Best Quick Creamed Corn Recipes
QUICK CREAMED CURRIED CORN
This is my new favorite corn side dish. You're going to be so shocked that without butter, without heavy cream, you're going to have a delicious corn side dish that's every bit as rich and decadent, and it's going to be significantly lower in calories.
Provided by Chef John
Categories Side Dish Vegetables Corn
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Husk the ears of sweet corn and stand an ear upright in a skillet with the top pointing up. Use a sharp kitchen knife to slice off the kernels, working from top to bottom and rotating the ear after each cut. Use the back of the knife to scrape extra juices into skillet. Repeat with remaining ear of corn.
- Drizzle olive oil over the kernels and sprinkle with salt; place over medium heat and cook until corn is hot, about 3 minutes. Add garlic; continue to cook and stir until fragrant, about 1 minute. Season corn with cayenne pepper, smoked paprika, and garam masala. Cook and stir until corn is tender, about 2 more minutes.
- Reduce heat to low and stir Greek yogurt into corn mixture. Remove from heat, stir in chives, and season with more salt, if desired.
Nutrition Facts : Calories 98.1 calories, Carbohydrate 14.7 g, Cholesterol 2.1 mg, Fat 4.2 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 0.9 g, Sodium 56.3 mg, Sugar 2.7 g
FRIED CHICKEN WITH "CREAMED" CORN AND QUICK COLLARD GREENS
Steps:
- For the fried chicken: Bring 8 cups water, 1 cup of the salt, the peppercorns, sugar, bay leaves, garlic and onions to a low boil in a large pot. Remove from the heat, add 8 cups crushed ice and stir until cool. Taste to check if it is too salty, adding more water if necessary. Add the chicken to the brine and refrigerate for 6 hours.
- For the "creamed" corn: Allow yourself a large working surface. Cut the corn kernels off the cobs, moving slowly as they have a tendency to fly everywhere. Using the back of your knife, scrape the cobs to extract the "milk" into a bowl.
- In medium saute pan, heat the olive oil until almost smoking. Add the onions and cook until lightly caramelized. Add the corn kernels and "milk" and cook until tender, 5 to 7 minutes. Remove from the heat.
- In a blender, pulse half of the corn with the stock to achieve a coarse consistency. Return the mixture to the pan with the remaining corn and heat through, reducing until desired thickness. Season with salt and pepper.
- In a 5-quart Dutch oven (or similar pot), heat the canola oil over medium heat until a deep-fry thermometer inserted in the oil registers 350 degrees F.
- In a medium mixing bowl, combine the flour, the remaining 2 tablespoons salt, the cayenne, celery seeds, paprika and ground black pepper. Pour the buttermilk into another medium mixing bowl.
- Remove the chicken from the brine and pat dry. Designate one hand the wet hand and one hand the dry hand. Working one at a time, dredge each breast in the flour mix (dry hand), then in the buttermilk (wet hand) and then back in the flour mix (dry hand). Shake off the excess flour and put the chicken on a plate to dry. Repeat with the remaining breasts.
- Carefully place the chicken breasts, one by one, into the oil in the Dutch oven and cook for about 5 minutes, moving the pieces occasionally to avoid sticking. Turn over and cook until golden brown and an internal temperature of 180 degrees F, about 10 minutes. Transfer to paper towels to rest for 5 minutes.
- For the quick collard greens: Heat the olive oil in a medium saute pan over medium-high heat. Add the onions and cook until caramelized. Add the sherry vinegar and sugar and cook for 1 minute. Deglaze with half of the stock, reducing for 2 minutes. Add the collards in two batches and saute for 3 minutes, stirring occasionally. Add the remaining stock and season with salt and pepper.
- Serve the chicken with the collard greens and corn.
SCALLOPED CREAMED CORN QUICK AND EASY
An Old Indiana Church Book Recipe, from grandma N. White 1952. A quick and easy, tasty recipe to make. It's a keeper!
Provided by Nancy J. Patrykus
Categories Vegetables
Time 35m
Number Of Ingredients 6
Steps:
- 1. Mix all ingredients, and add enough crumpled saltine crackers to make a semi-thick batter. Bake at 350F for 30 minutes till nice and puffy.
QUICK CREAMED CORN
My grandmother used to call this "fried corn." It's not as good as real creamed corn made with cream and butter. But it's pretty darn close.
Provided by lisa milton
Categories Vegetables
Time 1h30m
Number Of Ingredients 5
Steps:
- 1. Add about 1 tbsp butter to a frying pan or boiler and heat on medium. Do not burn.
- 2. Add corn and stir, steaming slightly for a few minutes cook and remove any excess water.
- 3. Add the remaining butter and stir until melted and mixed in.
- 4. Pour enough milk to barely cover the corn. Turn the temp on low and let it heat up for just a minute.
- 5. In a measuring cup, add 1 Tbsp flower to 1/4 cup milk and stir with a fork until all the lumps are gone.
- 6. Gradually pour the flour/milk mixture into the pan, stirring to mix as you pour.
- 7. When the corn mixture starts to thicken, add salt and pepper to taste. Keep adding flour/milk mixture to desired thickness and taste.
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