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Melt butter in a small skillet on medium heat, add corn, sauté until desired doneness, about 3 to 5 minutes, remove from heat stir in lime juice and cilantro, add salt to taste and serve.
By Ann from Richland, WA
This is a nice side dish to take to pot luck dinners or to serve with supper. Freezes well, also!
Prepare rice as directed on package. Mix rice together with cheese and mushroom soup in large bowl. Stir in drained Mexicorn, combining well. Pour into sprayed or greased 9x9 inch square pan, or similar sized casserole dish. Bake uncovered at 350 degrees F until bubbly, about 35-45 minutes.
If freezing, put in pan and cover with foil, do not bake. Allow to thaw a bit before baking. I usually make two small ones, one for cooking that day, and the other for freezing.
*Note: If you can't find Mexicorn or consider it too pricey (I get mine at bent/dent stores and wouldn't want to pay the full price in stores), you can mix regular whole kernel canned corn with a few tablespoons of diced red and green bell peppers that have been cooked just until barely soft.
|Time:||20 (including rice cook time) Minutes Preparation Time|
35-45 Minutes Cooking Time
Source: My Great Aunt Lillian (99 year old) gave me this recipe several years ago, but her version called for a whole stick of butter! I didn't find it necessary.
By Shawna E from Paris, TN
Try this delicious recipe made with corn baked in a milk, flour, eggs, and sugar custard. This is a guide about making Mennonite baked corn.
We make baked corn at holiday meals. It's a side dish that reminds me of getting together with family.
I like this recipe because it not only tastes very good, but it's economical to make!
A tasty recipe for fresh corn.
This is a great corn dish. Easy and inexpensive to make.
Remove as much silk as possible from corn. Then, using a sharp chef's knife, cut kernels off the cob. You want to end up with 3 to 3-1/2 cups corn. If ears are large, you may not need corn from all cobs.
Mix ingredients and place in buttered casserole dish. Bake 1 hour at 350 degrees F.
Beat eggs well; add other ingredients. Pour into buttered casserole dish and bake at 350 degrees F for 30-40 minutes, as any custard. (If baked too long, it will curdle).
Mix. Melt 2 Tbsp. margarine in baking dish. Pour corn mixture on top of melted margarine. Bake in 350 degree F oven for about 30 minutes.
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Makes a sauce of lard, flour, milk and seasonings. Add corn, egg and Worcestershire sauce. Pour into baking dish, cover with buttered crumbs and bake at 350 degrees F. for 15-20 minutes or until heated through.
By Robin from Washington, IA