o make the creamy mustard dip, combine all ingredients in a
Mix corn, Rotel, olives, onions and cheese in a large bowl until well combined.
Combine sour cream and 3/4 cup mayonnaise in a bowl, stirring to combine well. Mix in taco seasoning (if desired.).
Add sour cream mixture to corn mixture, stir well. You can add more mayonnaise for a creamier consistency.
Cover and chill at least 3 hours.
The longer you chill this the better it is.
Combine all ingredients except for corn chips and additional jalapenos.
Spread mixture in shallow baking pan (approx 8x8) or pie dish that has been sprayed with non-stick spray. Top with additional jalapenos to taste.
Bake at 350 for about 25 minutes until browning and bubbly.
Serve hot with corn chips.
ater.
Add the chopped corn kernels to the masa mixture
igh heat.
Add the corn, salt, and pepper.
Cook
Mix all ingredients together.
Refrigerate.
Flavor is best after several hours refrigeration.
If doubling recipe, use only 1 1/2 cups mayonnaise.
In a small frying pan, cook bacon until crisp then drain on paper towels and let cool.
Beat cream cheese until smooth. Stir in bacon, creamed corn, sour cream and spring onions. Serve.
Preheat the broiler. Spread one side of bread with butter and place on a baking pan. Broil, buttered side up, until golden. Turn; sprinkle with cheese. Broil for 1 min or until golden. Cut into fingers.
Mix sweet corn, avocado, ricotta, sour cream, chili sauce and cilantro in a medium bowl. Serve with cheesy bread.
Bring 2 cups water to a boil in a small saucepan. Add chicken then reduce heat to low and simmer, covered, for 10 mins, or until chicken is cooked through. Let chicken cool in liquid for 10 mins then drain. Shred chicken finely using 2 forks. Combine shredded chicken with cream cheese, creamed corn, parsley and chives.
In a skillet, brown and cook ground beef on low heat for 10 minutes, and drain.
Transfer to slow cooker, and add onion, corn, salsa, and cheese.
Cover and cook on low for 1 hour. Remove lid and stir.
Serve with tortilla chips.
combine corn,beans,salsa,and spices.
stir in cubes of cream cheese
bake 350 degrees for 25 minutes.
(DO NOT STIR).
Serve with tortilla chips.
drain off grease and add corn along with pimentos. Cook the
Mix and refrigerate.
Serve with large Fritos.
I usually double this recipe.
anned yellow corn, mixed yellow and white corn, white shoepeg corn, and diced
ring 300 grams of raw corn kernels and 300 grams of
Add the scallions, onion, garlic, corn and cook until well combined
Cook hamburger and onion, then add tomatoes, Worcestershire, chili powder and salt.
Simmer for 15 minutes.
Add beans.
Put into greased pan and put corn bread batter (your own recipe or mix) on top.
Bake at 425\u00b0 for 20 minutes.
s desired for your dip. Fill with Queso Dip (recipe below). Make stitching
emperature, topped with corn relish (recipe follows).
Corn Salsa:.
Heat 2
In a large bowl mix all ingredients until well blended.
Place in refrigerator 2-3 hours and serve chilled with Tostitos corn chips.
The dip is best the next day, so for party make the night before.