Type what you have

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
• 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
• 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
• 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
• 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

Ingredients

• ✓ corn
• water
• seafood seasoning

Instructions

1. 1 Combine 1 cup water and 1 teaspoon seafood seasoning in a multi-functional pressure cooker (such as Instant Pot). Place a steamer rack trivet in the bottom of the Pot; arrange corn on top of trivet, overlapping or stacking if needed. Sprinkle corn with remaining 1 teaspoon seasoning.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain and serve.

By fabeveryday

Ingredients

• ✓ corn
• butter
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil grate.
2. 2 Peel back corn husks and remove silk.
3. 3 Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.
4. 4 Wrap each ear of corn tightly in aluminum foil.
5. 5 Cook on the preheated grill, turning occasionally, until tender, about 30 minutes.
6. 6 Serve hot and enjoy!

By SUETEITSMA

Ingredients

• ✓ corn
• chili with beans
• egg
• american cheese

Instructions

1. 1 Stir chili with beans and corn together in a large skillet over medium heat; cook until heated through, about 5 minutes.
2. 2 Break eggs onto chili mixture and top eggs with American cheese.
3. 3 Cover and cook until eggs are set and cheese is melted, about 10 minutes.

By Dacifilia

Ingredients

• ✓ corn
• cream style corn
• seashell pasta
• processed cheese
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir whole kernel corn, cream-style corn, uncooked macaroni pasta, processed cheese, and butter together in a large bowl until well combined; transfer mixture into a casserole dish.
3. 3 Bake, covered, in the preheated oven for 30 minutes. Uncover, stir, and continue baking until macaroni is tender but firm, about 30 minutes more.

By Missy Borrowman

Ingredients

• ✓ corn
• cream-style corn
• spaghetti
• cheddar cheese
• margarine

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine whole kernel corn, cream-style corn, broken spaghetti, Cheddar cheese, and margarine in a 1 1/2-quart casserole dish.
3. 3 Bake in the preheated oven until spaghetti is cooked and tender, 20 to 25 minutes.

By Molly

Ingredients

• ✓ corn
• butter
• dill
• blue cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine butter and dill in a small bowl to form a paste; rub on each ear of corn. Wrap each ear individually in aluminum foil; arrange on a baking sheet.
3. 3 Bake in the preheated oven for 20 minutes. Transfer baking sheet to a heat-proof surface; carefully open each packet. Sprinkle corn with blue cheese.
4. 4 Bake corn in the preheated oven until cheese is melted, about 5 minutes.

By Chef Mo

Ingredients

• ✓ corn
• butter
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat butter in a cast iron skillet over medium-high heat. Cut kernels off corn cobs into the skillet with a knife. Scrape the cobs with the back of the knife to release corn "milk" and any remaining kernels into the pan. Add salt and pepper to taste.
3. 3 Fry until corn is hot and tender, about 10 minutes.

By George

Ingredients

• ✓ corn
• butter
• sweet onion
• salt
• pepper

Instructions

1. 1 Cut corn kernels from cob. Melt butter in a medium skillet over medium heat. Sauté corn kernels just until tender, then mix in onion. Continue to sauté until onion is just beginning to turn crispy. Season with salt and pepper. Enjoy warm or cold.

By Michelle Lewis

Ingredients

• ✓ corn
• butter
• salt
• brown sugar
• bacon

Instructions

1. 1 Preheat an outdoor grill for medium, indirect heat and lightly oil the grate.
2. 2 Place each ear on a sheet of aluminum foil large enough to wrap it completely. Brush corn with butter; season with salt.
3. 3 Spread brown sugar evenly on a large plate; roll corn in sugar.
4. 4 Wrap 2 bacon strips around each ear to cover; wrap foil around ears to completely enclose.
5. 5 Cook on the preheated grill over indirect heat, flipping occasionally, until corn is tender and bacon is crisp, 35 to 45 minutes.

By Tammi

Ingredients

• ✓ corn
• creamed corn
• macaroni
• butter
• processed cheese food

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
2. 2 Mix creamed corn, whole kernel corn, and uncooked macaroni together. Mix sliced butter and cheese into corn mixture; spoon into prepared dish. Cover.
3. 3 Bake in the preheated oven for 30 minutes. Uncover, stir, and bake uncovered until golden brown, about 30 more minutes.

By Casey

Ingredients

• ✓ corn
• butter
• creamed corn
• cornbread mix
• sour cream

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Combine butter, whole corn, creamed corn, cornbread mix, and sour cream in a mixing bowl until combined.
3. 3 Pour into prepared casserole dish.
4. 4 Bake in the preheated oven until golden brown and set, about 1 hour.

By Sarah Peipert

Ingredients

• ✓ corn
• butter
• creamed corn
• cornbread mix
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C ). Put butter into a 2-quart casserole dish and place into the oven to melt while preheating.
2. 2 When butter melts, remove the casserole dish from the oven. Mix both types of corn, cornbread mix, and sour cream into melted butter until well combined.
3. 3 Bake in the preheated oven for about 30 minutes.
4. 4 Serve and enjoy.

By Elizabeth

Ingredients

• ✓ corn
• salsa
• crema con sal
• asadero cheese
• cilantro
• black pepper

Instructions

1. 1 Heat a skillet over medium-high heat. Add corn, salsa, and crema con sal. Cook until heated through, 3 to 4 minutes. Remove from heat.
2. 2 Sprinkle with cheese, cilantro, and black pepper. Serve immediately.

By thedailygourmet

Ingredients

• ✓ corn
• ✓ corn
• butter
• garlic powder
• garlic
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for high heat.
2. 2 Lay two ears of corn each on two separate pieces of aluminum foil large enough to wrap the ears completely. Place 1 teaspoon butter, 1 teaspoon garlic powder, and 2 teaspoons minced garlic on top of each bundle of corn. Season with salt and pepper. Tightly wrap the corn in the foil.
3. 3 Cook on preheated grill for 10 minutes; turn. Continue to cook another 10 to 14 minutes.

By Janine

Ingredients

• ✓ corn
• cream-style corn
• sugar
• egg
• butter
• buttery round cracker

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Stir whole kernel corn, cream-style corn, sugar, egg, and about 3/4 of the melted butter together in a casserole dish. Fold about 1/2 of the crushed crackers into the corn mixture.
3. 3 Sprinkle remaining crushed crackers over the top of the mixture and drizzle with remaining butter.
4. 4 Bake in preheated oven until beginning to brown, 25 to 30 minutes.

By EARTHLYCHARM

Ingredients

• ✓ corn
• creamed corn
• cornbread mix
• sour cream
• butter
• egg

Instructions

1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x9-inch baking dish.
2. 2 Stir whole and creamed corn, cornbread mix, sour cream, melted butter, and eggs together in a medium bowl until well combined.
3. 3 Spoon mixture into the prepared dish.
4. 4 Bake in the preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.
5. 5 Serve and enjoy!

By Ruth Phillips

Ingredients

• ✓ corn
• water
• sea salt
• lime zest
• butter
• chili powder

Instructions

1. 1 Peel back corn husks, leaving them attached at bottoms of ears; remove and discard silk strings around kernels. Return husks around ears; soak in a bowl of lukewarm water, about 1 hour.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Combine salt and lime zest in a small bowl; set aside.
4. 4 Remove corn from water; peel back husks, keeping them attached. Pat corn dry using paper towels, leaving husks wet. Brush corn with melted butter; sprinkle lime salt and chili powder over entire surface of each ear.
5. 5 Cook on the preheated grill, turning occasionally, until tender, about 25 minutes.

By Janine

Ingredients

• ✓ corn
• butter
• bourbon whiskey
• cinnamon
• wood chip
• salt

Instructions

1. 1 Pull corn husks back to remove and discard the silk. Pull husks back over the corn. Soak corn in a pot of water for 1 hour.
2. 2 Place butter in a small dish. Add bourbon and cinnamon and carefully mix with a fork until well incorporated.
3. 3 Preheat the smoker to 225 degrees F (110 degrees C).
4. 4 Place corn, unstacked, onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke until corn is tender, turning halfway through, about 1 1/2 hours.
5. 5 Pull husks off corn and spread the bourbon butter over corn. Sprinkle with salt.

By France Cevallos

Ingredients

• ✓ corn
• sour cream
• butter
• creamed corn
• cornbread mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a mixing bowl, stir together the sour cream, butter, creamed corn, corn niblets, and corn muffin mix.
3. 3 Pour into a casserole dish or 9-inch baking dish. Bake in preheated oven for 40 minutes or until set.

By Pam Mignuolo

Ingredients

• ✓ corn
• vegetable oil
• chicken strip
• mashed potato
• cheddar cheese

Instructions

1. 1 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Fry chicken strips in hot oil until warmed through, 2 to 3 minutes. Transfer chicken to paper towel-lined plates using a slotted spoon. Cut chicken into bite-sized chunks.
3. 3 Layer mashed potatoes, Cheddar cheese, corn, and chicken into individual serving bowls.

By jreb66

Ingredients

• ✓ corn
• bread crumb
• egg
• butter
• pork chop
• cream of mushroom soup

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Combine corn, bread crumbs, egg, and butter in a medium bowl; mix until stiff and well combined.
4. 4 Using a paring knife to cut a deep horizontal slit into each chop to create a pocket.
5. 5 Fill each pocket with corn mixture. Place chops in a cooking dish, then pour mushroom soup over top.
6. 6 Bake in the preheated oven until chops are cooked through, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By RAINY918

Ingredients

• ✓ corn
• everything but the elote seasoning
• cooking spray
• cotija cheese
• mexican crema
• crema fresca
• cilantro

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) for 7 minutes.
2. 2 Meanwhile stand corn cobs on the end, and with a sharp knife (I used a wüsthof nakiri) cut each ear down the middle. Place corn cob halves flat on a cutting board and cut in half lengthwise (you will get a total of 4 'ribs' per ear of corn).
3. 3 Spray each corn rib with non-stick spray. Sprinkle 2 tablespoons of seasoning over the 16 corn ribs.
4. 4 Air fry corn ribs in batches for a total of 12 minutes. Remove from air fryer.
5. 5 Drizzle crema con sal over corn 'ribs' and sprinkle with cotija cheese and remaining seasoning. Garnish with chopped cilantro.

By thedailygourmet

Ingredients

• ✓ corn
• aluminum foil
• chicken breast
• barbecue sauce
• green bell pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat (or preheat the oven to 450 degrees F (232 degrees C)).
2. 2 Place 2 chicken breasts in center of each foil sheet. Spoon ¼ cup barbecue sauce over each breast; top each breast with ¼ each corn and bell pepper.
3. 3 Bring up sides of 1 foil sheet; double fold the top and ends to seal the packet, leaving room for heat circulation inside. Repeat with remaining foil sheet to make 2 packets.
4. 4 Cook on the preheated grill, covered, (or place packets on a baking sheet and bake in the preheated oven) until an instant-read thermometer inserted into chicken centers reads 165 degrees F (74 degrees C), 18 to 22 minutes.
5. 5 Open packets carefully, allowing steam to escape, by cutting along top fold with a sharp knife.

By Reynolds KitchensR