Quick
Creamy Corn
2 tsp butter
½ cup each finely chopped green and red peppers
1 pkg 16oz frozen corn, thawed
½ cup(1/2 of 80z tub) Philadelphia Chive and Onion cream cheese spread
¼ cup grated parmesan cheese
1. Melt butter in a medium saucepan.
2. Stir in peppers. Stir until heated through.
3. Stir in corn until heated through
4. Add cream cheese spread; stir until melted.
5. Stir in Parmesan cheese and serve.
Showing posts with label Corn. Show all posts
Showing posts with label Corn. Show all posts
Thursday, December 26, 2013
Corn Cakes
Corn
Cakes
½ tsp coconut oil
½ cup ranch dressing
Preheat oven to 200 degrees
Spray and 8in square baking dish with vegetable cooking spray.
In a small bowl combine:
½ cup all-purpose flour
½ tsp baking powder
Mix well.
In a medium bowl, combine:
2 egg whites, lightly beaten
1/3 cup skim milk
2 tsp spicy brown mustard
2 tsp honey
Mix well.
Stir flour mixture into milk mixture until just combined. Stir in:
1 can(7 oz) no-salt-added whole kernel corn, drained
¼ cup chopped green onion.
In a large nonstick skillet, heat coconut oil over medium heat. Pour batter into skillet making 3.5 inch rounds.
Cook corn cakes until tops are bubbly, about 1 minute. Reduce heat to low; using flat spatula, turn cakes and cook until golden, about 2-3 minutes.
Place cakes in prepared dish; cover with foil and place in a warm oven while cooking the remaining corn cakes.
Serve with Ranch.
½ tsp coconut oil
½ cup ranch dressing
Preheat oven to 200 degrees
Spray and 8in square baking dish with vegetable cooking spray.
In a small bowl combine:
½ cup all-purpose flour
½ tsp baking powder
Mix well.
In a medium bowl, combine:
2 egg whites, lightly beaten
1/3 cup skim milk
2 tsp spicy brown mustard
2 tsp honey
Mix well.
Stir flour mixture into milk mixture until just combined. Stir in:
1 can(7 oz) no-salt-added whole kernel corn, drained
¼ cup chopped green onion.
In a large nonstick skillet, heat coconut oil over medium heat. Pour batter into skillet making 3.5 inch rounds.
Cook corn cakes until tops are bubbly, about 1 minute. Reduce heat to low; using flat spatula, turn cakes and cook until golden, about 2-3 minutes.
Place cakes in prepared dish; cover with foil and place in a warm oven while cooking the remaining corn cakes.
Serve with Ranch.
Sunday, October 27, 2013
Baked Creamed Corn With Red Bell Peppers and Jalapenos
Baked Creamed Corn With Red Bell Peppers
and Jalapenos
Recipe courtesy Ree Drummond for Food Network MagazinePrep Time: 15 minCook Time: 50 minServes: 6 servings
Ingredients
8 ears corn, husked 2 red bell peppers, diced 2 jalapeno peppers, diced 1 cup heavy cream Kosher salt and freshly ground pepper 1 stick salted butter, cut into pieces
Directions
Preheat the oven to 350 degrees F. Slice the corn kernels from the ear in a large, deep bowl with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and the creamy milk.
Add the red bell peppers, jalapenos, heavy cream, 2 teaspoons salt, a generous amount of pepper and the butter and mix well. Pour into a 9-by-13-inch baking dish. Bake until hot and bubbly, 45 to 55 minutes.
Recipe courtesy Ree Drummond for Food Network MagazinePrep Time: 15 minCook Time: 50 minServes: 6 servings
Ingredients
8 ears corn, husked 2 red bell peppers, diced 2 jalapeno peppers, diced 1 cup heavy cream Kosher salt and freshly ground pepper 1 stick salted butter, cut into pieces
Directions
Preheat the oven to 350 degrees F. Slice the corn kernels from the ear in a large, deep bowl with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and the creamy milk.
Add the red bell peppers, jalapenos, heavy cream, 2 teaspoons salt, a generous amount of pepper and the butter and mix well. Pour into a 9-by-13-inch baking dish. Bake until hot and bubbly, 45 to 55 minutes.
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