Deviled Corn Food

DEVILED CORNED BEEF BUNS

Steps:

• In a medium bowl, combine the first eight ingredients. Divide and spoon onto bottom of rolls. Replace tops; wrap each tightly in foil. Bake at 325° for 20 minutes or until heated through.

DEVILED CORN

Steps:

• Heat the corn in the butter, add mustard, salt and pepper.
• Add cheese.
• Serve Hot.
• Note: Time to prepare is if you are using fresh corn and must cut off cob and cook, if using canned corn preparation time will be much less.

DEVILED CORN (EASY MICROWAVE FIX)

Steps:

• Soften the butter in the microwave on HIGH for 30 seconds.
• Then blend in the ketchup, Worcestershire sauce & mustard.
• Place ea corn cob on a piece of greaseproof paper & spread w/the butter mixture using a pastry brush.
• Wrap the cobs in the paper & place in a single layer in a large dish.
• Cook on HIGH till tender (about 12 min if fresh or 15 min if frozen).
• Turn halfway thru cooking & serve w/the buttery juices poured over the cobs.

DEVILED CORN

Steps:

• Combine corn and water in a medium saucepan. Bring to a boil, cover, reduce heat, and simmer 7 to 8 minutes or just until corn is tender. Drain. Add butter, mustard, salt, pepper, and hot sauce to corn, blend well. Cook over medium heat until thoroughly heated. Stir in cheese; serve immediately.

DEVILED CORN AND TOMATO PUDDING

Steps:

• Preheat the oven to 350 degrees.
• Spray six 8-ounce custard cups with cooking spray.
• Combine the corn, milk, cornstarch, eggs, sugar or honey, salt, and pepper in a food processor or blender and buzz to a textured puree.
• Heat the butter over medium-high heat in a large skillet.
• Add the onion and saute for 4 minutes. Add the tomato, raise the heat, and cook until most of the liquid has evaporated, 1 to 3 minutes.
• Remove from the heat. Stir in the basil.
• Divide the tomato mixture among the custard cups.
• Top with the corn mixture.
• Place the filled custard cups in a large pan, place in the oven, and pour hot water into the large pan, around the custard cups.
• Bake for 40 to 50 minutes, or until golden and firmed up.
• Let stand for 5 minutes, then serve.

MEXICAN STREET CORN DEVILED EGGS

Steps:

• Place eggs in a saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let them sit 12 minutes. Run under cool water, remove from the shell and pat dry. Cut each egg in half.
• Place the yolks of the eggs and the Cotija cheese in the bowl of a food processor, fitted with the S-blade. Pulse several times until well-combined. Add the mayonnaise, mayonnaise dressing, mustard powder, garlic powder, 1 /8 teaspoon chili powder, and lime juice to the food processor bowl. Process until smooth and all ingredients are evenly mixed, about 15-20 seconds. Taste the yolks and add additional salt, if desired.
• Remove the blade from the food processor and stir the roasted corn into the yolks. Place the yolk mixture in a large zip-top plastic bag. Seal the top of the bag, then cut off a small corner.
• Place the egg whites on a serving platter. Squeeze an even amount of the yolk mixture into each egg white. Sprinkle eggs with additional chili powder, then top each egg with a cilantro leaf.

DEEP-FRIED CORN

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Place 6 ears of corn into the hot oil and fry until they start to turn brown on the ends, turning at least once during cooking time, about 5 minutes total. Remove from oil and drain on paper towels. Repeat with remaining ears. Serve immediately with butter, salt, and pepper.