Type what you have

Ingredients

• ✓ sweet corn
• salt
• white sugar
• milk
• butter
• basil
• kalamata olive
• raisin
• chicken
• ground beef
• black pepper
• paprika
• salt
• garlic
• onion
• vegetable oil
• egg

Instructions

1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
2. 2 Meanwhile, heat oil in a skillet over medium heat. Add onions, garlic, 1 pinch salt, ¼ teaspoon paprika, and black pepper; cook until fragrant, about 2 minutes. Add beef, remaining 1 teaspoon salt, remaining ¼ teaspoon paprika, and black pepper; cook and stir until beef mostly browned, about 5 minutes. Add chicken, raisins, and olives.
3. 3 Remove eggs from hot water, cool under cold running water, and peel. Roughly chop; add to beef mixture. Keep pino warm.
4. 4 Combine corn and basil in a blender or the bowl of a food processor; blend until smooth. Pour into a saucepan over medium heat. Add butter; cook and stir until thickened, 7 to 10 minutes. Stir in milk, 2 teaspoons sugar, and salt; cook until thickened to a paste, about 15 minutes more.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Spread pino into a baking dish. Cover with corn paste; sprinkle a little sugar on top.
7. 7 Bake in the preheated oven until golden brown on top, about 20 minutes.

By Epicureo

Ingredients

• ✓ sweet corn
• cream cheese
• milk
• sugar
• salt
• black pepper

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

Ingredients

• ✓ sweet corn
• olive oil
• tomato
• black bean
• onion
• jalapeno pepper
• cilantro
• lime juice
• garlic

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

Ingredients

• ✓ sweet corn
• minestrone soup mix
• water
• chickpea
• red wine vinegar
• green onion
• parsley

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

Ingredients

• ✓ sweet corn
• cornbread mix
• pancake mix
• buttermilk
• evaporated milk
• white sugar
• vegetable oil
• butter
• honey
• salt

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

Ingredients

• ✓ sweet corn
• butter
• italian seasoning
• salt
• black pepper

Instructions

1. 1 Heat a skillet over high heat. Heat butter in hot skillet until almost completely melted; stir in corn. Season corn with Italian seasoning, salt, and black pepper. Cook seasoned corn until light golden brown, about 5 minutes.

By Snentiii

Ingredients

• ✓ sweet corn
• butter
• rice
• chicken broth
• chicken breast
• monterey jack cheese
• green enchilada sauce
• corn tortilla

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

Ingredients

• ✓ sweet corn
• ground beef
• egg
• corn bread mix
• cream-style corn
• sour cream
• butter
• cheddar cheese
• green chile
• cheddar cheese

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

Ingredients

• ✓ sweet corn
• penne pasta
• butter
• mushroom
• onion
• flour
• milk
• pea
• tuna
• cheddar cheese

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

Ingredients

• ✓ sweet corn
• chicken breast
• salt
• black pepper
• olive oil
• white rice
• cheddar cheese dip
• cream of mushroom soup
• chive
• bacon bits
• cheddar cheese

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

Ingredients

• ✓ sweet corn
• chicken breast
• celery
• red bell pepper
• red onion
• barbecue sauce
• mayonnaise

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

Ingredients

• ✓ sweet corn
• margarine
• white sugar
• egg
• sour cream
• vanilla extract
• nutmeg
• cinnamon
• clove
• corn muffin mix
• milk
• cream-style corn

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

Ingredients

• ✓ sweet corn
• chicken breast
• salt
• black pepper
• paprika
• olive oil
• cherry tomato
• lettuce
• black bean
• lime
• olive oil
• bacon bits
• tortilla chip

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

Ingredients

• ✓ sweet corn
• oil
• onion
• salt
• garlic
• water
• pav bhaji masala
• tomato
• potato
• chile powder
• coriander
• ground ginger
• lemon juice
• butter

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

Ingredients

• ✓ sweet corn
• cilantro
• lime
• cumin
• salt
• olive oil
• red cabbage
• jalapeno pepper
• queso fresco

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

Ingredients

• ✓ sweet corn
• ground beef
• salsa
• black olive
• egg noodle
• kidney bean
• taco sauce
• taco seasoning mix
• tomato sauce

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

Ingredients

• ✓ sweet corn
• bacon
• green onion
• jalapeno pepper
• garlic
• salt
• black pepper
• cayenne pepper
• heavy cream
• monterey jack cheese
• mozzarella cheese

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

Ingredients

• ✓ sweet corn
• vegetable oil
• chicken breast
• taco seasoning mix
• black bean
• salsa
• water
• mexican-style cheese
• tortilla chip

Instructions

1. 1 In a large skillet over medium high heat, saute chicken in oil until cooked through and no longer pink inside. Add taco seasoning, beans, corn, salsa and a little water to prevent drying out. Cover skillet and simmer over medium low heat for 10 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Transfer chicken mixture to a 9x13 inch baking dish. Top with 1/2 cup of the cheese and crushed tortilla chips.
4. 4 Bake in the preheated oven for 15 minutes. Add remaining 1/2 cup cheese and bake until cheese is melted and bubbly.

By SUEZQZ_64

Ingredients

• ✓ sweet corn
• ground beef
• tomato
• beef broth
• kidney bean
• black bean
• enchilada sauce
• green chili
• taco seasoning

Instructions

1. 1 Combine ground beef, tomatoes, broth, kidney beans, black beans, enchilada sauce, corn, chilies, and taco seasoning in a slow cooker; mix well.
2. 2 Cover and cook on Low for 8 hours or High for 4 hours.

By Debbie B

Ingredients

• ✓ sweet corn
• tuna
• black bean
• sour cream
• buffalo wing sauce
• garlic salt
• cumin
• butter
• whole-wheat tortilla
• mexican cheese blend

Instructions

1. 1 Combine tuna, black beans, and sour cream in a large bowl. Stir in corn, Buffalo wing sauce, garlic salt, and cumin.
2. 2 Melt 1 1/2 teaspoons butter in a large skillet over medium heat. Add 1 tortilla and heat for 1 minute; flip. Spread 1/2 tuna mixture over tortilla, sprinkle with 1/2 Mexican cheese, and top with another tortilla. Cover the skillet; cook for 1 minute. Flip quesadilla, cover, and cook until cheese is melted, 1 to 2 minutes. Repeat with remaining butter, tortillas, and filling. Slice each quesadilla into 8 wedges.

By SUPERTIM99

Ingredients

• ✓ sweet corn
• hash brown potato
• cream-style corn
• evaporated milk
• vegetable broth
• sweet onion
• celery
• garlic powder
• chive
• worcestershire sauce
• black pepper

Instructions

1. 1 Stir potatoes, whole kernel corn, cream-style corn, evaporated milk, vegetable broth, sweet onion, celery, garlic powder, dried chives, Worcestershire sauce, and black pepper together in a slow cooker. Cook 6 hours on Low, stirring occasionally.

By Holyflower93

Ingredients

• ✓ sweet corn
• bacon
• onion
• potato
• cream-style corn
• water
• salt
• black pepper
• half-and-half
• parsley

Instructions

1. 1 Place bacon in a large, deep skillet and cook over medium-high heat for 5 minutes. Stir in onion and continue to cook, turning occasionally, until bacon and onion are evenly browned, about 5 minutes more. Drain bacon grease, leaving only 2 to 3 tablespoons in the skillet.
2. 2 Stir in potatoes to bacon-onion mixture. Cover, reduce heat to low and let simmer, stirring occasionally, until potatoes are browned, 5 to 7 minutes.
3. 3 Transfer mixture to a medium-sized pot. Add cream-style corn, sweet corn, and water. Bring to a boil; reduce heat to low and let simmer, stirring occasionally, until potatoes are easily pierced with a knife, about 15 minutes. Season with salt and pepper.
4. 4 Warm half-and-half gently in a small pan over medium-low heat just until bubbles begin to appear. Remove from heat and mix into stew until desired consistency is reached. Garnish with parsley.

By QHuntress

Ingredients

• ✓ sweet corn
• cannellini bean
• chicken stock
• chicken
• green chile
• chicken chili seasoning mix
• chicken bouillon granules
• onion powder
• black pepper
• sour cream
• cilantro

Instructions

1. 1 Combine cannellini beans, chicken stock, rotisserie chicken, corn, chiles, chili seasoning, bouillon granules, onion powder, and black pepper in a pot; bring to boil.
2. 2 Reduce heat; simmer at least 1 hour. Add sour cream during the last 15 minutes of cooking; stir to combine. Garnish with cilantro.

By Rob

Ingredients

• ✓ sweet corn
• bacon
• cumin
• salt
• cayenne pepper
• onion
• red bell pepper
• garlic
• beer
• cotija cheese
• cilantro

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. When cool, chop bacon; set aside.
2. 2 Place corn kernels in a large skillet over high heat; season with cumin, sea salt, and cayenne pepper. Flip corn kernels with a spatula as they cook, then stir in onion, bell pepper, and garlic, stirring every few minutes, until mixture begins to stick to the skillet.
3. 3 Pour beer into the skillet to help unstick mixture; cook and stir until corn develops very dark spots and onion and bell pepper are soft, about 20 minutes. Remove from heat; sprinkle with chopped bacon, cotija cheese, and cilantro.

By CaliforniCajun

Ingredients

• ✓ sweet corn
• ground beef
• potato
• carrot
• green bean
• tomato
• water
• tomato sauce
• salt
• black pepper

Instructions

1. 1 Heat a large pot over medium-high heat, and stir in the ground beef. Cook until the beef is crumbly, evenly browned, and no longer pink. Drain, and discard any excess grease.
2. 2 Stir in the potatoes, carrots, green beans, corn, tomatoes, tomato sauce, and water. Bring the soup to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Season to taste with salt and pepper.

By Chrisie

Ingredients

• ✓ sweet corn
• butter
• margarine
• ground venison
• onion
• garlic
• spanish rice mix
• water
• kidney bean
• tomato
• salsa

Instructions

1. 1 Melt 2 tablespoons butter in a large skillet over medium-high heat. Add venison and cook and stir until crumbly and no longer pink. Stir in onion and garlic and continue cooking until onion has softened and turned translucent, about 2 minutes.
2. 2 Meanwhile, melt remaining 2 tablespoons butter in a large saucepan over medium heat. Stir in Spanish rice mix and cook until lightly golden, about 5 minutes. Stir in cooked venison, water, kidney beans, tomatoes, and salsa; bring to a boil, then reduce heat to medium-low and simmer for 15 minutes. Stir in corn and continue cooking until rice is tender, about 5 minutes.

By VTQK

Ingredients

• ✓ sweet corn
• ground beef
• garlic salt
• cayenne pepper
• water
• beef broth
• red potato
• jalapeno pepper
• onion
• onion powder
• black pepper

Instructions

1. 1 Crumble ground beef into a skillet over medium heat; season with garlic salt and cayenne pepper. Cook and stir the ground beef until completely browned, breaking into small pieces as you stir, 5 to 7 minutes. Drain as much grease from the beef as possible.
2. 2 Combine water, beef broth, corn, potatoes, sliced jalapeno peppers, onion, onion powder, and black pepper in a slow cooker; add drained ground beef. Cook on High until potatoes are tender, stirring occasionally, 3 1/2 to 4 hours.

By Emily Vainer

Ingredients

• ✓ sweet corn
• rotisserie chicken
• chicken broth
• salsa
• black bean
• corn
• cream of chicken soup
• green chile pepper
• cumin
• chili powder
• garlic powder
• salt

Instructions

1. 1 Combine shredded chicken, chicken broth, salsa, sweet corn, black beans, southwest-style corn, condensed soup, diced green chiles, cumin, chili powder, garlic powder, and salt together in a large pot; bring to a boil.
2. 2 Reduce heat to medium-low and simmer until heated through and flavors have blended, about 20 minutes.

By Stacy

Ingredients

• ✓ sweet corn
• solid white tuna
• water
• onion
• cilantro
• salsa
• lime
• hot sauce
• salt
• pepper
• sour cream
• tostada shell

Instructions

1. 1 Place tuna in a bowl and flake with a fork. Stir in corn, onion, cilantro, salsa, and lime juice. Season with a few dashes of hot sauce, and salt and pepper to taste; stir to combine.
2. 2 Spoon onto tostada shells. Top each tostada with a dollop of sour cream and a bit more hot sauce.

By KMOUSE

Ingredients

• ✓ sweet corn
• olive oil
• onion
• celery rib
• potato
• vegetable bouillon
• marjoram
• parsley
• salt
• black pepper
• whole wheat pastry flour
• almond milk
• chicken stock

Instructions

1. 1 Heat olive oil in a Dutch oven over medium heat. Stir in onion and celery; cook until translucent and soft, 5 to 7 minutes. Add potatoes, cover, and cook until beginning to soften, about 5 minutes. Stir in corn, bouillon, marjoram, parsley, a generous amount of salt, and pepper; cover and cook until corn is warmed through, about 2 minutes. Stir in flour; cover and cook 2 minutes more.
2. 2 Stir almond milk and chicken stock into vegetable mixture; cover and bring to a boil. Lower heat and simmer until potatoes are tender and soup is thickened, 15 to 20 minutes. Remove from heat and cool slightly, about 5 minutes.

By Dana Edwards Stallings