CP'S CHEESY CREAMED CORN
Provided by Food Network
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Invert a small bowl in a very large bowl. Hold the corn so it's standing up on top of the inverted bowl with the thick base at the bottom. Carefully shave off all the kernels from the corn cobs with a knife. Add the corn to a medium saucepan, then take a tablespoon and scrape the cobs where the kernels once were. What you will get is a sweet/milky/starchy slurry that will help thicken your corn. Add the half-and-half and bring to a simmer over medium-high heat for 3 to 5 minutes. Once the mixture has thickened, add the pecorino and stir to combine, allowing it to melt and incorporate.
- Cut the prosciutto into narrow ribbons and add half of it to the creamed corn mixture along with the mascarpone and butter. Add the remaining prosciutto to a deep-fryer, or small saute pan with hot olive oil and fry until crispy, about 1 minute. Remove to a paper towel-lined plate before stirring into the creamed corn. Taste and adjust the seasoning with salt before serving.
CHEESY CORN MUFFINS
When the aroma of these muffins fills the house, my family's eager to be called to the dinner table for the first mouthwatering taste.-Joyce Hunsberger, Quakertown, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 5
Steps:
- In a small skillet, saute onion in butter until tender; set aside. Prepare muffin mixes according to package directions; fold in the onion. Fill greased or paper-lined muffin cups two-thirds full. Combine sour cream and cheese; drop by rounded teaspoonfuls onto each muffin. Bake at 400° for 15-20 minutes or until muffins test done. Cool in pan for 5 minutes before removing to a wire rack.
Nutrition Facts :
YUMMY CHEESY CORN
I know this may seem silly to post this simple recipe, but this corn is soooooo good! I make this at least once a week with a meal and my hubby only likes this kind of corn. Plain corn has gone out the window. This is so easy and yummy. Anyone could make it in a jiffy!
Provided by Sarah in New York
Categories Corn
Time 7m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in medium skillet and add corn.
- Add salt and pepper and fry for about 5 minutes.
- Add the cheese and stir until it's nice a melted.
- Serve immediately!
- Ohhhh -- it's soooo good!
Nutrition Facts : Calories 373.7, Fat 18.4, SaturatedFat 10, Cholesterol 44.9, Sodium 809.8, Carbohydrate 46.1, Fiber 5.3, Sugar 10, Protein 14.5
CHEESY SLOW-COOKED CORN
My family really likes this creamy, cheesy side dish-and it's so easy to make. Even those who usually don't eat much corn often ask for a second helping. -Mary Ann Truitt, Wichita, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 3h5m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a 4- or 5-qt. slow cooker, combine all ingredients. Cook, covered, on low, until heated through and cheese is melted, 3-4 hours, stirring once.
Nutrition Facts : Calories 265 calories, Fat 16g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 227mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.
CHEESY CORN
If you've ever been to Kansas City BBQ restaurant, you've probably had the cheesy corn. It's awesome. Kids and adults both love it.
Provided by JenFen
Categories Side Dish Vegetables Corn
Time 1h
Yield 13
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble.
- In a 9x13 inch casserole dish combine bacon, creamed corn, whole kernel corn, butter and processed cheese; mix well.
- Bake in preheated oven for 25 minutes; stir. Bake another 20 minutes, or until heated through and set.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 11.9 g, Cholesterol 68 mg, Fat 27.3 g, Fiber 1 g, Protein 8 g, SaturatedFat 15 g, Sodium 705 mg, Sugar 3.6 g
CORN FRITTATA WITH CHEESE
This recipe comes from the Better Homes and Gardens test kitchen. It was printed on an advertisement. Since DH is diabetic, I am always looking for ways to add veggies to his diet. Having them in a frittata in the morning works well. We enjoyed this hope you do too.
Provided by PaulaG
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, combine the eggs and basil; set aside.
- Heat the oil in a large oven proof skillet.
- Add the corn, zucchini, and green onions.
- Cook and stir for 3 minutes; add tomatoes and cook uncovered over medium heat about 5 additional minutes or until the vegetables are crisp-tender.
- Pour the egg mixture over vegetables in skillet and cook over medium heat.
- As the mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion runs underneath.
- Continue cooking and lifting edges until egg mixture is almost set, the surface of the frittata will be moist.
- Sprinkle with cheese and place the skillet under broiler 4 to 5 inches from heat.
- Broil 1 to 2 minutes or until the top is set and cheese is melted.
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