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
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 1 quart
Number Of Ingredients 7
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 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
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
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
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
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
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
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
Provided by Martha Stewart
Time 4h
Yield Makes about 1 quart
Number Of Ingredients 7
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
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
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
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
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
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
Steps:
- Put all ingredients in a crock pot and cook on low overnight or all day.
CREAM STYLE SWEET CORN W/ FRESH CHIVE & CARROTS
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
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
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
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!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#course #main-ingredient #preparation #side-dishes #vegetables #easy #corn #3-steps-or-less
You'll also love