Dressing:
Whisk all dressing ingredients together in a large bowl.
Add onion and cabbages to dressing tossing to coat. Chill one hour to overnight.
Candied Walnuts:
In a heavy bottom pan heat to medium high heat.
Place nuts and butter, when butter is melted and nuts are coated with the butter sprinkle sugar and nutmeg over nuts stirring till carmelized. Toss in salad.
Pour the corn and liquid into a medium saucepan, and stir in sugar. Bring to a boil, then cook over medium heat so that the mixture is only simmering, not boiling. Simmer, stirring often, until the liquid has dried up, and corn is coated, about 20 to 30 minutes. Be patient and don't let it get too hot, or the corn will have a harder texture. Serve this right away and enjoy!
Mix the brown sugar, honey, and cayanne in a small bowl together.
Slowly melt the butter in a skillet and add the salt and pepper.
Add the corn and cook until immersed in the seasoned butter and tender; this won't take long if using canned corn.
Add the brown sugar paste and stir through thoroughly, cooking on medium-high heat until immersed.
Turn the heat off and serve immediately.
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.
Candied orange zest:
Remove the
Inspect corn on the cob and remove
heet with nonstick spray. Combine corn syrup and next 4 ingredients
hrough.
Meanwhile, for the candied sweet potato pie, boil, steam
In a large saucepan combine corn, water, green or red bell
Preheat the oven to 350\u00b0F. Lightly grease 2 baking sheets.
Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg and vanilla. Fold in flour, 1 cup of the corn flakes, chocolate chips, raisins and cherries.
Roll tablespoonfuls of mixture into balls. Lightly crush remaining corn flakes. Roll balls in corn flakes. Place 1 1/2 inches apart on prepared pans.
Bake for 12-15 mins, until golden. Cool on pans for 5 mins; Remove from pans; cool completely on a wire rack.
inutes).
Stir in the candied cherries and walnuts and quickly
Pop the corn as directed.
Remove any unpopped kernels.
Mix together Karo syrup, sugar and salt in heavy saucepan.
Cook over moderate heat for 2 minutes or until sugar is dissolved, stirring constantly.
(Do not double recipe.) Pour over the popped corn in deep kettle and stir over medium heat for 3 to 5 minutes or until corn is evenly and completely coated.
Remove from heat and spread on greased surface or form into balls.
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
pples.
Place the sugar, corn syrup, cream of tartar and