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Corn Recipes
Corn on the BBQ Soak corn in the husks for about 30 min trim silks and grill turning frequently for about 20-25 min. on medium heat.
How to cook corn on the cob: Bring large pot of water to boil. Add corn, cover and cook for 3-8 minutes until kernels are tender.
How to freeze corn: Blanch corn by bringing a large pot of water to a boil and adding corn. Boil for 5 to 10 minutes depending on the size of cob (longer for larger cobs). Place corn in ice cold water to cool for the same amount of time as it took to boil the cobs. Drain and either cut off the cob and place in freezer bags or put the whole cobs in bags and freeze. To serve, cook in the regular manner. You can also freeze corn in the husks, but while the blanching process enables the corn to last for up to 12 months in the freezer, freezing cobs in the husk will only last for 2 to 3 months. To freeze corn in the husk, placing them in a bag is recommended.
Mexican Corn Hash
Ingredients:
| Oil | 4 tbsps |
| Ground beef | 1 lb |
| Fresh corn | 1 cup |
| Medium onion chopped finely | 1 |
| Large sweet pepper chopped finely | 1 |
| Hot pepper chopped finely | 1 |
| Crushed garlic cloves | 2 |
| Stewed tomatoes | 2 cups |
| Salt | 1 1/2 tsp |
| Pepper | 1/2 tsp |
| Cayenne | 1/4 tsp |
| Water | 1/2 cup |
Directions:
Heat oil in frying pan, then saute meat over medium heat until browned. Stir in corn,onion,peppers, and garlic and cook for about 10 minutes. Then add remaining ingrediants and cook over medium heat for about 20 minutes. Excellent served with rice.
Corn & Shrimp Salad
Ingredients:
| Cooked corn | 2 cups |
| Shelled shrimp | 1 cup |
| Shredded carrots | 1 cup |
| Cooked peas | 1 cup |
| Olive oil | 4 tbsps |
| Teriyaki sauce | 4 tbsps |
| Salt | 1/2 tsp |
| Pepper | 1/2 tsp |
Directions:
Combine all ingredients in a salad bowl and chill. Toss and serve. Seves 6-8 people.
Corn Fajita Beef
Ingredients:
| Oil | 2 tbsps |
| Sirloin beef steak | 1 lb |
| Green pepper sliced thinly | 1 |
| Small onion sliced thinly | 1 |
| Corn | 1 1/2 cups |
| Salsa | 1 1/2 cups |
| Sugar | 1 tbsp |
Directions:
Heat oil in skillet ,cook beef until browned. Stir in remaining ingrediants and simmer until vegatables are tender. Serve with warmed tortillas.
Enchilada Pie
Ingredients:
| Ground beef | 1 lb |
| Medium onion chopped | 1 |
| Tomato paste | 1 can |
| Chilli powder | 1 tsp |
| Corn kernels | 1 cup |
| Chopped olives | 1 can |
| Grated cheese | 1 1/2 cups |
| Butter | |
| Tortillas | |
| Water | 1/2 cup |
Directions:
Brown onion and beef in skillet. Add tomato paste,chilli powder, corn, and chopped olives. Butter 1 tortilla and place on bottom of large casserole,butter side down. Place meat mixture on top layer and then a layer of cheese. Repeat until you have used 5-6 tortillas. Add water. Cover and bake at 375 degrees for 30 minutes.
Chicken Corn Casserole
Ingredients:
| Cooked chicken | 4 cups |
| Butter | 1/2 cup |
| Flour | 1 cup |
| Salt | 1 1/2 tsp |
| Pepper | 1/2 tsp |
| Small onion chopped | 1 |
| Red or green pepper chopped | 1 |
| Minced garlic clove | 1 |
| Chicken broth | 6 cups |
| Corn kernels | 3 cups |
| Chedder cheese | 1 1/2 cups |
| Chopped pimientos | 3/4 cup |
| Bread crumbs | 1 1/4 cups |
| Butter | 1/4 cup |
Directions:
Melt butter. Stir in flour,salt, pepper, peppers and onion. Add broth slowly. Cook until thickened, stirring constantly. Mix hot mixture with chicken,corn, cheese, cheese ,and pimentos. Pour mixture into large baking pan. Mix breadcrumbs and butter together until crumbly. Cover casserole with breadcrumbs mixture and bake at 350 degrees for 45 minutes.
Corn Chowder
Ingredients:
| Bacon slices, diced | 4 |
| Medium onion, chopped | 1 |
| Corn kernels | 2 cups |
| Diced raw potato | 1 1/2 cups |
| Condensed cream of mushroom soup | 10 oz |
| Milk | 3 cups |
| Salt | 1/2 tsp |
| Pepper | 1/8 tsp |
Directions:
Saute onion and bacon in large sauce pan until onion is clear. Then add next 6 ingredients. Bring to a boil. Cover and simmer until potato is cooked, stirring occasionally. Maked 6 cups.
Beef and Corn Bake
Ingredients:
| Ground beef | 2 lbs |
| Medium onion, chopped | 1 |
| Cooking oil | 1/4 cup |
| Cooked corn kernels | 1 1/2 cups |
| Tomato soup | 2 cans |
| Salt | 1 tsp |
| Pepper | 1/2 tsp |
| Ketchup | 2 tbsp |
| Cooked noodles | 2 cups |
| Grated cheddar cheese | 1 cup |
Directions:
Saute ground beef, and onion in oil in frying pan. Drain off fat.
Place meat mixture in large bowl mix in next 6 ingrediants. Pour into 3 quart casserole. Sprinkle grated cheese on top.
Cover, and bake at 350 F for 45 minutes.
Scalloped Corn
Ingredients:
| Eggs | 2 |
| Kernel corn | 1 1/2 cups |
| Flour | 2 tbsp |
| Sugar | 1 tbsp |
| Butter | 1 tbsp |
| Milk | 3/4 cup |
| Salt | 1 tsp |
| Pepper | 1/8 tsp |
| Dry onion flakes | 1 tsp |
| Dry bread crumbs | 1/2 cup |
Directions:
Beat eggs in medium sized bowl, add corn, flour, sugar and butter. Mx well.Add milk, salt, pepper and onion. Mix and pour into 1 quart casserole. Melt second portion of butter and stir in crumbs. Sprinkle over corn mixture. Bake 1 hour or until set.
Makes 4 to 6 servings.
Corn and Avacalo Salsa
Ingredients:
| Salsa | 1 cup |
| Coarsely chopped avacado | 1 |
| Kernel corn | 1 cup |
| Chopped fresh cilantro | 2 tbsp |
Directions:
Mix all ingredients in a medium bowl. Serve immediately or refrigerate until serving time.
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