Type what you have

Ingredients

• ✓ corn
• olive oil
• shallot
• vegetable broth
• heavy cream
• cayenne pepper
• sea salt
• chili oil

Instructions

1. 1 Heat olive oil in a pot over medium-high heat. Sauté corn and shallots in the hot oil until soft, about 5 minutes. Add vegetable broth and cream, reduce heat to low, and cook for 20 minutes.
2. 2 Remove 6 tablespoons of corn from the soup and set aside.
3. 3 Puree soup in an electric blender or by using an immersion blender; pass through a sieve back into the pot.
4. 4 Season soup with cayenne pepper and sea salt; add reserved corn kernels and heat until warmed through.
5. 5 Divide soup among four bowls and drizzle with chili oil.

By chefdavidgeisser

Ingredients

• ✓ corn
• potato
• onion
• butter
• beef base
• salt
• red pepper flakes
• black pepper
• water

Instructions

1. 1 Combine potatoes, corn, onion, butter, beef base, salt, red pepper flakes, and black pepper in a saucepan. Pour enough water over the mixture to cover by 2 inches.
2. 2 Bring the soup to a boil, reduce heat to medium-low, and simmer until the potatoes are soft, about 20 minutes.
3. 3 Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

By Cathi

Ingredients

• ✓ corn
• olive oil
• chicken breast
• onion
• refried bean
• chicken broth
• picante sauce
• taco seasoning
• garlic powder
• cheddar cheese

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Cook and stir chicken and onion in hot oil until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes.
2. 2 Stir together refried beans, corn, chicken broth, picante sauce, taco seasoning, and garlic powder in a slow cooker until well combined. Mix in chicken-onion mixture until incorporated.
3. 3 Cook on Low until chicken pulls apart easily with 2 forks, 3 to 5 hours. Shred chicken in soup with 2 forks. Continue cooking for 1 more hour. Ladle soup into bowls and top with Cheddar cheese.

By roxyjez

Ingredients

• ✓ corn
• beef broth
• beef stew meat
• green bean
• tomato sauce
• tomato paste
• tomato vegetable juice cocktail
• garlic powder
• onion powder
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Mix beef broth and beef stew meat in a large pot over medium heat. Bring to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
3. 3 Stir corn, green beans, tomato sauce, and tomato paste with the beef.
4. 4 Pour tomato-vegetable juice into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.

By renee

Ingredients

• ✓ corn
• chicken breast
• chicken broth
• kidney bean
• tomato
• onion
• green pepper
• red bell pepper
• green chile pepper
• cumin

Instructions

1. 1 Combine cooked chicken, chicken broth, kidney beans, stewed tomatoes, corn, onion, bell peppers, chile peppers, and cumin in a large pot over medium heat. Simmer for 45 minutes.

By Bette Wirth

Ingredients

• ✓ corn
• chicken soup base
• black bean
• tomato
• jalapeno pepper
• cumin
• chili powder
• cilantro
• salt
• black pepper
• tortilla chip
• monterey jack cheese
• lime wedge

Instructions

1. 1 Prepare Fast Chicken Soup Base. Bring to a simmer.
2. 2 Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans black beans, drained; 1 10-ounce package frozen corn; 1 14.5-ounce can diced tomatoes; 1 jalapeno pepper, stemmed, seeded and minced; 2 Tbs. ground cumin; 2 tsps. chili powder.
3. 3 Before removing from heat, stir in: 1/2 cup chopped fresh cilantro.
4. 4 Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ corn
• olive oil
• chicken breast
• onion
• garlic
• tomato
• water
• black bean
• chicken bouillon granules
• adobo sauce
• sugar
• cilantro

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Cook and stir chicken in hot oil until no longer pink in the center, about 5 minutes. Stir in onion and cook for 4 minutes. Add garlic; cook for 1 minute more. Stir in tomatoes, water, corn, black beans, chicken bouillon, adobo sauce, and sugar. Pour in more water if needed to reach your desired consistency.
2. 2 Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 15 minutes. Stir in cilantro before serving.

By Cassie

Ingredients

• ✓ corn
• olive oil
• onion
• carrot
• celery
• garlic
• chili powder
• cumin
• black pepper
• vegetable broth
• black bean
• tomato

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a large pot over medium-high heat. Sauté onion, carrots, celery, and garlic in hot oil for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute.
3. 3 Stir in vegetable broth, 2 cans beans, and corn. Bring to a boil.
4. 4 Meanwhile, process remaining 2 cans beans and tomatoes in a food processor or blender until smooth.
5. 5 Stir into boiling soup, reduce heat to medium, and simmer for 15 minutes.

By YCHRISTINE

Ingredients

• ✓ corn
• butter
• chicken breast
• onion
• potato
• carrot
• pea
• milk
• water
• hot pepper sauce
• salt
• black pepper

Instructions

1. 1 Melt the butter in a large pot over medium heat, and cook the chicken 10 minutes, or until evenly browned and juices run clear.
2. 2 Mix the onion into pot with the chicken. Mix in potatoes, carrots, peas, and corn. Pour in milk an enough water to cover all ingredients. Season with hot sauce, salt, and pepper. Bring to a boil. Reduce heat to low, and continue cooking 30 minutes, stirring occasionally, until potatoes are tender.

By TD37

Ingredients

• ✓ corn
• ground beef
• red bell pepper
• green onion
• garlic
• water
• tomato
• tomato paste
• italian seasoning
• salt
• black pepper
• farfalle pasta
• pea
• mushroom

Instructions

1. 1 Heat a Dutch oven or stockpot over medium-high heat. Cook and stir beef, red bell peppers, green onions, and garlic in the hot Dutch oven until browned and crumbly, 5 to 10 minutes; drain and discard grease. Add water, diced tomatoes, tomato paste, Italian seasoning, salt, and pepper to ground beef mixture; bring to a boil.
2. 2 Stir farfalle pasta into ground beef-tomato mixture; cook for 10 minutes. Add corn, peas, and mushrooms to mixture and continue cooking, stirring occasionally, until pasta is cooked through yet firm to the bite, about 5 more minutes.

By Elisabeth

Ingredients

• ✓ corn
• ground beef
• carrot
• celery
• onion
• potato
• green bean
• pea
• tomato sauce
• tomato
• black pepper
• bay leaf
• thyme
• water

Instructions

1. 1 Crumble ground beef into a stockpot over medium-high heat; cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.
2. 2 Stir in carrots, celery, and onion; cook and stir until vegetables are soft, about 5 minutes.
3. 3 Stir in potatoes, corn, green beans, undrained peas, tomato sauce, and crushed whole tomatoes. Season with black pepper; add bay leaf and thyme.
4. 4 Pour in 1/4 cup water if needed, replenishing as needed while cooking.
5. 5 Bring soup to a simmer; cover and cook, stirring regularly, until potatoes are tender, about 1 hour.
6. 6 Serve hot and enjoy!

By Sue's recipes

Ingredients

• ✓ corn
• cream cheese
• milk
• garlic
• cream of mushroom soup
• potato
• green onion
• carrot
• parsley
• black pepper
• cayenne pepper
• shrimp
• bay scallop
• crabmeat
• calamari tube
• clam

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cream cheese, 1/2 cup milk, and garlic in a large pot over low heat; cook and stir until blended, about 3 minutes.
3. 3 Mix in condensed soup, undrained corn, remaining 1 cup milk, potatoes, green onions, carrots, parsley, black pepper, and cayenne pepper.
4. 4 Simmer for 25 minutes, stirring occasionally, without letting the chowder boil.
5. 5 Add shrimp, scallops, crab, calamari, and clams; cook until seafood is opaque, about 10 minutes.

By MyVintageMommy

Ingredients

• ✓ corn
• bacon grease
• onion
• carrot
• celery
• garlic
• potato
• water
• chicken bouillon
• ham bone
• tomato
• tomato sauce
• black pepper
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Melt bacon grease in a large skillet over medium-high heat. Cook and stir onion, carrots, celery, and garlic in hot bacon grease until vegetables are slightly tender and fragrant, about 5 minutes.
3. 3 Stir potatoes into onion mixture; cook and stir until golden, about 10 minutes.
4. 4 Stir hot water and chicken bouillon together in a slow cooker until bouillon is dissolved; add onion mixture, ham bone, diced tomatoes, corn, tomato sauce, black pepper, and salt.
5. 5 Cook soup in the slow cooker set to Low for 4 to 6 hours. Remove ham bone from soup and let rest until cool enough to handle. Remove meat from ham bone and stir meat into soup.

By Gayle Satre

Ingredients

• ✓ corn
• margarine
• celery
• carrot
• onion
• ham
• potato
• green bean
• water
• broccoli floret
• cream of mushroom soup
• processed cheese
• milk
• salt
• black pepper

Instructions

1. 1 Melt the margarine in a large stock pot over medium heat. Cook and stir the celery, carrot, and onion in the melted margarine until the onion is tender and slightly browned, about 10 minutes; add the ham, potatoes, corn, green beans, and enough water to cover the mixture completely. Bring the mixture to a simmer, and cook until the potatoes are cooked nearly through, 30 to 35 minutes.
2. 2 Stir the broccoli, cream of mushroom soup, Swiss-style cheese food, 2% milk, salt, and black pepper into the soup; cook just until the cheese is melted into the soup, about 5 minutes.

By DanaC

Ingredients

• ✓ corn
• olive oil
• onion
• butter
• sugar
• garlic
• cumin
• cayenne pepper
• chicken broth
• cilantro
• half-and-half
• milk
• salt
• pepper
• corn chip
• tomato

Instructions

1. 1 Heat oil over medium-high heat in a large, deep saute pan until shimmering.
2. 2 Add frozen corn, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
3. 3 Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
4. 4 Add cumin and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
5. 5 Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until vegetables are tender, about 10 minutes.
6. 6 Using an immersion blender or traditional blender, puree (adding fresh cilantro) until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.) Strain through a colander (the corn kernels don't puree).
7. 7 Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ corn
• black pepper
• salt
• creole seasoning
• liquid shrimp and crab boil seasoning
• parsley
• half-and-half
• shrimp
• creamed corn
• water
• cream of celery soup
• cream of mushroom soup
• orange bell pepper
• celery
• green onion
• onion
• butter

Instructions

1. 1 Melt the butter in a large pot over medium heat. Mix in onion, green onions, celery, and bell pepper. Cook and stir until tender.
2. 2 Pour cream of mushroom soup, cream of celery soup, 1 soup can of water, creamed corn, and frozen corn into pot. Cook 20 minutes, stirring occasionally, until heated through.
3. 3 Mix in shrimp, and cook until opaque. Stir in half and half and parsley. Reduce heat to low; continue to cook and stir 15 minutes. Mix in liquid shrimp and crab boil seasoning and Creole seasoning; season to taste with salt and pepper.

By Kristy

Ingredients

• ✓ corn
• vegetable oil
• corn tortilla
• cilantro
• bay leaf
• black pepper
• salt
• chili powder
• cumin
• chicken broth
• water
• garlic
• onion
• green chile pepper
• enchilada sauce
• tomato
• chicken

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken, tomatoes, enchilada sauce, green chiles, onion, and garlic into a slow cooker.
3. 3 Pour in water and chicken broth; season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
4. 4 When the soup is almost finished, preheat the oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil.
5. 5 Cut tortillas into strips, then spread on a baking sheet.
6. 6 Bake in the preheated oven until crisp, 10 to 15 minutes.
7. 7 Sprinkle tortilla strips over soup before serving.

By Elena

Ingredients

• ✓ corn
• vegetable cooking spray
• corn tortilla
• cilantro
• bay leaf
• black pepper
• salt
• chili powder
• cumin
• chicken broth
• water
• garlic
• banana pepper
• onion
• enchilada sauce
• tomato
• chicken breast

Instructions

1. 1 Place chicken, tomatoes, enchilada sauce, onion, banana peppers, and garlic into a slow cooker. Pour in water and chicken broth. Season with cumin, chili powder, salt, black pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours.
2. 2 When the soup is almost finished, preheat the oven to 400 degrees F (200 degrees C). Lightly coat tortillas on both sides with cooking spray. Cut tortillas into strips, then spread on a baking sheet.
3. 3 Bake in the preheated oven until crisp, 10 to 15 minutes. Sprinkle tortilla strips over soup.

By MakeItHealthy

Ingredients

• ✓ corn
• radish
• lime
• onion
• jalapeno pepper
• cilantro
• cabbage
• potato
• chayote
• cilantro
• carrot
• water
• tomato
• beef broth
• onion
• black pepper
• salt
• vegetable oil
• beef shank

Instructions

1. 1 Gather all ingredients.
2. 2 Cut the meat from the beef bones into about ½-inch pieces, leaving some on the bones.
3. 3 Heat a heavy soup pot over medium-high heat until very hot. Add oil, tilting the pan to coat the bottom. Add meat and bones and season with salt and pepper. Cook and stir until thoroughly browned.
4. 4 Add onion and cook until lightly browned; stir in broth and tomatoes. The liquid should cover the bones by ½ inch. If not, add some water to compensate.
5. 5 Reduce heat to low; simmer with the lid on loosely until meat is tender, about 1 hour.
6. 6 Pour in 4 cups water, and return to a simmer. Add carrots and 1/4 cup cilantro, and cook for 10 minutes. Stir in chayote, corn, and potato; simmer until vegetables are tender. Push cabbage wedges into soup; cook until tender, about 10 minutes.
7. 7 Ladle soup into large bowls, including some meat, vegetables, and bones.
8. 8 Garnish with cilantro, jalapeños, and minced onion. Squeeze lime juice over soup and serve with radishes. Enjoy!

By LKONIS

Ingredients

• ✓ corn
• okra
• lima bean
• pea
• green bean
• great northern bean
• cannellini bean
• red kidney bean
• pepper
• salt
• cayenne pepper
• thyme
• beef bouillon
• italian seasoning
• tomato
• beef broth
• vegetable juice
• ground beef
• garlic
• carrot
• celery
• yellow onion
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook and stir onion, celery, and carrots until tender, 6 to 8 minutes. Stir garlic into onion mixture; cook, stirring, until fragrant, about 1 minute. Remove pot from heat.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in batches in the hot skillet until browned and crumbly, 5 to 10 minutes. Transfer browned beef to onion mixture in the large pot using a slotted spoon.
3. 3 Heat onion-beef mixture over medium heat. Stir vegetable juice, beef broth, tomatoes, Italian seasoning, beef bouillon, thyme, cayenne pepper, salt, and black pepper into beef mixture. Bring to a boil, reduce heat to low, cover, and simmer to blend the flavors, at least 1 hour.
4. 4 Stir corn, kidney beans, cannellini beans, great Northern beans, green beans, peas, lima beans, and okra into beef mixture; bring to a boil, reduce heat to low, and simmer until heated through, about 10 minutes.

By Barry Heuser

Ingredients

• ✓ corn
• pea
• water
• egg
• butter
• bacon
• peanut oil
• jasmine rice
• sriracha sauce
• soy sauce
• fish sauce

Instructions

1. 1 Mix corn, peas, and 1 tablespoon water in a microwave-safe bowl. Microwave on high until tender, about 2 minutes.
2. 2 Whisk 1 tablespoon water and 1 egg together in a small bowl.
3. 3 Melt butter in a wok or large skillet over medium heat. Pour in egg; cook until set, about 1 minute per side. Transfer cooked egg into to a plate and slice. Repeat with remaining 2 tablespoons water and remaining 2 eggs.
4. 4 Place bacon in the wok and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and slice.
5. 5 Reheat wok over high heat, about 1 minute. Swirl in oil; heat until it shimmers. Break up large clumps of rice with wet fingers to separate the grains. Add 2 handfuls of rice to the wok and cook, stirring constantly, until it stars to crisp up, about 1 minute. Transfer to a bowl. Repeat with remaining rice.
6. 6 Reduce heat to medium; return all rice to the wok. Stir in sriracha sauce, soy sauce, and fish sauce until rice is well-coated and heated through, about 2 minutes. Add corn, peas, eggs, and bacon; toss together until combined, about 3 minutes.

By Allrecipes Member

Ingredients

• ✓ corn
• bacon
• water
• white rice
• egg
• water
• green onion
• pork chop
• soy sauce
• green bean

Instructions

1. 1 Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and break slices into crumbles. Reserve bacon drippings.
2. 2 Bring 1 3/4 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
3. 3 Beat eggs and 2 tablespoons water together in a bowl. Heat 2 tablespoons reserved bacon drippings in a skillet; cook egg mixture in hot bacon drippings until hard-cooked, about 5 minutes. Transfer egg to a plate and cut into thin slices.
4. 4 Heat remaining bacon drippings in a skillet over medium heat. Cook and stir green onions in hot bacon drippings until tender, 3 to 5 minutes. Pour onion over eggs and return skillet to heat.
5. 5 Increase heat to medium-high and stir pork pieces into skillet. Cook and stir pork until browned and cooked through, 5 to 10 minutes.
6. 6 Preheat oven to 350 degrees F (175 degrees C).
7. 7 Stir rice, cooked eggs, and soy sauce together in a bowl. Add corn and green beans; stir. Turn rice mixture out into a casserole dish. Drop pork pieces over the rice mixture and top with crumbled bacon.
8. 8 Cook in the preheated oven until ingredients are heated through and flavors blend, about 30 minutes.

By Kymmie

Ingredients

• ✓ corn
• white rice
• basil
• oregano
• chive
• water
• pea
• carrot
• vegetable oil
• pork chop
• soy sauce

Instructions

1. 1 Combine rice, basil, oregano, and chives in a saucepan. Add water and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
2. 2 Combine frozen peas, carrots, and corn in a microwave-safe bowl with a splash of water. Microwave, covered, until heated through, 6 to 7 minutes.
3. 3 Heat oil in a large saute pan over medium heat. Cook and stir pork chops until no longer pink, 7 to 10 minutes. Mix in the cooked vegetables, rice, and soy sauce; heat through.

By The J's

Ingredients

• ✓ corn
• short-grain white rice
• olive oil
• chicken breast
• chicken broth
• ginger
• salt
• black pepper
• spring onion
• black sesame seed
• chili crisp sauce

Instructions

1. 1 Rinse rice under cold running water until the water runs clear. Set aside.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and brown chicken on all sides, about 8 minutes, making sure each side is browned before flipping. Add a few tablespoons of chicken broth to the Instant Pot® and scrape off any browned bits from the bottom with a wooden spatula. Turn off Saute function. Add drained rice, ginger, and remaining broth.
3. 3 Cut the kernels from the corn cob and break cob into 3 pieces. Add corn kernels and cob pieces to the pot. Close and seal the lid. Select Porridge function and set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Open the lid and discard the corn cob pieces. Remove chicken breast. Shred chicken with two forks and return to the congee. Season with salt and pepper and mix well.
5. 5 Divide congee amongst 6 bowls. Top each bowl with equal amounts of sliced spring onions, sesame seeds, and chili crisp.

By Buckwheat Queen

Ingredients

• ✓ corn
• short-grain white rice
• vegetable broth
• ginger
• salt
• white pepper
• spring onion
• peanut
• peanut
• sesame oil
• sesame seed
• chili crisp sauce

Instructions

1. 1 Rinse rice under cool running water until the water runs clear. Place rice in a multi-functional pressure cooker (such as Instant Pot®) and add 6 cups of vegetable broth.
2. 2 Cut corn kernels off the cob and break cob into 3 pieces. Place kernels, cob pieces, and ginger in the pot with rice and broth. Close and lock the lid. Select Porridge function and set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Check consistency of congee. If you want a thinner congee, add the remaining 1 cup broth, 1 tablespoon at a time, until the desired thinness is reached. Remove corn cob pieces and season with salt and white pepper; stir well.
4. 4 Divide congee into 6 bowls. Top with even amounts of sliced spring onions, whole peanuts, crushed peanuts, sesame oil, sesame seeds, and chili crisp.

By Buckwheat Queen

Ingredients

• ✓ corn
• shrimp
• onion
• potato
• all-purpose flour
• water
• egg
• chicken bouillon granules
• salt
• baking powder
• baking soda
• water
• vegetable oil

Instructions

1. 1 Combine shrimp, onion, potato, flour, 1 cup water, corn, egg, chicken bouillon, salt, baking powder, and baking soda in a bowl. Mix in hot water until well combined. Let stand for 5 minutes.
2. 2 Meanwhile, heat oil in a wok over medium- to medium-high heat. Drop spoonfuls of batter into the hot oil. Cook fritters in batches, flipping halfway, until browned on both sides, 3 to 4 minutes. Drain on a paper towel-lined plate.

By MAKHRUJI

Ingredients

• ✓ corn
• sesame oil
• olive oil
• shrimp
• pea
• carrot
• garlic
• egg
• rice
• green onion
• soy sauce
• salt
• black pepper

Instructions

1. 1 Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp; cook until bright pink outside and meat is opaque, about 3 minutes, flipping halfway through.
2. 2 Transfer shrimp to a plate using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Set aside.
3. 3 Add peas and carrots and corn to the skillet; cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, add eggs to the other side; cook to scramble, stirring as necessary, 3 to 4 minutes.
4. 4 Add shrimp, rice, and green onions to the skillet; stir. Drizzle with soy sauce; season with salt and pepper. Stir to combine. Cook until shrimp is reheated, about 2 minutes.

By MonkeyMama

Ingredients

• ✓ corn
• soy sauce
• sesame oil
• ginger
• white pepper
• olive oil
• onion
• garlic
• carrot
• pea
• brown rice
• pineapple
• ham
• green onion

Instructions

1. 1 Whisk soy sauce, sesame oil, ground ginger, and white pepper together in a bowl.
2. 2 Heat olive oil in a large skillet or wok over medium-high heat. Add onion and cook, stirring often, until soft and translucent, 3 to 4 minutes. Add garlic and cook for an additional 30 seconds. Stir in carrots, corn, and peas and stir-fry until vegetables are tender, 3 to 4 minutes.
3. 3 Stir in brown rice, pineapple, ham, green onions, and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes. Serve immediately.

By Misty Noelle

Ingredients

• ✓ corn

Instructions

1. 1 Wrap each ear of corn in a damp paper towel. Place all ears into a large zip-top bag, but don't seal the bag.
2. 2 Microwave on high for 8 minutes, flipping the bag halfway through.

By Baking Nana

Ingredients

• ✓ corn

Instructions

1. 1 Gather all ingredients.
2. 2 Remove husk and silk from ear of corn.
3. 3 Wet a paper towel, then wring it out so it's still moist. Wrap the moist towel around the ear of corn and place it on a microwave-safe plate.
4. 4 Cook in the microwave until kernels are tender but still crisp when poked with a knife, 2 to 5 minutes.
5. 5 Carefully remove and discard paper towel before serving.

By cheri