Time 1h30m Yield 8 to 10 servings Number Of Ingredients 13 Steps:
Preheat the oven to 350 degrees F. Grease the bottom and sides of an 8-by-8-inch baking dish with the butter. In a large bowl, whisk together the sweet corn, cream-style corn, half-and-half, flour, maple syrup, chile flakes, garlic and scallions. Season with a nice pinch of salt and a few grinds of pepper. Taste and season more if needed. Whisk in the Cheddar, mozzarella and eggs. Pour into the prepared baking dish. Bake until set in the center and golden brown around the edges, 50 to 60 minutes. Allow to rest for 10 to 15 minutes before serving.
Time 40m Yield 5-1/2 dozen. Number Of Ingredients 10 Steps:
Preheat oven to 350°. Place 2 cups corn kernels in a food processor; process until pureed. Transfer pureed corn to a large bowl; whisk in cornmeal, milk, sugar, remaining corn and, if desired, cinnamon until blended. In another bowl, beat cream cheese, butter and eggs until pale yellow and slightly thickened, about 10 minutes. Fold in cheddar cheese. Stir in corn mixture., Fill greased mini-muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 8-10 minutes. Serve warm; top with sour cream and chives.
Time 1h15m Yield 8 Number Of Ingredients 9 Steps:
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, beat butter with an electric mixer until creamy. Beat in the masa harina and water until well combined. Put the corn in a blender or food processor and coarsely chop on low speed. Stir the corn and the cornmeal into the butter mixture. In another bowl, mix together the sugar, cream, salt and baking powder. Combine the two mixtures until well blended. Pour the batter into an ungreased 8x8 pan. Cover the pan with foil and place into a 9x13 inch pan filled 3/4 inch high with hot water. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the cake comes out clean. Remove small pan from water and let sit for 10 minutes before serving.
Time 55m Yield 6-8 serving(s) Number Of Ingredients 8 Steps:
Mix, sugar, salt, flour, milk and eggs. Add corn. Stir in Butter. Bake 375 degrees in a well greased baking dish for 45 minutes or until firm.
Time 35m Yield 6 Number Of Ingredients 6 Steps:
Preheat oven to 325 degrees F (165 degrees C). Stir whole kernel corn, cream-style corn, sugar, egg, and about 3/4 of the melted butter together in a casserole dish. Fold about half the crushed crackers into the corn mixture. Sprinkle remaining crushed crackers over the top of the mixture and drizzle with the remaining butter. Bake in preheated oven until beginning to brown, 25 to 30 minutes.
Time 1h10m Yield 8 serving(s) Number Of Ingredients 13 Steps:
Heat 1 tablespoon of oil in a pan. Add onion and sauté till transluscent. Add refined flour and roast for two minutes. Add milk gradually and cook stirring continuously for two minutes. Add crushed corn, salt, pepper power, nutmeg power and mix well. Cook till all the moisture dries up. Take it off the heat and transfer into a bowl. Let the corn mixture cool. Then add boiled rice, chopped coriander leaves, fresh red chillies and adjust salt and mix. Shape the mixture into sixteen equal sized croquettes. Roll in vermicelli. Heat sufficient oil in a kadai and deep-fry the croquettes till golden. Drain onto an absorbent paper and serve hot.
