Best Spicy Creamed Corn With Parmesan Recipes

OLD FASHIONED CREAMED CORN WITH PARMESAN CHEESE

Steps:

• Add frozen corn, half and half, salt, granulated white sugar, pats of butter, and black pepper to a large cast iron skillet.
• In a mixing bowl, whisk together milk and flour and add to skillet corn mixture.
• On medium heat, cook corn until bubbling, stirring frequently.
• Reduce heat to medium-low and continue to heat/boil and stir frequently until mixture is thickened-. This process takes about 5 minutes. If corn hasn't thickened yet, turn down the heat even further and monitor another few minutes.
• Remove creamed corn from stove heat and add shredded Parmesan cheese and mix together until the heat from the dish melts the cheese.
• Serve creamed corn topped with fresh parsley or one of the other suggestions below.

SPICY CREAMED CORN

Steps:

• In a large saucepan, combine all the ingredients. Cook over medium heat until cream cheese is melted and mixture is blended, stirring often.

CREAMY CORN PASTA WITH BASIL

Steps:

• Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water.
• Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper, transfer to a blender, and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.
• Heat the same skillet over high heat. Add butter and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. (It's O.K. if the butter browns; that deepens the flavor.) Add the corn purée and cook for 30 seconds to heat and combine the flavors.
• Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.

CREAMED CORN WITH PARMESAN

Steps:

• Heat oil in a large saute pan over medium-high heat until it starts to shimmer (but not smoke), about 2 minutes. Add corn, and cook, stirring occasionally, until soft and slightly browned, 7 to 8 minutes. Season with salt and pepper.
• Add cream and stock, and cook, stirring constantly, until thickened slightly, 2 to 3 minutes.
• Remove pan from heat, and stir in Parmesan. Transfer to a serving dish, and sprinkle with more Parmesan if desired.

SPICY CREAMED CORN WITH PARMESAN

Steps:

• Cook and stir bacon in medium saucepan until done. Remove bacon from pan; drain on paper towels.
• Add vegetables, water and seasonings to same pan; stir. Bring to boil; cover. Simmer on medium-low heat 5 min.
• Stir in cream cheese spread and milk; cook and stir until cream cheese is melted and mixture is well blended. Top with bacon and Parmesan.

CREAMED CORN WITH PARMESAN

Steps:

• Heat oil in a large sauté pan over medium-high heat until it starts to shimmer (but not smoke), about 2 minutes. Add corn, and cook, stirring occasionally, until soft and slightly browned, 7-8 minutes. Season with salt and pepper.
• Add cream and stock, and cook, stirring constantly, until thickened slightly, 2-3 minutes.
• Remove pan from heat and stir in Parmesan. Transfer to a serving dish, and sprinkle with more Parmesan if desired.

CREAMY CORN

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cook, covered, on low until heated through and cream cheese is melted, 3-4 hours. Stir well before serving.

PARMESAN ROASTED CORN ON THE COB

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil grate.
• Brush a thin layer of mayonnaise on each ear of corn. Sprinkle the corn with the Parmesan cheese, chili powder, salt, and pepper. Wrap each ear with aluminum foil and place on the grill.
• Grill, turning occasionally, until the kernels begin to brown, about 10 minutes.