Dump the first 5 ingredients (corn to oregano) in a medium saucepan, stir well, and saute on a high flame for about 5 minutes or until most of the liquid has been absorbed or evaporated.
Now reduce the flame to low and add the cheese spread, and swirl it around with the sauteed corn with a wooden spoon until melted and well mixed.
Serve hot, on bread, or over mashed potatoes, or with just about anything else!
It's so yummy, you eat it straight.
oil. Add 9 ears shucked corn, cover and cook over moderately
eppers, 2 1/2 cups corn kernels, chopped onions and celery
Bring a large pot of salted water to a boil. Cook corn for 4 mins. Add sugar snap peas and cook for 1 min, or until just tender. Let cool for 5 mins then cut corn off the cob.
Heat olive oil and butter in a large frying pan over medium-high heat. Cook diced pepper and onion for 2 mins, or until tender. Add corn and cook for 1 min. Add snap peas and lemon juice. Cook for 1 min, or until heated through. Stir in chives and parsley. Season.
In a large nonstick skillet, saute corn in butter until tender. Reduce heat to medium-low; add the tomato, lime juice, salt and cumin. Cook and stir for 3-4 minutes or until heated through. Remove from heat and stir in cilantro.
Saute the corn kernels and mushrooms in butter, leaving them hot.
Add garlic powder to the saute. Mix well.
Serve hot with other dishes.
Melt butter in skillet and saute garlic over low heat just until it begins to sizzle.
Add corn and heat through, stirring occasionally.
Add thyme and salt and pepper to taste.
Serve immediately.
Remove husks and silks from corn. Cut corn from cob, scraping cob to remove pulp; set aside. Cook bacon in a large skillet until crisp; remove bacon, reserving drippings. Crumble bacon and set aside. Saute corn in bacon drippings until golden brown. Add water to cover, salt, and pepper. Bring to a boil; reduce heat, cover and simmer 30 to 45 minutes. Stir in crumbled bacon.
aute pan.
Add the corn, onion and red pepper and
Place corn on a microwave-safe plate;
Heat 2 tablespoons olive oil in heavy large skillet over high heat.
Add corn kernels and saute until light brown, about 5 minutes.
Transfer sauteed corn to large bowl; cool.
Add remaining 3 tablespoons olive oil, tomato and remaining ingredients to corn in bowl.
Toss to combine.
Season salsa to taste with salt and pepper. (Can be made 1 day ahead. Cover; refrigerate).
Saute corn and zucchini in 2 tablespoons
soften onions and garlic in a sautee pan with butter.
add frozen corn and 1/4 cup of water to pan and let simmer 4-5 minutes.
add basil leaves and salt and pepper and cook 3 minutes more or until corn in soft.
Heat oil over medium-high heat in large saucepan.
Add onions, garlic, and bell peppers, and saute until tender.
Add corn and carrots (be sure they are thawed)and cook over medium heat, stirring occasionally until heated through.
Add salt, pepper, basil, and Spike seasoning and mix well.
Simmer for 3-5 minutes more.
Note: You can substitute another all-purpose seasoning for Spike.
Cut corn off of cob.
Dice all peppers into small cubes.
Add white pepper and fry in butter until peppers are tender.
Note:
One-half cup popcorn equals 1 1/2 quarts popped corn.
alt and pepper.
Sauteed Mushrooms:
2 tablespoons olive
Inspect corn on the cob and remove
In a large saucepan combine corn, water, green or red bell
Remove from heat. Mix corn 2 tablespoons corn starch with 1/4