Introduction
Are you tired of the same old creamed corn recipe? Look no further! We’ve got two unique and mouth-watering recipes that will make you fall in love with creamed corn all over again. Creamed corn is a classic comfort food that pairs well with any meal. These recipes are perfect for any occasion, from a family dinner to a holiday feast. So, let’s get cooking!
Recipe 1: Creamed Corn with Bacon and Jalapeños
Ingredients:
- 6 ears of corn
- 4 slices of bacon, diced
- 1 jalapeño, diced
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Cut the kernels off the ears of corn and set aside.
- Cook the bacon in a large skillet over medium heat until crispy. Remove the bacon from the skillet and set aside on a paper towel-lined plate.
- Add the jalapeño to the skillet and cook for 2-3 minutes, until softened.
- Add the corn kernels, butter, salt, and pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the corn is tender.
- Pour in the heavy cream and stir to combine. Cook for an additional 2-3 minutes, until the cream has thickened slightly.
- Stir in the cooked bacon and serve hot.
Nutritional Information:
Serving Size: 1/2 cup
Calories: 190
Total Fat: 12g
Saturated Fat: 6g
Cholesterol: 35mg
Sodium: 190mg
Total Carbohydrates: 18g
Dietary Fiber: 2g
Sugars: 4g
Protein: 5g
Cooking Time:
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Equipment:
Large skillet
Serving Suggestions:
This creamed corn pairs well with grilled chicken or steak, roasted vegetables, or a simple salad.
Variations:
To make this recipe vegetarian, omit the bacon and use vegetable broth instead of the butter.
Substitutions:
You can use frozen corn instead of fresh if you don’t have access to fresh corn.
Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Tips:
If you want to make this recipe spicier, leave the seeds in the jalapeño or add a second jalapeño.
Frequently Asked Questions:
Can I use canned corn instead of fresh? Yes, but the texture will be slightly different.
Recipe 2: Creamed Corn with Parmesan and Thyme
Ingredients:
- 6 ears of corn
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Cut the kernels off the ears of corn and set aside.
- In a large skillet, melt the butter over medium heat. Add the corn kernels, salt, and pepper, and cook for 5-7 minutes, stirring occasionally, until the corn is tender.
- Pour in the heavy cream and stir to combine. Cook for an additional 2-3 minutes, until the cream has thickened slightly.
- Add the grated Parmesan cheese and thyme leaves, and stir to combine.
- Remove from heat and serve hot.
Nutritional Information:
Serving Size: 1/2 cup
Calories: 220
Total Fat: 16g
Saturated Fat: 10g
Cholesterol: 55mg
Sodium: 330mg
Total Carbohydrates: 14g
Dietary Fiber: 2g
Sugars: 4g
Protein: 7g
Cooking Time:
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Equipment:
Large skillet
Serving Suggestions:
This creamed corn pairs well with grilled chicken or fish, roasted vegetables, or a simple salad.
Variations:
You can use any type of cheese you like, such as cheddar or Gouda.
Substitutions:
You can use half-and-half or whole milk instead of heavy cream. You can also use dried thyme instead of fresh.
Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Tips:
If you don’t have fresh corn, you can use frozen corn instead.
Frequently Asked Questions:
Can I use canned corn instead of fresh? Yes, but the texture will be slightly different.
Final Thoughts
Creamed corn is a classic dish that can be enjoyed all year round. These two recipes take creamed corn to the next level with unique and delicious flavor combinations. Whether you prefer a little spice or a little cheese, there’s a recipe here for you. So, what are you waiting for? Give these recipes a try and enjoy creamed corn like no other!
