673 creamed corn like used the Recipes

corn kernels , about 3 cups, sweet red pepper, chopped, eggs, beaten, light sour cream, old cheddar cheese, shredded, salt, pepper, granulated sugar , for sweetness (if useing frozen corn) (optional)

frozen corn kernels, thawed, whipping cream , unwhipped, evaporated milk (or use milk), salt (or to taste), sugar, flour, melted butter, black pepper (or cayenne pepper)

jumbo eggs separated ., creamed corn, sweet corn, onion minced or grated, lemon juice, cream of tarter, couple of shakes of worcestershire sauce, crushed red pepper (optional), thick white sauce, thick sauce ingredients are, butter (margarine can be used, but flavor won tsp be the same), flour, salt, pepper, whole milk (try not to cheat here peeps - use the real milk), equipment needed : mix-master (kitchen-aid/hand-held, etc) for eggs whites, 1 small bowl for egg yolks, 1 qt. sauce pan, casserole dish 1-1/2 quart size, 1 working oven on 325 degrees, trivet on your dining room table to place right out of oven souffle when its ready.

frozen corn kernels, whipping cream (can use a little less), salt and white pepper, sugar, melted butter, flour, grated parmesan cheese (or to taste), grated parmesan cheese

garlic, celery , onions, and red peppers, diced in large chunks, vegetable oil, chicken stock (see note ), cooked chicken meat, dark and light, diced in large chunks, cooked corn (use fresh, frozen or canned ), salt , white pepper to taste, whipping cream , optional, up italian (flat-leaf) parsley for garnish

sea salt, extra virgin olive oil, vidalia onions, diced (or other sweet onions), carrots, peeled, diced 1/4-inch, celery, diced 1/4-inch, red bell pepper, diced 1/4-inch, dried chipotle pepper (use the canned ), vegetable broth (if you can find faux chicken stock, use that), yukon gold potatoes, peeled, cut into 1/4-inch dice, fresh thyme sprigs, ears raw corn (kernels cut off corn), ears roasted corn (or grilled ), thick cashew cream (cashew cream(regular and thick)), fresh ground black pepper, chives, minced, diced tomato

unsalted butter, chopped yellow onion, chopped seeded poblano pepper, minced garlic, fresh white corn kernels (i used 2 bags of frozen and defrosted it day i prepared), fresh thyme (ok i didn tsp get fresh, but used the italian seasoning with both thyme and oregano), salt, cayenne, flour, heavy cream, eggs, heavy cream, granulated sugar, ground black pepper, grated havarti cheese (i used white sharp cheddar), cooked bacon, drained and crumbled, chopped green onions

whole kernel corn, cream-style corn, corn muffin mix (i use jiffy), sour cream, butter, melted (1 stick), shredded cheddar cheese (less may be needed)

campbell cream of potato soup, half-and-half cream (i use 2% milk), whole kernel corn (fresh or canned ), sun-dried tomatoes packed in oil, drained ,cut into 1/8 inch strips, shrimp, cooked, fresh chives or 2 tbsp basil, salt & pepper

fresh or frozen corn kernals, chopped onion, butter, flour, salt and pepper to taste, chicken broth, milk or cream(i use cream), grated cheddar cheese, green chilies, chopped, tortilla chips, crisp bacon , crumbled

pancake mix (i use krusteaz brand), creamed corn, eggs, beaten, sugar, salt, frozen corn kernels, thawed (optional)

cream of mushroom soup, cream of celery soup, water (use soup cans), corned beef, cubed, carrots, shredded, onion, diced, salt, bay leaf, uncooked white rice

flour, baking powder, salt, yellow cornmeal, eggs, nonfat sour cream, grated cheddar cheese (i use light cheese), creamed corn, seeded and chopped jalapeno pepper, butter, melted

whole kernel corn, creamed corn, coconut milk, water (use empty can), red pepper (chopped ), white onion (chopped ), dill weed, pepper, oregano, potatoes (chopped )

chicken breasts, boiled and shredded, creamed corn, whole kernel corn (drained ), jiffy baking mix, eggs (beaten slightly ), milk, vegetable oil, fresh green chile (seeds removed or just use canned), spanish onion (diced ), salt

eggs, whisked, sour cream, heavy whipping cream (or use evaporated milk), vegetable oil, butter, melted (or use liquid margarine), sweet whole kernel corn, undrained (or use fresh or frozen corn kernels), all-purpose flour, yellow cornmeal, sugar, baking powder, salt (or more to taste), pepper, add 1/2 cup shredded cheddar cheese , chopped jalapenos or red pepper, if you like

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

fresh-cut sweet corn (36 ears ), half-and-half cream, butter, sugar, salt (use white or seasoned ), fresh ground black pepper (optional and to taste)