Type what you have

Ingredients

• ✓ white corn kernel
• chicken breast
• garlic powder
• salt
• black pepper
• black bean
• long-grain white rice
• lettuce
• sour cream
• monterey jack cheese
• salsa

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Season chicken breasts with garlic powder, salt, and black pepper.
3. 3 Cook chicken on the preheated grill until no longer pink in the center and cooked through, about 6 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Cut chicken into strips or bite-sized pieces.
4. 4 Heat corn and black beans in two separate saucepans over medium-low heat, covered, until heated through, about 5 minutes.
5. 5 Layer cooked rice, corn, black beans, and chicken on two serving plates. Top with lettuce, sour cream, Monterey Jack cheese, and salsa.

By Janessa

Ingredients

• ✓ white corn kernel
• cream cheese
• butter
• salt
• black pepper
• cayenne pepper
• red pepper
• blue cheese
• almond
• chive
• bacon

Instructions

1. 1 Combine cream cheese, butter, salt, pepper, cayenne, roasted red peppers, corn, and blue cheese in a mixing bowl. Stir together until evenly and thoroughly combined. Cover with plastic wrap and refrigerate until completely chilled, about 1 hour.
2. 2 Use a sorbet scoop or spoon to form tablespoon-sized balls of cheese mixture; place on a lined sheet pan. Cover and refrigerate until firm, about 1 hour. A perfect shape doesn't matter at this point since these will be rolled in the coatings to complete the process.
3. 3 Transfer chilled cheese balls into the coatings of your choice, such as almonds, chives, and bacon, and roll around to cover. Once coated, roll each briefly in your hands to achieve the final ball shape. Transfer to a plate or pan and keep chilled in the refrigerator until ready to serve.

By John Mitzewich

Ingredients

• ✓ white corn kernel
• butter
• tarragon
• bacon
• onion
• chicken stock
• potato
• flat-leaf parsley
• garlic
• celery flake
• paprika
• half-and-half
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Melt 1 tablespoon butter in an oven-proof skillet over medium heat; stir in corn and tarragon and cook, stirring occasionally, until corn begins to brown, about 5 minutes.
3. 3 Place the skillet with corn in the preheated oven; roast, stirring every 5 minutes, until lightly browned but not dry, about 20 minutes.
4. 4 Place bacon in a Dutch oven over medium-high heat; cook, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices; drain on paper towels. Pour off all but 1 tablespoon bacon fat.
5. 5 Heat reserved bacon fat in the Dutch oven over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue to cook and stir until onion is very tender and dark brown, about 15 minutes.
6. 6 Pour chicken stock over caramelized onions; stir, scraping the bottom of the pot to dissolve any browned bits. Bring to a boil. Stir in corn, potatoes, parsley, garlic, celery, and paprika. Crumble bacon, reserving about 1/4 cup for garnish, and stir bacon into soup. Reduce heat to low; simmer until potatoes are tender, about 30 minutes.
7. 7 Stir remaining 2 tablespoons butter and half-and-half into soup; season with salt and pepper. Sprinkle reserved bacon and Cheddar cheese over soup to serve.

By Will Bullock