Best 8 Fresh Cream Corn Off The Cob Recipes

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Fresh cream corn, also known as sweet corn, is a delicious and versatile vegetable that can be enjoyed in a variety of ways. One of the most popular ways to cook fresh cream corn is to remove the kernels from the cob and then cook them with milk, cream, and butter. This simple dish can be served as a side dish or as a main course, and it is a great way to enjoy the fresh flavors of summer corn. If you are looking for a delicious and easy way to cook fresh cream corn, then you have come to the right place. In this article, we will provide you with a step-by-step guide on how to make the best fresh cream corn recipe.

Here are our top 8 tried and tested recipes!

CREAMED CORN



Creamed Corn image

Follow our easy, step-by-step, photo illustrated recipe to make this old Southern Classic recipe. You'll love the taste of this corn dish, made with fresh shucked corn. It's called creamed corn, but we don't use any cream to make ours. Creamed Corn is a super easy side dish that all the family will enjoy.

Provided by Steve Gordon

Categories     Side Dishes

Time 30m

Number Of Ingredients 5

12 Ears of Corn
3 Tablespoons Butter
2 Tablespoons Flour
1 teaspoon Sugar
Salt and Pepper to taste

Steps:

  • Remove shucks, clean and silk the corn as needed.
  • Stand ear of corn on end inside a large bowl.
  • Cut halfway through the kernels of corn, slicing off with a sharp knife.
  • Using the back of knife, scrape out the remaining corn from each ear of corn.
  • Place butter in a skillet, over medium heat on your stove top.
  • Add corn.
  • Add sugar.
  • Add Salt.
  • Add Black Pepper, to taste.
  • Stir and let cook until corn tastes done.
  • Mix 2 Tablespoons flour with 2 Tablespoons of water.
  • Pour flour-water mixture into corn.
  • Let cook for several minutes, until mixture thickens.
  • Serve warm and Enjoy!

SOUTHERN CREAMED CORN



Southern Creamed Corn image

A Southern staple, this creamed corn recipe from Food Network will leave you feeling satisfied.

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 8

8 ears corn, husked
2 tablespoons sugar
1 tablespoons all-purpose flour
Salt and freshly ground black pepper
1 cup heavy cream
1/2 cup cold water
2 tablespoons bacon grease
1 tablespoons butter

Steps:

  • In a large bowl, cut the tip off cob. Cut the kernels from cob with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid.
  • Whisk together sugar, flour, and salt and pepper, to taste. Combine with corn. Add the heavy cream and water. Mix.
  • In a large skillet over medium heat, heat bacon grease. Add corn mixture and turn heat down to medium-low, stirring until it becomes creamy, about 30 minutes.
  • Add the butter right before serving.

CORN OFF THE COB



Corn Off the Cob image

Provided by Nancy Fuller

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

4 tablespoons (1/2 stick) butter
1 small yellow onion, chopped
1 cup chicken stock, plus more if needed
1/2 cup heavy cream
8 ears corn, shucked and kernels cut off
8 ears corn, shucked and kernels cut off
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 teaspoons red wine vinegar

Steps:

  • Melt the butter in a large saute pan over medium heat. Add the onions and saute until softened, about 3 minutes. Add the chicken stock, heavy cream, corn and some salt and pepper and cook, stirring occasionally, until the liquid is mostly evaporated and the corn is soft. If the corn isn¿t done but the liquid is gone, add a little more stock and continue cooking. Stir in the vinegar and serve.

DELICIOUS AND EASY CORN ON THE COB



Delicious and Easy Corn on the Cob image

I learned this from a shopper in Stockbridge, Massachusetts when I was young. I have used this for 40 years and it has never failed to produce the most wonderful corn on the cob.

Provided by caquilter

Categories     Side Dish     Vegetables     Corn

Time 30m

Yield 4

Number Of Ingredients 2

¼ teaspoon white sugar
4 ears corn, husked and cleaned

Steps:

  • Bring a large pot of water to a boil. Stir sugar into water to dissolve; add corn, cover pot, and turn heat off, leaving pot on hot burner.
  • Steep corn in hot water until tender, about 25 minutes.

Nutrition Facts : Calories 78.4 calories, Carbohydrate 17.4 g, Fat 1.1 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 13.5 mg, Sugar 3.2 g

FRESH CORN WITH RICH, CREAMY SAUCE



Fresh Corn With Rich, Creamy Sauce image

Try this fresh cream-style corn recipe once, and you'll make it again and again. This basic creamed corn recipe uses fresh corn off the cob.

Provided by Diana Rattray

Categories     Side Dish     Dinner

Time 35m

Yield 4

Number Of Ingredients 8

6 ears corn, husks and silk removed
2 tablespoons butter
1 cup heavy cream
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper
2 teaspoons granulated sugar
3 tablespoons water
2 teaspoons flour

Steps:

  • Using a sharp knife, cut the tip off of the corn. Place on a large plate or waxed paper, cut-side down, and cut the kernels off of the cob, following the angle of the cob with your knife. With the dull side of the knife, scrape the cob to get any extra juices. Repeat with the remaining cobs.
  • Combine the corn and juices with the cream, salt, pepper, and sugar.
  • In a medium skillet or sauté pan over medium-low heat, melt the butter. Add the corn and reduce heat to low. Cook, stirring frequently, for 15 to 20 minutes.
  • Combine the cold water with the flour until well blended. Stir into the corn mixture and continue cooking and stirring until thickened and bubbly.

Nutrition Facts : Calories 381 kcal, Carbohydrate 30 g, Cholesterol 82 mg, Fiber 3 g, Protein 6 g, SaturatedFat 18 g, Sodium 328 mg, Sugar 9 g, Fat 29 g, ServingSize Serves 4, UnsaturatedFat 0 g

CORN OFF THE COB



Corn Off the Cob image

Provided by Jacques Pepin

Categories     easy, quick, side dish

Time 15m

Yield 6 servings

Number Of Ingredients 5

6 ears corn
1/2 cup water
1 tablespoon vegetable (canola) oil
2 tablespoons unsalted butter
1/2 teaspoon salt

Steps:

  • Remove the husks from the corn and cut the kernels off the cobs with a sharp knife. You should get 5 to 6 cups of kernels. Place in a saucepan with the water, oil, butter and salt. Bring to a boil over high heat, stirring. Cover and continue to boil over high heat for 2 to 3 minutes. Serve as soon as possible.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 210 milligrams, Sugar 6 grams, TransFat 0 grams

CREAM CORN



Cream Corn image

This is the way my paternal grandmother made cream corn. She had a garden of her own, so fresh corn was easy to come by. If you can't get fresh corn or your corn is dry, you will have to use the option to add dairy cream.The very best time to make this is when Silver Queen Corn is coming in!

Provided by breezermom

Categories     Corn

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 6

6 ears sweet corn, preferably the Silver Queen variety
1/2 lb butter
salt, to taste
pepper, to taste
1/4 cup water
1/4 cup cream (optional)

Steps:

  • First you have to get the corn kernels off the cob. Place the corn over a bowl to cut your kernels off the cob. Carefully cut the kernels off so that half the kernel is left on the cob -- it sounds strange, but this is how you will get your milk for the recipe. Once you have the cobs with half a kernel on them, press or grate the remaining half kernels so that you get all the milk and remaining corn off the cob. I usually just use the flat side of my knife to scrape the milk out.
  • Place the butter, the cut kernels, and the milk from the corn scraping into a heavy skillet and cook over medium heat. Salt and pepper to taste. Add water, and if needed, add the cream and cook until thickened, about 20 minutes.

Nutrition Facts : Calories 523, Fat 47.6, SaturatedFat 29.4, Cholesterol 122, Sodium 425.9, Carbohydrate 25.7, Fiber 3.6, Sugar 4.4, Protein 4.8

FRESH CREAM CORN OFF THE COB



Fresh Cream Corn off the Cob image

In just a few minutes you can have fresh off the cob, creamed corn. It's much better than canned cream corn and you know exactly what's in it with nothing you can't pronounce

Provided by tabasco0697

Categories     Corn

Time 25m

Yield 5 1/4 cup servings, 5 serving(s)

Number Of Ingredients 5

4 ears fresh corn
3 tablespoons salted butter
1/4 cup whole milk
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper

Steps:

  • Take the husks and silk off the corn.
  • Use a large bowl to catch all the kernels and juice from the cobs. Using a very sharp paring knife cut the very tips of the kernels off the cob. Then use a fork to scrape what remains of the kernels plus all the juice.
  • Transfer to a saucepan and add the milk, butter, salt. and pepper and heat over medium - medium low heat stirring constantly. Cook for 10 minutes.

Nutrition Facts : Calories 131, Fat 8.2, SaturatedFat 4.7, Cholesterol 19.5, Sodium 309.5, Carbohydrate 14.4, Fiber 2, Sugar 2.9, Protein 2.8

Tips:

  • Select the freshest corn: Look for ears with bright green husks and full, plump kernels. Avoid ears with dry or brown husks, as they may be past their prime.
  • Prepare the corn properly: Remove the husks and silk from the corn, then rinse the ears under cold water. To remove the kernels, hold the ear vertically and slice downward with a sharp knife.
  • Use high-quality ingredients: Fresh cream, butter, and spices will make a big difference in the flavor of your corn. Use the best ingredients you can find.
  • Don't overcook the corn: Corn only takes a few minutes to cook, so be careful not to overcook it. Otherwise, it will become tough and chewy.
  • Serve the corn immediately: Fresh corn is best served immediately after it is cooked. You can also store it in the refrigerator for up to 3 days, or freeze it for up to 3 months.

Conclusion:

Fresh cream corn off the cob is a delicious and versatile side dish that can be enjoyed in many different ways. Follow these tips for making the best corn on the cob, and you'll be sure to impress your family and friends. From classic buttered corn to more creative dishes like corn fritters or corn chowder, there are endless possibilities for enjoying this summer staple.

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