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Easy Fresh Corn Fritters
Appetizer American

Easy Fresh Corn Fritters

4.4

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up; the egg whites will form sharp peaks.
  2. 2 Combine corn, egg yolks, flour, salt, and cayenne pepper in a large bowl; fold in whipped egg whites.
  3. 3 Heat oil in a large skillet over medium-high heat. Drop tablespoonfuls of batter into the hot oil in batches without crowding the skillet; cook until browned and set, 2 to 3 minutes per side. Repeat with remaining batter.

By Anna Silvani-Morrison

Tajin Snack Mix
Appetizer American

Tajin Snack Mix

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a large rimmed baking sheet with aluminum foil.
  2. 2 Combine rice and corn cereal squares, pretzels, fish shaped crackers, and corn kernels in a large bowl.
  3. 3 Stir melted butter and chili-lime seasoning together in a small bowl until well combined; pour over cereal mixture and gently stir with a rubber spatula until evenly coated. Transfer to the prepared baking sheet and spread into an even layer.
  4. 4 Bake in the preheated oven, stirring every 10 minutes, until crunchy and fragrant, about 30 minutes. Cool for 5 minutes.

By Soup Loving Nicole

Cowboy Caviar
Appetizer American

Cowboy Caviar

4.8

Prep
15 min
Cook
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix black beans, black-eyed peas, diced tomatoes, corn, onion, bell pepper, and jalapeño peppers together in a large bowl.
  3. 3 Season with garlic salt, then pour in Italian salad dressing and add cilantro. Mix until well coated.
  4. 4 Refrigerate until flavors have melded, at least 20 minutes or up to 3 days, before serving.

By Cooknik

Mango Corn Salsa
Appetizer American

Mango Corn Salsa

4.9

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine 1 tomato, ½ bunch chopped cilantro, serranos (including seeds), and onion in the bowl of a food processor; pulse until smooth. Add rice wine vinegar and oil; pulse until smooth.
  2. 2 Combine mango, remaining 1 tomato, remaining ½ bunch chopped cilantro, bell pepper, corn, sugar, and cumin in a medium bowl; stir in serrano mixture; season with salt and black pepper. Chill before serving for 1 hour.

By FrackFamily5 CACT

Corn and Zucchini Pancakes
Appetizer American

Corn and Zucchini Pancakes

4.5

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 200 degrees F (95 degrees C).
  2. 2 Whisk buttermilk, whole wheat flour, all-purpose flour, Parmesan cheese, egg, olive oil, salt, baking powder, and pepper together in a medium bowl until smooth. Stir in corn, zucchini, onion, basil, and garlic.
  3. 3 Coat a large nonstick skillet with cooking spray and heat over medium heat. Pour 1/4 cup batter into the pan to make a 3-inch fritter. Repeat to make 3 more fritters in the skillet. Cook until edges are firm and bottom is golden brown, about 2 minutes. Flip and cook until the other side is golden brown, about 2 minutes more.
  4. 4 Transfer cooked pancakes to a baking sheet and place in the preheated oven to keep warm. Repeat to make remaining pancakes; serve warm.

By Anne Talbot-Kleeman

Avocado Corn Salsa
Appetizer

Avocado Corn Salsa

4.8

Prep
30 min
Cook
Total
510 min

Instructions

  1. 1 In a large bowl, mix corn, olives, red bell pepper and onion.
  2. 2 In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
  3. 3 Stir avocados into the mixture before serving.

By BARBARA VINSON

Southwestern Mini Turkey Meatballs
Appetizer

Southwestern Mini Turkey Meatballs

3.4

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 In a bowl Mix together yogurt, salsa, cumin and chipotle chili powder. Set 1 1/2 cups aside in the refrigerator.
  2. 2 In another bowl mix together turkey, crushed chips, egg, remaining seasoned yogurt, cilantro, corn, black beans. Using a small scoop spoon, make tablespoon sized balls, and place on a lightly greased shallow baking sheet and bake in a preheated 400 degrees F for 20-25 minutes or until lightly browned.
  3. 3 Serve meat balls on shredded lettuce with reserved sauce for dipping.

By Dannon Oikos

Fiesta Bean Salsa
Appetizer

Fiesta Bean Salsa

4.8

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Mix black beans, garbanzo beans, corn, tomatoes, bell pepper, salsa, cilantro, lime juice, jalapeno pepper, salt, garlic powder, black pepper, cumin, and onion powder together in a bowl.
  2. 2 Cover bowl with plastic wrap and refrigerate for 30 minutes.

By Allrecipes Member

Esquites (Mexican Elotes Salad)
Appetizer Mexican

Esquites (Mexican Elotes Salad)

5.0

Prep
25 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Heat oil in a large cast iron skillet over high heat until shimmering. Add corn kernels, in batches if necessary. Stir briefly; sprinkle lightly with salt and pepper. Cook, without stirring, until corn is slightly charred, about 2 minutes. Stir once and cook for 1 minute more. Remove from heat and set aside.
  2. 2 Mix shallot, mayonnaise, and chile-lime seasoning together in a large bowl. Stir in the corn and jalapeno until well coated in dressing. Stir in 1/2 of the cilantro and Cotija cheese. Taste and season as desired. Top with the remaining cilantro. Serve each portion with a lime wedge.

By CJ

Blackened Corn and Jicama Pico de Gallo
Appetizer Mexican

Blackened Corn and Jicama Pico de Gallo

5.0

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Heat a large skillet over high heat. Cook corn kernels in the hot skillet, turning frequently, until beginning to blacken slightly, about 5 minutes.
  2. 2 Mix corn, jicama, red onion, white onion, red bell pepper, green bell pepper, olive oil, white vinegar, salt, cumin, black pepper, red wine vinegar, and chili powder together in a large bowl. Add cilantro, tomatoes, lime zest, and lime juice to the corn mixture; gently stir to incorporate.

By Gemini26

Spicy Lentil Nachos
Appetizer Mexican

Spicy Lentil Nachos

4.5

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Heat coconut oil in a skillet over medium heat. Place onion in skillet and cook, stirring, until tender, about 5 minutes. Add garlic and cook another minute.
  2. 2 Stir in lentils, broth, chili powder, cumin, and oregano. Bring to a boil, reduce heat to low, and simmer until lentils are tender, about 30 minutes. Season with salt and pepper.
  3. 3 Combine black beans and corn in a saucepan (if using canned beans and corn, drain first). Cook over medium heat, stirring occasionally, until heated through about 8 minutes.
  4. 4 Spread tortilla chips on a serving platter. Spoon a layer of lentils on the chips, then a layer of black beans and corn, and then salsa. Sprinkle with shredded cheese. Serve while still warm.

By thomlynn61601

Southwestern Egg Rolls
Appetizer Mexican

Southwestern Egg Rolls

4.9

Prep
10 min
Cook
30 min
Total
280 min

Instructions

  1. 1 Rub 1 tablespoon vegetable oil over chicken breast. Cook chicken in a medium saucepan over medium heat until meat is no longer pink and juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat and set aside.
  2. 2 Heat remaining 1 tablespoon vegetable oil in the saucepan over medium heat. Stir in green onion and bell pepper. Cook and stir until tender, about 5 minutes.
  3. 3 Dice chicken and mix into the pan with green onion and bell pepper. Mix in corn, black beans, spinach, jalapeño peppers, parsley, cumin, chili powder, salt, and cayenne pepper. Cook and stir until well blended and tender, 5 minutes. Remove from heat and stir in Monterey Jack cheese so that it melts.
  4. 4 Wrap tortillas with a clean, lightly moist cloth. Microwave on high until hot and pliable, about 1 minute.
  5. 5 Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around the mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze for at least 4 hours.
  6. 6 Heat oil in a large, deep skillet for deep-frying to 375 degrees F (190 degrees C). Deep-fry frozen, stuffed tortillas until dark golden brown, about 10 minutes each. Drain on paper towels before serving.

By Jackie

White Chili
Dinner American

White Chili

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 In a large pot over medium-high heat, cook ground turkey until browned and crumbly, 7 to 10 minutes. Drain and discard grease.
  2. 2 Stir in salsa, corn, water, beans, and cheese. Simmer over low heat for about 30 minutes, or until cheese has melted and chili is hot.

By TINA B

Corn and Zucchini Medley
Dinner American

Corn and Zucchini Medley

4.6

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Place bacon in a large skillet. Cook over medium-high heat until crisp. Reserve 1 tablespoon of drippings. Drain, chop, and set aside.
  2. 2 Heat drippings over medium heat. Sauté zucchini, corn, and onion until crisp-tender, about 10 minutes. Season with pepper. Spoon vegetables into a bowl, and sprinkle with bacon and cheese.

By MOLSON7

Yum-Yum Corn
Dinner American

Yum-Yum Corn

4.3

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Cook corn according to package directions. Drain; transfer to a large bowl.
  3. 3 Stir cream cheese, melted butter, garlic, sugar, parsley, and salt into corn until well combined; transfer to a casserole dish.
  4. 4 Bake in the preheated oven until lightly browned on top, about 30 minutes.

By Sharon Durham

Succotash
Dinner American

Succotash

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Melt 1/2 cup butter in a large saucepan over medium heat. Stir in lima beans and salt, and cook until tender, about 20 minutes.
  2. 2 Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining 1/2 cup butter. Cook until tomatoes are tender, about 20 minutes.
  3. 3 Stir tomatoes into lima beans and add corn; cook 10 minutes more.

By Michele O'Sullivan

Baked Corn
Dinner American

Baked Corn

4.0

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
  2. 2 Combine corn, milk, egg, butter, sugar, flour, salt, and pepper in a large bowl. Mix well and transfer to the prepared casserole dish.
  3. 3 Bake, uncovered, in the preheated oven for 1 hour.

By Karen Sellers

Cream Corn Like No Other
Dinner American

Cream Corn Like No Other

4.8

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine corn, heavy cream, sugar, butter, salt, and black pepper in a skillet over medium heat. Cook, stirring occasionally, until butter melts, 3 to 5 minutes.
  3. 3 Meanwhile, whisk milk and flour together in a small bowl until smooth.
  4. 4 Whisk in milk mixture; cook, stirring constantly, until thickened and corn is heated through, about 4 minutes.
  5. 5 Remove from heat and stir in Parmesan cheese until melted. Serve hot.

By DIANA YOCKEY

Gulliver's Cream Corn
Side Dish American

Gulliver's Cream Corn

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Place corn kernels, whipping cream, milk, salt, flavor enhancer, sugar, and white or cayenne pepper in a large stockpot. Bring to a slow, low boil beginning on medium heat, stirring frequently. Simmer for 5 minutes on low heat.
  2. 2 Melt butter in the microwave, or in a small saucepan on low heat. Whisk in flour until smooth. Stir into the corn until well blended. Enjoy!

By FoodieWife