Creamy Sweet Corn With Okra Recipes

Steps:

• In a large skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through.

Steps:

• Preheat the oven to 350 degrees F. Grease the bottom and sides of an 8-by-8-inch baking dish with the butter.
• In a large bowl, whisk together the sweet corn, cream-style corn, half-and-half, flour, maple syrup, chile flakes, garlic and scallions. Season with a nice pinch of salt and a few grinds of pepper. Taste and season more if needed. Whisk in the Cheddar, mozzarella and eggs. Pour into the prepared baking dish.
• Bake until set in the center and golden brown around the edges, 50 to 60 minutes. Allow to rest for 10 to 15 minutes before serving.

Steps:

• Make the custard: Whisk the corn, half-and-half, sour cream, sugar and vanilla in a medium saucepan and bring to a simmer over medium heat. Lightly beat the egg yolks in a medium bowl. Slowly whisk about 1/4 cup of the warm corn mixture into the beaten egg yolks, then pour into the saucepan and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the spoon, about 5 minutes.
• Transfer the hot custard to a blender and pulse until smooth (keep the filler cap slightly open to let steam escape). Strain the custard through a fine-mesh sieve into a large bowl; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
• Freeze the cold custard in an ice cream maker according to the manufacturer's directions. Transfer to an airtight container and freeze until firm, 2 to 3 hours.
• Scoop the ice cream into bowls. Top with caramel corn or a splash of bourbon, if desired.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Stir whole kernel corn, cream-style corn, sugar, egg, and about 3/4 of the melted butter together in a casserole dish. Fold about half the crushed crackers into the corn mixture. Sprinkle remaining crushed crackers over the top of the mixture and drizzle with the remaining butter.
• Bake in preheated oven until beginning to brown, 25 to 30 minutes.

Steps:

• In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil over medium heat; reduce heat. Simmer, uncovered, for 6-8 minutes or until heated through.

Steps:

• Simmer corn, broth, and water in a 4- to 6-quart heavy pot, uncovered, until corn is very tender, 8 to 10 minutes. Transfer with tongs to a plate and cool.
• Cut off kernels and return cobs to liquid with shrimp shells. Simmer 5 minutes, then pour broth through a sieve into a large bowl, discarding cobs and shells.
• Chop garlic in a food processor. Add onions and poblano and pulse until chopped.
• Cook onion mixture in oil with cayenne and black pepper in cleaned pot over moderate heat, stirring occasionally, until onions are softened, about 8 minutes. Add sausage and cook, stirring, 2 minutes.
• Add broth and bring to a simmer. Add okra, tomatoes, and salt, then simmer, partially covered, until okra is tender but not falling apart, about 30 minutes. Add corn and shrimp and cook, stirring, until shrimp are just cooked through, 2 to 3 minutes. Stir in scallions and season with salt and pepper.

Steps:

• In a heavy saucepan cook the onion in the butter and 1 tablespoon of the oil over moderate heat, stirring occasionally, until it is golden, add the corn, the tomato, the cream, and the water, and cook the mixture, covered, over moderately low heat, stirring occasionally, for 20 minutes. Season the corn mixture with salt and pepper and keep the mixture warm, covered.
• Cut the okra into 1/4-inch-thick slices, in a bowl toss it with the seasoned cornmeal, and shake it in a coarse sieve to know off the excess cornmeal. In a deep skillet heat 1/2 inch of the additional oil over moderately high heat until it is hot but not smoking and in it fry the okra in batches for 1 to 2 minutes, or until it is golden, transferring it with a slotted spoon as it is fried to paper towels to drain. Serve the corn mixture topped with the fried okra.

Steps:

• Heat butter in a medium skillet.
• Add the corn and cook over low heat until brown.
• Stir in okra and cover, cook over very low heat 15 minutes
• Uncover, add salt, pepper, and cream. Cook slowly, stirring constantly until heated. Serve immediately.

Steps:

• Combine all ingredients in a pan, bring to a boil over medium heat, reduce heat and simmer uncovered for 6-8 minutes, stirring frequently.

Steps:

• Stir together flour, sugar, salt, ginger, and white pepper in a small bowl.
• Melt butter in a large saucepan over medium heat; add onion, and cook, stirring occasionally, until tender, 4 to 5 minutes (do not brown). Add corn; cook, stirring, until just tender, about 2 minutes. Sprinkle with flour mixture, tossing to coat; cook 1 minute. Add cream; cook, stirring, until corn is tender and mixture is thickened, about 3 minutes.