Tag: corn

Homemade Baked Corn Tortilla Chips

Post author By Sharon
Post date April 21, 2014
1 Comment on Homemade Baked Corn Tortilla Chips

You can make your own healthier baked corn tortilla chips in just 5 minutes. No joke. Super easy, huh?

Just take corn tortillas and cut into fourths. I use a pizza cutter.

Lay them out on a broiler pan. Bake at 400º F for 3 minutes, flip and bake another 3 minutes. Watch carefully because these will burn really quickly. My first batch was a bit over done because I was snapchatting with my daughter and lost track of time. :-/

You can season with salt, Adobo seasoning, or your favorite seasoned salt.

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Sharon Springfield

[javascript src=”http://www.lduhtrp.net/widget-53493f68e4b091c1ddcff4ea-7496600?target=_top&mouseover=Y”]

Homemade Baked Corn Tortilla Chips

Tags Appetizer, corn, homemade, tortillas

Soups

Corn Chowder

1 pound hash brown potatoes, southern style (one-half bag Ore Ida frozen – or cube up fresh potatoes)
48 oz. chicken broth
2 – 15 oz can creamed corn
1 – 15 oz can whole kernel corn
3 slices cooked bacon, crumbled
1 – 10 3/4 oz can cream of chicken soup (or homemade cream of chicken soup mix, prepared)
1 chicken bouillon cube
salt & pepper to taste

Place all ingredients (except bacon) in a large pot, bring to boil. Reduce heat, simmer, stirring frequently, for 15 minutes. Using immersion blender, puree the soup for about a minute. Sprinkle bacon on top of each bowl of corn chowder.

Serves 10

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Sharon Springfield

[javascript src=”http://www.lduhtrp.net/widget-53493f68e4b091c1ddcff4ea-7496600?target=_top&mouseover=Y”]

Corn Chowder

Tags chowder, corn, soup

Casseroles Corn Holidays Side Dishes Southern Vegetables Vegetarian

Southern Corn Casserole

This southern classic – Corn Casserole – is rich and buttery, sweet and creamy and a must have at our family gatherings for holidays like Thanksgiving and Christmas. This goes well as a side dish for spicy dishes like Chili, Cowboy Stew, and Cheesy Manwich Chicken Pasta.

1 cup self-rising cornmeal
3/4 cup self rising flour
1/4 cup sugar
dash of salt
1/3 cup melted butter
1/2 cup sour cream
1 egg
1 can creamed corn
1 1/2 cup buttermilk

Whisk together the dry ingredients in a mixing bowl. Add the next 4 ingredients and stir just until combined. Pour into a greased 2 quart casserole dish. Bake at 400° for approximately 30 minutes. The middle should not jiggle when pan is shaken around. If its not firm then bake longer.

Spoon it out to serve.

This is similar to the recipe using Jiffy corn muffin mix, but I like to avoid pre-packaged foods whenever possible. You could use a cornbread mix if you want and omit the cornmeal and flour. I hope you enjoy my recipe for Southern Corn Casserole. If so, share with your friends and Pin it on Pinterest.

Southern Corn Casserole

Sharon Springfield

Tags casserole, corn, corn casserole, southern food

Corn Grill Vegetables

Grilled Sweet Corn with Chili-Lime Butter

Post author By Sharon
Post date June 28, 2009
No Comments on Grilled Sweet Corn with Chili-Lime Butter

4 ears Florida sweet corn

Chili Lime Butter:
1 stick of sweet butter, softened
zest of 1 lime
zest of 1 lemon
1/4 tsp. salt
1/4 tsp. black pepper
1 tsp. chili powder
pinch of cayenne pepper

Place softened butter in a bowl. Add the rest of the ingredients, except corn, and mix until incorporated. Peel and clean corn.

Place cobs on a gas grill or barbecue with fire burned down to white coals, and turn corn frequently. Cook until nicely browned.

Slather hot grilled corn with chili-lime butter and serve immediately.

Serves 4

Tags butter, chili-lime, corn, grilled, sweet corn, vegetables

Casseroles Main Dish Potatoes Seafood

Potato Surimi Casserole

1 package au gratin potatoes
1/2 cup milk
2 tablespoons unsalted butter
6 eggs, large
1 8 oz. can corn, creamed
1/2 pound Surimi seafood, chopped
2 tablespoons all-purpose flour
2 scallion tops, chopped
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper

Heat oven to 450. Prepare potatoes in 8x8x2″ baking dish. follow package directions for milk and butter. Bake for only 15 minutes. Let stand for 5 minutes.
Meanwhile, in bowl, combine eggs, corn, surimi, flour, scallions, salt, nutmeg and cayenne. Pour over potatoes.
Reduce oven temperature to 350. Bake until set, 45 minutes. Let stand 10 minutes. Cut into 6 squares.

6 Servings

Tags casserole, corn, potatoes, seafood, surimi