Beckys Cream Style Corn Recipes

Steps:

• 1. Melt butter and cream cheese together in saucepan.
• 2. Stir in milk, flour and Sugar. Cook under med-low heat until melted and mixed well.
• 3. Place frozen corn in microwave safe dish and pour sauce mixture over corn.
• 4. Microwave for 15 mins stirring occasionally until hot. Enjoy!

Steps:

• Shuck the corn and remove all the silks. Wash and drain the corn. Shave just the tips of the kernels using a very sharp knife or vegetable peeler; cut away from you, allowing the tips to fall into a large bowl. Using the back of the knife, scrape the creamy juice from the kernels into the same bowl.
• Melt the butter in a skillet over medium heat and add the corn. Cook, stirring often, until thickened, about 20 minutes. Season with salt.

Steps:

• Combine all ingredients in a heavy 2 quart pan.
• Let come to a boil.
• Turn heat down to medium or low and cook 25 minutes, stirring often because it is easy to burn or stick to bottom of the pan.

Steps:

• Combine corn and cream, bring to a boil over low heat. Stir often.
• Remove corn with slotted spoon ans set aside.
• In seperate pan melt butter and add flour to make a paste. Cook for a few minutes to remove raw flour taste.
• Gradually add cream to thicken.
• Simmer for 5 minutes and add salt, sugar and Accent. Mix well.
• Return corn to cream and heat over low heat to a boil.
• Transfer to a casserole and top with Parmsean cheese and dot with butter. Brown the cheese under the broiler and serve.

Steps:

• In a food processor, process half of the corn until creamy. Combine with remaining ingredients in a large baking pan. Cover and bake at 325° for 1 hour and 30 minutes or until heated through, stirring frequently.

Steps:

• Sterilize 18 pint jars by boiling for 10 minutes or baking at 225 for 20 minutes.
• Simmer lids & bands in (not boiling) water.
• Husk corn.
• Remove silk.
• Wash ears.
• Blanch ears 4 minutes in boiling water.
• Cut corn from cob at about the center of kernel.
• Scrape remaining corn from cobs with a table knife.
• To each quart of corn and scrapings, add two cups of boiling water.
• Heat all to boiling.
• Let boil for 3 minutes.
• Add 1/2 teaspoon salt to each jar, if desired.
• Fill pint jar with hot corn mixture, leaving 1-inch head space.
• Adjust lids and process 85 minutes at 10 lb. pressure (0-1000 ft) or 15 lb pressure (above 1000 ft.).

Steps:

• In 12-inch nonstick skillet, melt butter over medium heat. Add onions, celery and bell pepper; cook 3 minutes, stirring occasionally.
• In medium bowl, stir vegetable mixture and remaining ingredients except oil and sour cream until well blended.
• In same skillet, heat 2 teaspoons of the oil over medium heat. Cooking 8 corn cakes at a time, drop corn mixture into oil by tablespoonfuls, spreading each into 1 1/2-inch round. Cook 1 minute to 1 minute 30 seconds on each side, carefully turning once, until golden brown. Cook remaining corn cakes, using 2 teaspoons oil for each batch of 8 corn cakes. Serve with sour cream.

Steps:

• Combine corn, cream and salt in a large stockpot or Dutch oven. Stir together the sugar and cornstarch to prevent lumps, then stir into the corn. Bring to a boil, then reduce heat to low and simmer until thick. About 20 minute The longer it cooks the thicker it will be.
• Enjoy!

Steps:

• Set oven to 325 degrees F.
• Butter an extra large baking dish (make certain that the baking dish is large enough to hold all the corn).
• Place half of the corn in a food processor; cover and process until creamy.
• Pour into large baking pan.
• Add milk, butter, sugar, salt and remaining corn.
• Cover and bake for 1 hour and 30 minutes, stirring frequently.
• Cool then freeze in small plastic containers.