Wet corn in water.
Salt and pepper each ear.
Dip in flour. Dip quickly in water and then in flour again.
Add 1 at a time to hot oil.
Cook until brown.
This corn needs no butter or margarine.
Serve in corn dishes with corn holders to make handling easier.
Preheat oven to 350\u00b0F. Lightly grease 4 - 4 inch pie dishes.
Line prepared dishes with pie dough. Trim edges. Chill for 10 mins. Line with parchment paper and fill with pie weights. Blind bake for 10 mins then remove weights and paper and bake for another 5 mins. Let cool.
In a medium bowl, whisk together eggs, milk, salmon, corn, dill, lemon zest and lemon juice. Season. Distribute between pie shells. Bake for 30-35 mins, until set. Serve warm or cold with mixed greens.
Preheat oven to 350\u00b0F. Lightly grease 4 - 5 inch pie dishes. Arrange on a baking tray.
Whisk together corn, chicken, cheese, eggs, zucchini, milk, onions and flour. Season. Distribute between prepared dishes. Bake for 20-25 mins, until set. Serve with mixed greens.
rease four 4-inch pie dishes. Lightly roll out pastry on
rease four 4-inch pie dishes.
Lightly roll out pie
amekins or straight-sided ovenproof dishes with melted butter. Divide the
If using fresh corn and edamame, parboil for a
Preheat oven to 180\u00b0C.
Lightly grease eight 8cm pie dishes (or muffin pans) Place on baking trays.
Combine beans, corn, capsicum and coriander.
Gently press warmed tortilla into dishes. (Careful as they will tear easily) Fill with bean mixture.
Whisk together eggs, cream & milk, season with black pepper.
Pour egg mixture evenly into dishes and sprinkle with cheese.
Bake for 20-25 minutes until golden.
NOTE: If using frozen corn, thaw first.
Whisk the vinaigrette ingredients together.
In a serving bowl combine the salad ingredients. Pour the vinaigrette over the corn mixture and toss to coat well.
Cover and chill until ready to serve. Best prepared several hours in advance to allow the ingredients to marinate.
ins, stirring. Stir in the corn kernels. Remove from heat.
Saute the corn kernels and mushrooms in butter, leaving them hot.
Add garlic powder to the saute. Mix well.
Serve hot with other dishes.
Preheat oven to 350 degrees F (175 degrees C). Grease two 5x7-inch casserole dishes.
Stir cream-style corn, whole kernel corn, Cheddar cheese, eggs, butter, flour, bell pepper, sugar, salt, and black pepper together in a large bowl; divide between prepared casserole dishes.
Bake in the preheated oven until a toothpick inserted into the center of either casserole comes out clean, about 45 minutes.
erving dishes or one dish large enough to hold the corn mixture
r olive oil.
Blend corn, half and half and feta
Mix all ingredients well, except cheese.
Spread cheese on top just before baking.
Bake at 300\u00b0 in 2 medium (1 1/2-quart) baking dishes (which have been greased) for 35 to 40 minutes.
Makes two 1 1/2-quart dishes and freezes well.
Preheat oven to 350\u00b0.
Melt butter in saucepan.
Mix sugar and flour; stir into melted butter.
Stir in milk, eggs and baking powder.
Mix well.
Stir in corn.
Pour mixture into 2-quart buttered casserole or two 1-quart baking dishes.
(I usually make it in two dishes and freeze one for later.)
Bake in oven until top is golden brown and center is set, about 45 minutes.
o the bottom of the corn without removing the husks. Remove
ith water.
Cover the dishes with aluminum foil.
Carefully
Combine in a very large bowl and mix well. Place in an airtight container and use for the following recipes:
Corn Meal Muffins, Corn Meal Pancakes, Corn Meal Waffles and Whole Corn Pancakes.
Evenly spread chili beans in 9 x 13-inch baking dish.
Evenly space wieners atop of chili in dish.
Prepare corn bread and pour over layered ingredients.
Try to seal corn bread to edges of the dish.
Sprinkle grated cheese over corn bread.
Bake time and temperature called for in your corn bread recipe or package instructions.
Cheese is optional.