Katys Scalloped Corn Recipes

Steps:

• Combine all ingredients except crackers and diced cheese in large mixing bowl.
• Fold in crackers and cheese.
• Spoon into greased 2-quart baking dish.
• Bake at 325 degrees for 1 hour or until set.
• Let stand 5 minutes before serving.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8 or 9-inch casserole dish.
• In a small frying pan, saute onion, green pepper, and celery in butter or margarine and vegetable oil. Saute vegetables until tender. Remove vegetables from oil.
• In a medium-size mixing bowl, combine cream style corn, niblet corn, egg and cheese. Mix onion and celery mixture into the corn mixture. Spread into prepared casserole dish.
• Bake for 25 minutes. Remove casserole from oven and sprinkle cracker crumbs onto the top. Return casserole to oven and bake another 10 minutes. Serve hot or warm.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Bring a large pot of water to a boil. Add corn; cook until tender, about 6 minutes. Drain.
• Cook corn on the preheated grill until lightly golden, about 5 minutes. Cool until easily handled, 5 to 10 minutes.
• Cut corn kernels off the cob with a sharp knife. Transfer to a large bowl; add tomato, Monterey Jack cheese, orange bell pepper, cucumber, and cilantro. Stir in balsamic vinegar, sea salt, pepper, and garlic powder; mix to combine.

Steps:

• Heat oven to 350°F. In 10-inch skillet, melt 1 tablespoon butter over medium heat. Cook onion and bell pepper in butter 4 to 6 minutes, stirring occasionally, until crisp-tender.
• Stir in flour, salt, mustard and pepper. Cook 1 to 2 minutes, stirring constantly, until smooth and well mixed; remove from heat.
• Stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute. Stir in corn. Pour into ungreased 1-quart casserole.
• In small bowl, mix cereal and 1 tablespoon butter; sprinkle over corn mixture. Bake uncovered 10 to 15 minutes or until mixture is bubbly and topping is golden.

Steps:

• In a small bowl, beat the first six ingredients until blended. Spread 1 tablespoon mixture over each ear of corn. Wrap corn individually in heavy-duty foil., Grill corn, covered, over medium heat until tender, turning occasionally, 10-15 minutes. Open foil carefully to allow steam to escape.