Corn I need corn recipes. I have a few

I usually just open a can and warm it up.lol. But once in awhile I get adventerous. Here is a recipe for a corn souffle. Its really pretty good and not too hard to make. Ingredients: 16 ounces whole corn kernels -- drained,16 ounces creamed corn,8 ounces corn muffin mix,1/2 cup vegetable oil,2 eggs -- beaten,8 ounces sour cream, and 3 ounces Cheddar cheese -- grated. Combine all the ingredients together (except the cheese), mixing well. Pour mixture into a souffle dish or large round casserole dish and bake at 350F degrees for 45 minutes. Top with grated cheese and bake another 10 minutes or until cheese is melted.

Try this , it is easy and tasty to eat. 3/4 lb lean ground beef 2 cups frozen whole kernel corn 2 cans black beans, drained and rinsed 1 can diced tomatoes , undrined 1 can ready to serve beef broth 1 tsp cumin 3 tsp chili powder spray dutch oven with non stick cooking spray Add ground beef, cook over medium high heat until browned.drain on paper towels and return to dutch oven.Add all remeining ingredients and mix well.bring to a boil.reduce heat and cover, and simmer for 15 min. to blend the flavours.

Hi Marcia, I love to make fritters. Just take the kernals, mix it into flour and water (med. consistancy) a drop of sugar and a mixed egg and fry in oil. Easy and excellent. I also make creamed corn soup. Just using milk or cream, a tbs. of butter, and the corn nibblets whipped.

have you ever tried corn on the grill? open ears and remove all silk and dirt then wrap the ear leaves back around the ear and soak 30 min in water. i like to reopen ears and butter them good and reclose them just before putting them on grill

The BF's mom makes a great creamy corn salad. It's just corn sliced off the cobb or frozen corn (you really don't even have to thaw if you're making it in advance), about 4 cups. Add 2 tablespoons each of sour cream and mayo, and seeded chopped tomatoes if you like them. Use the fine side of your box grater to grate in a bit of onion, mix, and then sprinkle the top liberally with paprika, pepper, and salt. This can sit in your fridge all day long and just gets better as it sits. Before serving, stir it all up, taste and adjust the seasonings (it's important to do it after it has been sitting because I swear it tastes different than when it starts). Add some crushed corn tortilla chips to the top -- the BF's mom always uses those pretty blue chips -- and then serve. Very cool, creamy, and refreshing. I've done it at home with a squeeze of lime on top, or with cucumbers in it as well, and it's very good.

Hi Marcia, Have you tried barbequeing corn on a cob, its really nice. You would boil it first and then throw it on the BBQ to grill up and then eat it... Or Corn fritters and sweet chilli dipping sauce, another nice and easy dish

Corn Salsa * 2 cups corn kernels * 1/3 cup chopped onion * 1/4 cup chopped red bell pepper * 3 tablespoons chopped fresh cilantro * 2 tablespoons fresh lime juice * 1 to 2 tablespoons finely chopped jalapeno pepper * 1/2 teaspoon garlic salt Combine all ingredients in a small bowl. Cover and refrigerate for 2 to 4 hours. Remove from refrigerator about 30 minutes before serving. Makes about 3 cups.

Try sometthing different : SPICY CORN PANCAKES 2 c Whole wheat flour 1 t Salt 1 t Baking powder 2 c Corn kernels, fresh or Frozen 2 Chipotle chili peppers, Diced 2 Cloves garlic, minced 4 Scallions, diced 1 c Lowfat soy milk These delicious pancakes make a terrific dinner when served with a bottled salsa for topping. I use chipotle chili peppers that are canned in adobo sauce, but you can also use dried chipotles. Let the dried peppers soak in warm water for several minutes before you dice them. Mix whole wheat flour with salt and baking powder. In a separate bowl, mix corn, chipotles, garlic, scallions, and soy milk. Gently blend wet ingredients with dry until well mixed. Spray skillet with vegetable cooking spray and preheat until it is moderately hot. For each pancake, use about 1/4 cup batter. Cook 3 minutes on each side or until golden brown.

My son, who is picky eater used to love when I made Bisquick pancakes and I would dump a can of corn in it. It tastes good and provides some extra fiber.

here are some of my favorite recipes from allrecipes.com Favorite Corn Bread SUBMITTED BY: Carol Allen "Carol Allen of McLeansboro, Illinois shares her recipe for Favorite Corn Bread. 'A great addition to any meal, this corn bread uses basic ingredients and is simple to make,' reports Carol." INGREDIENTS * 1 cup all-purpose flour * 1 cup cornmeal * 1/4 cup sugar * 4 teaspoons baking powder * 3/4 teaspoon salt * 1 cup milk * 2 eggs * 1/4 cup shortening DIRECTIONS 1. In a mixing bowl, combine flour, cornmeal, sugar, baking powder and salt. Add the milk, eggs and shortening; beat for 1 minute. Pour into a greased 9-in. square baking pan. Bake at 425 degrees F for 20-25 minutes or until bread is golden brown and tests done.

i dont eat much corn i have to say but i use it sometimes in pasta salads either from frozen or cooked whole and then sliced off for the individual pieces, or for vegetable stir fries, lentil and black eye bean casserole with added vegetables, i like ground corn (polenta) for puddings with some honey or brown sugar and you can mix with fruits as it sets as well, or corn tortillas made with corn flour, another one is corn soup which chinese restaurants make sometimes with chicken but i just use sweetcorn

Here's a great corn recipe that is wonderful as a side dish with tacos. Use one can of corn (drain off liquid), one can of black beans (drained), one pepper, one green pepper, one yellow pepper (diced), one small container of sour cream. In a skillet, sautee peppers with a little salt, pepper and cilantro (optional). After pepper is cooked, toss with corn and mix in black beans. Place mixture in a shallow baking dish and top with grated cheese (Mexican blend). Bake at around 350 until cheese is melted. Serve with sour cream. It's so easy and yummy!

I like to make corn custard. It's made with eggs, half & half, onions, bacon & cheese. You can add mushrooms if you like. I also on occasion like to add a can of corn to my elbow macaroni & sauce.

anytime i have leftover corn on the cob, i cut it off the cob and scrape out the "milk" put it in a pot with an equal amount (1c. & 1c. for example) of asparagus cut into 1/5" pieces with a little butter salt and pepper. and simmer until it's heated thru.