Mix yellow corn, white corn, black beans, black-eyed peas, tomatoes, avocados, cilantro, and green onion together in a large mixing bowl. Pour salad dressing over the corn mixture and stir to coat.
Cover bowl with plastic wrap and refrigerate until chilled, at least 20 minutes.
In small saucepan, heat corn (whole kernel) with liquid to boiling point.
Add rest of ingredients to just reach boiling. Serve with oyster crackers.
Chop all vegetables until fine; add to corn.
Combine oil, vinegar, salt, pepper and dry mustard.
Stir thoroughly and pour over corn and vegetables.
Let stand several hours or overnight to mellow.
Preheat oven to 350\u00b0.
Mix together corn, eggs, cornmeal, garlic and vegetable oil. Place half of the corn mixture into a greased 2-quart casserole. Sprinkle on chilies and cheese.
Pour remaining half of corn mixture on top.
Bake 45 minutes or until mixture is firm and lightly golden. Serve immediately.
/2 teaspoons sugar and corn to pan; cook 3 minutes
Preheat oven to 375\u00b0.
Combine muffin mix, corn, sour cream, oil and egg in a bowl; mix well.
Grease 12 muffin cups with shortening.
Fill each cup 2/3 full with batter.
Bake on the center rack of preheated oven for 20 minutes or until golden. Yields 1 dozen.
Combine bacon and onion in 2-quart casserole.
Microwave on High (100%) until bacon is crisp and onion is tender, 4 to 6 minutes, stirring after half the cooking time.
Blend in flour. Stir in corn, milk, parsley, salt and pepper.
Microwave on High (100%) until slightly thickened and corn is tender, 7 to
12 minutes, stirring twice during cooking time.
Drain liquid from corn; reserve 1/2 cup. Combine corn, onion, green pepper and pimiento in a large bowl. In a small saucepan, combine the corn liquid and the balance of ingredients and bring to the boil. Pour over vegetables. Cool. Cover and refrigerate overnight, stirring occasionally. Makes 5 cups.
Drain corn, reserving 2 tablespoons liquid.
Combine reserved liquid and cream cheese in saucepan.
Heat and blend until smooth. Stir in remaining ingredients.
Makes 4 to 6 servings.
Drain corn reserving 2 tablespoons liquid.
Combine reserved liquid and cream cheese in saucepan.
Heat and blend until smooth. Stir in remaining ingredients.
Place corn, pepper, onion and jalapeno pepper in a medium bowl.
Toss with olive oil.
Stir in cider vinegar and honey; mix until well blended.
Season with salt and pepper.
Cover and chill until needed.
Yields 4 servings.
Combine corn meal, flour, sugar, salt and baking powder and mix together.
Add milk, oil and eggs.
Mix until smooth.
Pour batter 1/2 inch deep into greased cake pans.
The shallow amount of batter will yield a thin and crisp corn bread.
Bake in a 400\u00b0 oven for 20 minutes or until batter is firm to the touch and lightly browned.
Cut into squares and serve at once with margarine, honey or jams.
Preheat the oven to 325\u00b0. Spray a 1 1/2-quart baking dish with nonstick cooking spray. Chop the green onions finely. Place the butter in a small microwave-safe bowl. Microwave on High until melted, about 15 to 30 seconds. Drain whole kernel corn.
Mix sugar, cornstarch and salt.
Stir into corn.
Add eggs, vanilla and milk.
Add melted butter last.
Pour into greased pan, 8 x 8 1/2-inch.
Bake at 400\u00b0 for 25 to 30 minutes.
Serves 6.
Drain the liquid from corn, reserving 1/2 cup.
Combine corn with onion, pepper and pimento into large bowl.
Combine reserved corn and liquid with vinegar, oil, sugar, dry mustard, salt and pepper in small saucepan.
Bring to boil and pour over vegetables. Cover and refrigerate overnight.
Press garlic into large microwave-safe bowl. Chop onion and bell pepper; add to garlic. Add pepper and margarine. Microwave on High 1 1/2 to 2 minutes. Cut potatoes into 1/2-inch cubes. Add potatoes, corn and chicken broth to other mixture. Microwave on High 25 to 30 minutes or until potatoes are tender, stirring once halfway through cooking time. Stir in half and half; microwave on High 2 to 3 minutes more. Sprinkle with parsley and serve.
Prepare the corn muffin batter as directed on the box.
Chop the hot dogs into bite-size pieces.
Mix in the hot dog pieces into the batter.
Pour batter into a greased muffin tin.
Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Eat plain or with ketchup.
Enjoy!
Note: You can add more of less hot dog, depending on your own tastes :).
In a large skillet, saute peppers and zucchini in oil until crisp-tender, about 5 minutes.
Add corn, garlic salt and Italian seasoning.
Cook until thoroughly heated.
Combine sugar and syrup in heavy boiler.
Place over heat until small bubbles form around edges; do not boil.
Remove from heat.
Add peanut butter; stir until blended.
Stir in corn flakes.
Pour into a 9 x 13-inch pan that has been lightly sprayed with Pam.
While corn bread is baking, boil, then bring to simmer the can of soup with one can of water, green onions, bell pepper and celery.
After corn bread has cooled, crumble into bowl.
Pour liquid ingredients over it and chopped eggs.
Stir and season to taste with salt and pepper.