I have a hard time with the mushy texture of canned cream corn. For this recipe the corn will not break down, it just absorbs ...

This easy Creamed Corn Casserole recipe is the perfect family dinner or holiday side dish! It’s easy to make, needs only five ...

Add the corn and season with salt and pepper. Cook for 3 minutes, until softened. Stir in the flour and cook for 1 minute. Reduce the heat to medium and add the cream. Simmer for 2 to 3 minutes ...

Nothing is better than a relaxed Sunday lunch on a winter afternoon, nestled by the fire with a bunch of friends filling the tanks for another busy week ahead. Chilling and taking time out is so ...

Food Stylist: Monica Pierini. This cobbler substitutes fresh kernels and corn milk for traditional heavy cream, adding texture to a buttery crust. Christopher Testani for The New York Times Serve ...

I would like to make my own creamed corn, using frozen corn or fresh when in season and then perhaps freezing that for use in winter when I enjoy creamed corn on toast for breakfast. I have given ...

Stir in the cream and season, to taste, with salt and freshly ground black pepper, then pour into a food processor and blend until smooth. To serve, pour into a warm bowl and garnish a sprinkle of ...

For this recipe, Britton makes a milk mixture blended ... In a large saucepan, combine the remaining milk with the heavy cream, sugar, corn syrup, and vanilla bean and seeds.

Spoon the creamed corn onto the plate, garnish with the tarragon sprigs, and serve. Recipe from Heartland by Judith Fertig/Andrews McMeel Publishing, 2011.