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Spicy, Creamy, Corn Salsa
Appetizer American

Spicy, Creamy, Corn Salsa

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine sour cream and mayonnaise together in a bowl.
  2. 2 Combine corn, diced tomatoes, green onions, cilantro, salt, black pepper, and cumin in a separate bowl; stir in sour cream mixture. Fold in Cheddar cheese.

By Yoly

Korean Saewoo Bokkeumbap (Shrimp Fried Rice)
Dinner Asian

Korean Saewoo Bokkeumbap (Shrimp Fried Rice)

4.8

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Heat 2 tablespoons olive oil in a large skillet over medium heat. Add carrot and bell pepper; cook and stir until slightly softened, about 5 minutes. Stir in shrimp, onion, corn, and garlic; cook and stir until shrimp turn pink and are no longer translucent, 5 more minutes. Pour off any liquid, reduce the heat to low, and let simmer.
  2. 2 Heat remaining 1 tablespoon olive oil in a separate skillet over medium heat. Pour in beaten eggs and scramble until firm and no longer runny, 2 to 3 minutes. Gently mix scrambled eggs into shrimp and vegetables.
  3. 3 Stir rice, oyster sauce, soy sauce, 3 teaspoons butter, and salt into shrimp mixture, tossing until thoroughly combined and rice and shrimp are coated with sauce.
  4. 4 Heat remaining 1 teaspoon butter in a small nonstick skillet over medium heat until melted and no longer foaming. Crack one whole egg into the skillet, cover, and cook until the bottom is slightly browned, the yolk is runny, and the top of the white is slightly firm, about 3 minutes. Transfer to a plate and repeat with remaining eggs, adding more butter as needed.
  5. 5 Serve fried eggs on top of shrimp fried rice.

By mykoreaneats

Corn Soufflé from Scratch
Dinner

Corn Soufflé from Scratch

4.1

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine corn, creamed corn, sugar, flour, milk, and eggs. Mix well. Pour mixture into a soufflé dish.
  3. 3 Bake in the preheated oven until a toothpick inserted into the middle of soufflé comes out clean, about 1 to 1 1/2 hours.

By MPORIS

Cachapas from Venezuela
Lunch

Cachapas from Venezuela

2.8

Prep
5 min
Cook
4 min
Total
9 min

Instructions

  1. 1 Blend corn, milk, egg, masa harina, sugar, and salt together in a blender until the mixture has the consistency of pancake batter.
  2. 2 Heat oil in a a large skillet over medium heat. Add enough batter to form the size of a taco shell, 4 to 5 inches around. Cook until golden brown, about 2 minutes per side. Repeat with remaining batter.

By Mariposa

Golden Sweet Cornbread from Del Monte®

Golden Sweet Cornbread from Del Monte®

4.0

Prep
5 min
Cook
45 min
Total
50 min

Instructions

  1. 1 Preheat oven to 400 degrees F. Coat a glass or metal 9-inch square baking dish with non-stick cooking spray.
  2. 2 Stir together all ingredients in a large mixing bowl; batter will be slightly lumpy. Pour batter evenly into prepared pan.
  3. 3 Bake 40 to 45 minutes or until deep golden brown and wooden pick inserted in center comes out clean. Cool 10 minutes before cutting.

By Del Monte

Egg-Free Sweet Corn Casserole
Side Dish American

Egg-Free Sweet Corn Casserole

4.8

Prep
5 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Stir whole kernel corn, cream-style corn, and cornbread mix together in a large bowl. Pour melted margarine into the bowl; mix. Fold sour cream into corn mixture until smooth. Pour into an 8-inch square baking dish.
  3. 3 Bake in the preheated oven until the edges have browned and a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. Cool in the pans for 5 minutes before serving.

By 4LEENER

Elotes (Mexican Corn in a Cup)
Dinner Mexican

Elotes (Mexican Corn in a Cup)

4.4

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Heat corn in a skillet over medium heat until steaming, about 5 minutes. Remove from heat and drain water.
  2. 2 Fill several cups or mugs halfway with the corn. Add 1 tablespoon mayonnaise, 1 tablespoon Parmesan cheese, and 1 to 2 teaspoons chile-lime seasoning to each cup. Squeeze lime juice on top.

By Kelsie

Potatoes and Corn Soup

Potatoes and Corn Soup

4.5

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Place potatoes, celery and leaves, and onion in a large pot. Pour in enough water to cover. Bring to a boil.
  2. 2 Remove celery leaves, then stir in bouillon cubes until dissolved. Mix in corn. Reduce heat to medium-low; cook until potatoes are tender, about 20 minutes.
  3. 3 Mix chives into soup; continue cooking 5 minutes more. Serve warm.

By Soraya Sanchez

Baked Corn Casserole for Potlucks
Side Dish

Baked Corn Casserole for Potlucks

4.9

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Stir corn, flour, sugar, butter, salt, pimento peppers, eggs, bell pepper, processed cheese, and milk together in a mixing bowl, respectively; pour into a 9x13-inch baking dish.
  3. 3 Bake in preheated oven until the cheese is melted, about 45 minutes.

By TUBB

Creamy Cornbread Casserole
Dinner American

Creamy Cornbread Casserole

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan.
  2. 2 In a large mixing bowl, combine corn, reserved liquid, eggs, corn bread mix and sour cream; stir until blended. Pour batter into prepared pan; sprinkle with cheese.
  3. 3 Bake in preheated oven for 30 minutes, until golden brown.

By HOBOLTH4

Corn Soufflé
Dinner American

Corn Soufflé

4.4

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 baking dish.
  2. 2 Combine corn, cream-style corn, eggs, sugar, flour, and milk in a large bowl. Mix until well combined. Pour into prepared baking dish.
  3. 3 Bake in the preheated oven until set and golden brown around the edges, about 1 to 1½ hours.

By Mary Poris

Cheesy Corn
Dinner American

Cheesy Corn

3.9

Prep
5 min
Cook
55 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble.
  3. 3 In a 9x13 inch casserole dish combine bacon, creamed corn, whole kernel corn, butter and processed cheese; mix well.
  4. 4 Bake in preheated oven for 25 minutes; stir. Bake another 20 minutes, or until heated through and set.

By JenFen

Mexican Street Corn Salad
Salad American

Mexican Street Corn Salad

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Add corn with liquid to a saucepan; bring to a boil over high heat and simmer until hot. Drain; return corn to the saucepan.
  2. 2 Stir in cotija cheese, mayonnaise, lime juice, butter, and chili powder; transfer to a serving dish and garnish with cilantro.

By Parizienne

Corn, Sweet Onion, and Tomato Salad
Side Dish American

Corn, Sweet Onion, and Tomato Salad

4.5

Prep
25 min
Cook
Total
85 min

Instructions

  1. 1 In a large bowl, combine the corn, tomatoes, sweet onion, green onion, and cilantro. Squeeze lime juice over mixture, and mix in. Stir in rice vinegar to taste; the amount you use will depend on the sweetness of the corn, and the acidity of the lime. Season with kosher salt.
  2. 2 Cover, and chill for 45 minutes to an hour. Stir before serving.

By Twila Davis Reed

Hot Corn
Dinner American

Hot Corn

4.5

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Combine cream cheese, butter, and milk in a medium saucepan over medium heat; stir until smooth.
  3. 3 Combine corn and jalapeños in a 9x13-inch baking dish; pour in cream cheese mixture. Sprinkle with Cheddar cheese.
  4. 4 Bake in the preheated oven for 35 minutes.

By IXIPIXIE

Authentic Mexican Corn Bread
Mexican

Authentic Mexican Corn Bread

4.3

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 2-quart baking dish.
  2. 2 Whisk sweetened condensed milk and sugar together in a large bowl. Whisk in eggs, and vanilla. Stir in whole kernel corn, cream-style corn, and butter.
  3. 3 Whisk cornmeal, flour, baking soda, and salt in a separate bowl; stir cornmeal mixture into the corn mixture.
  4. 4 Pour batter into the prepared baking dish.
  5. 5 Bake until a toothpick inserted into the center of the cornbread comes out clean, about 45 minutes. Serve warm.

By thiswayhome

Hot Cream Cheese Corn Casserole
Dinner American

Hot Cream Cheese Corn Casserole

4.6

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
  2. 2 Combine cream cheese and butter in a microwave-safe bowl. Microwave on high until melted, 1 to 2 minutes.
  3. 3 Pour cream cheese mixture into a large skillet; add milk and flour. Cook, stirring occasionally, over medium heat until mixture thickens, 3 to 5 minutes.
  4. 4 Combine corn and jalapeño peppers in a bowl; add to cream cheese sauce. Season with salt and mix well. Pour into the prepared casserole dish.
  5. 5 Bake in the preheated oven until lightly browned, about 30 minutes.

By Richard

Mexican Cornbread Salad
Dinner

Mexican Cornbread Salad

4.5

Prep
30 min
Cook
15 min
Total
180 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease 6 muffin cups.
  2. 2 Mix corn muffin mix, chile peppers, milk, and egg together until combined but still slightly lumpy. Fill the prepared muffin cups 2/3 full.
  3. 3 Bake in the preheated oven until golden brown, 15 to 20 minutes. Let muffins cool for 15 minutes, then crumble into a bowl.
  4. 4 Using 1/2 of each ingredient, make layers in a large glass bowl in the following order: muffin crumbs, pinto beans, salad dressing, bell pepper, corn, tomatoes, bacon bits, Cheddar cheese, and green onion. Repeat layers once more.
  5. 5 Cover and refrigerate until chilled, about 2 hours.

By Jackie

Chunky Corn Chowder (Vegan)
Dinner

Chunky Corn Chowder (Vegan)

4.4

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and begun to brown slightly, about 7 minutes. Remove from heat and set aside.
  2. 2 Combine the vegetable broth, potatoes, carrots, corn, 1 1/2 cups soy milk, garlic powder salt, and pepper in a large pot. Bring to a boil over medium-high heat, then stir in the onion mixture. Reduce heat to medium-low and simmer, uncovered, until the potatoes and carrots are tender, about 20 minutes.
  3. 3 Whisk together the flour and remaining 1/2 cup soy milk in a bowl. Stir the mixture into the soup, and continue to simmer until the soup has thickened, about 10 minutes. Stir in the parsley before serving.

By T Ray

Sweet Potato Shepherd's Pie
Dinner

Sweet Potato Shepherd's Pie

4.9

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 In pot of boiling water, cook potatoes for about 15 minutes or until tender.
  3. 3 Drain well and return to pot. Add margarine and half of the fresh ground pepper and mash until smooth; set aside.
  4. 4 In a non-stick skillet, heat oil over medium heat. Cook ground round, green pepper and garlic, stirring for 5 minutes.
  5. 5 Stir in flour and cook, stirring, for 1 minute.
  6. 6 Add stock to skillet; bring to a boil.
  7. 7 Add peas, corn, carrots, and remaining ground pepper.
  8. 8 Spread mixture into 8-inch (2 L) square baking dish. Spread mashed potato over top.
  9. 9 Bake in the preheated oven for about 15 minutes or until bubbly around edges.

By Yves Veggie Cuisine

Cheesy Vegetable Chowder
Dinner

Cheesy Vegetable Chowder

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 In a large pot over medium heat, combine water, bouillon, potatoes and garlic. Bring to a boil, then stir in onion, celery and carrots. Reduce heat and simmer 15 minutes.
  2. 2 Stir in corn, peas and green beans and continue to cook on low heat.
  3. 3 Meanwhile, in a medium saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux and let cook 10 seconds. Whisk in milk, a little at a time, and cook, stirring, until mixture is thick and bubbly. Stir in cheese until melted. Pour this mixture into the large soup pot, stir well and heat through.

By Candice

Depression Era Corn Chowder
Dinner American

Depression Era Corn Chowder

4.4

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 In a large pot over medium heat, combine broth, corn, onion and potatoes. Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are just tender.
  2. 2 Stir in evaporated milk and butter until butter is just melted. Season with salt and pepper and serve at once.

By R.T. Dowling

Popcorn Soup (Corn Chowder)
Dinner American

Popcorn Soup (Corn Chowder)

3.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Sauté onion in butter with parsley flakes until onion is tender, about 8 minutes.
  2. 2 Stir flour into onion mixture (mixture will be lumpy). Slowly stir in half-and-half until smooth and creamy. Add corn and cook until slightly thickened, about 5 minutes.
  3. 3 Season with salt and pepper. Ladle soup into bowls and garnish with popped corn.

By MARBALET

Cowboy Stew II
Dinner American

Cowboy Stew II

4.4

Prep
5 min
Cook
50 min
Total
55 min

Instructions

  1. 1 Brown the ground beef in a skillet over medium heat until no longer pink. Drain off any excess grease.
  2. 2 In a stock pot or Dutch oven, combine the ground beef, tomatoes, corn, green beans, red beans, and onion. Season with oregano, cayenne pepper, and salt and pepper to taste. Cover and simmer for at least 50 minutes over medium to low heat. The longer it cooks, the better it gets!

By Jon Roberts

Corn Pudding IV
Dinner American

Corn Pudding IV

4.2

Prep
Cook
Total

Instructions

  1. 1 Combine cream-style corn, regular corn, eggs, half-and-half, cream, flour, cornmeal, sugar, melted butter, salt, and pepper in a 2-1/2 to 3-quart casserole.
  2. 2 Bake at 325 to 350 degrees F (165 to 175 degrees C) for 1 hour or until set.

By REYNOLD

Vegetable Deer Soup
Dinner

Vegetable Deer Soup

4.5

Prep
30 min
Cook
120 min
Total
150 min

Instructions

  1. 1 Melt 1/2 cup of butter in a very large stockpot over medium-high heat. Add venison; cook and stir until browned, about 5 minutes. Add remaining 1 cup butter, then add cabbage, potatoes, corn, peas, carrots, beans, and diced tomatoes. Pour in tomato juice and broth, then stir in sugar, bouillon, black pepper, salt, cumin, mustard, curry powder, cayenne pepper, parsley, Italian seasoning, and garlic powder.
  2. 2 Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until venison is tender and soup has thickened slightly, about 1 1/2 hours.

By logansmommy

Leftover Mashed Potato Soup
Lunch American

Leftover Mashed Potato Soup

5.0

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly and thoroughly cooked but not crisp, about 8 minutes. Drain on paper towels. Chop into small pieces. Reserve 1 tablespoon drippings in the skillet and reserve 1 tablespoon separately; discard any remaining drippings.
  2. 2 Heat drippings in skillet over medium heat. Add onion; cook until just starting to turn brown, 5 to 7 minutes.
  3. 3 Meanwhile, combine leftover mashed potatoes, chicken broth, and half-and-half in a 6-quart pot over medium-high heat; whisk until smooth. Stir in corn, garlic, herb seasoning blend, reserved 1 tablespoon drippings, green pepper sauce, paprika, Worcestershire sauce, black pepper, and red pepper sauce. Stir in onion and bacon. Bring to a boil, then reduce heat and simmer for 30 minutes.

By Tom C