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Quick Edamame Salad
Lunch Asian

Quick Edamame Salad

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix edamame, corn, peas, black beans, and red onion in a large bowl.
  2. 2 Stir olive oil, vinegar, salt, parsley, black pepper, basil, and garlic powder into edamame mixture.
  3. 3 Chill in the refrigerator at least 30 minutes before serving.

By Allison

Instant Pot® Creamed Corn
Dinner

Instant Pot® Creamed Corn

4.4

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Heat a multi-functional pressure cooker (such as Instant Pot®) on the normal slow cooker function.
  2. 2 Combine corn kernels, cream cheese, and milk in the Instant Pot®. Cook until cream cheese has melted, stirring often, 5 to 8 minutes. Stir in sugar, salt, and pepper and adjust seasoning to taste.

By thedailygourmet

Spicy Corn Salsa
Appetizer

Spicy Corn Salsa

4.5

Prep
15 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 2 Grill corn and poblano peppers on the preheated grill until corn has charred and peppers have softened, 12 to 15 minutes. Remove from the grill and let cool enough to handle, about 10 minutes.
  3. 3 Cut corn off cobs and dice poblanos; place into a bowl. Add jalapenos, onion, cilantro, lime juice, salt, and pepper and mix together.

By Dee

Oven-Roasted Corn and Black Bean Salsa
Dinner

Oven-Roasted Corn and Black Bean Salsa

4.0

Prep
30 min
Cook
20 min
Total
170 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Slice corn off of cobs and toss with olive oil. Spread across a rimmed baking sheet.
  3. 3 Roast in the preheated oven, checking frequently, for 20 to 25 minutes.
  4. 4 Meanwhile, combine tomatoes, black beans, onion, jalapeno peppers, cilantro, lime juice, and garlic in a large bowl. Stir to combine.
  5. 5 Remove corn from the oven and stir into salsa. Cover and refrigerate for at least 2 hours before serving.

By Stephanie Ferguson

Summer Minestrone Salad
Dinner

Summer Minestrone Salad

3.0

Prep
5 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Bring water to a boil. Stir in soup mix and simmer 11 minutes; remove from heat (vegetables and pasta will still be firm).
  2. 2 Stir in corn, chickpeas, and vinegar. Let sit for 15 minutes.
  3. 3 Stir in remaining ingredients.
  4. 4 Serve warm, room temperature, or chilled.

By Bear Creek

Slow Cooker Creamed Corn (Just Like Rudy's BBQ)
Side Dish

Slow Cooker Creamed Corn (Just Like Rudy's BBQ)

4.7

Prep
5 min
Cook
250 min
Total
255 min

Instructions

  1. 1 Stir whipping cream, cream cheese, butter, sugar, salt, and pepper together in a slow cooker set to High; cook, stirring regularly, until the cheese and butter are melted, about 10 minutes.
  2. 2 Stir corn into cream mixture. Cook on Low for 4 hours.

By Heidi

Sweet Honey Cornbread
Dinner

Sweet Honey Cornbread

5.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. 2 Combine corn, cornbread mix, pancake mix, evaporated milk, sugar, oil, butter, honey, and salt in a large bowl; whisk together. Pour into the prepared baking pan.
  3. 3 Bake in the preheated oven until golden and a toothpick inserted into the center comes out clean, about 30 minutes.

By Eva Maria

Skillet Elote (Mexican Street Corn)
Side Dish American

Skillet Elote (Mexican Street Corn)

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Whisk mayonnaise, lime juice, and chili powder together in a bowl until combined; set aside.
  2. 2 Heat a large cast-iron skillet over medium-high heat. Add corn; cook without stirring for 5 minutes. Toss with a spatula; continue cooking until starts to brown, about 3 minutes more. Remove from heat.
  3. 3 Stir mayonnaise mixture into corn until evenly coated; stir in cilantro. Top servings with cotija cheese.

By Soup Loving Nicole

Green Sauce Enchiladas
Dinner

Green Sauce Enchiladas

4.3

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 In a large skillet, saute rice with butter or margarine. Add chicken broth and simmer over low heat for 15 to 20 minutes, or until rice is cooked and tender. Let cool.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Cube 3/4 pound of the cheese; shred the remaining 1/4 pound cheese and set aside. Combine chicken, 3/4 pound cubed cheese, corn, cooled rice and 1/4 cup sauce in a large bowl. Mix together. Warm tortillas in the microwave for 2 minutes and spread another 1/4 cup sauce in the bottom of a 9x13 inch baking dish.
  4. 4 Place a little of the chicken mixture on each tortilla and roll up. Place filled tortillas (as many as will fit) in the baking dish. Sprinkle with 1/4 pound shredded cheese and top with any remaining sauce, pouring evenly over all. (Freeze remaining tortillas for future green sauce enchiladas!)
  5. 5 Bake at 350 degrees F (175 degrees C) for 30 minutes.

By smooch

Blueberry Cornbread in a Skillet

Blueberry Cornbread in a Skillet

5.0

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Pour vegetable oil into a 9-inch cast iron skillet and place skillet in the center of the oven. Preheat oven to 400 degrees F (200 degrees C).
  2. 2 While the oven is preheating, place corn in a microwave-safe bowl. Cover and microwave on high for 2 1/2 minutes, stirring halfway through. Place corn in a colander to drain any excess liquid, then transfer to a medium bowl. Add blueberries and 2 tablespoons flour and toss to combine; set aside.
  3. 3 Combine cornmeal, 1 cup flour, sugar, baking powder, and salt in a large bowl.
  4. 4 Whisk buttermilk, melted butter, and eggs together in a small bowl. Pour into the cornmeal-flour mixture and mix to combine. Gently fold in the reserved blueberry-corn mixture.
  5. 5 Remove skillet from the oven and brush the oil onto the bottom and sides until coated. Pour batter into the hot skillet and level the top with a spatula.
  6. 6 Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Serve warm.

By Jenine

Cheese Mexican Corn Spoon Bread
Dinner

Cheese Mexican Corn Spoon Bread

4.3

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
  2. 2 Heat a skillet over medium-high heat and stir in ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
  3. 3 Stir egg, corn bread mix, sweet corn, cream-style corn, sour cream, and butter in a bowl until well mixed. Fold in ground beef, 1/2 cup Cheddar cheese, and chiles; pour into prepared baking dish.
  4. 4 Bake in the preheated oven for 35 to 40 minutes; sprinkle remaining 2 tablespoons Cheddar cheese on top. Continue baking until a knife inserted into the center comes out clean, 5 to 10 minutes. Serve warm.

By nana3z

Corn and Black Bean Salad
Lunch

Corn and Black Bean Salad

4.4

Prep
10 min
Cook
Total
810 min

Instructions

  1. 1 In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder.
  2. 2 In a medium bowl, stir together black beans and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate overnight.

By Jodi T.

Tuna Noodle Casserole with Mushrooms
Dinner

Tuna Noodle Casserole with Mushrooms

4.0

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C).
  3. 3 Meanwhile, melt butter in a large skillet over medium heat and cook mushrooms and onion until softened, about 5 minutes. Stir in flour and cook for 1 minute. Slowly whisk in milk. Add peas and corn. Simmer, stirring occasionally, until sauce thickens, about 5 minutes. Add tuna and 1/2 of the Cheddar cheese and mix to combine.
  4. 4 Drain penne and fold into the sauce. Spread in a large baking dish.
  5. 5 Bake in the preheated oven until cheese is melted and the top is golden, 20 to 30 minutes.

By spacehippo

Cheesy Chicken and Corn Casserole
Dinner

Cheesy Chicken and Corn Casserole

3.0

Prep
20 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Season chicken with salt and pepper.
  2. 2 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  3. 3 While rice is cooking, heat olive oil in a skillet over medium-high heat. Cook chicken pieces in the hot oil until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.
  4. 4 At the same time, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add corn, cover, and steam until halfway tender but still crunchy, 2 to 4 minutes.
  5. 5 Mix chicken, rice, corn, mild Cheddar cheese dip, cream of mushroom soup, chives, and bacon bits together in a medium to large bowl. Transfer mixture to a 2-quart casserole dish. Top with shredded Cheddar cheese.
  6. 6 Bake in the preheated oven until cheese is melted, 30 to 40 minutes.
  7. 7 Preheat the oven's broiler.
  8. 8 Broil casserole until cheese has a golden look, about 2 minutes more. Let casserole cool for about 5 minutes before serving hot.

By countrygirlinthecity

BBQ Chicken Salad
Dinner American

BBQ Chicken Salad

4.4

Prep
15 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat grill for high heat.
  2. 2 Lightly oil grate. Grill chicken 10 minutes on each side, or until juices run clear. Remove from heat, cool, and cube.
  3. 3 In a large bowl, toss together the chicken, celery, red bell pepper, onion, and corn.
  4. 4 In a small bowl, mix together the barbeque sauce and mayonnaise. Pour over the chicken and veggies. Stir, and chill until ready to serve.

By Deborah Noe

Snacks' Crazy Sweet Corn Pudding
Dinner

Snacks' Crazy Sweet Corn Pudding

4.5

Prep
15 min
Cook
45 min
Total
180 min

Instructions

  1. 1 Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
  2. 2 Beat the margarine and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the sour cream, vanilla, nutmeg, cinnamon, and cloves. Pour in the corn muffin mix alternately with the milk, mixing until just incorporated. Fold in the cream-style corn and sweet corn; mixing just enough to evenly combine. Pour the batter into prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By Snacks

Mexican Chicken and Corn Salad
Dinner

Mexican Chicken and Corn Salad

5.0

Prep
10 min
Cook
12 min
Total
25 min

Instructions

  1. 1 Season chicken breast with salt, freshly ground black pepper and smoky paprika (optional).
  2. 2 Heat a grill pan and add 1 tablespoon olive oil. Add chicken breast and cook 6 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill pan and allow chicken to cool.
  3. 3 Place tomatoes, chopped lettuce, beans, and Libby's corn into bowl.
  4. 4 In separate small bowl whisk together lime juice, olive oil, salt and pepper.
  5. 5 Place cooled chicken breast onto cutting board and cut into 1-inch pieces.
  6. 6 Pour dressing over veggies and lettuce and toss. Add chopped chicken to salad. Sprinkle cheese and bacon bits (optional) over salad.
  7. 7 Serve salad with tortilla chips or add them into salad.

By Iron Chef Donatella Arpaia

Corn and Avocado Salad
Side Dish American

Corn and Avocado Salad

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Cook bacon in a large, deep skillet over medium-high heat until evenly brown. Drain on paper towels; crumble.
  2. 2 Combine lettuce, corn, green onions, and bell pepper in a large bowl; carefully fold in avocado.
  3. 3 Whisk red wine vinegar dressing, blue cheese dressing, and honey together in a small bowl. Pour dressing over salad; toss. Top with bacon just before serving.

By Mary

Fresh Corn Salad
Salad American

Fresh Corn Salad

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring a large pot of water to a boil. Add corn and cook in boiling water for 10 minutes. Drain and cool under running water until cool enough to handle.
  2. 2 Cut corn kernels off cobs into a large bowl. Add tomatoes, green onions, cilantro, olive oil, vinegar, salt, and pepper; mix well. Add feta cheese just before serving.

By HP_imagines

Pav Bhaji (Indian Curry)
Dinner

Pav Bhaji (Indian Curry)

5.0

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Heat 1 tablespoon oil in a saucepan over medium heat. Add onion and 1/4 teaspoon salt; fry until browned, 5 to 8 minutes. Add garlic; cook and stir for 4 minutes. Pour in 1 cup water. Add 1 teaspoon pav bhaji masala and 1/2 teaspoon salt. Bring to a boil. Reduce heat and simmer until flavors combine, about 10 minutes.
  2. 2 Add tomatoes, potatoes, and corn to the saucepan. Season with chile powder, coriander, and ginger. Bring to a boil. Reduce heat and simmer for 15 minutes. Mash curry gently with the back of a wooden spoon or spatula. Simmer for 10 minutes more. Taste and adjust salt. Add 1/2 teaspoon pav bhaji masala and lemon juice. Mash slightly again.
  3. 3 Add 1/4 to 1/2 cup water to give curry a runny consistency. Add remaining 1 tablespoon oil and butter; stir until butter is melted. Divide into serving bowls and sprinkle remaining pav bhaji masala on top.

By Punkech Patel

Grilled Corn and Red Cabbage Slaw
Dinner Mexican

Grilled Corn and Red Cabbage Slaw

4.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Cook corn on the preheated grill until charred on all sides, about 15 minutes. Transfer corn to a cutting board; cut kernels from cobs when cool enough to handle.
  3. 3 Meanwhile, combine cilantro, lime, cumin, salt, and black pepper in a large bowl; whisk in olive oil until emulsified.
  4. 4 Add cabbage, corn, and jalapeño to the bowl; toss to coat. Crumble queso fresco over slaw; toss well.

By Ashley Steele

Feta and Turkey Stuffed Green Peppers

Feta and Turkey Stuffed Green Peppers

4.5

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Arrange the bell peppers in a casserole dish with the cavities facing upwards.
  2. 2 Heat the olive oil in a skillet over medium heat; cook the turkey in the hot oil until completely browned, about 5 minutes. Stir the onion into the turkey; season with salt and pepper. Cook and stir the mixture for 3 minutes. Add the corn, tomatoes, thyme, rosemary, and fennel to the turkey; stir. Pour the water over the mixture and add the rice; mix. Bring the mixture to a boil, cover, reduce heat to low, and simmer until the rice is tender, about 15 minutes. Stir the barbeque sauce through the mixture; remove the skillet from the heat.
  3. 3 Spoon enough of the turkey mixture to fill each of the bell peppers about 1/3 of the way full. Divide about half of the feta cheese among the peppers, creating a layer of cheese atop the turkey mixture. Fill the peppers with the remaining turkey mixture and top with the remaining feta cheese.
  4. 4 Bake in the preheated oven until the peppers are tender, about 45 minutes.

By cwit94

Throw Together Mexican Casserole
Dinner Mexican

Throw Together Mexican Casserole

4.1

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 In a skillet over medium heat, cook the ground beef until evenly brown; drain.
  3. 3 In a 9x13 inch baking dish combine the beef, corn, salsa, olives, cooked noodles, beans, taco sauce, seasoning mix and tomato sauce.
  4. 4 Bake in the preheated oven for 1/2 hour, or until cooked through.

By Sara

Corn and Kale Salad
Lunch American

Corn and Kale Salad

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Bring a large pot of water to a boil. Add corn to boiling water and turn off heat. Let corn soak in hot water for 5 minutes. Remove the corn, reserving the cooking water in the pot. Set corn aside to cool before slicing kernels from the cobs into a mixing bowl.
  2. 2 Return the pot of water to a boil; add kale and 1 teaspoon salt. Boil kale until bright green and tender, about 5 minutes; drain and set kale aside to cool. Once cool enough to handle, squeeze as much liquid from the kale as you can. Separate leaves and add to bowl with corn kernels.
  3. 3 Stir red bell pepper, pineapple juice, olive oil, salsa, Cajun seasoning, garlic powder, and onion powder into the corn and kale.

By KatieTries2Cook

Ba'corn Cheese Corn
Dinner Korean

Ba'corn Cheese Corn

4.8

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Cook bacon in a 10-inch cast iron skillet over medium-high heat, stirring occasionally, until almost crisp and fat rendered, 7 to 8 minutes.
  2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  3. 3 Thoroughly drain thawed corn in a colander. Add ½ corn to the skillet with bacon; cook and stir until kernels just start to turn golden brown, 3 to 5 minutes. Add green onions, jalapeños, and garlic; cook until vegetables start to soften and sweeten, 3 to 4 minutes. Tilt skillet; drain off some fat, using a paper towel to soak it up.
  4. 4 Season vegetables with salt, black pepper, and cayenne pepper; stir in cream and bring to a boil. Stir in remaining ½ corn; cook until heated through. Off heat, stir in about ⅔ each Monterey Jack and mozzarella cheeses to combine; top with remaining ⅓ each Monterey Jack and mozzarella cheeses and pinch cayenne pepper.
  5. 5 Broil in the preheated oven until heated through and top is browned, 5 to 10 minutes.

By John Mitzewich