Corn My Way


My dd loves popcorn and some night she asks for sweet corn. This is how I do it. Very simple and so yummy.

Recipe From

Provided by MsSally

Time 20m

Yield 4 serving(s)

Categories Lunch/Snacks


  • Pour oil and butter into a med sized pot with lid. Put on med high heat till butter is melted.
  • Stir in sugar and popcorn and cover.
  • When corn begins to pop, using potholders, shake every few minutes with top on.
  • When pan is full, carefully pour off the popped corn into a bowl. Using the lid, open pan partially and scraping off popped corn with lid.
  • You may wish to put pan back on oven to pop the rest of corn. Be carefull to remove from heat when the corn stops popping or it will burn.
  • Sprinkle cooked corn with salt to taste and enjoy.

Kettle Corn My Way image

Number Of Ingredients: 5


  • 1/2 cup popcorn
  • 2 tablespoons vegetable oil
  • 1 tablespoon margarine
  • 2 tablespoons sugar
  • salt


We had a fantastic meal at a restaurant in NC called Cruz. It has closed down with covid, but they had a corn sauce that they served over veggie burritos that was just to die for. Both Barb and Tori enjoyed it as much as I did, so I have been looking for a recipe to try at home. This is the closest I could find, and needed some...

Recipe From

Provided by Megan Stewart

Categories Other Sauces


  • 1. Heat skillet on high heat, when hot, add corn, salt and pepper and cook. Shake skillet so corn chars, about 2 min, then add onion, green onion and garlic and char 1 min. Add chicken broth, bring to boil. Reduce and simmer 15 min. Remove from heat, puree to a sauce. Serve over burritos or enchiladas.
  • 2. NOTE: you may not need all the broth, or can add more corn if needed to get the appropriate thickness of sauce.

Corn Sauce, My Way image

Number Of Ingredients: 7


  • 2 ears corn, scraped, kernels only
  • 1/2 tsp salt
  • 2 twists from pepper mill
  • 1/4 c chopped onion, chop fine
  • 1/4 c chopped green onions, chop fine
  • 1 Tbsp minced garlic
  • 2 c chicken stock


Seems like my family has a thing for Scalloped Corn; each person remembers a slightly different recipe however. I found this one in a cookbook and altered it to make it my own. The additional vegetables are similar to the recipe I put into JAP for my daughter's boyfriend--his family recipe, and according to them, 3 generations of...

Recipe From

Provided by Megan Stewart

Categories Side Casseroles


  • 1. Combine corn and all but cheese and paprika. Mix well. Put into greased 8x8 or 9x9 (or double to put into 9x13). Top with cheese, sprinkle with paprika. Bake at 350 degrees 30 min or until set and top is golden brown.

Corn Scallop, My Way image

Number Of Ingredients: 13


  • 17 oz can cream corn
  • 2 eggs, beaten
  • 1/2 c crushed ritz crackers
  • 1/4 c butter, melted
  • 1/4 c evaporated milk
  • 1/4 c finely shredded carrot
  • 1/4 c chopped green pepper
  • 1 Tbsp chopped celery (i omit)
  • 1 tsp chopped onion (i add more, i like onion)
  • 1/2 tsp sugar
  • 1/2 tsp salt (i just grind in some fresh sea salt, about 3-4 grinds)
  • 1/2 c shredded cheddar
  • paprika


Quick, easy and delicious, this egg scramble gets a big thumbs up from my family. Sometimes I substitute fresh corn tortillas for the chips by cutting the tortillas into strips and sauteeing them with the pepper and onion.-Joan Hallford, North Richland Hills, Texas

Recipe From

Provided by Taste of Home

Time 25m

Yield 2 servings.

Categories Breakfast,Brunch


  • In a large skillet, saute onion and green pepper in drippings until tender. In a small bowl, whisk the eggs, water and salsa. Add to skillet; cook and stir until set. Stir in tortilla chips and 1/4 cup cheese., Sprinkle with remaining cheese. If desired, top with green onions and additional salsa and serve with tortillas.

Migas, My Way image

Number Of Ingredients: 9


  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 tablespoon bacon drippings or canola oil
  • 4 large eggs
  • 1 tablespoon water
  • 1 tablespoon salsa
  • 1/2 cup crushed tortilla chips
  • 1/2 cup shredded cheddar cheese, divided
  • Chopped green onions, additional salsa and warm flour tortillas, optional


Find out the secret to Bobby Flay's Perfectly Grilled Corn on the Cob recipe from Food Network, a summer side served with homemade herb and barbecue butters.

Recipe From

Provided by Bobby Flay

Time 1h35m

Yield 4 to 6 servings

Categories side-dish


  • Heat the grill to medium.
  • Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
  • Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. Serve with the BBQ Butter and/or Herb Butter. Spread over the corn while hot.
  • Heat the oil in a medium saute pan over high heat until almost smoking. Add the onion and cook until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the paprika, cayenne, cumin and ancho powder and cook for 1 minute. Add 1/2 cup of water and cook until the mixture becomes thickened and the water reduces. Let cool slightly.
  • Place the butter in a food processor, add the spice mixture and Worcestershire sauce and process until smooth. Season with salt and pepper, scrape the mixture into a small bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Bring to room temperature before serving.
  • Combine in a food processor and process until smooth.

Perfectly Grilled Corn on the Cob image

Number Of Ingredients: 19


  • 8 ears corn
  • Kosher salt
  • BBQ Butter, recipe follows
  • Herb Butter, recipe follows
  • 2 tablespoons canola oil
  • 1/2 small red onion, chopped
  • 2 cloves garlic, chopped
  • 2 teaspoons Spanish paprika
  • 1/2 teaspoon cayenne powder
  • 1 teaspoon toasted cumin seeds
  • 1 tablespoon ancho chili powder
  • 1/2 cup water
  • 1 1/2 sticks unsalted butter, slightly softened
  • 1 teaspoon Worcestershire sauce
  • Salt and freshly ground black pepper
  • 2 sticks unsalted butter, at room temperature
  • 1/4 cup chopped fresh herbs (basil, chives or tarragon)
  • 1 teaspoon kosher salt
  • Freshly ground black pepper


Roasted green bell peppers are stuffed with feta cheese and a mixture of rice and green onions.

Recipe From

Provided by Sandy

Time 1h

Yield 2

Categories Main Dish Recipes,Stuffed Main Dish Recipes,Stuffed Bell Pepper Recipes,Vegetarian


  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  • In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.
  • Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.
  • While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
  • Return to the oven for 5 minutes. Serve immediately.

Stuffed Peppers My Way image

Number Of Ingredients: 11


  • 1 cup water
  • ½ cup uncooked Arborio rice
  • 2 green bell peppers, halved and seeded
  • 1 tablespoon olive oil
  • 2 green onions, thinly sliced
  • 1 teaspoon dried basil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1 pinch ground black pepper
  • 1 tomato, diced
  • ½ cup crumbled feta cheese

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