Creamed Corn Recipe By Tasty Recipes

CREAMED CORN

Steps:

• In a 3-qt. slow cooker coated with cooking spray, combine all ingredients. Cover and cook on low for 3 to 3-1/2 hours or until cheese is melted and corn is tender. Stir just before serving.

CREAMED CORN BAKE RECIPE BY TASTY

Steps:

• In a 10-inch (25 cm) cast iron skillet set over medium heat, add the olive oil, garlic, and onion, and cook until the onion is softened, 5 to 7 minutes.
• Preheat the oven to 400°F (200°C).
• Add the grated sweet potato, season with salt and pepper, and continue to cook until the sweet potato is tender, 8 to 10 minutes.
• Add the spinach and stir until wilted, about 1 minute, then fold in the leftover creamed corn, herbs, and cayenne, if using.
• Season again to taste and stir until warmed through, about 1 minute.
• Use the back of a wooden spoon to create four small indentations for the eggs and add each egg, being careful not to break the yolks.
• Sprinkle with Parmesan cheese and place in the oven.
• Bake until the egg whites are just set and the top begins to turn golden, about 15 minutes.
• Sprinkled with flaky salt, additional herbs, and additional Parmesan cheese.
• Serve immediately
• Enjoy!

SLOW COOKER CREAMED CORN RECIPE BY TASTY

Steps:

• Drain corn and pour into slow cooker. Add milk, sugar, and pepper. Stir until mixed.
• Without stirring- place the thinly sliced butter and cubed cream cheese on top.
• Cover and cook on high for 2-3 hours.
• Stir until butter and cream cheese are mixed in. Cover again for 15 minutes.
• Garnish with thyme and serve.
• Enjoy!

CREAMED CORN RECIPE BY TASTY

Steps:

• Add the corn kernels to a large bowl.
• In a liquid measuring cup or small bowl, combine water and sugar. Stir until the sugar dissolves, then add to the corn, along with the melted butter. Stir until evenly combined.
• Cover with a plate and microwave for 3 minutes.
• In a liquid measuring cup or small bowl, combine the half and half and cornstarch.
• Remove the bowl from microwave, stir, cover, and microwave for 3 minutes more.
• Remove the bowl from the microwave and add the half and half mixture. Stir to combine. Microwave for 6 minutes, until the corn has softened.
• Let cool, then top with sliced scallions.
• Enjoy!

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.

CREAMED CORN WITH BACON

Steps:

• In a large skillet, saute onion in butter for 3 minutes. Add corn; saute 1-2 minutes longer or until onion and corn are tender. , Stir in the cream, broth, bacon and pepper. Cook and stir for 5-7 minutes or until slightly thickened. Stir in cheese and parsley.

SPECIAL CREAMED CORN

Steps:

• In a saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add cream, milk, sugar, salt and pepper. Bring to a boil; boil and stir for 2 minutes. Add corn; heat through., Transfer to an ungreased 1-1/2-qt. broiler-proof dish. Sprinkle with Parmesan cheese. broil 5 in. from the heat for 3-5 minutes or until lightly browned and bubbly.

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.

CHEDDAR CREAMED CORN

Steps:

• In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 3 to 3-1/2 hours or until cheese is melted and corn is tender. Stir just before serving.

CREAMED CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Coat a 3-quart baking dish with cooking spray.
• Cut the corn kernels from the cobs (about 8 cups) and scrape the cobs to remove all the liquid. Melt the butter in a large skillet over medium heat. Add the corn, milk, salt and pepper. Simmer until the corn is softened and the mixture begins to thicken, about 5 minutes. Remove from the heat.
• Stir together the cornbread mix, sour cream, eggs and half of the cheese in a bowl. Stir in the creamed corn. Pour the mixture into the prepared dish. Sprinkle with the remaining cheese. Bake until the casserole is browned and set, 35 to 40 minutes. Sprinkle with the green onions before serving, if desired.

CREAMY CORN CHOWDER

Steps:

• In 4-quart Dutch oven, cook bacon over medium heat 7 to 10 minutes, turning once, until crisp. Drain on paper towels; leave bacon drippings in pan. When cool, crumble bacon and set aside.
• In same pan, cook butter, onion, carrot, celery and garlic over medium heat 10 to 12 minutes, stirring constantly, until vegetables soften but do not brown.
• Sprinkle flour over vegetables and stir well with wire whisk to incorporate. Cook about 2 minutes. Stirring constantly, slowly add broth and wine (make sure to scrape bottom of pan as flour tends to stick). Stir in corn, potatoes, half-and-half, thyme, salt, pepper if desired, bay leaf and nutmeg. Heat soup to a gentle simmer. Cook 15 minutes, stirring occasionally, until potatoes are tender. (Corn can be naturally salty depending on the season, so make sure to taste before adding extra salt.) Remove bay leaf.
• Garnish with parsley if desired, and crumbled bacon.