nd let stand for 10 minutes.
Brush the corn with oil
Mix corn and sour cream.
Chill before serving.
Add chips and mix well.
Drain corn.
Mix all ingredients together with mayonnaise and chill until ready to serve.
For the corn salad: In bowl combine corn, sweet pepper, chives, basil, maple
efrigerator and allow to marinate for minimum of 30 minutes (overnight
Cook rice until done.
Add Mexican corn
and
cream
of mushroom soup.
Put all ingredients in a
casserole
dish
and stir to mix.
Sprinkle grated cheese on top.
Bake in moderate oven until cheese melts and begins to bubble.
In a large saucepan combine corn, water, green or red bell
ubes. Marinate in the refrigerator for 1 hour, turning bag occasionally
igh heat). Grill corn and bell pepper until corn is tender and
ell and allow to marinate for 15 minutes.
Heat your
usks and silks from the corn.
Rub the canola oil
Cut corn off cob.
In a cast iron pan, heat oil over hight heat. Add corn. Season with salt. Cook for about 15 minutes until corn starts to brown.
Transfer corn to bowl and mix with mayo/crema, feta/cojita, scallions, cilantro, jalapeno, garlic, lime juice & chili powder. Season with salt if desired.
Can be served hot or cold.
1.Melt butter in skillet on medium-high.
2.Add corn and mix with butter.
3.Let corn char on bottom of pan. Then stir and char again.
4.Add the jalapeno, saute for a minute and then remove from heat.
5.Place into a bowl and add mayonnaise, garlic, green onions, cilantro, lime juice, cheese, chili powder and avocado.
6.Serve warm or chilled, your choice.
Combine corn, peppers, onion, celery, cheese and mayonnaise.
Cover and refrigerate 30 minutes or until chilled.
Stir in crushed chips, diced tomatoes and avocado just prior to serving.
Bake Mexican cornbread.
Cool; crumble.
Blend Ranch dressing mix and mayo in separate bowl and then add to crumbled cornbread. Toss in remaining ingredients.
Refrigerate for at least 3 hours and serve cool.
Pour corn in bowl and stir; then add finely diced onions, bell pepper and celery.
Salt and pepper.
Mix in diced tomato.
Add mayonnaise to taste or liking.
Chill and serve as a vegetable. May want to triple recipe for large group.
Mix together and serve with corn chips.
For the chutney, preheat grill on high heat. Grill corn and tomatoes 5
Take 1 pound ground meat and cook it for about 10 minutes. Take 2 cans corn and put over ground meat.
Cook until warm.
Take corn bread mix and mix it with a little water and 1 egg; stir. Take half of corn bread mix and spread it in the pan.
Take corn and meat and put it on top of corn bread mix.
Spread it around and take the other half of corn bread mix and spread on top of meat and corn.
Cook for about 30 to 40 minutes at 375\u00b0.
Brown ground meat until it loses its pink color, then drain. Add onion and peppers to meat mixture and saute for about 5 minutes; set aside.
Mix cornbread mix into an iron skillet that has been heated with oil in oven.
Pour meat mixture over cornbread mix.
Top with grated cheese.
Pour remaining mix over cheese.
Bake at 350\u00b0 for 1 hour.