Scalloped Corn

Ingredients:scalloped corn
• 2 (15 ounce) cans creamed corn
• 1 (15 ounce) can sweet corn, drained
• 2 eggs
• 1 cup crushed saltine crackers
• 1/2 cup butter
• 1/2 teaspoon paprika
• 1/4 teaspoon ground black pepper

Directions:
• Preheat oven to 350 degrees.
• Butter  the casserole dish.
• In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs.
• Pour mixture in into the prepared dish.
• In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper.
• Sprinkle crumb topping over the casserole.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.

Movie Theater Popcorn

Ingredients: Movie Theater Popcorn
• 3 TB spoons oil
• 1 stick  butter
• 1/2 cup unpopped popcorn
• 1 teaspoon popcorn salt

Directions:
• Melt  butter in a glass measuring cup in the microwave. ”
• Let sit for a few minutes; the butter will separate into 3 layers.
• Skim off the top layer of foam, then slowly pour the clarified butter into a heatproof container; discard the bottom layer of milk solids.
• Heat the oil in a 2 to 3 quart saucepan or pot with a lid set over medium-high heat. • Pour in popcorn kernels and sprinkle  salt to lightly cover the layer of kernels.
• Add 2 TB spoons of  butter to the pot and cover with the lid.
• As soon as the kernels start to pop, shake the pan back and forth across the burner constantly until the popping slows down.
• As soon as the pops are about 2 seconds apart, remove from the heat and pour into a serving bowl.
• Taste, and season with additional salt or butter if desired

Note: Use 3 tablespoons hot clarified butter for 10 cups popcorn; refrigerate the rest (it’s great for sauteeing).

Boiled Corn on the Cob

Ingredients:Boiled Corn on the Cob
• Corn on the cob
• 1/4-1/2 cup sugar
• Water

Directions:
• Fill your pot with water.
• Add  sugar.
• Drop in your corn.
• Bring everything to a boil, making sure the sugar is dissolved in the water.
• Boil for no longer than 8 minutes.
• Remove from the water and let it cool enough for handling and eating.
• Handle it and eat it.

Piero’s Creamed Corn

Ingredients:Creamed corn
• 1 1/4 lb frozen kernel corn (keep frozen)
• 1/2 cup whipping cream
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1 TB spoon sugar
• 1/4 teaspoon cayenne pepper
• 2 TB spoons melted butter
• 1 TB spoon flour
• 1 cup Parmesan cheese, grated

Directions:
• Combine all ingredients except butter, flour and Parmesan cheese.
• Bring all to boil.
• Simmer for 5 minutes.
• Blend butter with flour and make a roux.
• Add to corn.
• Mix well.
• Remove from heat.
• Put finished corn in a heatproof casserole.
• Sprinkle with Parmesan cheese.
• Place under broiler until evenly browned, about 5 minutes.

Skillet Corn

What you need:Skillet corn
• 5 cups of corn
• 1/3 cup butter
• water
• 1 tsp sugar
• 1 tsp salt
• 1 tsp pepper

What you do:
•  Melt butter in large skillet.
• Pour in corn.
• Add enough water to make a gravy consistency.
• Add sugar, salt and pepper.
• Cook on high for 5 minutes.
• Serve.

Kettle Corn

What you need:
• 1/4 cup vegetable oil
• 1/4 cup white sugar
• 1/2 cup unpopped popcorn kernels

What you do:
• Heat the vegetable oil in a large pot over medium heat.
• Once hot, stir in the sugar and popcorn.
• Cover, and shake the pot constantly to keep the sugar from burning.
• Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped.
• Pour into a large bowl, and allow to cool, stirring occasionally to break up large clumps.

Grilled Corn on the Cob

Ingredients:
• 6 ears corn
• 6 tablespoons butter, softened
• salt and pepper to taste

Directions:
 Preheat an outdoor grill for high heat and lightly oil grate.
Peel back corn husks and remove silk.
• Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.
Wrap each ear of corn tightly in aluminum foil.
• Place on the prepared grill.
• Cook approximately 30 minutes, turning occasionally, until corn is tender.