Beckys Cream Style Corn Recipes

CREAM CORN LIKE NO OTHER

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.

BECKY'S CREAM STYLE CORN

Steps:

• Combine all ingredients in a heavy 2 quart pan.
• Let come to a boil.
• Turn heat down to medium or low and cook 25 minutes, stirring often because it is easy to burn or stick to bottom of the pan.

CREAM-STYLE CORN

Steps:

• Shuck the corn and remove all the silks. Wash and drain the corn. Shave just the tips of the kernels using a very sharp knife or vegetable peeler; cut away from you, allowing the tips to fall into a large bowl. Using the back of the knife, scrape the creamy juice from the kernels into the same bowl.
• Melt the butter in a skillet over medium heat and add the corn. Cook, stirring often, until thickened, about 20 minutes. Season with salt.

CREAM STYLE CORN

Steps:

• Combine corn and cream, bring to a boil over low heat. Stir often.
• Remove corn with slotted spoon ans set aside.
• In seperate pan melt butter and add flour to make a paste. Cook for a few minutes to remove raw flour taste.
• Gradually add cream to thicken.
• Simmer for 5 minutes and add salt, sugar and Accent. Mix well.
• Return corn to cream and heat over low heat to a boil.
• Transfer to a casserole and top with Parmsean cheese and dot with butter. Brown the cheese under the broiler and serve.

CREAM STYLE CORN

Steps:

• Sterilize 18 pint jars by boiling for 10 minutes or baking at 225 for 20 minutes.
• Simmer lids & bands in (not boiling) water.
• Husk corn.
• Remove silk.
• Wash ears.
• Blanch ears 4 minutes in boiling water.
• Cut corn from cob at about the center of kernel.
• Scrape remaining corn from cobs with a table knife.
• To each quart of corn and scrapings, add two cups of boiling water.
• Heat all to boiling.
• Let boil for 3 minutes.
• Add 1/2 teaspoon salt to each jar, if desired.
• Fill pint jar with hot corn mixture, leaving 1-inch head space.
• Adjust lids and process 85 minutes at 10 lb. pressure (0-1000 ft) or 15 lb pressure (above 1000 ft.).