Stir potatoes, whole kernel corn, cream-style corn, evaporated milk, vegetable broth, sweet onion, celery, garlic powder, dried chives, Worcestershire sauce, and black pepper together in a slow cooker. Cook 6 hours on Low, stirring occasionally.
Combine cream corn, whole kernel corn, tomatoes (undrained), broth and water in saucepan. Bring to a boil and simmer 5 minutes. Sprinkle each serving with shredded
cheddar cheese or chopped chili peppers.
Place whole kernels sweet corn and cream-style corn in a glass.
Add crushed ice.
Pour milk into the glass.
Top with a small scoop of your favorite vanilla ice cream.
Mix all ingredients with a spoon.
Enjoy!
Suggestions: You can use 2% or skim milk.
Place corn in a 1 1/2-quart glass jar.
Remove seed portions of tomato; dice and add to corn.
Cover with Italian dressing and marinate 12 to 24 hours in refrigerator, turning jar occasionally to be sure all vegetables are covered.
Drain before serving. Diced bell pepper and/or chopped green onions may be added for color and/or flavor.
Whole kernel yellow corn may also be added for color.
aucepan, cook half of the whole kernel corn, the onion and garlic in
Preheat oven to 350 degrees F (175 degrees C).
Stir whole kernel corn, cream-style corn, and corn bread mix together in a large bowl. Pour melted margarine into the bowl; mix. Fold sour cream into the corn mixture until smooth. Pour into an 8-inch square baking dish.
Bake in the preheated oven until the edges have browned and a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. Cool in the pans for 5 minutes before serving.
Preheat oven to 325 degrees F (165 degrees C).
Stir whole kernel corn, cream-style corn, sugar, egg, and about 3/4 of the melted butter together in a casserole dish. Fold about half the crushed crackers into the corn mixture. Sprinkle remaining crushed crackers over the top of the mixture and drizzle with the remaining butter.
Bake in preheated oven until beginning to brown, 25 to 30 minutes.
Sift together first 5 ingredients. Beat eggs in a medium size bowl until frothy.
Add 6 tablespoons milk and all dry ingredients.
Stir and add whole kernel and creamed corn.
Batter should resemble thick pancake batter.
If too thick, beat in 1 or 2 tablespoons more of milk until desired consistency is reached. Drop by heaping tablespoonfuls into deep oil (oil must be hot). Brown in about 2 minutes on both sides.
Combine corn, rice, milk, eggs, and chives in a large bowl.
Mix flour, baking powder, nutmeg, salt, and black pepper together in a separate bowl.
Stir flour mixture into corn mixture until well combined.
Heat olive oil on a griddle or a large skillet over medium heat.
Scoop 1/4-cup portions of corn mixture onto heated griddle. Cook until golden brown, 3 to 4 minutes per side.
Heat a skillet over high heat. Heat butter in hot skillet until almost completely melted; stir in corn. Season corn with Italian seasoning, salt, and black pepper. Cook seasoned corn until light golden brown, about 5 minutes.
In skillet, brown meat, onion and thyme in oil.
Season with pepper, if desired.
Stir in wine; bring to boil.
Simmer, uncovered, over medium heat, about 7 minutes or until liquid is gone.
Add tomatoes; reduce heat.
Cover and cook 15 minutes or until meat is tender.
Uncover and cook 5 minutes more.
Add corn and rice; heat through.
Garnish with sliced green onions, if desired.
Makes 4 servings.
Mix together cream cheese and boiling water.
Drain corn and add cheese mixture to corn in a casserole dish.
Mix crackers with melted butter or margarine; sprinkle on top of corn mixture.
Bake 30 minutes at 350\u00b0.
Preheat oven to 350 degrees F.
Let cream corn sit open for a minute, then skim clear liquid off top.
Spray 9 X 13 inch baking pan with non-stick vegetable spray; set aside.
Stir sugar, flour and nutmeg together in a medium bowl with a wire whisk.
Add eggs, beat well.
Beat in milk and vanilla, blending well.
Stir in corn and pour into prepared pan.
Drizzle butter evenly over the top.
Bake for about 1 hour; the center should\"jiggle\" when pan is gently shaken.
Preheat oven to 350 degrees F (175 degrees C).
Mix corn, green chilies, Monterey Jack cheese, mayonnaise, and Parmesan cheese in a 2-quart baking dish.
Bake in preheated oven until the cheese is melted and the dip is hot in the center, about 30 minutes. Top with olives to serve.
he eggs, butter, creamed corn and sweet corn to the polenta mixture and
boil. Add beans, sweet corn and creamed corn. Simmer, stirring occasionally, for
Pour the stock and 4 cups of water into a large saucepan and bring to a boil over high heat. Add the carrot, chicken, noodles, sweet corn and soy sauce.
Return the soup to a boil, then reduce the heat to medium and cook for 5 mins, until the chicken is cooked through and the noodles are tender.
Ladle the soup into serving bowls. Sprinkle with chives and serve.
Bring the rice and 1 cup salted water to a boil, cover and cook over low heat for 20 mins. Drain and allow to cool.
Mix the vinegar, mustard, honey and garlic. Gradually whisk in the olive oil. Season with salt and black pepper. Stir in the parsley and chives.
Mix the rice, sweet corn, beans, tomatoes and onion. Drizzle with the dressing. Transfer to serving plates and sprinkle with the feta.
Mix the vinegar, lime zest, lime juice and chili flakes together and season. Gradually beat in the oil until fully combined. Mix the lettuce, sweet corn, kidney beans, tomatoes, onions and feta together and drizzle with the dressing. Serve in a large bowl and garnish with parsley.
and cloves. Pour in the corn muffin mix alternately with the