Type what you have

Ingredients

• ✓ sweet corn kernel
• milk
• butter
• sugar
• egg
• pancake mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
2. 2 Combine corn, milk, butter, sugar, and eggs in a blender; blend until smooth. Pour mixture into a bowl; stir in pancake mix until batter is well blended. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

By EnedinaV

Ingredients

• ✓ sweet corn kernel
• cheddar cheese
• cream cheese
• jalapeno pepper
• bacon
• mayonnaise

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Stir Cheddar cheese, cream cheese, jalapeno peppers, bacon, corn, and mayonnaise together in a small casserole dish.
3. 3 Bake in preheated oven until warm and bubbly, 15 to 20 minutes.

By Lizard

Ingredients

• ✓ sweet corn kernel
• bacon
• egg
• corn tortilla
• salsa

Instructions

1. 1 Fry the slice of bacon in a skillet over medium-high heat. Set aside. Reduce the heat to medium. Pour the egg into the skillet, and sprinkle with corn. Cook for less than 10 seconds.
2. 2 Lay the tortilla over the whole egg. After the egg is firm and attached to the tortilla, flip over, and lay the bacon on top. Put salsa over the bacon, and wrap. Remove from the skillet, cut into small pieces and serve hot.

By SCHULZR

Ingredients

• ✓ sweet corn kernel
• cabbage
• onion
• green bell pepper
• red bell pepper
• sugar
• mustard
• celery seed
• mustard seed
• salt
• turmeric
• apple cider vinegar
• water

Instructions

1. 1 In a large saucepan, mix corn, cabbage, onion, green bell pepper, red bell pepper, white sugar, ground dry mustard, celery seed, mustard seed, salt, turmeric, apple cider vinegar and water. Bring to a boil. Reduce heat and simmer 20 minutes.
2. 2 Transfer the mixture to sterile containers. Seal and chill in the refrigerator until serving.

By Vivian Herren

Ingredients

• ✓ sweet corn kernel
• water
• cornstarch
• coconut milk
• water
• white sugar
• coconut

Instructions

1. 1 Butter an 8-inch baking dish or pie pan and set aside. Mix together 1/2 cup water and cornstarch in a bowl until smooth; set aside.
2. 2 Combine the coconut milk, 3/4 cup water, and sugar in a saucepan over low heat and stir until the sugar is dissolved. Bring to a boil, add the corn kernels, and stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick. Return to a boil and simmer until fully thickened and smooth, stirring constantly, about 2 minutes. Pour the maja blanca into the prepared dish and set aside to cool until firm, about 2 hours.
3. 3 Place the coconut flakes in a dry skillet over medium heat and stir to toast. Watch carefully so they don't burn. Remove the toasted coconut flakes to a bowl, let cool, and sprinkle over the pudding before serving.

By Your Cooking Papa

Ingredients

• ✓ sweet corn kernel
• tomato
• edamame
• green onion
• lime juice
• olive oil
• cilantro
• garlic
• sea salt

Instructions

1. 1 Mix together tomatoes, edamame, corn, green onions, lime juice, olive oil, cilantro, and garlic in a serving bowl. Season with sea salt.
2. 2 Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 1 hour.

By Carla W

Ingredients

• ✓ sweet corn kernel
• cotija cheese
• onion
• lime
• vegetable oil
• mayonnaise
• cilantro
• jalapeno pepper
• garlic
• cayenne pepper
• sea salt

Instructions

1. 1 Heat oil in a large cast iron skillet over medium heat until sizzling. Add corn and cook, stirring occasionally, until the corn is toasted and golden brown, 15 to 20 minutes. Add onion and garlic and cook for another 30 seconds. Remove from the heat and allow to cool, 10 to 15 minutes.
2. 2 Mix corn mixture, jalapeno, 3 tablespoons cotija cheese, mayonnaise, lime juice, cayenne, and salt together in a mixing bowl. Adjust seasonings, adding more of your preferred flavors if desired. Top with remaining cotija cheese and cilantro.

By Marilyn Schlossbach

Ingredients

• ✓ sweet corn kernel
• spaghetti
• olive oil
• onion
• spaghetti sauce
• black bean
• kidney bean
• cumin
• hot pepper sauce
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 In a large skillet heat cook the onion in the olive oil until tender. Add the spaghetti sauce, black beans, kidney beans, corn, and mix well. Stir in the cumin, red pepper sauce, salt, and ground black pepper. Simmer for 15 to 20 minutes.
2. 2 Meanwhile, in a large pot with boiling salted water cook spaghetti until al dente. Drain.
3. 3 Toss pasta with spaghetti sauce. Serve with freshly grated Parmesan cheese.

By Lisa

Ingredients

• ✓ sweet corn kernel
• potato
• olive oil
• sofrito
• garlic
• tomato sauce
• oregano
• bay leaf
• water
• corned beef
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a small pot of water to a boil. Add potato and cook, uncovered, until slightly tender, about 5 minutes. Drain.
3. 3 Heat oil in a large skillet or Dutch oven over medium-high heat. Add drained potatoes, corn, sofrito, and garlic; cook and stir until fragrant, 2 to 3 minutes.
4. 4 Add tomato sauce, oregano, and bay leaf; cook and stir until flavors combine, 2 to 3 minutes.
5. 5 Add water and bring to a boil. Reduce the heat to medium-low and stir in corned beef; cook until heated through, 6 to 8 minutes.

By Guangui

Ingredients

• ✓ sweet corn kernel
• seashell pasta
• olive oil
• onion
• green bell pepper
• black bean
• tomato
• salsa
• black olive
• taco seasoning mix
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and bell pepper in oil until lightly browned, about 10 minutes.
3. 3 Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, seasoning mix, and salt and pepper and cook until thoroughly heated, about 5 minutes.
4. 4 Toss sauce with cooked pasta and serve.

By Mimi

Ingredients

• ✓ sweet corn kernel
• vegetable oil
• pita bread
• pomegranate syrup
• pomegranate seed
• olive oil
• mint leaf
• parsley
• garlic
• onion
• tomato
• carrot
• red bell pepper
• cucumber
• radish
• cabbage leaf
• lettuce

Instructions

1. 1 Toss together the lettuce, cabbage, radish, cucumber, red bell pepper, carrot, corn, tomato, onion, garlic, parsley, mint, olive oil, pomegranate seeds, and pomegranate syrup in a large bowl.
2. 2 Heat oil in a deep-fryer or saucepan to 350 degrees F (175 degrees C). Fry the pita breads until golden in color. Remove to cool on paper towels. Crush the bread into small pieces; sprinkle over the salad.

By 3azza

Ingredients

• ✓ sweet corn kernel
• ✓ sweet corn kernel
• cayenne pepper
• green onion
• paprika
• heavy cream
• crabmeat
• garlic
• water
• crabmeat
• water
• all-purpose flour
• cayenne pepper
• seafood seasoning
• salt
• celery
• jalapeno pepper
• onion
• butter

Instructions

1. 1 Melt butter in a Dutch oven over medium heat; stir in onion, jalepeno peppers, celery, and a pinch of salt. Cook until onions are soft and translucent, 7 to 10 minutes.
2. 2 Stir seafood seasoning and cayenne pepper into onion mixture; cook for 30 seconds.
3. 3 Sprinkle flour over onion mixture; cook and stir until mixture is slightly thickened, about 2 minutes.
4. 4 Pour 2 1/2 cups water, 1/2 pound corn kernels, and 2 ounces crabmeat into the onion mixture; increase heat to medium-high and bring to simmer.
5. 5 Place 1 cup water, 1/2 pound corn kernels, and garlic into a blender. Cover and puree until smooth.
6. 6 Pour corn puree into the Dutch oven and bring mixture to a boil. Reduce heat to low; simmer until chowder is thicker and the color deepens, about 45 minutes.
7. 7 Stir 6 ounces of crabmeat, paprika, and heavy cream into chowder. Season with salt and pepper to taste; garnish with green onions and a pinch of cayenne pepper.

By John Mitzewich