n the milk and reserved corn liquid (or water).
Stir
If you are using fresh corn cook it for 5 minutes
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.
15-20 minutes. Stir in frozen corn, cream and milk and bring
Melt butter in heavy medium saucepan over medium heat. Add garlic and cumin; saute 1 minute. Mix in rice. Add broth and frozen corn and bring to boil, stirring frequently. Reduce heat to medium-low and cook until rice is tender and mixture is slightly thick and creamy, stirring frequently, about 20 minutes.
Add cream and cheese and stir until mixture is heated through. Season to taste with salt and pepper. Sprinkle with chopped cilantro.
Melt butter in a large skillet over medium heat. Add scallions and saute until soft, about 3 minutes. Add corn and saute 1 minute to heat through (or slightly longer if using frozen corn). Add flour and stir to coat corn and scallions. Add milk and bring to a simmer.
Reduce heat to low and cook, uncovered, until mixture thickens, about 8 to 10 minutes. Season to taste with salt and pepper. Yields about 1/2 cup per serving.
Let frozen corn stand at room temperature to
our or so.
Add frozen corn and boullion and simmer until
Mix creamed corn, egg, sugar, flour and nutmeg until blended. Add cream and fold in frozen corn.
Pour into a greased baking dish and dot with the butter and bake at 300\u00b0 until corn pudding is thick, about an hour.
Stir milk, cream-style corn, cream of mushroom soup, chopped green chiles, frozen corn, hash brown potatoes, ham, onion, butter, hot sauce, parsley, and chili powder in a slow cooker. Season with salt and black pepper. Cover and cook on High for 4 hours or on Low and for 6 hours.
In a large pot saute your onions, once they are soft add frozen corn. Cook until corn is a bit soft. Add your cans of creamed corn and rotel tomatoes. Add your cans of creamed potato, fill each can with milk and add to pot. Add your crab meat and seasonings (to taste). Stir to combine. Bring to a gentle boil then turn on low and cover. Allow chowder to simmer on low for at least 30-45 min so flavors can marry, stirring occasionally. Serve with a sweet cornbread or crackers.
br>If using fresh corn, cut the corn from cobs, with a
Dip pork chops into fork beaten egg diluted with water.
Dip in crushed corn flakes.
Brown in heavy skillet.
Transfer to shallow baking dish.
Top each chop with frozen corn, some tomato soup and a pat of butter.
Bake in 350\u00b0 oven about an hour or until chops are well done.
Brown salt pork in 3-quart saucepan.
Add onions and saute until they begin to turn yellow.
Add the water and bring to a boil.
Add the potatoes, creamed corn and frozen corn; reduce heat and simmer for 35 minutes.
Add salt, pepper, milk and butter; simmer for 5 minutes and serve.
minutes.
Add creamed corn, frozen corn, chicken broth (except reserved 1
Brown the venison in the EVOO and toss in the garlic, onion & jalapeno until the onion is clear. If using a slow cooker transfer now and add remaining ingredients except corn. Set on low and simmer 2 hours or longer if desired. About 30 minutes before serving, add bag of frozen corn and allow chili to return to hot. The corn will be perfectly cooked and still sweet, a great compliment to the heat of this chili.
an until shimmering.
Add frozen corn, then onion; saute, stirring very
o 375\u00b0F.
Place frozen tamales in microwave and cook
Saute onion, garlic and sweet potato in butter or margarine until onion is translucent.
Add remaining ingredients except for corn and heavy cream.
Cook over medium heat for 45 minutes.
Add frozen corn and heavy cream.
Cook 5 more minutes over medium heat.
Adjust seasoning to taste.