tag:blogger.com,1999:blog-8814165.post112715661821239472..comments2024-03-21T07:01:34.573+01:00Comments on Anne's Food: Creamed CornAnnehttp://www.blogger.com/profile/18224478760304481724noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-8814165.post-34572949913299064742008-01-14T21:28:00.000+01:002008-01-14T21:28:00.000+01:00I think butter and cream are the key ingredients f...I think butter and cream are the key ingredients for this recipe. I think I would pass on the chxn stock.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-1164066813384388592006-11-21T00:53:00.000+01:002006-11-21T00:53:00.000+01:00I've got one great cream corn recipe from my grand...I've got one great cream corn recipe from my grandma. It doesn't taste like cream corn in a can, its the real deal (cream + corn )<BR/><BR/>20 oz. fresh or frozen whole kernel corn <BR/>8 oz. whipping cream<BR/>1 tsp. salt<BR/>6 tsp. sugar<BR/>2 Tbl. melted butter<BR/>pinch of white peppter<BR/>2 Tlb. flour<BR/><BR/>Combine all ingredients except flour and butter into a pot and bring to a boil. Simmer 5 minutes. Blend butter with flour, add to the corn, mix well and remove from heat. <BR/><BR/>I absolutely love this cream corn recipe. haven't got a chance to post about it yet, but its on my list!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-1127668170997957212005-09-25T19:09:00.000+02:002005-09-25T19:09:00.000+02:00Woohoo, thanks for all the great corn recipes! I'l...Woohoo, thanks for all the great corn recipes! I'll try them all out in order, corn truly is my fave. :)Annehttps://www.blogger.com/profile/18224478760304481724noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-1127409020751598872005-09-22T19:10:00.000+02:002005-09-22T19:10:00.000+02:00That creamed corn looks so good! I've never eaten ...That creamed corn looks so good! I've never eaten it like that before (I've only seen it canned, but the homemade version must be a zillion times better). Can't wait to try!Monahttps://www.blogger.com/profile/07469571326622289367noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-1127320150477077872005-09-21T18:29:00.000+02:002005-09-21T18:29:00.000+02:00nic, joe, The credit for this creamed corn is all ...nic, joe, <BR/>The credit for this creamed corn is all Anne's she is the one who made it I'm just the "postman".. or rather "postgirl".<BR/>But Altons recipe looks good mabey I will try it.Lenahttps://www.blogger.com/profile/07168251844475574692noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-1127319338466927472005-09-21T18:15:00.000+02:002005-09-21T18:15:00.000+02:00Lena,I second Nic's suggestion for AB's recipe - i...Lena,<BR/><BR/>I second Nic's suggestion for AB's recipe - it is quite good.Joehttps://www.blogger.com/profile/12900263145684208002noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-1127313529471286302005-09-21T16:38:00.000+02:002005-09-21T16:38:00.000+02:00Hi Lena. Try Alton Brown's recipe for creamed corn...Hi Lena. Try Alton Brown's recipe for creamed corn, found <A HREF="http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_11373,00.html" REL="nofollow">here</A>. It's excellent. He also (on the same page) has a link to a recipe for cornbread using the creamed corn.Nichttps://www.blogger.com/profile/13456007322213045872noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-1127312987306416992005-09-21T16:29:00.000+02:002005-09-21T16:29:00.000+02:00Creamed Corn with Bacon and Blue Cheese5 medium ea...Creamed Corn with Bacon and Blue Cheese<BR/>5 medium ears fresh corn, husks and silk removed <BR/>4 ounces (about 4 slices) bacon, cut into ½-inch pieces <BR/>1 medium shallot, minced <BR/>1 medium garlic clove, minced <BR/>1½ cups heavy whipping cream (see note) <BR/>½ teaspoon dried thyme <BR/> Pinch of cayenne <BR/>2 ounces blue cheese, crumbled (about ½ cup) <BR/> Salt and ground black pepper <BR/><BR/><BR/>Cut kernels from 3 ears of corn and transfer them to medium bowl. Firmly scrape cobs with back of butter knife to collect pulp and milk in same bowl.<BR/><BR/>Grate remaining 2 ears of corn on coarse side of box grater set into bowl with previously cut kernels. Firmly scrape remaining two cobs with back of butter knife to collect pulp and milk in same bowl.<BR/><BR/>Cook bacon pieces in large non-stick skillet over medium-high heat until crisp and brown, about 5 minutes.<BR/><BR/>Transfer bacon to paper towel-lined plate to drain; set aside.<BR/><BR/>Remove and discard all but 2 tablespoons rendered bacon fat from pan. Add shallot and cook until softened but not browned, 1 to 2 minutes. Add garlic and cook until aromatic, about 30 seconds. Stir in corn kernels and pulp as well as cream, thyme and cayenne.<BR/><BR/>Bring mixture to simmer and cook, adjusting heat as necessary and stirring occasionally, until corn is tender and mixture has thickened, 10 to 15 minutes.<BR/><BR/>Remove pan from heat and stir in cheese and bacon. Adjust seasonings with salt and pepper to taste and serve immediately. Makes 4 to 6 servings.<BR/><BR/>Note: Substitute low-fat milk for cream and cut calories to 267 and fat grams to 13. It may take longer for mixture to thicken.<BR/><BR/>Per serving (figuring 6): 446 calories, 31g carbohydrates, 10g protein, 34g total fat (18g saturated), 2g fiber, 325mg sodium. Calories from fat: 68.6%.<BR/><BR/>Source: "Best American Side Dishes" by the editors of Cook's Illustrated magazineAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-1127294853020653272005-09-21T11:27:00.000+02:002005-09-21T11:27:00.000+02:00I'm sure I've seen it in cans at Gray's American f...I'm sure I've seen it in cans at Gray's American foods in Malmö .. maybe they have a store near you too?<BR/><BR/>I've never tried it, but it sounds delicious.<BR/><BR/>When I was a teenager I used to whack a can of corn in a microoven safe dish, top it with toast cut in small peices, season it with some generic spice mix then top it all off with loads of grated cheese and heat it in the micro wave until the cheese had melted.<BR/>Perfect afternoon snack, not unhealthy at all .. oh no *shakes head vigorusly*Anonymousnoreply@blogger.com