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cooking.nytimes.com
A couple of things to consider when making tamales, a staple at Christmas time in Mexican households and for special occasions First, think of assembling tamales like making crepes: The first one or two never work, but they help you become comfortable with the process Second, don’t be tempted to overfill the tamales; a couple of good tablespoons of filling will do it
www.chowhound.com
I am a corn-on the-cob junkie and this method of preparation is by far the absolute best. I pulld the husks down to remove the silk, and then just put the husks...
Ingredients: corn, beer, ice
www.delish.com
For a heartier texture, substitute 1/4 cup cornmeal for an equal amount of corn flour.
www.foodnetwork.com
Get Corn Fritters Recipe from Food Network
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Get Creamed Corn Recipe from Food Network
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Get Corn Relish Recipe from Food Network
www.delish.com
Perfect for brunch, these cornmeal gems are a little sweet, a little salty, and deliver a spicy kick of chili pepper.
cooking.nytimes.com
Corn is the One True Vegetable of American summer Vine-ripened tomatoes are thrilling, but not ours alone And zucchini, while pleasant, does not make anyone’s toes curl
www.allrecipes.com
Onion, green pepper and celery are sauteed until tender and then combined with niblet and cream-style corn and cheddar cheese. Half way through the baking, crumbled buttery crackers are sprinkled on top. Perfect dish to take to a party, keeps well.
www.allrecipes.com
Corn microwaved with cream, butter, eggs, sugar, salt and pepper. A quick and easy treat!
Ingredients: heavy cream, salt, pepper, butter, eggs, sugar, corn
www.simplyrecipes.com
Make the most of sweet corn season by serving up this creamed corn at your next backyard BBQ. This dish also freezes beautiful and can be made with frozen corn (hello, Thanksgiving side dish!).