(NOTE: If using canned corn, skip this step.) Husk and wash corn and peel
Preheat oven to 400 degrees F (200 degrees C). Lightly grease the bottoms only of 12 muffin cups, or line with baking cups.
Place the eggs in a large bowl, and beat until light colored. Stir in the canned corn and sugar until well blended. Add the muffin mixes, and stir just until dry ingredients are moistened. The batter will be lumpy. Fill muffin cups 2/3 full.
Bake in preheated oven until toothpick inserted in center of a muffin comes out clean, 16 to 22 minutes. Cool 5 minutes in pan, then turn out on a rack.
Mix well the cream cheese, eggs and sugar. Add and mix in corn muffin mix, creamed corn, canned corn, milk, butter or margarine and salt.
Place in greased 9 x 13-inch pan. Bake at 350\u00b0 about 45 to 50 minutes until set.
br>Add as much fresh corn (which has already been cooked
Melt 2 tablespoons butter in a large, heavy-bottomed pan.
Sprinkle in 3 tablespoons flour, stirring constantly.
Stir in 2 cups hot chicken stock and 1 cup hot milk, 1/4 teaspoon poultry seasoning, 1/8 teaspoon black or white pepper and a teaspoon of onion powder.
Simmer, bubbling slightly, for 10 minutes, until thickened.
Add 2 cups boneless cooked turkey and 2 cups drained canned corn (or frozen corn) and heat briefly, until warmed through.
Serve over rice, noodles or biscuit.
Beat the egg; add milk, shortening and canned corn.
Add dry ingredients sifted; beat well.
Drop by spoonfuls into hot fat. Cook until golden brown.
Takes about 3 minutes to fry with frying temperature at 380\u00b0.
Makes about 16 fritters.
(Serve hot with maple syrup.)
n the milk and reserved corn liquid (or water).
Stir
inutes then shred.
Add corn to stock and bring to
Chop peppers and onions to about the same size as a single niblet. Don't blitz; they will be too mushy.
Heat pan over med-high, add oil, heat.
Saute onion and bell peppers until soft, not brown.
Add tomatoes, sugar, salt, pepper and herbs, stir through and taste to check seasoning.
Add corn niblets and stir through until heated.
You may need to add a little water.
Can be made ahead, in fact it is better when made a day before and re-heated to serve.
roth, mushrooms (if using) and corn niblets; cover and simmer for
Heat oil in a large pot, saute onions, peppers and garilc for 5 minutes on medium heat.
Add mushrooms, saute 4-5 minutes.
Add remaining ingredients except corn.
Increase heat to high to bring to a boil.
Decrease heat to medium and simmer, covered, for 25 minutes, stirring occasionally.
Stir in corn, simmer until heated through.
Makes about 10 cups or 6-7 servings of 1 1/2 cups.
0 minutes.
Add in corn, refried beans and black beans
Flake tuna in a medium bowl, the stir in corn and mayonnaise.
Spread half of each flatbread or wrap with the avocado and season to taste. Spread tuna mixture over avocado, then top with spinach. Roll up tightly to enclose. Refrigerate until ready to serve.
Brown stew and hamburger meat.
Add Beef broth, stewed tomatoes, and all the other canned vegetables drained plus the Bouillon cube.
You may need to add a little water and salt and pepper to taste.
Simmer on stove until hot and serve.
You can also freeze this as it makes a lot.
Very easy and tasty.
Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish with butter.
Spread ham, peas, and corn in the bottom of the baking dish.
Whisk eggs and flour together in a large bowl. Pour in 3/4 cup plus 1 1/2 tablespoon cold milk and mix until well-combined. Season with salt and pepper and pour into the baking dish.
Bake in the preheated oven until center is set and edges are golden, about 30 minutes.
ven.
Add the shallot, corn and red pepper to pan
In large skillet over medium-high heat, melt margarine. Saute rice-vermicelli mix until vermicelli is golden brown. Add 2 cups water, salsa, chicken and special seasonings. Bring to a boil. Cover; reduce heat to low. Simmer 15 to 20 minutes or until liquid is absorbed and chicken is cooked through. Stir in beans and corn; let stand 5 minutes before serving. Serve in tortillas with cheese and sour cream. Serves 4.
Fry the bacon until crisp, remove from skillet and crumble. To the bacon grease add the onions.
Cook until tender (about 5 minutes).
Blend in the soup, milk and corn.
Simmer 5 minutes. Pour into bowls and sprinkle the crumbled bacon on top.
In small sauce pan add margarine, half and half, cream cheese and sugar.
Cook over medium heat, stirring constantly.
REMOVE FROM HEAT WHEN STARTS TO BUBBLE.
Continue stirring until\"melted\".
Drain corn and add to mixture.
Stir well.
Place in covered bowl and refridgerate until ready to use.
Microwave or place back in sauce pan to re-heat.
he liquid from the the canned corn. Measure 1/4 cup of