Creamed Corn With Asparagus Recipes

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ASPARAGUS AND CORN FRITTERS



Asparagus and Corn Fritters image

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

  • Saute 1/2 bunch asparagus (trimmed and thinly sliced) and 3/4 cup frozen fire-roasted corn in olive oil in a large nonstick skillet over medium-high heat until crisp-tender, 5 minutes. Transfer to a large bowl; let cool. Stir in 2 beaten eggs, 3/4 cup grated pepper jack, 1/4 cup flour and a big pinch of salt. Heat 2 tablespoons olive oil in the skillet over medium heat. Drop the batter (about 2 tablespoons per fritter) into the skillet, gently flatten and cook until golden, about 3 minutes per side.

CORN AND ASPARAGUS CASSEROLE



Corn and Asparagus Casserole image

This delicious recipe was one my mom made for special occasions. Every time I serve it, friends ask for the recipe.

Provided by nancyw

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 35m

Yield 6

Number Of Ingredients 10

¼ cup butter, melted
1 (15 ounce) can creamed corn
2 tablespoons all-purpose flour
1 tablespoon white sugar
1 teaspoon salt
1 pinch ground black pepper
½ cup evaporated milk
2 eggs, beaten
1 (10 ounce) can asparagus tips, drained
½ cup shredded Cheddar cheese, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Coat a baking dish with butter; spread creamed corn on top. Sift flour, sugar, salt, and pepper evenly over corn. Pour evaporated milk and eggs on top. Fold asparagus into egg mixture.
  • Bake in the preheated oven until beginning to set, about 30 minutes.
  • Sprinkle Cheddar cheese over asparagus mixture; bake until Cheddar cheese is melted, casserole is fully set, and edges are lightly browned, about 5 minutes more.

Nutrition Facts : Calories 242.3 calories, Carbohydrate 22.2 g, Cholesterol 98.3 mg, Fat 14.7 g, Fiber 1.8 g, Protein 8.6 g, SaturatedFat 8.5 g, Sodium 909.1 mg, Sugar 7.4 g

ASPARAGUS WITH CREAM SAUCE



Asparagus with Cream Sauce image

From Venice, Florida, Arletta Slocum relates, "This lovely side dish has been a favorite in our family for many years - especially for Easter dinners. Fresh green beans can be substituted for the asparagus."

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 10 servings.

Number Of Ingredients 13

2 cups water
2 pounds fresh asparagus, trimmed
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon lemon-pepper seasoning
1/2 teaspoon salt
1 cup chicken broth
1/4 cup minced fresh parsley
2 tablespoons cider vinegar
1 teaspoon dill weed
1 cup sour cream

Steps:

  • In a large skillet, bring water to a boil. Add asparagus; cover and boil for 3 minutes. meanwhile, in a small skillet, saute onion in butter until tender. Stir in the flour, garlic powder, lemon-pepper and salt until blended. Gradually stir in broth. Add the parsley, vinegar and dill., Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to low; whisk in sour cream. Drain asparagus; arrange on a serving platter. Top with cream sauce.

Nutrition Facts : Calories 89 calories, Fat 6g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 298mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

CREAMED CORN



Creamed Corn image

This is a sweetly comforting dish, and it's remarkably simple to make. Fresh corn is best for this, but frozen corn would work as well. If using the latter, add a bit of water when cooking before you add the milk.

Provided by Amanda Hesser

Categories     side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

6 ears fresh corn
2 tablespoons butter
Sliver of garlic
Sea salt
3/4 cup milk
1/4 cup heavy cream
Fresh sage leaves or chopped parsley, for garnish

Steps:

  • Scrape corn kernels from cobs, running knife edge along cobs to squeeze out juices. (If the corn is not very fresh, then blanch in boiling water for 2 to 3 minutes before scraping kernels from cobs.)
  • Place a medium saucepan over medium heat. Drop in butter and melt until foamy. Add corn, garlic and juices. Season with salt and cook until kernels become tender. Pour in milk and simmer until milk is almost gone. Pour in cream and simmer for 5 minutes. Taste and adjust seasoning. Serve.

Nutrition Facts : @context http, Calories 262, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 15 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 514 milligrams, Sugar 12 grams, TransFat 0 grams

ASPARAGUS AND CORN BAKE



Asparagus and Corn Bake image

Make and share this Asparagus and Corn Bake recipe from Food.com.

Provided by Sonya01

Categories     Lunch/Snacks

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

1 bunch fresh asparagus, drained or 340 g asparagus, cuts and tips drained
8 slices bread
1 cup grated tasty cheese
3 green shallots, sliced
5 eggs
300 g creamed corn
1 1/2 cups milk
1 teaspoon mild prepared mustard
15 g butter, melted
extra chopped shallot, to serve

Steps:

  • Steam or microwave fresh asparagus until just tender; cut cooked or canned asparagus into 3 cm lengths.
  • Trim crusts from bread, cut bread into 3-4cm squares.
  • Place bread squares over base and sides of a 8 cup (2-litre) greased ovenproof dish.
  • Sprinkle bread with half the cheese.
  • Top with asparagus and shallots.
  • Beat eggs in bowl; beat in corn, milk and mustard.
  • Pour mixture over shallots; sprinkle with remaining cheese.
  • Brush exposed bread edges with melted butter.
  • Bake at 180c for about 50mins, or until just set in centre.
  • Stand 5-10mins before cutting into squares.
  • Serve warm, sprinkled with extra shallots.

Nutrition Facts : Calories 518.4, Fat 25.6, SaturatedFat 13.3, Cholesterol 319.9, Sodium 929.8, Carbohydrate 48.5, Fiber 3.1, Sugar 6.2, Protein 25.7

CORN AND ASPARAGUS CASSEROLE



Corn and Asparagus Casserole image

Make and share this Corn and Asparagus Casserole recipe from Food.com.

Provided by Want2bchef

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons flour
2 tablespoons butter
1/2 cup milk
1 medium onion
1 (400 g) can creamed corn
1 (400 g) can asparagus
3 hard-boiled eggs
salt and pepper

Steps:

  • Cook diced onion in fry pan till softened.
  • Remove onion from pan and add butter and flour stirring till well combined.
  • Salt and Pepper to taste at this stage.
  • Add half a cup of milk and half a cup of juice from the asparagus can.
  • Cook until smooth and thickened.
  • Combine cooked onion, creamed corn, asparagus pieces, and hard boiled eggs that have been cut into quarters.
  • Heat through and then serve with creamy mashed potatoes.

SUMMER CORN SALAD WITH ASPARAGUS



Summer Corn Salad with Asparagus image

A simple, sweet and enjoyable taste of summer. This salad is great served as a side dish, or serve with nacho chips.

Provided by Jocelyn

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 8

6 ears corn, husk and silk removed
1 bunch asparagus spears, trimmed and cut into 1-inch pieces
1 (7 ounce) jar roasted sweet red peppers, drained and chopped
2 cloves garlic, minced
6 basil leaves, chopped
1 tablespoon olive oil
1 tablespoon balsamic vinegar
salt and black pepper to taste

Steps:

  • Preheat an outdoor grill for medium-low heat and lightly oil grate.
  • Place the ears of corn on the grill and cook until the kernels are tender, about ten minutes turning frequently. Remove the ears from the grill and cool. Cut the kernels off of the cob.
  • Fill a large saucepan with lightly salted water and bring to a boil over high heat. Add asparagus and cook until just tender, about 1 minute. Drain in a colander and rinse immediately under cold, running water until well chilled. Set aside.
  • Combine the corn, asparagus, roasted peppers, garlic, basil, olive oil, and balsamic vinegar in a large bowl; season with salt and pepper to taste. Serve at room temperature or chilled.

Nutrition Facts : Calories 173.7 calories, Carbohydrate 34.5 g, Fat 4 g, Fiber 5.4 g, Protein 6.4 g, SaturatedFat 0.6 g, Sodium 154.8 mg, Sugar 7.6 g

CREAM CORN LIKE NO OTHER



Cream Corn Like No Other image

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

2 (10 ounce) packages frozen corn kernels, thawed
1 cup heavy cream
1 teaspoon salt
2 tablespoons granulated sugar
¼ teaspoon freshly ground black pepper
2 tablespoons butter
1 cup whole milk
2 tablespoons all-purpose flour
¼ cup freshly grated Parmesan cheese

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

CARAMELIZED CORN AND ASPARAGUS PASTA WITH RICOTTA



Caramelized Corn and Asparagus Pasta With Ricotta image

This summery pasta features caramelized corn, crisp-tender asparagus and earthy turmeric, which provides the dish's sunny hue. It's not easy to cook corn to the point of browning without losing all its moisture, but a pinch of sugar helps speed up the caramelization process. Vermouth lends acidity to the light, glossy garlicky sauce, but you could use wine, or even a tablespoon of lemon juice or champagne vinegar for lift. Fresh ricotta provides richness.

Provided by Alexa Weibel

Categories     dinner, weekday, pastas, vegetables, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 13

Kosher salt and black pepper
3 ears of corn, husked
1 pound spaghetti, linguine or any shaped pasta
1/4 cup olive oil, plus more for drizzling
1/4 teaspoon granulated sugar
16 medium stalks asparagus (about 8 ounces), trimmed and thinly sliced on an angle (about 2 cups)
3 scallions, trimmed and minced, or 1 small shallot, minced
2 teaspoons ground turmeric
6 tablespoons unsalted butter
3 garlic cloves, minced
1/3 cup vermouth or white wine
1 cup fresh ricotta, seasoned to taste with salt
1 lemon (optional)

Steps:

  • Bring a large pot of salted water to a boil over high. Meanwhile, prepare the corn: Slice the corn kernels off the cobs, and add the cobs to the pot of water. (This lends a hint of sweetness.)
  • Once the water comes to a boil, add the pasta and cook over medium-high, according to package instructions, until tender but toothsome, just shy of al dente.
  • In a large, deep skillet, heat the oil over medium-high. Add the corn kernels and sugar, season with salt and pepper, and cook, stirring occasionally, until they begin to caramelize, about 6 minutes. Stir in the asparagus, scallions and 1 teaspoon turmeric, and cook, stirring frequently, until just softened and corn is caramelized, 2 to 3 minutes. Transfer to a bowl.
  • Once the pasta is just short of al dente, reserve 1 1/2 cups pasta water, then drain the pasta, and discard the corn cobs.
  • Add the butter, garlic and remaining turmeric to the large skillet and cook over medium until butter melts and starts to foam, about 3 minutes. Whisk in vermouth to deglaze, and cook 1 to 2 minutes, then whisk in 1 cup pasta water.
  • Add the pasta, and toss with tongs over medium heat until thoroughly coated and al dente, 1 to 2 minutes, adding pasta water as needed. Remove from heat, stir in half the corn mixture and season to taste with salt and pepper.
  • Divide pasta among plates. Dollop with ricotta and top with remaining corn mixture. Drizzle with olive oil. If using lemon, shower the pasta with lemon zest, then cut the lemon into quarters, for squeezing on top, and serve immediately.

ASPARAGUS & CORN SOUP (CHEAT'S VERSION)



Asparagus & Corn Soup (cheat's Version) image

I'm a bit embarrassed about this recipe because I'm NOT a fan of the style of cooking which 'assembles' pre-packaged products. However, sometimes, it's cold outside, you're tired, the cupboard is bare, the local store does not stock much more than canned goods and they would laugh in your face if you asked for a bunch of fresh asparagus! So, on such a day and under such conditions, I created this soup. And, whaddya know? It was so darn good I'm gonna share it!

Provided by Kookaburra

Categories     Corn

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons butter
1 onion, chopped finely
3 cloves garlic, crushed and chopped finely
3 slices bacon, rind and fat removed and diced finely
1 (420 g) can cream of asparagus soup (condensed)
1 (340 g) can asparagus, cuts & tips (or canned asparagusspears, cut into bite-sized pieces, drained)
1 (250 g) can corn kernels, drained (I used 2 x 125g cans)
1 cup water (1 cup is equivalent in volume to 1/2 a 420g can of soup - I just used the can to measure the liquids)
1 cup milk
1 cup cream
1 cup dry white wine
1 teaspoon chicken stock powder or 1 teaspoon vegetable stock powder (or 1 stock cube)
1/8 teaspoon black pepper, freshly ground
1/8 teaspoon ground nutmeg
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
3/4 cup parmesan cheese, freshly grated

Steps:

  • Melt the butter in a large saucepan.
  • Fry onions, garlic and bacon over a medium heat, until onions are soft and transparent and the bacon is cooked.
  • Remove the pan from the heat and, stirring, pour in the can of condensed soup.
  • With the pan still off the heat, add the water and milk, a little at a time, stirring or whisking constantly to combine.
  • Return soup to heat, add the cream and the wine and stir to blend thoroughly.
  • Stir in the can of asparagus pieces and the corn.
  • Season with the stock powder, pepper, nutmeg and thyme.
  • (If using a stock cube, dissolve it first in a little hot water.) Bring the soup to a boil, then reduce the heat and allow it to simmer very gently for 15 minutes.
  • Taste before serving and add salt if required or a little more stock powder.
  • Serve soup into bowls and sprinkle over the grated parmesan.

Nutrition Facts : Calories 633.8, Fat 43.6, SaturatedFat 23.4, Cholesterol 122.4, Sodium 1367.4, Carbohydrate 36.1, Fiber 4.1, Sugar 3.9, Protein 18.8

CHICKEN, ASPARAGUS & CORN CHOWDER



Chicken, Asparagus & Corn Chowder image

Chicken and asparagus make a light, comforting soup that's easy to do with common ingredients. If we have rotisserie chicken, it goes into this soup. -Jennifer Vo, Irvine, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 tablespoons olive oil
3/4 cup cut fresh asparagus (1-inch pieces)
1 small onion, finely chopped
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 to 1/4 teaspoon pepper
1 can (14-1/2 ounces) chicken broth
1/2 cup fat-free half-and-half
1-1/2 cups cubed cooked chicken breast
3/4 cup frozen corn

Steps:

  • In a large saucepan, heat oil over medium heat. Add asparagus and onion; cook and stir until tender, 3-4 minutes., Stir in flour, salt, garlic powder and pepper until blended; gradually stir in broth and half-and-half. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 3-5 minutes. Add chicken and corn; heat through.

Nutrition Facts : Calories 215 calories, Fat 9g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 800mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.

CREAMED ASPARAGUS ON TOAST



Creamed Asparagus on Toast image

My mom made this when I was a kid. My wife makes it for me often. It's easy and delicious. I am not a big fan of asparagus prepared any other way. I like to pour over one slice of toast, add another on top, and then pour more over it.

Provided by Bud Stonerook

Categories     Side Dish     Vegetables     Asparagus

Time 30m

Yield 6

Number Of Ingredients 6

2 pounds fresh asparagus, trimmed
5 tablespoons butter, divided
3 tablespoons all-purpose flour
2 cups milk
1 teaspoon salt
6 slices bread, toasted

Steps:

  • Place asparagus into a large pot or skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 8 to 10 minutes. Drain.
  • Mix 3 tablespoons butter and flour together in the same pot over medium-low heat until flour is dissolved and mixture is smooth, 2 to 3 minutes. Add milk, asparagus, and salt to butter-flour mixture and simmer until thickened, 10 to 15 minutes.
  • Spread about 1 teaspoon butter onto each piece of toast. Pour creamed asparagus over each piece of toast.

Nutrition Facts : Calories 236.5 calories, Carbohydrate 25.3 g, Cholesterol 31.9 mg, Fat 12.2 g, Fiber 3.8 g, Protein 8.4 g, SaturatedFat 7.3 g, Sodium 662.4 mg, Sugar 7.7 g

CREAMED CORN WITH ASPARAGUS



Creamed Corn With Asparagus image

Adapted from a recipe by Laurent Tourondel, chef at "BLT" in NYC. From "Mens Health." Chef Tourondel specialized in New American Bistro style cooking.

Provided by threeovens

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

12 stalks fresh asparagus, halved lengthwise and cut into 2 inch pieces
2 tablespoons butter
1 small onion, minced
2 sprigs fresh thyme
6 cups fresh corn, cut from the cob
1/2 cup heavy cream
salt & freshly ground black pepper

Steps:

  • Prepare an ice water bath for the asparagus and bring a pot of salted water to a boil.
  • Blanch the asparagus in the boiling water until it turns bright green, about 2 minutes; transfer asparagus to the ice water bath, then drain.
  • In a large skillet, melt the butter over medium heat; add onion and thyme and saute until onions are translucent, about 5 minutes, stirring.
  • Add corn and cream and bring to a boil; remove from heat and discard the thyme sprigs (don't worry if some leaves fall off and if you have to use dried do not try to pick it out).
  • Remove a third of the mixture and blend until smooth; return to skillet, add asparagus, and cook about 3 minutes to heat through.
  • Season with salt and pepper and serve.

Nutrition Facts : Calories 246.1, Fat 13, SaturatedFat 7.3, Cholesterol 37.4, Sodium 58.9, Carbohydrate 32.3, Fiber 5, Sugar 6.1, Protein 6.2

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