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The quesadilla filling can be prepared ahead of time. Refrigerate up to 2 days before using as directed.
Stand bottom end of 1 corn cob in center of fluted tube pan. Use sharp knife to cut kernels off the cob. (The kernels will fall into pan making cleanup a breeze.) Repeat with the remaining ear of corn.
Prepare using 1-1/2 cups frozen corn.
For additional flavor, roast the corn before removing it from the cobs. Heat grill pan or heavy large nonstick skillet on medium-high heat. Add corn; cook 10 to 12 min. or until evenly roasted on all sides, turning occasionally. Cool, then use as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.