Creamy Sweet Corn Recipes

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:

• 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:

• 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:

• Melt butter in a medium saucepan. Add onion, cook gently for 8-10 mins to soften, then add the corn and 4 tbsp water. Stir and cover, cook for 10-12 mins until the corn is tender, then add sugar, some seasoning and nutmeg.

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cook, covered, on low until heated through and cream cheese is melted, 3-4 hours. Stir well before serving.

Steps:

• In a medium saucepan, simmer corn and 1/4 cup milk over medium heat until corn is tender, 5 to 7 minutes. Remove from heat; stir in cream cheese and chives. Season with salt and pepper. If desired, adjust consistency with a little more milk.

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.

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:

• Combine the corn kernels, cobs and half-and-half in a medium saucepan. Place over medium heat and cook until bubbles appear at the edges of the pan; continue to cook for 8 to 10 minutes more. Remove from the heat, cover and let steep for 1 hour.
• Stand the cooled cobs up in the pan. Scrape a blunt knife against each one to release any remaining liquid, then discard the cobs. Transfer the corn kernel mixture to a blender and puree until smooth.
• Make the custard: Whisk together the pureed corn mixture, sugar, sour cream 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, 3 to 5 minutes.
• Let the custard cool slightly, then transfer to a blender, filling it only halfway (do in batches if needed). Put on the lid, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth. Strain the custard through a fine-mesh sieve into a large bowl; discard the solids. Repeat with any remaining custard.
• Stir the mixture often until it cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Refrigerate 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:

• Melt butter in large nonstick skillet on medium heat. Add corn; cook 6 min., stirring frequently.
• Stir in sour cream; cook and stir 3 min. or until heated through.
• Remove from heat; stir in cheese and basil.

Steps:

• Put all ingredients in a crock pot and cook on low overnight or all day.

Steps:

• Heat butter in a skillet over medium-high heat. Cut kernels off corn cobs into the skillet with a knife. Scrape the cobs with the back of the knife to release corn "milk" and any remaining kernels into the pan. Add salt and pepper to taste. Fry until corn is hot and tender, about 10 minutes.