Mix chopped onion, chopped chili, ginger-garlic paste, boiled corn in one bowl.
Grind above mixture to fine paste & collect this batter in bowl.
Add Coriander, Rice flour and salt as per taste and mix well , Add some water to get good consistency for Preparing dosa.
Heat non stick pan and prepare dosa.
Remove corn kernels from ears and reserve
In a small bowl combine the butter, parsley, chili powder, garlic salt, and cumin; set aside.
To pot of boiling water add 1 tablespoons granulated sugar, and 1 tablespoons lemon juice. Add corn. Boil for 3 to 5 minutes, uncovered. Remove from heat, cover and let stand for 15 minutes. Remove from hot water, spread ears of corn with seasoned butter.
Prepare white sauce by heating 1 tablespoon butter in a pan.
Add flour. Fry lightly.
Add milk.
Stir till it becomes like sauce.
Add chopped onion, tomato, potatoes, green chillies, boiled corn, half cheese, salt and pepper.
Lightly toast the bread slices. Apply butter on one side only.
Spread the white sauce and vegetable mixture on the buttered side.
Put the remaining grated cheese on top.
Sprinkle tomato and chilli sauce and bake at 350 degree F for ten minutes or till cheese melts.
Serve hot.
Fill a deep pan with water and bring to a boil. Add corn and salt and cook until corn is tender, 5 to 7 minutes. Drain.
Melt butter in a skillet over medium heat. Add boiled corn, lemon juice, garam masala, chaat masala, chili powder, and salt and cook until corn turns light brown in color, about 5 minutes
Leave corn in the husks.
Wrap each ear in a piece of plastic wrap; as many as you need.
Microwave on high for 4 minutes per ear.
CAREFULLY unwrap corn and peel the husk off; the silk should just come right out.
Enjoy with butter and salt if you wish.
Cut corn off of cob.
Dice all peppers into small cubes.
Add white pepper and fry in butter until peppers are tender.
1. Fill a large stock pot half full with water (use a large enough pot to hold all the corn). Add in the milk, sugar and butter.
2. Bring to a boil, then add in the corn cobs. Reduce heat to a simmer and allow corn to cook for 7 to 8 minutes or until just tender, depending on size of corn try not to over cook the corn as it will become tough.
3. Using long tongs remove and place on a plate or in a bowl, then cover with foil until ready to serve. Serve with butter and salt to taste (optional as I think this has the perfect flavor).
Fill a large stock pot half full with water (use a large enough pot to hold all the corn).
Add in the cream, milk, sugar and butter.
Bring to a boil, then add in the corn cobs.
Reduce heat to a simmer and allow corn to cook for 7-8 minutes or until just tender, depending on size of corn try not to over cook the corn as it will become tough.
Using long tongs remove and place on a plate or in a bowl, then cover with foil until ready to serve.
Serve with butter and salt to taste.
Delicious!
Cut salt meat into chunks.
Boil until tender, about 1 hour. Drop corn in with salt meat and boil until corn is tender.
Serve chunks of meat with corn.
Rub meat on corn and eat both.
Meat is not necessary to use.
Butter or salt; good with sliced tomatoes.
Add milk to corn.
Sift dry ingredients together.
Add to corn mixture.
Add eggs and butter.
Mix well.
Drop by spoonfuls into fat heated to 375\u00b0.
When brown, drain on paper towels.
Serve immediately.
Yields 1 1/2 dozen.
an equivalent amount of frozen corn can be used in step
Note:
One-half cup popcorn equals 1 1/2 quarts popped corn.
Place corn in a large saucepan and cover with water. Add butter, milk and sugar.
Bring to a boil.
Cover and boil 12 to 15 minutes. Turn down to simmer until ready to serve.
Remove. Drain.
Salt to taste and serve with additional butter.
Place corn into large dutch oven.
Cover with unsalted cold water.
Add 1 tablespoon of lemon juice and sugar to each gallon of water used.
Heat to boiling uncovered, boil 2 minutes.
Turn off heat. Let stand in water 10 minutes.
Drain well.
Add salt and butter.
fter 10 minutes, put the corn into the pot, let the
Inspect corn on the cob and remove
In a large pot, enough to hold the corn, fill it with water to cover the corn (the corn should float).
On a medium heat allow the pot of water to boil. Once the water is boiled, add in the corn into the pot and cover. Cook for 10-15 minutes depending on how soft you want your corn.
Drain water and remove corn on the cob. Be careful as cob will be extremely hot.
Top the corn with preferred seasons, herbs and spices. I prefer salt, pepper and butter.
Enjoy.
In a large saucepan combine corn, water, green or red bell
Cook chicken in slow cooker or crock-pot until tender. Remove meat from bone and shred. Cut corn off from a half dozen large ears of fresh corn. Make Noodles. Cook corn and Noodles in chicken broth. If you need more broth, add a can of chicken broth. Add chicken, parsley and hard-boiled eggs.