Preparation Ideas:

Baked Corn: Add 4 crumbled crackers to 1 beaten egg, 1 cup grated cheese, a pat of butter, 1/2 cup milk, paprika and 1 can of corn. Bake 30 minutes at 400°.

Spicy Hot Corn Chowder: Stir-fry a diced potato and a diced carrot for 5 minutes in margarine. Add 4 chopped scallions, 2 diced celery stalks and 1/2 tsp red pepper flakes and stir-fry 10 minutes longer until potato is tender. Add 2 8-oz cans of corn or cooked frozen kernels. Add 3 cups milk, black pepper and marjoram. Add 1 cup diced ham or sausage. Put half of the mixture in a blender and then return it to the pan. Cook covered on low for 10 minutes stirring occasionally. Add arrowroot to thicken, if needed. Grate cheese over the top. You can also thicken enough to use as a sauce over pasta.

Cream corn was once a blend of corn, butter and cream. Now there is no dairy and the juice is thickened with starch.

Corn can be used instead of beans for burritos. Cook ground beef, spice it with cayenne, cumin, oregano and lots of chili powder. Drain grease and add cooked rice (instant for speed), salsa and a can of corn. Stuff a steamed tortilla, melt cheese over it with cut tomatoes or lettuce.