309 creamed corn parmesan Recipes

frozen chopped spinach, minced white onion, creamed corn, margarine or 2 tbsp butter, vinegar, salt, black pepper, breadcrumbs, grated parmesan cheese

bacon, corn, butter, cayenne pepper, garlic salt, pepper, flour, milk, parmesan cheese

ears fresh corn with husks, reduced-fat mayonnaise, fat-free sour cream, grated parmesan cheese, chili powder, limes, cut into wedges, vegetable cooking spray, salt, pepper

chicken broth , plus, enough water , to equal two cups liquid, diced peeled potatoes, sliced carrot, sliced celery, chopped onion, butter or 1/4 cup margarine, all-purpose flour, salt, pepper, milk, cream-style corn, shredded parmesan cheese

frozen corn, whipping cream, butter, flour, salt, sugar, accent seasoning, parmesan cheese

butter, shallots, minced, fresh poblano chile pepper, seeded and chopped, frozen corn kernels, thawed, half-and-half cream, eggs, all-purpose flour, salt, white sugar, ground nutmeg, ground white pepper, cooked crabmeat, grated parmesan cheese

bacon slices, cut into 1/2-inch pieces, skinless boneless chicken breast halves, fresh corn, milk, unsalted butter, all-purpose flour, heavy cream, black pepper, kosher salt, tomatoes, seeded and finely diced, water, kosher salt, instant polenta, fontina cheese (preferably italian), diced, grated parmesan, chopped fresh basil

butter, onion ((chopped ), flour, half-and-half, frozen corn, thawed, rinsed, and well drained, anaheim chilies, diced (or jalapeno), salt, season to taste, cayenne pepper, season to taste, sugar, parmesan cheese, grated, gruyere cheese, shaved pieces for top

ears fresh corn, vegetable cooking spray, salt and freshly ground pepper to taste, reduced-fat mayonnaise, fat-free sour cream, grated parmesan cheese, chili powder, limes

potatoes, chopped, carrot, chopped, celery, chopped, onion, chopped, salt, butter, flour, fat-free half-and-half, parmesan cheese, grated, creamed corn

yellow and white corn undrained, milk, butter, salt, freshly ground black pepper, mashed potato flakes, sour cream, grated parmesan cheese, real bacon bits

ears corn , kernels removed, leeks, canola oil, heavy cream, grated parmesan, salt and freshly ground black pepper, panko bread crumbs, freshly chopped chives, freshly chopped parsley leaves

water, potatoes, chopped and peeled, carrot, shredded, onion, chopped, black pepper, margarine, flour, whole milk, parmesan cheese, cream-style corn, whole kernel corn, drained, bacon, cooked and crumbled

butter, melted (or very soft ), oil, eggs (or use 3 egg whites), cream cheese (very soft ), green onions, finely chopped, red bell pepper, seeded and finely chopped, jalapeno pepper, seeded and finely chopped (optional), corn niblets, drained, cream-style corn, corn muffin mix (jiffy is good), black pepper, grated parmesan cheese

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

cream styled corn, whole kernel corn or 2 (15 oz) cans mexican-style corn, drained, eggs, beaten, cheddar cheese or 1/2 cup swiss cheese, grated, cornmeal, chopped parsley, onion, chopped, butter, melted, cayenne pepper, parmesan cheese

ears sweet corn, shucked and removed from the cob, red bell peppers, minced, sweet onions, diced, fresh basil leaves (chiffonade), cracked pepper, unsalted butter, heavy cream, nutmeg, ground, ricotta cheese, room temp, cream cheese, room temp, wonton wrappers, egg yolks, beaten, parmesan cheese, grated

ears fresh sweet corn, shucked and removed from the cob, red bell pepper, minced, sweet onion, diced, fresh basil leaves , chiffonade, freshly cracked pepper, unsalted butter, heavy cream, nutmeg, ground, ricotta cheese, room temp, cream cheese, room temp, wonton wrappers, egg yolks, beaten, parmesan, grated