The Ingredient of the week is Corn.....
Please post any recipes or how you like to make corn on here Please....:O)
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.
I maily like corn on the cob or just loose sweet corn. I dont really add it into any meals since dh hates corn
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.
CORN CASSEROLE WITH CREAM CHEESE - cooks.com1 bag frozen corn or 2 cans of drained1 (8 oz.) pkg. cream cheese2 tbsp. sugar6 tbsp. juice from canned corn or waterSoften 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.
(I want to try this one soon)CORN CASSEROLE - cooks.com1 stick butter1 (17 oz.) can whole kernel corn, undrained1 (16 1/2 oz.) can cream style corn, undrained1 (8 oz.) container sour cream1 (8 1/2 oz.) box Jiffy cornbread mix1 c. cheese, gratedMelt 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.
Corn Salsa from the Betty Crocker site!
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.
I love it on the Grill with lots of butter......
Servings: 2 dozenPrep Time: 5 minCook Time: 10 minDifficulty: Easy
1 1/4 cups self-rising cornmeal mix1 1/4 cups all-purpose flour 1/4 cup sugar 1 teaspoon salt1 cup milk2 large eggs, slightly beaten1/4 cup (1/2 stick) butter, melted 1 (15.25 ounce) can corn, drained Vegetable oil, for frying
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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