plowin-fire
Full Fledged Farker
Booked a wedding and they want cream corn for 400 people. Anyone have a good recipe for that? We normally do buttered corn. Have seen a few with cream cheese and milk. Dont want it to curdle though. Thoughts?
Need a good cream corn recipe...
- Thread starter plowin-fire
- Start date
snooter2tooter
Well-known member
use 40% heavy cream and IQF corn.
Sautee corn in butter, sprinkle in flour to create a roux, deglaze with a little chicken stock, bring that to a boil, add cream, simmer . season with salt and pepper
Sautee corn in butter, sprinkle in flour to create a roux, deglaze with a little chicken stock, bring that to a boil, add cream, simmer . season with salt and pepper
bizznessman
is one Smokin' Farker
EXTRA CREAMY CORN
Ingredients:(Single Batch)
4 lbs frozen corn (Birds Eye sweet corn)
8 oz cream cheese
1/3 cup white sugar
1/2 cup butter
1/4 cup water (if needed)
Directions:
Combine all ingredients in a pot and cook/simmer for approximately 45 minutes.
Yield: Approx 16 - 4 oz servings or 11 - 6 oz servings
NOTE: Can be scaled up for larger quantities
Ingredients:(Single Batch)
4 lbs frozen corn (Birds Eye sweet corn)
8 oz cream cheese
1/3 cup white sugar
1/2 cup butter
1/4 cup water (if needed)
Directions:
Combine all ingredients in a pot and cook/simmer for approximately 45 minutes.
Yield: Approx 16 - 4 oz servings or 11 - 6 oz servings
NOTE: Can be scaled up for larger quantities
plowin-fire
Full Fledged Farker
Looks like a good and simple one. Frozen corn better than canned corn? Costs about 4 times more.
bizznessman
is one Smokin' Farker
In our humble opinion the frozen (Birdseye Niblets) is a more tender and tasty ingredient and adds to the overall flavor mix. On this side we "bite the bullet" on cost and figure it is worth it for the outcome in taste. :biggrin1:
plowin-fire
Full Fledged Farker
Kind of what I figured. Canned or frozen corn I can stay under budget. Just a lot more under with canned. Juat wont taste as Good. Will try the frozen and let you know.
Jeff Therrell
Knows what a fatty is.
Sweetfire BBQ Cajun corn. 4 pounds cream cheese, 1 gallon sour cream, 1 pound of butter, 5 oz black pepper, 5 oz Cajun seasoning, 5 oz salt, 40 pounds frozen shoepeg corn, 2 cups diced jalapenos. Put all ingredients in steam kettle and mix and melt, then heat corn on flat top in butter and add to kettle and mix.
We sell 40 to 50 pounds of this a day.
We sell 40 to 50 pounds of this a day.
plowin-fire
Full Fledged Farker
That sounds delicious. Have to try that one as well!
Limp Brisket
Full Fledged Farker
Buy a corn creaming board found in the link below and cream the corn off the cob, the corn milk will come out too. Move the product to heat, add a little milk, and salt, pepper and butter to taste. Simmer until done, can move to oven to keep warm afterwards if needed.
http://www.wisementrading.com/canning/corn_cutter.htm
To me, this creamed corn is REAL creamed corn and the best method I've ever tasted.
http://www.wisementrading.com/canning/corn_cutter.htm
To me, this creamed corn is REAL creamed corn and the best method I've ever tasted.
ynotfehc
Full Fledged Farker
Butter
Onion, diced
Corn
Pureed corn
Cream
Salt
black pepper
Puree some corn to use as a thickener and it also sweetens it, while amping the corn flavor.
Onion, diced
Corn
Pureed corn
Cream
Salt
black pepper
Puree some corn to use as a thickener and it also sweetens it, while amping the corn flavor.
