Creamed corn tips

Regular canned corn is canned precooked corn, while creamed corn is made by combining pieces of whole sweetcorn with a soup of milky residue from the pulped corn kernels scraped from the cob

Ingredients
1 tsp. butter
4 cups fresh corn kernels (from about 8 ears)
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. KRAFT Grated Parmesan Cheese
1 Tbsp. chopped fresh basil

Ingredients
4 large ears of corn, husked
2 tablespoons unsalted butter
2 tablespoons minced shallot or red onion (optional)
Salt to taste
2 to 3 teaspoons minced fresh herbs such as sage.

Ingredients
3 (15.25-ounces) cans whole kernel corn, drained
1 cup milk
1 tablespoon sugar
1/4 teaspoon pepper
8 ounces cream cheese, cubed.

Ingredients
1/3 cup salted butter
1/3 cup Bob's Red Mill Gluten Free Flour
2 1/2 cups 2% or whole milk
1/4 cup sugar
1 teaspoon salt..

Ingredients
2 tablespoons butter, softened
2 teaspoons Gold Medal™ all-purpose flour
3 cups fresh whole kernel corn (cut from cob)
1 teaspoon ground cumin
1/2 cup whipping cream.

Ingredients
6 ears fresh corn
2 tablespoons butter
Sliver of garlic
Sea salt
3/4 cup milk.

Ingredients
5 large ears fresh sweet corn (or 4 cups frozen sweet corn kernels)
4 slices bacon, cut into 1/2-inch pieces
1 shallot, finely chopped
2/3 cup water
1/2 cup heavy cream.

Ingredients
3 cups frozen corn kernels (or 3 ears fresh corn)
3 tablespoons butter
1 1/2 cups heavy cream or half & half
salt and pepper
cayenne ((optional)).

Ingredients
2 tablespoons unsalted butter
5 cups frozen corn, thawed
1/2 cup heavy cream
3/4 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper