Fantastic Grilled Corn on the Cob

Fantastic Grilled Corn on the Cob

Prep time: 5 min

Total time: 25 min
Makes: 4 servings

4 ears corn on the cob in husks

1/4 cup (1/2 stick) butter, softened
2 Tbsp. KRAFT Grated Parmesan Cheese
1 tsp. chopped fresh parsley

HEAT grill to medium-high heat. Husk corn; remove silk. Rinse corn under cold water; shake off excess. Wrap corn individually in foil.

GRILL 15 to 20 min. or until corn is tender, turning occasionally.

MEANWHILE, mix remaining ingredients; spread onto wrapped corn.

Source: Kraft

SALMON AND CORN CHOWDER

SALMON AND CORN CHOWDER

The corn sweetens this chowder that is best made form fresh Alaskan

Salmon.

4 cups salmon stock, hot

1 can (20 ounces) corn kernels in juice
1 pound fresh salmon fillets, baked and chunked (canned salmon may be
used as substitute)
1 cup milk
3 sticks celery, finely chopped
2 large potatoes, diced
1 large onion, finely chopped
1/2 cup butter
1/2 cup flour
1 teaspoon white pepper
1 teaspoon salt
1 teaspoon dill

Heat butter in a medium saucepan. Cook onion and celery for 2 minutes

on high heat. Reduce temperature to low and stir in flour. Cook on low
for 10 minutes, stirring often. Do not brown. In another pan, bring
fish stock to a boil and add potatoes. Cook until potatoes are tender.

Slowly stir flour mixture into boiling stock. Use a wire whip to ensure

smoothness. Add corn, salmon, and seasonings and simmer for 4 minutes.

Reduce temperature to low and stir in milk. If soup is too thick add

more milk. Ladle into bowls and garnish with fresh dill. Serves 6-8.

Corn Salad

Corn Salad
Serves 6-8
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

3 tablespoon olive oil

3 cups fresh corn kernels, about 6 ears
1 (15-oz) can black beans, well rinsed and drained
1 red bell pepper, diced small
1 orange bell pepper, diced small
1 jalapeno pepper, seeded, minced
4 thinly sliced green onions
1 clove garlic, crushed, finely minced
2 tablespoons chopped cilantro leaves
1/2 teaspoon ground cumin
1/4 teaspoon chipotle pepper, or to taste
3 tablespoon fresh lime juice
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon salt

Heat the olive oil in a large nonstick pan over medium-high heat. Add the corn and sauté, stirring, for about 3-4 minutes. Turn off the pan and

transfer corn into a large mixing bowl. Add the rest of the ingredients and
toss to combine thoroughly. Refrigerate for at least 4 hours before serving.

Toss well, and taste and adjust for salt and heat before serving.

Scalloped Corn

Scalloped Corn

Book: Betty Crocker's Cookbook, 9th Edition

Chapter: Vegetables & Fruit
Makes 8 servings
Prep: 10 min; Cook: 8 min; Bake: 35 min

2 tablespoons butter or stick margarine

1 medium onion, finely chopped (1/4 cup)
1/4 cup finely chopped green bell peppers
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon ground mustard
Dash of pepper
3/4 cup milk
1 (15 1/4-ounce) can whole kernel corn, drained
1 egg, slightly beaten
1 cup cornflakes cereal
1 tablespoon butter or stick margarine, melted

1. Heat oven to 350°.

2. Melt 2 tablespoons butter in 10-inch skillet over medium heat. Cook onion and bell pepper in butter, stirring occasionally, until crisp-tender. Stir in flour, salt, paprika, mustard and pepper. Cook, stirring constantly,

until smooth and bubbly; remove from heat

3. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1

minute; remove from heat. Stir in corn and egg. Pour into ungreased 1-quart casserole.

4. Mix cornflakes and 1 tablespoon butter; sprinkle over corn mixture. Bake uncovered 30 to 35 minutes or until center is set.

Korean-Style Corn Pancakes

Korean-Style Corn Pancakes

From Homemakers Magazine

1-1/2 c all purpose flour

2 T cornstarch
1/2 tsp salt
1/4 tsp black pepper
2 c ice water
2 eggs
2-1/2 c fresh or thawed corn kernels
6 green onions, halved lengthwise and cut in 2" lengths
4 hot red peppers, thinly sliced
3 T peanut or vegetable oil

Seasoning Sauce

1/4 c soy sauce

4 t rice vinegar
1 T toasted sesame seeds
2 tsp sesame oil
2 garlic cloves, pressed or minced
1 green onion, minced

1. Make seasoning sauce by mixing ingredients. Let flavours blend while

making corn cakes.

2. Whish dry ingredients for corn cakes. Add 2 cups ice water, stirring

till smooth. Beat in eggs just until blended. Stir in corn, onions and hot
peppers.

3. Heat 10" frying pan with half the oil over medium heat. Pour in half the batter. Fry, reducing heat if bottom browns too quickly, until top is set

and bottom is golden brown (~8 min). Flip and continue cooking until bottom is golden brown (~5 to 6 min). Slide unto a plate and cut into 6 or 8 wedges.

4. Repeat with remaining batter.

Serve with seasoning sauce on the side.

Corn Relish

Corn Relish

18 ears corn
1 head cabbage
4 medium onions
3 green peppers
1 1/2 tablespoons pepper
2 1/2 cups brown sugar
1/4 cup dry mustard
1/4 cup salt or to taste
2 quarts vinegar

Remove corn from the cob. Chop cabbage, onions and peppers. Add all ingredients to a large pan. Bring to a boil and simmer for 15 minutes.

Ladle into sterilized, hot jars. Seal immediately. Process in a hot water bath for 15 minutes.

 This recipe yields 5 pints.

Albuquerque Corn Salad

Albuquerque Corn Salad

2 cans (15-ounces) whole Kernel corn -- drained

2 cups cheddar cheese -- grated
1 cup mayonnaise
1 cup green bell pepper -- chopped
1/2 red onion -- chopped
1 (10.5 oz) bag chilli-cheese corn chips -- coarsely crushed

Mix first 5 ingredients and chill. Stir in corn chips just before serving.

 Description:

"This is a great dish for potlucks or casual suppers. Kids will love the crunch of chips."

Mexican Corn Salad

Mexican Corn Salad

Serving Size : 4

20 oz Corn, whole kernel

1 Pimiento -- chopped
1 Onion -- chopped
1 Green pepper -- chopped
1 sm Cucumber -- chopped
1/2 c Salad dressing, French
Lettuce cups

Drain corn. Combine corn, pimiento, onion, green pepper, and

cucumber. Add French dressing and mix well. Serve in lettuce cups.

Roasted Corn Salad

Roasted Corn Salad

Recipe By :Cooking Light, July/August 1998

Serving Size : 4

3 c fresh corn kernels

1 tbsp vegetable oil -- divided
cooking spray
2 tbsp white Balsamic Vinegar
1 tbsp Dijon mustard
1/4 tsp salt
1/4 tsp black pepper
1 c seeded tomato
1/2 c chopped red bell pepper
1/2 c chopped green onions

Preheat oven to 425°. Combine corn and 1 tsp of oil in a jelly-roll pan coated with cooking spray. Bake for 20 minutes or until browned, stirring occasionally.

Combine 2 tsp oil, vinegar, mustard, salt and black pepper in a medium bowl; add corn mixture, stirring well. Stir in tomato, bell pepper and onions. Serve warm or at room temperature.

Mexican Corn Salad 2

Mexican Corn Salad 2

3 tablespoons butter

2 cups whole corn kernels, cooked
1 diced red bell pepper
1 cup chopped zucchini
2 chopped green onions
1 jalapeno pepper, seeded and minced
1/2 cup salsa
2 tablespoons chopped fresh cilantro

 In a heavy large skillet, melt the butter over medium-high heat. Add the corn, bell pepper, zucchini, green onions and jalapeno pepper.

Saute until vegetables are tender, about 6 minutes. Remove from heat and

refrigerate vegetables until chilled.

Add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper to taste.

Fried Corn

Fried Corn

6 ears corn

1/4 cup bacon drippings or vegetable oil
2 Tbsp. all-purpose flour
1 Tbsp. sugar
1 c. water
1/4 c. milk
Salt and pepper to taste

Shuck corn. Wash and remove silk. After cutting the kernels in half with a sharp knife, cut kernel off. (This is called cream-style cutting.) Scrape juice out of corncob into the corn. Heat drippings in large heavy skillet. Add corn, flour, sugar, water, milk, salt and pepper. Bring mixture to boil, stirring constantly. Cover; reduce heat and simmer until corn is tender, about 20 to 25 minutes. If necessary, add a little hot water. Yields 4 servings.

Spoonbread

Spoonbread

1 1/2 Cups boiling water

1 Cup cornmeal
1 Tablespoon butter or margarine, softened
3 eggs, separated
1 cup buttermilk
1 teaspoon salt
1 teaspoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda

Heat oven to 375*F. Grease 2-quart casserole. In large bowl, stir boiling water into cornmeal; to prevent lumping, continue stirring until mixture is cool. Blend in butter and egg yolks. Stir in buttermilk, salt, sugar, baking powder and soda.

Beat egg whites just until soft peaks form; fold into batter. Pour into casserole. Bake 45 to 50 minutes. Serve hot with butter. I like to eat this with real maple syrup (OK, I'm drooling now).

Mrs. Edna's Corn Casserole

Mrs. Edna's Corn Casserole

1 tablespoon butter

3 tablespoons flour
1 teaspoon salt
1 tablespoon sugar
1 1/4 cups milk
2 cups corn -- cream style
1 green pepper -- finely chopped
2 tablespoons finely chopped pimiento
2 eggs -- well beaten
4 tablespoons buttered crumbs

Start oven at moderate, 375 degrees.

Melt butter in saucepan. Stir in flour, salt and sugar smoothly. Add milk slowly, stirring constantly over low heat until mixture thickens and boils.

Stir in corn, mix smoothly; add green pepper, pimientos and eggs. Pour into 1 1/2 quart casserole.

Cover with buttered crumbs. Bake in moderate oven for 20 minutes.
Lower heat to 350 degrees and bake 20 minutes longer or until top is browned and bubbly.

Serves six.

Source: "Key Home Gourmet CD Collection"

Corn Salad Casserole

Corn Salad Casserole

1 package cream cheese

1 small carton sour cream
1 teaspoon lemon juice
2 garlic cloves
1 can chopped black olives -- drained
1 jar chopped pimiento
1 cup chopped green onion
2 cans whole kernel corn -- drained

Cream together the cream cheese, sour cream, lemon juice and garlic. Add

the rest of the ingredients and stir. Serve hot for a casserole or cold
for a salad dish.

3rd Grade Teacher

Source:"Key Home Gourmet CD Collection"

Creamy Corn Casserole

Creamy Corn Casserole

Recipe By :Brenda Wood, Egbert, Ontario, Canada

Serving Size : 8

1 cup finely chopped celery

1/4 cup finely chopped onion
1/4 cup finely chopped sweet red pepper
3 tablespoons butter or margarine -- divided
1 10 3/4 ounce can condensed cream of chicken soup
3 cups corn kernels
1 8 ounce can sliced water chestnuts -- drained
1/3 cup slivered almonds -- optional
1/2 cup soft bread crumbs

In a medium skillet, saute celery, onion and red pepper in 2 tbsp butter

until tender. Remove from the heat; stir in soup, corn, water chestnuts and
almonds if using. Transfer to a 2 qt baking dish. Melt the remaining
butter; toss with the bread crumbs. Sprinkle on top of the casserole. Bake
uncovered at 350 degrees for 25-30 minutes or until bubbly.

"Taste of Home's Holiday Recipe Card Collection, 2001"

Corn Bread Casserole

Corn Bread Casserole

 4 tablespoons butter or margarine

2 medium onions -- finely chopped
2 large eggs
2 tablespoons milk
2 15 oz. cans cream-style corn
1 1 lb. pkg. cornmeal muffin mix
Vegetable cooking spray
1 container {8 oz.} sour cream
1 cup shredded Cheddar cheese
{set aside 1/4 cup for topping}

* Preheat oven to 350 degrees.

* In a medium saute pan or skillet, melt butter and cook onions over medium heat until slightly golden brown; remove from heat. Set aside.

* In a large mixing bowl, combine eggs and milk, stirring until blended. Add creamed corn and muffin mix, and continue to stir until well blended and creamy. {You may have very small lumps.} * Coat a 9 x 13-inch oval casserole with cooking spray. Spread layer of batter, then add a layer of each: onions, sour cream, and cheese. Continue to layer in the same order until ingredients are gone, about 3 layers. Top with 1/4 cup of remaining cheese.

* Bake 35 to 40 minutes or until puffed and golden. Let stand for 10 minutes before cutting. Serve warm or at room temperature.

By Cook1Read@aol.com on Mar 27, 1999.

By owner-mc-recipe-digest@lists.sierra.com (mc-recipe-digest)

Husker Corn Casserole

Husker Corn Casserole

8 servings

INGREDIENTS

1 can(14 3/4 oz.) Sweet Corn, undrained

1 can(14 3/4 oz.) Cream style Sweet Corn
1 stick Butter, melted
1 cup Elbow Macaroni, uncooked
1 TBSP grated Onion
1 cup processed Cheese, cubed (I use Velveta)
 

DIRECTIONS

Pre-heat oven to 350 degrees. Melt butter in a two-quart baking dish with lid. Add both cans of corn, macaroni, onion and cheese. Stir until well blended. Cover with lid and bake for 30 minutes. Remove lid and continue to bake for an additional 30 minutes.

Serve warm.

Paula Deen's Corn Casserole

Paula Deen's Corn Casserole

1 (15 1/4 oz) can whole kernel corn, drained.

1 (14 3/4 oz) can cream style corn.
1 (8 oz) pkg. corn muffin mix (Jiffy)
1 c. sour cream
1 stick (1/2 c.) butter, melted.
1 to 1 1/2 cup shredded cheddar cheese.

Preheat oven to 350 degrees F. In a bowl, stir together the two cans of

corn, corn muffin mix, sour cream and the melted butter. Pour into a greased casserole dish and bake for 45 minutes, or until golden brown. Remove from over and top with cheddar. Bake for an additional 5 to 10 minutes, or until cheese is melted. Let stand for 5 minutes and serve warm.

Corn Puppy Casserole

Corn Puppy Casserole

The Black Family Reunion Cookbook

1/2 cup butter flavored Crisco

1 cup finely chopped onions
2 tbsp flour
2 tbsp sugar
1 tsp salt
1 tsp pepper
1/2 tsp garlic powder
1/4 tsp dry mustard
1/2 cup milk
1 cup cornmeal
8-3/4 oz can whole kernel corn, drained
15 oz can cream style corn
3 eggs, lightly beaten
1/2 cup cracker crumbs
1 tbsp butter flavored Crisco, melted

1. Heat oven to 350'.

2. Melt 1/2 cup Crisco in large saucepan. Add onions. Cook and stir until

tender. Remove from heat. Stir in flour and seasonings. Cook on low until
bubbly. Add milk gradually, stirring constantly. Cook until slightly
thickened. Stir in cornmeal, whole kernel corn, cream-style corn and eggs.
Pour into 1-1/2 to 2-quart casserole.

3. Toss cracker crumbs with 1 tbsp melted Crisco. Sprinkle over casserole.

4. Bake at 350' for 30 to 40 minutes, or just until center is set.

6 to 8 servings

Cheesy Corn Casserole

Cheesy Corn Casserole
Serves: 6
Source: bigoven.com
Creamy and cheesy, this corn dish is perfect for parties or a winter side dish.
Ingredients:

1 can (12 oz.) Corn kernels
1 can (12 oz.) Creamed corn
1 package (8.5 oz) Jiffy corn muffin mix
1 cup Sour cream
1/2 cup Butter, melted
1 cup Cheddar cheese

Instructions:

1. Preheat oven to 350.

2. Mix all of the ingredients, except for the cheese.

3. Bake at 350 for 45 minutes.

4. Remove and add the cheddar cheese. Return to oven until cheese is melted.

Fresh Corn Mexican Casserole

Fresh Corn Mexican Casserole
Active Time: 20 Minutes
Total Time: 1 Hour 20 Minutes
Serves 6

This half-sweet/half-salty casserole is typical of Hermosillo, Sonora.

INGREDIENTS

10 ears corn, with kernels cut from the cob (about 3 cups)

3 1/2 ounces queso panela, or other semisoft, low-fat white cheese
3 1/2 ounces lard
1/2 teaspoon salt, or to taste
1/2 teaspoon baking powder
1 tablespoon sugar
3 tablespoons raisins, soaked in a little hot water and drained
2 tablespoons shredded (grated) Oaxaca cheese or mozzarella cheese
1 large poblano chile, roasted and cut into strips

DIRECTIONS

Preheat the oven to 350 degress F.

In a food processor, process the corn and cheese until smooth.

With an electric mixer, beat the lard for 5 to 7 minutes until light and fluffy. Add the corn mixture and beat for another 2 minutes, adding the salt and baking powder at the end.

Butter an 8-inch cazuela, or any ovenproof dish with high sides. Divide the mixture into 2 parts, adding the sugar and raisens to one of them. Spoon this mixture into one side of the mold.

On the other side, spoon half of the corn mixture, then the shredded cheese and chiles, then the remaining corn mixture. Bake in the oven for 1 hour, or until a knife inserted in the center comes out clean.

Corn Pudding

Corn Pudding

Recipe By :Mrs. Leslie M. Smith

Serving Size : 4

 2 Tablespoons Cornstarch

6 Eggs
1 tablespoon Sugar
1 can Cream style corn (#2)
3 cups Canned milk
Salt -- pinch

Mix cornstarch with 2T water to make a smooth paste. Add to #2 can of cream style corn (2-3 ears of fresh corn may be used when available). Beat eggs and add 3 c canned milk, 1T sugar, and salt to taste. eat together and add to corn mixture. Pour into greased casserole or flat pan. Bake in slow (300 degree) oven until consistency of custard, 50-60 minutes, until knife comes out clean when inserted.

Shared for Jamie's 2000 Holiday Swap by Gary R. Beck.

Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm

http://www.grassrootsrecipes.com

Corn Pudding (cleeb)

Corn Pudding (cleeb)

Recipe By :Shared for Jamie's 2000 Holiday Swap by Cleeb

Serving Size : 1

2 cans whole kernel corn -- drained

1/4 cup flour
1/4 cup sugar
1 teaspoon salt
1/4 teaspoon pepper
2 eggs beaten
2 tablespoons butter -- melted
1 1/2 cup milk

Combine corn, sugar, flour, salt and pepper. Stir in eggs and butter. Add milk, mix well. Pour into a greased 2 quart casserole dish. Bake at 400 degrees for 1 hour, or until light brown on top and set.

Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm

http://www.grassrootsrecipes.com

El Paso Corn Pudding Bake

El Paso Corn Pudding Bake
 
1 10 ounces can whole green chilies
1 pound can cream style corn
1 tablespoon flour
2 eggs -- well beaten
1/4 cup butter -- melted
1/3 cup milk
1/2 teaspoon salt
Pepper & savory salt to taste
Grated cheese

Cut chile in strips and line greased glass baking dish. Mix rest of

ingredients and pour and cover chilies. Cover with plenty of grated
cheese. Bake 30 minutes or until set in 350 degree oven. Serves 4.

Source:

"Key Home Gourmet CD Collection"

Corn Casserole

Corn Casserole

Recipe By : Alice Montgomery, CMC, Town Clerk, Littleville

1 can cream of celery soup

1/2 cup shredded cheese
1 package yellow rice
1 can niblet Mexicorn

1. Cook rice by directions on package. Add remaining ingredients and mix

well. Pour into casserole dish. Sprinkle with red pepper. Bake at 350? for
about 30 minutes.

Recipe Author: Alice Montgomery, CMC, Town Clerk, Littleville

Recipe Source: Alabama's Cooking Clerks, pg 22

Corn Casserole

Corn Casserole

1 can corn

1 can creamed corn

1 stick butter, melted

3 eggs

1 pkg Jiffy Corn Muffin Mix

2 c shredded cheese

Bake 350' ~ 50 min

Corn Pudding

Corn Pudding

"From Our Home to Yours"

Ozark First Church of the Nazarene"
2004

2 cans Cream Style Corn

1 Can whole Kernel Corn
4 eggs, well beaten
1/3 cup Sugar
3 Tablespoons Cornstarch
1 Tablespoon Minced Onion
1 teaspoon Salt
1/2 teaspoon Ground Mustard
1/2 cup Milk
1/4 cup Butter or margarine, melted

combine cream style corn, whole corn and eggs in a large bowl. Add sugar,

cornstarch, minced onion, mustard, salt and pepper. Stir in Milk and melted
Butter. Pour mixture into a greased casserole dish. Bake at 350F for one
hour, stirring once.

Fresh Corn Pudding

Fresh Corn Pudding

Serving Size : 4

 
 2 cups milk
1 tablespoon butter or margarine
3 large eggs
1/4 cup all-purpose flour
3/4 teaspoon salt
1 teaspoon Tabasco® Pepper Sauce
2 cups fresh corn kernels -- cut from the cob
3/4 cup coarsely chopped red or green bell pepper
Paprika

Preheat the oven to 325ºF. In a small saucepan, scald the milk, then stir in the butter, and remove from the heat.

In a small mixing bowl, whisk the eggs until foamy, then beat in the flour, salt, and Tabasco® sauce.

Gradually beat in the milk mixture. Add the corn and bell pepper and mix well.

Pour the mixture into a buttered 2-quart baking dish and sprinkle the top generously with paprika. Set the dish in a larger pan, then add hot water to the larger pan until it is filled 3 inches deep.

Bake for 1 hour and 15 minutes, or until the point of a knife inserted in the center of the pudding comes out clean. Let the pudding stand for 10 minutes before serving.

MC-Formatted and Posted by: Tara Davis (T1020D@aol.com)

 Source: "Paul McIlhenny with Barbara Hunter"