Are you tired of the same old cream corn recipe? Want to try something new and exciting? Well, you’ve come to the right place! In this blog post, we’ll be sharing two cream corn recipes that are like no other. Get ready to tantalize your taste buds!
Recipe 1: Spicy Cream Corn
Ingredients:
- 4 ears of corn, kernels removed
- 1 jalapeno pepper, seeded and minced
- 1 tablespoon butter
- ¼ cup heavy cream
- Salt and pepper to taste
Instructions:
- Melt the butter in a large skillet over medium heat.
- Add the corn kernels and jalapeno pepper. Cook for 5-7 minutes, stirring occasionally, until the corn is tender.
- Add the heavy cream and stir to combine. Cook for an additional 2-3 minutes, until the cream has thickened slightly.
- Season with salt and pepper to taste.
Nutritional Information:
Serving size: ½ cup
Calories: 160
Fat: 10g
Carbohydrates: 16g
Protein: 3g
Cooking Time:
15 minutes
Equipment:
- Large skillet
- Cutting board
- Sharp knife
Serving Suggestions:
This spicy cream corn pairs well with grilled meats or fish. It also makes a great side dish for a summer barbecue.
Variations:
If you don’t like spicy food, you can omit the jalapeno pepper. You could also add some diced red peppers or onions for extra flavor.
Substitutions:
If you don’t have heavy cream, you could use half-and-half or whole milk instead. You could also use frozen corn kernels if fresh corn isn’t available.
Storage:
Leftover cream corn can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.
Tips:
To remove the kernels from the ears of corn, stand each ear upright on a cutting board and use a sharp knife to slice down the length of the ear. Rotate the ear and continue slicing until all the kernels have been removed.
Notes:
This recipe can easily be doubled or tripled to feed a crowd.
Frequently Asked Questions:
Q: Can I use canned corn instead of fresh corn?
A: While fresh corn is preferable, canned corn can be used in a pinch. Just be sure to drain it before adding it to the skillet.
Q: Is this recipe gluten-free?
A: Yes, this recipe is gluten-free.
Recipe 2: Cheesy Cream Corn
Ingredients:
- 4 ears of corn, kernels removed
- 2 tablespoons butter
- ¼ cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions:
- Melt the butter in a large skillet over medium heat.
- Add the corn kernels. Cook for 5-7 minutes, stirring occasionally, until the corn is tender.
- Add the heavy cream and cheddar cheese. Stir to combine and cook for an additional 2-3 minutes, until the cheese has melted and the sauce has thickened slightly.
- Season with salt and pepper to taste.
Nutritional Information:
Serving size: ½ cup
Calories: 240
Fat: 19g
Carbohydrates: 11g
Protein: 8g
Cooking Time:
15 minutes
Equipment:
- Large skillet
- Cutting board
- Sharp knife
Serving Suggestions:
This cheesy cream corn makes a great side dish for any meal. It would be especially delicious with grilled steaks or roasted chicken.
Variations:
If you’re feeling adventurous, you could add some diced jalapenos or green chilies to the skillet for a spicy twist.
Substitutions:
If you don’t have cheddar cheese, you could use any other type of cheese that melts well, such as pepper jack or mozzarella.
Storage:
Leftover cream corn can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.
Tips:
If you like your cream corn extra creamy, you could add more heavy cream to the skillet. You could also use half-and-half or whole milk instead of heavy cream.
Notes:
This recipe is a great way to use up leftover corn on the cob. Just slice the kernels off the cob and you’re ready to go!
Frequently Asked Questions:
Q: Can I use frozen corn instead of fresh corn?
A: While fresh corn is preferable, frozen corn can be used in a pinch. Just be sure to thaw it before adding it to the skillet.
Q: Is this recipe vegetarian?
A: Yes, this recipe is vegetarian.
Final Thoughts
Both of these cream corn recipes are sure to be a hit at your next dinner party or barbecue. The spicy cream corn has a kick of heat, while the cheesy cream corn is rich and indulgent. Whichever one you choose to make, be prepared for your taste buds to be blown away!