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.
0 minutes.
Brush the corn with oil and grill over
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.
o 8 minutes.
Citrus Corn Salad: In a large skillet over
o high heat. Grill the corn, about 10 minutes, until the
usks and silks from the corn.
Rub the canola oil
igh heat). Grill corn and bell pepper until corn is tender and
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.
Mix together and serve with corn chips.
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.
rill as above.).
Prepare corn according to package directions; cool
Cook corn bread as directed.
Cool and crumble, then add rest of ingredients.
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.
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.
Steam corn if using.
Drain well.
Dice vegetables and add to the corn.
Add remaining ingredients and mix well.
Chill for 30 minutes before serving.
In large bowl, mix corn, red onion, green pepper and parsley. In small bowl, whisk together sour cream and broth.
Add vinegar; whisk to blend.
Whisk in mayonnaise; beat until light and frothy. Toss cream mixture, salt and pepper with vegetable mixture. Chill.
When ready to serve, garnish with tomato, bacon and green onion.
Makes about 8 servings.
Chop zucchini, onion, pepper and celery.
Mix with corn.
Add dressing and mix together.
Chill, if desired.
Serves 8.
In a heavy large skillet, melt the butter over medium-high heat. Add the corn, bell pepper, zucchini, green onions and jalapeno pepper. Saute until vegetables are tender, about 6 minutes. Remove from heat and refrigerate vegetables until chilled.
Add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper to taste.
Mix corn bread mix, eggs, corn and oil and set aside.
Brown meat and drain.
Grease large iron skillet and heat.
Sprinkle meal to brown.
Pour batter on top.
Sprinkle with cheese.
Add meat, onions and pepper.
Pour remaining batter on top and bake in oven until brown.