Town Square Media
2 small to medium ripe avocados, peeled, seeded, and finely diced
In a medium bowl, gently combine avocado, corn kernels, tomatoes, lime juice, cilantro, chile peppers, and salt. cover and refrigerate until ready to be served.
Yields 1 1/2 cups.
1 tablespoon prepared mustard
1 teaspoon salt
1 teaspoon prepared horseradish
Pepper to taste
1/2 cup butter or margarine, room temperature
6 ears of corn, husk and silk removed
Preheat oven to 375 degrees or preheat your grill. In a small bowl, combine prepared
mustard, salt, prepared horseradish, pepper, and butter or margarine; spread onto corn.
Wrap each piece of corn loosely in aluminum foil.
Bake or grill 20 to 25 minutes or until corn is very hot. Remove from oven or grill, remove aluminum foil, and serve.
Makes 4 to 6 servings.
8 cups fresh corn kernels (cut from 14 to 16 ears of corn)*
6 cups water
1 tablespoon coarse salt
1/4 cup chopped fresh chives
* Two medium ears of corn equals approximately 1 cup corn kernels.
Cutting corn off the cob - In a shallow bowl, hold ears of corn upright and, with a sharp knife, cut kernels from the cobs. Then with blunt edge of the knife, scrape juice from cobs.
In a large pot with salt in the water, simmer corn, covered, 20 minutes, or until very tender. Remove from heat.
In a large saucepan, heat soup, stirring. Thin soup to desired thickness with whole milk. Soup may be served hot or chilled.
Serve sprinkled with chives. NOTE: Soup may be made 3 days ahead and cooled, chilled, covered, and refrigerated.
Makes 6 servings (about 7 cups).
6 ears of fresh corn or 1 (12-oz.) can corn kernels, drained
In a large frying pan over medium heat, melt butter or margarine. Add onion and bell pepper and saute until tender; stir in flour and then add milk. Cook, stirring constantly, until mixture has thickened and is smooth. Remove from heat; add corn, cheddar cheese, eggs, sugar, salt, and pepper.
Pour into prepared casserole dish and top with bread crumbs. Set into a shallow pan of hot water and bake 45 minutes. Remove from oven and serve immediately.
Makes 6 servings.
Eden Corn Festival Committee, P.O. Box 86, Eden, New York 14057
Contact Us or Phone: 716 992-9141
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