TIME TO BOIL CORN ON THE COB RECIPES

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CORN FRITTERS - THE PIONEER WOMAN



Corn Fritters - The Pioneer Woman image

I usually never set out to make corn fritters—it’s almost always an afterthought following an overzealous session of cooking corn-on-the-cob.

Provided by Ree Drummond

Categories     main dish    side dish

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 12

3/4 c. All-purpose Flour
1 tbsp. Sugar
1 tsp. Baking Powder
2 whole Eggs
1/2 c. Milk, More To Thin If Necessary
1 tsp. Kosher Salt
1/2 tsp. Cayenne Pepper
4 c. (generous) Corn Kernels: Fresh, Frozen, Or Canned
3 tsp. Chopped Fresh Chives
Canola Oil, For Frying
Powdered Sugar (optional)
Maple Syrup (optional)

Steps:

  • Mix flour, sugar, and baking powder. Add eggs, milk, salt, and cayenne pepper. Stir together to make a batter.Add corn and chives to batter. Fold together to combine.Heat canola oil to 365 degrees. When oil is heated, drop spoonfuls of batter and cook, flipping to the other side, until golden brown.Drain on a towel-lined plate. Serve alone, with dipping sauces, or sprinkled with powdered sugar or drizzled with maple syrup.Divine!

FRESH CORN & POTATO CHOWDER RECIPE: HOW TO MAKE IT



Fresh Corn & Potato Chowder Recipe: How to Make It image

This corn chowder recipe was one of my favorites as a child in upstate New York, and I still love it today. For extra depth, place the spent cob in the soup, simmer, then remove. —Tracy Bivins, Knob Noster, Missouri

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 6 servings.

Number Of Ingredients 11

1 tablespoon butter
1 medium onion, chopped
1 pound red potatoes (about 3 medium), cubed
1-1/2 cups fresh or frozen corn (about 7 ounces)
3 cups reduced-sodium chicken broth
1-1/4 cups half-and-half cream, divided
2 green onions, thinly sliced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons all-purpose flour
1 tablespoon minced fresh parsley

Steps:

  • In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir 2-4 minutes or until tender. Add potatoes, corn, broth, 1 cup cream, green onions, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until potatoes are tender., In a small bowl, mix flour and remaining cream until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Stir in parsley.

Nutrition Facts : Calories 200 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 30mg cholesterol, SodiumContent 534mg sodium, CarbohydrateContent 26g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 7g protein. Diabetic Exchanges 2 starch

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CORN FRITTERS - THE PIONEER WOMAN
I usually never set out to make corn fritters—it’s almost always an afterthought following an overzealous session of cooking corn-on-the-cob.
From thepioneerwoman.com
Total Time 25 minutes
Category main dish, side dish
  • Mix flour, sugar, and baking powder. Add eggs, milk, salt, and cayenne pepper. Stir together to make a batter.Add corn and chives to batter. Fold together to combine.Heat canola oil to 365 degrees. When oil is heated, drop spoonfuls of batter and cook, flipping to the other side, until golden brown.Drain on a towel-lined plate. Serve alone, with dipping sauces, or sprinkled with powdered sugar or drizzled with maple syrup.Divine!
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FRESH CORN & POTATO CHOWDER RECIPE: HOW TO MAKE IT
This corn chowder recipe was one of my favorites as a child in upstate New York, and I still love it today. For extra depth, place the spent cob in the soup, simmer, then remove. —Tracy Bivins, Knob Noster, Missouri
From tasteofhome.com
Reviews 4.9
Total Time 40 minutes
Category Dinner, Lunch
Calories 200 calories per serving
  • In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir 2-4 minutes or until tender. Add potatoes, corn, broth, 1 cup cream, green onions, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until potatoes are tender., In a small bowl, mix flour and remaining cream until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Stir in parsley.
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