Peel back the husks of each ear of corn, leaving them attached at the bottom. Remove the corn silk strings around the kernels. Return the husks back around the corn. Soak corn in a bowl of lukewarm ...
Mix corn, tomatoes, avocado, onion, jalapeno pepper, and cilantro together in a bowl.Whisk olive oil, and lime juice together in a small bowl; drizzle over the corn salad. Season salad with salt and ...
Combine tomatoes, rice, tomato sauce, chicken broth, corn, bacon, onion, red bell pepper, olives, salsa, and chili powder in a rice cooker. Seal the cooker and select rice setting according to manuf ...
Add oil to a medium saucepan. Stir in rice, and cook over medium heat until rice begins to have a golden color, about 5 minutes. Add 1/2 cup onion and 1/2 cup green pepper; cook and stir for 1 minut ...
Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.In a lar ...
Stir the cream cheese, sour cream, jalapeno pepper, salsa verde, red salsa, onion, lime juice, and chili powder seasoning together in a bowl until well blended. Cover and refrigerate for 1 hour befo ...
In a bowl, mix the corn, green onions and eggs. Add enough salad dressing to create a smooth creamy consistency. Sprinkle with paprika for color. ...
Heat the oil in a large skillet; fry the cloves, bay leaves, cinnamon sticks, cardamom pods, and cumin seeds in the hot oil until fragrant, 2 to 3 minutes. Stir the onion and ginger-garlic paste int ...
Grease a 9x13-inch pan. Place puffed wheat in a large heat-proof bowl; set aside.Bring corn syrup, white sugar, butter, cocoa powder, and brown sugar to a boil in a heavy saucepan. Remove cocoa mixt ...
Preheat an outdoor grill for high heat.Lay two ears of corn each on two separate pieces of aluminum foil large enough to wrap the ears completely. Place 1 teaspoon butter, 1 teaspoon garlic powder, ...