Search results
Results from the WOW.Com Content Network
Get Recipe: Creamed Corn "For a creamed corn casserole, add a little extra liquid (cream or water,) sprinkle a little cheddar or Parmesan on top, and bake in a 375°F oven until brown and bubbly."
Adults too and the best thing about corn is it's cheap, filling and readily available year-round in several forms. Of course, there's nothing better than farm-fresh sweet corn in the summer though
For the corn salsa: 1 cup frozen corn, cooked. 1/2 cup cherry tomatoes, quartered or diced. 3 tablespoons red onions, diced. 3 tablespoons fresh cilantro, chopped. 1 lime, juiced and zested. Sea ...
Meanwhile, make the creamed corn. In a nonstick skillet over medium heat, stir the corn, scallions, cream, and tarragon leaves together. Cook, stirring occasionally, until the corn is tender, about 5 minutes for fresh corn, 10 to 12 minutes for frozen. Stir in the vinegar and cook for 2 minutes longer.
1. In a large pot of boiling salted water, cook the corn just until tender, about 3 minutes. Drain and cool under running water. Pat the corn dry and, working over a bowl, cut the kernels from the cobs. 2. Heat a large cast-iron skillet or griddle until very hot and brush lightly with oil.
When oven roasting, cooking the corn in the husk directly on the rack is recommended. [4] When roasting or grilling corn on the cob, the cook can first peel the husk back to rub the corn with oil or melted butter, then re-secure the husk around the corn with a string. [5] Corn on the cob can also be microwaved for 3 to 4 minutes still in its ...
Cover and return the pan to the oven. Roast for 20 to 25 minutes longer, or until an instant-read thermometer inserted in the thickest part of a breast registers 160°F. ... Cook, stirring ...
Frozen sweet potatoes and collard greens keep the prep to a minimum, but if you have a little extra time on your hands, fresh veggies work just as well. Serve with crusty bread for dunking. View ...