Cook butter and onion together in pan.
Add flour, salt, paprika and milk.
Cook as for cream sauce.
Add fresh or drained can corn. Add beaten egg and cook about 5 minutes.
Put mixture in casserole dish.
1) In a pot combine oil, vinegar, and sugar.
2) Bring to boil to melt sugar, then cool.
3) Drain and rinse the cans of beans and corn in a large mixing bowl.
4) Mix the diced vegetables together with the beans and corn.
5) Pour cooled liquid over and refrigerate at least 2 hours.
6) Drain to serve. Serve with tortilla scoops.
Saute the pepper and onion in the margarine.
In large bowl, combine the can of corn with the liquid, the creamed corn, the eggs and the muffin mix.
Add the pepper and onion mixture and mix well.
Pour into a well-greased 2-quart casserole.
Top with the grated cheese.
Bake at 350\u00b0 for 55 to 65 minutes.
otatoes are tender. Add corn (If using fresh corn, cut from the
hredded potatoes, both cans of corn and the chicken broth. Reduce
Mix corn (3/4 drained), cream-style corn, sour cream, corn bread mix, egg and milk together.
After mixing together put in a 9 x 13-inch pan and bake at 350\u00b0 for 50 minutes.
Reserve a few spoonfuls of corn and add remainder to the
In a large saucepan, bring stock, water, wine, ginger, garlic, soy sauce and chicken to a boil over medium heat. Reduce heat and simmer 7 mins, or until chicken is just cooked through. Remove chicken from stock. When cool enough to handle, shred coarsely.
Return stock to a boil. In a small bowl, whisk egg lightly. Slowly pour egg into stock, whisking constantly so it forms fine threads. Add creamed corn, corn kernels and chicken and return to a boil. Sprinkle with spring onion to serve.
br>Meanwhile, to make the corn salsa, combine all ingredients.
n the black beans and corn. Let cool for at least
Combine stock and ginger in a large saucepan. Bring to a boil over high heat. Add corn and crabmeat. Reduce heat and simmer for 5 mins.
Slowly add egg in a thin stream, swirling to make \"egg flowers.\" Add spring onions and sesame oil. Season. Serve topped with extra spring onion.
Heat butter in a large saucepan on medium. Saute bacon 2-3 mins until golden. Add potato and stock. Bring to a boil on high. Reduce heat to low. Simmer, covered, 8-10 mins until potato is tender. Stir in milk, corn and celery. Simmer, uncovered, 10-15 mins. Stir in spring onion and season to taste. Serve in warmed bowls, topped with chili pepper and parsley. Accompany with toast.
ixture until smooth. Stir in corn and onions.
Lightly coat
chives, chili and the remaining corn. Season to taste and mix
Heat oil in a skillet on high. Saute chorizo, 1 min.
Stir in tomatoes, corn, garlic, chili, and cayenne pepper. Cook, stirring, 1-2 mins or until hot. Season to taste.
Stir in parsley and spoon onto toasted ciabatta.
Heat oil in a large frying pan over high heat. Saute chorizo for 1 min. Add tomatoes, corn, garlic, chili and cayenne. Cook, stirring, for 1-2 mins, until heated through. Season. Add parsley then distribute over toast. Serve.
/4 kidney beans and corn. Cook for 2-3 mins
Heat oil in a deep 10 inch nonstick frying pan over medium heat. Saute onion for 4-5 mins, until golden brown.
Add corn, beans and ham, spreading evenly over base of pan. Reduce heat to medium-low.
Whisk eggs together well and season to taste. Pour into pan. Cook, covered, for 20 mins, or until eggs are just set. Serve in wedges topped with fresh arugula.
Saute green onions, garlic, and red pepper in butter in a large saucepan over medium heat, stirring constantly, until tender.
Combine the soup and milk, stirring well. Add the soup mixture, corn and remaining ingredients to the saucepan. Reduce heat to medium-low; cook, stirring constantly, just until the cheese melts. Serve immediately.
esired taste. Chicken bouillon cube can be omitted if chicken flavor