Tag: Shoepeg Corn

Tamale Soup

1 pound ground beef 1 onion, chopped 2 garlic cloves, chopped 1 tablespoon chili powder 2 teaspoons ground cumin 1/2 teaspoon cayenne pepper 3 cups chicken broth 16 oz can tomatoes, chopped, with juices 12 purchased tamales, 3 ounces each 15 oz can pinto beans, 

Corn Chowder

Corn Chowder

1 pkg Bacon cooked and crumbled 1 ham steak cubed 3 lbs Potatoes, peeled and cubed 1 pint Heavy Cream 1 med Sweet Onion, diced 16 oz Shoepeg Corn 2 tsp Thyme 1 tsp White Pepper In large soup pot cook ham and potatoes till 

Corn Medley

2 Cups Frozen Peas, thawed
15 oz Whole Kernel Corn, drained
15 oz White Shoepeg Corn, drained
8 oz Water Chestnuts, drained and chopped
4 oz diced Pimientos, drained
2 Celery Ribs, chopped
1 Medium Green Pepper, chopped
½ Cup Vinegar
½ Cup Sugar
¼ Cup Vegetable Oil
1 Teaspoon Salt
¼ Teaspoon Pepper
In a large bowl, combine the first seven ingredients. In a small bowl, combine Vinegar, sugar, Oil, Salt and Pepper. Whisk until sugar is dissolved and pour over corn mixture; mixing well. Cover and refrigerate for at least 3 hours.

courtesy of Shirley Joyce