Sweet Corn Pasta Bake Food

SWEET CORN PASTA BAKE

Steps:

• Preheat oven to 180°C Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Drain pasta, reserving 1/2 cup cooking water. Return pasta and reserved water to saucepan with cream cheese, corn, green onions and chicken. Cook, stirring, over medium heat for 3 minutes or until cheese has melted and ingredients are combined. Season with salt and pepper.
• Spoon mixture into a 12-cup capacity ovenproof dish. Sprinkle with cheese.
• Cover with foil and bake for 30 minutes. Remove cover and cook for a further 10 minutes or until top is golden.

TUNA AND SWEETCORN PASTA BAKE

Steps:

• preheat the oven to gas mark 6/200
• gently melt the butter in a saucepan over a low heat. add the flour and mix well. cook mixture for 1 minute and then remove from heat.
• boil some slightly salted water in a seperate saucepan. when boiling add in your pasta.
• stir the milk into the sauce a little at a time to make a smooth sauce. put pan back on the heat. stir while the sauce thickens so it doesn't go lumpy.
• when the sauce boils, turn down heat and cook for 1-2 minutes. remove from heat. mix in cheddar, tuna and sweetcorn. season
• drain the pasta when cooked. mix with the sauce. place in an oven proof dish and sprinkle with parmesan. bake in oven for for 20-25 mins

SWEET CORN CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Stir whole kernel corn, cream-style corn, sugar, egg, and about 3/4 of the melted butter together in a casserole dish. Fold about half the crushed crackers into the corn mixture. Sprinkle remaining crushed crackers over the top of the mixture and drizzle with the remaining butter.
• Bake in preheated oven until beginning to brown, 25 to 30 minutes.

SWEET CORN AND SCALLOP PASTA

Steps:

• Bring a large pot of salted water to a boil over high. Cook pasta until al dente. Reserve 1 cup of the pasta cooking water, then drain pasta.
• Meanwhile, in a large skillet, heat 2 tablespoons of the oil over medium-high. Season scallops with salt and pepper and add to skillet in a single layer. Cook, undisturbed, until golden underneath, about 2 minutes. Flip scallops and cook until golden on second side, 2 minutes longer. Transfer to a cutting board to cool.
• Add remaining 1 tablespoon oil, corn and scallions to the skillet; season with salt and pepper. Cook over medium, stirring occasionally, until lightly golden, about 5 minutes. Stir in garlic until fragrant, about 1 minute. Add lemon juice and stir to lift up any browned bits on bottom of pan.
• While the corn cooks, chop the cooled scallops into 1/2-inch pieces. Return pasta, 1/2 cup of the pasta water, corn mixture, scallops and butter to the large pot and heat over medium. Cook, stirring vigorously, until most of the liquid is absorbed and the sauce thickens, about 2 minutes. Remove from heat, stir in cheese and basil, and season with salt and pepper. (Add more pasta water if a thinner sauce is desired.)
• Divide pasta among bowls and garnish with more basil. Drizzle with olive oil, if desired.

CHICKEN & SWEETCORN PASTA BAKE

Steps:

• Put the pasta in a saucepan of boiling water.
• Cut the chicken into medium pieces and start to fry.
• When the chicken has started to go white, add the sweetcorn and sauce.
• Fry for a few minutes until the chicken is thoroughly cooked. (It might be a good idea to use a Food Probe)
• Strain the pasta and mix with the chicken, sweetcorn and sauce.
• Put in an ovenproof dish and sprinkle the grated cheese on top.
• Put under the grill for a few minutes until the cheese has melted.

TUNA SWEETCORN PASTA BAKE

Steps:

• You also need 1 sachet Coleman's Tuna and Pasta Bake mix.
• Cook the pasta according to the given directions.
• Tip sachet contents into a saucepan.
• Add a splash of the milk and mix well.
• Stir in remaining milk.
• Bring sauce to the boil.
• Stirring continuously.
• Add tuna, sweetcorn and drained cooked pasta.
• Pour into heatproof dish.
• Top with crushed potato chips and grated cheese.
• Place under a hot grill until golden.
• Serve.

SWEET CORN CAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, beat butter with an electric mixer until creamy. Beat in the masa harina and water until well combined.
• Put the corn in a blender or food processor and coarsely chop on low speed. Stir the corn and the cornmeal into the butter mixture. In another bowl, mix together the sugar, cream, salt and baking powder. Combine the two mixtures until well blended. Pour the batter into an ungreased 8x8 pan.
• Cover the pan with foil and place into a 9x13 inch pan filled 3/4 inch high with hot water. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the cake comes out clean. Remove small pan from water and let sit for 10 minutes before serving.