Does anyone have a good recycled corn recipe?

Question

When I wash off the processed corn it is like new, Now I need a good recipe?

Answer 1

yes I like to scramble a few eggs and pour them over my used corn

Answer 2

Cousin Moe's Famous Scrapple

* 4 lbs. pig snouts
* 2 lbs. bovine testicles
* 3 lbs. assorted ears, intestines, smegma
* 2 lbs recycled corn (may substitute sawdust)
* 1 lb. weeds
* 5 T. MD2020
* 8 t. crack cocaine
* Water as needed

Assemble in wooden pail. Put in oven until you awaken nude from blackout next to your naked sister. Eat.

Answer 3

I"m not sure what you mean by "recycled," but here's a few good corn recipes my crew likes.


Sugar Pie’s Tamale Corn Casserole

½ stick butter
6 oz. cream cheese (3/4 of a block)
1½ cup cheddar cheese, divided
½ tsp. fresh ground black pepper
1 can white (shoepeg) corn, drained
1 can whole kernel corn, drained
1 can Hormel tamales

Preheat oven to 350ºF.

In saucepan, melt butter and cream cheese over low heat. Add drained corn and pepper, stirring well until all cream cheese is melted. Stir in 1 cup shredded cheddar cheese.

Coat a 9”x9” baking pan with nonstick spray. Drain excess chili off of tamales. Unwrap, and cut into 1” slices, and place in the bottom of baking pan. Pour corn mixture over tamales, spread evenly.

Bake for 30 minutes, uncovered. Top with remaining ½ cup cheddar cheese, and return to oven for 10 minutes. When serving, scoop all the way to the bottom for each portion.

--my own creation!
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Conniosseur's Casserole

1 12 pz can white shoe peg corn drained (any corn you have on hand will work)
1 16 oz can French cut string beans drained
1/2 cup celery chopped
1/2 cup onion chopped
1 2 oz jar pimentos chopped
1/2 cup sour cream
1/2 cup sharp Cheddar cheese, grated
1 10 3/4 oz can cream of celery soup
1/2 tsp salt
1/2 tsp pepper

Topping:
1 cup Ritz cracker crumbs
1/2 stick butter, melted
1/2 cup slivered almonds

Mix all ingredients except topping. Place in 1 1/2 qt. casserole. Sprinkle topping over casserole.
Bake at 350 for 45 minutes. Serves 8.

(I have subbed water chestnuts chopped for the celery and it is very good.)

--Tea Time At the Master’s cookbook
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Sagaponack Corn Pudding

1/4 pound (1 stick) unsalted butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
1 cup chopped yellow onion (1 onion)
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 tablespoons chopped fresh basil leaves
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top

Preheat the oven to 375ºF. Grease the inside of an 8 to 10-cup baking dish. Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.

Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.

Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

--Ina Garten, FoodTV
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POBLANO CORN CHOWDER with SHRIMP

4 tablespoons (1/2 stick) butter, room temp
2 tablespoons all purpose flour
1 medium onion, coarsely chopped
3 celery stalks, coarsely chopped
2 large poblano chilies,* seeded, chopped
2 14 3/4- to 15-ounce cans cream-style corn
1 16-ounce package frozen corn kernels, thawed
2 14-ounce cans low-salt chicken broth
1 cup whipping cream
2 teaspoons sugar
1/2 teaspoon cayenne pepper
1 pound uncooked shrimp, peeled, deveined, coarsely chopped
6 tablespoons chopped fresh cilantro

Mix 2 tablespoons butter and flour in small bowl to blend; set aside.
Finely chop onion and celery in processor. Melt 2 tablespoons butter in large pot over medium-high heat. Add onion-celery mixture and chilies; sauté until soft, about 6 minutes. Add creamed corn and next 5 ingredients; bring to boil. Reduce heat. Whisk in butter-flour mixture and simmer 15 minutes to blend flavors. Add shrimp and 4 tablespoons cilantro; simmer until shrimp are cooked through, about 5 minutes longer. Season with salt and pepper.
Ladle chowder into bowls. Sprinkle with remaining 2 tablespoons cilantro.
Makes 12 first-course or 6 main-course servings.

--Bon Appétit, September 2002
courtesy The Sundown Cafe, Atlanta, GA
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Taco Soup

1 to1½ lbs. lean ground beef
1 onion, chopped
1 can beef broth (or 2 cups water + 2 beef boullion cubes)
1 can whole kernel corn, undrained (I like the mix of white and yellow corn)
2 cans diced tomatoes, any variety, undrained (I like petite diced, w/ onions and bellpeppers in them; if you want heat, use at least one can of Rotel)
1 can red or black beans, drained and rinsed
1 packet Taco seasoning

Garnishes (any or all)
sour cream
diced green onions
sliced black olives
sliced jalapenos
guacamole
shredded cheddar cheese

Brown ground beef over medium heat in large stock pot. When nearly cooked, add onions and sauté w/ ground beef. When onions are wilted but still opaque, stop cooking and drain off any fat. Return to heat and add remaining indredients. Cover and let simmer at least 30 minutes, or up to about 3 hours. (Can be held longer in a slow cooker set on Low.)

Serve in bowls w/ crushed corn chips in the bottom. Top each bowl w/ garnish of choice.