Time 20m Yield 4 servings Number Of Ingredients 0 Steps:
Whisk 3/4 cup flour, 1 teaspoon kosher salt and 1/4 teaspoon each baking powder and pepper in a bowl. Whisk 1/2 cup milk and 2 eggs in another bowl; stir in the flour mixture. Add 2 cups corn, 1/4 cup each chopped cilantro and scallions, 1 chopped jalapeno and the zest and juice of 1/2 lime. Cook 1/4 cupfuls in a skillet with olive oil, 2 minutes per side. Serve with Greek yogurt.
Time 30m Yield 4 servings. Number Of Ingredients 7 Steps:
In a bowl, combine the flour, salt, baking powder and paprika. In another bowl, beat egg yolk; stir in corn. Add to flour mixture and mix well. Beat egg white until soft peaks form; fold into flour mixture. , In a deep-fat fryer, heat oil to 375°. Drop batter by heaping tablespoonfuls into oil; fry for 3-4 minutes or until golden brown. Drain on paper towels.
Time 30m Yield 4 servings. Number Of Ingredients 5 Steps:
In a small bowl, combine the pancake mix, egg and milk just until moistened. Stir in the corn. , In a cast-iron or electric skillet, heat 1/4 in. oil to 375°. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Cook until golden brown, about 2 minutes on each side.
Time 30m Yield 12 Number Of Ingredients 9 Steps:
Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C). In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels. Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.
Time 1h Yield 9 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 375. Combine first 3 ingredients in a large bowl, stirring with whisk until smooth. Stir in onion, bell pepper, whole Kernel and cream style corn, mix well. Add muffin mix and black pepper, stirring until well combined. Pour into a 11 x 7 inch baking dish coated with cooking spray. Bake at 375 for 50 minutes or until wooden pick inserted in center comes out clean.
Time 1h15m Yield 6-8 serving(s) Number Of Ingredients 16 Steps:
For Fritters: In a large bowl, stir together the sugar and melted butter. Sift together the dry ingredients. Add the milk and beaten eggs to the sugar mix and then slowly introduce the dry ingredients. Add the drained corn. Mix until moistened. In a non-stick fry pan on medium high heat, add just enough vegetable oil to coat bottom of fry pan. Drop a serving size spoon full of corn fritter mix in fry pan. Do not let Corn fritter patties touch one another while frying. Cook on each side until lightly golden. When done place on paper towel to drain. You may need to add more oil while frying all of the corn fritters. When fritters have been completed let cool on paper towels. Casserole: In fry pan add 2 Tbs. of butter, place onions and bell pepper in fry pan. Sautéé on medium low heat until onions are transparent. Remove fry pan from heat and set aside. Place chicken bouillon cubes in 1+1/3 C. of water and dissolve. In large bowl crumble corn fritters, add sauteed onions and bell peppers, add 3 Tbs. melted butter. Pour dissolved chicken bouillon and water mixture over corn and sauteed vegetables and mix well. Place mixture in well oiled 8"x 8" baking pan and cover with foil. Place in a preheated oven at 350 degrees for 20- 25 minutes. Remove foil and place back in oven for 10- 15 minutes.
Number Of Ingredients 9 Steps:
- Preheat oven to 375°.
- Combine butter, egg whites, and cream cheese in a large bowl, stirring with a whisk until smooth. Stir in onion, bell pepper, whole-kernel corn and cream-style corn; mix well. Add muffin mix and black pepper, stirring until well combined.
- Pour into an 11x7 baking dish coated with cooking spray.
- Bake at 375° for 50 minutes or until a wooden pick inserted in center comes out clean.
Number Of Ingredients 10 Steps:
Preheat oven to 375 degrees. Spray a 13 x 9 baking dish with cooking spray. Using whisk attachment on a standing mixer, or using a regular hand held mixer, mix first 3 ingredients in a large bowl until smooth. By hand, stir in 1/2 cup onion, 1/2 cup pepper, drained whole kernel corn & cream style corn; mix well. Add muffin mix and black pepper stirring until well combined. Pour into baking dish and sprinkle top with remaining 1/4 cup of onion & pepper (you can add more or less to taste). Bake for 45-50 minutes or until a wooden pick inserted in center comes out clean. Serve warm or at room temp. * You can use 1 1/2 cups fresh corn kernels in place of the canned corn if you prefer. Enjoy!
