CORN

 SCALLOPED CORN

15.25 oz. can whole kernel corn, drained (I used white)

14.75 oz. can cream style corn (again, I used white)

2 green onions, chopped

2 eggs, beaten

20 Ritz Crackers, crushed (I used the new bacon flavored)

2 T. butter, melted

1 C. shredded sharp cheddar cheese

1/2 tsp. salt

1/2 tsp. pepper

1/4 C. French fried onions, crushed (for topping)

In a bowl, combine both cans of corn, the onions and the beaten eggs. Stir in the crackers, butter, cheese, salt and pepper. Pour into a lightly greased 9x13 baking dish. Bake at 350 degrees for 40 minutes. Remove and top with the crushed fried onions. Return to the oven for 5-6 minutes or until onions are lightly browned.

KIMBERCO

Fill pot with water then add a stick of salted butter and 1 cup of milk. Bring to a rapid boil. Put ears of corn in turn heat to low simmer for 5-8 minutes. It will be the best corn on the cob you have ever had

WANT TO KNOW THE EASIEST WAY TO COOK CORN ON THE COB?

Throw it in the oven at 350° for 25-30 minutes. That’s it. Leave the husk on, it will trap in the moisture, leaving you with juicy, tender corn. The husk and silk will peel away easily once it’s cooked. Cut off the large end and it slides right out with no silk.

HOW TO COOK CORN PERFECTLY

Don't ya'll hate peeling the husks off and all those silky strings? Well, no more!
Instructions:
1. Remove a few of the outer husks that might be dirty.
2. Cut the bottoms off of the corn. Be sure to cut above the part of the cob where the husk is attached. It would be above the part of the cob where it starts to round down.
3. Place a moist paper towel on the bottom of the microwave or on top of the carousel and place the corn on the paper towel.
4. Use this guide for your cook time. Remember the cooking time can vary for each microwave.
1 ear - 2 minutes
2 ears - 3 to 4 minutes
3 ears - 5 to 6 minutes
4 ears - 7 to 8 minutes
6 ears - 8 to 9 minutes
5. After cooking, let the corn sit about 3 minutes. It will continue to cook and will be cooler and easier to handle.
6. Pick the cooked corn up by the top (you might want to use an oven mitt if it is too hot to handle) and squeeze and lightly shake out the ear of corn. It should just slide out leaving the silk and all of the husks intact.

CORN ON THE COB

Fill pot with water then add a stick of salted butter and 1 cup of milk. Bring to a rapid boil. Put ears of corn in turn heat to low simmer for 5-8 minutes ! It will be the best corn on the cob you have ever had

FRIED CORN

OH MY GOODNESS GRACIOUS
This isn't hard to do at all, but you do have to use what is called for and don't skimp on the ingredients or it won't be good.
Here is what you need:
6-8 ears of fresh corn (sweet corn is best)
1 Tbs. bacon drippings
2 Tbs. butter
1/2 cup milk
1 Tbs. cornstarch
1 tsp. salt
1/4 tsp. black pepper
Shuck and silk your corn. Make sure to remove all of the silks and then with a sharp knife cut the corn off into a bowl. Once the kernels are all cut off, take your knife and scrape down the cob to remove any juice that is left in it. This is what makes the corn creamy, so don't skip this step.
In a skillet heat together the bacon drippings and the butter. If you don't understand where you get the bacon drippings, because we haven't cooked any bacon, you might not be ready for this recipe...lol. But if you are not a bacon grease collector, like most good southern cooks are, cook about 5 or six pieces of bacon and use the drippings for this corn. Use the bacon for another recipe or eat it or save your bacon drippings from breakfast. You cannot leave the bacon drippings out of this though. It just won't be fried corn if you do. Add the corn and let it cook on medium heat for about 15 minutes. Mix the cornstarch and the 1/2 cup cold milk until smooth. Pour that mixture into the corn and bring it up to a bubble. Stir and cook just until it thickens. Add the salt and pepper and stir again and serve.