CREAMY SKILLET CORN
This is one of the most popular corn dishes during Thanksgiving and Christmas. It is not your traditional boring old corn. This recipe includes butter, cream and shallots. I always get rave reviews when I make this.
Provided by AGALL
Categories Side Dish Vegetables Corn
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium heat. Add shallots and sugar, and saute for 2 to 3 minutes. Stir in corn and water, and cook until tender, about 5 minutes. Gradually stir in cream, and cook until cream is reduced and sauce thickens, about 8 minutes. Season with nutmeg, salt, and pepper.
Nutrition Facts : Calories 277 calories, Carbohydrate 23.5 g, Cholesterol 63.7 mg, Fat 20.8 g, Fiber 2.4 g, Protein 3.7 g, SaturatedFat 12.6 g, Sodium 364.8 mg, Sugar 3.3 g
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
SKILLET CREAM CORN
Make and share this Skillet Cream Corn recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Corn
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat combine corn, whipping cream, salt, pepper, sugar garlic powder (if using) and butter.
- In a small bowl whisk together the full-fat milk with flour, then stir/add to the corn mixture; cook stirring over medium heat until the mixture has thickened and the corn is cooked through.
- Remove from heat then add in the grated Parmesan cheese; stir until thoroughly combined and melted.
- Season with more salt and black pepper if desired.
- Serve hot.
- Delicious!
SO EASY OLD FASHIONED SKILLET CREAMED CORN
You will need about 6 ears of corn for this to make 2-1/2 cups, depending on the size of the corn cobs. I saute a small onion in the butter for about 3 minutes before adding in the corn kernels but that is only optional. This can also be made using frozen corn, and the recipe can be doubled.
Provided by Kittencalrecipezazz
Categories Corn
Time 17m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet over medium heat melt the butter.
- Stir in the corn kernels and the half and half cream; mix to combine.
- Sprinkle with cornstarch, sugar and salt; bring to a boil, stirring constantly.
- Reduce heat and simmer stirring occasionally for about 10-12 minutes.
- Season with black pepper to taste.
Nutrition Facts : Calories 487.3, Fat 32.2, SaturatedFat 19.3, Cholesterol 83.4, Sodium 1380.2, Carbohydrate 49.2, Fiber 5.2, Sugar 12.6, Protein 8.2
CREAMED CORN CORNBREAD
Bake Alton Brown's perfect Creamed Corn Cornbread recipe from Good Eats on Food Network in a cast-iron skillet using cornmeal, buttermilk and creamed corn.
Provided by Alton Brown
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Place a 10-inch cast iron skillet into the oven.
- In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
- In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
- Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.
SKILLET CORN CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 35m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Cut the corn from the cobs into a bowl, then use the blunt side of the knife to press and scrape the cob all the way down to get all the bits of kernel and creamy milk inside.
- Add butter to a very large skillet over medium-high heat and melt. Add the corn and toss. Add the cream and some salt and pepper to taste, then simmer for 20 minutes. Garnish with more fresh pepper.
CREAMED CORN SKILLET CORNBREAD
Provided by Valerie Bertinelli
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Whisk the cornmeal, flour, baking powder, salt and baking soda together in a bowl. In a large bowl, beat together the buttermilk and eggs, then add the cheese, creamed corn and oil and beat to combine. Add the flour mixture and stir until just incorporated. Set aside.
- Heat an 8-inch cast-iron skillet over medium-high heat until hot. Add the butter and swirl until melted and completely coating the base of the skillet.
- Pour the batter into the skillet, and quickly smooth the top slightly. Bake until golden brown and a wooden pick inserted in the center just comes out clean, about 20 minutes.
CREAMED CORN
Steps:
- Cut the kernels off the corn and place in a bowl. Use the back of a knife or a butter knife to "milk" the cobs. (This means applying pressure to remove any of the juice left from the kernels being cut off.)
- Melt the butter in a large nonstick skillet over medium heat. Add the shallot and cook until softened and translucent, 2 to 3 minutes. Pour in the corn and any liquid scraped from the cobs. Cook until the kernels are bright yellow, shiny and softened, 2 to 3 minutes. Sprinkle with the salt and pepper. Stir in the cream cheese until it is melted and combined into the corn, another 2 to 3 minutes. Taste for seasoning. Transfer the corn to a serving dish and sprinkle with the chives. Serve immediately.
MAMA'S SKILLET CORN
Mama used to make this as soon as the fresh corn came in. It is similar to creamed corn in sweetness but the kernels are left whole. A great summertime dish. When my boys whine enough in the winter I will make this with frozen corn.
Provided by mary winecoff
Categories Corn
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine corn, salt, pepper, sugar, butter and water in a 10-inch skillet.
- Cover and simmer 15 minutes on medium heat, stirring occasionally.
- Combine flour with milk, blending until smooth.
- Stir into corn.
- Cook five more minutes, stirring constantly.
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