n the milk and reserved corn liquid (or water).
Stir
(NOTE: If using canned corn, skip this step.) Husk and wash corn and peel away
If fresh corn is available, slit center of kernels with sharp knife.
Scrape
into
bowl.
Measure
2
cups.
If using canned corn pour off excess water from kernel corn.
Beat eggs until thick.
Add
corn.\tCombine flour, salt, sugar and Texas Pete in mixing
bowl.
Stir milk into dry ingredients.
Blend in butter. Combine
with corn mixture.
Beat well, adding the browned sausage.
Pour
into
greased
1
1/2-quart casserole. Bake 1 hour and 20 minutes at 350\u00b0.
Cook fresh corn in 1 cup boiling salted
Line pie pan with pie dough.
Fill with alternating layers of corn, potatoes, hard-boiled eggs and parsley.
Season with salt and pepper.
Add butter and cream.
Place vented pie crust on top. Bake at 375\u00b0 for 40 minutes.
Makes 1 pie.
If using canned corn, use 2 cans.
If using fresh corn, remove corn from cobs.
Set aside.
Saute bacon in large pot until brown.
Remove bacon with slotted soup spoon and set aside.
Add celery and onions and cook in bacon fat until almost tender.
Pour in champagne and continue cooking until vegetables absorb liquid.
Return diced bacon to pot and stir in corn.
Moisten with cream.
Add thyme and simmer gently for 15 minutes.
Add clams to soup and continue cooking at a simmer until ready to serve.
Makes about 4 quarts.
Combine yogurt, ketchup and mustard in a large bowl.
Stir in green onions and dill, set aside.
Bring 2 cups water to a boil in a small saucepan.
Add corn and cook for 45 seconds or until just tender.
Drain in colander, rinse under cold water and drain again. (If using canned corn, do not cook, rinse and drain in colander.) Add dressing, along with cherry tomatoes and green pepper, toss well to mix.
Place lettuce leaves on plate, spoon on corn mixture and serve.
Fry bacon partially, then add onion and continue to cook until browned.
Pour off grease, except 3 tablespoons.
Add potatoes and corn with enough water for cooking; if using canned corn, do not drain.
Cook until potatoes are tender.
Make a thickening of 2 tablespoons cornstarch and 1/3 cup milk, stir into cooked mixture while it is lightly boiling.
Add 2 1/2 cups milk, salt and pepper to taste.
Heat thoroughly, if needed, add more thickening. Stir in Velveeta cheese until melted.
Heat the corn in the butter, add mustard, salt and pepper.
Add cheese.
Serve Hot.
Note: Time to prepare is if you are using fresh corn and must cut off cob and cook, if using canned corn preparation time will be much less.
Add
potatoes,
corn,
onion and celery to three quarts broth. May
use
1/2 water and 1/2 broth.
Cook until vegetables are done.
Add
chicken.
Bring to a boil and serve.
If using canned corn, add it when you add chicken.
Mix the brown sugar, honey, and cayanne in a small bowl together.
Slowly melt the butter in a skillet and add the salt and pepper.
Add the corn and cook until immersed in the seasoned butter and tender; this won't take long if using canned corn.
Add the brown sugar paste and stir through thoroughly, cooking on medium-high heat until immersed.
Turn the heat off and serve immediately.
Melt butter in a 3-quart dish.\tSaute onion, pepper and garlic on High
3 minutes or until tender.
Add corn, tomatoes and salt. Cover and
cook
on
High 20 minutes.
Stir once or twice. Cooking
time
will
be
shorter if using canned corn. You\tcan add
1
pound cooked shrimp during last 5 minutes of cooking if desired.
In medium saucepan cook corn according to package directions and drain liquid. If using canned corn, just heat it up.
Put the butter and cream cheese in a microwave safe bowl and nuke it for about 1 minute.
Add the butter and cream cheese to the corn. Cook, stirring occasionally, over moderately low heat until mixture is combined and heated through. Serve hot.
If using frozen corn, prepare as per packet instructions.
Cook the potato in a pot of lightly salted boiling water until tender, drain and mash with the cream.
While the potato is cooking, melt the butter in a small pan over low heat. Add the onion and cook, stirring, for about five-ten minutes, until very soft but not browned.
Blend the cooked corn with the cooked onion in a food processor until smooth, adding salt and pepper to taste. Stir into the mashed potato and cream, checking the seasoning for taste.
Preheat oven to 350\u00b0.
Mix eggs, butter, salt and sugar in a large mixing bowl.
Add corn and blend well.
Pour mixture into a lightly greased 10 inch baking dish.
Dot with butter.
Bake uncovered for 30 minutes, until set.
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.
br>Add as much fresh corn (which has already been cooked
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.
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.)
lour into a large bowl. Using fingertips, rub in butter. Stir