44047 kittencal method corn Recipes

ears corn, husks and silks removed (or use as many as you like that will fit into the pan), milk (can use half and water), butter, softened, salt and pepper

butter, very soft (can use less ), seasoning salt (to taste) or white salt (to taste), fresh ground black pepper (optional and to taste), ears fresh corn (shucked and silks removed), heavy-duty aluminum foil (each piece about 13x12-inches)

mayonnaise (such as hellman s , do not use salad dressing), garlic clove, minced, fresh lemon juice, red wine vinegar, olive oil, worcestershire sauce, corn syrup (or to taste, no substitutes, sugar or honey will alter the flavor and make it too sweet), dried oregano (can use more ), dried parsley, crumbled feta cheese, salt & freshly ground black pepper

butter, fresh mushrooms, sliced, minced fresh garlic (or to taste), flour (use 3 tbsp for a thicker sauce), cayenne pepper (optional), canned low sodium chicken broth, oxo chicken bouillon powder (i use 1 small package), whipping cream , unwhipped, cooked chopped turkey or 2 cups chicken, canned corn kernels, well drained or 3/4-1 cup use frozen peas, thawed, parmesan cheese (or to taste), chopped pimiento (or use as much as desired), fresh grated black pepper (or to taste), salt (optional or to taste)

chicken coating mix (use only shake and bake southern fried coating mix , 3/4 cup is exactly 1 package of mix), corn flake crumbs (the ready-made boxed kind), seasoning salt (use only ), garlic powder (use or less if desired), onion powder, fresh ground black pepper, whole chickens , cut into pieces (about 3 1/2 lb each)

olive oil, mayonnaise (do not use salad dressing), worcestershire sauce, dried oregano, dried basil, garlic cloves, minced (or to taste) or 1/2 tsp garlic powder (or to taste), seasoning salt or 1 tsp white salt, white sugar , more if needed to taste or 2 -4 tsp corn syrup, red wine vinegar, fresh lemon juice, freshly grated parmesan cheese (optional), fresh ground black pepper (to taste)

olive oil, cumin powder, paprika, chili powder (or more to taste), dried crushed red pepper flakes (adjust amount to suit heat level), onions, chopped, green bell pepper, seeded and chopped, jalapeno pepper, seeded and finely chopped (optional), garlic cloves, finely chopped (do not mince finely), uncooked long grain converted white rice (use uncle ben s), tomato sauce, pace picante sauce, chicken broth (or use beef broth or water), seasoning salt, ground black pepper (or to taste), canned and drained corn kernels or 1 cup frozen peas, chopped green onion

fresh corn (cut from 3 large corn cobs, or you can substitute with tinned sweet corn kernels), red onion, chopped, eggs, handful of chopped coriander leaves, plain flour, baking powder, sea salt, fresh ground black pepper, vegetable oil (for frying ), smoked back bacon, baby spinach leaves, roasted tomato (see below ), avocado salsa (see below ), tomatoes, halved (preferably roma ), generous drizzle extra-virgin olive oil, dried herbs (optional), sea salt, fresh ground black pepper, ripe avocados , stones removed and diced, handful of chopped coriander leaves, lemon juice or 2 tbsp lime juice, chopped spring onions, tomato, quartered seeded and finely sliced, chili paste (optional), sea salt

sugar, all-purpose flour, baking powder, salt, eggs, whipping cream, butter or 1/2 cup margarine, melted, fresh corn kernels (about 12 ears ) or 6 cups frozen whole kernel corn or 6 cups canned white shoepeg corn, drained

yellow cornmeal, unbleached flour, baking powder, salt or pepper, nutmeg (optional), egg, milk, green onions, thinly sliced, green and white parts, red pepper flakes, slightly crushed (optional), corn , either canned, fresh (reserve 1/4 cup liquid if using canned ) or 6 oz frozen (reserve 1/4 cup liquid if using canned ), oil (for frying )

mission artisan corn & whole wheat tortillas, garlic, minced, jalapeno pepper, minced, ground cumin, cilantro, chopped, limes, juiced, sugar, olive oil, flank steak, heirloom tomatoes, cut into large chunks, crumbled cotija cheese, bibb lettuce leaves, salt and black pepper as needed, corn , fresh cut from cob or frozen sweet kernels, red onion, diced, poblano pepper , cut into strips

bacon, chopped, onion, chopped, potato, peeled cubed, red bell pepper, chopped, milk, creamed corn, corn, frozen or 1 cup corn, fresh, fresh thyme, chopped

ears fresh corn, husks and silks removed, water, milk, sugar (can use less ), butter (use as much as desired)

unbaked pie pastry (use 9 or 10-inch deep-dish pie shells), butter, onion, finely chopped, fresh minced garlic (omit if you are not a garlic-lover), celery rib, diced, dried thyme (or use 1 tsp dried oregano), cayenne pepper (optional or to taste), all-purpose flour, chicken bouillon powder (i use 2 small packages oxo bouillon powder), canned low sodium chicken broth (use only low-sodium ), heavy cream , unwhipped (35%, you could be light cream but will not be as good), frozen diced mixed vegetables, slightly thawed (such peas, corn and carrots, can use more), cubed cooked turkey or 2 cups cooked chicken, potatoes, peeled (cooked and cubed ), fresh ground black pepper (or to taste), seasoning salt (to taste, or use white salt)

butter, unsalted, melted (plus additional for coating pan ), corn, fresh (approximately 2 ears of corn), cream-style corn, sour cream, corn muffin mix, green onions, thinly sliced, ground black pepper, salt

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.

lard, diced smoked ham steak (about 8 oz), chopped white onion, chopped red bell pepper, chopped green bell pepper, garlic cloves, chopped, fresh corn kernels (cut from about 4 ears of corn) or 2 cups frozen corn kernels, smoked ham hock, yukon gold potato, peeled , cut into 1-inch pieces, water