CREAMED CORN
Steps:
- Cut the kernels off the corn and place in a bowl. Use the back of a knife or a butter knife to "milk" the cobs. (This means applying pressure to remove any of the juice left from the kernels being cut off.)
- Melt the butter in a large nonstick skillet over medium heat. Add the shallot and cook until softened and translucent, 2 to 3 minutes. Pour in the corn and any liquid scraped from the cobs. Cook until the kernels are bright yellow, shiny and softened, 2 to 3 minutes. Sprinkle with the salt and pepper. Stir in the cream cheese until it is melted and combined into the corn, another 2 to 3 minutes. Taste for seasoning. Transfer the corn to a serving dish and sprinkle with the chives. Serve immediately.
DEHYDRATOR CREAMED CORN
To rehydrate and cook dried corn: In a saucepan, combine 1/4 cup dried corn with 1 cup hot water. If the corn has been blanched, it will rehydrate in 5 to 10 minutes, unblanched corn will take about 30 minutes or longer. Bring the rehydrated corn to a boil and cook for 3 to 5 minutes, cover and let sit for 5 minutes. Drain. This will yield 3/4 cup cooked corn. This recipe adapted from "Mary Bell's Complete Dehydrator Cookbook". Prep time does NOT include dehydrator drying time.
Provided by TxGriffLover
Categories Corn
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, melt the butter over low heat. Sprinkle in the flour and stir with a wire whisk until blended. Slowly add the milk and sugar, stirring constantly.
- Add the cooked corn, celery powder, and pepper, and remove the pan from the heat. Top with more celery powder or a dusting or Parmesan cheese.
- Tip: Rehydrate small pieces of dried green bell pepper with the corn and cook them together.
Nutrition Facts : Calories 105.6, Fat 8, SaturatedFat 5, Cholesterol 23.8, Sodium 70.9, Carbohydrate 6.2, Fiber 0.1, Sugar 0.5, Protein 2.5
CREAMED CORN
Traditional creamed corn gets its luscious richness not from cream or milk, but from the milky juice of the corn kernels and cob. Here, frozen corn steps in during the off-season and holiday months. It's simmered until tender, partially pureed and then thickened with a slurry of flour and water. You'll be surprised at the velvety soft texture and we'll be surprised if this isn't your new go-to creamed corn recipe.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Add the corn and 1 1/2 cups water to a large pot or Dutch oven and bring to a boil over high heat. Reduce to a simmer and cook over medium heat, stirring occasionally, until the corn is tender, about 15 minutes.
- Add 2 cups of the corn and liquid to a blender or food processor and puree until smooth, about 2 minutes. Stir the pureed corn back into the pot and return to a simmer.
- Meanwhile, whisk together the flour and 2/3 cup water in a small bowl. Stir the slurry into the contents of the pot and season with 1 teaspoon salt. Cook, stirring frequently, until thickened, about 5 minutes. Remove from the heat and stir in the butter and another 1 teaspoon salt.
CREAMED CORN
Make this easy classic creamed corn from scratch, and never buy canned again! Creamed corn is a simple and tasty Southern side dish, perfect to serve at the Holidays or your next summer BBQ!
Provided by Diana
Categories Side Dish
Time 15m
Number Of Ingredients 9
Steps:
- In a saucepan or pot, melt the butter and saute the onion until it's soft and translucent.
- Add the corn kernels, if they're frozen then cook them for a few minutes until they're warmed through.
- Add flour, and cook for 1 minute then add the cream and milk.
- Bring the mixture to a gentle simmer, and allow the sauce to thicken.
- Season with salt, pepper, and add fresh or dried thyme. Cook for a couple of minutes then remove from heat.
- Using an immersion blender, blend half of the creamed corn or all of it if you prefer a creamier consistency.
Nutrition Facts : Calories 166 kcal, Carbohydrate 18 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 30 mg, Sodium 339 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CREAMED DRIED SWEET CORN WITH ONION AND CHIVES
Step aside, cornbread. In Pennsylvania Dutch country, dried sweet corn is an essential part of the Thanksgiving table. Soak it in milk and cream for at least 4 hours (or up to overnight), then simmer it with a bit of sautéed onion for a luscious side dish that's as sweet as summer corn-and even more irresistible.
Provided by Adina Steiman
Categories Thanksgiving Side Corn Milk/Cream Pennsylvania Fall
Yield 10-12 servings
Number Of Ingredients 9
Steps:
- Stir corn, milk, and cream in a large bowl. Cover with plastic wrap and chill at least 4 hours or up to overnight.
- Melt butter in a large pot over medium heat. Add onion and a pinch of salt and cook, stirring often, until onion is translucent and just starting to turn golden, about 6 minutes. Add corn mixture, sugar, and 1 Tbsp. salt. Increase heat to medium-high and cook, stirring frequently, until mixture comes to a boil. Reduce heat to low and simmer, stirring occasionally, until creamed corn is thick, about 30 minutes.
- Season to taste with salt and pepper. Top with chives.
More about "dehydrator creamed corn recipes"
47 PERFECTLY DELICIOUS DEHYDRATOR RECIPES YOU WILL WANT …
From morningchores.com
Author Jennifer Poindexter
- Yogurt. I mentioned this already, but I was totally shocked when I found out you could actually create homemade yogurt in your food dehydrator. If that sounds complicated, then you’ll be relieved to know that there are lots of details and pictures to help you through the process.
- Dehydrated Sweet Peppers. Do you get a large harvest of sweet peppers every year? If so, then you’ll be glad to know that you can use your dehydrator to help you process them.
- Dehydrated Celery. Do you use celery in your soups each winter? Wouldn’t it be great if you could just dehydrate a bunch of it and toss it into your soup as needed?
- Dehydrating Cheese. Are you a prepper or someone that likes to keep lots of food on hand in case of an emergency of some sort? Well, if so, then you’ll be glad to know that you can actually dehydrate cheese and store it for a longer amount of time.
- Dehydrated Bread. You may decide that you want to use your dehydrator to make delicious items like breadcrumbs, or you could actually dehydrate Angel Food cake to enjoy it on a backpacking trip.
HOMEMADE CREAMED CORN - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (133)Total Time 30 minsCategory Side DishCalories 211 per serving
- Combine onion and butter and cook over medium heat until the onion is translucent, about 4 minutes.
- Add in milk, cream, sugar and thyme. Stir over medium heat until mixture comes to a boil and thickens. Allow to boil 1 minute while stirring.
- Remove 1 cup of the corn mixture and blend with a hand mixer until smooth. Stir back into the creamed corn.
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