ombine the canned yellow corn, mixed yellow and white corn, white shoepeg corn, and diced tomatoes
Place the shoepeg corn and fresh corn into a large pot with
br>Open shoepeg corn and add, stir. Add cilantro paste, white pepper and
Bring vinegar, sugar and oil to a boil and pour over corn, green beans, English peas, pimento and onion; toss lightly. Marinate in refrigerator, then serve cold or reheat and serve warm.
Melt butter in a large saute pan on medium heat.
Add onions and saute until translucent.
Add corn and green chiles (including juices), stirring until warmed through.
Stir in sour cream, Monterey Jack, salt& pepper and mix well until cheese just starts to melt.
Transfer to a 9x13 casserole dish and bake at 350 for 20 minutes.
Mix together beans, corn, sour cream, and cheese and put in an oven-safe dish.
Mix the crackers and melted butter and sprinkle over as a topping.
Bake at 350f for 40-45 minutes.
Drain corn and beans.
Mix corn, beans, bell pepper, onion, cheese, sour cream and soup.
Salt and pepper to taste.
Place in casserole dish (9 x 13-inches).
Melt the butter and cream cheese in a glass casserole dish in the microwave.
Mix well.
Add to the cheese mixture the corn, garlic powder, milk, and peppers.
Mix well.
Place in a preheated 350\u00b0 oven and bake for 30 minutes.
Serve immediately.
Makes about 8 servings.
Mix all of the ingredients in a bowl; stir until thoroughly combined.
Chill at least 1 hour before serving.
Serve with corn chips.
Heat flour, margarine and whipping cream until thick. Pour over Shoepeg corn and bake at 350\u00b0 for 30 minutes.
Combine Shoepeg corn with flour, whipping cream, salt and pepper.
Mix all together real good.
Put the butter on the top of it.
Preheat oven to 350\u00b0.
Bake for 45 minutes to 1 hour or until golden brown on top.
In a small saucepan, combine the sugar, vinegar and oil. Cook over medium heat for 5 minutes, stirring until sugar is dissolved. Cool completely. In a bowl, combine the corn, red pepper, onion and celery. Add dressing and toss to coat. Cover and refrigerate overnight.
Stir well. Serve with a slotted spoon in a lettuce-lined bowl if desired. Yield: 10-12 servings.
Country Woman.
HOW EASY IS THIS :-).
After cubing the cream cheese, mix all ingredients in large microwave-safe bowl and nuke until melted, stirring occasionally.
Great served hot or cold, out of the fridge.
In a large serving bowl, combine the first 8 ingredients.
In a small bowl, combine vinegar, sugar, oil, salt and pepper; whisk until sugar is dissolved.
Pour over corn mixture; mix well.
Cover and chill for at least 3 hours.
Stir just before serving; serve with a slotted spoon.
re tender.
Add onions, corn, green chilis (undrained), 1 tsp
Grease a 1-quart casserole.
Beat sugar and eggs.
Add milk, mixing well.
Add corn and bread crumbs, mixing well.
Add nutmeg, mixing well.
Pour into casserole.
Sprinkle with nutmeg; dot with butter.
Bake in a 350\u00b0 oven for 1 hour.
Melt butter, milk and cheese.
Drain corn.
Add garlic salt and peppers.
Bake until bubbly, 350\u00b0.
I substitute whole kernel corn for the Shoepeg when I don't have the Shoepeg and it's very good also.
Mix all ingredients together.
Refrigerate.
Flavor is best after several hours refrigeration.
If doubling recipe, use only 1 1/2 cups mayonnaise.
Marinate the first four ingredients for a minimum of four hours.
After marinating, drain off Italian dressing and add mayonnaise.
The mayonnaise should be just enough to coat the salad.
Chill.
Add the cheese and bacon just prior to serving. This recipe can be used as a salad or a dip with frito corn chips.
Cook Shoepeg corn on medium heat in shortening until tender. Add remaining ingredients.
Cook for 15 minutes.