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Dinner Ideas Dinner Ideas

Ingredient of the week

Posted by on May. 14, 2012 at 6:38 AM
  • 10 Replies

 The Ingredient of the week is  Corn.....

 Please post any recipes   or how you like to make corn on here Please....:O)



by on May. 14, 2012 at 6:38 AM
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Replies (1-10):
Flaca43
by Platinum Member on May. 14, 2012 at 7:33 AM
I can't wait to make corn on the cob on the grill! Mmm!
Posted on CafeMom Mobile
BelindaDuvessa
by Member on May. 14, 2012 at 7:36 AM

Corn on the Cob is always good, and is my favorite way to eat it.

I also use it in my Chicken Fried Rice Recipe.

It's good in soups.  My favorite is Cowboy Soup.

lasombrs
by on May. 14, 2012 at 8:13 AM

I maily like corn on the cob or just loose sweet corn. I dont really add it into any meals since dh hates corn

VanBurren
by Beth on May. 14, 2012 at 11:34 AM

I love corn in my taco salad.  And there are a couple of recipes I've posted in this group that I'd really like to try out soon.  Matt likes corn on his mashed potatoes. 

delanna6two
by Silver Member on May. 14, 2012 at 12:01 PM

CORN CASSEROLE WITH CREAM CHEESE - cooks.com

1 bag frozen corn or 2 cans of drained
1 (8 oz.) pkg. cream cheese
2 tbsp. sugar
6 tbsp. juice from canned corn or water

Soften cream cheese to room temperature, and cream with liquid and sugar. Put corn in slow cooker and add cream cheese mixture. Cook on low for 4 hours.


delanna6two
by Silver Member on May. 14, 2012 at 12:06 PM

(I want to try this one soon)

CORN CASSEROLE - cooks.com

1 stick butter
1 (17 oz.) can whole kernel corn, undrained
1 (16 1/2 oz.) can cream style corn, undrained
1 (8 oz.) container sour cream
1 (8 1/2 oz.) box Jiffy cornbread mix
1 c. cheese, grated

Melt butter in a pan. Add whole kernel corn, cream style corn, sour cream, and cornbread mix. Stir until blended. Place in baking dish that has been sprayed with a non-stick vegetable spray. Bake at 350 degrees for 15 minutes. Add grated cheese to top and bake for 30 additional minutes.


MamaMandee
by Mandee on May. 14, 2012 at 12:08 PM

Corn Salsa from the Betty Crocker site!

Corn Salsa

You Need:


1
can (15.25 ounces) Green Giant® whole kernel corn, drained
1
can (4.5 ounces) Old El Paso® chopped green chiles, undrained
1
jalapeño chili, seeded and finely chopped
1/4
cup chopped green bell pepper
1/4
cup sliced green onion
2
tablespoons white wine vinegar
1
tablespoon vegetable oil
1/4
teaspoon salt

To Make:

  • 1Mix all ingredients.
  • 2Cover and refrigerate about 1 hour or until chilled. Store tightly covered in refrigerator up to 3 weeks.

Tips:

Corn salsa makes a great topper for chili and taco salad, is a tasty side to fish and poultry and adds real zip to hot dogs and burgers.

Perk up the color by using red and purple bell peppers.

Garnish this zesty salsa with chopped fresh cilantro.

snuggiewoogie
by on May. 14, 2012 at 1:27 PM

 I love it on the Grill with lots of butter......

suetoo
by Member on May. 14, 2012 at 2:21 PM
Corn in chili.
kurtkamkaitsmom
by Kerry on May. 15, 2012 at 8:35 AM

CORN FRITTERS

  •   

Corn FrittersRecipe Courtesy of 



Servings: 2 dozen
Prep Time: 5 min
Cook Time: 10 min
Difficulty: Easy

1 1/4 cups self-rising cornmeal mix
1 1/4 cups all-purpose flour 
1/4 cup sugar 
1 teaspoon salt
1 cup milk
2   large eggs, slightly beaten
1/4 cup (1/2 stick) butter, melted 
1   (15.25 ounce) can corn, drained 
Vegetable oil, for frying

Directions

Heat oil to 325 degrees F.

In a medium bowl, combine cornmeal mix, flour, sugar, and salt. In a small bowl, combine milk and eggs. Add milk mixture to cornmeal mixture, stirring well. Stir in butter and corn.

Pour oil to a depth of 2 inches in a Dutch oven, or use a deep fryer. Drop by tablespoons into hot oil. Cook 2 to 4 minutes, or until golden, turning once. Drain on paper towels.

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