COOLER CORN
Got this recipe from Taste of Home Magazine Aug/Sept 2012 issue. Great for a picnic or cookout for a crowd.
Provided by retiree09
Categories Corn
Time 1h
Yield 48 corn on the cob, 24 serving(s)
Number Of Ingredients 2
Steps:
- Husk and clean all the corn. Place in the bottom of a squeaky-clean large insulated picnic cooler.
- Pour the boiling water over the corn (2 quarts of boiling water per dozen ears of corn). Close the lid and let set for 30 minutes.
- Drain the water out from the plug and keep the lid closed.
- This will keep the corn warm for about 2 hours.
Nutrition Facts : Sodium 9.5
JEANNE'S CREAMED CORN
I adapted this recipe from one I tasted in a great bar-b-que place in San Antonio. It is always a big hit when I take it to pot-luck dinners.
Provided by Jeanne Benavidez @jeanneben
Categories Vegetables
Number Of Ingredients 7
Steps:
- Melt butter in a large saucepan over medium low heat.
- Add sugar and stir until dissolved.
- Add corn and heat thoroughly, stirring occasionally
- Stir in cream cheese and milk; stir until melted and well blended.
- Salt and pepper to taste.
- Place in a serving dish and sprinkle with green onions for garnish.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love