CORN RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESY CORN BAKE (05/24/93) (2:00) 2 T. BUTTER 4 T. FLOUR 1/8 T. GARLIC POWDER 3/4 C. MILK 6 OZ. SHREDDED AMERICAN CHEESE 3 OZ. CREAM CHEESE, CUBED 10 OZ. THAWED FROZEN CORN 3 OZ. DICED HAM MELT BUTTER. STIR IN FLOUR AND GARLIC POWDER. ADD MILK ALL AT ONCE. COOK AND STIR OVER MEDIUM HEAT UNTIL THICKENED AND BUBBLY. STIR IN CHEESES, AND STIR OVER LOW HEAT UNTIL MELTED. STIR IN CORN AND HAM. BAKE IN 2-QUART CASSEROLE AT 350 DEGREES FOR 45 MINUTES. MAKES 10 TO 12 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHILE CORN PUDDING (04-19-93) (23:46) IBM 2 CUPS FRESH CORN KERNELS OR 1 (16 OUNCE) CAN CORN KERNELS, DRAINED 4 EGGS 1 CUP MILK 1/2 TEASPOON SALT 1/4 TEASPOON GROUND NUTMEG 1/4 TEASPOON GROUND RED PEPPER 1 (3 OUNCE) CAN CHOPPED GREEN CHILIES, DRAINED 1/2 CUP CREAM 1 TABLESPOON BUTTER HEAT OVEN TO 350 DEGREES. IN LARGE BOWL BEAT TOGETHER ALL INGREDIENTS. POUR INTO GREASED 6 CUP SOUFFLE DISH OR CASSEROLE. BAKE 40 TO 50 MINUTES OR UNTIL FIRM. SERVE WARM AT ROOM TEMPERATURE. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHILI CORN SOUFFLE (12-28-92) (1:47) MSB 1 (15 OUNCE) CAN CHILI NO BEANS 1 1/2 CUPS SEEDED, CHOPPED TOMATOES 1/2 CUP SLICED GREEN ONIONS 1 (8 3/4 OUNCE) CAN CREAM STYLE CORN 1/4 CUP MAYONNAISE 1/4 TEASPOON, CRUSHED RED PEPPER FLAKES 6 EGGS, SEPARATED 1/2 TEASPOON CREAM OF TARTAR 1 1/2 CUPS (6 OUNCES) SHREDDED CHEDDAR CHEESE GREASE A 15 1/2 X 10 1/2 X 1 INCH JELLYROLL PAN; LINE WITH WAXED PAPER, EXTENDING 3 INCHES BEYOND PAN ON EACH END. GREASE AND LIGHTLY FLOUR WAXED PAPER. IN SMALL SAUCEPAN COMBINE CHILI, TOMATOES, AND GREEN ONIONS; COOK OVER LOW HEAT UNTIL THOROUGHLY HEATED. SET ASIDE. IN SMALL SAUCEPAN COMBINE CORN, MAYONNAISE AND RED PEPPER; COOK OVER LOW HEAT UNTIL THOROUGHLY HEATED, STIRRING CONSTANTLY. REMOVE FROM HEAT. HEAT OVEN TO 350 DEGREES. IN LARGE BOWL OF AN ELECTRIC MIXER BEAT EGG YOLKS UNTIL THICK AND LEMON COLORED. GRADUALLY STIR CORN MIXTURE INTO YOLKS. IN LARGE BOWL BEAT EGG WHITES AT HIGH SPEED WITH ELECTRIC MIXER UNTIL FOAMY. ADD CREAM OF TARTAR; BEAT UNTIL STIFF BUT NOT DRY. FOLD BEATEN EGG WHITES INTO YOLK MIXTURE. POUR INTO PREPARED PAN, SPREADING EVENLY. BAKE 15 TO 20 MINUTES OR UNTIL SET. LOOSEN EDGES OF SOUFFLE WITH METAL SPATULA, BUT DO NOT REMOVE FROM PAN. PLACE A PIECE OF WAXED PAPER LONGER THAN THE JELLYROLL PAN OVER SOUFFLE. PLACE INVERTED BAKING SHEET OVER WAXED PAPER. INVERT SOUFFLE; REMOVE JELLYROLL PAN; CAREFULLY PEEL OFF WAXED PAPER. SPRINKLE CHEESE OVER SURFACE; ROLL UP SOUFFLE, USING WAXED PAPER TO SUPPORT IT. PLACE ON SERVING PLATTER; KEEP WARM. REHEAT CHILI MIXTURE AND SPOON OVER SOUFFLE SLICES. SERVE. MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CORN FRITTERS 1 EGG 1/2 CUP MILK 1 12-OZ CAN CORN 1 TABLESPOON PEANUT OIL 1 1/2 CUPS UNSIFTED FLOUR 1 TABLESPOON BAKING POWDER 1 TEASPOON SALT 1 DASH PEPPER BEAT EGG IN LARGE BOWL. STIR IN MILK, CAN OF CORN WITH SWEET PEPPERS AND 1 TABLESPOON OF OIL. ADD AND BEAT IN FLOUR, BAKING POWDER, SALT AND PEPPER. DROP IN TABLESPOONFULS INTO DEEP OR SHALLOW HOT OIL (375 DEGREES). FRY TILL GOLDEN BROWN, 2-3 MINUTES ON EACH SIDE. DRAIN ON PAPER TOWELS. SERVE HOT. IF DESIRED, SERVE WITH SYRUP. MAKES ABOUT 4 FRITTERS PER PERSON. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CORN FRITTERS 1 3 TO 4 EARS FRESH CORN OR 1 8 3/4 OUNCE CAN WHOLE KERNEL CORN MILK 1 1/2 CUPS SIFTED ALL-PURPOSE FLOUR 3 TEASPOONS BAKING POWDER 3/4 TEASPOON SALT 1 BEATEN EGG CUT OFF TIPS OF KERNELS, THEN SCRAPE COBS TO MAKE 1 CUP CUT CORN. DRAIN FRESH (OR CANNED) CORN, RESERVING LIQUID. ADD ENOUGH MILK TO LIQUID MEASURE 1 CUP. SIFT TOGETHER DRY INGREDIENTS. COMBINE EGG, MILK MIXTURE, AND CORN. ADD TO DRY INGREDIENTS. MIX UNTIL JUST MOISTENED. DROP BATTER FROM TABLESPOON INTO DEEP HOT FAT (375 DEGREES). FRY UNTIL GOLDEN BROWN, 3 TO 4 MINUTES. DRAIN ON PAPER TOWELS. SERVE WITH WARM MAPLE SYRUP. MAKES 2 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CORN FRITTERS 2 (05/19/93) (6:52) SERVINGS: 16 1 1/2 C SIFTED FLOUR 1 1/2 T BAKING POWDER 1 T SALT 16 OZ CAN CREAM STYLE CORN 1 EA EGG, SLIGHTLY BEATEN 1 C CORN OIL 1 X POWDERED SUGAR SIFT TOGETHER DRY INGREDIENTS. MIX TOGETHER CORN AND EGG. ADD DRY INGREDIENTS. STIR SLOWLY. HEAT OIL IN LARGE SKILLET OVER MEDIUM HEAT. DROP BATTER BY TABLESPOONFULS INTO HOT OIL, ONE LAYER AT A TIME. FRY ABOUT 2 MINUTES ON EACH SIDE UNTIL GOLDEN BROWN. DRAIN ON ABSORBENT PAPER, AND DUST WITH POWDERED SUGAR IF DESIRED. MAKES 16 FRITTERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CORN GRILLED IN HUSKS (12/10/93) (18:54) SERVINGS: 6 6 EA EARS OF CORN IN HUSKS 1 X VEGETABLE OIL 6 T BUTTER 2 T SNIPPED CHIVES 1 X SALT AND PEPPER TO TASTE GENTLY,PEEL HUSKS AWAY FROM CORN,ABOUT 2/3 OF THE WAY DOWN;REMOVE SILK,THEN REPLACE HUSKS AROUND CORN COVERING KERNELS AS MUCH AS POSSIBLE (IF YOU WISH,TIE A STRING AROUND CORN TO KEEP HUSKS IN PLACE).SOAK IN COLD WATER 15 MINUTES.BRUSH OUTER HUSKS LIGHTLY WITH OIL.ROAST ON GRILL 15 TO 20 MINUTES,TURNING 3 TO 4 TIMES UNTIL KERNELS ARE TENDER. WHILE CORN GRILLS,MELT BUTTER IN A SAUCEPAN;STIR IN CHIVES.PULL HUSKS BACK OR REMOVE COMPLETELY.BRUSH CORN WITH CHIVE BUTTER AND SERVE HOT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CORN ON THE GRILL SELECT YOUNG TENDER SWEET CORN. REMOVE LARGE OUTER HUSKS; TURN BACK INNER HUSKS AND REMOVE SILK. SPREAD CORN WITH SOFT BUTTER. PULL HUSKS BACK OVER EARS; TIE WITH FINE WIRE. PLACE ON GRILL 3 INCHES FROM HOT COALS. COOK 20 TO 30 MINUTES, TURNING FREQUENTLY. SERVE IMMEDIATELY WITH SALT, PEPPER AND BUTTER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CORN PUDDING 3 SLIGHTLY BEATEN EGGS 2 CUPS DRAINED COOKED OR CANNED WHOLE KERNEL CORN 2 CUPS MILK, SCALDED 1/3 CUP FINELY CHOPPED ONION 1 TABLESPOON BUTTER, MELTED 1 TEASPOON SUGAR 1 TEASPOON SALT COMBINE INGREDIENTS; POUR INTO GREASED 1 1/2 QUART CASSEROLE. SET IN SHALLOW PAN; FILL PAN TO 1 INCH WITH HOT WATER. BAKE AT 350 DEGREES FOR 40 TO 45 MINUTES, OR UNTIL A KNIFE INSERTED OFF CENTER COMES OUT CLEAN. LET STAND 10 MINUTES AT ROOM TEMPERATURE. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CORN ROASTED WITH HERB BUTTER (08-27-93) (23:39) SERVINGS: 6 3/4 C BUTTER SOFTENED 1 1/2 T MINCED PARSLEY 1 1/2 T LEMON JUICE 2 1/2 T MINCED GREEN ONION 1/4 T FRESHLY GRATED NUTMEG 1/2 T SALT AND PEPPER 1 X DASH OF TABASCO 1 X DASH OF WORCESTERSHIRE SAUCE COVER AND REFRIGERATE AT LEAST 1 HOUR. SPREAD EACH EAR OF CORN WITH 1 TABLESPOON OF HERB BUTTER. WRAP EACH EAR IN FOIL. ROAST CORN ON BARBECUE OR BROIL 4 INCHES FROM HEAT 30 MIN OR TILL KERNELS ARE TENDER. UNWRAP, DETACH HUSKS AND SPREAD WITH REMAINING BUTTER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DOUBLE CORN STICKS 1 CUP SIFTED ALL-PURPOSE FLOUR 2 TABLESPOONS SUGAR 2 TEASPOONS BAKING POWDER 3/4 TEASPOON SALT 1 CUP YELLOW CORN MEAL 1 WELL BEATEN EGG 1 8 3/4 OUNCE CAN CREAM STYLE CORN 3/4 CUP MILK 2 TABLESPOONS SALAD OIL SIFT FLOUR, SUGAR, BAKING POWDER, AND SALT TOGETHER; STIR IN CORNMEAL. BLEND EGG, CORN, MILK, AND SALAD OIL; ADD TO DRY INGREDIENTS; STIR UNTIL JUST MOISTENED. PREHEAT CORNSTICK PANS IN OVEN, THEN GREASE GENEROUSLY. FILL PANS 2/3 FULL. BAKE AT 425 DEGREES ABOUT 20 MINUTES. MAKES 18. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GRILLED CORN ON THE COB 01/28/96 1:55 AM PREPARATION TIME - 20 MINUTES COOKING TIME - 15 MINUTES SERVES - 4 PEOPLE 4 LARGE EARS OF CORN, HUSKS AND SILK REMOVED, PARBOILED 5 MINUTES 1/2 CUP BUTTER, MELTED SALT AND PEPPER CHILI POWDER OR PAPRIKA (OPTIONAL) BRUSH THE DRAINED CORN LIBERALLY WITH MELTED BUTTER. SPRINKLE WITH SALT AND PEPPER. CHILI POWDER AND PAPRIKA CAN BE SUBSTITUTED FOR PEPPER, IF DESIRED. GRILL OVER MEDIUM HOT COALS 15 MINUTES, TURNING OFTEN AND BASTING FREQUENTLY WITH BUTTER. TO SERVE, POUR OVER AND REMAINING BUTTER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HERBED CORN ON THE COB (02/10/94) (9:21) SERVINGS: 4 4 X CORN, EARS, MEDIUM 1/8 TS CHERVIL, DRIED 2 TB MARGARINE 1/8 TS THYME, DRIED 1/8 TS BASIL, DRIED PER SERVING: 129CAL., 3G PRO., 7G FAT, 17G CARBO., 72MG SODIUM INTO LARGE POT OF BOILING WATER, COOK CORN 5 MINUTES UNTIL TENDER. IN A SMALL BOWL, COMBINE REMAINING INGREDIENTS. IN MICROWAVE, COOK ON HIGH UNTIL BUTTER IS MELTED (1 - 1 1/2 MINUTES). SERVE CORN BRUSHED WITH HERB BUTTER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOT CORN PUFFS 1/2 CUP WATER 1/2 CUP MILK 2 TABLESPOONS BUTTER OR MARGARINE 1/2 TEASPOON SALT 1 1/2 CUPS INSTANT POTATOES (DRY) 2 EGGS BEATEN CATSUP 1 CAN 8 3/4 OUNCES WHOLE KERNEL CORN IN SAUCEPAN, HEAT WATER, MILK, BUTTER AND SALT TO BOILING. REMOVE FROM HEAT; STIR IN INSTANT PUFFS (MIXTURE WILL BE STIFF). COOL; STIR IN EGGS AND CORN. DROP MIXTURE BY TEASPOONFULS ONTO WAXED PAPER COVERED BAKING SHEET. CHILL AT LEAST 2 HOURS; SHAPE INTO BALLS. IN METAL FONDUE POT, HEAT SALAD OIL (3 TO 4 INCHES) TO 400 DEGREES; TRANSFER POT TO SOURCE OF HEAT AT TABLE. ADJUST HEAT WHEN NECESSARY TO MAINTAIN TEMPERATURE OF OIL. SPEAR POTATO BALLS WITH FONDUE FORKS AND PLACE IN HOT OIL. COOK 2 TO 3 MINUTES OR UNTIL GOLDEN BROWN; DRAIN. DIP INTO CATSUP. MAKES 25 TO 30 PUFFS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PERFECT CORN STICKS 1 CUP SIFTED ALL-PURPOSE FLOUR 1/4 CUP SUGAR 4 TEASPOONS BAKING POWDER 3/4 TEASPOON SALT 1 CUP YELLOW CORNMEAL 2 EGGS 1 CUP MILK 1/4 CUP SHORTENING SIFT FLOUR WITH SUGAR, BAKING POWDER, AND SALT; STIR IN CORNMEAL. ADD EGGS, MILK, AND SHORTENING. BEAT WITH ROTARY OR ELECTRIC BEATER UNTIL JUST SMOOTH. (DO NOT OVER BEAT. ) SPOON BATTER INTO GREASED CORN STICK PANS, FILLING 2/3 FULL. BAKE IN HOT OVEN (425 DEGREES) 12 TO 15 MINUTES. MAKES 18. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SAVORY CORNCAKES (07-25-93) (11:24) 3/4 CUP ALL-PURPOSE FLOUR 1/4 CUP YELLOW CORNMEAL 1/2 TEASPOON BAKING POWDER 1/4 TEASPOON PAPRIKA 1 CUP CANNED CREAMED CORN 1 EGG, LIGHTLY BEATEN 1/2 CUP MILK 1 TABLESPOON VEGETABLE OIL 1 LARGE EAR OF CORN, KERNELS CUT OFF THE COB 2 TABLESPOONS MINCED ONION SIFT TOGETHER THE DRY INGREDIENTS. BEAT TOGETHER THE CREAMED CORN, EGG, MILK AND OIL, AND STIR INTO THE DRY MIXTURE. DO NOT OVERMIX. LET THE BATTER REST, REFRIGERATED, FOR AN HOUR OR MORE BEFORE PROCEEDING. STIR IN THE CORN KERNELS AND THE MINCED ONION. COOK THE BATTER IN BATCHES, DROPPING BY TABLESPOONFULS ONTO GREASED GRIDDLE OVER MEDIUM HEAT. COOK 2 MINUTES PER SIDE, OR UNTIL GOLDEN. KEEP WARM IN A 200 DEGREE OVEN. MAKES 24 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SCALLOPED CORN 1 CAN CREAM CORN 1 CUP MILK 1 BEATEN EGG 1 CUP CRACKER CRUMBS 1/4 CUP MINCED ONIONS 3/4 TEASPOON SALT HEAT CORN AND MILK IN SAUCEPAN, GRADUALLY STIR IN EGG, ADD FOUR INGREDIENTS AND MIX WELL AND POUR INTO 8 INCH BAKING DISH. BAKE AT 350 DEGREES FOR 20 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SCALLOPED CORN SUPREME 1 BEATEN EGG 1 CUP MILK 1 CUP CRACKER CRUMBS 1 1 POUND 1 OUNCE CAN (2 CUPS) CREAM STYLE CORN 1/4 CUP FINELY CHOPPED ONION 3 TABLESPOONS CHOPPED CANNED PIMIENTO 1 TABLESPOON BUTTER OR MARGARINE, MELTED MIX EGG, MILK, 2/3 CUP CRUMBS, 3/4 TEASPOON SALT, AND DASH PEPPER. STIR IN CORN, ONION, AND PIMIENTO. TURN INTO 1 QUART CASSEROLE. TOSS MELTED BUTTER WITH REMAINING CRUMBS; SPRINKLE ATOP CORN MIXTURE. BAKE AT 350 DEGREES FOR 65 TO 70 MINUTES. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SKILLET CORN (07-25-93) (11:24) 2 TABLESPOONS VEGETABLE OIL 8 LARGE EARS WHITE CORN, KERNELS CUT OFF THE COBS 1/2 TEASPOON SALT 1/2 CUP FLOUR HEAT AN 8 INCH OVENPROOF IRON SKILLET IN A 425 DEGREE OVEN. AFTER 20 MINUTES, POUR IN THE OIL. MEANWHILE, STIR TOGETHER ALL THE OTHER INGREDIENTS. SCRAPE INTO THE HEATED PAN. DO NOT STIR; PAT INTO AN EVEN LAYER. BAKE UNTIL A NICE CRUST FORMS ON THE BOTTOM AND THE TOP STARTS TO BROWN, ABOUT 1 HOUR. REMOVE AND INVERT ONTO A SERVING PLATE. CUT INTO WEDGES. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SWISS CORN BAKE COOK 3 CUPS FRESH CUT CORN IN 1 CUP BOILING SALTED WATER FOR 2 TO 3 MINUTES, OR UNTIL JUST TENDER; OR COOK TWO 9 OUNCE PACKAGES FROZEN CORN ACCORDING TO PACKAGE DIRECTIONS; DRAIN WELL. COMBINE CORN, ONE 6 OUNCE CAN EVAPORATED MILK, 1 BEATEN EGG, 2 TABLESPOONS FINELY CHOPPED ONION, 1/2 TEASPOON SALT, DASH PEPPER, AND 3/4 CUP SHREDDED PROCESS SWISS CHEESE. . TURN INTO 10 X 6 X 1 1/2 INCH BAKING DISH. TOSS 1/2 CUP SOFT BREAD CRUMBS WITH 1 TABLESPOON MELTED BUTTER AND 1/4 CUP SHREDDED PROCESS SWISS CHEESE. SPRINKLE OVER TOP. BAKE AT 350 DEGREES FOR 25 MINUTES. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=