corn

Grilled Corn on the Cob

corn,

Butter (or an herb butter)

 8 ounces bacon, chopped 1/4 cup good olive oil 6 cups chopped yellow onions (4 large onions) 4 tablespoons unsalted butter 1/2 cup all-purpose flour 2…

Cheddar Corn Chowder

bacon, chopped

olive oil

yellow onions (4 large onions)

unsalted butter

all-purpose flour

salt

black pepper

turmeric

chicken stock,

corn kernels, fresh (10 ears) or frozen (3 pounds)

half-and-half

sharp white Cheddar cheese, grated

Barefoot Contessa

As this recipe proves, lime juice, fish sauce and sugar is a powerful combination you should commit to memory. Traditionally, those three ingredients form the base of several classic Thai and Vietnamese sauces like nuoc cham and nam pla prik. The mayonnaise here is barely noticeable, but it serves an important role in helping the flavors adhere to the corn. The cilantro is optional so no one will throw a fit.

Corn on the Cob With Lime, Fish Sauce and Peanuts

lime

mayonnaise

fish sauce

sugar

peanuts

cilantro (optional)

Heat grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, drop corn in a large pot of salted boiling water and cook for 5 to 7 minutes.)

Meanwhile, zest the lime. Set aside the zest then cut the lime in half. Cut one half into four wedges and squeeze the remaining half into a small bowl. Stir the mayonnaise, fish sauce and sugar into the lime juice.

Slather hot corn with mayonnaise mixture. Sprinkle with chopped peanuts, or, for maximum coverage, roll corn in peanuts spread on a plate. Sprinkle with lime zest and cilantro, if using. Serve with lime wedges alongside for squeezing.

I love this Crock-Pot chicken recipe for two reasons: one, my family loves it and two, it is so easy to make! I got this recipe from my sister. She has two children of her own, and they love it too! It's also the best leftovers in the world -- if there are any!

Crock-Pot Chicken With Black Beans &amp; Cream Cheese

-5 boneless chicken breasts, frozen

(15 1/2 ounce) can black beans

(15 corn

(15 ounce) jar salsa, any kind

cream cheese

Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.

Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.

Keep in crock pot on high for about 4-5 hours or until chicken is cooked.

Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.

Yummy!  I make a Mexican Soup very similar to this.  BUT, I recently took a food safety certification course, and you should never put frozen meat into a crock pot.  With the low heat, the bacteria can build up during the slow thawing to cooking time.  Just thought I'd share that info!

There is absolutely nothing like a shrimp boil, but this flavorful recipe captures its essence by roasting the ingredients on a sheet tray instead of simmering them in a pot of broth. Serve it on its own or <a href="https://cooking.nytimes.com/recipes/1021422">tossed with pasta</a>. <span>The slight char brings out seafood’s sweetness, so for contrast, </span>serve with tart lemons or a tangy cocktail sauce

Sheet-Pan Shrimp Boil

baby red

garlic cloves,

Kosher salt and black pepper

corn, husked, cut into 4 segments

unsalted butter, softened

lemon juice

seafood seasoning,

paprika

cayenne,

lemon,

parsley leaves (optional)

Heat oven to 425 degrees. Place a rack in the center of the oven.

Prepare the potatoes: In a large bowl, toss potatoes with oil and garlic until coated. Season with salt and pepper, then pour onto a large baking sheet and set aside.

Prepare the corn: Spread each piece of corn with some of the butter and set aside.

Prepare the shrimp: In the same big bowl, whisk together the olive oil, lemon juice, garlic, seafood or Cajun seasoning, paprika, cayenne and pepper. Add the shrimp and stir to coat evenly. Set aside.

Bake the potatoes until golden brown and fork tender, about 20 minutes. Remove the potatoes from the oven, set the rack in the middle of the oven and switch oven to broil. Scatter the corn over the potatoes and broil 3 to 4 minutes, or until kernels begin to brown slightly.

Remove the pan from the oven, and flip the corn. Scatter shrimp all over the pan and broil for 2 minutes, or until the shrimp have curled and turned pink.

Turn the shrimp, scatter the lemon wedges on top and broil 2 more minutes. Squeeze the lemon juice over everything and sprinkle with parsley, if using. Serve immediately, on its own or tossed with pasta.

Sweet Corn Frittata With Cherry Tomato Compote recipe | Epicurious.com

garlic, minced

cherry tomatoes (any variety will work)

dry white wine

basil

fine sea salt

cooking fat

scallions,

potato,

corn kernels

eggs

red pepper flakes

feta cheese, crumbled

Make and share this Lunch Box Taco Chicken Soup recipe from Food.com.

Lunch Box Taco Chicken Soup

bacon, diced

mushroom, sliced

onion, diced

red pepper, diced

chicken broth

chicken,

(12 ounce) can kernel corn

taco sauce salsa

Cook bacon, until crisp, in a large saucpan.

Add vegetables and cook until onion is soft.

Add remaining ingredients and bring to a boil. Reduce heat and simmer for about 10 minutes.

Cool completely and then freeze in single serve containers. Defrost overnight, then warm in microwave until heated through. Pour into thermos and pack in lunch.

Send along small containers of cheddar and/or montery jack cheese, if desired, for garnish. This soup goes great with tortilla chips!

Very easy to make and so delicious! I'm not sure I will have any left to freeze.

Make and share this Zucchini and Corn Muffins recipe from Food.com.

Zucchini and Corn Muffins

plain flour

cornmeal

baking powder

milk

vegetable oil

300 g creamed corn

zucchini,

Lightly grease  12 hole muffin tray or line with paper cases.

Mix wet ingredients including vegetables in another bowl.

Combine the two mixes, lightly stir together.

I haven't made these yet but I use zuchini alot and this recipe should include a step for drawing out some of the liquid in the zuchini by salting it after shredding then squeeze to get more out. That way you don't end up with muffin or bread outside done and inside still gooey.

Ethiopian Flat Bread (Injera)

c Self-rising flour (750 ml)

c Whole wheat flour (125 ml)

c Cornmeal or masa harina (125 ml)

tb Active dry yeast one package (15 ml)

c Warm water (875 ml)

The secret to great polenta is to use the right ratio of liquid to cornmeal.

Smooth and Creamy Polenta Recipe

(5 ounces; 140 grams) medium or coarse cornmeal/polenta (see note)

Kosher salt

(1 ounce; 30 grams) unsalted butter or extra-virgin olive oil

If Using the Presoaking Method: Combine water with cornmeal in a large mixing bowl and let stand, covered, at room temperature overnight. When ready to cook, scrape soaked cornmeal and water into a large saucier or saucepan and set over high heat. Continue with step 3.

If Using the Standard Method: Add water, milk, or stock to a large saucier or saucepan and set over high heat. Sprinkle in cornmeal while whisking (water does not have to be boiling).

Bring to a boil, stirring frequently. Let boil, stirring frequently, until polenta thickens enough that it starts to spit. Lower heat immediately to prevent spitting and continue to cook, stirring frequently with a spoon or silicone spatula and scraping bottom to prevent scorching, until polenta becomes thick and pulls away from side of saucepan, about 30 minutes for presoaked cornmeal and 50 minutes for dry cornmeal. Season with salt.

Stir in butter or olive oil, using either a spoon, a silicone spatula, or a whisk. If polenta forms lumps, beat vigorously with a stiff whisk to remove. If polenta becomes too firm or begins to set, add a small amount of water, stock, or milk and beat in with a whisk until liquid is fully incorporated and no lumps remain.

Serve right away with accompaniment of your choice, or scrape into a vessel and chill until set, then cut into pieces for grilling, searing, or frying.

You can serve this refreshing mixture as a salad, as a topping for whole grains or as a salsa with grilled fish or chicken.

Tomato, Cucumber and Corn Salad

tomatoes,

Aleppo pepper

Salt

cilantro

rice vinegar

lime juice

extra virgin olive oil

feta, crumbled (about 1/4 cup)

Mix together all of the ingredients. Let sit in or out of the refrigerator for 15 minutes before serving, then toss again.

Shrimp get along well with garlic, butter and lemon, and so do tomatoes and corn. Combine them, and you get a summery <a href="https://cooking.nytimes.com/recipes/9101-classic-shrimp-scampi">shrimp scampi</a> that comes together in one skillet. A searing hot pan helps the tomatoes blister and the corn caramelize before they are coated in a garlic-lemon butter sauce. This is a meal in and of itself, but if you want to serve it with pasta or bread, they’d be welcome additions.

Summer Shrimp Scampi With Tomatoes and Corn

shrimp,

cherry tomatoes

corn kernels (from 4 ears)

red-pepper flakes

unsalted butter,

parsley basil leaves

Pat the shrimp very dry and season with salt and pepper. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.

Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.

Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.

Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)

Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.

Elote Corn Salad

red onion

sour cream

smoked paprika

cumin

cilantro, chopped

Tablespoons chopped fresh chives

Cotija cheese

Cook the corn on a grill or grill pan then use a sharp knife to slice off the kernels.

Add the kernels and diced onion to a large bowl, and while it is still warm, stir in the butter, sour cream, lime juice, smoke paprika, cumin, cilantro, Cotija cheese, and a pinch of salt and pepper.

Taste and season the salad with additional salt and pepper as desired. Serve immediately.

★ Did you make this recipe? Don&#x27;t forget to give it a star rating below!

Make Mexican Beef &amp; Rice Casserole tonight: a tasty way to make a pound of ground beef serve eight. Mexican Beef &amp; Rice Casserole also freezes well!

Mexican Beef &amp; Rice Casserole

lb. extra-lean ground beef

KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided

pkg. (1 oz.) TACO BELL® Taco Seasoning Mix

white rice, uncooked

mixed vegetables (carrots, corn, peas)

TACO BELL® Thick & Chunky Medium Salsa

Brown meat in large &lt;a href=https://www.myfoodandfamily.com/redirection-page?redirectUrl=https://www.amazon.com/gp/product/B00EXLOVU2/ref=as_li_tl?ie=UTF8&amp;tag=myfoodandfami-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B00EXLOVU2&amp;linkId=3c7bbf75aa15f0a8d5ac1f19e4e71663 target=&quot;_blank&quot; rel=&quot;noopener noreferrer&quot;rel=&quot;sponsored&quot;&gt;nonstick skillet&lt;/a&gt;; drain. Return meat to skillet.

Reserve 1 cup cheese for later use. Add remaining cheese and all remaining ingredients to meat; mix well.

Spoon into &lt;a href=https://www.myfoodandfamily.com/redirection-page?redirectUrl=https://www.amazon.com/gp/product/B01IUKIPYY/ref=as_li_tl?ie=UTF8&amp;tag=myfoodandfami-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B01IUKIPYY&amp;linkId=daedec54c50c87e3b99d48f3f92beae6 target=&quot;_blank&quot; rel=&quot;noopener noreferrer&quot;rel=&quot;sponsored&quot;&gt;13x9-inch baking dish&lt;/a&gt; sprayed with cooking spray; cover.

Bake 40 to 50 min. or until rice is tender. Top with reserved cheese; bake, uncovered, 5 min. or until melted.

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Elmer's Cornbread

sugar (optional)

buttermilk

water

Preheat the oven to 425°F. Add 2 teaspoons of vegetable oil or shortening to an 8-inch cast iron skillet and place it in the oven to preheat while the oven preheats. (If your oven preheats quickly, you might want to leave the skillet in the oven to heat for at least 5 minutes once it&#039;s reached the target temp to allow the skillet to heat through. This is what gives the cornbread its thick, dark brown outer crust.)

In a large bowl, whisk the egg and mayo together. Add the corn meal, sugar, buttermilk, and water and mix together until the batter is smooth.

Carefully remove the hot skillet from the oven and rotate it to ensure the oil has coated the entire bottom of the skillet. Pour the batter into the skillet, being cautious as the hot oil can splatter a bit. You&#039;ll know the skillet is prepheated enough if the batter sizzles when you pour it in. Return the skillet to the oven and bake for 20 to 25 minutes or until golden brown. You can also turn the oven on low broil for 2 to 3 minutes if you like the top really brown.

Remove from the oven and immediately invert to remove the cornbread from the skillet. If left in the skillet, the bottom will lose its crisp, crunchy crust. Serve warm.

Sweet Corn Spoonbread

(8.5-ounce) package JIFFY Corn Muffin Mix

can cream style corn

(15-ounce) can whole kernel corn, drained

(1 stick) butter, melted

Preheat the oven to 375° and lightly grease a 2-quart casserole dish with nonstick cooking spray. In a large bowl, combine the ingredients and mix well. Pour the mixture into the casserole dish. Bake 35 to 40 minutes, or until the spoon bread is golden brown and set.

Skillet Mexican Street Corn Recipe is corn off the cobb served Mexican style it's smothered with a creamy spread and topped with feta cheese, cilantro, and green onions. It’s super easy and amazingly flavorful.

Skillet Mexican Street Corn Recipe

bag steam fresh whole kernel corn*

butter

juice and zest of 1 lime

garlic powder

green onions (sliced)

feta (or cotija cheese)

cilantro (chopped fresh)

Heat corn in microwave according to package instructions.

Meanwhile, mix butter and mayonnaise until smooth.

Add paprika, salt, pepper, zest and juice of 1 lime, garlic powder to the butter/mayo mixture and mix until well combined.

Place corn in a serving dish and drop spoonfuls of butter mixture on top of corn.

Sprinkle cheese, cilantro, and green onions over butter.

Serve hot.

All the delights of Mexican street corn (elotes) in salad form, and you don't even have to fire up the grill to make it.

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Mexican Beef & Rice Casserole