b>of the corn silk. Return corn husks over corn. Place corn in a large bowl of
he eggs, butter, creamed corn and sweet corn to the polenta mixture and
Pour the stock and 4 cups of water into a large saucepan and bring to a boil over high heat. Add the carrot, chicken, noodles, sweet corn and soy sauce.
Return the soup to a boil, then reduce the heat to medium and cook for 5 mins, until the chicken is cooked through and the noodles are tender.
Ladle the soup into serving bowls. Sprinkle with chives and serve.
boil. Add beans, sweet corn and creamed corn. Simmer, stirring occasionally, for
Shuck sweet corn and cut kernels off of the cob using a sharp knife and a big bowl (this can get messy); set aside.
Chop 1 bunch of green onions using a good portion of the green part.
Heat large saute pan and add butter and olive oil (be sure not to burn) add corn and green onions and saute for 4-5 minutes, top! Do not over cook!
Season with salt and pepper and ENJOY immediately!
Variations: Add chopped red pepper, garlic, green pepper, etc.
Bring the rice and 1 cup salted water to a boil, cover and cook over low heat for 20 mins. Drain and allow to cool.
Mix the vinegar, mustard, honey and garlic. Gradually whisk in the olive oil. Season with salt and black pepper. Stir in the parsley and chives.
Mix the rice, sweet corn, beans, tomatoes and onion. Drizzle with the dressing. Transfer to serving plates and sprinkle with the feta.
Mix the vinegar, lime zest, lime juice and chili flakes together and season. Gradually beat in the oil until fully combined. Mix the lettuce, sweet corn, kidney beans, tomatoes, onions and feta together and drizzle with the dressing. Serve in a large bowl and garnish with parsley.
Husk the ears of sweet corn and stand an ear upright
nd freeze. Make sure the corn is covered with the liquid
hot pan.
add sweet corn and thyme; carmelize and set
y chopping 1 cup of the frozen corn in a food processor
Cut off the top third section of each gem sqaush. Keep the lid to replace later.
Remove all the pips with a teaspoon.
Fill eash gem sqaush with sweet corn, clump of butter, garlic and grated cheese.
Replace the lid and wrap each gem sqaush with foil.
Place in coals.
The squashes are ready when soft at touch.
ups) of water. Bring to a boil. Add the corn on the
half the tin of corn and half the amount of jalapeno. Cook for
Boil chicken breast in water for 10-20 minutes or until juices run clear and chicken is done. Dice chicken and set aside.
Mix cream of chicken soup with 1/2 can water and 1/2 can milk and heat through, about 5 minutes on medium heat.
Add taco seasoning, cumin, and cilantro, stir.
Add onion and celery, cook on low about 5 minutes.
Add black beans, sweet corn, and chicken.
Cook on low for 10-20 minutes, stirring occasionally.
Serve topped with grated cheese and with tortilla chips for dipping. Enjoy!
p the rice.
Add sweet corn, lemon juice and sugar.
lace pasta, hot dog, onions, sweet corn in a large bowl.
and cloves. Pour in the corn muffin mix alternately with the
Place three or four ears of shucked corn in a bag and fill with water. Zip closed and place in the freezer.
To cook, simply add the corn and ice (removed from the plastic bag) to already boiling water and when the water boils again time to your desired doneness.
minutes.
Add zucchini, sweet corn, water and 2 teaspoons Cajun