Combine corn, salt and water.
For fresh corn, cook about 5 minutes.
For frozen corn, heat until it separates.
Add margarine and evaporated milk.
Make a thickening from flour and water, using about 3 tablespoons of flour.
Bring corn to a boil and stir slowly as you add the thickening.
n the milk and reserved corn liquid (or water).
Stir
Remove the frozen corn from the freezer to begin
If you are using fresh corn cook it for 5 minutes in boiling
Saute the onion in butter in a soup pot until brown and soft.
Add the paprika, garlic and ginger and cook briefly.
Add the tomato and tofu, cut into small cubes; and the water.
Add the canned and frozen corn.
Bring soup to a boil, and simmer for a few minutes, stirring to prevent sticking.
Sprinkle chopped green onion on each serving.
This might be served with a side dish of rice.
For the chutney, preheat grill on high heat. Grill corn and tomatoes 5
mall saucepan, combine 1 cup corn oil and 1/4 cup
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.
15-20 minutes. Stir in frozen corn, cream and milk and bring
Melt butter in heavy medium saucepan over medium heat. Add garlic and cumin; saute 1 minute. Mix in rice. Add broth and frozen corn and bring to boil, stirring frequently. Reduce heat to medium-low and cook until rice is tender and mixture is slightly thick and creamy, stirring frequently, about 20 minutes.
Add cream and cheese and stir until mixture is heated through. Season to taste with salt and pepper. Sprinkle with chopped cilantro.
o 15 minutes).
Add corn, tomatoes, salt, sugar and cayenne
Brown salt pork in 3-quart saucepan.
Add onions and saute until they begin to turn yellow.
Add the water and bring to a boil.
Add the potatoes, creamed corn and frozen corn; reduce heat and simmer for 35 minutes.
Add salt, pepper, milk and butter; simmer for 5 minutes and serve.
Stir milk, cream-style corn, cream of mushroom soup, chopped green chiles, frozen corn, hash brown potatoes, ham, onion, butter, hot sauce, parsley, and chili powder in a slow cooker. Season with salt and black pepper. Cover and cook on High for 4 hours or on Low and for 6 hours.
Saute onion, garlic and sweet potato in butter or margarine until onion is translucent.
Add remaining ingredients except for corn and heavy cream.
Cook over medium heat for 45 minutes.
Add frozen corn and heavy cream.
Cook 5 more minutes over medium heat.
Adjust seasoning to taste.
immer for an additional half hour or so.
Add frozen corn and
s needed to prevent sticking) for about 10 minutes.
Stir
Cook fresh corn in 1 cup boiling salted for 2 to 3 minutes
In a large pot saute your onions, once they are soft add frozen corn. Cook until corn is a bit soft. Add your cans of creamed corn and rotel tomatoes. Add your cans of creamed potato, fill each can with milk and add to pot. Add your crab meat and seasonings (to taste). Stir to combine. Bring to a gentle boil then turn on low and cover. Allow chowder to simmer on low for at least 30-45 min so flavors can marry, stirring occasionally. Serve with a sweet cornbread or crackers.
ize to the kernels of corn.
In a large skillet
Add frozen corn, carrots, parsnips, cauliflower, and broccoli. Cook while stirring for 2