Wow, we were blown away with just how fantastic this slow cooker creamed corn was. Some of the credit goes to using the best sweet corn around, My Dad’s Sweet Corn. I put up a big batch of corn each summer for days just like today: cloudy, cold and dreary. The corn is creamy and sweet and smells, looks and tastes like summer.
Corn from cans can be used instead of fresh, just drain the cans before adding to the slow cooker. For a spicier version of slow cooker creamed corn, use only half a brick of cream cheese and add 1/2 cup of cubed pepper jack cheese instead. Or a bit of cayenne pepper, but not much. You don’t want to bury the tremendous sweetness of the corn.
Wow, we were blown away with just how fantastic this slow cooker creamed corn was. The corn is creamy and sweet and smells, looks and tastes like summer.
One of my favorite things to do in the summer (around July 4th here in Indiana) is to buy a lot of sweet corn and put it up for the winter. I do mean a lot of sweet corn. For the two of us that often means 100-150 ears at once. It’s a good day’s work, but well worth it later in the year, specially when I can use it to make great-tasting dishes like this slow cooker chili cheese corn. I really enjoy cooking corn in the slow cooker. The corn keeps it’s light crunch, and all of the sweetness. Add a bit of roasted green chiles and cream cheese and you have a truly fantastic side dish.
For a little more kick, use diced roasted jalapenos instead when you make this slow cooker chili cheese corn. Or for less kick, roast a poblano (or even green bell pepper) under your broiler until blackened, then remove the burnt skin, seeds and chop. For no kick, use a green or red bell pepper. You’ll still at least get some color and pepper flavor. No matter what you use, it’ll add a nice contrast to the sweetness and creaminess of the corn.
I really enjoy cooking corn in the slow cooker. The corn keeps it’s light crunch, and all of the sweetness. Add a bit of roasted green chiles and cream cheese and you have a truly fantastic side dish.
We loved the grilled corn disks with honey butter that we made recently. Sweet corn is in season here in Indiana (shout out to My Dad’s Sweet Corn!), and that’s always a good thing. Nothing beats fresh sweet corn. But, I after eating those yummy little bites dipped in sweet honey and butter, I figured, well, I need something with a bit more kick. So I made grilled corn disks with southwestern butter. Equally as good as the sweet version, but with a little kick. The heat is the perfect contrast to the corn’s natural sweetness.
I dunk my grilled corn disks with southwestern butter a lot. But, any leftover butter (if you have any) goes on anything, but it’s specially good on corn bread or biscuits. Also try slathering your grilled corn with some Sriracha mayonnaise. It’s different, but boy is it every good.
Get yourself a good set of grill tools for these corn disks and anything else you grill. You won’t regret the extra few bucks they cost over the cheap ones that you’re going to have to replace in a few years. I have had several sets of Weber tools for decades and have yet to replace a single one.
Nothing beats fresh sweet corn. But, I after eating those yummy little bites dipped in sweet honey and butter, I figured, well, I need something with a bit more kick. So I made grilled corn disks with southwestern butter
July 4th marks the beginning of corn season here in Indiana. It’s when the best corn starts to become available at our local farmer’s markets. Nothing beats fresh sweet corn (specially if it’s from My Dad’s Sweet Corn)… unless you have something even sweeter to put on it. These grilled corn disks with honey butter are easy to make and look and taste great.
If you want to add more kick the honey butter on these grilled corn disks with honey butter, add a pinch or two of cayenne pepper and throw a few jalapeno rings in with them.
I recommend that you use a grill basket when making this dish. It makes cooking easier. And cleanup is easier too!
Nothing beats fresh sweet corn… unless you have something even sweeter to put on it. These grilled corn disks with honey butter are easy to make and look and taste great.
Winters here can be rather long. We like to put up some sweet corn for those cold, gray months – it’s like summer in a bag. Just as sweet and juicy as the day it was picked.
The only corn we buy is from My Dad’s Sweet Corn, from nearby Tipton, Indiana. Fortunately for us we don’t have to drive to Tipton since MDSC is at all of our local farmer’s markets.
I wait until the corn is at its peak. This year it was the week after July 4th. Last year, I bought 5 dozen ears (they actually sell them as baker’s dozens). Because of the drought in 2012, the corn, although as sweet as always, was certainly smaller than it is most years. This year, the weather has been great and the corn was absolutely fantastic. So… I bought over 100 ears! Yes, 8 dozen. Two 100 pound potato sacks worth (fortunately they helped me get it to my car)! Well, we now have enough corn for winter, that’s for sure!
There are probably other ways of putting corn up for the winter. This is how I do it. I am always looking for ideas, though, so if you also put corn up and you do it differently, please respond in the comments so we can share ideas.
Eight dozen corn ears. Actually, it came to 108 ears total. Quite the load!
Beautiful corn harvest this year. Sweet and yummy!
Winters here can be rather long. We like to put up some sweet corn for those cold, gray months – it’s like summer in a bag. Just as sweet and juicy as the day it was picked.
Course Side
Cuisine American
Author Mike
Ingredients
100ears fresh sweet cornpicked that day
A large potI used a 30 quart stock pot with a basket
Shuck the corn. Yes, it might take a while. Just pull up a chair and get to it. And the silk? I’ve found it’s just easier to remove them by hand, even though there are tons of gadgets out there that supposedly do it better. Shucking corn is quality time for me. Enjoy it!
Put the ice into the cooler and add water to nearly fill it to the top. This will be the ice bath used to stop the corn from cooking after you remove it from the boiling water.
Fill your pot with water and place over high heat and bring to a boil. I use an outdoor propane burner from Bayou Classics. It boils water in a jiffy, and as an added bonus it sounds really cool.
Add the sugar to the water. I do this because I believe that the first batch of corn loses some sweetness to the water, so I add a bit of sugar. After the first batch, the water gets flavor from the corn so I no longer add any more sugar.
Add the corn in batches, but do not overcrowd. Let it boil for 5 minutes.
Remove corn to the ice bath and start your next batch boiling.
As soon as the corn is cold remove it to the bath towel and dry it just slightly. You don’t have to get it perfect,you just want to sop up and excess water. You can also just shake the excess water off.
Put the small bowl, upside down, in the center of the large bowl. Cover the small bowl with the small towel. This is where you will cut the kernels from the corn. The towel keeps the ears from sliding around (and you getting cut).
Take each ear and stand it straight up (shank side down) on the small bowl and towel. Holding it at the very tip, run your knife down the sides, close to the ear, cutting off all of the kernels. The kernels will fall into the big bowl, preventing you from making a big mess! Get as much as the kernel goodness as you can.
Continue working in batches until all of the corn has been boiled and the kernels removed.
Now, place the kernels into the vacuum bags. I use quart-sized bags and put about 4 cups in each bag. This is roughly the equivalent of 2 cans of corn.
Place the bags into the freezer unsealed. You want the corn to nearly freeze first. Otherwise the moisture will make it impossible to seal them.
After a few hours, remove the bags and seal them per your sealer’s instructions.
Note: If you have room in your freezer, it is worth saving some of the water you boiled the corn in for soups or chowders.
I was making our favorite tacos the other night when I decided I really wanted some sweet corn with them (along with some easy jazzed-up refried beans). I found a bag of the best sweet corn (from My Dad’s Sweet Corn in Tipton, Indiana) in the freezer and made this great Fiesta corn side dish. If you’re not lucky enough to have My Dad’s Sweet Corn, canned will do, but trust me… it’s not the same (but still good)!
Every summer I put up a huge batch of local fresh sweet corn for the winter. It takes a bit of work, but it is so worth it in the dead of winter specially for this Fiesta corn. Nothing beats being able to have (almost) fresh corn when there’s a few feet of snow on the ground!
We don’t ever need an excuse to eat good ole sweet corn from My Dad’s Sweet Corn in nearby Tipton, Indiana. When it is at its peak in the summer we go to our local Binford farmer’s market and load up. We blanch it and freeze it for the winter time, when eating it reminds us of summer and warmer weather.
This Mexican corn soup from Ingrid Hoffman is a great way to showcase a good sweet corn. True, I strayed from the original recipe, but the end result was great nonetheless!
Place 1/2 of the corn, both tomatoes,half of the chicken broth and oregano into a blender. Process until smooth.
Heat oil in a large skillet over medium-high heat.
Add sausage and cook until browned. Remove to a paper towel-lined plate.
Add the onion and cook until it is starting to soften.
Add the garlic and cook another minute.
Add the corn/tomato puree and the remaining corn. Bring to a boil, reduce to a simmer, and continue simmering for about 20 minutes, stirring occasionally.
Season with salt and pepper to taste.
Add the sausage back to the pan and stir.
Remove from heat and stir in the cream and half of the parsley.
Serve garnished with cheese crumbles and tortilla strips.
Whoa, these crispy corn fritters were good. I had some sweet corn in the freezer left from our favorite corn farm, My Dad’s Sweet Corn in Tipton, Indiana. Their corn is so sweet and delicious. It made these fritters into something special!
I served these crispy corn fritters with our favorite Southwestern sauce. The sauce has just the right amount of kick to compliment that great corn sweetness. A little sweet, a little heat. When you get the combination just right you have a great dish!
Fresh corn is best for making these fritters, but you can use canned or even frozen. Just make sure that the corn is thawed if frozen, well drained, and patted dry before using.
This recipe is based on a recipe from Food Blogga.
Fresh corn is best for making these fritters, but you can use canned or even frozen. Just make sure that the corn is thawed if frozen, well drained, and patted dry before using.
Heat the 2 teaspoons of oil in a large skillet over medium-high heat.
Add the corn and cook, stirring, about 2 minutes or until the corn turns golden brown.
Add the green onion and bell peppers and saute 3-5 minutes or until the vegetables just start to soften.
Remove from heat and stir in the parsley.
Combine the Bisquick, Creole seasoning and lime zest in a large bowl.
In a small bowl, whisk together the milk and egg. Pour into the Bisquick mixture and stir.
Pour the vegetables into the Bisquick mixture and combine.
Heat a deep fryer with oil to 375 F. Or you can use a Dutch oven with about 2″ of oil added.
Working in batches, drop heaping tablespoons of the batter into the oil. Fry about 1 minute, then flip and cook another 30 seconds-1 minute or until golden brown. Remove to a paper towel-lined plate.
Serve with Southwester sauce for dipping and/or drizzle the fritters with the sauce.
