*Corn Fritters

One 12 ounce can of creamed corn
1 egg, beaten
1/2 teaspoon of baking powder
1/2 cup of flour
1/8 teaspoon of garlic powder
Hot oil for skillet

Combine the ingredients thoroughly. Drop by tablespoonful in hot oil. Fry until golden brown.

*Corn Relish

About 18 ears of corn
1 cup of chopped sweet red pepper
1 cup of chopped onion
1 tablespoon of salt
3 tablespoons of mustard seed
4 cups of vinegar
4 cups of chopped cabbage
1 cup of chopped green pepper
1 tablespoon of celery seed
1 tablespoon of of turmeric
1 cup of water
2 cups of sugar

Cook corn in boiling water 5 minutes. Cut from cob. Measure 8 cups. Combine corn with remaining ingredients and simmer 10 to 15 minutes. Bring to a boil, pack in hot, sterilized jars. Seal. Process 15 minutes in boiling water bath. Yield: About 6 pints.

*Crusty Corn Casserole

1 16 oz can creamed corn
1 16 oz can whole corn
2 beaten eggs
8 oz. sour cream
1 8 oz box of cornbread mix
1 stick of butter or margarine
Dash of onion powder
1 tsp bacon bits
1 tsp finely chopped green pepper or 1 small jalapeno pepper - optional

Preheat over to 350F. Melt butter n a 8X12 inch glass baking dish in the oven. Mix all ingredients and pour into the hot buttered pan. Bake one hour until a crust forms.

*Grilled Corn with Garlic Dill Butter

1/2 cup of butter, softened
3 tablespoons of chopped fresh dill weed
3 cloves garlic, minced
6 fresh ears of corn, with husks

Stir together the first 3 ingredients, cover and chill for 8 hours. Remove the husks from corn. Grill corn, uncovered, on a lightly greased grill rack over medium heat for about 10 minutes or until the corn is tender, turning occasionally. Serve with herbed butter.

*Corn Pudding

1 quart of milk
6 eggs
3/4 cup of sugar
1 teaspoon of salt
2 cups of corn
2 tablespoons of melted butter
2 tablespoons of flour sifted dry with the sugar

Beat eggs, sugar, salt, flour together. Add to milk. Add the melted butter and vanilla. Add corn. Pour into baking dish. Bake at 350ºF. until the pudding is set and the top is brown.

*Fried Corn

8 ears tender corn
1/4 cup bacon drippings
1 cup milk
salt and pepper to taste
1 teaspoon sugar
1 tablespoon butter

Cut corn close to outer edge, then scrape the ear to remove all the milk. Add corn to bacon drippings which have been heated in heavy skillet. Add milk, salt, pepper, and sugar. Stir often as corn burns easily. Cook approximately 20 to 30 minute, adding butter during the last few minutes of cooking.

*Corn Casserole

1 can (16-oz.) cream style corn
1 tablespoon butter or margarine
1/2 cup sweet peppers
1 tablespoon chopped pimentos (optional)
1 egg
1 can (3-1/2 oz.) French fried onions
Saute peppers in butter until soft.

Add corn, egg, pimento and half of the can of fried onions, crushed fine. Blend all together. Pour into 1-1/2 qt greased casserole dish. Bake at 350° F. for 25 to 30 minutes. Remove from oven. Put remaining onions, finely crushed on top of casserole and bake for another 5 to 10 minutes .

*Corn Pudding

1 can cream style corn
1 can whole kernel corn, drained
2 eggs
1 8 oz. carton sour cream
1 stick butter or margarine, melted
1 small box jiffy cornbread mix, or 1 cup cornbread mix, any kind
1 cup grated cheese, optional

Mix and pour into a greased or Pam sprayed 9 x 13 baking dish. Bake at 350° F. for 30-40 minutes or until light brown. Serves 10-12.

*Mexican Corn Chowder

1/4 cup butter
1 stalk celery, chopped
1 onion, chopped
1 carrot, chopped
1 clove garlic, minced
1 teaspoon dried oregano
salt and pepper to taste
3 1/2 cups fresh corn kernels
1 cup chicken broth
2 boneless chicken breast halves, cooked and cubed
2 teaspoons chopped green chile pepper
2 cups milk

In a large saucepan over medium heat, melt butter. Cook celery, onion and carrot in butter until onion begins to soften. Stir in garlic, oregano, salt and pepper and cook 2 minutes more. Stir in corn, chicken broth, cooked chicken and chile pepper and let simmer until heated through. Stir in milk and heat gently just before serving.

*Cold Corn Salad

1 (10 ounce) package frozen whole-kernel corn, thawed
1/4 cup diced yellow bell pepper
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/2 red onion, chopped
1/4 cup chopped cucumber
1 small tomato, chopped
1/2 cup mayonnaise, or to taste

In a large bowl, mix together the corn, yellow pepper, red pepper, green pepper, red onion, cucumber, tomato and mayonnaise. Adjust the amount of mayonnaise to your liking. Chill until serving.

*Real Southern Cornbread

2 cups cornmeal
2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons baking powder
2 eggs
1 cup margarine, melted
4 cups buttermilk

In a large bowl mix together the corn meal, flour, salt, and baking powder. In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended. Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute. Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove. Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.

*Corn Pudding Custard

2 1/2 cups heavy cream
2 teaspoons salt
1 teaspoon pepper
1/4 cup butter
3 eggs, beaten
3 tablespoons white sugar
3 cups corn

Combine the cream with salt and pepper in a small saucepan and heat until it bubbles. Stir in butter, eggs, sugar and corn. Transfer to a microwave safe dish. Microwave on high for 20 minutes. Let stand 10 minutes to thicken.

*Microwave Corn on the Cob

1 ear corn, husked and cleaned

Wet a paper towel, and wring out. Wrap the ear of corn in the moist towel, and place on a dinner plate. Cook in the microwave for 5 minutes. Carefully remove paper towel, and enjoy!

PS Or you can do what I do and that is just leave the corn in the husk, place it in the microwave for 3 minutes. The corn husk/silk will peel away clean and easy. Be Careful - Very HOT

*Baked Corn

1 (16 ounce) package frozen corn kernels, thawed and drained
3/4 cup milk
1 egg
4 tablespoons butter, melted
1 tablespoon white sugar
1 tablespoon all-purpose flour
salt and pepper to taste

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. In a large bowl combine corn, milk, egg, butter, sugar, flour, salt and pepper. Mix well and transfer to prepared casserole dish. Bake, uncovered, in preheated oven for 1 hour.

*Scalloped Corn

1 (15 ounce) can creamed corn
1 (15.25 ounce) can whole kernel corn
1 (8 ounce) container sour cream
2 eggs
1/2 cup butter
2 tablespoons white sugar
1 (8.5 ounce) package corn muffin mix

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch baking dish. Mix together corn, sour cream, eggs, melted butter or margarine, and sugar. Mix in muffin mix. Pour into prepared baking dish. Bake for 35 to 40 minutes, or until a knife inserted midway into pan comes out clean.