Cheesy Cream Style Corn Recipes

Steps:

• In saucepan, cook bacon until crisp.
• Remove bacon, reserving 2 tablespoons of drippings in pan.
• Drain bacon and set aside.
• If using fresh corn, cut the corn from cobs, with a sharp knife, at 2/3 depth of the kernels-- do NOT scrape cob.
• Add the fresh or frozen corn, water, onion and pepper to the saucepan.
• Bring just to boiling.
• Reduce heat, cover and simmer for 5 to 7 minutes, or until corn is crisp-tender.
• Add the cream cheese to the undrained corn mixture.
• Stir over low heat until melted.
• If necessary, stir in the milk to make corn mixture of desired consistency.
• Stir in reserved bacon and serve.
• Enjoy!

Steps:

• In medium saucepan, warm corn slightly covered in water to about room temperature.
• DO NOT OVER COOK.
• Drain corn, place back in pan.
• Add butter and cream cheese.
• Cook, stirring over medium heat only until melted, add salt and pepper.
• Pour into serving bowl and sprinkle slight amount of parsley for color.

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.

Steps:

• Cook and stir bacon in large skillet on medium heat 5 min. or until beginning to brown. Add peppers; cook 5 to 8 min. or until bacon is crisp and peppers are tender, stirring frequently.
• Stir in corn and milk. Bring to boil; simmer on low heat 2 to 5 min. or until corn is heated through, stirring occasionally.
• Add VELVEETA; cook until melted and mixture is well blended, stirring constantly. Garnish with chopped cilantro, if desired.

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.

Steps:

• Cook cream cheese and milk in medium saucepan on medium heat until cream cheese is completely melted and mixture is well blended, stirring frequently.
• Stir in cream-style and whole kernel corn; cook 4 min. or until heated through, stirring occasionally.
• Spoon into serving dish; sprinkle with cheddar and onions.

Steps:

• Combine all ingredients in a slow cooker; mix well.
• Cover and cook on low for 4 hours or until heated through and the cheese is melted. Stir well before serving.

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!

Steps:

• Heat butter in a deep 12-inch heavy skillet over medium-high heat until foam subsides, then cook scallions, stirring occasionally, until softened, about 5 minutes. Add corn and 1/2 teaspoon each of salt and pepper and cook, stirring occasionally, 5 minutes.
• Stir together cream and cornstarch in a small bowl until thoroughly combined, then add to corn and simmer, stirring, until slightly thickened, about 3 minutes. Transfer 1 1/2 cups corn mixture to a blender with garlic and purée until smooth (use caution when blending hot liquids). Return to skillet and cook, stirring constantly, until just heated through.
• Transfer corn to a large shallow serving bowl and sprinkle cheese and cilantro over top.

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients together in small mixing bowl.
• Pour into a greased 3 cup baking dish
• Bake uncovered for 20-25 minutes until bubbling around edges.
• Serve hot!

Steps:

• Combine all ingredients in slow cooker.
• Mix well.
• Cover and cook on LOW for 4 hours.

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.

Steps:

• In a medium saucepan bring water and vegetable (or chicken) granules to boiling.
• Gradually stir in grits.
• Remove from heat.
• Cover and let stand 5 minutes.
• Stir in onion and the 1/2 cup cheese.
• Stir in eggs, milk, and corn.
• Transfer to a lightly greased 1-quart casserole.
• Bake, uncovered, in a 350 degree oven for 45 to 50 minutes or until set in center.
• Sprinkle with the remaining cheese.
• Let stand 1 to 2 minutes before serving to melt cheese.
• Makes 4 servings.

Steps:

• Preheat oven to 350°F. Melt butter with garlic in an 8" cast-iron skillet over medium heat. Continue to cook, stirring occasionally, until garlic is fragrant and starting to brown, about 4 minutes. Pour into a large bowl, leaving 1 Tbsp. butter in skillet; reserve skillet.
• Add eggs, corn, cornmeal, sour cream, baking powder, pepper, and salt to garlic butter and whisk to combine, then mix in Fontina. Scrape into reserved skillet and bake spoonbread until top is golden brown and center is just barely set, 25-30 minutes. Let cool 10 minutes before serving.