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White Chili
Dinner American

White Chili

4.6

Prep
15 min
Cook
30 min
Total
45 min

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

Corn and Zucchini Medley
Dinner American

Corn and Zucchini Medley

4.6

Prep
5 min
Cook
25 min
Total
30 min

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

Yum-Yum Corn
Dinner American

Yum-Yum Corn

4.3

Prep
10 min
Cook
30 min
Total
40 min

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

Succotash
Dinner American

Succotash

4.5

Prep
15 min
Cook
30 min
Total
45 min

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

Baked Corn
Dinner American

Baked Corn

4.0

Prep
10 min
Cook
60 min
Total
70 min

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

Cream Corn Like No Other
Dinner American

Cream Corn Like No Other

4.8

Prep
5 min
Cook
10 min
Total
15 min

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

Creamy Skillet Corn
Dinner American

Creamy Skillet Corn

4.2

Prep
10 min
Cook
15 min
Total
25 min

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

BBQ Chicken Cornbread Bake
Dinner American

BBQ Chicken Cornbread Bake

4.3

Prep
15 min
Cook
45 min
Total
60 min

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

Kicked-Up Goulash
Dinner American

Kicked-Up Goulash

4.2

Prep
10 min
Cook
25 min
Total
35 min

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

Curried Zucchini Corn Fritters
Dinner American

Curried Zucchini Corn Fritters

4.3

Prep
20 min
Cook
30 min
Total
50 min

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

Corn and Rice Medley
Dinner American

Corn and Rice Medley

4.5

Prep
5 min
Cook
25 min
Total
30 min

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

Southern Style Beef Stew
Dinner American

Southern Style Beef Stew

4.5

Prep
10 min
Cook
90 min
Total
100 min

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

Chef John's Three Corn Polenta
Dinner American

Chef John's Three Corn Polenta

4.8

Prep
10 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Melt 1 teaspoon butter and olive oil in a saucepan over medium-low heat. Cook and stir 2/3 of the corn, with a pinch of salt and a pinch of cayenne pepper in the hot butter and oil until the corn is fragrant and golden, about 10 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
  2. 2 Pour 2 cups water into corn mixture; bring to a simmer and whisk polenta into mixture. Bring to a simmer again, reduce heat to low, and simmer, stirring occasionally, until mixture is thick and polenta absorbs the water, 20 minutes. Add remaining 1/2 cup water and stir; cook for until water is completely absorbed, about 10 minutes more.
  3. 3 Stir remaining corn and 1 teaspoon butter into polenta mixture. Remove from heat, cover the pot, and let sit for 5 minutes before serving.

By John Mitzewich

Baked Creamed Corn
Dinner American

Baked Creamed Corn

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8-inch square casserole dish.
  2. 2 Melt butter and cream cheese in a saucepan over medium heat; add chicken bouillon and stir to dissolve. Mix in corn and season with pepper, nutmeg, and salt. Stir in cream. Transfer mixture to the prepared casserole dish. Sprinkle with cheese and top with crackers.
  3. 3 Bake in the preheated oven until lightly browned, about 20 minutes.

By Patty Ruth Hand Pirko

Fiesta Chicken and Black Beans
Dinner American

Fiesta Chicken and Black Beans

4.7

Prep
10 min
Cook
Total
30 min

Instructions

  1. 1 Heat 1 tablespoon oil in a large skillet over medium-high heat. Season chicken with Adobo seasoning. Cook chicken in hot oil, flipping once, until golden brown on both sides and cooked through, 5 to 7 minutes. Transfer chicken to a plate; tent with foil to keep warm.
  2. 2 Heat remaining 1 tablespoon oil in the skillet; add onions and peppers. Cook and stir until tender, about 5 minutes. Stir in black beans and corn. Continue cooking until warmed through, about 2 minutes. Remove pan from heat. Stir in avocado, lemon juice, and cilantro until combined.
  3. 3 Divide chicken among 4 serving plates; top with black bean mixture. Serve warm.

By Goya

Air Fryer Blackened Fish Tacos
Dinner American

Air Fryer Blackened Fish Tacos

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Combine black beans, corn, olive oil, lime juice, and salt in a bowl. Gently stir until beans and corn are evenly coated; set aside.
  3. 3 Lay fish fillets on a clean work surface and pat dry with paper towels. Lightly spray each fillet with cooking spray and sprinkle 1/2 of the blackened seasoning over the top. Flip fillets over, spray with cooking spray, and sprinkle with the remaining seasoning.
  4. 4 Place fish in a single layer in the basket of the air fryer, working in batches if necessary. Cook for 2 minutes. Flip fish and cook 2 more minutes; transfer to a plate.
  5. 5 Place bean and corn mixture in the basket of the air fryer and cook for 10 minutes, stirring halfway through.
  6. 6 Place fish into corn tortillas and top with bean and corn mixture. Serve with lime wedges and hot sauce.

By Soup Loving Nicole

Quick and Easy Stuffed Peppers
Dinner American

Quick and Easy Stuffed Peppers

4.4

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Arrange pepper halves in a 9-inch square glass baking dish. Cover the baking dish with plastic wrap and poke a few holes for vents. Cook in the microwave until tender, about 4 minutes. Set aside.
  2. 2 Mix together tomatoes with liquid, rice, and hot water in a medium microwave-safe bowl. Cover the bowl with plastic wrap. Cook in the microwave until rice is tender, about 4 minutes.
  3. 3 Remove plastic wrap carefully. Stir in kidney beans, corn, green onions, and red pepper flakes. Re-cover the bowl with plastic wrap. Cook in the microwave until heated through, about 3 minutes.
  4. 4 Spoon hot tomato mixture evenly into pepper halves. Cover the baking dish with plastic wrap and poke holes for vents. Cook in the microwave for 4 minutes.
  5. 5 Remove plastic wrap. Sprinkle stuffed peppers with mozzarella and Parmesan cheese. Allow to stand until cheese is melted, 1 to 2 minutes.

By Allrecipes Member

Cornbread Muffins
Dinner American

Cornbread Muffins

4.6

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
  2. 2 Beat sugar, butter, honey, eggs, and salt together in a large bowl until well combined. Mix in flour, cornmeal, and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
  3. 3 Bake in the preheated oven until a toothpick inserted into center of a muffin comes out clean, about 20 to 25 minutes.

By Lisa Kreft

Mendi's Favorite Orzo
Dinner American

Mendi's Favorite Orzo

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil over high heat. Add the orzo pasta, and cook until al dente, 6 to 7 minutes; drain.
  2. 2 Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, and season with onion powder, salt, and pepper. Cook and stir until the mushrooms have softened and released their liquid, about 5 minutes. Stir in the butter, corn, peas, parsley, and cooked orzo pasta. Season to taste with salt and pepper, and serve immediately.

By dizzygrltoo

Black Bean Vegetarian Meat Loaf
Dinner American

Black Bean Vegetarian Meat Loaf

4.7

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously coat the inside of an 8x13-inch baking dish with cooking spray.
  2. 2 Mash black beans in a large bowl. Mix crackers, Cheddar cheese, bell peppers, corn, onion, jalapeño pepper, egg white, taco seasoning, and Ranch seasoning into black beans until evenly mixed. Spoon mixture into the prepared baking dish; form into a loaf.
  3. 3 Bake in the preheated oven until cooked through, 45 to 60 minutes.

By Val's Mom

Slow Cooker Steak Salad with Cilantro Lime Dressing
Dinner American

Slow Cooker Steak Salad with Cilantro Lime Dressing

4.0

Prep
30 min
Cook
480 min
Total
510 min

Instructions

  1. 1 Rub steak with olive oil and steak seasoning. Place in a slow cooker and cover. Cook on Low until tender, about 8 hours.
  2. 2 Remove steak and let cool slightly. Slice or pull apart with forks.
  3. 3 Toss romaine, corn, avocado, mini peppers, and tomatoes together in a large bowl.
  4. 4 Blend yogurt, cilantro, lime juice, and salt in a food processor or blender until smooth.
  5. 5 Place steak pieces onto the salad and drizzle dressing on top.

By dompdx

Kelly's Chili
Dinner American

Kelly's Chili

4.3

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Heat the oil in a skillet over medium heat, and cook the chicken 10 minutes, or until juices run clear.
  2. 2 Transfer chicken to a large pot over medium heat. Pour the tomatoes and kidney bean liquid into the pot. Mix in onions and potatoes. Season with chili powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until vegetables are tender. Mix in kidney beans and corn, and continue cooking 10 minutes, or until heated through.

By SHREY

Thanksgiving Leftover Stuffing Muffins
Dinner American

Thanksgiving Leftover Stuffing Muffins

5.0

Prep
15 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray muffin tin cups with cooking spray.
  2. 2 Combine stuffing, turkey, and corn kernels in a large bowl, and stir gently. If mixture is particularly dry, add 1 tablespoon chicken broth, a little at a time, until mixture is moist, but not mushy. Loosely and equally portion stuffing mixture amongst the 12 muffin cups. Insert a Cheddar cheese cube into the center of each muffin cup.
  3. 3 Whisk eggs, 2 tablespoons chicken broth, salt, and pepper together in a cup. Divide egg mixture evenly among the cups. The egg mixture will not completely cover the stuffing, but it puffs up when baked.
  4. 4 Bake in the preheated oven until muffins are browned and slightly crisp on the top, 25 to 30 minutes.
  5. 5 Allow to cool for about 5 minutes before removing the muffins by running a knife around the edge of each cup. Serve warm with a dollop of cranberry sauce spooned on the top.

By lutzflcat