CRISPY CORN
Kids and grown-ups alike will love this take on scalloped corn. Sure to become a favorite at your family get-togethers!
Provided by Hockeymom214
Categories Side Dish Vegetables Corn
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the bread cubes and onion. Pour in the whole kernel corn, cream style corn and milk. Season with sugar, salt and pepper and stir to blend everything evenly. Transfer to a greased 2 quart casserole dish. In a separate bowl, toss together the rice cereal and melted butter. Sprinkle over the top of the casserole.
- Bake uncovered for 45 minutes in the preheated oven, or until the top is toasted and the corn is heated through.
Nutrition Facts : Calories 98.4 calories, Carbohydrate 15.4 g, Cholesterol 8.9 mg, Fat 3.8 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 2.1 g, Sodium 501.3 mg, Sugar 3.2 g
CORN CRISPS RECIPE - (4.4/5)
Provided by á-6954
Number Of Ingredients 12
Steps:
- In a large bowl, combine flour, salt, baking powder, cumin, sugar, and cayenne. In a medium bowl, whisk together the egg, milk, and butter. Stir the wet ingredients into the dry until they are just blended. Fold in the corn and scallions. Pour oil in large nonstick skillet [until it come up 1/4 inch on the sides] and heat over medium-high heat until the oil is shimmering. For each crisp, drop a slightly rounded tablespoon of batter into the oil. Fry them in batches over medium-high heat until they are golden, about 2 to 3 minutes. Transfer the crisps to a paper towel-lined sheet pan, sprinkling them immediately with a bit of salt. [this can be taken out--it was pretty salty with the sprinkled salt on top, in my opinion] Repeat with the remaining batter.
TOASTED CORN CHIPS
Steps:
- Preheat oven to 350 degrees. Spray a rimmed baking sheet with cooking spray. Cut tortillas into 8 wedges each, and arrange in a single layer on baking sheets. Sprinkle with salt. Spray top of tortillas with cooking spray.
- Transfer baking sheets to oven, and bake until chips are crisp and golden brown, about 15 minutes. Cool before serving.
CREAM-STYLE CORN
Steps:
- Shuck the corn and remove all the silks. Wash and drain the corn. Shave just the tips of the kernels using a very sharp knife or vegetable peeler; cut away from you, allowing the tips to fall into a large bowl. Using the back of the knife, scrape the creamy juice from the kernels into the same bowl.
- Melt the butter in a skillet over medium heat and add the corn. Cook, stirring often, until thickened, about 20 minutes. Season with salt.
ROASTED CORN GUACAMOLE WITH CUMIN SCENTED TORTILLA CHIPS (SOUTHWEST SNACK)
Provided by Bobby Flay
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the tortilla chips: Preheat the oven to 350 degrees F. Brush the tortillas with the oil on both sides and season one side with salt, pepper and cumin. Place on a baking sheet and bake until lightly golden brown, about 10 minutes. When cool enough to handle, cut into eighths or break into chip-size pieces.
- For the guacamole: Combine the avocados, corn, jalapeno, onions, cilantro, lime juice and creme fraiche in a bowl and mix well. Season with salt and pepper. Serve with the cumin scented tortilla chips.
CHIP-CRUSTED GRILLED CORN
For my version of Mexican street corn, I roll the ears in crushed chips. For extra pizazz, try different chip flavors like ranch dressing and jalapeno. -Crystal Schlueter, Northglenn, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first 6 ingredients. Refrigerate, covered, until serving. Place tortilla chips in a shallow bowl. Grill corn, covered, over medium heat until tender, turning occasionally, 15-20 minutes., When cool enough to handle, spread corn with mayonnaise mixture; roll in chips. Grill corn, covered, until lightly browned, 1-2 minutes longer. Serve with lime wedges.
Nutrition Facts : Calories 355 calories, Fat 27g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 405mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.
MOIST CORN SPOON BREAD
Enjoy this easy take on a southern specialty by using the convenient slow cooker. Here's an excellent side dish for Thanksgiving, Easter or any special feast. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 4h20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in eggs. Beat in the milk, butter, salt, cayenne and pepper until blended. Stir in the remaining ingredients., Pour into a greased 3-qt. slow cooker. Cover and cook on low for 4-5 hours, until a toothpick inserted in the center comes out clean. If desired, top with additional pepper and green onions.
Nutrition Facts : Calories 350 calories, Fat 18g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 525mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 3g fiber), Protein 12g protein.
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