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Santa Fe Corn Pudding Side DishesJancsi, Carol
Garlic Yukon Mashed Potatoes Side DishesFerguson, Dave
Brown Butter Skillet Cornbread Side DishesAnonymous
Baked Rosemary-garlic Fries Side DishesAnonymous
Potatoes Dave Side DishesFerguson, Dave
Smashed Potatoes And Cream Cheese Side DishesJancsi, Carol
Deviled Potato Salad Side DishesJancsi, Carol
Cauliflower Mashed Potatoes Side DishesFerguson, Dave
Creamy Macaroni And Cheese Side DishesFerguson, Dave
Dijon Mustard Brussels Sprouts Side DishesFerguson, Dave
Nuts & Bolts SnacksFerguson, Dave
Stuffed Olives SnacksSmith, Mrs. Dean
Elephant Stew SnacksMoss, Louis
Beef Jerky SnacksAbramson, Doris
No-bake Breakfast Bars SnacksAnonymous
Corn Nuts SnacksFerguson, Dave
Plain Old Fashion Stick To Your Ribs Lentil Soup Soups/StewsBurbury, Lex
Chili Con Queso Soup Soups/StewsJancsi, Carol
New England Clam Chowder - The Fish Market Soups/StewsJancsi, Carol
Mushroom Bisque Soups/StewsJancsi, Carol
Full Page 4 x 6 5 x 7

1 bag of 14 oz Giant White Corn (also labeled as Maiz Mote Pelado)
4 tablespoons coconut oil or vegetable oil or sunflower oil
1 tablespoon sugar
1 tablespoon sea salt

Soak your giant white corn overnight, for approximately 12-14 hours. Rinse and Drain.
Preheat your oven to 400 degrees.
Toss corn with oil, sugar and salt.
Put on a non stick baking sheet in a single layer. You can put parchment paper down first if you'd like to make it a easier cleanup.
Bake for 30-40 minutes or until slightly browned. Every 10 minutes stir corn on baking sheet. Keep a eye on them and remove immediately when they are brown, they can burn quickly.
Let cool, enjoy!

Serves 2
Keywords: snacks,snack,corn   Category: Snacks    Cookbooks:
Recipe by Dave Ferguson     Added: September 02, 2016 by deebeeeff
Last Recipe Updated is:
Shrimp Scampi on July 23, 2017


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