Cut corn off of cob.
Dice all peppers into small cubes.
Add white pepper and fry in butter until peppers are tender.
Note:
One-half cup popcorn equals 1 1/2 quarts popped corn.
Inspect corn on the cob and remove
In a large saucepan combine corn, water, green or red bell
Combine corn, cream and salt in a large stockpot or Dutch oven. Stir together the sugar and cornstarch to prevent lumps, then stir them into the corn. Bring to a boil, then reduce heat to low, and simmer until thick, about 20 minutes. The longer it cooks, the thicker it will be.
Place all ingredients in a crock pot.
Mix well and cook on low heat for 4 hours.
n the milk and reserved corn liquid (or water).
Stir
Cut corn kernels off cob directly into a bowl, and toss with vinegar. Heat oil in a saute pan over medium-high heat until hot, and add corn mixture. Season with sea salt and pepper. Cook, stirring about 2 minutes or until corn is slightly steamed. Remove from heat, and stir in half the basil.
Arrange heirloom tomato slices on a platter. Add cherry/grape tomatoes, and top with corn mixture. Drizzle with Rice Wine Vinaigrette with herbs, and top with remaining basil.
Season with additional sea salt and pepper before serving.
char corn on grill pan.
Fold
Beat together corn and eggs with a little
ust blended. Stir in the corn. Let sit for 10 to
ater.
Add the chopped corn kernels to the masa mixture
o the bowl. Add cooked corn and red onion to the
sugar, 1/2 cup of corn syrup, and cocoa powder until
br>Prepare okra, field peas, corn, chive dressing, balsamic vinaigrette, basil
Add 2 cups of the corn to a food processor and
rinder, grind garlic cloves with corn meal in small batches until
Beat eggs in medium bowl.
Add remaining ingredients and stir until combined.
Pour into sprayed or buttered casserole.
Bake at 350 degrees for 45 minutes or until golden brown.
Note: If doubling this recipe use 5 large eggs.
Brown ground beef; add onions; cook and drain.
Add to tomato soup, cheddar cheese, corn, mushrooms, olives if using, and cooked egg noodles.
Pour into a Pam sprayed casserole.
Top with 1 cup cheddar cheese.
Bake at 400 degrees Fahrenheit for 20 minutes.
Combine corn, sugar, salt, pepper and egg in baking dish. Add enough milk to cover mixture. Stir in completely. Dot top with butter. Bake in a 375\u00b0 oven for 30 to 40 minutes. Recipe can easily be doubled.