(NOTE: If using canned corn, skip this step.) Husk and wash corn and peel
Mix well the cream cheese, eggs and sugar. Add and mix in corn muffin mix, creamed corn, canned corn, milk, butter or margarine and salt.
Place in greased 9 x 13-inch pan. Bake at 350\u00b0 about 45 to 50 minutes until set.
br>Add as much fresh corn (which has already been cooked
Melt 2 tablespoons butter in a large, heavy-bottomed pan.
Sprinkle in 3 tablespoons flour, stirring constantly.
Stir in 2 cups hot chicken stock and 1 cup hot milk, 1/4 teaspoon poultry seasoning, 1/8 teaspoon black or white pepper and a teaspoon of onion powder.
Simmer, bubbling slightly, for 10 minutes, until thickened.
Add 2 cups boneless cooked turkey and 2 cups drained canned corn (or frozen corn) and heat briefly, until warmed through.
Serve over rice, noodles or biscuit.
Beat the egg; add milk, shortening and canned corn.
Add dry ingredients sifted; beat well.
Drop by spoonfuls into hot fat. Cook until golden brown.
Takes about 3 minutes to fry with frying temperature at 380\u00b0.
Makes about 16 fritters.
(Serve hot with maple syrup.)
n the milk and reserved corn liquid (or water).
Stir
Beat together corn and eggs with a little
lding the stem of the corn, using a sharp straight
f dish.
Spoon beans, corn, and chicken into reserved onion
side.
If using fresh corn, cut the kernels from the
ish.
Assembling your best Fish Taco - Recipe works best as a communal
0 minutes.
Add in corn, refried beans and black beans
Flake tuna in a medium bowl, the stir in corn and mayonnaise.
Spread half of each flatbread or wrap with the avocado and season to taste. Spread tuna mixture over avocado, then top with spinach. Roll up tightly to enclose. Refrigerate until ready to serve.
low cooker.
Next add corn niblets.
Place 1/2
onion, garlic, salt, oregano, pepper, canned corn, and of coarse chopped cilantro
ven.
Add the shallot, corn and red pepper to pan
Combine corn (fresh corn cut from cob is best, but canned corn will do fine) in bowl with beaten eggs. Sift in dry ingredients and beat slightly until smooth. Drop by spoonfuls onto hot, well-greased skillet, turning each fritter to brown well on each side.
Melt butter and add the flour.
Add milk gradually and bring to boiling point.
Stirring constantly, add corn, sugar, salt and pepper.
Remove from heat and add beaten eggs.
Pour into a greased baking dish and sprinkle with buttered crumbs.
Bake at 350\u00b0 for 35 minutes or until corn is firm.
Serves 4.
In a large skillet, melt oleo.
Add onion, green pepper, corn (if using fresh, cut off the cob) and zucchini.
Cook 8 to 10 minutes.
If using canned corn, add now with basil and pepper. Heat thoroughly.
Add cheese; heat again.
Serve garnished with sliced tomato.
efrigerate. If you doing this recipe on stove top, simmer for