ffin tin plus 6 cups of an additional tin.
rved within one minute of processing. The corn needs to be served
Pull a lengthwise strip of corn husk (about 1 to 11/
he silks from the ears of corn but do not remove the
Combine basil, oil, red pepper, salt, and black pepper in a bowl.
Remove husks from corn.
Place each ear of corn on a piece of heavy foil.
Brush ears with mixture.
Wrap corn in the foil.
Place corn on the grill rack directly over medium coals. Grill uncovered about 20 minutes/until kernels are tender, turning frequently.
Put a lot of water on giblets or use a can of chicken broth. Mix all the ingredients well and heat in a 350\u00b0 oven for 25 to 30 minutes.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
Start boiling ear of corn. Alternately, frozen corn can be used instead.
Heat the oil in a deep fryer to 375 degrees.
Combine the buttermilk and Tabasco in a shallow bowl.
Place corn into buttermilk mixture and turn to coat.
Combine the corn meal, flour, and Essence seasoning. Mix well.
Remove each ear of corn from the buttermilk and place in the cornmeal mixture coating well.
Place on a rack to allow the coating to set.
If needed, coat again with the cornmeal mixture. Carefully drop each ear of corn into the hot oil and fry until golden brown.
Drain on absorbent paper. Serve warm.
Cook a skillet of corn bread according to directions, except add fewer eggs.
Bake.
Crumble corn bread.
Toast 4 pieces of light bread in corn bread.
Cook the celery and onion in chicken broth until tender.
Pour mixture in corn bread; mix with a fork until moist (not wet).
Add the sage and black pepper.
Eat as is, or bake and eat with chicken gravy.
Shuck and clean corn silk from fresh corn. We usually give this
Clean, cut kernels of corn of cob and scrape all corn milk from the cob.
Chop onion, peppers, tomato and garlic and add to corn in medium bowl.
Season with salt and creole seasoning with red ground pepper.
Heat oil in medium sized saucepan.
Add all at one time into hot oil: corn with seasoning, onion, bell pepper; garlic salt, creole seasoning, sugar and butter:
Cook until oil comes to top of mixture of corn and thickens.
ake the preparation quick. Wash corn kernels before use. If using
eat. Carefully add fresh ears of corn; return to a boil. Lower
Butter each ear of corn and sprinkle with curry powder.
Wrap each ear of corn in a sheet of aluminum foil.
Place on grill for approximately 10 minutes, or until cooked.
In a small bowl, combine the first seven ingredients.
Spread over corn; sprinkle with Parmesan cheese.
Wrap each ear of corn in a double thickness of heavy-duty foil.
Grill, covered, over medium heat for 30-35 minutes or until corn is tender, turning occasionally.
Saute onions and bell peppers in oil until golden brown, stirring frequently.
Add tomato sauce, Ro-Tel and cook on low heat for about 15 minutes, stirring often.
Add drained whole kernel corn and smother for 10 to 15 minutes.
Add creamed corn to pot. Cook on low to medium heat for about 1 hour.
Add corn-on-the-cob and cook for 15 to 20 minutes more.
Make sure you have enough water at all times.
Use 2 cups of water to every can of corn to be on the safe side.
Thicken with flour.
Leftovers can be frozen.
Take the outer layer of the husk off of the corn and discard, leaving the clean part of the husk and silk intact.
Wrap the damp paper towel over the ear of corn and place it in the microwave.
Microwave the corn on high for exactly 2 minutes.
Take it out of the microwave and peel the husk away and carefully remove the silk.
Season to your taste and enjoy.
Note: For two ears heat them on high for 4 minutes, add two minutes for each additional ear of corn.
With sharp knife, cut tips of corn off the cob. With back of knife, scrape off remaining pulp and juice. In a 10-inch skillet, stir in margarine until melted. Add squash, corn, salt and pepper; cover. Simmer, stirring occasionally, about 15 minutes. Reduce thin liquid in the skillet by cooking a few minutes on high, stirring briskly. Makes 6 to 8 servings.
Soak ears of corn still in husk for at least one hour in water.
While the corn is soaking, build fire over loosened dirt, let coals burn down.
Pull husk back and remove silk; put salt, pepper, and butter on corn.
Pull husk back onto corn.
Wrap in foil.
Pull coals aside and dig into loosened dirt to make hole 6 to 8 inches deep. Place corn in hole pull coals back over buried corn.
Build another small fire to keep coals hot.
Roast 30 to 45 minutes.