. This easy creamed corn recipe uses fresh corn kernels which are simmered with butter and onions then finished with heavy cream.
Provided by Martha Stewart
Categories Entertaining Seasonal Summer Entertaining Summer Recipes
Number Of Ingredients 7
Steps:
- Remove kernels: Stand a cob of corn on a kitchen-towel-lined baking sheet. With a sharp knife, slice downward to remove kernels. Repeat with remaining ears. With the edge of a soup spoon, scrape downward to remove pulp.
- In a large skillet, melt butter over medium heat. Add onion and cook, stirring frequently, until softened, 2 to 3 minutes. Add corn kernels, pulp, and 1 cup water. Bring to a boil. Reduce to a simmer; cover, and cook, stirring occasionally until corn is very tender, 20 to 25 minutes.
- Add cream and sugar; simmer, uncovered, until cream has thickened, 4 to 6 minutes. Season with salt and pepper. Serve.
CREAM CORN LIKE NO OTHER
This is NOTHING like canned creamed corn! My husband is not a fan of corn or creamed dishes, but he thinks this is great. Easy and quick to prepare and is an especially delicious side dish for chicken or pork. Everyone always asks for the recipe.
Provided by DIANA YOCKEY
Categories Side Dish Vegetables Corn
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.
Nutrition Facts : Calories 253.2 calories, Carbohydrate 24.8 g, Cholesterol 53.6 mg, Fat 16.5 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 9.8 g, Sodium 372.9 mg, Sugar 6.8 g
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