Type what you have

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
• 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
• 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
• 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
• 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

Ingredients

• ✓ corn

Instructions

1. 1 Rinse corn in the husk under water briefly. Wrap with a paper towel and place on a microwave-safe plate.
2. 2 Cook corn in the microwave until hot and cooked through, 3 to 5 minutes. Remove from the microwave and let rest for 2 minutes. Remove corn husk.

By Elberta McCoskey

Ingredients

• ✓ corn
• white sugar

Instructions

1. 1 Pour the corn and liquid into a medium saucepan, and stir in sugar. Bring to a boil, then cook over medium heat so that the mixture is only simmering, not boiling. Simmer, stirring often, until the liquid has dried up, and corn is coated, about 20 to 30 minutes. Be patient and don't let it get too hot, or the corn will have a harder texture. Serve this right away and enjoy!

By Leila

Ingredients

• ✓ corn
• water

Instructions

1. 1 Shuck corn and remove silk.
2. 2 Place the steamer basket inside a multi-functional pressure cooker (such as an Instant Pot). Add water and place 2 ears corn in the basket; stack remaining 2 ears corn on top, perpendicularly. Close and lock the lid. Close the vent.
3. 3 Select Meat/Stew pressure setting according to the manufacturer's instructions; set the timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By Bren

Ingredients

• ✓ corn
• white sugar

Instructions

1. 1 Bring a large pot of water to a boil; stir in sugar until dissolved. Add corn; cover the pot. Turn off the heat, leaving the pot on the hot burner; steep corn in hot water until tender, about 25 minutes. Drain.

By caquilter

Ingredients

• ✓ corn
• water
• white sugar
• salt

Instructions

1. 1 Slice corn from the cob into a large skillet, leaving about a third of the kernel still on the cob. Using the back of the knife, scrape all of the juice and remaining kernels into the skillet. Stir in water, sugar, and salt and cook over medium high heat until sugar has dissolved, about 10 minutes. Allow to cool to room temperature before serving.

By Nathan

Ingredients

• ✓ corn
• bacon
• chili powder

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Wrap 1 strip bacon around each ear corn, distributing evenly along cobs; sprinkle with chili powder.
3. 3 Wrap each ear in heavy-duty aluminum foil; grill until tender, 20 to 25 minutes.

By Bob

Ingredients

• ✓ corn
• cream cheese
• evaporated milk
• jalapeno pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x9 inch casserole dish with cooking spray.
2. 2 In a mixing bowl, combine cream cheese and milk until smooth. Stir in corn and jalapeno peppers. Transfer mixture to the prepared dish and cover with a lid or foil.
3. 3 Bake in a preheated 350 degrees F (175 degrees C) oven for 40 to 50 minutes.

By Susie T

Ingredients

• ✓ corn
• butter
• garlic powder

Instructions

1. 1 Preheat a grill to medium heat, or preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place each ear of corn on a separate square of foil. Place 1 tablespoon of butter on each, and sprinkle with garlic powder. Wrap corn tightly in the foil.
3. 3 Place corn on the grill or in the oven, turning occasionally, 20 to 30 minutes, turning over occasionally.

By CHRISTIE612

Ingredients

• ✓ corn
• butter
• salt

Instructions

1. 1 Microwave ear of corn on high until cooked through and tender, about 3 1/2 minutes.
2. 2 Transfer ear to a cutting board. Hold the tapered end with a towel and cut 1 inch off the bottom of the thick end. Squeeze the tapered end until the ear comes out of the husk and silk.
3. 3 Spread butter over corn and season with salt.

By John Mitzewich

Ingredients

• ✓ corn
• butter
• salt

Instructions

1. 1 Place ear of corn in a microwave oven and cook on high for 2 minutes; flip corn over and cook on high until kernels are hot and steaming, about 2 minutes more.
2. 2 Using a pot holder or folded kitchen towel, place the corn ear on a cutting board. Cut off the bottom of the ear, exposing 1/4 to 1/2 inch of kernels. Hold the ear from the top and squeeze the ear of corn out of the husk from top to bottom. Husks and silk will be left behind.
3. 3 Spread ear with butter and season with salt.

By CCARR48

Ingredients

• ✓ corn
• heavy cream
• salt
• sugar
• cornstarch

Instructions

1. 1 Combine corn, cream and salt in a large stockpot or Dutch oven. Stir together the sugar and cornstarch to prevent lumps, then stir them into the corn. Bring to a boil, then reduce heat to low, and simmer until thick, about 20 minutes. The longer it cooks, the thicker it will be.

By RLSTANFIELD

Ingredients

• ✓ corn
• white sugar
• lemon juice

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large pot about 3/4 full of water and bring to a boil. Stir in sugar and lemon juice until sugar is dissolved.
3. 3 Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let corn cook in the hot water until tender, about 10 minutes.
4. 4 Serve and enjoy!

By heatherjane