Not Your Grandma's Typical Corn Recipes!

[chubbyalaskagriz]

Amish Corn Pie

1 pastry for a double-crust pie
3 c. fresh corn
1 1/2 c. raw potatoes, diced
3 hard boiled eggs, diced
salt & pepper to taste
2 T. flour
milk

Line a casserole or deep pie pan with pastry. Combine corn, potatoes and eggs and pour into pastry lined container. Add salt and pepper. Sprinkle with flour. Add enough milk to cover the vegetables.

Cover with top pastry. Pinch edged together to seal. Bake at 425degrees for 30-40 minutes, until crust is browned and milk is thickened and bubbly throughout.

Corn & Spaghetti Bake

2 c. small broken pieces of uncooked spaghetti
1 can (11-ounce size) vacuum-packed corn
1 can (15-ounce size) creamed corn
1 c. shredded sharp cheddar cheese
1/2 c. margarine or butter, melted

Preheat oven to 350-degrees. Combine all ingredients, stirring to mix well.

Spoon into a shallow 1 1/2 quart casserole. Bake in preheated oven for 35 to 40 minutes.

Batter-Fried Garlicky/Parmesan Corn-on-the-Cob

Oil for deep frying
3/4 c. corn meal
1 c. grated Parmesan cheese
1/3 c. flour
3/4 T. garlic salt (or to taste)
3/4 c. milk
2 T. oil
1 egg
12 half-ears frozen Corn-on-the-Cob, thawed- or fresh
1 c. cornflake crumbs

In deep fat fryer or heavy saucepan, heat oil to 375° F. In medium bowl combine cornmeal, Parmesan cheese, flour, garlic salt, milk, oil, and egg; mix well. Dip corn-on-the-cob ears into cornmeal batter to coat; roll in cornflake crumbs. Fry in hot oil 2 to 3 minutes or until lightly golden brown. Drain on paper towels. Serve immediately.

Savory Corn-Fritters

2 1/2 c. flour
1/2 t. baking powder
1 t. salt
1 T. sweet basil
1/2 T. paprika
1/2 T. garlic, granulated
1/2 t. black pepper
1 c. milk
3 eggs
1 chicken bouillon cube
1 can corn, drained

Heat deep fryer to 375. Stir all ingredients together. If too thin, add more flour. If too thick, add a little more milk. You want mixture to be the consistency of a thin dough.

Drop by teaspoonfuls in hot oil. Cook until golden brown on all sides. Remove from oil to paper towels to drain. Sprinkle with salt to desired taste. Chicken bouillon cube can be omitted if chicken flavor is not desired or beef bouillon cube can be substituted. Just dissolve cube first.

For spicy cornball fritters, add 1/4 cup of diced jalapeno peppers. Serve plain, w/ whipped garlic-butter, or w/ spicy cayenne/chive mayo.

Gouda Corn Gratin

1 T. butter
1/2 c. onion -- chopped
1/2 c. green onion -- chopped
3 c. corn
1/4 t. salt
1/4 t. dried thyme -- crushed
1/4 t. cayenne
1/4 t. black pepper
3 eggs
1 1/4 c. cream
2 c. Gouda cheese -- grated
2 T.chopped parsley

Preheat the oven to 350 F degrees. Melt the butter in a large skillet over medium heat. Add the onion and green onion and saute until the onions soften. Add the corn, salt, thyme, cayenne and black pepper, and cook until the corn is tender and warmed through, about 3 to 5 minutes.

In a large mixing bowl, beat the eggs with the cream until blended. Stir in 1 cup of the grated Gouda and the corn mixture. Pour the mixture into a greased 5x8-inch baking dish.

Top with the remaining Gouda and bake for about 25 to 30 minutes. The gratin is done when a knife inserted in the center comes out clean. Top with the chopped parsley and serve warm.

Hawai’in Corn

2 c.cooked corn
1/2 t.salt
1 T. butter
1/2 c. coconut milk
1 c. fresh coconut

Combine corn, salt, butter, coconut milk and coconut. Heat thoroughly. Do not boil.

Swiss Corn Bake

2 packages (16 oz. size) frozen corn kernels
1/2 c. butter, melted
8 ounces cream cheese, softened
1 clove garlic, pressed
1 t. sugar
salt to taste
1/2 t. dried parsley

Heat oven to 350F. Cook corn according to package directions. Drain water, then mix in butter, cream cheese, garlic, sugar, salt, and parsley. Spoon into a casserole dish and bake 30 minutes, until lightly browned on top.

Zesty Horseradish Corn

1/2 c.butter or margarine, softened
1/2 t. salt
1/4 t. pepper
1 T. chopped fresh parsley
2 T. country style Dijon mustard
2 t. prepared horseradish
8 fresh ears corn, husked
Prepare grill or heat oven to 375. In small bowl, stir together all ingredients except corn.

Spread about 1 T. butter mixture evenly over each ear of corn. Wrap tightly in heavy duty double thickness foil; seal well. Place on grill rack directly over coals or low flame, turning every 5 minutes, for 20-25 minutes, or until tender.

If baking, place foil wrapped corn on jelly roll pan. Bake for 40-45 minutes or until heated through.

[Mama Mangia]

love corn! thanks!!!

[jpshaw]

I got to try something different. My usual corn side dish is simply an ear of fresh corn (when available) shucked and the hairs removed (toothbrush just for corn), coated with unsalted butter or margarine add some spice and nuke the thing for 5 minutes. Its actually very good. Use a real cheapo paper plate to nuke it on and you have no clean up afterwards.