Type what you have

Ingredients

• ✓ corn kernel
• coconut milk
• white sugar
• cornstarch
• coconut milk
• cream-style corn

Instructions

1. 1 Gather ingredients.
2. 2 To make the latik: Bring coconut milk to a boil in a large nonstick skillet over high heat. Continue to boil, stirring occasionally, until oil begins to separate from the milk, about 5 minutes.
3. 3 Reduce heat to medium. Continue to cook, scraping the bottom of the skillet regularly with a heatproof spatula until only golden brown residue and oil is left, about 15 minutes. It will look a bit like ground meat, this is normal.
4. 4 Strain mixture to separate coconut solids from the oil. The coconut solids are the latik and will be served with the pudding. Reserve the oil for another use. Cover and chill the latik until serving time.
5. 5 Line an 8-inch square baking pan with parchment paper, extending the paper up two sides of the pan. Set aside.
6. 6 To make the pudding: Whisk sugar and cornstarch together in a medium saucepan.
7. 7 Stir in coconut cream, cream-style corn, and corn kernels, if using. Bring to a boil over high heat, stirring constantly, about 5 minutes. Reduce heat to medium. Continue to cook and stir until mixture is thick and bubbly, 2 minutes.
8. 8 Pour corn mixture into the prepared pan. Cover and refrigerate until chilled, at least 2 hours or up to 24 hours before serving.
9. 9 Invert pudding carefully onto a serving plate. Remove parchment and discard. Cut into 12 slices. Remove latik from the refrigerator. Chop finely, if desired. Sprinkle latik over each slice.

By laarni

Ingredients

• ✓ corn kernel
• blueberry
• chia seed
• white sugar
• lemon
• salt
• cornmeal
• all-purpose flour
• sugar
• baking powder
• baking soda
• salt
• butter
• buttermilk

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix blueberries, chia seeds, sugar, lemon zest, juice, and salt together in a 2-quart baking dish. Set aside.
3. 3 Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt together in a bowl. Cut in butter with a pastry blender until mixture looks like small peas. Mix in buttermilk, then fold in corn kernels.
4. 4 Drop golf ball-sized scoops of the cornmeal batter over the blueberries.
5. 5 Bake in the preheated oven until blueberry juices are bubbling and the topping is golden brown, about 40 minutes. Cool for 15 to 30 minutes before serving.

By The Sweet and Sour Baker

Ingredients

• ✓ corn kernel
• all-purpose flour
• baking powder
• cinnamon
• salt
• butter
• sugar
• egg
• sweetened condensed milk
• evaporated milk

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch baking pan. Sift the flour, baking powder, cinnamon, and salt together into a bowl. Set aside.
2. 2 Beat the butter and sugar together with an electric mixer in a large bowl until light and fluffy. Blend the eggs into the mixture one at a time. Stir the condensed milk and evaporated milk into the mixture. Add the flour mixture and mix until just incorporated. Fold the corn kernels into the batter, 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, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By gem

Ingredients

• ✓ corn kernel
• butter
• cream cheese

Instructions

1. 1 Combine corn, butter, and cream cheese in a medium sized saucepan. Cook over medium heat for about 20 minutes. Serve hot.

By Earla Taylor

Ingredients

• ✓ corn kernel
• grape tomato
• basil
• olive oil
• apple cider vinegar
• salt

Instructions

1. 1 Combine corn, tomatoes, and basil leaves in a large bowl. Add olive oil, vinegar, and salt; toss until evenly coated.

By Josephine Franchino Twohy

Ingredients

• ✓ corn kernel
• ground turkey
• salsa
• water
• great northern bean
• pepper jack cheese

Instructions

1. 1 In a large pot over medium-high heat, cook ground turkey until browned and crumbly, 7 to 10 minutes. Drain and discard grease.
2. 2 Stir in salsa, corn, water, beans, and cheese. Simmer over low heat for about 30 minutes, or until cheese has melted and chili is hot.

By TINA B

Ingredients

• ✓ corn kernel
• tomato
• sweet onion
• lime
• olive oil
• watermelon
• salt

Instructions

1. 1 Mix tomatoes, corn, and sweet onion in a bowl. Sprinkle lime juice over tomato mixture. Pour olive oil over tomato mixture. Fold watermelon into tomato mixture. Season with salt to serve. Let sit 5 minutes before serving.

By Bis4Bethany

Ingredients

• ✓ corn kernel
• cream cheese
• butter
• milk
• sugar
• salt
• pepper

Instructions

1. 1 Combine corn, cream cheese, butter, milk, and sugar in a slow cooker. Season with salt and pepper to taste.
2. 2 Cook on Low for 4 to 6 hours, or High for 2 to 4 hours, stirring once or twice during cooking to prevent sticking.

By DOTTE

Ingredients

• ✓ corn kernel
• bacon
• zucchini
• onion
• pepper
• monterey jack cheese

Instructions

1. 1 Place bacon in a large skillet. Cook over medium-high heat until crisp. Reserve 1 tablespoon of drippings. Drain, chop, and set aside.
2. 2 Heat drippings over medium heat. Sauté zucchini, corn, and onion until crisp-tender, about 10 minutes. Season with pepper. Spoon vegetables into a bowl, and sprinkle with bacon and cheese.

By MOLSON7

Ingredients

• ✓ corn kernel
• cream cheese
• butter
• garlic
• sugar
• parsley
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook corn according to package directions. Drain; transfer to a large bowl.
3. 3 Stir cream cheese, melted butter, garlic, sugar, parsley, and salt into corn until well combined; transfer to a casserole dish.
4. 4 Bake in the preheated oven until lightly browned on top, about 30 minutes.

By Sharon Durham

Ingredients

• ✓ corn kernel
• jalapeno pepper
• onion
• pimento pepper
• butter
• salt
• black pepper

Instructions

1. 1 Combine corn, jalapenos, onion, pimentos, and butter in microwave safe bowl. Cover, and cook in the microwave on 100% power until heated through, about 4 minutes depending on your microwave. Stir every minute. Serve hot.

By Come4Dinner

Ingredients

• ✓ corn kernel
• egg white
• egg yolk
• all-purpose flour
• salt
• red pepper
• vegetable oil

Instructions

1. 1 Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up; the egg whites will form sharp peaks.
2. 2 Combine corn, egg yolks, flour, salt, and cayenne pepper in a large bowl; fold in whipped egg whites.
3. 3 Heat oil in a large skillet over medium-high heat. Drop tablespoonfuls of batter into the hot oil in batches without crowding the skillet; cook until browned and set, 2 to 3 minutes per side. Repeat with remaining batter.

By Anna Silvani-Morrison

Ingredients

• ✓ corn kernel
• butter
• lima bean
• salt
• tomato
• sugar

Instructions

1. 1 Melt 1/2 cup butter in a large saucepan over medium heat. Stir in lima beans and salt, and cook until tender, about 20 minutes.
2. 2 Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining 1/2 cup butter. Cook until tomatoes are tender, about 20 minutes.
3. 3 Stir tomatoes into lima beans and add corn; cook 10 minutes more.

By Michele O'Sullivan

Ingredients

• ✓ corn kernel
• butter
• red onion
• parsley
• salt
• black pepper
• chive

Instructions

1. 1 Melt butter in a saucepan over medium heat. Stir in corn and onion; cook until heated through, about 5 minutes. Mix in parsley, then season with salt and pepper. Garnish with chives to serve.

By jennynoe

Ingredients

• ✓ corn kernel
• milk
• egg
• butter
• sugar
• flour
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Combine corn, milk, egg, butter, sugar, flour, salt, and pepper in a large bowl. Mix well and transfer to the prepared casserole dish.
3. 3 Bake, uncovered, in the preheated oven for 1 hour.

By Karen Sellers

Ingredients

• ✓ corn kernel
• green onion
• white wine vinegar
• olive oil
• lemon juice
• tarragon
• salt
• black pepper
• seafood seasoning

Instructions

1. 1 Stir the corn, onion, vinegar, olive oil, lemon juice, tarragon, salt, and pepper together in a bowl. Season with seafood seasoning as desired.

By Meenes

Ingredients

• ✓ corn kernel
• heavy cream
• salt
• granulated sugar
• black pepper
• butter
• milk
• all-purpose flour
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Combine corn, heavy cream, sugar, butter, salt, and black pepper in a skillet over medium heat. Cook, stirring occasionally, until butter melts, 3 to 5 minutes.
3. 3 Meanwhile, whisk milk and flour together in a small bowl until smooth.
4. 4 Whisk in milk mixture; cook, stirring constantly, until thickened and corn is heated through, about 4 minutes.
5. 5 Remove from heat and stir in Parmesan cheese until melted. Serve hot.

By DIANA YOCKEY

Ingredients

• ✓ corn kernel
• whipping cream
• milk
• salt
• monosodium glutamate
• sugar
• white pepper
• cayenne pepper
• flour
• butter

Instructions

1. 1 Place corn kernels, whipping cream, milk, salt, flavor enhancer, sugar, and white or cayenne pepper in a large stockpot. Bring to a slow, low boil beginning on medium heat, stirring frequently. Simmer for 5 minutes on low heat.
2. 2 Melt butter in the microwave, or in a small saucepan on low heat. Whisk in flour until smooth. Stir into the corn until well blended. Enjoy!

By FoodieWife

Ingredients

• ✓ corn kernel
• butter
• shallot
• sugar
• water
• whipping cream
• nutmeg
• salt

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add shallots and sugar, and saute for 2 to 3 minutes. Stir in corn and water, and cook until tender, about 5 minutes. Gradually stir in cream, and cook until cream is reduced and sauce thickens, about 8 minutes. Season with nutmeg, salt, and pepper.

By Ann

Ingredients

• ✓ corn kernel
• cooking spray
• corn muffin mix
• milk
• egg
• ham
• jalapeno pepper
• onion
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray 18 mini muffin cups with nonstick spray.
2. 2 Blend muffin mix, milk, and egg in a bowl; batter will be slightly lumpy.
3. 3 Spray a skillet with cooking spray and heat over medium heat. Add ham, jalapeño peppers, onion, and corn kernels; sauté for 5 minutes.
4. 4 Stir ham mixture into the muffin batter. Fold in Monterey Jack cheese. Use a 1-tablespoon scoop to fill each prepared muffin cup about 3/4 full.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of each muffin comes out clean and muffins are lightly browned, about 10 minutes.
6. 6 Remove corn muffins from the pan. Serve warm or at room temperature.

By lutzflcat

Ingredients

• ✓ corn kernel
• ground beef
• onion
• pinto bean
• tomato
• green chile pepper
• serrano pepper
• taco seasoning mix
• ranch dressing mix
• water

Instructions

1. 1 Cook and stir ground beef in a large pot over medium heat until crumbly and browned, 5 to 7 minutes. Stir in onion and cook for 2 to 3 minutes more. Drain and discard grease.
2. 2 Stir corn, pinto beans, diced tomatoes with green chiles, serrano peppers, taco seasoning, and ranch dressing mix into beef-onion mixture. Fill the pot with water to come within 2 inches of the top.
3. 3 Bring to a boil and cook for 30 minutes, stirring occasionally. Reduce heat and simmer for 30 minutes more.

By Ben Neel

Ingredients

• ✓ corn kernel
• cooking spray
• cream-style corn
• corn muffin mix
• plain greek yogurt
• egg
• chicken
• barbecue sauce
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
2. 2 Mix cream-style corn, muffin mix, corn, yogurt, and eggs together in a large bowl. Pour into the prepared dish.
3. 3 Bake in the preheated oven for 30 minutes.
4. 4 While casserole bakes, toss chicken with barbecue sauce.
5. 5 Remove casserole from oven. Top with chicken mixture and sprinkle with Cheddar cheese.
6. 6 Return to the oven and bake until cheese melts and chicken is heated through, about 15 minutes.

By apk979

Ingredients

• ✓ corn kernel
• cherry tomato
• avocado
• red bell pepper
• jalapeno pepper
• red onion
• cilantro
• salt
• black pepper
• lime

Instructions

1. 1 Combine corn, cherry tomatoes, avocado, bell pepper, jalapeno, red onion, cilantro, salt, and pepper in a large mixing bowl. Squeeze lime over top and toss to combine. Serve immediately.

By Amy Standaert

Ingredients

• ✓ corn kernel
• aluminum foil
• cooking spray
• crispy rice cereal
• corn cereal
• pretzel twist
• cheese cracker
• butter
• chili-lime seasoning

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a large rimmed baking sheet with aluminum foil.
2. 2 Combine rice and corn cereal squares, pretzels, fish shaped crackers, and corn kernels in a large bowl.
3. 3 Stir melted butter and chili-lime seasoning together in a small bowl until well combined; pour over cereal mixture and gently stir with a rubber spatula until evenly coated. Transfer to the prepared baking sheet and spread into an even layer.
4. 4 Bake in the preheated oven, stirring every 10 minutes, until crunchy and fragrant, about 30 minutes. Cool for 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ corn kernel
• olive oil
• onion
• red bell pepper
• zucchini
• chicken
• parsley
• colby monterey jack cheese
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and red pepper; cook and stir until soft, about 3 minutes. Stir corn, zucchini, and chicken into the onion mixture; cook and stir until all vegetables are crisp-tender, about 5 minutes. Remove skillet from heat.
2. 2 Sprinkle parsley and about half the cheese over the vegetable mixture and toss to mix; season with salt and pepper. Transfer the vegetables to a serving dish and top with remaining cheese.

By Firebal

Ingredients

• ✓ corn kernel
• barbecue sauce
• rice vinegar
• vegetable oil
• red bell pepper
• green onion
• white bean
• salt
• black pepper

Instructions

1. 1 Whisk barbeque sauce, rice vinegar, and oil in a large bowl until smooth. Stir in corn kernels, red bell pepper, green onions, and white beans to coat. Cover and refrigerate for at least 2 hours.

By John Mitzewich

Ingredients

• ✓ corn kernel
• elbow macaroni
• ground beef
• pearl onion
• italian seasoning
• spaghetti sauce
• salt
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Return drained macaroni to the pot.
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until partially browned, 3 to 5 minutes; add pearl onions, corn, and Italian seasoning. Continue to cook and stir until the beef is no longer pink, about 2 minutes. Place a cover on the skillet and cook until the onions are heated through, 3 to 5 minutes. Drain and discard excess fat. Add beef mixture to macaroni.
3. 3 Pour spaghetti sauce over the beef and pasta; stir to coat. Heat over medium-low heat, stirring occasionally, until hot, about 5 minutes.
4. 4 Season pasta mixture with salt and more Italian seasoning, as needed; top with Cheddar-Monterey Jack cheese blend to serve.

By MARYFLOWERS

Ingredients

• ✓ corn kernel
• zucchini
• onion
• all-purpose flour
• curry powder
• egg
• salt
• black pepper
• olive oil

Instructions

1. 1 Squeeze excess moisture from shredded zucchini and combine with corn kernels, onion, flour, and curry powder in a bowl. Stir in egg until thoroughly combined and season with salt and black pepper.
2. 2 Heat olive oil to a depth of about 1/8 inch in a large nonstick skillet over medium-high heat. Drop batter, 1/4 cup at a time, into hot oil and flatten fritters gently with a spatula. Cook until golden brown on both sides, 3 to 4 minutes per side.

By DCKatie

Ingredients

• ✓ corn kernel
• butter
• basmati rice
• water
• shallot
• white sugar
• salt
• black pepper
• mint

Instructions

1. 1 Melt 1 tablespoon butter in a small saucepan over medium heat. Stir in the rice, add the water, and bring to a boil. Reduce heat, cover and simmer for 16 to 18 minutes, or until water is absorbed and rice is tender.
2. 2 Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Stir in corn, shallots, sugar, salt and pepper. Cook, stirring occasionally, for 4 to 6 minutes, or until tender.
3. 3 In a serving bowl combine cooked rice, corn mixture and mint.

By Retta

Ingredients

• ✓ corn kernel
• butter
• beef stew meat
• tomato
• tomato
• green chile
• okra
• baby lima bean
• potato

Instructions

1. 1 Melt butter in a Dutch oven over medium-high heat. Add beef; quickly brown on all sides. Add stewed tomatoes, tomatoes with chiles, okra, lima beans, and corn. Bring to a boil, then reduce heat to medium; simmer for 1 hour.
2. 2 Add potatoes; simmer until beef is very tender, about 30 minutes more.

By KIMMYKIM1