n the milk and reserved corn liquid (or water).
Stir
Brown the venison in the EVOO and toss in the garlic, onion & jalapeno until the onion is clear. If using a slow cooker transfer now and add remaining ingredients except corn. Set on low and simmer 2 hours or longer if desired. About 30 minutes before serving, add bag of frozen corn and allow chili to return to hot. The corn will be perfectly cooked and still sweet, a great compliment to the heat of this chili.
br>If using fresh corn, cut the corn from cobs, with a
If you are using fresh corn cook it for 5 minutes
low cooker.
Add the frozen corn, stir, cover, and turn up
Use a glass bowl and add fresh or frozen corn.
Add enough water to cover corn.
Mix 1/2 cup of flour with water (hot works best); stir until dissolved and no lumps.
Mix with corn and add butter, salt and pepper.
Cover with plastic wrap and put in microwave on High for 15 minutes.
Take out and stir down very well.
Cook 10 to 15 minutes longer.
Remove plastic wrap carefully to avoid burns.
This can be doubled for larger quantities.
Melt butter in skillet, add flour.
Blend well, add milk and sugar.
Stir constantly until mixture is bubbly.
Remove from heat.
Place back on heat and boil 1 minute.
Stir in corn and egg, mix well.
Pour into a well greased casserole dish.
Mix crackers with butter and sprinkle over top.
Bake uncovered in 350 oven for 30-35 minutes.
For a 9X13 pan I triple the recipe.
I use two bags of the frozen corn and triple everything but the salt and topping.
Remove the frozen corn from the freezer to begin
Saute the onion in butter in a soup pot until brown and soft.
Add the paprika, garlic and ginger and cook briefly.
Add the tomato and tofu, cut into small cubes; and the water.
Add the canned and frozen corn.
Bring soup to a boil, and simmer for a few minutes, stirring to prevent sticking.
Sprinkle chopped green onion on each serving.
This might be served with a side dish of rice.
Brown ground meat in skillet with onions and garlic.
Drain fat from meat.
Add salt, pepper, paprika, tomatoes, tomato sauce and frozen corn.
While the meat is cooking, boil the macaroni until almost done.
Drain water from macaroni and stir into meat mixture Lightly grease a casserole dish.
Pour enough mixture to cover bottom of dish and then sprinkle with cheese; add another layer of meat and top with cheese.
Bake at 350 degrees until cheese melts and casserole is bubbling (approximately 40 minutes).
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans black beans, drained; 1 10-ounce package frozen corn; 1 14.5-ounce can diced tomatoes; 1 jalapeno pepper, stemmed, seeded and minced; 2 Tbs. ground cumin; 2 tsps. chili powder.
Before removing from heat, stir in: 1/2 cup chopped fresh cilantro.
Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.
Shuck and remove silk from corn.
Place corn in boiling water and let water return to a boil and boil 1 minute.
Remove corn from water and place in cold water (I use my sink).
Cut corn from ear to make 8 cups.
To 8 cups cut corn add the water, sugar, melted margarine, and salt.
Portion into freezer containers or bags and enjoy the rest of the year.
15-20 minutes. Stir in frozen corn, cream and milk and bring
Melt butter in heavy medium saucepan over medium heat. Add garlic and cumin; saute 1 minute. Mix in rice. Add broth and frozen corn and bring to boil, stirring frequently. Reduce heat to medium-low and cook until rice is tender and mixture is slightly thick and creamy, stirring frequently, about 20 minutes.
Add cream and cheese and stir until mixture is heated through. Season to taste with salt and pepper. Sprinkle with chopped cilantro.
Add frozen corn to remaining ingredients.
Bake in greased casserole at 350\u00b0 for 1 hour.
Spread corn over bottom of 3 1/2-4 quart slow cooker. Top with cream cheese cubes.
Mix remaining ingredients; pour over corn and cream cheese.
Cover and cook on high heat setting for 2-3 hours until creamy. Stir well before serving.
Remember in a crockpot DO NOT lift that lid. It will cool down each time.
Little more for doubling and 1 1/2 to 2 hours more for tripling. You can start this cooking hours in advance and plug in at end of counter and not have to bother with it at all as you prepare other dishes.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
In a large bowl, cream together the butter and sugar. Beat in the honey, eggs and salt. Mix in flour, cornmeal and baking powder. Stir in milk until batter is smooth. Fold in corn. Spoon into prepared muffin cups.
Bake in preheated oven for 20 to 25 minutes, or until tops of muffins are lightly browned.
Add the scallions, onion, garlic, corn and cook until well combined
Melt butter in a large skillet over medium heat. Add scallions and saute until soft, about 3 minutes. Add corn and saute 1 minute to heat through (or slightly longer if using frozen corn). Add flour and stir to coat corn and scallions. Add milk and bring to a simmer.
Reduce heat to low and cook, uncovered, until mixture thickens, about 8 to 10 minutes. Season to taste with salt and pepper. Yields about 1/2 cup per serving.
Let frozen corn stand at room temperature to