|The Corn Cook Book|
|by Elizabeth O. Hiller|
Compiled and arranged by Elizabeth O. Hiller, the same Domestic Economics teacher/principal who compiled and arranged the Volland calendars of rec...
1 - 10 of 661 for corn salad
Combine ingredients, mix well. Refrigerate for 1-2 hours before serving.
Rinse corn and black beans ... salsa and Pepper Jack cheese. Mix well. Refrigerate until ready to eat. This salad improves with time as the flavors blend.
Preheat broiler to ... and salt. Brush corn ears with the ... 1/4 cup Spicy Salad Dressing; toss gently. ... ground red pepper (cayenne). Serves: 4 portions o
In a bowl, combine olive oil-vinaigrette, next 4 ingredients and corn kernels. Arrange salad on lettuce-lined platter, top with peppers.
Preheat oven to ... minutes. Stir in corn and cook, stirring ... over corn mixture. Stir well; check seasonings, and adjust to taste. Makes 8 Servings.
This high-protein salad is refreshing and ... the ham and corn, and cook ... mg cholesterol; 912 mg sodium; 32 g carbohydrate; 10 g fiber; 11 g protein.
Roast corn, peppers, tomatoes ... roasted corn mixture, cilantro, lime juice, oil, vinegar and salt and pepper. Cover and chill 1 hour or until the next day. .
In a a ... thickened. Add tomatoes, beans, corn, and onion. Toss to coat. Cover, refrigerate for at least 1 hour. Just before serving, gently stir in basil.
Dice all vegetables ... rinse beans and corn. Mix together ... refrigerator for quite a while and still taste Crisp and wonderful!! Very simple and yummy!
Mix ingredients, chill and serve. Based on a dish served in Royal Host restaurants in Japan. Perfect with fish and seafood!
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