(Recipe from Food Network)
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar
Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
16 ounces bacon
2 large onions, chopped
1/2 cup chopped celery (including tops)
1/2 bay leaf, crumbled
2 Tablespoons flour
4 cups water
3-1/2 cups diced potato
Two 1-pound cans cream-style corn
2 cups evaporated milk
salt and pepper to taste
In large kettle, cook bacon until brown and crisp. Remove bacon from kettle and pour off all but 3 Tablespoons of the fat. Add onions, celery, and bay leaf and cook for five minutes. Blend in flour. Add water and potato. Bring to a boil and simmer 15 minutes. Add corn and milk. Heat well. Add crumbled bacon. Serve with garnishes (optional).
1½ tablespoons butter
1½ tablespoons flour
½ teaspoon salt
1½ cups whipping cream
2 tablespoons sugar
3 cups fresh, frozen or canned whole kernel corn
Melt butter in heavy saucepan; add flour and salt, stirring to blend. Slowly add whipping cream, stirring constantly until thickened. Add sugar and corn, heat. For Au Gratin, place corn in a 9 or 10 inch shallow casserole dish; sprinkle with ¼ cup freshly grated Parmesan cheese and brown under broiler.
Smoked Corn and Clam Chowder
(Recipe from Norwalk Splash Cookoff)
- Mesquite wood chips
- 10 ears of corn
- 15 Quahog clams
- 1 pound double-smoked bacon, diced
- 1/2 pound butter
- 2 large Spanish onions
- 2 large leeks, whites only, diced and washed well
- 5 stalks celery, peeled and diced
- 1 ounce fresh thyme, leaves only
- 2 quarts clam juice plus water reserved from steaming clams
- 7 potatoes, peeled and diced
- 3 Chipotle Peppers in Adobe (canned)
- 1 quart cream
- Salt and pepper
- Basil Oil for garnish (recipe below)
- Place mesquite chips on pan under broiler until they catch fire. Turn off oven. Place corn on wire rack over sheet pan in oven above the burning wood and smoke for 2 hours. Remove from oven and remove kernels from cobs (reserve cobs for stock).
- Steam clams and chop (reserve water for stock).
- Place diced bacon in a large stock pot with butter over low heat to render.
- Once bacon begins to crisp, add onions, leeks and celery and sweat vegetables without color.
- Add smoked corn kernels and thyme and cook until fragrant, approximately 5 minutes.
- Add clam juice, potatoes and corn cobs and turn up heat. Continue cooking until potatoes are just tender.
- Remove pot from heat and puree half the stock with Chipotle peppers.
- Pour puree back into pot; add cream and clams. Season with salt and pepper and bring back to a simmer.
- Pour into serving bowls, garnish with basil oil and serve with country-style bread.
- 1 cup olive oil
- 1 cup basil, leaves only
- Salt and pepper
Puree oil and basil in blender; season with salt and pepper to taste.
I have a wonderful corn fritter recipe at home which I will post later