Beckys Creamed Corn Recipes

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.

Steps:

• Shuck the corn and remove all the silks. Wash and drain the corn. Shave just the tips of the kernels using a very sharp knife or vegetable peeler; cut away from you, allowing the tips to fall into a large bowl. Using the back of the knife, scrape the creamy juice from the kernels into the same bowl.
• Melt the butter in a skillet over medium heat and add the corn. Cook, stirring often, until thickened, about 20 minutes. Season with salt.

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.

Steps:

• Combine all ingredients in a heavy 2 quart pan.
• Let come to a boil.
• Turn heat down to medium or low and cook 25 minutes, stirring often because it is easy to burn or stick to bottom of the pan.

Steps:

• Using a sharp paring knife, start at the top of the cob and score the middle of each row of kernels. The object here is to puncture the individual casings so that it is easier to force out the contents (as described in step 2). The depth of the incision, as well as your ability to slice a straight line, is of no consequence.
• Grab your largest pot and a common dinner knife. Hold the cob inside the pot. Starting at the top of the cob, run the backside of the blade down the cob, using pressure to force out the meat and milk from the casings. Be forewarned, this is a messy job (hence the pot) that requires a healthy amount of muscle power. If possible, do this outdoors.
• Discard the cobs and transfer the corn mash to a smaller pot. If you decide to add butter and/or chipotle do it here. Warm over a medium heat for a few watchful minutes, stirring frequently. If you warm corn for too long, or over too high a temperature, the natural liquids will evaporate and the corn will become gooey.
• Season with salt and pepper, and serve immediately.

Steps:

• Add the ears of corn to a large saucepan and bring 8 cups water to a boil (or enough to cover ears of corn). Add the sugar and salt and boil until tender, about 10 to 15 minutes. Remove corn to a utility platter and let cool.
• While the corn is boiling, add the cream to a saucepan and let reduce by 1/3 over low heat.
• While cream is reducing, cut kernels from the cobs and set aside until needed.
• Remove reduced cream from heat and whisk in butter and Parmesan, and season, to taste, with white pepper. (Add salt only if needed because the cheese will lend saltiness.) Fold in corn kernels and transfer to a family style serving dish.

Steps:

• In a saucepan over medium heat, sweat the onion in butter and salt until translucent.
• In a large mixing bowl, place a paper bowl in the middle of the bowl. Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.
• Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened. Add the rosemary. Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, using a whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes. Remove the rosemary. Season with freshly ground black pepper.

Steps:

• Place corn in a Dutch oven; cover with water. Bring to a boil; cover and cook for 5-10 minutes or until tender. Drain. Cut corn from cobs., In a large saucepan, bring the corn, cream and butter to a boil. Reduce heat; stir in cilantro and Italian seasoning. Simmer, uncovered, for 3-5 minutes to allow flavors to blend.

Steps:

• Heat 75g butter in a heavy-based pan until foaming and fry 1 finely chopped onion for about 5 mins. Cut the kernels off 3 corn cobs and add to the pan with 125ml water. Turn down the heat, cover and cook gently for 10 mins. Add 1 tsp sugar and 125ml single cream, season and cook, uncovered, for 5 mins more. Sprinkle the top with 50g grated cheddar or mozzarella and cook for a couple more mins until melted.

Steps:

• Set oven to 325 degrees F.
• Butter an extra large baking dish (make certain that the baking dish is large enough to hold all the corn).
• Place half of the corn in a food processor; cover and process until creamy.
• Pour into large baking pan.
• Add milk, butter, sugar, salt and remaining corn.
• Cover and bake for 1 hour and 30 minutes, stirring frequently.
• Cool then freeze in small plastic containers.

Steps:

• In a bowl, stir the biscuit mix and corn just until moistened. Drop by tablespoonfuls onto a greased baking sheet. Brush with butter. bake at 375° for 15-20 minutes or until golden brown. Serve warm.

Steps:

• Spread corn over bottom of 3 to 4 quart crock pot. Top with cream cheese cubes. mix in remaining ingredients; pour over corn and cream cheese.
• Cover. Cook on high 2 to 3 hours.
• I added a teaspoon of minced garlic and it gave it a zesty flavor!
• I added some shredded cheese on top! Excellent!

Steps:

• Mix popped corn, Rice Krispies and salted peanuts in a bowl.
• Melt almond bark in the microwave - be careful not to burn.
• Stir peanut butter into melted almond bark.
• Spread on a sheet of wax paper.
• After mixture cools and hardens , break up and store in covered container.

Steps:

• Cut corn from cobs (reserve cobs) and put in a large saucepan with water, butter, 1 tsp salt, and 1/2 tsp pepper. Simmer over medium heat, uncovered, stirring occasionally, until tender, 5 to 7 minutes.
• Meanwhile, scrape cobs in a small saucepan to extract "milk." Whisk in cream and flour. Boil over medium heat, whisking constantly, 1 minute. Carefully transfer cream mixture and 2 cups corn with some of cooking liquid to a blender and purée (use caution when blending hot liquids). Stir purée into corn and simmer 5 minutes. Stir in chives; season with salt and pepper.