Best Creamed Corn Recipe Ever

Skinny Creamed Corn Skinny Southern Recipes

WEBJun 9, 2018 · Cut kernels from cobs and scrape cobs with the back of a knife to remove as much "milk" as possible. Melt butter over medium …

Rating: 4.7/5(3)
1. Cut kernels from cobs and scrape cobs with the back of a knife to remove as much "milk" as possible.
2. Melt butter over medium heat in a large nonstick skillet. Add corn and cook for 5 minutes, stirring occasionally.
3. Whisk together milk and cornstarch.
4. Add milk mixture to skillet. Cook another 5 minutes, stirring occasionally.

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Best Ever Creamed Corn Recipe Grace and Good Eats

WEBAug 19, 2019 · Instructions. Cube the cream cheese and butter, add to a medium size sauce pan over medium-high heat. Add the milk and stir …

1. Cube the cream cheese and butter, add to a medium size sauce pan over medium-high heat.
2. Add the milk and stir continuously until the mixture is smooth.
3. Reduce heat to medium and add the sugar, spices, and corn.
4. Continue stirring until the corn is heated through, about five minutes.

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Crock Pot Creamed Corn {The BEST Creamed Corn} – …

WEBApr 10, 2020 · Dice the cream cheese and the remaining 3 tablespoons butter and scatter the pieces over the top. DO NOT STIR. Cover the …

1. Melt 1 tablespoon butter in a medium skillet over medium-high heat. Add the olive oil, onion and cook until softened and beginning to turn translucent, about 5 minutes. Do not let the onion turn brown and adjust the heat as needed to avoid it. Transfer to a slow cooker (any size works here; I used a small 3 quart).
2. To the slow cooker, add the corn. Stir in milk, honey, salt, and pepper until evenly combined. Dice the cream cheese and the remaining 3 tablespoons butter and scatter the pieces over the top. DO NOT STIR. Cover the crock pot and cook on high heat for 2 to 3 hours, until the corn is hot and tender.
3. Uncover and stir until the butter and cream cheese are well combined. Stir in the Greek yogurt. With an immersion blender, partially puree the creamed corn to thicken it. Stop to stir a few times to make sure you don't over do it; you want the corn to be creamy but still have some nice texture to it. If you don't have an immersion blender, transfer a few ladlefuls of the creamed corn to a food processor or blender and puree (be careful, hot food splatters!). Stir the blended portion back in with the rest of the corn. Keep pureeing batches until your desired consistency is reached.
4. To further thicken the creamed corn: keep the crock pot uncovered and cook on high heat for an additional 15 minutes. Stir and salt and pepper to taste. The corn will continue to thicken as it cools down. Serve very warm.

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