Cheesy Corn Snack Recipes

CHEESY CORN PUFFS

Steps:

• Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Bring the corn, butter and salt to a simmer in a medium saucepan over medium heat. Reduce the heat to low, add the flour and stir with a wooden spoon until the mixture is smooth and begins to pull away from the sides of the pan, about 2 minutes.
• Scrape the dough into a bowl; let cool slightly. Add the eggs one at a time, stirring well between each addition. Stir in the cheese and chives. Chill the dough 15 minutes.
• Scoop tablespoon-size mounds of dough onto the prepared baking sheets, about 2 inches apart. Sprinkle with more cheese. Transfer to the oven and bake until golden brown and puffy, 20 to 25 minutes. Serve warm.

CHEESY CORN

Steps:

• Cook 1 tablespoon finely chopped garlic in olive oil in a skillet over medium heat until softened, 1 minute; transfer to a large bowl. Stir in 1 tablespoon mayonnaise and season with salt. Cut 2 ears of corn into 8 pieces each. Cook in salted boiling water until tender, 2 to 3 minutes; drain, then toss with the garlic mixture and grated parmesan.

SMOKE STACK CHEESY CORN BAKE

Steps:

• Melt butter; stir in flour and garlic powder.
• Add milk; cook & stir over medium heat.
• Heat until thick and bubbly; stir in cheeses. Cook/stir over low heat until cheeses melt; stir in corn & ham.
• Bake in 2 qt casserole for 45 minutes at 350.

BA'CORN CHEESE CORN

Steps:

• Cook bacon in a 10-inch cast iron skillet over medium-high heat, stirring occasionally, until almost crisp and fat is rendered, 7 to 8 minutes.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Drain frozen corn thoroughly in a colander. Add 1/2 of the corn to the skillet with the bacon. Cook and stir until kernels just start to turn golden brown, 3 to 5 minutes. Add garlic, green onions, and jalapenos; cook until vegetables start to soften and sweeten up, 3 to 4 minutes. Tilt pan to drain off some of the fat, using a paper towel to soak it up.
• Season with salt, pepper, and cayenne. Pour in cream; stir and bring to a boil. Stir in the remaining corn until heated through. Turn off the heat and add about 2/3 of the mozzarella and Monterey Jack cheese. Stir to combine. Top corn with remaining cheese and a sprinkle of cayenne.
• Broil until heated through and top is browned, 5 to 10 minutes. Serve immediately.

CHEESY SLOW-COOKED CORN

Steps:

• In a 4- or 5-qt. slow cooker, combine all ingredients. Cook, covered, on low, until heated through and cheese is melted, 3-4 hours, stirring once.