MICROWAVE CREAM CORN RECIPES

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MICROWAVE CREAMED CORN RECIPE | TASTY



Microwave Creamed Corn Recipe | Tasty image

Here's what you need: corn, water, sugar, melted butter, half & half, cornstarch, scallion

Provided by Merle O'Neal

Yield 3 servings

Number Of Ingredients 7

3 ears corn, kernels cut off
2 tablespoons water
1 teaspoon sugar
¼ cup melted butter, 1/2 stick
¼ cup half & half
2 teaspoons cornstarch
scallion, sliced, for garnish

Steps:

  • Add the corn kernels to a large bowl.
  • In a liquid measuring cup or small bowl, combine water and sugar. Stir until the sugar dissolves, then add to the corn, along with the melted butter. Stir until evenly combined.
  • Cover with a plate and microwave for 3 minutes.
  • In a liquid measuring cup or small bowl, combine the half and half and cornstarch.
  • Remove the bowl from microwave, stir, cover, and microwave for 3 minutes more.
  • Remove the bowl from the microwave and add the half and half mixture. Stir to combine. Microwave for 6 minutes, until the corn has softened.
  • Let cool, then top with sliced scallions.
  • Enjoy!

Nutrition Facts : Calories 326 calories, CarbohydrateContent 34 grams, FatContent 21 grams, FiberContent 3 grams, ProteinContent 5 grams, SugarContent 8 grams

MICROWAVE CREAMED CORN | JUST A PINCH RECIPES



MICROWAVE CREAMED CORN | Just A Pinch Recipes image

This microwave recipe was created due to my bad memory. Hubby requested creamed corn for supper for the next night, but (Oops!) I forgot to take it out of the freezer, so I improvised. It has all the same ingredients as my usual creamed corn, only it's cooked in the microwave. And I must say, it turned out great, and I didn't have to worry about it sticking to the bottom of the pan and scorching! I'm pretty sure this is the way I will make it from now on. Give it a try, you'll like it!

Provided by Teresa G. @sokygal

Categories     Vegetables

Prep Time 30 minutes

Cook Time 10 minutes

Yield 6

Number Of Ingredients 7

6 or 7 large ears very fresh corn (3 cups kernels & corn "milk")
3 tablespoon(s) water
4 tablespoon(s) butter, divided 3 tbsp. & 1 tbsp.
2 to 2 1/2 tablespoon(s) granulated sugar (depends on desired sweetness)
1/2 teaspoon(s) salt
- ground black pepper to taste (optional)
1 pinch(es) smoked paprika for garnish (optional)

Steps:

  • **NOTE: We grow our own corn, and every year, we cut the corn off the cobs, then measure 3 cups into a freezer bag, and freeze for later. If you do the same, you may either allow the corn to thaw in a bowl in the refrigerator for a day or two (bowl is recommended in case of leaks) or you may remove freezer bag, put corn in a microwave safe bowl, add the 3 tablespoons water, cover and nuke on 50% power until thawed, then continue with recipe.
  • Remove husks and silk from corn; wash cobs.
  • In large bowl, cut kernels from cob; use blunt edge of knife blade (or tool of your choice) to scrape milk from the cobs.
  • Add 3 cups of corn and it's milk to a 2 qt. microwave-safe bowl/dish with lid.
  • Stir into the corn, 3 tablespoons water, 3 tablespoons butter, sugar, salt and pepper (pepper optional.) Place lid on dish or cover with wax paper.
  • Place covered dish in microwave, nuke at full power for 3 minutes; stir corn, replace lid/cover and rotate dish if microwave does not have a turntable. Nuke for additional 3 minutes.
  • Stir corn, replace lid and continue cooking and stirring, at 1 to 2 minute intervals, until mixture thickens and resembles a pudding or very thick gravy.
  • When desired consistency is achieved, remove from microwave; serve immediately, topped with a pat of butter and a sprinkle of paprika, if desired.
  • Cover and refrigerate leftovers. Reheat in microwave with a little water added.

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