SILVER QUEEN CORN WIKI RECIPES

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CREAMED SILVER QUEEN CORN RECIPE | MYRECIPES



Creamed Silver Queen Corn Recipe | MyRecipes image

Silver Queen is a variety of white corn with milky, creamy kernels. It’s beloved for its lightly sweet flavor. Don’t be tempted to just cut the corn from the cob with a knife. A corn cutter or creamer creates much, much creamier corn. I use the same wooden corn cutter that my grandmother Sa used. It’s one of my prized possessions. Look for your own antique cutter at estate sales—or for brand-new ones made of wood or stainless steel at hardware and cookware stores. No matter the material, this Southern tool makes creamed corn like nothing else.

Provided by Rebecca Lang

Total Time 30 minutes

Yield Makes 6 to 8 servings

Number Of Ingredients 5

13 ears fresh corn, husks removed
1 cup milk
1 tablespoon unsalted butter
½ teaspoon salt
? teaspoon freshly ground pepper

Steps:

  • Remove silks from corn. Use a corn cutter and creamer set over a bowl to cut and cream the kernels from the cobs.
  • Transfer creamed corn to a large skillet. Add milk and next 2 ingredients. Cook over low heat, stirring often, 30 minutes. (If corn becomes too thick, add more milk until desired consistency.) Sprinkle with pepper.

ROASTED SILVER QUEEN CORN WITH CILANTRO-LIME BUTTER



Roasted Silver Queen Corn with Cilantro-Lime Butter image

Though our recipe calls for this corn to be baked in the oven, it would also be good cooked on the grill.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Number Of Ingredients 7

8 tablespoons (1 stick) unsalted butter, softened
2 tablespoons finely chopped fresh cilantro leaves
1 tablespoon fresh lime juice and zest of 1 lime
1/8 teaspoon cayenne, or to taste
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
8 to 10 ears Silver Queen or other white corn, in husk

Steps:

  • Combine butter, cilantro, lime juice and zest, cayenne, salt, and pepper.
  • Heat oven to 450 degrees. Leave husks on, but pull off any loose silk or dried husk. Roast 6 to 10 minutes, turn, and roast 6 to 10 minutes more, or until tender when pierced with a knife. Serve with cilantro-lime butter.

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