CORN NUGGETS RECIPE - (3.8/5)
Provided by á-8559
Number Of Ingredients 8
Steps:
- In a medium bowl, stir together the creamed corn and the drained whole kernel corn. Line a baking sheet with aluminum foil, and coat with vegetable oil or cooking spray. Drop spoonfuls of the corn mixture onto the sheet, and freeze until firm, about 3 hours. When the freezer time is up, heat one to two inches of oil in a large deep skillet. While the oil is heating, mix together the cornmeal, flour, egg white, milk, salt and pepper in a medium bowl. Dip the frozen corn nuggets into the batter. Quickly fry in hot oil until golden brown. Remove, place on paper towels to drain.
CAJUN BUTTERED CORN
In Duluth, Georgia, Anne-Lise Botting whips up a seasoned butter to spice up corn-on-the-cob. "Flavored with garlic and chili powders, the butter is the perfect complement to fresh corn," she says.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large kettle, bring 3 qts. of water to a boil; add corn. Return to a boil; cook for 3-5 minutes or until tender., Meanwhile, in a small saucepan, melt butter. Stir in the chili powder, pepper, garlic powder and cayenne; cook and stir for 1 minute. Combine cornstarch and broth until smooth; gradually whisk into butter mixture. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Drain corn; serve with seasoned butter.
Nutrition Facts : Calories 105 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 63mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
CORN NUGGETS
Deep fried corn nuggets--make 'em at home!
Provided by JERS
Categories Appetizers and Snacks
Time 35m
Yield 20
Number Of Ingredients 8
Steps:
- In a medium bowl, stir together the creamed corn and drained whole kernel corn. Line a baking sheet with aluminum foil, and coat with vegetable oil or cooking spray. Drop spoonfuls of the corn mixture onto the sheet, and freeze until firm, about 3 hours.
- Heat one inch of oil to 350 degrees F (175 degrees C) in a large deep skillet, or fill a deep-fryer with oil as directed by the manufacturer.
- Mix together the cornmeal, flour, egg white, milk, salt and pepper in a medium bowl. Dip frozen corn nuggets in the batter, and quickly fry in hot oil until golden brown. Remove to paper towels to drain.
Nutrition Facts : Calories 68.3 calories, Carbohydrate 8.3 g, Cholesterol 0.1 mg, Fat 3.6 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 53.6 mg, Sugar 0.7 g
SLOW-COOKED CAJUN CORN
My husband loves corn on the cob, and I love this slow cooker recipe because I don't have to stand at a hot stove. We like a little spice, so the Cajun seasoning works well for us, but any spice blend works. -Audra Rorick, Scott City, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 4h15m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Combine butter and Cajun seasoning until well blended. Place each ear of corn on a double thickness of heavy-duty foil. Spread butter mixture over each ear. Wrap foil tightly around corn., Place ears in a 6-qt. slow cooker; add water. Cook, covered, on high until corn is tender, 4-6 hours.
Nutrition Facts : Calories 190 calories, Fat 13g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 307mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein.
CAJUN CORN
So quick and easy to make. A delicious side dish for any meal. Cooking/preparation times does not reflect time needed to defrost frozen corn.
Provided by Sassy in da South
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter in a medium sauce pan over medium heat.
- When the butter has stopped foaming, add the garlic and sauté until golden, about 3 minutes.
- Add the corn to the sauce pan and mix well.
- Add the Creole Seasoning and season with salt to taste.
- Cook over medium heat for about 5 minutes to allow the corn to heat through.
- Remove the sauce pan from the heat and stir in the parsley.
- Serve immediately.
CAJUN CORN AND BACON MAQUE CHOUX
This is a Cajun recipe I've had forever! I first prepared it when I was in my high school class in Metairie, Louisiana. It's awesome!
Provided by Jodi Hanlon
Categories Side Dish Vegetables Corn
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Cut corn off the cobs by thinly slicing across the tops of the kernels; place in a medium bowl. Cut across the kernels again to release milk from the corn, add milk to bowl. Set aside.
- Heat the oil in a large skillet over medium-high heat. Add onion and green pepper, cook until onion is transparent, about 5 to 8 minutes. Combine corn, tomatoes, and milk with the onion mixture. Reduce heat to medium low, and cook 20 minutes longer, stirring frequently to prevent sticking. Do not boil. Season with salt and cayenne pepper. Lower heat, cover skillet, and cook 5 to 10 minutes longer. Stir in green onions and bacon. Remove from heat and serve.
Nutrition Facts : Calories 346.5 calories, Carbohydrate 23.1 g, Cholesterol 41.9 mg, Fat 21.5 g, Fiber 3.8 g, Protein 17.9 g, SaturatedFat 6.2 g, Sodium 884 mg, Sugar 5.9 g
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