For the chutney, preheat grill on high heat. Grill corn and tomatoes 5
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.
In a 1-quart casserole, combine whole kernel corn, cream cheese with chives, salt and pepper.
Cover and bake at 325\u00b0 about 45 minutes.
Serve baked corn in sauce dishes.
Makes 6 servings.
Combine corn and peas in large bowl.
In nonstick skillet, cook cumin and oregano in oil over medium heat for 2 minutes; pour over corn mixture and stir to coat evenly.
Stir in beans, tomato, and onion.
Whisk lime juice, mustard, garlic, and salt together in small bowl; stir in cilantro.
Pour over corn mixture and stir to coat.
Serve with baked tortilla chips and refrigerate any leftovers.
Melt Crisco; add flour and mix well.
Add milk gradually and bring to the boiling point, stirring constantly.
Add corn, sugar, salt and pepper and heat thoroughly.
Remove from fire; add well beaten eggs and pour into a greased baking dish.
Bake in oven at 350\u00b0 for 25 minutes, or until corn is firm.
1. Mix all ingredients together in large bowl.
2. Bake in 9 x 13 buttered pan at 350\u00b0 for 45 minutes.
put everything in a blender and mix.
pour into a small greased casserole and bake at 350 degrees for 50 minutes, until firm.
NOTE: I keep making batches of this until I have the amount I need to fill my dish. Make sure you use a shallow dish or it won't get done in the middle.
In a large saucepan combine corn, water, green or red bell
For the corn soup, mix stock, creamed corn, sweet corn, soy sauce and ginger in
reheat a grill pan. Brush corn with 1 tablespoon of oil
In a large pot place 2-3 inches of water. Add milk and sugar and mix well. Add corn.
Cover and bring to a boil. Let them low boil for 3-5 minutes watching that water level doesn't go too low. Add more water if needed.
Lower heat and simmer for 15-20 minutes.
Rermove and serve immediately nice and hot with butter and salt.
We usually eat our food while these are cooking and then clean our plates or get clean ones and enjoy our corn. We always say\"don't forget to leave room for the corn!\" and we always save these treats for last.
Preheat the grill on medium heat. Combine sugar, oregano, spices, oil and 1/4 cup water in a medium bowl. Rub rub spice mixture all over ribs. Grill, with lid closed for 45 mins, or until browned all over and cooked through.
Meanwhile, for the grilled corn salsa, grill corn until tender. When cool enough to handle, cut kernels from cobs. Combine kernels with remaining ingredients in medium bowl; toss gently to combine. Serve with ribs and warmed tortillas, if desired.
oil-lined baking sheet. Roast for 20 minutes or until blackened
Preheat the oven to 350\u00b0F. Brush chicken with olive oil and toss in bowl with Cajun spice mix. Make sure each portion is covered thoroughly. Adjust amount of seasoning according to taste. Place chicken on parchment paper-lined baking pan.
Bake for 30-40 mins or until cooked through.
Meanwhile, in 2 separate bowls mix all ingredients for corn salsa and guacamole.
Serve chicken with salsa, guacamole, and lime wedges on the side.
Combine pork, oil and seasoning mix in a medium bowl; toss to coat.
Warm the tortillas according to the package directions.
For the salsa, combine the corn, tomato, onion and cilantro in a medium bowl.
Heat an oiled grill pan or large skillet on medium-high heat. Cook the pork until browned and cooked through.
Serve the pork wrapped in tortillas with corn salsa, lettuce and sour cream.
Saute onion and salt in butter.
Combine with corn, eggs, muffin mix and cheese.
Put in 1 1/2-quart casserole.
Put remaining 1/2 cup cheese on top.
Bake at 350\u00b0 for 40 to 60 minutes.
Mix the ingredients together in a 9 x 13-inch dish.
Bake at 350\u00b0 for 35 to 40 minutes.
Top baked dish for 5 to 10 minutes to melt.
Makes a very large dish.
ADVANCE prep of the corn and peppers:
Preheat grill
educe heat and simmer, covered, for 2 hours 30 mins, or
Combine corn, green pepper and onion.
Place half the mixture in bottom of a 10 x 6 x 2-inch buttered baking dish.
Sprinkle 1/2 the crackers over the corn and add the remaining corn. Sprinkle the remaining crackers over the corn mix.
Mix the milk, salt and pepper and pour over the corn mix.
Dot with 2 tablespoons butter and bake at 350\u00b0 for 30 to 40 minutes.
Brown the sausage links and serve on top of the baked corn.