1-cup ramekins with butter. Dust with Parmesan.
Melt butter
ish with margarine (Discard excess).
Cook 3 slices of bacon until
nd line a baking tray with parchment paper.
Boil, steam
Cut kernels from ears of corn to measure 3 cups. Using
Season the potatoes to taste with salt and pepper.
Grind
Cook bacon, sausage or chorizo and crumble.
Spread butter over 1 side of each slice of bread. Spread caramelized onion over other sides. Top with cheese, creamed corn and another slice of cheese. Sandwich with another slice of bread, butter-side facing out.
Cook in a greased sandwich maker or frying pan until golden, crisp and cheese has melted.
Boil, steam or microwave potatoes until tender then drain. Transfer to a large bowl and mash until smooth.
Add corn, egg yolks, creamed corn, breadcrumbs and parsley to mashed potatoes and stir to combine. Using floured hands, shape into 12 patties. Toss patties in flour, shaking off excess.
Heat 1 tbsp butter and 1 tbsp oil in a large frying pan over medium heat. Add 4 patties to pan and cook until browned on both sides. Repeat with remaining butter, oil and patties.
Fry bacon in a non-stick pan until crisp; drain.
Heat corn in a pan over a low heat, add in bacon & parsley.
Spread muffins with butter and top with corn mixture.
Serve garnished with extra parsley if desired.
dium-low heat until the bacon is soft and much
Chop bacon into small pieces and chop onion. Saute together until lightly brown. Drain potatoes. Add corn and creamed corn to bacon and onion. You can add milk and/or water to create density you want and simmer, stirring occasionally for 30 minutes.
nife, remove the kernels from corn on the cob.
Mash
Brown bacon in Dutch oven and drain, reserving 2 tablespoons of drippings.
Saute onion and green pepper in drippings until soft. Add chicken broth and diced potatoes.
Bring to a boil and simmer until potatoes are cooked.
Add creamed corn, seasonings, bacon and milk.
Heat through.
Mix corn meal, eggs, milk, creamed corn and bacon drippings. Fry hamburger and onion.
Grease a large black skillet and dust with corn meal, then brown.
Then layer 1/2 batter, the Mexican cheese, hamburger and rest of batter.
Bake at 350\u00b0 for 45 to 50 minutes.
casserole dish.
Cook bacon in large skillet over medium
Cut kernels from ears of corn to measure 3 cups. Scrape milk and remaing pulp from ears.
Place 1-1/2 kernels, milk, cornstarch, sugar, salt and black pepper in food processor and process until smooth.
Cook bacon in non-stick skillet until crisp. Remove bacon from pan and reserve 1 tsp drippings. Crumble bacon. Add leek to the pan and cook for 2 minutes stirring constantly.
Add pureed corn mixture remaining corn and corn milk to pan. Bring to a boil and reduce heat. Simmer until slightly thickened.
In a large skillet, saute onion in butter for 3 minutes.
Add corn; saute 1-2 minutes longer or until onion and corn are tender.
Stir in the cream, broth, bacon, and pepper.
Cook and stir for 5-7 minutes or until slightly thickened.
Stir in cheese and parsley.
0 minutes.
Meanwhile cook bacon in skillet, stirring, for 2
Remove husks and silks from corn. Cut corn from cob, scraping cob to remove pulp; set aside. Cook bacon in a large skillet until crisp; remove bacon, reserving drippings. Crumble bacon and set aside. Saute corn in bacon drippings until golden brown. Add water to cover, salt, and pepper. Bring to a boil; reduce heat, cover and simmer 30 to 45 minutes. Stir in crumbled bacon.
Make each corn bread mix according to directions on box. After you have made the corn bread mixture, add the can of creamed corn.
Stir well.
Pour on hot griddle, sprayed with Pam, and cook like pancakes.
Serve hot with butter.
Goes real well with beans and ham!