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I'm to take some corn to Thanksgiving dinner. I don't want corn-on-the-cob because being I can't eat it off the cob with my braces. I don't want a corn casserole because the male folk will whine. I'm looking for the best way to flavor frozen or canned whole kernel corn. Any suggestions other than a lot of butter and salt?
Tree... in my family we always cook frozen corn in milk and butter salt and pepper and a titch of sugar... then simmer for about 30-40 minutes...any other way just has no taste!
Lime and Chili powder! Om nom nom nom!
I live in Cali, so that's my "default seasoning mode" right there. Fresh lime juice squeezed over every veggie in reach and then a generous shake of a Mexican chili blend and a touch of sea salt. If it's fruit, it's lime and ginger.
I'm afraid I have to pass on the chili powder. I don't like spicy :(
I was wondeirng if a little cream cheese would make it really nice and rich.
Tree... experiment!!! I know my gr and my grandma used to use whole cream but in the interest of Cholesterol I use milk*LOL!
This one sounds perfect!
Has butter, cream cheese, salt & pepper. Easy to fix.
AKF, just don't have your cholesterol tested the day after Thanksgiving :) Which reminds me I should go have blood drawn for testing Monday or Tuesday, don't want to do it on Friday!
Melt butter; add corn, salt and pepper, and green bell pepper. Sauté over low to medium-low heat for 20 to 25 minutes, stirring occasionally to keep corn from browning. Add pimiento
I like your plan Tree!!! I don't scrimp on butter and cream on the holidays!!! I figure a couple days out of the year are not going to kill us!!!
Your cream cheese one sounds really good too...hmmmm low fat? nah....
I vote for the cream cheese one! Just a thought...you could always add just a bit of red pepper for a splash of color.
The silliest thing---- I was at my MIL's one day and watched how she prepared the can of corn. After heating it up, she just put on a big blob of butter, then sprinkled it with salt & pepper. Why hadn't I thought of that? It was dang good! I agree though about adding just a pinch of sugar.
When I boil corn on the cob, I usually put salt, sugar, and lemon juice in the water.
Some days, I can literally see the testosterone floating in the air around here.
We went to our favorite restaurant and on their special was cheesy corn...It was really good, so I asked how it was made....The chef just put Queso cheese sauce in it...It was really good and that is how I make mine now....He used a good canned corn whereas I use frozen corn....
I do the cream cheese too, it's always a winner. Frozen corn only - it doesn't taste as good using canned. Then I add pimientos, white pepper & fresh chives. I don't use any butter though, don't need it IMO.
Tree, this has nothing to do with whole kernel corn, but, , if you like creamed corn, try John Copes in the freezer section. It's very good!
In addition to the butter, salt and pepper, my grandmother always added a little "thickening" as she called it - a spoon or 2 of flour whisked into 1/2 cup or so of milk.
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