For the dressing: Combine first 8
Microwave method for cooking corn: husk corn and wash off any loose silk. Place wet corn into Ziploc bag. Place bag in microwave and cook 4 minutes; rotate ears and cook 2 more minutes. Let sit 2 minutes to finish cooking. Cool five minutes and then slice kernels off the cob.
Combine corn kernels, lime juice, lime zest, butter, salt and pepper. **Can be made ahead up to this point.
Just before serving, add cilantro and toss to combine. If desired, garnish with lime slices and sprig of cilantro.
Place bacon slices in skillet and cook until crisp; remove from skillet to cool.
For fresh corn, cut off cob (it is better cut off cream style).
Mix corn, salt and sugar; pour
into bacon drippings in skillet.
Crumble bacon strips into corn.
Add 1/2 cup water.
Cook 15 to 20 minutes over low heat.
Stir often.
Cut fresh corn of the cob.
Combine in a big stock pot with remaining ingredients.
Bring corn to a boil and cook for 10 minutes, stirring occasionally.
Remove from heat and let corn cool.
Fill quart size freezer bags and freeze flat using a cookie sheet.
onion and basil.
Grill fresh corn on the bbq or outdoor
lended. Stir in the corn. Let sit for 10 to 15 minutes
ing to boil and boil for 10 minutes,cover and simmer
EP vegetables and herbs needed for the SAUTE FOR FRESH ITALIAN SAUCE (1 medium
For the corn salsa, boil, steam or microwave corn and beans until tender; drain. Rinse under cold water; drain. Combine corn and beans in a medium bowl with remaining ingredients.
For the fish, combine spices in a shallow bowl. Add fish; turn to coat fish in spice mixture.
Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Cook fish for 5 mins each side or until cooked through.
Serve fish with corn salsa.
If using fresh corn on the cob, cook the corn in boiling water and
all saucepan, combine 1 cup corn oil and 1/4 cup
n a saucepan.
Taste for seasoning (salt).
Heat to
lour and cook, stirring constantly, for about 1 minute.
If you are using fresh corn cook it for 5 minutes in boiling water
cut kernels off corn cobs, if using fresh corn.
In medium skillet
Cook chicken in slow cooker or crock-pot until tender. Remove meat from bone and shred. Cut corn off from a half dozen large ears of fresh corn. Make Noodles. Cook corn and Noodles in chicken broth. If you need more broth, add a can of chicken broth. Add chicken, parsley and hard-boiled eggs.
Preheat oven to 450\u00b0F.
Combine the eggs, cheese, corn, chilies, spices, and scallions (if using) into a bowl and mix well.
Pour mixture into the pie shell, and smooth over the top.
Bake for 25 minutes, or until center is firm to the touch.
Remove tart form oven, and immediately top with sliced tomatoes.
Sprinkle tops of tomatoes with cilantro and serve.
Fresh salsa or sour cream make nice garnishes.
Whisk together the first 5 ingredients in a large bowl; add bread, tossing to coat.
Let stand 30 minutes.
Preheat oven to 375\u00b0.
Stir corn and cheese into bread mixture; spoon into a well-buttered 13 x 9 inch baking dish.
Bake for 45 minutes or until set and golden brown.
Grate the corn off the cobs. (The original recipe said you could use frozen corn, but I don't think the results would be as good).
Add the baking powder and salt.
Preheat your oven to 425 degrees. Grease muffin cups (I used butter) and fill up about halfway with the corn mixture.
Bake for 25 minutes or until a toothpick comes out clean.
Mix corn, flour, sugar and salt together.
Combine well beaten eggs, melted margarine or butter and milk.
Mix with corn mixture. Pour into greased baking dish.
Bake at 350\u00b0 for 1 hour.
Stir from bottom 2 or 3 times during the first 30 minutes of baking time.
It's creamy and delicious and doesn't fall on its face as soon as it comes from the oven.
You can double recipe without fear of mishap.
Serves 6 to 8.