For the chutney, preheat grill on high heat. Grill corn and tomatoes 5
overed, in a warm place for about 1 hour or until
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.
b>corn off the cobb in a soft downward motion. After cutting corn
Place bacon slices in skillet and cook until crisp; remove from skillet to cool.
For fresh corn, cut off cob (it is better cut off cream style).
Mix corn, salt and sugar; pour
into bacon drippings in skillet.
Crumble bacon strips into corn.
Add 1/2 cup water.
Cook 15 to 20 minutes over low heat.
Stir often.
br>Shuck and wash the corn. Make sure you get all
Cook the corn in boiling water for 35-45 mins. Preheat the oven to 400\u00b0F. Remove the corn from the pot and drain it well. Brush it with a little herb butter and wrap it with the bacon. Bake it in the oven for about 20 mins or cook it for about 10 mins under the broiler. Serve the corn hot, garnished with the remaining herb butter and sprinkled with parsley.
If using fresh corn and edamame, parboil for a couple of minutes. Drain
easpoons ground cumin. Stir-fry for 3-4 minutes.
Add
In a large saucepan combine corn, water, green or red bell
Fry bacon; set aside.
Leave fat from bacon in skillet.
Hold ear of corn perpendicular to cutting board.
With sharp knife, slice downward, cutting off tip ends of kernels, then scrape milk out of remaining kernels.
Heat bacon fat in skillet.
Add scraped corn and kernel tips.
Fry lightly for 3 minutes, stirring constantly.
Add enough milk to make creamed corn consistency. Add butter.
Cook another 5 minutes.
Add salt and pepper to taste.
Pour in serving dish and sprinkle crushed bacon over all. Serves 6.
over; simmer on low heat for 45 minutes or until rice
For the corn soup, mix stock, creamed corn, sweet corn, soy sauce and ginger in
Cut and scrape corn from cob (juicy corn works best).
Add a little water, the fried bacon (crumbled), sugar, salt and pepper (I use lots of pepper) to reserved grease.
Stir in corn.
Bring to a boil and simmer until corn is tender, adding water as needed.
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.
Cut kernels off fresh corn. Measure 3 cups corn.
In a 10
ntil firm.
Combine crushed corn flakes and cinnamon in a
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.
Fry bacon in skillet.
Remove bacon and add corn to drippings in skillet.
Crumble the bacon and add to the corn.
Cook over medium heat for 10 minutes, stirring constantly.
Add salt, pepper and sugar to corn mixture.
Add peppers for flavoring, if desired.