Melt butter in skillet, add flour.
Blend well, add milk and sugar.
Stir constantly until mixture is bubbly.
Remove from heat.
Place back on heat and boil 1 minute.
Stir in corn and egg, mix well.
Pour into a well greased casserole dish.
Mix crackers with butter and sprinkle over top.
Bake uncovered in 350 oven for 30-35 minutes.
For a 9X13 pan I triple the recipe.
I use two bags of the frozen corn and triple everything but the salt and topping.
Turn on oven to 350 degrees.
Mix 1 Tablespoon melted butter and bread crumbs and set aside.
Melt 2 tablespoons butter in a skillet. Add shallot and saute 5 minutes. Add flour and spices. Gradually stir in milk and stir over medium heat until thickened and bubbly.
Add cheese and stir until melted. Add frozen corn and egg. Stir well,.
Pour into greased 2 quart casserole and top with crumb mixture.
Bake for 35 minutes.
Preheat the oven to 350\u00b0F Lightly grease a casserole dish; set aside.
In a bowl, combine thawed corn, chopped scallions, shredded Swiss cheese, flour, pepper and salt. Mix well.
Stir in the evaporated milk.
In a separate bowl, beat the egg whites until stiff. Fold in the corn mixture.
Pour the corn mixture into the prepared casserole dish.
Mix the 2 tbsp melted butter with the crushed cracker crumbs; sprinkle over the corn casserole mixture.
Bake at 350\u00b0F for about 30 minutes or until a bit golden.
Preheat oven to 375\u00b0.
Combine all ingredients into a large casserole dish with a lid.
It helps to separate the cream cheese and mix throughout the frozen corn.
Cover and put in the oven to bake.
After 30 minutes remove lid and stir contents well.
Cover and continue to cook for 30 minutes.
Total cooking time is 1 hour.
n the milk and reserved corn liquid (or water).
Stir
Preheat oven to 350 degrees.
Cook bacon and crumble.
Set aside.
Cook onion in butter til transparent.
Blend in flour and salt.
Add sour cream gradually, keeping texture smooth.
Bring mixture to a boil and add corn and parsley.
Reduce heat and cook til heated through.
Fold in 1/2 the bacon.
Pour in greased 1 quart baking dish.
Garnish with remaining bacon.
Cook for 30 minutes.
Serve immediately.
Add frozen corn to remaining ingredients.
Bake in greased casserole at 350\u00b0 for 1 hour.
Put in crock-pot frozen, cold or whatever, cook on high, stirring occasionally until melted.
Then turn on low.
Cook for 3 to 4 hours.
Can be doubled or up to four times recipe.
Real good for potlucks!
Heat the oil in a casserole and soften the onion and
Boil macaroni.
Brown ground beef with salt and pepper to taste.
Mix macaroni and beef which has been well drained with grated cheese, chopped onion, green pepper, tomatoes and frozen corn.
Cover and bake in baking dish for 25 minutes at 375\u00b0.
o 375\u00b0F.
Place frozen tamales in microwave and cook
hredded chicken, cheese, black beans, corn and lime juice and season
br>If using fresh corn, cut the corn from cobs, with a
If you are using fresh corn cook it for 5 minutes
low cooker.
Add the frozen corn, stir, cover, and turn up
whisking constantly.
Add in corn; stir to blend.
Pour
You may use fresh or frozen corn, or half and half canned or frozen.
Beat eggs well; add all of the rest of the ingredients. Pour in casserole and bake at 300\u00b0 for 45 minutes.
Combine beans, corn, soup onions, sour cream, cheese salt and pepper.
Transfer to a greased 2 qt casserole dish.
Sprinkle with French fried onions.
Bake , uncovered at 350 for 25 to 30 minutes or until heated through.
Remove the frozen corn from the freezer to begin
Saute the onion in butter in a soup pot until brown and soft.
Add the paprika, garlic and ginger and cook briefly.
Add the tomato and tofu, cut into small cubes; and the water.
Add the canned and frozen corn.
Bring soup to a boil, and simmer for a few minutes, stirring to prevent sticking.
Sprinkle chopped green onion on each serving.
This might be served with a side dish of rice.