Search Results for "Corn"
Recipe Results 3 of 102 pages
Corn Salad
Ingredients: 1 can (11 ounce) corn, drained 1 cup celery, finely chopped 1/2 small pepper, finely chopped 1 teaspoon mild onion, finely chopped Ingredients for Dressing: 1/2 cup reduced fat mayonnaise 1-1/2 tablespoons lemon juice 1/2 teaspoon prepared mustard black pepper to taste Directions: Prepare and mix vegetables together in a medium mixing bowl. In
Mexican Corn
Ingredients: 4 ears corn, shucked 1 Tbsp. olive oil 1⁄2 lime, scrubbed (including its juice and grated zest) 1 Tbsp. mayonnaise 1 tsp. chili powder 1⁄4 tsp. salt Directions: Fill the pot halfway with water and put it on the stove. Turn the heat to high and bring the water to a boil. Meanwhile, put
Corn Chowder
Corn Chowder Ingredients: 1 Tbsp. vegetable oil 1 medium onion, diced ½ cup diced celery 2 cups diced potatoes 1½ cups water 1 (14 ounce) can low-sodium chicken OR vegetable broth 1 bay leaf 1 tsp. thyme 2 cups corn, cooked and cut from the cob, or frozen or canned 1 (12 ounce) can evaporated
Corn Dogs
Ingredients: 3/4 cup yellow cornmeal 3/4 cup self-rising flour 1 egg, lightly beaten 2/3 cup milk 10 Popsicle sticks 10 hot dogs Oil for deep-fat frying Directions: In a large bowl, combine cornmeal, flour and egg. Stir in milk to make a thick batter; let stand 4 minutes. Insert sticks into hot dogs; dip in
Corn Casserole
Corn Casserole Ingredients: 1/2 cup onion, chopped 1 1/2 tsp. vegetable oil 1 can low-sodium cream style corn (about 15 ounces) 3/4 cup yellow cornmeal 1/2 cup 1% low-fat milk 2 eggs 1/4 cup all-purpose flour 1/2 tsp. baking powder Nonstick cooking spray Directions: Preheat oven to 350˚F. In a saucepan, cook onions over medium
Corn Pudding
Corn Pudding Ingredients: 2 1/3 cups Milk 3/4 cup medium cornmeal 2 tsp. sugar 1 tsp. salt 1 cup corn kernels 3 tbsp. butter, diced 1/2 cup Parmesan, grated 6 eggs Freshly ground salt and pepper, to taste 1/2 tsp. cayenne pepper Chives, sliced thinly Directions: Preheat oven 400 °F (200 °C). Butter an 8-inch
Corn Salad
Ingredients 3 cups canned corn or thawed frozen corn 2 tablespoons olive oil 1 cup minced red onion 2 teaspoons chili powder 1 teaspoon cumin 1 green bell pepper, seeded and diced 1 red bell pepper, seeded and diced 1 1/2 cups of diced tomatoes 4 tablespoons chopped fresh cilantro 3 tablespoons cider vinegar Salt
Spaghetti Corn
Ingredients: 16 ounce can whole kernel corn 16 ounce can cream style corn 1 cup uncooked spaghetti 2 teaspoons onion 1 cup Monterey Jack cheese 1/2 cup butter Directions: Preheat oven to 350 degrees. Combine all ingredients in a bowl and mix well. Spoon into a buttered 11/2 quart baking dish. Bake covered for 30
Corn Chowder
Corn Chowder Ingredients: 1 med. onion, chopped 1 Tbsp. olive oil 2 14.5 oz. cans chicken broth 3 lg. Yukon Gold potatoes, peeled and cubed 15-1/4 oz. can whole kernel corn, drained 1 cup milk, divided 1/2 tsp. salt 1/2 tsp. pepper 1/3 cup flour Directions: In a large saucepan, cook and stir onion in
Corn Dogs
Corn Dogs Ingredients: 1 cup all-purpose flour 1/2 cup yellow cornmeal 1 Tbsp. sugar 3 tsp. baking powder 1 tsp. salt 1/2 tsp. ground mustard 1/4 tsp. paprika Dash pepper 1 large egg, lightly beaten 1 cup evaporated milk Oil for deep-fat frying 12 wooden skewers 12 hot dogs Directions: In a bowl, whisk the
