up of milk and the corn kernels until just combined.
Do
emove from marinade and season with salt and pepper.
Grill
X 8\" Pyrex baking pan with no-stick spray and set
Brush a 3-quart shallow dish or pan generously with some of the melted butter.
In mixing bowl, combine cornbread mix, corn kernels, cream-style corn, sour cream and butter; mix with spoon until well blended.
Pour into pan.
Place on center shelf of oven; bake at 350\u00b0 until top is golden and crusty and knife comes out clean, 50 to 55 minutes.
Remove; let cool 5 to 10 minutes before serving.
Serves 6.
ins, stirring. Stir in the corn kernels. Remove from heat.
Place
For the corn salsa, boil, steam or microwave corn and beans until tender; drain. Rinse under cold water; drain. Combine corn and beans in a medium bowl with remaining ingredients.
For the fish, combine spices in a shallow bowl. Add fish; turn to coat fish in spice mixture.
Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Cook fish for 5 mins each side or until cooked through.
Serve fish with corn salsa.
Prick potatoes with a fork. Place on a
ucchini, carrots, 1/2 cup corn kernels, chopped cilantro, salt and pepper
Place the avocado, onions, garlic, and Swanson(R) Chicken Broth in a food processor or blender. Process until smooth, 7 or 8 pulses. Transfer mixture to a bowl.
Stir in yogurt, half-and-half, lemon juice, sriracha chili sauce, salt and pepper. Fold in the corn kernels. Cover and refrigerate until chilled, at least 2 hours.
Ladle the soup into bowls. Garnish each serving with a single shrimp.
aucepan on medium heat. Cook corn, carrot and celery, stirring occasionally
alted water to boil. Add corn kernels and simmer 1 minute. Drain
Cut the corn kernels from the ears, while bringing
large saucepan, combine the corn cobs with the onion, garlic and
Stir corn kernels, chicken broth, 2 tablespoons butter,
Place the corn in a saucepan with enough water to cover; bring
Combine eggs with corn kernels.
Mix all dry ingredients.
Add dry ingredients to corn mixture.
Stir in melted margarine and milk.
Mix thoroughly.
Pour into a greased 1 1/2-quart casserole or baking dish.
Place casserole in a large pan of hot water. Bake at 325\u00b0 for 1 hour or until firm.
Place the corn in a saucepan with enough water to cover and
Squeeze excess moisture from shredded zucchini and combine with corn kernels, onion, flour, and curry powder in a bowl. Stir in egg until thoroughly combined and season with salt and black pepper.
Heat olive oil to a depth of about 1/8 inch in a large nonstick skillet over medium-high heat. Drop batter, 1/4 cup at a time, into hot oil and flatten fritters gently with a spatula. Cook until golden brown on both sides, 3 to 4 minutes per side.
ombine yoghurt and egg. Add corn kernels, water and cheese if using
In a large saucepan, heat 2 teaspoons olive oil over medium-high heat.
Add 1 package (10 ounces) frozen corn kernels, thawed.
Cook until warmed through, 1 to 2 minutes.
Add 4 cups baby spinach (about 5 ounces), finely sliced.
Cook until wilted, 1 to 2 minutes.
Stir in 1 cup grape tomatoes, halved; cook until softened, 1 to 2 minutes.