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  2. The Easiest Appetizers and Snacks for One Last Taste of the ...

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    Just look at Ree Drummond's simple corn fritters or the whipped feta dip that only takes five minutes of prep. They'll all be crowd pleasers but you don't have to spend a ton of time in the ...

  3. 85 Finger Foods & Appetizers For The Best Party Ever - AOL

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    Get the Esquites Fritters recipe. ... cheesy Mexican taquitos are quick and easy to make—even if you don’t want to bust out the big bottle of oil. Instead, brush them with a little oil, then ...

  4. These Recipes Are an Ode to Fresh, Sweet Corn - AOL

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    Try a creamy chowder recipe packed with corn and chicken or opt for a pasta recipe featuring corn and tomatoes. There are also tons of summer sides , party dips , and recipes for a 4th of July menu .

  5. Corn fritter - Wikipedia

    en.wikipedia.org/wiki/Corn_fritter

    Traditional corn fritters in the American South use corn kernels, egg, flour, milk, and melted butter. [4] They can be deep fried, [5] shallow fried, [5] baked, and may be served with jam, fruit, honey, or cream. They may also be made with creamed corn, baked, and served with maple syrup.

  6. Mary McCartney's chili sweet corn fritters recipe is a love ...

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    Watch, and try the recipe yourself at home! We’ve got just the thing. Turn on your TV and prepare yourself for a mouthwatering binge of Mary McCartney’s new series.

  7. Corn tortilla - Wikipedia

    en.wikipedia.org/wiki/Corn_tortilla

    An uncooked corn tortilla made with nixtamalized corn at 46% hydration and depending on corn variety used and variations, consists of 45% carbohydrates, 3% fat, and 6% protein (table). In a 100 gram reference amount, a raw corn tortilla supplies 218 calories and is a rich source (20% or higher of the Daily Value , DV) of phosphorus (45% DV) and ...

  8. From Cob to Casserole: The Best Corn Recipes for Summer

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  9. Cornbread - Wikipedia

    en.wikipedia.org/wiki/Cornbread

    The heat from the steel rollers detracted from the corn kernel's natural sweetness and flavor and reduced the particle size of the cornmeal produced. [12] As a result, newer cornbread recipes adapted, adding sugar and wheat flour to compensate for the reduced sweetness and structural integrity of the cornmeal.

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