(NOTE: If using canned corn, skip this step.) Husk and wash corn and peel
In saucepan, combine corn and milk; heat through.
Gradually stir in egg.
Add 1 cup crumbs, onion, salt and pepper.
Mix well. Pour into greased 8 x 1 1/2-inch round baking dish.
Mix well the cream cheese, eggs and sugar. Add and mix in corn muffin mix, creamed corn, canned corn, milk, butter or margarine and salt.
Place in greased 9 x 13-inch pan. Bake at 350\u00b0 about 45 to 50 minutes until set.
Heat olive oil in a saucepan over medium-high heat. Saute celery and onion in olive oil until tender, 5 to 7 minutes.
Stir water, rice, corn, chicken bouillon, and salt with the celery mixture. Bring liquid to a boil, reduce heat to medium-low, place a lid on the saucepan, and cook until the rice is tender, about 15 minutes. Leave covered and let sit off heat until the liquid is completely absorbed, about 10 minutes more.
br>Add as much fresh corn (which has already been cooked
Melt 2 tablespoons butter in a large, heavy-bottomed pan.
Sprinkle in 3 tablespoons flour, stirring constantly.
Stir in 2 cups hot chicken stock and 1 cup hot milk, 1/4 teaspoon poultry seasoning, 1/8 teaspoon black or white pepper and a teaspoon of onion powder.
Simmer, bubbling slightly, for 10 minutes, until thickened.
Add 2 cups boneless cooked turkey and 2 cups drained canned corn (or frozen corn) and heat briefly, until warmed through.
Serve over rice, noodles or biscuit.
In 2-1/2 to 3 qt casserole dish, toss celery and green pepper in oil.
Microwave on high for 2 minutes.
Add all rest of ingredients.
Mix thoroughly, cover and cook on medium high until done for 9-10 minutes (I think).
That's a guess, you'll have to check to make sure everything is done and hot.
This is also good cold.
I use it when we have block parties or large picnics.
Beat the egg; add milk, shortening and canned corn.
Add dry ingredients sifted; beat well.
Drop by spoonfuls into hot fat. Cook until golden brown.
Takes about 3 minutes to fry with frying temperature at 380\u00b0.
Makes about 16 fritters.
(Serve hot with maple syrup.)
n the milk and reserved corn liquid (or water).
Stir
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.
Mix corn with salt, pepper and sugar.
Place corn in a buttered baking dish.
Cover entire dish with finely diced bacon.
Bake at 350F for 35 minutes or until bacon is crisp.
0 minutes.
Add in corn, refried beans and black beans
loves (see RecipeZaar for various recipes) , chop and set aside.
until fragrant. Add cream and corn kernels. Bring to a boil
Melt Crisco; add flour and mix well.
Add milk gradually and bring to the boiling point, stirring constantly.
Add corn, sugar, salt and pepper and heat thoroughly.
Remove from fire; add well beaten eggs and pour into a greased baking dish.
Bake in oven at 350\u00b0 for 25 minutes, or until corn is firm.
Set oven to 350 degrees.
Butter a 1-1/2-quart - 2-quart casserole dish.
In a sauce pan or in the microwave, melt butter, then add in all remanining ingredients; mix well.
Transfer to prepared casserole dish.
Bake for 35-40 minutes.
If desired throw in about 1/2 cup grated cheddar cheese to mixture.
Preheat oven to 400\u00b0F. Melt butter in a saucepan on medium heat. Cook onion and celery 3 mins, stirring, until onion is soft. Add flour and cook 1 min, stirring, until bubbling. Add milk and cook, stirring, 3-4 mins, until mixture boils and thickens. Remove from heat and add salmon, corn, peas and half of cheese.
Pour mixture into an ovenproof dish. Combine breadcrumbs and remaining cheese and sprinkle on tuna mixture. Bake 15 mins, until golden. Serve immediately.
Cook bacon in small skillet until crisp. Drain on paper towels. Crumble into a large bowl. Add corn, zucchini, flour, egg, feta, onion and parsley; mix well. Season to taste.
Heat oil in a large nonstick skillet on medium heat. Cook heaping tablespoons of mixture in 3 batches, for 2-3 mins each side, until golden and cooked through. Drain on paper towels and keep warm.
Serve with tomatoes, sour cream and sweet chili sauce.
Place sweet potato, corn, egg, parsley and chives in a bowl. Mix to combine. Season with black pepper to taste. Form into 12 flat patties. Dust lightly with flour. Place on a plate lined with parchment paper and chill in refrigerator 10 mins.
Heat oil in a large, non-stick frying pan on medium. Cook patties 3 mins each side, until golden. Serves with tomato or sweet chili sauce.
edium heat. Cook the onion, corn and garlic, stirring, until the