can somebody please tell me some corn dishes(recipe) which can be made within 10 mins.?

Answer 1

I have a fried corn recipe that is absolutely scrumptious and takes about 10 minutes to fix.

INGREDIENTS:
1 package of bacon
1 can creamed corn
1 can kernel corn, drained
ground black pepper

PREPARATION:
In a skillet fry all the bacon until crispy. Removed bacon from skillet and set aside. Drain all the grease from the skillet except enough to light coat the bottom. Pour in creamed and kernel corn and fry until hot. Crumble in bacon and a generous amount of black pepper. Serve immediately.

Answer 2

If you can work really fast you may be able to shave off 7-8 minutes and then use the microwave for heating this up.

Pace-Setting Chicken Corn Chowder
From: Campbell's Kitchen
Prep/Cook Time: 15 minutes

Serves: 4

Ingredients:

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Celery Soup OR Campbell's® Condensed 98% Fat Free Cream of Celery Soup
1 soup can milk
1/2 cup Pace® Picante Sauce
1 can (about 8 oz.) whole kernel corn, drained
1 cup cubed cooked chicken
4 slices bacon, cooked and crumbled
Shredded Cheddar cheese
Sliced green onions

Directions:

MIX soup, milk, picante sauce, corn, chicken and bacon in saucepan. Heat through.

TOP with cheese and onions. Drizzle with additional picante sauce.

***HERE IS A PICTURE OF THIS CHOWDER.

http://www.campbellkitchen.com/recipedetail.aspx?recipeSource=search&recipeID=23099&page=0&index=0&SearchText=+%2bCourseID%3a6%7c%7ccorn&LastIndex=false

Answer 3

Take silver queen white corn & cut from cob. Scrap with side of knife to get all the "milk" out. Place in skillet with bacon fat, a splash of milk and salt & pepper. Cook over medium heat, stirring often about 5 - 7 minutes. Add a pat of butter the last few minutes. If you need to thicken, sprinkle with cornmeal & stir in a tiny bit at a time. It's great.

Answer 4

homemade creamed corn; several ears of corn, husk, and cut kernels off, puree about half of the kernels in the blender; melt real butter, garlic powder and salt in pan (1/4 lb or so depending on how much corn you are making) All all the corn to the butter, cook only until very hot. Stirring and tossing as it heats, about 5 minutes max.

Answer 5

"Festive Corn Relish" - 2 cups

1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon celery seed
1/4 teaspoon mustard seed
1/2 cup vinegar
1/4 teaspoon red pepper sauce
1 (12 oz.) can whole kernel corn
2 tablespoons chopped green pepper
1 tablespoon instant minced onion
1 tablespoon chopped pimiento; if desired

Heat first 6 ingredients to boiling; boil 2 minutes. Remove from heat; stir in corn (with liquid) and remaining ingredients. Cool. Cover; refrigerate several days to blend flavors.

Answer 6

my own made up one that became a hit take a can of regular corn and chicken breast and spanish rice box
cook chicken breast diced till brown which should be fast add on the side have spanish rice cooking and throw corn into it as well when done mix in dice chicken heat through and ur good to go

Answer 7

Here's a couple ideas :)

Creamed Corn

2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 Tbsp. milk
1 can (14.75 oz.) cream-style corn
1 pkg. (10 oz.) frozen corn, thawed
1/2 cup KRAFT Shredded Sharp Cheddar Cheese
1/3 cup sliced green onions

COOK cream cheese and milk in medium saucepan on medium heat until cream cheese is melted, stirring frequently.
ADD cream-style and thawed corn; stir. Cook 4 min. or until heated through, stirring occasionally.
SPOON into serving dish; sprinkle with Cheddar cheese and green onions.

Fresh Corn Salsa

1-1/2 lb. tomatoes, chopped
1 cup fresh corn kernels
1/4 cup finely chopped red onions
1/4 cup chopped cilantro or fresh parsley
1 medium jalapeño pepper, chopped
1/4 cup KRAFT Zesty Italian Dressing

COMBINE all ingredients except dressing in large bowl.
ADD dressing; mix lightly.

Zesty Parmesan Corn

4 hot cooked ears of corn
2 Tbsp. KRAFT Mayo Real Mayonnaise
1/4 cup KRAFT 100% Grated Parmesan Cheese
4 fresh lime wedges

SPREAD corn evenly with mayo.
SPRINKLE each with 1 Tbsp. cheese.
SQUEEZE 1 lime wedge over each ear of corn

Velveeta Southwestern Corn Dip
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
1 can (11 oz.) corn with red and green bell peppers, drained
3 jalapeño peppers, seeded, minced
1 medium red onion, finely chopped
1/2 cup fresh cilantro, finely chopped
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

MIX VELVEETA and corn in large microwaveable bowl. Microwave on HIGH 5 min. or until VELVEETA is completely melted, stirring after 3 min.
STIR in remaining ingredients.
SERVE hot with WHEAT THINS Snack Crackers or assorted cut-up fresh vegetables.

Sweet Corn Ranch Salad

1 qt. (4 cups) torn romaine lettuce
1 pkg. (10 oz.) frozen corn, thawed
2 cups grape tomatoes
1 large green pepper, chopped (about 1 cup)
1/2 cup KRAFT Shredded Sharp Cheddar Cheese
1/2 cup KRAFT Ranch Dressing

TOSS romaine with corn, tomatoes and peppers in large bowl; sprinkle with cheese.
ADD dressing just before serving; mix lightly.

Chicken and Corn Quesadilla

1/2 lb. boneless skinless chicken breasts, cut into thin strips
2 tsp. chili powder
2 cups frozen corn, thawed, drained
1/2 cup TACO BELL HOME ORIGINALS Salsa
8 flour tortillas (7 to 8 inch)
1 cup KRAFT Mexican Style Shredded Cheese, divided

PREHEAT broiler. Spray large nonstick skillet with cooking spray. Heat on medium heat. Add chicken and chili powder; cook and stir 2 minutes. Add corn and 2 Tbsp. of the salsa; cook and stir 3 minutes or until chicken is cooked through and sauce is thickened.
SPRAY tops of 4 of the tortillas with cooking spray. Place, sprayed sides down, on large foil-covered baking sheet. Sprinkle with half of the cheese; top with chicken mixture, remaining cheese and remaining tortillas. Spray tops of tortillas with cooking spray.
BROIL, 4 to 5 inches from heat, 3 minutes or until golden brown. Turn quesadillas over with large spatula; continue broiling an additional 3 minutes or until second side is golden brown and cheese is melted. Cut each into 4 wedges. Serve with the remaining salsa.

Corn on the Cob Salad

1/2 cup KRAFT LIGHT DONE RIGHT! House Italian Reduced Fat Dressing
2 Tbsp. GREY POUPON Dijon Mustard
4 medium ears of corn, cooked, cooled slightly
1/2 lb. green beans, trimmed, cut into 1-inch lengths (about 2 cups), cooked
1 cup grape tomatoes, halved
1/2 cup chopped fresh basil

MIX dressing and mustard until well blended.
CUT off the kernels from the ears of corn. Add corn to dressing mixture; mix well.
ADD remaining ingredients; toss to coat. Serve immediately.