(NOTE: If using canned corn, skip this step.) Husk and wash corn and peel
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.)
n the milk and reserved corn liquid (or water).
Stir
0 minutes.
Add in corn, refried beans and black beans
Flake tuna in a medium bowl, the stir in corn and mayonnaise.
Spread half of each flatbread or wrap with the avocado and season to taste. Spread tuna mixture over avocado, then top with spinach. Roll up tightly to enclose. Refrigerate until ready to serve.
our choice, black beans, and corn to stock pot with the
ven.
Add the shallot, corn and red pepper to pan
Mix corn with salt, pepper and sugar.
Place corn in a buttered baking dish.
Cover entire dish with finely diced bacon.
Bake at 350F for 35 minutes or until bacon is crisp.
aucepan over medium heat. Cook corn for 5 mins, or until
until fragrant. Add cream and corn kernels. Bring to a boil
alf each of the bacon, corn and Parmesan. Make a well
Melt Crisco; add flour and mix well.
Add milk gradually and bring to the boiling point, stirring constantly.
Add corn, sugar, salt and pepper and heat thoroughly.
Remove from fire; add well beaten eggs and pour into a greased baking dish.
Bake in oven at 350\u00b0 for 25 minutes, or until corn is firm.
Melt the butter in the bottom of at least a 12 quart stock pot.
Add onion and cook until translucent.
Add flour to make a roux and cook for 3 minutes.
Add chicken stock, mix until smooth.
Add cheez whiz, stir until smooth.
Add the potatoes, potato water, ham, both kinds of corn, the milk and the raw macaroni.
Be sure to stir so that the noodles don't stick to the bottom and burn.
When noodles are cooked and soup is nice and thick, (add more milk or chicken stock if it thickens too much) add cajun spices to your liking.
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.
Preheat oven to 400\u00b0F. Melt butter in a saucepan on medium heat. Cook onion and celery 3 mins, stirring, until onion is soft. Add flour and cook 1 min, stirring, until bubbling. Add milk and cook, stirring, 3-4 mins, until mixture boils and thickens. Remove from heat and add salmon, corn, peas and half of cheese.
Pour mixture into an ovenproof dish. Combine breadcrumbs and remaining cheese and sprinkle on tuna mixture. Bake 15 mins, until golden. Serve immediately.
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.
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.