Corn and Onion Muffins

          1  (8 1/2-oz.) pkg. corn muffin mix
        1/2  cup buttermilk*
          1  egg, beaten
          1  (7-oz.) can Green Giant® Niblets® Golden Sweet Corn
          2  tablespoons chopped green onions
        1/8  teaspoon hot pepper sauce
            
Heat oven to 400 F. Line 8 muffin cups with paper baking cups and spray paper
cups with nonstick cooking spray, or spray muffin pan cups.

In medium bowl, combine all ingredients; mix just until dry ingredients are
moistened. Spoon about 1/4 cup batter into each sprayed paper-lined muffin cup.

Bake at 400 F. for 15 to 20 minutes or until toothpick inserted in center comes
out clean. Serve warm.

8 muffins


Corn-on-the-Cob Pops
Prep Time:  10 minutes
          6  Green Giant® Nibblers® Frozen Corn-on-the-Cob
          3  tablespoons butter, softened
          1  teaspoon honey
          6  round wooden sticks with one pointed end

Cook corn as directed on package.

Meanwhile, in small bowl, combine butter and honey; mix well. Insert sticks 
into corn. Serve with butter mixture.

6 servings




Easy Cheesy Corn Potatoes
          2  cups Hungry Jack® Mashed Potato Flakes
          2  cups water
          3  tablespoons margarine or butter
        3/4  cup milk
          1  (11 oz.) can Green Giant® Mexicorn® Whole Kernel Corn,
               Red and Green Peppers or Niblets® Whole Kernel Corn, drained
          4  oz. (1 cup) shredded Cheddar cheese
        1/2 teaspoon garlic salt


In medium saucepan, prepare mashed potatoes as directed on package, using
flakes, water, margarine and milk.  Stir in corn, cheese and garlic salt; heat
1 to 2 minutes or until cheese is melted and mixture is hot.

6 servings

Zesty Corn Salsa
          2  cups Green Giant® Niblets® Frozen Corn 
               (from 16-oz. package), thawed
        1/4  cup chopped red bell pepper
          2  green onions, sliced
          1  jalapeno chile pepper, halved, seeded, chopped
          1  tablespoon chopped fresh cilantro
          2  tablespoons lime juice
          1  tablespoon oil
        1/4  to 1/2 teaspoon salt
          
          
In medium bowl, combine all ingredients; mix well.  Cover; refrigerate 1 hour 
or until well chilled. 
          
2 1/2 cups








Page created by Dustin Murrell.