Creamy Corn Au Gratin Recipes

Steps:

• 1. Combine the whipping cream, corn, salt, sugar, and white pepper in a pot and bring to a boil. Simmer 5 minutes.
• 2. Make a roux from butter and flour, add to corn, mix well and remove from heat.
• 3. Transfer the corn mixture to a casserole sprinkle with parmesan cheese and brown under the broiler.

Steps:

• Butter oven-proof small serving dishes or one dish large enough to hold the corn mixture.
• In a heavy-bottomed saucepan combine the frozen corn, whipping cream, salt, sugar and white pepper; bring to a boil.
• Boil for 5 minutes.
• In another saucepan melt butter.
• Add in flour and whisk for 1 minute.
• Add in the corn mixture; mix to combine, then add in about 2 tablespoons grated Parmesan cheese.
• Season with salt to taste.
• Set oven to broil.
• Place the corn in a casserole dish, or small oven-proof serving dishes and sprinkle with about 1/4 cup (or to taste) grated Parmesan cheese.
• Broil under heat until browned.

Steps:

• Combine the corn, cream, salt, sugar and white pepper; bring to a boil.
• Boil for 5 minutes.
• In a saucepan melt butter.
• Add in flour and whisk for 1 minute.
• Add in the corn mixture; mix well to combine.
• Set oven to broil.
• Place the corn in a casserole dish and sprinkle with grated Parmesan cheese.
• Broil under heat until browned.

Steps:

• 1. Cook and stir onions and pepper in 2 tablespoons of butter; reduce heat to low. Stir in corn and processed cheese cubes.. Cook 5 to 7 minutes or until cheese is melted and mixture is thoroughly heated, stirring occasionally.
• 2. Melt remaining butter in separate pan; stir in tortilla chips and seasoning. Cook over medium heat 3 minutes; stir in cilantro.
• 3. Spoon corn mixture into serving bowl, sprinkle with tortilla mixture. Sprinkle with additional cilantro and red pepper.

Steps:

• Combine corn, cream, salt, sugar and white pepper in a pot and bring to a boil.
• Simmer 5 minutes.
• Make a roux from butter and flour, add to corn, mix well and remove from heat.
• Transfer corn mixture to casserole.
• Sprinkle with Parmesan cheese and brown under broiler.

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:

• Preheat oven to 350°. In a large saucepan, saute onion in butter until tender. Stir in flour, garlic, salt and pepper until blended; gradually add milk. Stir in potatoes. Bring to a boil. Reduce heat; cook and stir until potatoes are crisp-tender, 8-10 minutes., Stir in corn and cream-style corn. Transfer to an 8-in. square baking dish coated with cooking spray., In a small bowl, combine bread crumbs and butter; sprinkle over potatoes. Bake until golden brown and potatoes are tender, 45-50 minutes. Let stand 10 minutes before serving.