Best 11 Creamed Corn On Tomato Recipes

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Creamed corn on tomato is an amazingly flavorful and surprisingly easy dish that provides a delicious combination of sweet and savory flavors. As a versatile dish, it can be served as a side dish, an appetizer, or even as a main course. With a few simple ingredients and easy-to-follow steps, you can create a creamy, satisfying meal in the comfort of your own kitchen. Whether you prefer a classic recipe or a more modern twist, there are plenty of creamed corn on tomato options to fit your preferences. So, let's dive in and explore the best recipes for creamed corn on tomato!

Here are our top 11 tried and tested recipes!

TOMATO & CORN AU GRATIN



Tomato & Corn au Gratin image

Corn au gratin is an essential part of any family get-together, and it's even better when paired with tomatoes in this delicious dish. —Holly Jones, Kennesaw, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 14 servings.

Number Of Ingredients 13

2-1/2 cups crushed butter-flavored crackers
1/2 cup butter, melted
1/2 cup grated Parmesan cheese
1 can (28 ounces) crushed tomatoes
1 can (15-1/4 ounces) whole kernel corn, drained
2 cups shredded sharp cheddar cheese, divided
1 medium green pepper, chopped
4 green onions, chopped
6 bacon strips, cooked and crumbled
2 tablespoons sugar
1 teaspoon garlic salt
1 teaspoon pepper
1 cup heavy whipping cream

Steps:

  • In a small bowl, mix crushed crackers and butter until blended; press half of the mixture onto the bottom of a greased 13x9-in. baking dish. Stir Parmesan cheese into remaining cracker mixture; set aside., In a large bowl, mix the tomatoes, corn, 1 cup cheddar cheese, green pepper, green onions, bacon, sugar, garlic salt and pepper; carefully spoon over crust. Sprinkle with remaining cheddar cheese; drizzle with cream. Top with reserved cracker mixture., Bake, uncovered, at 350° for 30 minutes, then broil on high for 5 minutes until top is bubbly and golden brown.

Nutrition Facts : Calories 339 calories, Fat 25g fat (13g saturated fat), Cholesterol 59mg cholesterol, Sodium 745mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 9g protein.

TOMATO AND BACON CREAMED CORN CASSEROLE



Tomato and Bacon Creamed Corn Casserole image

Prep, cooking and cleanup is made super simple when you make this summertime side in your slow cooker.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 2h20m

Yield 16

Number Of Ingredients 11

1 Reynolds® Slow Cooker Liner
4 (10 ounce) packages frozen whole-kernel corn, thawed*
1 ½ cups half and half, light cream, or whole milk
1 cup chopped onion
½ cup finely shredded Parmesan cheese
¼ cup butter, cut up
½ teaspoon salt
¾ cup shredded Monterey Jack cheese
6 thick slices peppered bacon, crisp-cooked and chopped
½ cup chopped tomato
2 tablespoons snipped fresh basil

Steps:

  • Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
  • Place 2 packages of the corn in a blender with the cream or milk. Cover and blend until smooth. Transfer to prepared slow cooker.
  • Stir remaining corn, onion, Parmesan cheese, butter, and salt into the corn mixture in cooker. Stir gently with a rubber spatula to combine.
  • Cover and cook for 2 hours on high or for 4 hours on low. Transfer to a serving dish.
  • Sprinkle with Monterey Jack cheese, bacon, tomato, and basil.

Nutrition Facts : Calories 178 calories, Carbohydrate 17.1 g, Cholesterol 27.7 mg, Fat 10.3 g, Fiber 1.9 g, Protein 7 g, SaturatedFat 5.6 g, Sodium 284.3 mg, Sugar 3 g

CREAMED CORN WITH LIME



Creamed Corn with Lime image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 15

6 ears fresh corn, shucked, kernels removed and reserved, cobs reserved
2 cloves garlic
1 bay leaf
1 onion, quartered
1 tablespoon whole coriander seed
1 teaspoon kosher salt
Olive oil, for drizzling
1/4 pound thick-cut bacon, cut into lardons
1 cup minced yellow onion
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
Zest of 1 lime
2 tablespoons unsalted butter
1/2 cup sour cream or Greek yogurt
1/2 cup finely chopped fresh cilantro

Steps:

  • For the corn stock: Put the corn cobs, garlic, bay leaf, onion, coriander, salt and 2 quarts water in a large pot and bring to a boil. Reduce the heat to a simmer and cook to reduce the liquid to 2 cups, about 45 minutes. Strain and reserve, keeping the stock warm.
  • For the creamed corn with lime: Heat a large saucepan over medium heat and drizzle with olive oil. Add the bacon and cook, stirring as needed, until crisp and the fat is rendered, about 10 minutes. Add the onions, garlic and a pinch of salt and cook until the onions have softened, another few minutes. Add the reserved corn kernels, lime zest and corn stock, bring to a simmer and cook until the mixture thickens and reduces, 12 to 15 minutes. Remove the pan from the heat and stir in the butter, sour cream and cilantro. Taste and season with salt and pepper.

CREAMED CORN



Creamed Corn image

My family loves canned creamed corn but I can't stand it. I finally came up with this recipe so we could all get along at supper. LOL!

Provided by Marg CaymanDesigns

Categories     Corn

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (10 -16 ounce) package frozen corn, cooked
water, for cooking corn
3 tablespoons butter
3 tablespoons flour
2 cups milk
2 -3 tablespoons sugar
salt and pepper (optional)

Steps:

  • Cook corn according to package directions; I use the microwave.
  • Melt butter in saucepan, stir in flour and blend well.
  • Add milk, about 1/2 cup at a time, and blend with whisk.
  • Cook over medium heat until thickened.
  • Stir in sugar, salt and pepper.
  • Add cooked, drained corn.
  • Hint: sometimes I use part milk, part cream.

CREAMED CORN WITH GORGONZOLA, TOMATOES AND PINE NUTS



Creamed Corn with Gorgonzola, Tomatoes and Pine Nuts image

This light summer meal comes together quickly: Corn kernels are simmered in a cream enhanced with blue cheese and pepper. It's then served on tomato slices and topped with pine nuts for a meal that embraces and enhances the season's bounty.

Provided by Melissa Clark

Categories     easy, quick, weekday, side dish

Time 15m

Yield 4 servings as an appetizer or side dish

Number Of Ingredients 7

2 ears corn, shucked
1/3 cup heavy cream
3 tablespoons crumbled blue cheese
Freshly ground black pepper
1/4 cup pine nuts
2 large tomatoes, thickly sliced
Fresh basil, chopped for garnish

Steps:

  • Scrape kernels off cob. Set a saucepan over medium heat, add kernels and cream, and cook for 5 minutes. Uncover, and cook for another 5 minutes.
  • Stir in blue cheese and pepper; continue cooking uncovered, stirring occasionally, until sauce thickens, about 5 minutes.
  • In a small pan over medium heat, toast pine nuts until fragrant and golden, 2 to 4 minutes.
  • Divide tomato slices among plates, and top with corn. Top with toasted pine nuts; garnish with fresh basil.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 17 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 151 milligrams, Sugar 6 grams, TransFat 0 grams

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

CORN WITH TOMATOES AND HERBS



Corn with Tomatoes and Herbs image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

4 ears of corn, husked
2 tablespoons unsalted butter
2 cups assorted cherry or grape tomatoes, halved
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh basil

Steps:

  • Cut the corn kernels off the cobs and transfer to a medium bowl. Using the back of the knife, scrape the cobs to release the corn milk into the bowl.
  • Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the tomatoes and cook until softened, about 3 minutes. Stir in the corn and corn milk, 1 tablespoon water, 3/4 teaspoon salt and a few grinds of pepper and cook until the kernels are tender,3 to 5 minutes. Remove from the heat and add the chives, basil and the remaining 1 tablespoon butter; toss to combine.

CREAMED CORN ON TOMATO



CREAMED CORN ON TOMATO image

Categories     Tomato

Number Of Ingredients 7

2 ears corn, shucked
1/3 cup heavy cream
3 tablespoons crumbled blue cheese
Freshly ground black pepper
1/4 cup pine nuts
2 large tomatoes, thickly sliced
Fresh basil, chopped for garnish.

Steps:

  • 1. Scrape kernels off cob. Set a saucepan over medium heat, add kernels and cream, and cook for 5 minutes. Uncover, and cook for another 5 minutes. 2. Stir in blue cheese and pepper; continue cooking uncovered, stirring occasionally, until sauce thickens, about 5 minutes. 3. In a small pan over medium heat, toast pine nuts until fragrant and golden, 2 to 4 minutes. 4. Divide tomato slices among plates, and top with corn. Top with toasted pine nuts; garnish with fresh basil.

BAKED CORN AND TOMATOES



Baked Corn and Tomatoes image

This is an economical and colourful side dish. Goes well with mashed potatoes and most meat. Can corn can be substituted with 3 cups frozen corn.

Provided by Tebo3759

Categories     Corn

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

2 (12 ounce) cans kernel corn, drained
2 cups tomatoes, peeled and chopped or 1 (28 ounce) can tomatoes
1 teaspoon sugar
salt and pepper
1 cup fresh breadcrumb
2 tablespoons butter or 2 tablespoons margarine, melted

Steps:

  • Mix corn, tomatoes, sugar, salt and pepper in an 8" square greased dish.
  • Toss bread crumbs with melted butter.
  • Spread over veggies.
  • Bake@ 350 degrees F.
  • for 35 to 40 minutes or until topping is browned and veggies heated through.

CREAMED CORN



Creamed Corn image

Provided by R. W. Apple Jr.

Categories     side dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 7

2 7 1/2-ounce packages John Cope's dried sweet corn (approximately 4 cups)
6 cups milk
1 cup heavy cream
3 teaspoons sugar
3 teaspoons salt
4 tablespoons butter
Salt and freshly ground black pepper

Steps:

  • Place corn in large bowl with milk and cream. Cover and refrigerate for at least 4 hours, preferably overnight.
  • Add sugar, salt and butter. Transfer to saucepan and bring to boil, stirring to avoid sticking. Reduce heat to low and simmer, stirring occasionally, for 30 minutes. Season to taste with salt and freshly ground black pepper.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 8 grams, Carbohydrate 22 grams, Fat 23 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 14 grams, Sodium 640 milligrams, Sugar 15 grams, TransFat 0 grams

CLASSIC CREAMED CORN



Classic Creamed Corn image

Martha's take on this classic American side dish is a winner. This easy creamed corn recipe uses fresh corn kernels which are simmered with butter and onions then finished with heavy cream.

Provided by Martha Stewart

Categories     Entertaining     Seasonal     Summer Entertaining     Summer Recipes

Number Of Ingredients 7

8 ears corn, husks and silk removed
4 tablespoons unsalted butter
1 onion, finely chopped (1 cup)
1 1/2 cups heavy cream
1 teaspoon sugar
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

  • Remove kernels: Stand a cob of corn on a kitchen-towel-lined baking sheet. With a sharp knife, slice downward to remove kernels. Repeat with remaining ears. With the edge of a soup spoon, scrape downward to remove pulp.
  • In a large skillet, melt butter over medium heat. Add onion and cook, stirring frequently, until softened, 2 to 3 minutes. Add corn kernels, pulp, and 1 cup water. Bring to a boil. Reduce to a simmer; cover, and cook, stirring occasionally until corn is very tender, 20 to 25 minutes.
  • Add cream and sugar; simmer, uncovered, until cream has thickened, 4 to 6 minutes. Season with salt and pepper. Serve.

Tips:

  • Use fresh corn: Fresh corn on the cob is best for creamed corn, but you can also use frozen or canned corn in a pinch.
  • Cook the corn properly: Overcooked corn will be mushy and lose its flavor. Cook the corn until it is tender but still has a slight crunch.
  • Use a good quality cream: Heavy cream or half-and-half is best for creamed corn. Avoid using milk, as it will make the creamed corn too thin.
  • Season the creamed corn to taste: Add salt, pepper, and other seasonings to taste. You can also add a pinch of sugar to balance out the acidity of the tomatoes.
  • Serve the creamed corn immediately: Creamed corn is best served hot or warm. You can also make it ahead of time and reheat it gently when you're ready to serve.

Conclusion:

Creamed corn on tomato is a delicious and versatile side dish that can be enjoyed with a variety of meals. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy side dish, give creamed corn on tomato a try.

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