Baked Corn

Baked Corn

2 15 oz. cans

 1 whole kernel corn -- drained

 4 ounces cream cheese

 4 tablespoons butter

 4 ounces ORTEGA® Diced Green Chiles -- drained

 1/4 teaspoon crushed garlic

Preheat oven to 350°F.

Combine corn, cream cheese and butter in a medium saucepan. Heat over medium-heat until cream cheese is melted and smooth. Stir in chiles and garlic. Pour into a 2-quart baking dish and bake for about 30 minutes or until bubbly. Remove from oven; serve warm.

Preparation time: 5 mins

Cooking time: 30 mins

NOTES : Serve this zippy side dish with a zesty Mexican chicken dish.

OVEN BAKED CORN

OVEN BAKED CORN

Content Copyright © 2011 Cooks.com - All rights reserved.

1 can Del Monte cream-style corn

 2 eggs, beaten

 2 tbsp. sugar

 1/2 tsp. salt

 1 can evaporated milk

In a medium bowl, combine all ingredients. Pour into a 2 quart casserole or baking dish.

In oven, set baking dish in a large pan of hot water, filled until water reaches half way up side of baking dish.

Bake at 350°F for about 60 minutes of until a thin knife inserted in center comes out clean.

Makes 6 servings, but recipe may be easily doubled.

GRANDMA'S PICKLED CORN

GRANDMA'S PICKLED CORN

Content Copyright © 2011 Cooks.com - All rights reserved.

one dozen (more or less depending on size) ears of corn

 2 cups sliced celery

 1 cup chopped onion

 2 cups chopped cabbage

 1 cup chopped red, yellow or green bell pepper (or mixture)

 1/2 tsp. ground ginger

 1 cup brown sugar (packed in measuring cup)

 3 cups organic cider vinegar

 2 tablespoons mustard seeds

 1 tablespoon dry mustard powder

 1 teaspoon curry powder

 1 tablespoon canning salt

 Bundt pan

Peel off corn husks and be sure to remove all remnants of the silk. Rinse corn and cut off ends.

In a large pot, boil 2-3 quarts of water. When water begins to boil, add corn and boil for 5 minutes.

Rinse corn under cold water. Stand an ear of corn on end in the center of the Bundt pan. Using a sharp knife, cut corn kernels from each ear. (Shortcut: Frozen corn may be used.)

In a 6 quart pot, mix 8 cups corn with remaining ingredients. Bring to a boil and reduce heat to a simmer.

Cover and continue to simmer over low heat for 15 minutes.

Have ready 6 pint jars (I always have a few extras on hand, too). Wash jars in hot soapy water or use the sani-cycle of your dishwasher. Keep jars hot until ready to use while preparing lids according to manufacturer's instructions.

Ladle relish into hot jars leaving 1/4-inch head space. Wipe rim of jar clean using a damp paper towel; adjust lid.

Process in a boiling water bath canner for 15 minutes.

Remove from canner and allow to cool for 24 hours before storing in a cool, dark place.

Almost Popeyes Red Beans & Rice

Almost Popeyes Red Beans & Rice

Ham hocks, which are reasonable at most markets, are placed in the oven for several hours so that the fat drains out. There's your rendering. As for the beans, find red beans (they're smaller than kidney beans) in two 15-ounce cans. If you're having trouble tracking down red beans, red kidney beans will substitute just as well.

Beans
2 pounds smoked ham hocks
2 15-ounce cans red beans
1/2 cup water
1/2 teaspoon brown sugar
1/8 teaspoon salt
dash garlic powder
dash onion powder

Rice
2 1/4 cups water
1/4 cup butter
1/4 teaspoon salt
1 cup converted rice

1. First you must render the fat from the smoked ham hocks. Preheat oven to 375 degrees and place the ham hocks in a deep pan. Cover pan with foil and bake for 4 to 5 hours or until 1/4 cup of fat has rendered from the hocks.

2. Combine 1/4 cup pork fat with one 15-ounce can red beans plus liquid in a medium saucepan. Add 1/2 cup water, brown sugar, 1/8 teaspoon salt, garlic powder, and onion powder. Bring mixture to a boil, then reduce heat and simmer for 20 minutes. Use a potato masher to smash beans into a paste-like consistency. Add entire contents of remaining can of beans to the mixture and cook for an additional 10 minutes.

3. Prepare rice for 4 servings. For Uncle Ben's converted rice you bring 2 1/4 cups water to a boil. Add 1/4 cup butter and 1/4 teaspoon salt. Add 1 cup of rice, reduce heat to low and simmer rice for 20 minutes or until tender.

4. To prepare each serving scoop 1 cup of beans into a bowl. Add 1 cup of rice on top of the beans and serve. Makes 2 large servings.

Black Beans and Coconut Lime Rice

Black Beans and Coconut Lime Rice

Ingredients:
1 cup sweetened flaked coconut
1 1/2 cups chicken broth
1/4 tsp salt
1/4 tsp pepper
3 tbsp butter, divided
1 1/4 cups uncooked basmati rice
1 small onion, chopped
1 poblano pepper, diced
2 (15 oz.) cans black beans, drained and rinsed
2 tsp chili powder
1 tsp ground cumin
1 lime
2 green onions, thinly sliced
1/2 cup chopped fresh cilantro
1 mango, diced

Directions:
1. Preheat oven to 350F. Place coconut in a single layer on a baking sheet and cook for 8-10 minutes, until toasted.
2. In a 2-quart saucepan, bring broth, salt, pepper, 2 tbsp butter, and 1 cup water to a boil. Add rice, cover, and reduce heat to low. Cook 15-20 minutes, until water is absorbed and rice is tender.
3. While rice is cooking, melt remaining 1 tbsp butter in a medium saucepan over medium-high heat. Add onion and poblano pepper, sauteing for 5 minutes or until tender. Stir in black beans, chili powder, cumin, and 3/4 cup water. Cook over medium-low heat, stirring occasionally, for 15 minutes.
4. Grate zest from lime and add to a bowl. Squeeze lime juice into bowl. Fluff rice with a fork and add to lime zest and juice. Stir in coconut, green onions, and cilantro. Top with bean mixture and chopped mango.

Cheesy Corn Bake

Cheesy Corn Bake

 2 tablespoons butter or margarine

 4 teaspoons all-purpose flour

 1/8 teaspoon garlic powder

 3/4 cup milk

 1 1/2 cups shredded sharp Cheddar cheese -- (6 ounces)

 1 package cream cheese -- (3-ounce) cubed

 3 packages frozen whole kernel corn -- (10-ounce) thawed

 2/3 cup diced ham (3 ounces)

Melt butter in a heavy saucepan over low heat; whisk in flour and garlic powder. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking until thickened. Add cheeses; cook over low heat, stirring until melted. Stir in corn and ham. Pour into a greased 2-quart baking dish.

Bake at 350° for 45 minutes.

Yield 8 servings

 Southern Living, OCTOBER 1998

Cream-Style Corn Recipe

Cream-Style Corn Recipe

I was raised on a farm in this small rural community. Although I'm not living on a farm at present, I'm still a country girl at heart! When I shared some fresh corn with a neighbor, she shared this recipe with me...I've found it's the best way to retain the corn's crisp sweet flavor after freezing.

16 Servings

 Prep: 15 min.

Bake: 1-1/2 hours

Ingredients

 18 cups fresh corn, divided

 2 cups milk

 1 tablespoon pickling salt

 1/2 cup butter, cubed

 1/3 cup sugar

Directions

 In a food processor, process half of the corn until creamy. Combine

with remaining ingredients in a large baking pan. Cover and bake at 325° for 1 hour and 30 minutes or until heated through, stirring frequently.

Yield: 2 quarts.

Fiesta Corn Tart

Fiesta Corn Tart

 12 servings

 INGREDIENTS

 1 refrigerated pie crust, softened as directed on box

 2 cups finely shredded taco-flavored Mexican cheese blend (8 oz)

 1 can (11 oz) Mexicorn® whole kernel corn with red and green peppers, drained

 1 cup whipping cream

 2 eggs

 1 1/2 cups Thick 'n Chunky salsa

 Fresh cilantro sprigs, if desired

DIRECTIONS

 1 Heat oven to 375F. Place pie crust in 9-inch tart pan with removable bottom. Press in bottom and up side of pan, trimming excess dough as necessary.

 2 Sprinkle cheese in crust-lined pan. Evenly spread corn over cheese. In small bowl, beat whipping cream and eggs with whisk. Pour egg mixture over corn.

 3 Bake 45 to 50 minutes or until golden brown. Let stand 15 minutes. Cut into wedges. Serve with salsa; garnish with cilantro.

Black Beans & Rice Salad

Black Bean & Rice Salad
15 min | 15 min prep |

I always cook extra rice so I can make this salad the next day.

SERVES 4

Ingredients
2 cups cooked black beans or canned black beans, rinse & drained, checked
2 cups cooked rice
1 1/2 cups fresh cilantro
1/4 cup lime juice
3/4 cup oil
1/2 cup chopped onion
2 cloves garlic, crushed
salt
fresh ground black pepper

Directions
1. Mix the beans, rice, and cilantro together in a bowl.
2. Place the lime juice in a small bowl and whisk in the oil.
3. Add the onion and garlic and toss with the rice and beans.
4. Add salt and pepper to taste.

From www.recipezaar.com

Red Beans and Rice

Red Beans and Rice

Serving Size : 4

1 lb Spicy smoked sausage -- such
- as kielbasa -- cut into 1/2"
- slices
2 cn (15 oz) small red beans
- drained*
1 Green or yellow bell pepper
- chopped
1 Jalapeno chile -- seeded and
- finely chopped
1 cn (15 oz) peeled diced
- tomatoes in juice
1 sm Red onion -- chopped
1 c Uncooked rice

In a slow cooker, combine sausage, beans, bell peppers, jalapeno
chiles, tomatoes and onion. Cover and cook on LOW 5-1/2 - 6 hours.
Meanwhile, cook rice according to package directions. Spoon cooked
rice into individual soup bowls or one large serving dish. Top with
bean mixture. makes 4-6 servings

Converted by MM_Buster v2.0l.

Southern Fried Corn

Southern Fried Corn

Recipe By :Shared for the swap by Sandi

 1 cup milk

 6 ears corn

 3 slices bacon

 1 Tblsp sugar

 salt and pepper to taste

Cut corn from ears, making sure to get all the juices. Add milk to corn and stir well. Fry bacon in a skillet. Remove meat and add corn to skillet. Cook over medium heat for 15 minutes, stirring often. Add sugar, salt and pepper.

Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm

http://www.grassrootsrecipes.com

Sweet Corn Pancakes

Sweet Corn Pancakes

Recipe By :Great Lake Effects

 Serving Size : 4

 1 pound frozen corn -- thawed

 2 eggs

 1/4 cup finely chopped onion

 2 scallions -- finely chopped

 1 clove garlic -- minced

 3/4 cup flour

 1/4 cup cornmeal

 1 tablespoon baking powder

 1 1/2 teaspoons salt

 1 1/2 teaspoons sugar

 1 1/2 teaspoons crushed red pepper

 Vegetable oil -- for frying

Process 1/2 of the corn in a food processor until pureed. Mix with the remaining corn, eggs, onion, scallions and garlic.

Combine the flour, cornmeal, baking powder, salt, sugar and red pepper in a bowl and mix well. Stir in the corn mixture.

Chill, covered, in the refrigerator.

Heat a small amount of oil in a nonstick skillet. Pour enough batter into the skillet to form a 3- to 4-inch pancake.

Bake until brown on both sides, turning once. Repeat the process with the remaining batter.

May prepare pancakes in advance, store in the refrigerator and reheat in the oven just before serving.

Makes 4 servings.

The Junior League of Buffalo is an organization of women committed to promoting voluntarism, developing the potential of women, and to improving the community through the effective action and leadership of trained volunteers. It's purpose is exclusively educational and charitable.

Great Lake Effects

 Buffalo Beyond Winter and Wings

 A Cookbook by the Junior League of Buffalo

 Publication Date: December 1997

 ISBN: 0-9655935-0-9

Corn and Broccoli

Corn and Broccoli in Cheese Sauce

 Serves: 8

 Source: Healthy Cooking October/November 2009

"This dish is a standby. My daughter likes to add leftover ham to it." Save room in the oven by making this savory side in your slow cooker. Joyce Johnson - Uniontown, Ohio

Ingredients:

1 package Frozen corn, thawed (16 ounces)

 1 package Frozen broccoli florets, thawed (16 ounces)

 4 ounces reduced-fat process cheese (Velveeta), cubed

 1/2 cup shredded cheddar cheese

1 can (10 3/4 oz) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted

 1/4 cup fat-free milk

Instructions:

In a 4-qt. slow cooker, combine the corn, broccoli and cheeses. In a small bowl, combine soup and milk; pour over vegetable mixture. Cover and cook on low for 3-4 hours or until heated through. Stir before serving.

Yield: 8 servings.

Low Fat Cajun Red Beans and Rice Salad

Low Fat Cajun Red Beans and Rice Salad

Serving Size : 12

SALAD:

3 cups cooked rice
1 15 ounce can red beans, canned -- drained
1 large tomato -- chopped
1/2 cup chopped green bell pepper
1/2 cup chopped red onions
1 garlic clove -- minced

DRESSING:

3 tablespoons vegetable oil
3 tablespoons vinegar
2 teaspoons chili powder
1/2 teaspoon seasoned salt
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon hot sauce

In large bowl, combine all salad ingredients; mix well. In small jar
with tight-fitting lid, combine all dressing ingredients; shake well.
Pour dressing mixture over salad; toss gently to coat. Cover; chill 1 hour or more to blend flavors.

Easy Red Beans and Rice

Easy Red Beans and Rice

2 TB canola oil
1 cup chopped onions
1/2 cup chopped green bell peppers
1/4 cup chopped celery
3 or 4 cloves garlic, minced
1/2 lb. ham cut into 1/2" cubes
1/4 lb. smoked Kielbasa sausage, thinly sliced
1 bay leaf
1/2 tsp. dried thyme
1 cup chicken or beef stock or water
2 cans (15 oz. ea.) red kidney beans, rinsed and drained
1/2 tsp. salt
1/8 tsp. cayenne pepper, more or less to taste
1/4 tsp. ground black pepper

Cooked rice
Chopped onions, for garnish
Tabasco or Cholula hot pepper sauce, for garnish

Heat the canola oil in a large heavy pot over medium heat. Add the
onions, bell peppers, celery, and garlic. Sauté 5 minutes, stirring
often, until the vegetables are soft. Add the ham, sausage, bay leaf,
and thyme. Cook for 3 to 5 minutes, stirring often.

Add the stock or water, beans, salt, cayenne and black pepper. Bring to
a simmer and cook about 20 minutes, stirring occasionally.

Serve over cooked rice with chopped onions and your favorite hot sauce
on the side.

Source : The Just-Main-Dishes mailer on googlegroups.com

Southern Corn Pudding

Southern Corn Pudding

 Serving Size : 4

 2 tablespoons flour

 2 tablespoons sugar

 1 teaspoon salt

 2 tablespoons butter

 3 eggs -- well beaten

 2 cups milk

 2 cups caramel yellow corn

Mix flour, sugar, salt. Add beaten eggs, mix well. Add milk and corn.

 Mix well. Pour into buttered 1 1/2 quart casserole. Dot with butter,

 cook at 350 degrees until custard is firm. About 45 minutes and add

 cheese and pimiento. Stir until cheese has melted. Pour sauce over green beans.

 Bake at 350 degrees about 20 minutes. Take out of oven and add one small  can of French fried onions on top and put back in oven for about 10 minutes or until onions brown.

(An old N.C. recipe.)

Source:  "Key Home Gourmet CD Collection"