Corn is not only a distinct fall decoration seen in stores and homes across the country, but it is also a delicious vegetable that adds color and flavor to your dinner table. It is a very versatile food that can be enjoyed in a number of ways. You can have it popped to make perfect movie snack, on the cob to compliment your grilled steak dinner, or in a chowder for a quick lunch on the go.
This fall get creative and try one of the delicious corn recipes listed below:
Caramel Popped Corn
Ingredients:
Directions:
Preheat oven to 200 degrees F
Over medium heat combine first 4 ingredients and boil for 5 minutes. Remove from heat stir in baking soda - be fast - stir well. Pour over 8 quarts popped corn. stir to coat well in large roaster or large aluminum baking pan for 1 hour, stir every 15 minutes. Spread out on wax paper or large cookie sheet to dry.
Be sure to store in an air tight container or bag. I use freezer bags with the zip lock closer.
Cheddar Corn Casserole
Ingredients:
Directions:
In a medium saute pan, heat 2 tablespoons of butter over medium heat. Add onion and peppers and cook until softened, stirring occasionally. Remove from heat.
Combine remaining 6 tablespoons butter, eggs, and sour cream in a large bowl. Whisk together until smooth. Mix in corn, cornmeal, salt and pepper. Stir in cheese and onion-pepper mixture.
Turn into a 2-quart buttered baking dish. Bake in a preheated 350F oven for 30 to 35 minutes, until puffed and golden.
Crockpot: Kernel Corn Casserole
Ingredients:
Directions:
Melt cream cheese and margarine in microwave. Spray crockpot with vegetable spray. Put melted cream cheese and margarine in crockpot. Add corn, salt and pepper. Cook in crockpot for two hours on low.
Cheese Corn Chowder
Ingredients:
Directions:
In a large saucepan combine chopped potatoes, water, bouillon granules, ground red pepper, and black pepper. Bring to boiling; reduce heat.
Cover and simmer about 10 minutes or till potatoes are tender, stirring occasionally. Stir in 2 1/2 cups of the milk and the corn.
In a small bowl stir together remaining 1/2 cup milk and flour; stir into potato mixture. Cook and stir over medium heat till slightly thickened and bubbly.
Cook and stir for 1 minute more. Add cheese; stir till melted. Spoon into 4 soup bowls. Top each serving with parsley.
Corn Chowder
Ingredients:
Directions:
Position blade in food processor (or blender); add 2 1/2 cups corn. Process until smooth; set aside. Melt margarine in a large dutch oven over medium heat.
Add onion and next 3 ingredients and saute 10 minutes or until vegetables are tender, stirring occasionally. Add potato and broth; bring to a boil.
Reduce heat, and simmer, uncovered, 20 minutes or until potato is tender, stirring frequently. Add the corn puree and remaining 1 1/2 cups corn; cook 10 minutes.
Place flour and next three ingredients in a small bowl.
Gradually add milk and Worcestershire sauce, blending with a wire wisk; add to chowder. Cook over medium heat 10 minutes or until thickened, stirring occasionally.
For more great fall recipes check out these other articles:
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