Creamed Corn With Shallots Recipes

CREAMED CORN WITH BASIL

Steps:

• Working in a large bowl, cut kernels from cobs with a sharp knife and set aside. Scrape back of knife several times against cobs to extract remaining corn pulp, scraping into a large glass measure. (You should have at least 3/4 cup of corn pulp. If not, add 2 tablespoons crème fraîche.) Transfer pulp to a blender and purée with 2 tablespoons crème fraîche until smooth.
• Cook shallot in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Stir in kernels, then add corn purée, water, salt, and pepper and simmer, uncovered, stirring occasionally, until kernels are just tender, 3 to 4 minutes. Stir in basil to taste.

BEST CREAMED CORN

Steps:

• Add the first 5 ingredients to a saucepan; stir to combine.
• Bring to a boil; stir frequently.
• Lower heat; stir occasionally.
• In a small bowl, whisk together the margarine and flour until smooth; add to corn mixture.
• Continue to cook and stir constantly until thickened.

CARAMELIZED CORN WITH SHALLOTS

Steps:

• In a large skillet over medium heat, melt the butter. Add the corn, shallots, sugar, and salt and pepper. Cook, stirring occasionally to prevent burning, until the corn is caramelized, about 5 minutes.
• Stir in the thyme and cook 5 minutes more. Season with salt and pepper.

CREAMED CORN WITH SHALLOTS

Steps:

• With a sharp knife, slice the kernels from the cob to yield about 3 cups; you don't need to cut too deeply since you only really want the tender tips of the kernels.
• Place the kernels in a medium bowl; working with one cob at a time, stand the cob in the bowl and use the back of your knife to scrape the milk from the cob.
• Melt the butter in a skillet over medium high heat and add the shallots, cooking, and stirring, until softened, about 1 minute; add the corn, cream, and about 1/2 teaspoon of salt.
• Simmer gently, stirring frequently, until cream has thickened, about 5 minutes; season with nutmeg, salt, and pepper.