Wilmas Cheesy Corn Recipes

Steps:

• In a 4- or 5-qt. slow cooker, combine all ingredients. Cook, covered, on low, until heated through and cheese is melted, 3-4 hours, stirring once.

Steps:

• Position an oven rack in the top third of the oven and preheat the broiler to high.
• Heat the canola oil in a large cast-iron skillet over medium-high heat. Add the onions and bell pepper and cook, stirring occasionally, until the vegetables soften, 3 to 4 minutes. Add the corn and cook, stirring, until the corn is softened and browned, 4 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Set aside for 10 minutes.
• Toss the corn mixture in a large bowl with the mayonnaise, sugar, 1 teaspoon salt and a few grinds of black pepper until well coated. Layer the corn mixture evenly back in the skillet. Sprinkle the cheese on top and broil until the mozzarella is bubbly and golden, 2 to 3 minutes. Garnish with gochugaru and sliced scallions if using.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble.
• In a 9x13 inch casserole dish combine bacon, creamed corn, whole kernel corn, butter and processed cheese; mix well.
• Bake in preheated oven for 25 minutes; stir. Bake another 20 minutes, or until heated through and set.

Steps:

• Melt butter in medium skillet and add corn.
• Add salt and pepper and fry for about 5 minutes.
• Add the cheese and stir until it's nice a melted.
• Serve immediately!
• Ohhhh -- it's soooo good!

Steps:

• In a large skillet, (seasoned cast iron does well here) cook the bacon over medium-high heat until crisp. Turn off the heat and transfer the bacon to a paper towel lined plate. Reserve the drippings in the pan.
• On a cutting board, cut the stalk ends of the corn cobs to make a flat surface; stand them up and shave the corn from the cobs with a sharp chef's knife. Return the skillet to medium-low heat, and add the corn kernels. With the back of the knife, firmly scrape the cobs over a shallow plate to extract as much liquid (milk) as possible and add it to the skillet.
• Season corn lightly with salt and pepper and cook until broken down and creamy, about 30 to 45 minutes, stirring often; add water if the pan gets too dry.
• Serve warm or at room temperature.

Steps:

• Invert a small bowl in a very large bowl. Hold the corn so it's standing up on top of the inverted bowl with the thick base at the bottom. Carefully shave off all the kernels from the corn cobs with a knife. Add the corn to a medium saucepan, then take a tablespoon and scrape the cobs where the kernels once were. What you will get is a sweet/milky/starchy slurry that will help thicken your corn. Add the half-and-half and bring to a simmer over medium-high heat for 3 to 5 minutes. Once the mixture has thickened, add the pecorino and stir to combine, allowing it to melt and incorporate.
• Cut the prosciutto into narrow ribbons and add half of it to the creamed corn mixture along with the mascarpone and butter. Add the remaining prosciutto to a deep-fryer, or small saute pan with hot olive oil and fry until crispy, about 1 minute. Remove to a paper towel-lined plate before stirring into the creamed corn. Taste and adjust the seasoning with salt before serving.

Steps:

• Cook corn in water until ready.
• Melt the butter and add the Italian seasoning.
• Take the corn, put it in dish and pour the butter mixture on the corn; sprinkle with cheese.

Steps:

• In saucepan, cook bacon until crisp.
• Remove bacon, reserving 2 tablespoons of drippings in pan.
• Drain bacon and set aside.
• If using fresh corn, cut the corn from cobs, with a sharp knife, at 2/3 depth of the kernels-- do NOT scrape cob.
• Add the fresh or frozen corn, water, onion and pepper to the saucepan.
• Bring just to boiling.
• Reduce heat, cover and simmer for 5 to 7 minutes, or until corn is crisp-tender.
• Add the cream cheese to the undrained corn mixture.
• Stir over low heat until melted.
• If necessary, stir in the milk to make corn mixture of desired consistency.
• Stir in reserved bacon and serve.
• Enjoy!

Steps:

• Heat your broiler. In a medium bowl, combine corn, bell pepper, mayonnaise, sugar, salt and pepper.
• In an 8-inch cast-iron or ovenproof skillet, melt the butter over high. Add the corn mixture and sauté just until warmed, 2 to 3 minutes.
• Spread the mixture evenly into a single layer, then cover with cheese.
• Set the skillet on the rack nearest the broiler and cook until the cheese is golden brown in spots, about 3 to 4 minutes. (Keep a close eye on it, as oven temperatures may vary.)
• Sprinkle with the scallions and enjoy while it's hot and cheesy!

Steps:

• Combine all ingredients in a greased casserole dish.
• Bake at 350 for about 45 minutes.
• It should be set & nicely browned on top.
• Let stand a couple minutes before serving.