Search Results for "Corn"
Recipe Results 14 of 103 pages
Grilled Corn Custard
Ingredients: 6 to 8 ears fresh sweet corn 4 Tbsp. unsalted butter 1 medium onion 4 eggs 1 cup half and half 1/2 cup milk Freshly grated nutmeg Salt and black pepper 2 Tbsp. chopped fresh chives Directions: Strip the kernels from the cooked corn. Set aside. Preheat the oven to 350 degrees. Melt 1
Corn, Bacon and Sour Cream Casserole
Ingredients: 4 1/2 cups fresh corn 2 tablespoons unsalted butter 2 tablespoons chopped onion 2 tablespoons all-purpose flour 8 ounces sour cream 1/2 teaspoon salt 6 slices thick cut bacon Directions: Note: Using fresh corn? Shuck and clean 6 to 8 ears of fresh corn. Bring a large pot of water to a boil. Add
Grilled Corn Custard
Ingredients: 6 to 8 ears fresh sweet corn 4 tablespoons unsalted butter 1 medium onion, chopped 4 eggs 1 cup half and half 1/2 cup milk Freshly grated nutmeg Salt and black pepper 2 Tbsp. chopped fresh chives Directions: Strip the kernels from the cooked corn. Set aside. Preheat the oven to 350 degrees. Melt
Potato Corn Chowder
submitted by Sandy C. Ingredients: 3 lg. potatoes, cubed 2 cups chicken broth 2 carrots, chopped 1/2 cup sweet onion, chopped 1 stalk celery, chopped 1 can cream-style corn, 14 oz. 1 can evaporated milk, 12-oz. 3/4 cup shredded cheddar cheese 1/2-1 cup sliced fresh mushrooms 1/4 tsp. pepper 4 slices crisp-cooked bacon, crumbled Directions:
Country Cornbread
Ingredients: 1 cup milk 1/4 cup butter or margarine, melted 1 egg 1 1/4 cups yellow, white or blue cornmeal 1 cup all-purpose flour 1/2 cup sugar 3 teaspoons baking powder 1/2 teaspoon salt Directions: Heat oven to 400ºF. Grease bottom and side of round pan, 9×1 1/2 inches, or square pan, 8x8x2 inches. Beat
Cornflake Cookie Mix
You can find the gift tag for this recipe and others here. Ingredients: 1-1/4 cups white sugar 1/4 tsp. salt 2-1/2 cups coconut 1-1/2 cups corn flake cereal Directions: Place sugar and salt in a clean glass jar. Pack down tight so everything will fit. Add and pack coconut, then add cornflakes – don’t crunch them down!
Primavera with Zucchini, Tomato and Corn
Ingredients: 1 pound Medium Shells, uncooked 1 tbsp. vegetable oil 1 clove garlic, minced 1 medium red onion, chopped 2 cups chopped zucchini 2 cups chopped fresh tomato 1 cup fresh corn or 1 cup frozen corn, thawed 1/2 tsp. hot red pepper flakes 1 cup skim milk 1/2 cup freshly grated Parmesan cheese 1/4
Fire Roasted Corn Guacamole
Ingredients: 1 ear fresh sweet corn 1 jalapeño 2 ripe Avocados, seeded and peeled 1/4 cup prepared pico de gallo 2 Tbsp. lime juice 2 Tbsp. fresh cilantro, chopped 2 large cloves garlic, minced 1 tsp. kosher salt Black pepper, to taste Optional – Cotija cheese for garnish Directions: Roast the corn and jalapeño over
Broccoli and Corn Bake
Ingredients: 1 can cream-style corn (14.75 ounce) 3 3/4 cups broccoli (frozen, cooked) 1 egg (beaten) 1/2 cup cracker crumbs (crushed) 1/4 cup margarine 6 saltine crackers (crushed) 1 Tbsp. margarine (melted) Directions: Mix corn, broccoli, egg, cracker crumbs and margarine together in greased 1 1/2 quart casserole. Mix topping ingredients together in small bowl.
Tomato Parmesan Cornbread
Ingredients: 1 large tomato, cored and halved crosswise 4 tablespoons unsalted butter 1 cup yellow cornmeal 1 cup unbleached all-purpose flour 1/2 cup freshly grated Parmesan cheese 1 tablespoon sugar 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon dried oregano 1 teaspoon dried basil 2 large eggs, slightly beaten 1 cup milk
