Creamy Skillet Corn Recipes

CREAMY CORN SKILLET CHICKEN

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 4h5m

Yield 4 servings

Number Of Ingredients 21

Creamy Corn Skillet Chicken image

Steps:

Whisk together the soy sauce, balsamic, sugar, crushed garlic and juice of 2 lemons in a bowl until the sugar is dissolved. Add the chicken and marinade to a resealable plastic bag and marinate in the fridge for 3 hours.
Take the chicken out of the marinade and dry off. Sprinkle with salt and pepper.
Preheat a grill to high heat. Place a large cast-iron skillet on one side of the grill. Place a smoker box or foil pan with wood chips on the grill.
Once the smoker has begun to produce smoke, liberally oil the grill grates and place the chicken on the grates. (We are just looking for a quick hard sear on both sides to get that char flavor. The goal is to finish cooking in the creamy, smoky corn.)
Add the butter to the skillet along with the Fresnos, poblanos, onions and remaining 3 whole cloves garlic. Saute until the onions are translucent and chiles are tender, about 10 minutes. Deglaze with the sherry and add the fresh corn, squash, zucchini, cream, 1/2 cup Parmesan and half of the stock. Season to taste.
Add the chicken to the skillet and lower the grill to medium. Close the lid and smoke the skillet over medium heat, playing with the position of the skillet to ensure you get the liquid to simmer ever so slightly, until the chicken hits 160 to 165 degrees F, 10 to 15 minutes. Take the skillet off the grill and pour in a little chicken stock if the sauce is very thick. Add the remaining lemon juice on top and garnish with the cilantro, remaining 2 tablespoons Parmesan and crushed corn nuts.

Ingredients

3 tablespoons soy sauce
3 tablespoons balsamic vinegar
2 tablespoons light brown sugar
4 cloves garlic, crushed, plus 3 whole cloves garlic
Juice from 3 lemons
4 boneless chicken breasts
Kosher salt and freshly ground black pepper
Oil, for oiling grill grates
2 tablespoons unsalted butter
2 Fresno chiles, seeded and cut into 1/4-inch strips
2 poblano chiles, seeded and small diced
1 small Maui or other sweet onion, minced
1/2 cup sherry wine
4 ears fresh sweet corn, shucked and kernels cut off cobs
1 medium yellow squash, sliced into 3/4-inch half-moons
1 medium zucchini, sliced into 3/4-inch half-moons
1 cup heavy cream
1/2 cup plus 2 tablespoons grated Parmesan
1/2 cup chicken stock, plus more for thinning sauce if needed
1/4 cup fresh cilantro leaves
1/2 cup corn nuts, crushed in a plastic bag until sandy

CREAMED CORN SKILLET CORNBREAD

Provided by Valerie Bertinelli

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

Creamed Corn Skillet Cornbread image

Steps:

Preheat the oven to 425 degrees F.
Whisk the cornmeal, flour, baking powder, salt and baking soda together in a bowl. In a large bowl, beat together the buttermilk and eggs, then add the cheese, creamed corn and oil and beat to combine. Add the flour mixture and stir until just incorporated. Set aside.
Heat an 8-inch cast-iron skillet over medium-high heat until hot. Add the butter and swirl until melted and completely coating the base of the skillet.
Pour the batter into the skillet, and quickly smooth the top slightly. Bake until golden brown and a wooden pick inserted in the center just comes out clean, about 20 minutes.

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup buttermilk
2 large eggs
1 1/2 cups shredded Monterey Jack cheese
1 cup creamed corn
1 tablespoon vegetable oil
2 tablespoons unsalted butter

CREAMY CORN

Provided by Rachael Ray : Food Network

Categories side-dish

Time 28m

Yield 6 servings

Number Of Ingredients 8

Creamy Corn image

Steps:

Scrape corn from cobs. Heat a medium skillet over medium heat. Add butter and chopped vegetables and lightly saute for 3 minutes, then add corn and season with thyme, salt and pepper. Cook 5 minutes, then add half-and-half. Cover and cook over medium low heat 10 minutes. Uncover and stir, then adjust seasonings.

Ingredients

4 ears corn on the cob or 2 boxes frozen corn kernels, 10 ounces each
2 tablespoons butter
1 rib celery and greens, chopped
1/2 small red bell pepper, chopped
2 scallions, chopped
2 tablespoons fresh thyme leaves
Salt and pepper
1/2 cup half-and-half

SKILLET MEXICAN STREET CORN

This fast to prepare side dish takes on the flavors of elote, a popular Mexican favorite!

Provided by thedailygourmet

Categories Side Dish Vegetables Corn

Time 20m

Yield 8

Number Of Ingredients 13

Skillet Mexican Street Corn image

Steps:

Heat a 14-inch skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the skillet. Spread frozen corn evenly across the skillet; do not stir. Cook corn for approximately 8 minutes.
Meanwhile, combine mayonnaise, sour cream, lime juice, cumin, paprika, chili powder, salt, and coriander in a large bowl. Set aside.
Check the corn; it should be slightly charred. If not, allow to continue cooking for 4 more minutes (stirring is fine at this point.)
Once corn is sufficiently browned/charred, transfer to the bowl with dressing and toss to coat. Add cotija cheese, red onion, and cilantro and mix until well combined. Serve immediately.

Nutrition Facts : Calories 193.4 calories, Carbohydrate 24.9 g, Cholesterol 7.9 mg, Fat 10.4 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 2.5 g, Sodium 155.6 mg, Sugar 4.1 g

Ingredients

2 tablespoons olive oil
2 (16 ounce) packages frozen corn
¼ cup crumbled cotija cheese
¼ cup minced red onion
2 tablespoons finely chopped cilantro
3 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons lime juice
½ teaspoon ground cumin
½ teaspoon smoked sweet paprika
¼ teaspoon chili powder
¼ teaspoon salt
1 pinch ground coriander