Best 11 Sweet Cream Corn Recipes

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Sweet cream corn is a beloved side dish that can be enjoyed all year long. Whether you are looking for a simple recipe that uses fresh corn on the cob or a more decadent dish that includes heavy cream and butter, there is a sweet cream corn recipe out there for everyone. Sweet corn is naturally sweet and juicy, and the addition of cream and other ingredients can help to elevate its flavor even more. This article will provide you with a few different sweet cream corn recipes that you can try at home, so you can find the perfect one to suit your taste.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET CORN ICE CREAM



Sweet Corn Ice Cream image

Provided by Food Network Kitchen

Categories     dessert

Time 3h20m

Yield 1 quart

Number Of Ingredients 7

1 14.75-ounce can cream-style corn
1 1/2 cups half-and-half
1/2 cup sour cream
2/3 cup sugar
1/2 teaspoon vanilla extract
5 large egg yolks
Caramel corn or bourbon, for topping (optional)

Steps:

  • Make the custard: Whisk the corn, half-and-half, sour cream, sugar and vanilla in a medium saucepan and bring to a simmer over medium heat. Lightly beat the egg yolks in a medium bowl. Slowly whisk about 1/4 cup of the warm corn mixture into the beaten egg yolks, then pour into the saucepan and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the spoon, about 5 minutes.
  • Transfer the hot custard to a blender and pulse until smooth (keep the filler cap slightly open to let steam escape). Strain the custard through a fine-mesh sieve into a large bowl; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
  • Freeze the cold custard in an ice cream maker according to the manufacturer's directions. Transfer to an airtight container and freeze until firm, 2 to 3 hours.
  • Scoop the ice cream into bowls. Top with caramel corn or a splash of bourbon, if desired.

SWEET CORN ICE CREAM WITH BUTTERSCOTCH



Sweet Corn Ice Cream With Butterscotch image

Sweet summer corn makes a surprising star turn in this ultra-creamy dessert flecked with rich butterscotch sauce and crunchy caramel popcorn.

Provided by April Bloomfield

Categories     HarperCollins     Ice Cream     Dessert     Corn     Butterscotch/Caramel     Summer     Milk/Cream     Wheat/Gluten-Free     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 1/2 pints plus 3/4 cup of butterscotch sauce

Number Of Ingredients 19

For the butterscotch:
3 tablespoons heavy cream
1 tablespoon Scotch
1 teaspoon Maldon or another flaky sea salt
1/4 vanilla bean, split lengthwise
1/4 cup plus 1 1/2 tablespoons granulated sugar
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons packed light brown sugar
1 1/2 teaspoons light corn syrup
For the ice cream
3 medium ears corn, shucked
2 cups heavy cream
1 cup whole milk
1/4 teaspoon kosher salt
3/4 cup granulated sugar
6 large egg yolks
Caramel popcorn, for topping (optional)
Special Equipment
A 1 1/2-quart-capacity ice cream maker and a candy thermometer

Steps:

  • Make the butterscotch
  • Combine the cream, Scotch, and salt in a measuring cup with a spout. Use a knife to scrape the seeds of the vanilla bean into the cup and stir well.
  • Combine the granulated sugar, butter, brown sugar, corn syrup, and 1/4 cup of water in a medium saucepan with high sides. Set it over high heat and bring to a boil. Attach a candy thermometer to the pan and boil until the mixture reaches 245ºF. Remove the pan from the heat and gradually whisk in the cream mixture. Let the mixture cool to room temperature. You'll have about 1 cup of butterscotch.
  • Use straightaway or stir once more and keep in an airtight container in the fridge for up to 2 weeks. Gently reheat until warm before using.
  • Make the ice cream
  • Cut the corn kernels from the cobs, reserving the cobs. Cut the cobs crosswise into a few pieces. Combine the kernels and cobs in a medium pot along with the cream, milk, salt, and 1/4 cup of the sugar. Bring the liquid to a simmer, stirring occasionally, over medium-high heat, then turn off the heat, cover the pot, and let the mixture steep at room temperature for at least 2 hours or in the fridge for as long as 12 hours. Remove the cobs, gently scraping them with a spoon to get at any liquid that may be hiding in them, and discard the cobs. Strain the remaining mixture through a sieve into a clean medium pot, stirring and pressing on the kernels to release as much corn flavor as possible. Discard the kernels.
  • Bring the milk mixture to a simmer over medium heat and turn off the heat. Combine the egg yolks and the remaining 1/2 cup of sugar in a medium mixing bowl and whisk until smooth. Slowly but steadily add about 3/4 cup of the milk mixture to the yolk mixture, whisking constantly. Then slowly but steadily add the yolk mixture to the pot, again whisking constantly. Cook over medium-low heat, whisking constantly and adjusting the heat if necessary to maintain a simmer, until the mixture thickens enough to coat the back of a spoon, about 10 minutes.
  • Strain the mixture again through a sieve into a medium mixing bowl, pressing and then discarding the solids. Fill a larger bowl halfway with very icy water and nestle the medium bowl inside. Stir frequently until the mixture is cold. Cover the medium bowl and chill in the fridge for at least 4 hours or overnight.
  • Pour the mixture into an ice cream maker and process according to the manufacturer's instructions. Transfer the ice cream to an airtight container and freeze until firm. Serve straightaway or keep the ice cream in the freezer for up to 3 days.
  • When you're ready to eat, scoop the ice cream into bowls, drizzle on some butterscotch, and top with caramel popcorn.

SWEET CORN ICE CREAM



Sweet Corn Ice Cream image

The sweetness of fresh corn makes it an excellent flavor base for homemade ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 1/2 quarts

Number Of Ingredients 6

4 ears fresh sweet corn, shucked
2 cups milk
2 cups heavy cream
3/4 cup sugar
9 large egg yolks
Blackberries, for garnish

Steps:

  • Using a large knife, slice kernels from cobs; place in a large saucepan. Cut or break cobs into thirds; add to pot with milk, cream, and 1/2 cup sugar. Bring mixture to a boil, stirring; turn off heat. Remove cobs, and discard. Using an immersion blender or a blender, puree mixture. Infuse for 1 hour by covering the pan with a tight-fitting lid.
  • Uncover, bring to a simmer, and turn off heat. In a small bowl, whisk the egg yolks and remaining 1/4 cup sugar. Add a cup of hot cream to yolks, stirring constantly so they do not curdle. Add the yolk mixture to saucepan, stirring. Cook over medium-low heat, stirring constantly, until thick enough to coat the spoon, about 10 minutes.
  • Pass custard through a coarse sieve, then through a fine sieve or chinois, pressing down on solids; discard solids. Let custard cool. Cover; chill at least 4 hours. Freeze in an ice-cream maker according to the manufacturer's directions. Serve garnished with blackberries.

SWEET CORN ICE CREAM WITH BLACKBERRY VERBENA SAUCE



Sweet Corn Ice Cream With Blackberry Verbena Sauce image

Because this ice cream uses so few ingredients, wait until the depths of summer, when you can get really good, sweet, plump ears of corn. Taste a kernel before committing yourself. If your ears are on the less sweet side, save them for the savory parts of the meal where it matters a little less. The blackberry sauce, flavored with verbena, is a wonderful topping for this ice cream, but you could use fudge instead. Even unadorned, this ice cream deserves to be the golden finale.

Provided by Melissa Clark

Categories     ice creams and sorbets, dessert

Time 40m

Yield 1 1/2 pints

Number Of Ingredients 9

4 ears fresh corn, shucked
1 1/2 cups milk
2 cups heavy cream
225 grams granulated sugar (about 1 cup plus 1 tablespoon)
6 large egg yolks
1/4 teaspoon fine sea salt
1/4 cup sour cream
2 sprigs lemon verbena or 1/2 teaspoon grated lemon zest
1 1/2 cups blackberries (about 6 ounces)

Steps:

  • Using a large knife, slice the kernels off the corn cobs and place in a large saucepan. Break cobs in half and add to pot along with milk, cream and 110 grams (1/2 cup) sugar. Bring mixture to a boil, stirring, then remove from heat. Let stand to infuse for 1 hour, then discard corn cobs.
  • Using an immersion or regular blender, purée kernel mixture. Return mixture to a simmer, then turn off heat. In a small bowl, whisk egg yolks, 1/8 teaspoon salt and another 55 grams ( 1/4 cup) of sugar. Add a cup of hot cream mixture to yolks, stirring constantly so they don't curdle. Add yolk mixture to saucepan, stirring. Cook over medium-low heat, stirring constantly, until custard thickens enough to coat the spoon, about 10 minutes.
  • Pass custard through a fine sieve, pressing down hard on the solids. Discard solids. Whisk in sour cream until smooth. Let custard cool in an ice bath, then cover and chill for at least 4 hours.
  • Meanwhile, in a small saucepan, combine remaining 60 grams sugar (5 tablespoons), lemon verbena (or zest) and 1/4 cup water and bring to a simmer. Let cook, stirring occasionally, until sugar melts and syrup thickens slightly, about 7 minutes. Add blackberries and cook for 5 to 7 minutes longer, until fruit just softens, but doesn't fall apart. Let cool, then discard verbena.
  • Freeze corn mixture in an ice cream maker according to manufacturer's directions. Serve with blackberries and syrup on top.

Nutrition Facts : @context http, Calories 254, UnsaturatedFat 6 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 10 grams, Sodium 76 milligrams, Sugar 20 grams, TransFat 0 grams

CORN STAR RAVIOLIS IN SWEET BASIL CREAM SAUCE



Corn Star Raviolis in Sweet Basil Cream Sauce image

Provided by Guy Fieri

Categories     main-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 13

2 ears Fresh sweet corn, shucked and removed from the cob
3 tablespoons Red bell pepper, minced
3 tablespoons sweet onion, diced
10 each Fresh basil leaves, chiffonade
Freshly cracked pepper
5 tablespoons unsalted butter
1 1/2 cups heavy cream
1 pinch nutmeg, ground
6 ounces ricotta cheese, room temp
6 ounces cream cheese, room temp
1 package wonton wrappers
2 egg yolks, beaten
3 tablespoons Parmesan, grated

Steps:

  • Special equipment: cookie cutter (3-inch)
  • Melt butter in saute pan, add in corn, red bell pepper and onion. Let saute until onion is translucent and corn has released some of it's sugars. Add in 1/2 of the basil leaves and a couple of twists of black pepper. Add in 1/4 cup heavy cream and reduce by half. Set aside to cool.
  • When cool, smash up a bit with a fork, stir in ricotta and cream cheese. Place wonton wrappers down (three at a time works) and in the center of each, place 1 1/2 t filling. Brush exposed wrapper with egg yolk, carefully place a second wrapper on top and carefully seal edges, making sure to get out any air bubbles. Cut with star cutter, work fingers around edges to make sure seal is tight. Set aside on floured baking sheet and continue to assemble.
  • When finished, boil water and gently add raviolis a few at a time, cooking for 2 minutes or until they float. Carefully remove and drain.
  • For Sauce: In clean saute pan, melt remaining 4 tablespoons butter, when melted, add in remaining basil, saute until crisp and butter is just very lightly browning. Add in remaining cream and reduce to thickened. Salt and pepper to taste, serve over raviolis immediately.
  • Garnish with Parmesan.

SWEET-CORN AND BASIL ICE CREAM



Sweet-Corn and Basil Ice Cream image

Provided by Martha Stewart

Time 4h

Yield Makes about 1 quart

Number Of Ingredients 7

1 cup whole milk
1 1/2 cups heavy cream
2 cups fresh corn kernels (from 2 to 3 ears)
1 cup packed fresh basil leaves
6 large egg yolks
1 cup sugar
1/8 teaspoon coarse salt

Steps:

  • Combine milk, cream, corn, and basil in a medium saucepan. Bring to a simmer over medium-high heat, remove from heat, and cover. Let steep 10 minutes.
  • Whisk together egg yolks, sugar, and salt in a large bowl. Gradually whisk in half of milk mixture. Pour egg-milk mixture back into pan and cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 6 to 8 minutes.
  • Pour custard through a fine sieve into a bowl set in a larger bowl of ice water; discard solids. Let cool, stirring occasionally. Cover and refrigerate until cold, at least 1 hour; custard can be refrigerated up to 2 days ahead.
  • Chill a loaf pan in freezer at least 10 minutes. Freeze and churn custard in an ice cream maker according to manufacturer's directions, then transfer to pan. Cover with plastic wrap and freeze until hardened, at least 2 hours; ice cream can be frozen up to 2 weeks ahead.

CREAM OF PATTY PAN SQUASH AND SWEET CORN SOUP



Cream of Patty Pan Squash and Sweet Corn Soup image

Vegan, salt-free, oil-free, gluten-free, dairy-free soup. These cute little patty pan squash grow so quickly and are plentiful on the vines. I'm always looking for ways to incorporate them into our meals but also to highlight how unique, creamy, and flavorful they are. This soup is both nutritious and delicious. A family favorite! Serve with a pinch of cayenne or paprika (if you like milder) and green onions.

Provided by Terri Goodwin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 10h25m

Yield 8

Number Of Ingredients 10

1 cup dried navy beans
1 large sweet onion (such as Vidalia®), diced
2 cloves garlic, minced
6 cups low-sodium vegetable broth
1 teaspoon hot (Madras) curry powder
1 teaspoon lemon balm
¼ teaspoon ground white pepper
1 pinch cayenne pepper
3 ½ cups patty pan squash, diced
3 cups fresh corn kernels

Steps:

  • Place dried navy beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
  • Heat 2 to 3 tablespoons of water in a pot over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add garlic and more water if necessary; saute for 2 minutes. Add vegetable broth, pre-soaked beans, curry powder, lemon balm, white pepper, and cayenne; bring to a boil.
  • Reduce heat to medium-low and simmer until beans are nearly tender, about 1 hour. Add squash to the simmering beans and bring back to a very slow boil. Simmer until squash and beans are tender, about 30 minutes more. Allow to cool slightly; use an immersion blender or transfer to a blender to blend until soup is smooth and creamy.
  • Add corn to the pot and adjust seasoning as necessary. Heat to a slow boil and then reduce to a simmer. Continue to simmer until corn is tender, about 10 minutes.

Nutrition Facts : Calories 171.8 calories, Carbohydrate 34.8 g, Fat 1.3 g, Fiber 8.3 g, Protein 8.7 g, SaturatedFat 0.2 g, Sodium 162.5 mg, Sugar 4.4 g

SWEET CREAM CHEESE CORN



Sweet Cream Cheese Corn image

Our group of friends have dinner together monthly, and this was passed along at some point. It has become a BIG hit with everyone, and is made for all gatherings now.

Provided by joannaf73

Categories     Corn

Time 45m

Yield 16 serving(s)

Number Of Ingredients 4

4 (15 ounce) cans whole kernel corn
4 ounces cream cheese, Cubed
1 teaspoon white sugar
1/4 cup milk

Steps:

  • Heat oven to 350.
  • Open three cans of corn, and put on the bottom of a 2 quart pan.
  • Cube up the cream cheese and place on top of the corn.
  • Sprinkle the sugar over the top.
  • Open the last three cans of corn and cover the cream cheese.
  • Cover pan with foil, and bake for 25 minutes.
  • Stir after 25 minutes, and add milk.
  • Recover with foil, and bake for 10-15 more minutes, stirring every 5 minutes.
  • Done once all cream cheese is melted.

SWEET CREAM CORN



Sweet Cream Corn image

Make and share this Sweet Cream Corn recipe from Food.com.

Provided by JB Snead

Categories     Corn

Time 6h10m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 lbs frozen corn
8 ounces cream cheese
1/4 cup butter
1 tablespoon sugar
1/4 cup whipping cream
1 teaspoon salt
salt and pepper

Steps:

  • Put all ingredients in a crock pot and cook on low overnight or all day.

CREAM STYLE SWEET CORN W/ FRESH CHIVE & CARROTS



Cream Style Sweet Corn W/ Fresh Chive & Carrots image

Ever go to make something and realize at the last minute you don't quite have enough to make a complete meal. That is exactly what happened to me the other day with this dish. I really wanted some Fried Corn as many Southerners call it or Cream Style Corn as my husband calls it. The three ears just wasn't enough so I decided to...

Provided by Rose Mary Mogan

Categories     Vegetables

Time 35m

Number Of Ingredients 8

3 large ears fresh sweet corn
2 c coarsley grated carrots
1/3 c fresh chive chopped
2 pkg no calorie sweetner or 1 tbs. sugar
1 1/2 c fat free milk
2 Tbsp corn starch
2 Tbsp can't beleive it is not butter or cooking oil
salt & pepper to taste ( i used steak seasoning 1/2 tsp)

Steps:

  • 1. My husband loved this so much, he had some before it was completely cooked. I hope you like this as much as we did. It was really great, & I created a new recipe in the process.
  • 2. Prep the corn into a large bowl by removing the kernal's from each ear of corn with a sharp knife. Then run the sharp blade of the knife along the side of the cob to remove any pulp/milk mixture still left on the cob. Repeat this with each ear of corn.
  • 3. Add the chopped coarsely grated carrots.
  • 4. Now add the chopped chive. As much or as little as you like, it does add just a hint of the onion/garlic flavor.
  • 5. Stir to blend the mixture together.
  • 6. In a large Measuring cup add the milk and corn starch & stir until the corn starch dissolves into the milk. Then pour the milk mixture into the bowl of corn mixture.
  • 7. Add the Can't Believe It's Not Butter or cooking oil to a 8 inch skillet,(I used cast iron) because it holds the heat evenly, and mama always use it for fried corn.
  • 8. When the oil or butter has heated over medium low heat, pour In the corn mixture, and immediately begin to stir. Stir on a regular basis or mixture will stick to bottom of skillet. If need be add a bit of water, I had to add an additional 1/2 cup or so of water after corn started to cook and mixture thickened. Allow to cook 15 to 20 minutes, Remove from heat and serve immediately.

SWEET CORN ICE CREAM



Sweet Corn Ice Cream image

I too had never heard of corn ice cream. I love the sweetness of corn, so I couldn't wait to try this recipe. I was not disappointed! It's so creamy and sweet. This will be great during the summer when fresh corn is in season. Yum, what a treat!

Provided by Karen Petree

Categories     Ice Cream & Ices

Time 40m

Number Of Ingredients 7

2 c whole milk
1/4 c Nestle Nido Fortificada Dry Milk
1 c sugar
2 c frozen sweet corn
8 egg yolks, beaten
1 c heavy cream
vanilla bean or your preferred flavoring, to taste

Steps:

  • 1. Combine the whole milk, powdered milk, sugar and corn in a sauce pan. Heat until the sugar is dissolved.
  • 2. Beat egg yolks.
  • 3. Remove 1/2 cup of the milk mixture and slowly add to the egg yolks to temper, continuously beating.
  • 4. Add the remaining milk mixture along with the heavy cream.
  • 5. Put the mixture in a blender and puree.
  • 6. Strain the mixture through a sieve and add vanilla beans or your favorite flavoring.
  • 7. Freeze in your ice cream maker and enjoy!

Tips:

  • Choose the right corn: Select fresh, sweet corn on the cob with plump, milky kernels. Avoid corn that is dried out or has brown spots.
  • Shuck the corn properly: Remove the husks and silks from the corn without damaging the kernels. Use a sharp knife to cut off the stem end of the corn, then pull the husks back and remove them. Use your fingers to remove the silks.
  • Cook the corn quickly: Overcooking can make the corn tough and chewy. Cook the corn for just a few minutes, until the kernels are tender but still have a slight crunch.
  • Season the corn simply: Salt and pepper are all you need to bring out the natural sweetness of the corn. You can also add a pat of butter or a sprinkle of grated Parmesan cheese.
  • Enjoy the corn immediately: Corn is best eaten fresh off the cob. If you need to store the corn, wrap it in plastic wrap and refrigerate it for up to 3 days.

Conclusion:

Sweet cream corn is a delicious and versatile side dish that can be enjoyed all summer long. With just a few simple ingredients and a little bit of time, you can create a dish that will please everyone at your table. So next time you're looking for a quick and easy side dish, give sweet cream corn a try. You won't be disappointed!

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