CORN WITH CHEESE    COOKS.COM
1/2 stick of butter
1/2 onion chopped fine
1 pkg frozen niblets whole kernel corn
1/3 cup can chopped jalapeno peppers
2 oz. cream cheese, cut up
1/4 cup Parmesan cheese, plus a little for garnish
salt and pepper to taste

Melt the butter over medium high heat, add the chopped onions and sautee until translucent. Add the corn and allow to cook for a 2 minutes. Add chopped jalapeno peppers and cook a few more minutes. Next, add cream cheese, Parmesan cheese and cook until the cheeses have melted. Be careful not to let the cheese burn. When serving, garnish with Parmesan cheese and a sprig of cilantro. This dish can be served on the side. Submitted by: Sandy



CORN AND POTATO CHOWDER   COOKS.COM

2 c. diced potatoes
1 c. sliced carrots
1 c. chopped celery
1/4 c. chopped green onion (optional)
1 tsp. salt
1/4 tsp. pepper
3/4 c. water
2 c. corn
1 1/2 c. milk
1/2 c. evaporated milk or cream
1 c. diced pasteurized cheese

Simmer potatoes, carrots, celery, green onion, salt, pepper and water, covered, 15 minutes. Add corn and simmer another 5 minutes. Add milk, cream and cheese; stir until cheese melts and soup is heated. Do not boil. Note: I usually double or triple recipe.



OLD TIME CORN FRITTERS   COOKS.COM
-Serve fritters warm with maple syrup. Serves 6.
3 eggs, beaten
2 cups crushed corn
2 tbsp. milk
1 tsp. baking powder
1 tbsp. melted butter
1/2 tsp. salt
1/2 tsp. pepper
1 1/4 c. flour, approx
Oil for deep frying

Mix together corn, beaten eggs, milk, melted butter, baking powder, salt and pepper, adding just enough flour to hold fritters together. Drop by tablespoons in hot oil and cook 3-5 minutes. Drain on paper towels.


RENE'S CHICKEN, CORN & POTATO PIE   COOKS.COM
5 potatoes
1 1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. parsley
1 tbsp. flour
6-8 tbsp. water or chicken broth
2 c. chicken
2 c. corn

Peel, cook and slice the potatoes. Cook the chicken. Cook the corn if it's fresh or use canned or frozen corn. Mix salt, pepper, parsley, flour and water or broth all together. Add chicken which has been diced, corn and the sliced potatoes. Mix well. Pour into an unbaked pie crust. Spread evenly, top with pie crust. Make sure pie edge is sealed. Put holes in top crust with a fork. Bake at 350 degrees for 1 hour. Makes 1 nice 9 inch pie.



Cheesy Corn With a Crunch Recipe #263153
1.My mother-in-law made this; not sure where she got the recipe, but it is a change on an ordinary bag of frozen corn. by AZPARZYCH <http://www.recipezaar.com/member/560491> Place back in oven and cook for an additional 5-10 minutes until onions brown. <http://www.recipezaar.com>
1 (12 ounce) bag frozen corn
1 (10 ounce) can cheddar cheese soup
2 cups French-fried onions
1/2 cup diced red bell peppers  (optional)
2.Cook corn for half the manufactures recommended time.
3.Mix halfway cooked corn with cheddar cheese soup (add peppers at this point if desired).
4.Pour into buttered casserole dish
5.Bake at 350 until corn is heated through and starts to bubble, approximately 30-45 minutes.
6.Remove from oven, top with French Fried Onions.



Mexican-Style Corn

A Mexican corn recipe, made with butter, fresh or frozen corn, peppers, and seasonings.
·3 tablespoons butter
·2 cups fresh corn or frozen thawed corn
·1 teaspoon salt
·dash black pepper
·2 tablespoons green bell pepper, finely chopped
·2 tablespoons pimiento, finely chopped
Melt butter; add corn, salt and pepper, and green bell pepper. Sauté over low to medium-low heat for 20 to 25 minutes, stirring occasionally to keep corn from browning. Add pimiento and heat through.
Serves 4.