Best 10 Creamed Peas And Corn Recipes

CREAMED CORN WITH PEAS

Steps:

• In a small skillet, saute the corn, mushrooms and onion in butter until mushrooms are tender. Stir in flour until blended; gradually add broth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat. Add the cream, salt and pepper; stir in peas and cheese.

CREAMY CORN OR PEA SALAD

Steps:

• Place the corn or peas on a plate and pat dry using paper towel/s then place in a bowl with onions, cucumbers and celery (DO NOT add in the tomatoes you will add them in just before serving) toss to combine.
• Mix all the dressing ingredients together until well combined.
• Pour over the veggies; mix well to combine.
• Season with black pepper and more salt if needed.
• Cover and chill for a few hours to blend the flavors.
• Just before serving add in the chopped tomatoes.

PEAS AND CORN

Steps:

• Place the peas and corn in a microwave safe casserole dish. Sprinkle the vegetables with 1/4 cup water.
• Cover the casserole with plastic wrap or the lid, pull back one corner to vent, and microwave the vegetables on high for 6 minutes. Stir the vegetables gently. Then microwave the peas and corn, uncovered, for 2 minutes longer.
• Drain the vegetables well and return them to the casserole dish. Add the butter and seasonings to the vegetables. Stir gently, then microwave, uncovered, for one minute longer, or until the butter is melted and the vegetables are hot. Let stand for 2 minutes on a solid surface so the heat distributes evenly, stir gently, and serve immediately.

CREAMED PEAS

Steps:

• Cook peas according to package directions. Meanwhile, in a small saucepan, melt the butter. Stir in the flour, salt and pepper until blended; gradually add milk and sugar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain peas; stir into the sauce and heat through.

CREAM PEAS

Steps:

• In a medium saucepan, combine peas, water, and salt. Bring to a boil, then stir in butter.
• In a small bowl, whisk together cream, flour, and sugar. Stir mixture into peas. Cook over medium-high heat until thick and bubbly, about 5 minutes.

CREAMY CORN WITH SUGAR SNAP PEAS AND SCALLIONS

Steps:

• Cook sugar snaps in 6 batches in an 8-quart pot of boiling salted water until crisp-tender, about 1 minute (return to a boil between batches). Transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain sugar snaps and pat dry with paper towels.
• Cook corn in 2 batches in same pot of boiling water until just tender, about 3 minutes (return to a boil between batches). Transfer to bowl of ice and cold water to stop cooking. Drain corn and pat dry with paper towels. Cut off kernels and discard cobs.
• Just before serving, boil cream and scallions in a wide 6- to 8-quart heavy pot over high heat until slightly thickened, about 2 minutes. Add sugar snaps, corn, salt, and pepper and cook, tossing, until vegetables are coated and heated through, about 2 minutes.

CREAMED PEAS

Steps:

• Melt butter in saucepan over low heat.
• Blend in salt,pepper.
• Cook over low heat,stirring until mixture is smooth and bubby.
• Remove from heat and add saved liquid, mixing in cornstarch.
• Heat to boiling stirring constantly, lower heat and add peas.
• Stir and heat though.

CLUBFOODY'S CREAMED PEAS

Steps:

• In a medium saucepan, over medium heat, add butter. When it's melted and starts sizzling, add shallots and quickly sauté them for 1 minute or until soft.
• Add pressed garlic and sauté for only 30 seconds. Add flour and whisk continuously for 2 minutes to remove the raw taste from it - this will also help to thicken the sauce.
• Slowly pour in half-and-half and continue whisking for a couple of minutes as well or until the mixture is fairly smooth. Pour in the chicken broth and keep whisking.
• As the sauce starts to thicken slowly, add sugar, fresh chopped thyme, sea salt and white pepper. Continue whisking for another minute or so or until the sauce has a beautiful consistency without turning into a thick gravy.
• Add the peas and stir until everything is well blended, reduce the heat to medium low and medium, and cook for 5 minutes, enough to warm up the peas. When the time is up, taste and adjust if necessary and serve immediately.

CREAMED ONIONS AND PEAS

Steps:

• Fill a saucepan with water, and bring to a boil. Cook pearl onions in boiling water for 3 minutes, drain, and rinse in cold water. Peel onions, and remove the ends.
• Place onions with peas in the saucepan, and fill with enough water to just cover the vegetables. Simmer until tender, about 10 to 12 minutes. Drain, and place vegetables in a bowl.
• Melt margarine in the saucepan over medium-high heat. Pour in cream, and season with salt, pepper, onion powder, and garlic powder. Bring to a boil; cook until thick, stirring constantly. Stir peas and onions into the sauce to coat. Serve immediately.

PEAS AND CORN WITH THYME BUTTER

Steps:

• In 12-inch nonstick skillet, cook bacon over medium heat, stirring frequently, until crisp. Remove bacon with slotted spoon; drain on paper towels. Reserve 1 tablespoon drippings in skillet.
• Add peas, corn and water to bacon drippings in skillet. Cover; cook over medium heat 6 to 8 minutes, stirring occasionally, until vegetables are tender and water has evaporated.
• Stir in thyme and butter until vegetables are coated. Spoon into serving bowl. Sprinkle with bacon.