HOW LONG TO COOK FROZEN CORN ON THE COB RECIPES
DELICIOUS AND EASY CORN ON THE COB RECIPE | ALLRECIPES
I learned this from a shopper in Stockbridge, Massachusetts when I was young. I have used this for 40 years and it has never failed to produce the most wonderful corn on the cob.
Provided by caquilter
Categories Side Dish Vegetables Corn
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 4 ears
Number Of Ingredients 2
Steps:
- Bring a large pot of water to a boil. Stir sugar into water to dissolve; add corn, cover pot, and turn heat off, leaving pot on hot burner.
- Steep corn in hot water until tender, about 25 minutes.
Nutrition Facts : Calories 78.4 calories, CarbohydrateContent 17.4 g, FatContent 1.1 g, FiberContent 2.4 g, ProteinContent 2.9 g, SaturatedFatContent 0.2 g, SodiumContent 13.5 mg, SugarContent 3.2 g
CORN AND BACON CHOWDER RECIPE | MYRECIPES
To capture the freshness of yellow jewel-like corn without the fuss of shucking ears or cutting kernels off the cob, use packages of frozen baby gold and white corn. This chowder is so wonderfully sweet with the frozen corn that our taste testers gave it our highest rating.Prep: 2 minutes; Cook: 14 minutes
Provided by MyRecipes
Total Time 16 minutes
Prep Time 2 minutes
Cook Time 14 minutes
Yield 6 servings (serving size: 1 cup)
Number Of Ingredients 8
Steps:
- Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble and set aside. Add celery mixture and 1 package corn to drippings in pan; sauté 5 minutes or until vegetables are tender.
- Place remaining 1 package corn and 1 cup milk in a blender, and process until smooth. Add pureed mixture to vegetables in pan; stir in remaining 1 cup milk, salt, black pepper, and cheese. Cook over medium heat (do not boil), stirring constantly, until cheese melts. Ladle chowder into bowls. Top each serving evenly with reserved crumbled bacon. Sprinkle with additional black pepper, if desired.
Nutrition Facts : Calories 215 calories, CarbohydrateContent 33.6 g, CholesterolContent 15 mg, FatContent 6 g, FiberContent 3.8 g, ProteinContent 10.8 g, SaturatedFatContent 3.1 g, SodiumContent 402 mg
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