Tag Archives: corn

Slow Cooker Summer Creamed Corn

Wednesday, July 25, 2018 at 7:00 am by

Every year on a business trip to Des Moines, Iowa I go to 801 Chophouse.  Religiously, I have been going to 801 for at least 10 years (sometimes twice in one year, if I’m lucky). While it’s a fabulous steak joint, the absolute best part of the restaurant is their creamed corn.  The restaurant is in Iowa after all – home of the best corn in the world, and I could eat their creamed corn for every meal. It’s that good.

We replicated that dish in the Hamilton Beach Test Kitchen utilizing a slow cooker so you don’t have to stand over a simmering hot stovetop. Keeping myself and the house cool is a top priority in the summer. We used the Hamilton Beach® Temp Tracker™ 6 Quart Slow Cooker which holds food at a set temperature for a selected amount of time. These functionalities help you avoid overcooking your fresh corn.

 

 

 

 

 

Microwaving the corn first helps cut down on the  cooking time, so it comes together in just a few hours.  Set the Temp Tracker™ slow cooker to LOW and the probe to 175°F. Then set the temperature hold time for 3 hours. The dish won’t overcook and the kernels will stay perfectly crisp – no mushy corn here.

This fresh creamed corn is complete with butter, cream, and sweet corn, making it, well heavenly.  It’s sweet and rich and the butter and cream just make the corn taste better. Using fresh sweet corn that’s abundant this time a year is the only way to go.  And if you ever find yourself in Des Moines, go to 801 Chophouse and order the creamed corn, it is positively to die for.

 

Slow Cooker Summer Creamed Corn
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Slow Cooker Summer Creamed Corn
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Instructions
  1. Microwave 3 or 4 ears of corn for 3 to 4 minutes. Set aside to cool before removing husks and silk. Repeat with remaining corn.
  2. In a slow cooker crock, stir together heavy cream, butter, sugar, salt, black pepper and nutmeg.
  3. Husk ears of corn and remove silk.
  4. Carefully cut kernels from each ear of corn on a cutting board. Add corn kernels to heavy cream mixture. Stir until blended.
  5. Insert probe in slow cooker. Set slow cooker to LOW and the probe to 175°F. Set temperature hold time for 3 hours.
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CATEGORIES: side dishes, Slow cooker

Mexican Zucchini Boats

Tuesday, May 22, 2018 at 3:29 pm by

There’s no wrong way to eat zucchini. Whether you’re using your Hamilton Beach® electric spiralizer to make long zoodles, baking it into zucchini bread, or  sautéing slices for a simple summer side dish, there are plenty of recipes that incorporate this seasonal veggie.

Mexican Zucchini Boats

One of my favourite ways to enjoy this summer squash  is making zucchini boats. Zucchini boats are extremely easy to prepare and even easier to customize. Experiment with Italian, Thai, and Mexican flavor profiles to see which the family likes the most.

Mexican Zucchini Boats

Make these Mexican zucchini boats for a low-carb Taco Tuesday dinner or when you want to make sure the kids are eating their veggies.

Mexican Zucchini Boats

First, cut the zucchini in half, lengthwise. Then scoop out the center of the zucchini using a lemon baller, small ice cream scoop, or a tablespoon. Salt the zucchini halves (this is the only opportunity you’ll have to season the vegetable before it bakes) and set aside.

In a medium bowl, make your filling. Combine chopped chicken, cheese, black beans, corn, salsa, bell pepper, cilantro, jalapeno, cumin, chili powder, and salt. For a shortcut, pick up a rotisserie chicken at the grocery story or use grilled chicken leftovers from the weekend’s cookout. Want a vegetarian version? Skip the chicken altogether and add extra beans.

Mexican Zucchini Boats

Spoon ⅓ cup (you might need more depending on if your squash boat is more of a yacht than a canoe) of the mixture into the zucchini halves. The Test Kitchen wrote this recipe so that you’ll have plenty of extra filling to use throughout the week in taco cups, rice bowls, or quesadillas. Bake for 20 minutes at 400 degrees in your Hamilton Beach® Easy Reach Toaster Oven. Add a little (or a lot) of extra cheese on top and bake another 5 minutes.

Mexican Zucchini Boats

Sprinkle with some fresh cilantro and dinner is served. Serve with chips and homemade salsa for a Mexican-themed dinner any night of the week.

Mexican Zucchini Boats
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Mexican Zucchini Boats
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Recipe Notes

Test Kitchen Tip: Use the remaining chicken mixture for tacos, burrito bowls or salads.

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CATEGORIES: Everyday Recipes, Healthy Eating, main courses

How to Make Corn Casserole in your Slow Cooker

Thursday, November 23, 2017 at 11:04 am by

At my house, holiday meal side dishes get just as much attention as the turkey. Green bean casserole, mashed potatoes, stuffing, cranberry sauce – it’s hard to choose a favourite. So of course I help myself to a little of everything and fill my plate to the rim each holiday.

Slow Cooker Corn Casserole

If you need another tasty side to add to the holiday buffet, throw this slow cooker corn casserole into the mix.

This easy, cheesy recipe cooks from start to finish in the slow cooker, freeing stovetop up for finishing the gravy and your oven for baking the dinner rolls.

Slow Cooker Corn Casserole

Stir together creamed corn, frozen corn, corn muffin mix, Greek yogurt, shredded cheddar cheese, butter, eggs, minced onion, salt and pepper. Pour the mixture into the slow cooker crock and cook.

With the slow cooker covered, cook on HIGH for 2 ½ to 3 hours or on LOW for 5 to 6 hours.

Slow Cooker Corn Casserole

What’s great about slow cookers (especially on holidays) is that they function as both cooking and serving vessels. Switch your slow cooker to WARM and place the slow cooker on your buffet so your guests can serve themselves. I don’t know about you, but having one less dish to wash during the post-Thanksgiving cleanup marathon is welcome.

Prefer to leave the slow cooker in the kitchen? Transfer the corn casserole from the crock to a festive dish. Just sprinkle with chives and bacon (oh yes!) before taking it to the table.

Slow Cooker Corn Casserole

Slow cooker corn casserole is a little salty, a little sweet, and a creamy addition to your already-too-full holiday plate.

How to Make Corn Casserole in your Slow Cooker
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How to Make Corn Casserole in your Slow Cooker
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Instructions
  1. Spray slow cooker crock with nonstick cooking spray.
  2. In a large bowl, stir together canned corn, corn, corn muffin mix, yogurt, shredded cheese, butter, eggs, onion, salt and pepper. Pour into slow cooker crock.
  3. Cover slow cooker and cook on HIGH for 2 ½ to 3 hours or LOW for 5 to 6 hours.
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CATEGORIES: christmas, easter, From the Test Kitchen, side dishes