"your job is to bring the corn" - thanksgiving potluck. How to make the best corn?
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Anonymous
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I know how to make corn. But I'm tasked with bringing a big dish of corn as a contribution to a potluck. How can I make my corn reallyyyyy good, so that people remark "wow this corn is the best corn I've ever had."
I have a crap ton of organic frozen yellow corn. From there, I'm wide open. Please make my corn outstanding. |
Anonymous
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Good quality Butter.
Good quality Salt. Next question. |
Anonymous
| Someone brought this honey butter skillet corn to a potluck once. It was devoured. I'm sure there is a recipe online but from what I remember it was corn, honey, butter, and a little bit of cream cheese. High quality ingredients a must. |
Anonymous
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Corn pudding! It's not healthy, but it's insanely good.
My sister's recipe: mix together: 1 box of corn muffin mix (8-10 oz. - I ended up with a box of mix that was 15oz, so I just used half the first time and half the second) 1 can of corn, drained (you could definitely use fresh. I was afraid that frozen would be too watery.) 1 can of creamed corn 1 stick of butter melted 2 eggs add and combine: 1/2 cup of sour cream 1 cup of shredded cheese bake in pan (I used 9x13 the first time and it was about an inch thick. I used a round 9inch this time and it was more like 2 inches thick) 350 40-45 for the 9x13, 45-50 for the 9 inch round basically until it is set in the middle. My notes: I made this for Thanksgiving 2020. I used 1 8.5 oz box of Jiffy CB mix, half a bag of frozen corn, somewhat more sour cream than called for, and no cheese, otherwise as written. Baking took 1 hour in my round brown-tinted pyrex dish, in which it was 2 ½-3 in deep, so took longer to firm up in the middle. Cooked perfectly without getting overdone at the edges. Absolutely fantastic! |
Anonymous
| I always do one corn pudding, and one frozen corn poached in butter. Never any complaints. |
Anonymous
| I know it's not very "thanksgiving-y" but I love this salad: https://smittenkitchen.com/2019/07/corn-salad-with-chile-and-lime/ |
Anonymous
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The corn pudding above can definitely be made with frozen corn - just rinse/soak it in warm water until room temp. I think frozen corn is better/more tender.
Another idea is succotash - but with either zucchini or green beans and tons of butter and basil. |
Anonymous
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+1 for corn pudding. I forget where I found my recipe years ago, but people always request it!
1 can (~15 oz.) whole kernel corn, drained 1 can (~15 oz.) creamed corn 1 stick butter, melted 2 eggs, beaten 1 cup milk 4 T. sugar 4 T. flour 1/2 t. salt 1/4 t. black pepper Some years I use frozen corn in place of the whole kernel canned corn- just thaw and gently squeeze out excess moisture with a paper towel. Bake in a greased 8x8 or 9x9 at 350 for about an hour— more time if it’s an 8x8. I would also cover with foil the first 45 minutes. |
Anonymous
| I would do half just plain with a bit of butter, salt, and pepper, and half elote style with mayo, lime, parm, and tajin. |
Anonymous
| I saw a recipe for the crock pot that was just two cans of canned corn, a block of cream cheese, 1/2 cup of heavy cream, and 1/2 stick of butter, salt and pepper and whatever other seasonings you like. Could easily be doubled or tripled. |
Anonymous
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Creamed corn! My southern grandmother used to make it and I loved it.
TBH I have never tried it myself but here is a random recipe. https://www.saltandlavender.com/easy-creamed-corn/ Or you could go wild and do something with hominy. |
Anonymous
| I love a corn pudding as well. The one my SIL makes is sweet and delicious |
Anonymous
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use summer crisp corn or niblets to up your corn casserole game!
regular canned corn sucks! |
Anonymous
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Read the room, OP.
They said that because they don't trust your cooking. |