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BJ's Hot Corn Dip
Appetizer Mexican

BJ's Hot Corn Dip

4.5

Prep
25 min
Cook
45 min
Total
85 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 5-quart casserole with cooking spray.
  2. 2 Combine the canned yellow corn, mixed yellow and white corn, white shoepeg corn, and diced tomatoes in a large bowl.
  3. 3 Beat the cream cheese, mayonnaise, sour cream, chili-garlic sauce, taco seasoning, and lime juice together in a separate large mixing bowl until smooth and creamy.
  4. 4 Transfer the corn and tomatoes into the bowl containing the cream cheese dressing. Add the red onion, green onions, cilantro, and jalapeno pepper; stir until thoroughly combined. Fold the Cheddar cheese and Mexican-style cheese blend into the corn mixture until thoroughly combined; season with kosher salt and spoon into the prepared baking dish.
  5. 5 Bake in the preheated oven for 25 minutes, stir and continue baking until the dip is hot and bubbling and the top is lightly browned, 20 to 25 more minutes. Cool for 15 minutes before serving.

By Brad J Hall

Corn Casserole without Jiffy
Dinner American

Corn Casserole without Jiffy

4.8

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place drained corn in a shallow 2-quart casserole dish. Combine soup, sour cream, and Cheddar in a bowl; spread evenly over the corn.
  3. 3 Melt butter in a saucepan over medium-low heat. Add crackers; stir to combine. Spread over corn.
  4. 4 Bake in the preheated oven until casserole is hot and topping is golden brown, about 25 to 30 minutes.

By Vandale Gentry

Vegetable Salad
Lunch

Vegetable Salad

4.3

Prep
10 min
Cook
5 min
Total
495 min

Instructions

  1. 1 Mix peas, green beans, corn, onion, celery, salt, and pepper together in a bowl.
  2. 2 Combine sugar, oil, and vinegar in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes. Pour mixture over vegetable mixture and stir to coat; refrigerate until flavors blend, 8 hours to overnight.

By Tina

Jennifer's Corn Salad
Lunch American

Jennifer's Corn Salad

4.0

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Combine black beans, corn, feta cheese, and green onions in a large bowl.
  2. 2 Whisk olive oil, vinegar, and sugar together in a small bowl until smooth; drizzle over corn mixture and toss to coat.
  3. 3 Cover the bowl with plastic wrap; refrigerate until flavors blend, at least 30 minutes.

By Nancy Watkins King

Shoepeg Corn Salad
Lunch American

Shoepeg Corn Salad

4.6

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Whisk mayonnaise, green onions, vinegar, jalapeno peppers, parsley, and olive oil together in a bowl until smooth; season with salt and pepper.
  2. 2 Gently stir corn and tomatoes into the dressing to coat. Transfer salad to a serving dish, cover with plastic wrap, and refrigerate at least 2 hours.

By HappyGrandma

Avocado and Black Eyed Pea Salsa
Side Dish Mexican

Avocado and Black Eyed Pea Salsa

4.8

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Mix together avocados, peas, corn, tomatoes, cilantro, and green onion lightly in a salad bowl until well combined.
  2. 2 Whisk together red wine vinegar, olive oil, cumin, and garlic in a medium bowl and pour over salad. Season with salt and pepper; lightly toss salad again. Chill in the refrigerator to blend the flavors before serving, about 1 hour.

By wusz

Santa Fe Stew
Dinner American

Santa Fe Stew

4.8

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  2. 2 Stir taco seasoning mix and ranch dressing mix into the ground beef; add shoepeg corn, diced tomatoes with green chile peppers, red kidney beans, black beans, pinto beans, chicken broth, and diced tomatoes. Bring the mixture to a simmer, stirring occasionally; cook until the tomatoes are softened, 30 to 60 minutes.

By steph