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 tomatoes with green chile peppers, Mexican-style corn, yellow and white corn, white corn with chipotle peppers, cucumber, red bell peppers, cilantro, red onion, and lime juice together in a large bowl.
Drain the liquid from the corn, reserving 1/2 cup.
Combine the corn with diced onion, green pepper and pimento in a large bowl. Combine the reserved corn liquid, vinegar, vegetable oil, sugar, dry mustard, salt and pepper in a small saucepan.
Bring to boiling; pour over vegetables.
Cover with plastic wrap. Refrigerate overnight, stirring occasionally.
Yields 10 servings (5 cups).
Preheat oven to 350 degrees F (175 degrees C ). Put butter in 2 quart casserole dish, place in oven until melted.
Remove casserole dish and add creamed corn, kernel corn, corn muffin mix and sour cream. Mix well, bake uncovered approximately 30 minutes.
In a large pot over medium heat, place potatoes, celery and onion with water to cover. Bring to a boil, then reduce heat and simmer 20 minutes, until potatoes are tender. Drain.
Return vegetables to pot with creamed corn, corn, evaporated milk, cayenne and salt over low heat. Simmer 20 minutes.
owl, put in the creamed corn first.
Rinse and drain
Saute onions and bell peppers in oil until golden brown, stirring frequently.
Add tomato sauce, Ro-Tel and cook on low heat for about 15 minutes, stirring often.
Add drained whole kernel corn and smother for 10 to 15 minutes.
Add creamed corn to pot. Cook on low to medium heat for about 1 hour.
Add corn-on-the-cob and cook for 15 to 20 minutes more.
Make sure you have enough water at all times.
Use 2 cups of water to every can of corn to be on the safe side.
Thicken with flour.
Leftovers can be frozen.
In a large saucepan add butter and oil.
Saute the sweet red pepper and onion until tender but not browned.
Stir in the flour and continue to cook over very low head for 2-3 minutes. Slowly pour in the milk stirring continuously to prevent any lumps from forming.
Place 1 cup of corn, cream and the soy sauce in a blender on medium speed until smooth.
Next add the corn mixture to the soup as well as the remaining corn. Continue to cook until heated through.
If desired sprinkle a little parsley or nutmeg on top for garnish.
Beat eggs; add butter, milk, sugar and flour all together. Add corn. Bake at 350\u00b0 until firm, approximately 45 minutes or more. Sprinkle small jar chopped pimentos on top (option).
Pour 2 to 3 inches oil in heavy skillet and heat to 375\u00b0. Pour liquid from corn into medium bowl.
Add Bisquick and egg. Stir until smooth.
Fold in corn.
Batter will be thick.
Drop batter by tablespoonfuls into hot oil. Fry to gold brown.
Makes about 24 fritters.
Sift together dry ingredients.
Mix together corn and egg. Add dry ingredients. Stir slowly to blend well; do not overbeat.
Heat oil in large skillet over medium heat. Drop batter by tablespoonfuls into hot oil, one layer at a time. Fry about 2 minutes on each side until golden brown.
Drain on absorbent paper, and dust with powdered sugar if desired.
Preheat oven to 400\u00b0.
In a small casserole dish, combine corn muffin mix, cream-style and whole kernel corn.
Stir together well.
Cut stick of butter up into small pieces and add to mixture.
Stir well.
Bake at 400\u00b0 approximately 45 minutes or until golden brown.
Add drained whole kernel corn and cream-style corn together. Add melted margarine to corn and mix well. Add sour cream and cornbread mix. Salt and pepper to taste. Pour into greased 10-inch square glass pan. Bake at 350\u00b0 for 45 minutes. Cover with foil when baking. Serves 6 to 8 people.
xcess.
Beat cream-style corn, egg yolks, and cayenne pepper
Heat sugar and corn syrup in large saucepan until mixture reaches a boil.
Remove from heat.
Mix in peanut butter and vanilla; combine well.
Stir in corn flakes and desired add-ins.
Shape into small mounds (about 1 inch) on waxed paper to cool.
Cook potatoes until tender, but not falling apart, Drain and return to 4qtpot.
Add 2 cans of creamed corn and one entire can of whole kernel (including the water). Stir gently.
Add 1/2 the evaporated milk. Stir again.
Look at it, and decide if it needs more corn or milk, and add more to your liking. Once you are happy with the consistency (it should be thick), add the onion, bacon, butter & black pepper. Bring to boil and let simmer for 20 mins or so until the onions are no longer crunchy. It'll thicken some too when it cools.
iquid from the the canned corn. Measure 1/4 cup of
Heat oven to 425\u00b0.
Grease bottoms only of 12 medium muffin cups or line with paper baking cups.
Combine corn meal, flour, baking powder, sugar and salt.
Stir in milk, egg and vegetable oil.
Mix until just moistened.
Stir in corn and red pepper. Fill muffin cups about 3/4 full.
Bake for 20 to 25 minutes. Immediately remove from pan.
Yields 12 muffins.
Preheat oven to 375\u00b0.
Mix corn bread mix, butter, eggs, corns and sour cream.
Spoon into 1 1/2-quart baking dish.
Top with cheese.
Bake for 45 minutes.
Yields 6 servings.
Combine sugar and corn syrup in a dutch oven.
Bring to a boil.
Remove from heat.
Stir in peanut butter.
Add corn flakes and stir until all are coated with syrup mixture.
Drop by tablespoon onto waxed paper.
*you can add 1 tsp of vanilla for a slightly different flavor.
*or you can spread the mix out into a 13 x 9 dish and cut into squares.