onion and basil.
Grill fresh corn on the bbq or outdoor
ngredients together.
Cook the corn in 6 quarts boiling water
Cut fresh corn of the cob.
Combine in a big stock pot with remaining ingredients.
Bring corn to a boil and cook for 10 minutes, stirring occasionally.
Remove from heat and let corn cool.
Fill quart size freezer bags and freeze flat using a cookie sheet.
ust blended. Stir in the corn. Let sit for 10 to
If using fresh corn on the cob, cook the corn in boiling water and
he husks and silks from corn.** Bring a large saucepan of
Cook chicken in slow cooker or crock-pot until tender. Remove meat from bone and shred. Cut corn off from a half dozen large ears of fresh corn. Make Noodles. Cook corn and Noodles in chicken broth. If you need more broth, add a can of chicken broth. Add chicken, parsley and hard-boiled eggs.
If you are using fresh corn cook it for 5 minutes
Beat eggs in large bowl. Add sour cream, muffin mix, corn, bacon and ground red pepper. Stir just until blended.
Heat 1-inch of oil in deep fat fryer or skillet to 350 degrees F. or until batter sizzles when dropped into oil. Gently drop batter by tablespoonfuls into hot oil. Cook 1 to 2 minutes or until bottom is golden brown. Turn and cook 1 to 2 minutes longer, or until golden brown. Remove to drain on paper towels.
Grate the corn off the cobs. (The original recipe said you could use frozen corn, but I don't think the results would be as good).
Add the baking powder and salt.
Preheat your oven to 425 degrees. Grease muffin cups (I used butter) and fill up about halfway with the corn mixture.
Bake for 25 minutes or until a toothpick comes out clean.
cut kernels off corn cobs, if using fresh corn.
In medium skillet
Mix corn, flour, sugar and salt together.
Combine well beaten eggs, melted margarine or butter and milk.
Mix with corn mixture. Pour into greased baking dish.
Bake at 350\u00b0 for 1 hour.
Stir from bottom 2 or 3 times during the first 30 minutes of baking time.
It's creamy and delicious and doesn't fall on its face as soon as it comes from the oven.
You can double recipe without fear of mishap.
Serves 6 to 8.
25 to 30 minutes. Add corn kernels and cook, stirring constantly
otatoes are tender. Add corn (If using fresh corn, cut from the cob
For when corn has begun to get too hard for boiling.
Preheat oven to 450\u00b0F.
Combine the eggs, cheese, corn, chilies, spices, and scallions (if using) into a bowl and mix well.
Pour mixture into the pie shell, and smooth over the top.
Bake for 25 minutes, or until center is firm to the touch.
Remove tart form oven, and immediately top with sliced tomatoes.
Sprinkle tops of tomatoes with cilantro and serve.
Fresh salsa or sour cream make nice garnishes.
r so.
Add reserved corn kernels.
Add the hot
5 minutes. Add the frozen corn and red pepper for the
Melt butter in a large skillet, add onions and saute over medium high heat until onions begin to brown.
Add broth and tomatoes and simmer 3 minutes.
Add corn, salt and pepper, cover and simmer 4 minutes.
Pour sauce over hot noodles and sprinkle with parsley.
Whisk together the first 5 ingredients in a large bowl; add bread, tossing to coat.
Let stand 30 minutes.
Preheat oven to 375\u00b0.
Stir corn and cheese into bread mixture; spoon into a well-buttered 13 x 9 inch baking dish.
Bake for 45 minutes or until set and golden brown.