Best 4 Creamed Corn Like I Used To Make At The Pub Recipes
When you think of creamed corn, you probably picture a pale yellow dish with a slightly sweet and creamy texture. But if you're looking for a creamed corn that's a little more flavorful and interesting, you need to try this recipe. This creamed corn is made with fresh corn kernels, heavy cream, and a few simple spices. It's the perfect side dish for any summer meal, and it's also great served as an appetizer or snack.
Let's cook with our recipes!
CREAM CORN LIKE NO OTHER
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
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
CREAMED CORN (LIKE I USED TO MAKE AT THE PUB)
Make and share this Creamed Corn (Like I Used to Make at the Pub) recipe from Food.com.
Provided by JustJanS
Categories Corn
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter.
- Add the flour and cook, stirring over medioum heat for a minute.
- Add the corn and cook stirring another minute or two.
- Add the cream and cook over a medium heat until thickened and almost at a gentle boil.
- Add the sugar, stock powder and pepper and cook over a low heat for 5 mintes more.
Nutrition Facts : Calories 292.1, Fat 22.5, SaturatedFat 13.5, Cholesterol 74, Sodium 49.2, Carbohydrate 22.3, Fiber 1.8, Sugar 6.8, Protein 4.1
TRADITIONAL ENGLISH TAVERN CREAMED CORN
This is a recipe from Gulliver's Restaurant in Irvine, Ca. My family started a tradition years ago to make prime rib, Yorkshire pudding, creamed corn and trifle for Christmas dinner. This recipe is so easy and very delicious. I like it sweeter, so I add more sugar. The last two ingredients are called "Roux" and they are what make the creamed corn thicken. Enjoy!
Provided by Gidg9088
Categories < 30 Mins
Time 25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients except the last two (roux) in a pot and bring to a boil.
- For roux: blend butter with flour in a separate bowl, whisk a little at a time into the hot corn mixture, combine well and remove from heat.
- Serve.
Nutrition Facts : Calories 195.9, Fat 10.2, SaturatedFat 6, Cholesterol 32.9, Sodium 226, Carbohydrate 25.7, Fiber 2, Sugar 3.1, Protein 4.1
BAKED CREAM CORN
Learned from my godmother who was a chef, this recipe brings back a special Southern nostalgia. Simple yet flavorful, a wonderful side dish for any meal. Play with the spice and sugar measurements to suit your own taste.
Provided by TAMARA HERSOM
Categories Side Dish Casseroles Corn Casserole Recipes
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl beat eggs with milk. Blend in the corn and butter. Stir in flour, sugar, black pepper, celery salt, onion powder and garlic powder. Transfer to a glass pie plate.
- Bake in preheated oven for 45 minutes to 1 hour, or until top is golden and bubbly.
- Allow to cool for 10 minutes before serving.
Nutrition Facts : Calories 130.4 calories, Carbohydrate 21.6 g, Cholesterol 54.4 mg, Fat 4.7 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 2.3 g, Sodium 426.7 mg, Sugar 5.2 g
Tips:
- Fresh corn is always best. If you can, use fresh corn kernels for the best flavor. If you don't have access to fresh corn, frozen corn is a good substitute.
- Don't overcook the corn. Overcooked corn will be tough and chewy. Cook the corn just until it is tender, about 5-7 minutes.
- Use a heavy-bottomed pot. A heavy-bottomed pot will help to distribute the heat evenly and prevent the corn from scorching.
- Add the cream and milk slowly. Whisking the cream and milk into the corn slowly will help to prevent the mixture from curdling.
- Season to taste. Add salt, pepper, and other seasonings to taste. You can also add a pinch of cayenne pepper for a little spice.
- Serve immediately. Creamed corn is best served immediately after it is made. It can be served as a side dish or as a main course.
Conclusion:
Creamed corn is a delicious and easy-to-make side dish that can be enjoyed by people of all ages. With its creamy texture and sweet flavor, creamed corn is a perfect addition to any meal. Whether you are serving it as a side dish for a special occasion or as a quick and easy weeknight meal, creamed corn is sure to be a hit.
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