Tammy's Recipes

I like to take this to family gatherings and even people who don't like cream cheese usually like it.

2 - 16 oz bags frozen corn (we put up and freeze corn in the summer so I use that if I have it)
1 - 8 oz pkg cream cheese, cubed
1/3 cup butter, cubed
1/2 t garlic powder
1 green pepper, diced
salt and pepper to taste

This can be cooked several ways - the original directions call to combine it in a slow cooker and cook on low for 4 hours until heated through and melted, stir well before serving.

I have also made it in a saucepan to melt it quickly and transferred it to a slow cooker, and I'm sure it would adapt fine for the oven, just bake at 350 degrees until bubbly, stirring occasionally.

I've also had it turn out fine when I've halved it and doubled it - it's pretty flexible.

Yum! I LOVE Trader Joe's white corn. Mmmm, mmmmm! I just packed some in my lunch today. I don't have a corn casserole to recommend, however, one of my friends does have a great corn salad that we like. You take 1 bag of that corn, add some chopped red pepper, cilantro, and onion, and add a little olive oil, lemon juice and salt. It is really good with a Mexican type of meal!

I know you'd love this bread, and it calls for frozen corn!

http://www.101cookbooks.com/archives/yeastraised-cornbread-recipe.html

Mrs. Mordecai

I make this for all our holiday spreads, and it's requested at church and school functions. The recipe is very flexible - I've left out the bacon, added other herbs, used less pepper, etc. It's also very easily halved. My kids love it, too!

Indiana Corn Casserole

6 slices bacon
1/2 cup butter
1/2 medium onion, chopped
1 red pepper, chopped
1 green pepper, chopped
1/2 cup chopped celery
5 tablespoons all purpose flour
2 cups sour cream
2 pounds fresh or frozen corn (if frozen, thaw first)
Salt and Pepper to taste
1 tablespoon chopped parsley (if desired)

Heat oven to 350º.

Cook bacon, drain well, cut into bite sized pieces. Set aside.

Melt butter in large pot. Saute onion, celery and peppers until soft. Stir in flour, then sour cream, until well combined.

Add corn and 3/4 of bacon bits, season with salt and pepper. Mix well.

Pour mixture into buttered 9 x 13 baking dish. Sprinkle on remaining bacon bits and parsley. Bake for 30-45 minutes, until lightly browned.

Trader Joe's canned corn is also very good. It was our favorite until we moved to where there is no Trader Joes : (

Costco's organic frozen corn is also very good. It is our favorite frozen corn.

My daughter made a corn casserole recently. My husband requested that she put a little pickled jalapenos in it. It was very good. I don't have a recipe to pass on just now, but the jalapenos could be added to any recipe you choose.

Mommaof10
http://PlymouthRockRanch.com
Recording the Faithfulness and Provision of God for Future Generations

http://www.lifeasmom.com/2008/11/recipe-swap-thanksgiving-vegetables.html

I love the corn souffle in this post. It would be fantastic w/TJ corn which I know is super good.

I don'thave any corn casserole recipes except those that use Jiffy mix. But, I read that you use some water to cook your frozen veggies. I don't know what you do with your leftover liquid in the bottom of your saucepan once the veggies are cooked, but I save mine. I keep a plastic container in the freezer and pour whatever we have into it and keep adding until the container is full. It makes wonderful, flavorful and FREE vegetable broth. I sometimes need to flavor it a bit more by boiling a few pieces of onion with it, but it works well for veg. soup. You can also freeze it in ice cube trays and then store the cubes in a ziploc bag.

Did you guys have one in Ohio? I am a fan. Ok for a recipe I would recommend Pioneer Woman's Corn Casserole you can find it on her blog. So good.
Now this is what I do and my family enjoys it so much.
I add the frozen corn in a pot and defrost on low, no water just keep stirring. Once it is somewhat thawed, add 2 tablespoons of mayo and a 2 pats of butter. Mixed till blended and take off heat. Add grated Parmesan, we like allot and serve.
This recipe was given to me by my husband's grandmother. It is a take off of the cobs of corn that are sold door to door in Southern Ca. you can order corn on the cob like it was ice cream from the ice cream truck. You choose your toppings like butter mayo and cheese a little lime and chili powder.

Calavases (sp)?
This is a basic flavorful dish that is great as a side dish, main dish with mexican rice or even in a
burrito if you are vegetarian.

What you will need
3 summer or Italian squash like zucchini
minced garlic or powder
1 cup of shredded cheese, jack or colby melts nicely but whatever you have is fine.
2 cups of corn
1/3 cup of tomato sauce
a little water

Slice and saute squash in a little oil, add a little water just to soften things up. Eyeball it add garlic to taste corn and tomato sauce.
Remove from heat and add cheese and mix once and cover with lid so the cheese melts. Enjoy!
* We also like to top flat tostadas with the mixture. A little sour cream, so yummy. I need to make this again!

We always made the scalloped corn from a children's cookbok growing up. I will have to find it. It had saltine crackers, creamed corn and eggs in it. it was really good and we usually served it when we had roast.

We eat alot of frozen vegetables and salad in the winter too.

There is a recipe for a delicious (albeit rich) looking casserole at

http://thepioneerwoman.com/cooking/2007/07/fresh_corn_cass/

This is absolutely delicious, and easy to make.

32 oz (can or frozen) corn
1 1/2 c milk
2 tbsp sugar
2 tbsp flour (I use all purpose)
2 eggs
4 tbsp butter
cinnamon (optional) weird I know, but trust me it works!!!

Mix milk, sugar, flour eggs and butter. Add corn. Put in baking pan I don't have a size for you but a square or rectangle pan works.

Sprinkle top w/cinnamon if desired. Bake @375 for 35-40 mins or until firm.

Hi Tammy,

We have a favorite corn recipe that I made upone summer. Now we eat it all year around. I tend to make it when I have tacos or something Mexican.

Mexican Corn

1 lb. frozen corn, thawed
1 chopped bell pepper
1 cup diced onion
garlic, about one clove
olive or vegetable oil
salt to taste
chili powder or taco seasoning to taste
(optional) hot sauce to taste

I just saute the corn, bell pepper, onion, and garlic in oil. When tender, add salt and seasonings. I usually put the hot sauce on the table and let everyone add their own amount of "heat." Hope you enjoy!

Tammy, here are a fewrecipes that your family may enjoy. I love corn, too. Wish there was a Trader Joe's where I live.

SCALLOPED CORN

4 cups fresh or frozen corn
3 eggs, beaten
1 cup milk
1 cup crushed saltines (about 30 crackers), divided
3 T. butter or margarine, melted
1 T. sugar
1 T. finely chopped onion
Salt and pepper to taste

In a large bowl, combine the corn, eggs, milk, 3/4 cup
cracker crumbs, butter, sugar, onion, salt and pepper. Transfer to a greased 1-1/2-qt. baking dish.
Sprinkle with remaining cracker crumbs. Bake, uncovered at 325 degrees for 1 hour or until a knife inserted near the center comes out clean. Yield: 6 servings.

EASY CORN DISH

3 eggs
2 cups whole kernel corn, fresh or frozen
2 T. butter
1/2 cup milk
1/2 tsp. brown sugar
1 tsp. salt
1/2 tsp. pepper
1/3 cup red bell pepper, chopped
1/2 cup cracker crumbs

Beat eggs, combine with corn, butter, milk, sugar, salt and pepper. Pour into a buttered pan; sprinkle top with bell pepper and cracker crumbs. Dot with butter. Bake in a preheated 350 degree oven for 40 minutes or until knife inserted in center comes out clean. Yield: 4-6 servings

CREAMED CORN

2 T. butter
2 T. flour
1/4 tsp. salt
Pinch white pepper
3/4 cup heavy cream
3/4 cup half and half
2-1/2 T. sugar
3 cups fresh or frozen corn

Melt butter in a medium saucepan. Whisk in flour, salt, and pepper; stirring to blend for one minute. Slowly stir in cream and half and half, stirring constantly until thickened. Stir in sugar and corn; heat through. Serve immediately. Yield: 6 servings

Have you tried The Pioneer Woman's Wild Rice & Corn Casserole? Oh my goodness is that stuff good. Amazingly good.

I hope you'll try it. You can certainly substitute the frozen for fresh.

http://thepioneerwoman.com/cooking/2008/10/fresh-corn-with-wild-rice-a-delicious-holiday-sidedish/

2 cups cooked wild rice
3 to 4 cups fresh corn kernels (scraped off the cob)
2 eggs, beaten
1 cup heavy cream
1 to 2 teaspoons kosher salt (or table salt to taste)
cayenne pepper to taste
6 tablespoons butter
1/2 to 1 cup milk, for thinning

Preheat oven to 350 degrees.

Cook wild rice in chicken broth until almost done. Rice should still have a firm (but not crunchy) bite. Drain rice and allow to cool.
Scrape corn kernels into a large mixing bowl. Add in cream, butter, beaten eggs, salt, and cayenne pepper. Stir together.
Add in cooled wild rice, stirring gently. Splash in milk so that mixture is stirrable, but not overly juicy.
Taste for seasonings, adding more salt or cayenne pepper if needed.

Bake for 30 to 45 minutes, or until just turning golden brown on top and mixture is somewhat set.

Let me know if you do decide to try it.

Have a great rest of the week!

Lisa

Jiffy Corn Muffin mix has lard in it. Unclean.

Have you tried The Pioneer Woman's Wild Rice & Corn Casserole? Oh my goodness is that stuff good. Amazingly good.

http://thepioneerwoman.com/cooking/2008/10/fresh-corn-with-wild-rice-a-delicious-holiday-sidedish/

I hope you'll try it. You can certainly substitute the frozen for fresh.

2 cups cooked wild rice
3 to 4 cups fresh corn kernels (scraped off the cob)
2 eggs, beaten
1 cup heavy cream
1 to 2 teaspoons kosher salt (or table salt to taste)
cayenne pepper to taste
6 tablespoons butter
1/2 to 1 cup milk, for thinning

Preheat oven to 350 degrees.

Cook wild rice in chicken broth until almost done. Rice should still have a firm (but not crunchy) bite. Drain rice and allow to cool.
Scrape corn kernels into a large mixing bowl. Add in cream, butter, beaten eggs, salt, and cayenne pepper. Stir together.
Add in cooled wild rice, stirring gently. Splash in milk so that mixture is stirrable, but not overly juicy.
Taste for seasonings, adding more salt or cayenne pepper if needed.

Bake for 30 to 45 minutes, or until just turning golden brown on top and mixture is somewhat set.

Have a great rest of the week!

I had half a large cooked spaghetti squash leftover one day and made this. We loved it!

Combine 3-4 (or more) cups cooked spaghetti squash, 1 1/2 cups frozen corn, 1 1/2 shredded cheese, a small sauteed onion and 2 beaten eggs. Sprinkle buttered bread crumbs on top. Bake at 350 for 40 minutes or until brown and bubbly.

http://thepioneerwoman.com/cooking/2007/07/fresh_corn_cass/

I'm so glad you liked it. I love their sweet corn - it is just so...sweet. And when I run out I sometimes have to buy corn at another store (since TJ's is more of a hike) and the corn is never as good. I agree with Yehoshua, buy more so you don't run out! Enjoy!

Michele in Northern Virginia

Mmmmmm, I love all the yummy corn recipes posted so far! I'll have to try some of them! :)

Here's one I just love!
BAKED CORN
2 cups corn, fresh, canned, or frozen
2 Tbsp. butter
1 1/2 Tbsp. flour
1 cup milk
1 Tbsp. sugar
1 tsp. salt
1/8 tsp. pepper
2 eggs
1/2 cup buttered crumbs
Melt butter and add the flour. Add milk gradually and bring to a boil, stirring constantly. Add corn, sugar, salt, and pepper and heat thoroughly. Remove from heat and add beaten eggs. Pour into a greased baking dish and sprinkle with buttered crumbs. Bake at 350 for 35 min.

I'm sorry I don't have a recipe for you, but I just had to comment on the adorable photo! Maybe Trader Joe's could use it to advertise their next sale! Nothing says "Buy Me" like a cute happy little boy holding a bag of sweet corn :) I can't wait to try some of these recipes everyone is posting!

I am a TJ Lover too!!! LOVE LOVE LOVE my neighborhood Trader Joes!!!

Ok, I just posted some crazy good Corn Chowder on my blog... here is the direct link if you would like to try it! It had lots and lots of the yummy sweet corn in it! And it stayed crisp and crunchy even on my 3rd reheat for lunch! Oh yes!

http://joy-of-my-heart.blogspot.com/2009/01/crazy-good-corn-chowder.html

This does have cream corn....But it is wonderfully different. DeDe

1 can of cream corn
2 large eggs, beaten
1 tablespoon white sugar
1/2 teaspoon salt
2 tablespoons of flour
1 cup shredded cheddar
1 1/2 cup frozen broccoli
Preheat the oven to 350. Mix the corn, eggs, sugar, salt and flour until blended. Run hot water over the broccoli to get the frost bits off. Lay it on a few paper towels and blot out the extra water. Then add the cheese and broccoli to the corn & egg mixture. Pour into a greased 8x8 pan. Bake 45-55 minutes. Serves 4-6 as a side dish.

I make skillet corn. Simply fry some frozen corn in your cast iron skillet with butter and salt. There is something about a cast iron skillet that makes things taste so good. It's easy too.

This is one of our favorites. You could easily swap the canned corn for the frozen.

1 can cream style corn
1 can whole corn
1 medium onion, chopped
1 bell pepper, chopped
1/2 a block of cheddar cheese, cut in chunks
1/2 a block of pepper jack cheese, cut in chunks
1 cup Pepperidge Farm herb stuffing mix
6 slices ham, cut in chunks, optional
1/2 lb. bacon, cooked crisp and crumbled, optional
1 egg
Splash of milk to texture

Sauté pepper and onion in butter and add to other ingredients. Bake for 1 hour at 350 degrees.

All these yummy sounding recipes are making me hungry. I don't think I have a Trader Joe's in my area but I'm gonna have to find out if I do or not. If not, my Save-A-Lot will have to do.

I have a recipe for scalloped corn. The difference with it is that it doesn't call for the eggs, sour cream or muffin mix. I usually have the ingredients on hand and don't need to make a trip to the store. You can check it out at http://countrywhispers.blogspot.com

:: Corn Casserole ::

Whisk together:
3 eggs, beaten
8 oz. sour cream (1 c.)
½ c. butter, melted

Stir in:
15 oz. can whole kernel corn, undrained
15 oz. can creamed corn
2 c. cornmeal
2 c. flour
¾ c. sugar (or honey)
4 t. baking powder
1 t. salt

Pour into a greased 9x13” pan and bake at 350 for 1 hour, or until knife comes out clean. Serve as a rich, and delicious, side dish.

--------------------------
The above recipe is very good and adapted from one that used a corn muffin mix. You could probably substitute frozen corn and a little water for the can of whole kernel corn. Enjoy!

I love your recipes and blog, by the way!

Linnea

You can make your own Jiffy Corn Muffin Mix copy cat recipe. Then you can control what is in it.

When a recipe will calls for a box of Jiffy Corn Muffin Mix and you don't have any on hand, here's a clone recipe you can make at home.

Jiffy Corn Muffin Mix Clone
Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix)

2/3 cup all purpose flour
1/2 cup yellow corn meal
3 Tbs granulated sugar
1 Tbs baking powder
1/4 tsp salt
2 Tbs vegetable oil

Combine flour, corn meal, sugar, baking powder
and salt. Mix well with whisk.
Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.

To make corn muffins:

Preheat oven to 400F.

Combine above mixture with:

1-egg
1/3 cup milk

Mix until dry ingredients are moistened.
There will be small lumps in the batter.

For best rise allow batter to rest 3 or 4 minutes.
Stir once or twice after rest.

Fill muffin tins 1/2 full.

Bake 15-20 minutes

Makes 6 muffins.

This recipe is equal to one 8.5 ounce box of Jiffy Corn Muffin Mix.
If another recipe calls for a box of corn muffin mix, leave out the egg and milk from this recipe.

Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix) Makes 1-1/2 cups of dry mix.
Makes 6 corn muffins.