Mix white corn, black beans, tomatoes, red bell pepper, red onion, cilantro, lime juice, tequila, salt, and black pepper in a large salad bowl.
edium heat. Add onion and corn and cook for 3 minutes
Mix tomatoes with green chile peppers, Mexican-style corn, yellow and white corn, white corn with chipotle peppers, cucumber, red bell peppers, cilantro, red onion, and lime juice together in a large bowl.
he canned yellow corn, mixed yellow and white corn, white shoepeg corn, and diced tomatoes
Stir beans, chicken, Alfredo sauce, chicken broth, green chilies, yellow corn, white corn, Monterey Jack cheese, pepperjack cheese, sour cream, cumin, garlic, white pepper, and cayenne pepper together in a slow cooker.
Cook on Low, stirring occasionally, 3 to 4 hours.
ot.
Add half the corn along with all other ingredients
Cut corn off of cobs and scrap cobs clean.
Preheat oven to 350\u00b0.
In a medium bowl, use mixer to cream egg yolks.
Beat until smooth.
Add milk and mix until well combined.
Stir in corn, salt and pepper.
In a small bowl, beat egg white until stiff enough to form peaks.
Fold egg whites into corn mixture.
Pour into lightly greased 1 1/2 quart casserole dish.
Bake 45 minutes.
Remove from oven.
Cover and let stand until set.
ccasionally.
Stir in the corn; cook for 4 minutes, stirring
Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x13 inch baking dish.
In a medium bowl, mix together the white corn, cream corn and eggs until well blended. Combine the flour, salt and sugar; stir into the corn mixture. Mix in the creamer and oil, then fold in the cranberries. Pour into the greased pan, and spread evenly.
Place the baking dish in a large pan with 1 inch of water. Bake for 1 hour in the preheated oven, until firm.
Combine honey, egg yolks and butter until smooth.
Add milk, corn, salt and pepper.
Fold in egg whites.
Bake in casserole dish for 45 minutes at 350\u00b0.
In a large bowl, mix the corn, white corn, tomatoes, sweet peas, cucumber, onion, and pimentos. Fold in the mayonnaise. Season with salt and pepper. Cover, and chill at least 1 hour in the refrigerator.
Slice corn from cobs; set aside.
In a bowl, mix together the butter and honey; add in flour and egg yolks; stir to blend until smooth.
Add in milk, stir to blend.
Stir in corn, salt, and pepper; set aside.
Whip egg whites until stiff peaks form; fold into corn mixture.
Transfer mixture to a greased 1 1/2 quart casserole dish.
Bake in a 350\u00b0 oven for 45 minutes.
Saute the chopped, white portion of green onions in
Drain corn and green beans. Set aside. Chop celery, bell pepper and green onions and mix with corn and green beans. Blend vinegar, oil, sugar, salt and pepper in saucepan and bring to boil. Set aside and let cool.
Fill a large roasting pan with 6 to 7 quarts popped corn.
In another pan, add brown sugar, margarine and white corn syrup. Boil 5 minutes and remove from heat.
Blend in vanilla, soda and salt.
Pour mixture over popcorn, mixing well.
Place in 250\u00b0 oven for 40 minutes, stirring occasionally from bottom.
Spread on sheets of waxed paper to cool.
Store airtight.
In 1 1/2-quart casserole dish, mix brown sugar, butter or margarine, white corn syrup and salt.
Microwave on High until boiling, then cook 2 minutes longer.
Gently stir in baking soda. Pour syrup over popped corn in a paper grocery bag.
Close, shake and microwave on High 1 1/2 minutes, shake, microwave High 1 1/2 minutes.
May need to repeat a third time.
Pour caramel corn onto cookie sheet to cool.
Store in an airtight container.
Place corn in heavy foil pour butter over corn and sprinkle minced peppers over corn. Seal foil around corn tightly.
Grill over hot coals for 5-8 minutes.
ernels from the ears of white corn.
Whisk the olive oil
Mix yellow corn, white corn, black beans, black-eyed peas, tomatoes, avocados, cilantro, and green onion together in a large mixing bowl. Pour salad dressing over the corn mixture and stir to coat.
Cover bowl with plastic wrap and refrigerate until chilled, at least 20 minutes.
Drain white corn, yellow corn and peas.
Add diced celery, onion, green pepper and pimento.
Bring salad oil, vinegar, sugar, salt and pepper to a boil.
Pour over vegetables and let set for 24 hours.
Will keep for 2 weeks.