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.
CREAMED CORN GRATIN WITH FRIED ONION RINGS AND BACON
Categories Milk/Cream Onion Side Bake Sauté Thanksgiving Casserole/Gratin Bacon Corn Fall Monterey Jack Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Spread breadcrumbs on rimmed baking sheet. Bake until lightly toasted, about 10 minutes.
- Sauté bacon in large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Transfer 2 tablespoons bacon drippings to heavy large pot; reserve for creamed corn. Discard remaining drippings.
- Place flour in medium bowl. Sprinkle with salt and pepper. Separate red onion slices into rings and toss in flour to coat lightly. Heat 1/2 cup oil in same large skillet over medium-high heat. Working in batches, add onion rings to skillet and cook until golden brown, adding more oil as needed, about 2 minutes per side. Transfer onion rings to paper towels. Mix breadcrumbs, bacon, onion rings, and half of green onions in clean medium bowl. Sprinkle topping with salt and pepper.
- Butter 13x9x2-inch glass baking dish. Add butter to pot with reserved bacon drippings; melt over medium-high heat. Add chopped onion; sauté until light golden and beginning to soften, about 6 minutes. Add frozen corn; sauté 5 minutes. Add milk and cream; bring to boil. Gradually stir in grits and cayenne pepper. Reduce heat and simmer until mixture thickens slightly, about 3 minutes. Remove from heat. Stir in cheese and remaining green onions. Season with salt and pepper. Transfer creamed corn to prepared dish. (Topping and corn can be made 1 day ahead. Cover separately and chill.)
- Preheat oven to 350°F. Bake gratin uncovered 25 minutes. Sprinkle topping over; bake until topping is slightly crisp and creamed corn thickens and is heated through, about 20 minutes longer.
SUMMIT HOUSE CLASSIC CREAMED CORN AU GRATIN
When I make this recipe I put lots and lots of Parmesan cheese in it and I do not put it under the broiler. I even make it the night before serving. Excellent. This is from a wonderful restaurant in Fullerton, California who gives out the recipe on postcards. Everyone asks for the recipe when I bring it to dinners.
Provided by Pauline Patterson
Categories Corn
Time 12m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine corn, cream, salt, sugar and white pepper in a pot and bring to a boil.
- Simmer 5 minutes.
- Make a roux from butter and flour, add to corn, mix well and remove from heat.
- Transfer corn mixture to casserole.
- Sprinkle with Parmesan cheese and brown under broiler.
CLASSIC CREAMED CORN AU GRATIN
Make and share this Classic Creamed Corn Au Gratin recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Corn
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine the corn, cream, salt, sugar and white pepper; bring to a boil.
- Boil for 5 minutes.
- In a saucepan melt butter.
- Add in flour and whisk for 1 minute.
- Add in the corn mixture; mix well to combine.
- Set oven to broil.
- Place the corn in a casserole dish and sprinkle with grated Parmesan cheese.
- Broil under heat until browned.
Nutrition Facts : Calories 752.5, Fat 55, SaturatedFat 33.5, Cholesterol 188.3, Sodium 206.6, Carbohydrate 63, Fiber 4.8, Sugar 6.5, Protein 12
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- In a medium, heavy pot, combine corn, cream, salt, sugar, and white pepper. Bring to a boil and immediately reduce to simmer. Simmer 5 minutes, stirring occasionally. Cover and turn heat off.
- In a separate pan, melt butter and stir in the flour; whisk or stir constantly until it forms a roux (smooth, non-lumpy, yet thick mixture.) Add roux to the pot of corn. Mix well to combine.
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