My family loves creamed corn and I am always looking for new recipes.
2 weeks ago I did the Jiffy Mix version of their sweetened corn casserole/cake and I could have should have doubled it.
Looking for any ideas anyone might have for cream corn.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
This is a little silly, but… Mrs Mosca’s mom used to put creamed corn on mashed potatoes. So every time I make mashed potatoes, she asks, "You’re going to put creamed corn on them, right?" She’s been saying that for years, it’s a thing we do.
I'm not sure I have anything to contribute because I'm not sure what you mean by creamed corn. But I love home grown sweet corn in all its glory however I can get it.
I learned to make creamed corn by cutting fresh sweet corn kernels off the cob and using the back of a knife to scrape the cob to get the last bits of the juicy kernels. Then heat the corn with butter, salt, and pepper. And, back in the days when sweet corn got starchy really fast, maybe a small spoon of sugar. That was it. The scraped bits added thickness to the liquid. The result was delicately corn-y and savory.
I looked at various recipes today for "creamed corn." Some recipes blend some of the kernels into a smooth texture and add that back to the whole kernels to add thickness and creaminess. This makes sense to me.
But other recipes call for adding quite a bit of dairy -- heavy cream and/or cream cheese or even grated parmesan and other cheeses -- and/or thickening the liquid with a roux or a flour-water slurry. Not sure that really fits what I have in my mind's eye as "creamed corn". So ... askin' for clarification....
I found out today that what you and I are talking about, texastweeter , is properly called "cream-style corn." It's not "creamed corn" which contains cream and/or cornstarch or flour thickener.
@IowaGirl I am referring to just the old every day canned Creamed Style Sweet Corn.
It is kind of one of those dishes in my house that has always been considered best from the can rather than creamed fresh from the cob.
I do admit though my family has always had it's own taste preferences. I have literally made a hundred different recipes of Mac and Cheese, and Kraft Instant right out of the box still reigns supreme it just seems so strange to me that a $2 box of Mac and cheese is preferred over what can be a $10 plus home made version of Mac and Cheese.
Got it! Thanks for 'splainin, Debra. I'm afraid I can't help ya much. But I am getting some nice recipe ideas from this thread! Thanks for starting it.
IowaGirl I am very delighted and surprised the Creamed Corn would generate an interest. It seems my family might not be as unsophisticated as I had feared.
I have made this several times with great success.
Spicy Creamed Corn with Bacon & Scallions
Yield: 4 servings
Ingredients:
8 slices bacon, chopped
3 medium shallots, minced, or sliced thin
5 medium ears corn (about 3 cups kernels)
â…” cup heavy cream
Pinch cayenne or Aleppo pepper
Preparation:
Cook bacon in large skillet over med-high heat until crisp, 8 to 10 minutes. Transfer bacon to plate lined with paper towel and pour off all but 1 tbsp fat from skillet.
Add shallots and cook until soft, about 2 minutes. Add corn and cook until deep yellow and softened, about 2 minutes. (It's impossible to know exactly how sweet corn is until you get it home. If the corn isn't as sweet as you'd like, add 1 to 2 tsp of sugar to the skillet with the corn.)
Add cream and cayenne pepper and cook until reduced and thickened, about 2 minutes.
Toss in bacon and season with salt and pepper to taste. Serve.
Combine all the ingredients in a slow cooker. If you need to speed the process, put on high until cheese and butter are melted. Otherwise, cover and cook on LOW, stirring occasionally. Cook until melted and well combined, 6 to 8 hours.
This recipe makes a lot. I vacuum seal pouches for other meals. Cut quantities in half to make a smaller batch.
I make one where I spread some of the kernels on a baking sheet and put in the smoker for about an hour before adding to the skillet.
Smoked Creamed Corn
Ingredients
2 (10 Oz) packages frozen corn kernels
1 cup heavy cream
1 teaspoon salt
2 tablespoons granulated sugar
1/4 teaspoon freshly ground black pepper
2 tablespoon butter
1 cup whole milk
2 tablespoon all-purpose flour
1/4 cup freshly grated Parmesan cheese
Directions
Spread one bag of corn on parchment lined baking sheet and smoke for about 1 hour.
In a skillet over medium heat, combine the corn, cream, salt sugar, pepper and butter.
Whisk flour and milk and pour in the skillet.
Cook stirring over medium heat until the mixture is thickened, and corn is cooked through.
Remove from the heat and stir in the Parmesan cheese until melted.
@Debra Thanks for posting this, I'd forgotten about this recipe and how good it is.
Here's one I got from a fellow called Village Idiot over on the BGE site about 10-12 years ago.
2 TBS butter
1 Shallot, minced
1 Jalapeño, minced (discard the seeds and ribs for less heat)
2- 10oz. pkg. frozen corn kernels
1/2 Cup heavy cream
1/3 Cup water
2- ounces Monterey Jack cheese
1/2 tsp Kosher salt
Directions
1. Melt butter in a heated large straight-sided skillet over medium heat. Add shallot and Jalapeño. Sauté for 2 minutes.
2. Puree 1/2 a bag of corn in a food processor or blender. Add pureed corn and remaining frozen corn to the pan. Add cream, water and cheese. Stir and cook until cheese is melted, about 2 to 3 minutes. Season with salt and pepper and serve warm.
I am VERY surprised at the response this question has generated. It seems like my list keeps growing and growing.
I believe it is time to look into the Paprika app again. I know I downloaded it years ago but it has been so long I suspect I will need to purchase the new version.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
My favorite way to fix corn is to mix with chopped peppers and onions. Just stir fry or bake with some butter and S&P. It works well with frozen or fresh sweet corn. Sometime I've added chopped zucchini or stir a little cream cheese in at the end. Sorry I don't have a actual recipe.
Not sure how these recipes would work with creamed-style corn from a can, but these are two of my favorite recipes using sweet corn. So here ya go, for what it's worth --
We don't follow a gluten free diet, but I served this cornbread and chili to a visitor who is gluten intolerant. It's surprisingly good and has since become our favorite cornbread recipe.
Cornbread with rice flour (gluten free)
Serves 4 to 6
1 TBL butter for greasing the pan
5 oz (1 cup) white rice flour
3.2 oz (3/4 cup) corn flour or fine corn meal
1.8 oz (1/4 cup) sugar
2 1/2 tsp baking powder
3/4 tsp salt
2 eggs
8 oz (1 cup) milk
4 oz (1/4 cup, 1/2 stick) butter, melted
4 to 8 oz (1/2 to 1 cup) sweet corn, preferably fresh or homemade frozen
Preheat oven to 400 deg F. Add the 1 TBL butter to a 10" cast iron skillet. Put the skillet into oven to preheat while the oven comes to temperature.
Whisk dry ingredients in medium bowl until well mixed. Stir sweet corn, if using, into the dry ingredients. Combine eggs, milk, and the rest of the butter in another bowl. Mix until well blended.
Wait to combine the wet and dry ingredients until after the oven is fully preheated and ready to bake.
When the oven is to temperature, remove the skillet from the oven and swirl the pan to coat the entire bottom with butter. Pour liquids into dry ingredients and stir until just blended.
Immediately pour the batter into hot skillet and put the skillet into the oven. Bake for 15-20 minutes until the edges are lightly browned and a toothpick inserted into the center comes out clean. Serve warm.
Notes: This cornbread is just as good the day after making as it is hot from the oven. To get this recipe to rise well -- Don't combine the wet and dry ingredients until the skillet is preheated and ready. Also get the batter into the oven immediately after pouring the batter into the skillet. I strongly recommend including the sweet corn for added flavor, but the recipe works fine without. Can use fresh, frozen, or canned corn. If canned, drain off liquid. Can also use 1/4 cup dried sweet corn after rehydrating in 1/2 cup warm water for about 10 minutes and draining off any excess water before using.
***
Corn Bisque / Corn Soup, pressure cooker method
Serves 4
2 tablespoons butter
1 medium onion, finely chopped (about 1 1/2 cups)
2 medium cloves garlic, thinly sliced, OR
1/2 tsp garlic powder
6 ears fresh sweet corn kernels (about 6 cups) OR
6 cups homemade frozen sweet corn
6 fresh cobs, each snapped in half. Use cobs if making this recipe with fresh corn, otherwise omit
2 bay leaves
1 tsp Penzey's "Mural of Flavor" blend or similar all-purpose herb blend
Up to 1 quart (32 oz) chicken stock
Kosher salt and freshly ground black pepper
Bacon bits and minced chives or green onion
Melt butter in the pot of a pressure cooker. Add onion to the pot and sauté, stirring frequently, until onion is softened but not browned, about 4 minutes. Add the garlic in the last minute or two of cooking.
Add fresh corn kernels and cobs (or thawed sweet corn), bay leaves, herb blend, and enough chicken stock to just cover the corn kernels. It is okay if the cobs, if using, stick above the liquid a bit. Seal pressure cooker, bring to high pressure, and cook for 15 minutes. Release the pressure using quick-release method and uncover the pot. Discard corn cobs, if using, and the bay leaves.
Transfer about half of the hot corn and onion mixture to the jar of a Blendtec blender or other high speed powerful blender. Remove or loosen the center plug in the lid to allow steam to escape. Fit the lid onto the blender jar. Cover the opening in the lid with a folded kitchen towel to control spatters.
Start the "soup" cycle on the Blendtec and let it go through about 50 seconds of that cycle or until the soup is pureed to the consistency you prefer. (I like it very smooth.) Pour into a serving bowl. Repeat with remaining soup. Season the soup to taste with salt and pepper and add additional chicken stock or water if needed to adjust the thickness. (Milk or cream tends to dull the corn flavor, so I don't recommend adding dairy.)
Serve soup immediately with a sprinkle of bacon bits, small pat of butter, and/or minced green onion or chives.
Notes: Adapted from https://www.seriouseats.com/pressure...rn-soup-recipe The original recipe calls for passing the pureed soup through a chinois (fine strainer). I think this is way too much work -- I like the blender-only version plenty fine. The original recipe also calls for cutting the cobs lengthwise which is dangerous work! I just snapped the cobs in half and left it at that. I have made this recipe with and without cobs and found both versions equally as tasty.
Comment