nife, remove the kernels from corn on the cob.
Mash
Boil, steam or microwave potatoes until tender then drain. Transfer to a large bowl and mash until smooth.
Add corn, egg yolks, creamed corn, breadcrumbs and parsley to mashed potatoes and stir to combine. Using floured hands, shape into 12 patties. Toss patties in flour, shaking off excess.
Heat 1 tbsp butter and 1 tbsp oil in a large frying pan over medium heat. Add 4 patties to pan and cook until browned on both sides. Repeat with remaining butter, oil and patties.
Spread butter over 1 side of each slice of bread. Spread caramelized onion over other sides. Top with cheese, creamed corn and another slice of cheese. Sandwich with another slice of bread, butter-side facing out.
Cook in a greased sandwich maker or frying pan until golden, crisp and cheese has melted.
ightly.
Add to the creamed corn and stir till it is
Melt butter in 3-quart saucepan.
Saute onion, celery, carrot and pepper.
Add flour.
Blend to make roux (5 to 10 minutes, do not brown).
Blend in chicken stock and bring to boil.
Add creamed corn and bring slowly to boil.
Add potatoes and simmer 15 minutes.
Add corn kernels, season and cook until potatoes are tender.
Add chicken and cream.
Boil chicken until tender.
Remove from heat and debone, saving stock.
Bring stock to a boil again and add chicken, corn on cobb and creamed corn.
Cook just until tender, being careful not to let corn stick to pot.
Remove from heat and add box of crackers or serve stew in soup bowls with crackers separate.
Mix together the creamed corn, egg, corn meal and garlic salt. Set aside.
Mix together the cheese, chiles and butter.
Set aside.
Make each corn bread mix according to directions on box. After you have made the corn bread mixture, add the can of creamed corn.
Stir well.
Pour on hot griddle, sprayed with Pam, and cook like pancakes.
Serve hot with butter.
Goes real well with beans and ham!
Melt butter in skillet; then brown pork chops with the onion. Add creamed corn and milk in skillet.
Let simmer for 30 to 45 minutes.
Serve over mashed potatoes.
Cook rice in water, butter and salt, then add creamed corn. Bring to a boil.
Set on very low and cover for 30 minutes.
Fry chicken in grease until brown on both sides.
Put in baking dish and dice up the fresh tomatoes.
Spread on top of chicken.
Pour the can of creamed corn over everything Bake at 325\u00b0 for about 45 minutes to 1 hour.
Enjoy!
Melt butter or margarine in 8-inch square pan.
Mix Bisquick, egg and creamed corn together.
Pour in hot pan.
Do not stir in butter.
Bake 25 minutes at 350\u00b0.
Cool slightly; cut and serve.
ncorporated. then add in peppers, creamed corn, celery and onions. mix well
Heat oil in a large saucepan over medium-high heat.
Add leek and celery and cook for 3-4 minutes or until leek has softened.
Add stock, creamed corn and squash, stir to combine. Bring to the boil, reduce heat to low, simmer, stirring occasionally for about 10 minutes.
Add spinach and pepper, remove from heat, stir until spinach has wilted.
Serve immediately and enjoy!
Heat 1/2 tbsp oil in a large frying pan over medium-high heat. Cook potatoes, stirring, until browned lightly. Add onion and cook, stirring, until soft. Transfer to a large bowl along with spinach and creamed corn.
Preheat oven to 400\u00b0F. Grease 2 baking trays.
Divide filling between pastry triangles. Fold pastry in 1/2 to enclose filling, pressing edges with a fork to seal. Arrange on prepared trays and brush with milk. Bake for 30 mins, or until golden brown.
ins or until soft. Add corn; cook, stirring occasionally, for 2
dd the stock powder, corn kernels, creamed corn and salt and pepper to
nd set aside.
Place corn and ham in same saucepan
Cook the pasta in a saucepan of boiling, salted water for 6 mins or until almost tender; pasta will continue cooking when pan-fried. Drain and cool.
Whisk the eggs, buttermilk and flour in a bowl until combined. Stir in the pasta, creamed corn, sweet corn and dill.
Heat the oil in a frying pan over a moderate heat. Cook fritters in batches, using 2 heaped tablespoons of mixture per fritter and cooking for 2 mins each side or until golden.
inutes until translucent. Add the corn and spices and cook for