o make the creamy mustard dip, combine all ingredients in a
In a bowl combine egg, Parmesan, Bisquick, salt, pepper, and milk with the can of creamed corn and stir well.
Heat cooking oil in a frying pan and drop the fritter mixture by spoonfuls into the oil. Brown on each side.
Goes well with seafood for dinner or served with syrup for breakfast.
Makes 6-8 fritters.
HOW EASY IS THIS :-).
After cubing the cream cheese, mix all ingredients in large microwave-safe bowl and nuke until melted, stirring occasionally.
Great served hot or cold, out of the fridge.
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.
Melt butter in casserole dish.
Mix other ingredients and add to buttered dish.
Bake at 350\u00b0 until knife comes out clean.
For large gatherings, recipe may be doubled.
Serves 6.
iquid from the the canned corn. Measure 1/4 cup of
he liquid from the canned corn. Measure 1/4 cup of
Melt a stick of butter in pan that corn is to be baked in. Mix ingredients except cheese.
Pour into pan.
Sprinkle cheese on top.
Bake at 350\u00b0 for 45 minutes.
Pre heat oven 375.
Mix all ingredients together.
Spray pan ( the bigger the pan, the thinner the dish, the quicker it cooks. I double the recipe and use a 9x13).
Pour mixture into pan and smooth out to edges so it will bake evenly.
Bake 30 min- 1 hour depending on thickness of layer (til knife inserted in center comes out clean).
ater.
Add the chopped corn kernels to the masa mixture
ilk and throw out. Stand corn up in a bowl cover
Mix together the sour cream and mayo, then add the red pepper flakes, onion flakes and cumin.
Then add the cheese and the corn and stir until well coated.
Refrigerate overnight so the flavors blend.
Serve with Frito's Scoops.
igh heat.
Add the corn, salt, and pepper.
Cook
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.
Saute green onions, garlic, and red pepper in butter in a large saucepan over medium heat, stirring constantly, until tender.
Combine the soup and milk, stirring well. Add the soup mixture, corn and remaining ingredients to the saucepan. Reduce heat to medium-low; cook, stirring constantly, just until the cheese melts. Serve immediately.
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.