SWEET ONION CORN BAKE
This tasty corn bake casserole gets plenty of flavor from sweet onions, cream-style corn and cheddar cheese plus a little zip from hot pepper sauce. It's a popular addition to our church potlucks. -Jeannette Travis, Forth Worth, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 15 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onions in butter until tender. In a small bowl, combine the sour cream, milk, dill and salt until blended; stir in 1 cup of cheese. Stir into the onion mixture; remove from the heat and set aside., In a large bowl, combine the egg, corn, cornbread mix and hot pepper sauce. Pour into a greased 13x9-in. baking dish. Spoon onion mixture over top. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reaches 160°. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 241 calories, Fat 15g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 421mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 1g fiber), Protein 6g protein.
SWEET ONION AND CORN SOUP
Make and share this Sweet Onion and Corn Soup recipe from Food.com.
Provided by BlondeBrownie
Categories Corn
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- 1. In a large pot, bring 12 cups water to a boil. Add 9 ears shucked corn, cover and cook over moderately high heat for five minutes. Transfer the corn to a bowl to cool. Cut off the kernels. Return the cobs to the pot, cover and simmer for 30 minute. Strain and reserve the corn broth.
- 2. In another large pot, melt 2 TBS butter. Add 2 thinly sliced sweet onions, cover and cook over moderate heat, stirring until softened, about 8 minutes. Add 2 TSP sugar and cook over moderate heat until the onions are caramelized, about 4 minutes.
- 3. Set aside 1 cup of the corn kernels. Add the remaining corn, 1/2 C white wine, and 1 peeled yukon gold potato to the pot. Simmer until the wine is almost evaporated, then add the corn broth, 1 thyme sprig, and 1/2 C heavy cream. Cover and simmer until the potato is tender, about 10 minutes. Discard the thyme.
- 4. Puree the soup in a blender in batches and season with salt and pepper; keep warm. Melt 1 TBS butter in a medium skillet. Add the reserved corn and cook over moderately high heat until browned. Season with salt. Serve the soup garnished with the sauteed corn and chives.
Nutrition Facts : Calories 258.9, Fat 11.9, SaturatedFat 6.4, Cholesterol 31.8, Sodium 58.2, Carbohydrate 35.7, Fiber 4, Sugar 8.6, Protein 5.5
THAI SWEET CORN SOUP
Make and share this Thai Sweet Corn Soup recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Corn
Time 30m
Yield 3-5 serving(s)
Number Of Ingredients 14
Steps:
- Take the vegetable stock in a pan.
- Add lime leaves, lemon grass and ginger.
- Bring to a boil and let it boil for 5-7 minutes.
- Chop spring onion into thin slices.
- Chop spring onion greens finely.
- Slice mushrooms and carrots thinly.
- Heat a little oil in a pan.
- Add sliced onions and saute for 30 seconds.
- Add carrots, mushrooms and saute for 2-3 minutes on high heat.
- Strain the stock and pour it over the sauteed vegetables.
- Add sweet corn and boil for 2-3 minutes.
- Add salt to taste and green chilli paste.
- Add spring onion greens and corriander leaves.
- Add a little lemon juice for sourness and serve hot.
Nutrition Facts : Calories 87.4, Fat 4.9, SaturatedFat 0.6, Sodium 136.8, Carbohydrate 11.1, Fiber 1.5, Sugar 2.9, Protein 2
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