Quick Corn Relish 1 can whole kernel corn (do not drain) 2 tablespoons chopped onion 1/2 cup vinegar 3 tablespoons sugar 1 tablespoon mustard seed 1/4 teaspoon celery seed 1/4 teaspoon salt 1/4 teaspoon dry mustard 3 tablespoons chopped pimento
Combine all ingredients, except corn, and cook about three minutes. Add corn; heat two minutes longer and pour into jar. Cover and refrigerate.
Sharon's Corn Rolls 1/2 cup cornmeal 1/3 cup sugar 1/3 cup oil 2 eggs, well beaten 5 to 6 cups flour 2 teaspoons salt 1 1/2 cups milk 1 package yeast 1/4 cup water 3/4 cup creamed corn
In heavy pan, cook cornmeal, sugar, oil, salt and milk until thick. Cool until lukewarm and add creamed corn, eggs and the yeast which has been dissolved in 1/4 cup water. Mix well. Add enough flour to handle well. Knead until smooth and elastic. Let rise until double, form into rolls and let rise a second time for about 30 minutes. Bake for 15 minutes at 400 degrees. Makes about 30 rolls.
Corn Casserole 1 can cream-style corn 1 can whole kernel corn 1 cup dry elbow macaroni 1/2 stick margarine 1 cup cheddar cheese
Bake in covered dish 40 to 50 minutes at 350 degrees. Of course we use our fresh, frozen or home-canned corn.
Corn Sauté 8 ears fresh corn, cut off cob 1/4 cup butter or margarine 1 onion, sliced thin 1/2 cup green pepper strips 1 1/2 teaspoons salt 1/4 teaspoon dried oregano 1/2 cup light cream 2 medium tomatoes, chopped Melt butter or margarine
add corn, onions, green pepper, salt and oregano. Cover and cook 6 to 7 minutes. Add cream and tomato; simmer another minute or two.
Corn Casserole 1/2 stick butter or margarine 1 cup sour cream 1 can whole kernel corn 1 can cream-style corn 2 beaten eggs 1 box Jiffy corn muffin mix
Salt & pepper, to taste 1 tablespoon chopped onion Bake, uncovered, for 45 minutes at 350 degrees. Adapts well to home-canned or frozen corn.
Corn Bacon Chowder 1/4 cup margarine 1/3 pound bacon, cut small 1 medium onion, chopped 3 cans creamed corn 1 cup chicken broth Pepper to taste 4 unpeeled potatoes, diced 1 celery rib chopped 2 can whole kernel corn 1 1/2 cups milk
Melt margarine in heavy 4-quart pan over medium heat. Add bacon and cook until just crisp. Add onion and sauté until translucent, about 12 minutes. Add creamed corn, broth, potatoes and celery. Simmer for 20 minutes. Add drained whole kernel corn and simmer for 12 more minutes. Pour in enough milk for desired consistency. Season to taste. We use our fresh frozen sweet corn in this by whirring in the blender for a few minutes.