(NOTE: If using canned corn, skip this step.) Husk and wash corn and peel
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.
Boil salt meat for 1/2 hour to get
Melt 2 tablespoons butter in a large, heavy-bottomed pan.
Sprinkle in 3 tablespoons flour, stirring constantly.
Stir in 2 cups hot chicken stock and 1 cup hot milk, 1/4 teaspoon poultry seasoning, 1/8 teaspoon black or white pepper and a teaspoon of onion powder.
Simmer, bubbling slightly, for 10 minutes, until thickened.
Add 2 cups boneless cooked turkey and 2 cups drained canned corn (or frozen corn) and heat briefly, until warmed through.
Serve over rice, noodles or biscuit.
Mix well the cream cheese, eggs and sugar. Add and mix in corn muffin mix, creamed corn, canned corn, milk, butter or margarine and salt.
Place in greased 9 x 13-inch pan. Bake at 350\u00b0 about 45 to 50 minutes until set.
Beat the egg; add milk, shortening and canned corn.
Add dry ingredients sifted; beat well.
Drop by spoonfuls into hot fat. Cook until golden brown.
Takes about 3 minutes to fry with frying temperature at 380\u00b0.
Makes about 16 fritters.
(Serve hot with maple syrup.)
n the milk and reserved corn liquid (or water).
Stir
In a large saucepan combine corn, water, green or red bell
cook stirring for about 15-20 minutes.
Add in corn, refried
aucepan over medium heat. Cook corn for 5 mins, or until browned
oat. Season to taste. Bake for 20-25 mins, until tender
il and sear the swordfish for 1 to 2 minutes or
educe heat and simmer, covered, for 2 hours 30 mins, or
Preheat oven to 350\u00b0F. Lightly grease 4 - 4 inch pie dishes.
Line prepared dishes with pie dough. Trim edges. Chill for 10 mins. Line with parchment paper and fill with pie weights. Blind bake for 10 mins then remove weights and paper and bake for another 5 mins. Let cool.
In a medium bowl, whisk together eggs, milk, salmon, corn, dill, lemon zest and lemon juice. Season. Distribute between pie shells. Bake for 30-35 mins, until set. Serve warm or cold with mixed greens.
eat. Saute onion and garlic for 2-3 mins, until tender
For the fritters, sift flour and
nd chorizo for 5 mins, stirring. Stir in the corn kernels. Remove
edium heat. Cook the onion, corn and garlic, stirring, until the
Cook bacon in small skillet until crisp. Drain on paper towels. Crumble into a large bowl. Add corn, zucchini, flour, egg, feta, onion and parsley; mix well. Season to taste.
Heat oil in a large nonstick skillet on medium heat. Cook heaping tablespoons of mixture in 3 batches, for 2-3 mins each side, until golden and cooked through. Drain on paper towels and keep warm.
Serve with tomatoes, sour cream and sweet chili sauce.