Corn Recipes

Baked Corn Casserole

1 (8.5oz.)pkg. Jiffy Corn Muffin Mix
8 oz. sour cream
1 can (15-oz) corn, drained
1 can (15 oz) creamed corn
1 egg
1/4 c. margarine, melted
1 c. shredded cheddar cheese
Assembly Directions:
In a large bowl, add the muffin mix, sour cream, corn, creamed corn, egg, margarine and cheddar cheese. Stir by hand until thoroughly mixed.
Freezing and Cooking Directions:
To Freeze: Put the mixture in a gallon freezer bag. Seal, label and freeze.
To Serve: Thaw bag overnight in the refrigerator. Pour into a greased 1.5 quart casserole dish, or a greased 8x8 pan. Bake at 350 degrees for 1 hour. To test for doneness, a knife inserted in the center should come out wet, but clean. Serve hot. Serves 8.

Baked corn on the cob

8 ears sweet corn
1 1/2 sticks butter
1 lemon
1 clove garlic
paprika
Materials:
aluminum foil
fork
pan that will hold all ears of corn
Steps:
1. Husk and wash all ears of corn.
2. Cut each ear of corn in half.
3. Mince the garlic and soften the butter.
4. Whip together the butter, garlic, and juice from half of the lemon until it is a nice even whipped paste.
5. Coat each ear of corn using the fork with a nice even layer of butter and wrap in tin foil.
6. Put ears of corn in pan and bake at 350 degrees for 30 minutes.

Zea Roasted Corn Grits

2 cups chicken broth
2 cups heavy cream
1/4 stick butter
1 cup golden corn
1 cup yellow grits - ( not instant)
1. To grill corn, shuck off husk. Lightly better corn cob and grill over charcoal or open fire until slightly blackened.
2. Cool corn and cut kernels from cob with sharp knife.
3. Bring chicken broth to a boil. Add heavy cream and return to boil.
4. Slowly whisk in the grits and then the corn.
5. Reduce heat to a simmer and cook 5 to 6 minutes.
6. Add salt and pepper to taste.

BBQ corn

Husk corn. Grill over medium heat turning frequently until brown. About 25 minutes. Remove from heat and baste with a mixture of equal parts of sour cream and mayonnaise mixed together. Sprinkle with a tiny amount of chili powder and then coat with grated parmesan cheese. Serve immediately. Be sure not to use too much chili powder as it will take away from the taste of the parmesan cheese.

Cheesy corn dip

2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
2 tablespoons chipotle peppers in adobe sauce - minced
1 (4 oz.) can diced green chilies
1/2 cup mayonnaise
1/4 teaspoon garlic powder
1.5 cups corn kernels - (fresh, frozen or canned)
1 small tomato - chopped and seeded
1 green onion - chopped
2 tablespoons cilantro - chopped (optional)
Mix together cheeses, chipotle peppers, green chilies, mayonnaise, garlic powder and corn. Spread into an 8-inch baking dish. Bake at 350ºF for 20 minutes, or until cheese is bubbly and golden brown.
Let cool slightly and then top with tomato, green onion and cilantro. Serve warm.

Corn and Avocado Salad

8 slices bacon
2 heads butterhead lettuce
1 red bell pepper, chopped
1 bunch green onions, chopped
4 ears sweet corn - cut off the cob
2 avocados - peeled, seeded and cubed
2/3 cup red wine and vinegar salad dressing
3 tablespoons blue cheese salad dressing
2 tablespoons honey
1. Saute bacon in a large, deep skillet over medium high heat until evenly brown. Drain, crumble and set aside.
2. In a large bowl, combine the lettuce, red bell pepper, green onions and corn, and mix together. Carefully stir in the cubed avocado.
3. In a separate small bowl, whisk together the red wine and vinegar dressing, the blue cheese dressing, and the honey.
4. Pour the dressing mixture over the salad and toss. Add bacon just before serving to keep it crunchy.

Maque Chou

2 T. shortening
1 med. onion, coarsely chopped
1/2 c. chopped green pepper
12 ears fresh corn, cleaned and kernels cut from cob
1 c. chopped tomatoes
1/4 c. milk
1 1/4 t. salt
1/2 t. sugar
1/8 t. pepper
Dash of red pepper
1 T. butter
Melt shortening in a large Dutch oven. Add onion and green pepper; saute until tender. Add corn, tomatoes, milk, salt, sugar and pepper. Cook, uncovered, over medium heat 30 minutes, stirring frequently. Stir in butter before serving. Yield: 6-8 servings.

Southern Fried Corn

1/4 c. bacon drippings
10 ears fresh corn, cleaned and kernels cut from cob
1/4 c. milk
1 t. salt
1/2 t. pepper
Heat bacon drippings in a large skillet over medium heat. Add corn kernels, and cook 5 minutes. Stir in 1/4 cup milk, salt, and pepper. Cook, uncovered, over medium heat 30 minutes, stirring frequently. Yield: 4 to 6 servings.

Corn Pancakes

2 c. fresh corn kernels (about 4 ears fresh corn)
2 eggs, beaten
2 T. butter or margarine, melted
1/2 t. salt
2 T. milk
1/2 c. plus 2 T. all-purpose flour
Combine corn and eggs; add butter and salt. Mix well. Stir in milk and flour, blending well.
For each pancake, pour 1/4 cup batter onto a hot, lightly greased griddle or skillet. Turn pancakes when tops are covered with bubbles and edges are browned. Yield: 8 pancakes. Print this post