Three Ways to Use: Creamed Corn

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Photo by: Kang Kim

Kang Kim

Each month, Food Network Magazine puts chefs from Food Network Kitchens to the test: Create three recipes that put a new spin on a pantry staple like apple juice or mixed nuts.

Creamed corn is a staple around the holidays, but how do you jazz up the canned version without doing the same ol' boring thing?

That’s where Loan Malonzo, Santos Loo and Leah Brickley come in. These three chefs transformed this old-fashioned classic into corn puffs, tamales and ice cream.

Recipe: Cheesy Corn Puffs (pictured above)

Loan says: “These are like gougeres, French cheese puffs. The first time I had gougeres, I fell in love.”

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KK_11_0712_FN_sh1_030.tif

Photo by: Kang Kim

Kang Kim

Santos says: “These would be delicious for breakfast with a cup of Mexican hot chocolate.”

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KK_11_0712_FN_sh1_173.tif

Photo by: Kang Kim

Kang Kim

Leah says: “A can of creamed corn makes this ice cream really rich and smooth, just like French vanilla.”

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