Type what you have

Ingredients

• ✓ corn
• enchilada sauce
• salsa
• corn tortilla
• egg
• colby cheese
• sour cream
• black olive

Instructions

1. 1 Combine enchilada sauce, salsa, and corn in a large frying pan over medium heat and bring to a simmer. Add tortillas and simmer until beginning to soften, about 30 seconds. Transfer tortillas to a plate and cover to keep warm.
2. 2 Reduce heat to medium-low. Crack 1 egg at a time and slide it gently into the sauce in the pan. Spoon a bit of sauce over each egg. Cover the pan and poach eggs to desired doneness, about 3 minutes for soft yolks.
3. 3 Place 1 warmed tortilla on a plate. Lift 2 eggs gently from the sauce using a large spoon and place on the tortilla. Spoon extra sauce over eggs and top with grated Colby cheese, sour cream, and olives. Repeat with remaining tortilla, eggs, sauce, and toppings.

By Good EatNZ

Ingredients

• ✓ corn
• cooking spray
• chorizo sausage
• water
• dry milk
• corn tortilla
• egg
• pinto bean
• tomato
• green chile
• green chile pepper
• pepper jack cheese
• green pepper
• green onion
• sour cream
• mexican cheese blend

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch square glass baking dish with cooking spray.
2. 2 Heat a medium skillet over medium-high heat. Add chorizo; cook and stir until browned and crumbly, 3 to 5 minutes. Remove from the skillet and drain on paper towels.
3. 3 Mix water and dry milk together in a large bowl. Add chorizo, tortillas, eggs, pinto beans, diced tomatoes with green chiles, corn, green chile, pepper Jack cheese, bell pepper, and green onions. Mix well. Pour into the prepared dish.
4. 4 Bake in the preheated oven until golden brown and the middle is set, 55 to 60 minutes. Remove from the oven; spread sour cream on top and sprinkle with Mexican cheese. Return to the oven to melt cheese, about 1 minute. Let cool slightly before serving.

By rlt11_NMC

Ingredients

• ✓ corn
• egg yolk
• flour
• white sugar
• salt
• black pepper
• egg white
• vegetable oil

Instructions

1. 1 Use a knife to cut the kernels from the corn cobs. Using dull side of knife, scrape the remaining milk and pulp off of the cobs and into a bowl. Add the cut corn, egg yolk, flour, sugar, salt and pepper, and stir together.
2. 2 In a separate bowl, beat the egg white to stiff peaks and fold into corn mixture.
3. 3 Heat a lightly oiled skillet or frying pan, over medium heat. Drop large spoonfuls of corn batter onto the skillet a few inches apart. Cook until golden on bottom, about 2 minutes. Turn over and cook opposite side until golden. Briefly drain on paper towels and serve immediately.

By Alabama

Ingredients

• ✓ corn
• potato
• kielbasa
• onion
• tomato
• pork stuffing mix
• cooking spray
• egg

Instructions

1. 1 Combine potatoes, kielbasa, and onion in a skillet. Pour corn and diced tomatoes with liquids on top and stir to combine.
2. 2 Cover and bring to a boil over medium-high heat. Reduce heat and simmer until potatoes are tender, about 20 minutes. Add stuffing mix and stir well. Cover, remove from heat, and let stand for 5 minutes.
3. 3 Meanwhile, spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.
4. 4 Add scrambled eggs to skillet and serve.

By CJ

Ingredients

• ✓ corn
• vegetable oil cooking spray
• pumpkin
• soy milk
• egg
• onion
• rice flour
• baking powder
• cinnamon

Instructions

1. 1 Heat a large skillet over medium heat; prepare with cooking spray.
2. 2 Stir pumpkin, soy milk, corn, eggs, and onion together in a bowl; add rice flour, baking, powder, and cinnamon and stir until well blended.
3. 3 Drop mixture by desired portions onto preheated pan. Cook until lightly golden on the bottom, about 3 minutes. Flip cakes and continue cooking until the bottom is lightly golden, about 3 minutes more. Repeat cooking in batches until batter is completely used.

By sueb

Ingredients

• ✓ corn
• corn tortilla
• onion
• bacon
• egg
• sour cream
• salt
• cheddar cheese
• aluminum foil

Instructions

1. 1 Preheat oven 325 degrees F. Wrap tortillas in Reynolds® Aluminum Foil and bake for 10 minutes or until soft. Arrange the tortillas to make a crust in a Reynolds® Bakeware Pie Pan, overlapping and trimming as needed, and making sure the edges stay below the top edges of the pan.
2. 2 Cook onion and bacon in a large skillet until onion is tender and bacon is crisp. Drain on paper towels.
3. 3 Whisk together eggs, sour cream, and salt in a large bowl. Add onion mixture, corn, and cheese; mix well. Pour egg mixture into tortilla-lined pie pan.
4. 4 Bake 35 to 45 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with aluminum foil to prevent overbrowning.
5. 5 Let stand 10 minutes before serving.

By Reynolds KitchensR

Ingredients

• ✓ corn
• green bell pepper
• red bell pepper
• onion
• green pea
• green bean
• salt
• pepper
• cottage cheese
• egg white
• ham
• green onion
• mozzarella cheese

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 In a large bowl, combine green bell pepper, red bell pepper, onion, corn, peas and green beans; season with salt and pepper. Stir in cottage cheese and egg whites. Pour into prepared baking dish. Sprinkle on ham and green onion. Top with cheese.
3. 3 Bake in preheated oven until center is set, about 40 to 60 minutes.

By Sara

Ingredients

• ✓ corn
• cooking spray
• hash brown
• bacon
• white mushroom
• yellow onion
• avocado oil
• green onion
• cilantro
• carrot
• egg
• cheddar cheese
• monterey jack cheese
• salt
• black pepper
• rice flour

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch pie dish (or bigger).
2. 2 Press enough uncooked frozen hash browns into the pie dish to cover the bottom and sides with a potato crust that is approximately 1/4 to 3/8 inch thick. Depending on the size of your dish you will need 1 1/2 to 2 cups of hash browns.
3. 3 Bake potato crust in the preheated oven until it starts to get very lightly browned, 15 to 30 minutes. Remove from oven and let stand while you finish preparing the filling.
4. 4 Meanwhile, place bacon pieces in a large skillet and cook over medium-low heat, turning occasionally, until bacon is starting to render its fat, 3 to 4 minutes. Add mushrooms and onion and sauté until mushrooms have softened and onion is translucent, 5 to 7 minutes.
5. 5 Heat avocado oil in a second skillet over medium heat. Add corn, 3/4 of the sliced green onions, and cilantro. Sauté, stirring often, until corn starts to caramelize and is lightly charred, about 5 minutes.
6. 6 Scrape contents of both pans into a large bowl, and mix until everything is well combined. Allow to cool for 5 minutes. Mix in cubed cooked carrot. Mix in beaten eggs and 3/4 of the shredded cheese; season with salt and pepper and mix until well combined. Sprinkle in rice flour, 1 tablespoon at a time, and mix until fully incorporated. Pour mixture into the prebaked potato pie crust and level with a spatula.
7. 7 Bake in the preheated oven until the center is fully set up and no longer raw, 40 to 45 minutes. If the top starts to brown too much loosely cover with foil and cook until done.
8. 8 Remove pie from the oven and evenly sprinkle remaining shredded cheese and sliced green onion on top of the pie. Turn off the oven and set pie into the warm oven and allow cheese to melt, 5 to 10 more minutes.
9. 9 Remove and allow to cool for 5 to 10 minutes before slicing and serving.

By willbullock

Ingredients

• ✓ corn
• butter
• mayonnaise
• cotija cheese
• lime

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat an outdoor grill for medium-high heat.
3. 3 Grill corn on the preheated grill until hot and lightly charred all over, 7 to 10 minutes.
4. 4 Roll corn in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese.
5. 5 Serve with lime wedges.

By blakleyl

Ingredients

• ✓ corn
• mayonnaise
• parmesan cheese
• chili powder
• black pepper
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Cut 5 squares of aluminum foil 1 ½ times the size of the ears of corn; place each ear of corn in the center of a piece of foil. Stir mayonnaise, Parmesan cheese, chili powder, ground black pepper, and fresh parsley together in a bowl until it forms a thick paste.
4. 4 Rub about 2 tablespoons of the paste over each ear of corn. Wrap the aluminum foil around the corn and seal. Arrange corn on a baking sheet.
5. 5 Bake in preheated oven for 10 minutes, turn, and continue baking another 10 minutes.

By fickerco

Ingredients

• ✓ corn
• water
• quinoa
• black bean
• vegetable blend

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.
2. 2 Place vegetable blend in a microwave-safe bowl; microwave until heated through, about 5 minutes. Stir vegetable blend into quinoa.

By eaforsythe

Ingredients

• ✓ corn
• flour tortilla
• jalapeno cream cheese
• pulled pork
• red pepper
• tomatillo salsa

Instructions

1. 1 Spread tortillas evenly with cream cheese; top half of each of tortilla with remaining ingredients. Fold tortillas in half.
2. 2 Heat large skillet sprayed with cooking spray on medium heat. Add 1 quesadilla; cook 4 to 5 min. or until golden brown on both sides, turning after 2 to 3 min. Repeat with remaining quesadilla. Cut into wedges. Serve with salsa

By Philadelphia

Ingredients

• ✓ corn
• chicken breast
• black bean
• salsa
• taco seasoning

Instructions

1. 1 Place chicken, corn, beans, salsa, and taco seasoning into a slow cooker.
2. 2 Cook on Low until chicken is tender and flavors have combined, about 8 hours.
3. 3 Shred chicken meat using 2 forks.

By BusyMomTo4

Ingredients

• ✓ corn
• butter
• cotija cheese
• cilantro
• lime
• chili powder

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Roast corn, in husks, directly on the oven rack in the preheated oven until tender and cooked through, 40 to 45 minutes.
3. 3 Peel down husks and rub each ear of corn with 1 tablespoon butter.
4. 4 Sprinkle each with cotija cheese, cilantro, lime juice, and chili powder.

By Shejiladay

Ingredients

• ✓ corn
• cooking spray
• cheddar cheese
• black olive
• green chili
• green olive

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 1-quart casserole dish with cooking spray.
2. 2 Mix corn, Cheddar cheese, black olives, green chilies, and green olives together in a bowl; pour into prepared casserole dish.
3. 3 Bake in the preheated oven until cheese is melted and bubbling, about 25 minutes.

By Anne H

Ingredients

• ✓ corn
• chicken breast
• black bean
• salsa
• brown rice
• cream cheese

Instructions

1. 1 Place frozen chicken breasts into a slow cooker and cover with corn, black beans, and salsa.
2. 2 Cook on High for 4 hours.
3. 3 Transfer chicken breasts to a cutting board and shred with 2 forks. Return shredded chicken to the slow cooker and stir in brown rice. Mix in cream cheese, cover, and cook for 30 more minutes.

By Allrecipes Member

Ingredients

• ✓ corn
• ground turkey
• black bean
• tomato
• taco seasoning mix
• romaine leaf

Instructions

1. 1 Heat a large nonstick skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in corn, black beans, diced tomatoes, and taco seasoning. Bring to a simmer and cook until heated through, 10 to 12 minutes.
2. 2 Lay lettuce leaves on a flat surface and fill with turkey and bean mixture.

By Kristina72913

Ingredients

• ✓ corn
• cream-style corn
• corn muffin mix
• sour cream
• butter
• jalapeno pepper
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
2. 2 Stir together whole kernel corn, cream-style corn, muffin mix, sour cream, melted butter, jalapeño peppers, and salt in a large bowl until combined. Pour batter into the prepared baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes.

By ALMOSTEXACTLY

Ingredients

• ✓ corn
• ground beef
• salsa
• bean mix
• mexican crema
• cheddar cheese

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add ground beef and cook and stir until crumbly and browned, about 5 minutes. Add salsa and frozen vegetables. Cancel Saute mode. Close and lock the lid.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Ladle soup into serving bowls and top with Cheddar cheese and Mexican crema.

By thedailygourmet

Ingredients

• ✓ corn
• chicken breast
• fajita seasoning
• vegetable oil
• black bean
• salsa
• mixed salad greens
• onion
• tomato

Instructions

1. 1 Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
2. 2 In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
3. 3 Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.

By ANGL8277

Ingredients

• ✓ corn
• cooking spray
• cream cheese
• mexican blend cheese
• jalapeno pepper
• bacon
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Combine corn, cream cheese, Mexican-blend cheese, and jalapeno peppers in a bowl; mix until thoroughly combined. Transfer to the prepared baking dish.
3. 3 Bake in the preheated oven for 20 minutes.
4. 4 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
5. 5 Remove dip from the oven. Top with chopped bacon and shredded Parmesan cheese. Return to the oven and bake until cheese has melted, about 10 more minutes.

By Jen Ciemiewicz

Ingredients

• ✓ corn
• cheddar cheese
• sour cream
• mayonnaise
• green chile
• green onion
• jalapeno pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Combine Mexican-style corn, Cheddar cheese, sour cream, mayonnaise, green chiles, green onions, and jalapeño in a medium bowl; mix well.
3. 3 Cover and refrigerate until chilled before serving, at least 1 hour.

By Becky E.

Ingredients

• ✓ corn
• butter
• cilantro
• lime juice
• cayenne pepper
• water

Instructions

1. 1 Cream butter in a medium bowl until smooth. Mix in cilantro, lime juice, and cayenne pepper until thoroughly combined. Cover and refrigerate until flavors blend, about 1 hour.
2. 2 Meanwhile, peel husks back from ears of corn starting at the top, leaving husks attached at the bottom of the ears. Remove all of the corn silk and close husks over ears again. Cover corn ears with cold water in a large bowl until husks are thoroughly soaked, about 20 minutes.
3. 3 Preheat the grill for medium heat and lightly oil the grate.
4. 4 Place corn in husks onto the hot grate and cook in the preheated grill with the lid closed until husks are charred and corn kernels are tender, 20 to 25 minutes, turning often. Strip off husks and serve corn with cilantro lime butter.

By BritanyRachelle

Ingredients

• ✓ corn
• ground beef
• cheddar cheese
• barbecue sauce
• tomato
• tortilla chip

Instructions

1. 1 Brown beef in a large skillet over a medium-high heat. Drain the fat from the pan once the meat is browned.
2. 2 Mix Cheddar cheese, tomatoes, corn and barbecue sauce into the meat. Heat this mixture, stirring occasionally.
3. 3 While the mixture is heating, make beds of chips onto 4 plates. Pour the hot mixture over the chips. Enjoy!

By Jenzy Nester

Ingredients

• ✓ corn
• black bean
• pumpkin
• green salsa
• chicken
• mexican blend cheese
• corn tortilla

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine black beans, corn, pumpkin, salsa verde, chicken, and 1 cup Mexican cheese in a bowl.
3. 3 Place about 1/2 of the mixture evenly in the corn tortillas and roll up. Place rolled tortillas, seam-side down, in an 8x11-inch baking dish. Top tortillas with the remaining mixture and sprinkle with remaining cheese.
4. 4 Bake in the preheated oven until cheese is melted and bubbling, about 35 minutes.

By Erica08

Ingredients

• ✓ corn
• mayonnaise
• cotija cheese
• lime juice
• chili powder
• cilantro

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Mix mayonnaise, cotija cheese, lime juice, and chili powder in a shallow dish.
3. 3 Roll each piece of corn in the mayonnaise mixture until all sides are covered.
4. 4 Place all 4 pieces of corn in the air fryer basket; cook in the preheated air fryer until golden, crisp, and tender, about 8 minutes. Garnish with cilantro.

By Soup Loving Nicole

Ingredients

• ✓ corn
• pastry shell
• half-and-half
• egg
• salt
• black pepper
• monterey jack cheese
• bacon
• green chile pepper
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place pastry shell in a 9-inch pie pan or quiche pan. Prick the bottom and sides with a fork.
3. 3 Bake in the preheated oven for 8 minutes. Remove and set aside. Leave the oven on.
4. 4 Whisk half-and-half, eggs, salt, and pepper together in a medium bowl until light and fluffy.
5. 5 Sprinkle cheese, corn, chile peppers, and crumbled bacon into the pie shell. Carefully pour egg mixture over top.
6. 6 Bake in the oven until filling is just about set but a little wiggly in the center, about 30 minutes. Remove from the oven and cool for 10 minutes. Garnish with parsley and serve.

By lutzflcat

Ingredients

• ✓ corn
• mayonnaise
• lime
• hot sauce
• chile powder
• paprika
• cotija cheese
• cilantro
• scallion

Instructions

1. 1 Gather the ingredients.
2. 2 Soak corn in cold water for at least 1 hour.
3. 3 Mix mayonnaise, lime juice, hot sauce, chile powder, and paprika together in a bowl. Refrigerate chile-lime mayonnaise.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate. Drain corn and grill away from the heat source, 15 to 20 minutes.
5. 5 Let cool until easily handled. Shuck corn and return to the grill; cook over the heat source until lightly charred, 3 to 5 minutes. Remove and let cool.
6. 6 Cut kernels off the cob. Combine corn kernels, Cotija cheese, cilantro, and scallions in a large bowl. Fold in chile-lime mayonnaise.
7. 7 Serve and enjoy!

By BmanS1965

Ingredients

• ✓ corn
• ground beef
• salsa
• salad dressing
• chili powder
• tortilla chip
• colby cheese

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook ground beef in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Remove from the heat and drain.
3. 3 Stir salsa, corn, salad dressing, and chili powder into the skillet until well combined.
4. 4 Layer 1/2 of the ground beef mixture in an ungreased 2-quart casserole dish; top with 1/2 of the tortilla chips and 1/2 of the cheese. Repeat layers once more.
5. 5 Bake, uncovered, in the preheated oven, until heated through and cheese is melted, about 20 minutes.

By LUNCHLADY

Ingredients

• ✓ corn
• water
• cornmeal
• white sugar
• margarine
• masa harina
• milk
• baking powder
• salt

Instructions

1. 1 Blend 1 cup corn kernels, water, and cornmeal in a blender or food processor just until smooth.
2. 2 Mix sugar, margarine, and masa harina together in a medium bowl until light and fluffy. Stir in blended corn mixture. Mix in remaining 1 cup corn, milk, baking powder, and salt until smooth.
3. 3 Pour tomalito batter into the top of a double boiler over simmering water, and cover tightly with aluminum foil. Steam until firm, 50 to 60 minutes, checking water level occasionally and refilling if necessary.
4. 4 Stir pudding before serving to give it a consistent texture. Serve in small scoops.

By THEKIRKLANDS