Set cream cheese out and let soften.
Place in saucepan and mash well with fork.
Add milk; place on low heat (burns easily) and mix well.
Add drained corn.
This recipe can be multiplied as needed for large amount.
Beat together corn and eggs with a little
o the bowl. Add cooked corn and red onion to the
he bowl with the grated corn. Stir in the flour, cornstarch
ntil desired consistency.
Add corn, crawfish, crabmeat, sherry, and worchestershire
Grate the corn off six ears.
Cover those six cobs with cold water in a large saucepan or stockpot, bring to a boil and cook for about 45 minutes; remove cobs and discard.
Cut corn from the remaining six ears and combine with the grated corn.
Mash egg yolks and mix with butter and flour.
Add the water in which the cobs have cooked gradually, and mix well.
Add the corn and parsley with enough milk to make the desired consistency.
Heat to boiling, season with salt and pepper.
Serve hot.
Melt butter and add the flour.
Add milk gradually and bring to boiling point.
Stirring constantly, add corn, sugar, salt and pepper.
Remove from heat and add beaten eggs.
Pour into a greased baking dish and sprinkle with buttered crumbs.
Bake at 350\u00b0 for 35 minutes or until corn is firm.
Serves 4.
poon to stir in puffed corn cereal and diced dried fruit
In 1-quart casserole, combine corn and 2 tablespoons of water; cook, covered, at High for 6 to 7 minutes, stirring once.
Drain in colander.
In same casserole, mix sugar and cornstarch.
Stir in vinegar and 1/3 cup water.
Add corn, celery, green pepper, pimento, onion and seasonings.
Cook, uncovered, at High for 5 minutes until mixture is thickened and bubbly, stirring after each minute.
Cook, covered, at High for 3 minutes more.
Cool.
Chill thoroughly.
Stir before serving.
Makes 2 cups.
Add frozen corn to remaining ingredients.
Bake in greased casserole at 350\u00b0 for 1 hour.
mall food processor, pour in moonshine and blend together. When mixed
Inspect corn on the cob and remove
In a large saucepan combine corn, water, green or red bell
ray with parchment paper. Remove corn kernels from cobs. Place in
sing a potato masher, roughly mash the black beans so that
n the milk and reserved corn liquid (or water).
Stir
n a baking sheet. Place corn in a shallow baking pan
Peel, boil and mash the potatoes.
Brown the hamburger (loose).
In a 2-quart casserole dish, put in potatoes (bottom layer), put in loose hamburger (middle layer) and add creamed corn (top layer).
Place in oven preheated to 350\u00b0.
Heat until creamed corn starts to bubble (15 to 20 minutes).
While heating, wash potato pan and frying pan.
Eat and enjoy!
he kernels from corn on the cob.
Mash the potatoes until
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.