(NOTE: If using canned corn, skip this step.) Husk and wash corn and peel
Mix Mexican-style corn, Cheddar cheese, sour cream, mayonnaise, green chiles, jalapeno peppers, green onions, and white sugar together in a bowl. Chill dip for 1 hour.
have also used drained canned corn along with the meat.
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.
Stir the yellow and white corn, Mexican-style corn, sour cream, mayonnaise, green onion, green chiles, adobo seasoning, seasoned salt, chili powder, and minced garlic together in a bowl. Add the Mexican cheese blend, and stir until evenly mixed. Cover with plastic wrap. Refrigerate overnight before serving.
ooked rice, cream-style corn, mexican-style corn, whole kernel corn, Rotel tomatoes with
lack beans, tomatoes, Mexican-style corn, and white corn into the cream cheese
sour cream, black beans, Mexican-style corn, red bell pepper, green onions
Mix well the cream cheese, eggs and sugar. Add and mix in corn muffin mix, creamed corn, canned corn, milk, butter or margarine and salt.
Place in greased 9 x 13-inch pan. Bake at 350\u00b0 about 45 to 50 minutes until set.
In a medium-size mixing bowl, combine Mexican-style corn, green chilis, green onions, sour cream, jalapeno pepper, mayonnaise, and cheddar cheese. Mix well. Cover and refrigerate until ready to serve.
br>Add as much fresh corn (which has already been cooked
Melt 2 tablespoons butter in a large, heavy-bottomed pan.
Sprinkle in 3 tablespoons flour, stirring constantly.
Stir in 2 cups hot chicken stock and 1 cup hot milk, 1/4 teaspoon poultry seasoning, 1/8 teaspoon black or white pepper and a teaspoon of onion powder.
Simmer, bubbling slightly, for 10 minutes, until thickened.
Add 2 cups boneless cooked turkey and 2 cups drained canned corn (or frozen corn) and heat briefly, until warmed through.
Serve over rice, noodles or biscuit.
Beat the egg; add milk, shortening and canned corn.
Add dry ingredients sifted; beat well.
Drop by spoonfuls into hot fat. Cook until golden brown.
Takes about 3 minutes to fry with frying temperature at 380\u00b0.
Makes about 16 fritters.
(Serve hot with maple syrup.)
n the milk and reserved corn liquid (or water).
Stir
Preheat the oven to 350\u00b0F. Drizzle potatoes with 1 tbsp of the oil; season. Wrap in foil. Bake 45-55 mins.
Meanwhile, heat remaining 1 tbsp oil in large skillet on high heat. Brown ground beef 1-2 mins. Stir in spice. Add tomatoes; simmer 5 mins. Stir in beans, corn, pepper and half the green onions; simmer until heated though.
Scoop out a little potato flesh. Fill with beef mixture. Top with sour cream and remaining green onions.
tir in the pork, sweet corn and kidney beans and pour
he meat.
Add the corn, tomato sauce, rotel tomatoes (drained
n high heat. Add the corn; cook for a few minutes
Blend or process beans until coarsely chopped. Place beans, vegetarian crumbles, corn, green onion, breadcrumbs, 1 tbsp of the cilantro, egg and cumin in large bowl. Mix well.
Shape mixture into eight patties. Mix yogurt and remaining 1 tbsp cilantro in small bowl. Set aside.
Spray a large nonstick skillet with no stick cooking spray and heat on medium. Cook patties, in batches, for 3-4 mins each side, until golden.
Top each muffin half with avocado, patties and a dollop of cilantro yogurt. Serve with tomato and lettuce.
In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder and cayenne. Garnish with queso fresco and chopped cilantro.
Preheat grill on high heat.
Brush corn with vegetable oil. Grill corn, turning every 2-3 minutes, until slightly charred on all sides. Cool and cut corn kernels off cob.
In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder and cayenne. Garnish with cojtija cheese and chopped cilantro.