Skip to content

Type what you have

Cook with

corn kernel ×
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

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

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

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

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

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

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

Victor's Shrimp Fried Quinoa
Dinner Asian

Victor's Shrimp Fried Quinoa

4.2

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Bring chicken broth to a boil in a saucepan; add quinoa and place cover on saucepan. Reduce heat to low and cook quinoa at a simmer until the moisture is completely absorbed, 18 to 20 minutes.
  2. 2 While the quinoa steams, heat oil in a skillet over medium heat. Cook green onions in hot oil until fragrant, 1 to 2 minutes. Stir corn into onions, reduce heat to medium-low, and continue cooking until corn is lightly toasted, about 5 minutes. Add shrimp and cook until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir the peas into the mixture and cook just until the peas are hot, 2 to 3 minutes.
  3. 3 Stir cooked quinoa into the shrimp mixture. Return heat to medium. Pour soy sauce and sesame oil over the mixture; cook and stir until completely hot, 3 to 5 minutes. Remove skillet from heat and sprinkle cilantro over the dish to serve.

By My4NonBlondes

Asian Chicken Salad Cups
Lunch Asian

Asian Chicken Salad Cups

5.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine chicken, cabbage, corn, cilantro, green onions, and almonds in a bowl.
  2. 2 Whisk mayonnaise, rice vinegar, lemon juice, sugar, black pepper, salt, chile-garlic sauce, paprika, red pepper flakes, garlic, sesame oil, honey, and ginger in a separate bowl until sugar has dissolved.
  3. 3 Stir dressing into chicken mixture to thoroughly coat salad with dressing.
  4. 4 Hollow out dinner rolls to make small bowls; fill rolls with salad to serve.

By SunnyDaysNora

Deconstructed Egg Rolls Muffin Tin Style
Dinner Asian

Deconstructed Egg Rolls Muffin Tin Style

4.3

Prep
20 min
Cook
18 min
Total
38 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray. Place 2 wonton wrappers into each muffin cup, pressing into the bottom and along the sides.
  2. 2 Mix cabbage, corn kernels, cilantro, green onions, and almonds together in a bowl.
  3. 3 Whisk mayonnaise, red wine vinegar, lemon juice, white sugar, pepper, salt, paprika, red pepper flakes, Sriracha chile sauce, garlic, sesame oil, honey, and ginger together in a bowl; fold in chicken. Stir chicken mixture into cabbage mixture until evenly combined; spoon into the wonton cups.
  4. 4 Bake in the preheated oven until wontons are crisp and filling is bubbling, about 18 minutes.

By msims6

The Best Slow Cooker Cream Corn
Dinner

The Best Slow Cooker Cream Corn

4.5

Prep
5 min
Cook
180 min
Total
185 min

Instructions

  1. 1 In a 6 quart slow cooker, combine the corn, cream cheese, butter, sugar, American cheese and milk. Cover and set to Low. Cook for about 3 hours, stirring every 30 minutes. Cheese and milk burn easily, so I would not recommend cutting the time and using the High setting.

By mamamelton

Pepper Corn
Dinner

Pepper Corn

3.9

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Melt cream cheese and butter in a saucepan. When ingredients are melted, stir in evaporated milk, corn, and green chilies. Pour mixture into an 8x8 inch pan.
  3. 3 Bake in a 350 degrees F (175 degrees C) oven for 20 minutes; until brown and bubbly.

By Danelle

Marian's Creamed Corn
Dinner

Marian's Creamed Corn

4.4

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. 2 Melt butter in a large saucepan over medium low heat. Mix in sugar and stir until dissolved. Mix in corn and stir to coat. Stir in cream cheese and cook until melted and well blended.
  3. 3 Transfer the mixture to the prepared baking dish. Top with bread crumbs and dot with butter.
  4. 4 Bake in the preheated oven 20 to 30 minutes, until lightly browned.

By DAS

Zucchini and Corn Gratin
Side Dish

Zucchini and Corn Gratin

4.5

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Cook onions in large nonstick oven proof skillet on medium heat 3 to 4 min. or until crisp-tender. Stir in corn and peppers; cover. Cook 5 to 6 min. or until corn is tender, stirring frequently.
  2. 2 Mix flour and milk until blended. Add to corn mixture; mix well. Cook 4 to 5 min. or until thickened, stirring frequently. Add zucchini; mix well. Top with cheese.
  3. 3 Heat broiler. Broil vegetable mixture 3 to 4 min. or until cheese is melted.

By Kraft

Quinoa and Black Bean Bliss
Dinner

Quinoa and Black Bean Bliss

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring water and quinoa to a boil in a small saucepan. Reduce heat to medium-low and cook at a simmer until the water is absorbed, about 15 minutes.
  2. 2 Mix black beans and corn kernels in a large bowl; add cooked quinoa and stir. Spoon quinoa mixture into 4 bowls; top each with salsa and avocado.

By Jen

Zucchini, Corn, and Tomato Pie
Dinner

Zucchini, Corn, and Tomato Pie

4.1

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly butter one 9 inch pie plate.
  2. 2 In a medium bowl mix zucchini, buttermilk baking mix, tomato, corn, onion, cheese and eggs together.
  3. 3 Bake at 350 degrees F (175 degrees C) for 45 minutes. Do not cover the dish while it is cooking. Serve warm.

By Kim Graber