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I Need a Recipe for Corn

My mom and I have decided to go wild and cook outside of our zone for Thanksgiving. By outside of the zone I mean we are changing the side dishes of our usual family dinner: twice-baked potatoes, creamed onions, stuffing (wet and dry), some kind of green vegetable (yes, sometimes we whip up the green bean casserole), and baked squash. So I am looking for a bitchin’ corn recipe. Soufflé? Casserole?  Pudding? Anything. I’m in the mood to cook all day.

13 comments on “I Need a Recipe for Corn

  1. Dude. This white-trash staple is the BEST way to prep corn!

    You can use frozen kernels, or those that you’ve cut fresh from the cob.

    2 10 oz packages of frozen corn
    2-3 jalapeños, seeded and diced
    1 pkg cream cheese or neufchatel at room temp, cut into chunks.
    Panko bread crumbs and butter
    Salt and pepper (garlic powder optional)
    1 medium onion, diced.

    Saute corn, onion, and jalapeños in olive oil or butter until soft. Turn heat down, and add cream cheese, salt, pepper, and garlic powder.

    Cut butter into small pieces and scatter on top of the corn. Sprinkle panko on top, and bake at 350 until bubbly and delicious.

  2. We’re having brisket and smoked corn. My dad gets sweet corn (frozen, then thawed), brushes it with oil & smokes it until amber colored. While it’s smoking you zest several limes into a pyrex (more smaller, less bigger), squeeze some lime juice into the dish and add a stick or two of butter, depending on how Paula Deen-ish you’re feeling & how much corn you’ve used. You let that melt in a warm oven. When the corn is smoked fully, place it in the pyrex, cover with foil & place in the oven to keep warm & soak up the lime and butter. Turn the corn every so often so all sides soak up the lime butter. It usually sits in there for 30 minutes to an hour.

    He usually does that while continuing to smoke chicken & what not. You can do this ahead of time and just reheat. Sprinkle chili powder on the corn if that’s your thing and dig in. This will also be the one time you will suck on a cob in public and not be porn star. Seriously, the cob is sweet, juicy, salty & sour. It’s great.

    He always smokes more corn than will be eaten and then the extra is thrown in fajitas later or added to cornbread, etc. Also, if using fresh corn ever, remove the husks. They block the smoke.

    The smoking part helps free up the oven or stove top, too.

  3. Richard Chamberlains Creamed Corn

    Ingredients
    2 tbsp unsalted butter
    half medium onion, small dice
    1 tsp garlic
    half tsp fresh thyme
    1 tbsp apple wood smoked bacon, cooked and crumbled
    1 cup cream
    2 tsp parmigiana
    2 cup fresh cooked corn

    Melt butter and saute onions for 3 to 5 minutes (until translucent). Add garlic and thyme and continue cooking for 3 minutes. Add bacon, continue cooking for 3 minutes. Add cream and reduce by 25%. Add corn and continue reducing cream another 25%. Finish with salt, pepper and cheese. Plate.

  4. Scalloped Corn (a Family Favorite)

    4 cans whole kernel corn, drained, 1 quart heavy whipping cream, 1 ½ sleeves of saltine crackers, crushed, salt and pepper to taste.

    Preheat oven to 350°. Stir all ingredients and place in a buttered pan. Drizzle with ¼ cup melted butter or just put dots of butter on top. Bake approx. 45-60 minutes.