Type what you have

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
• 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
• 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
• 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
• 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

Ingredients

• ✓ sweet corn
• cream-style corn
• tomato
• chicken breast
• pork
• ketchup
• tomato sauce
• water
• bacon drippings
• barbecue sauce
• worcestershire sauce
• hot sauce
• black pepper

Instructions

1. 1 Combine cream-style corn, tomatoes, chicken, pork, sweet corn, ketchup, tomato sauce, water, bacon drippings, barbeque sauce, Worcestershire sauce, hot sauce, and black pepper in a Dutch oven or stockpot.
2. 2 Simmer, stirring occasionally, over low heat until heated through, 20 to 45 minutes.

By Stacy

Ingredients

• ✓ sweet corn
• butter
• red bell pepper
• green bell pepper
• shallot
• green onion
• salt
• black pepper
• zucchini
• water
• cajun seasoning
• half and half
• shrimp

Instructions

1. 1 Melt 2 tablespoons butter in a large skillet over medium heat. Add bell peppers, shallot, and green onion; season with salt and pepper. Sauté until vegetables are soft, about 5 minutes.
2. 2 Add corn, zucchini, water, and 2 teaspoons Cajun seasoning to the skillet. Cook until zucchini is tender, about 2 minutes. Stir in half-and-half and turn off the heat.
3. 3 Meanwhile, season shrimp with remaining 2 teaspoons Cajun seasoning.
4. 4 Melt remaining 2 tablespoons butter in a separate skillet. Add shrimp and cook in four batches until curled, pink, and cooked all the way through, 2 to 4 minutes per batch; do not overcook.
5. 5 Divide corn mixture between four plates. Top each plate with 5 cooked shrimp. Serve immediately.

By Real Butter

Ingredients

• ✓ sweet corn
• olive oil
• onion
• ground beef
• garlic powder
• onion powder
• black pepper
• cream of mushroom soup
• green bean
• tater tot
• seasoned salt
• cheddar cheese
• scallion

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C)
2. 2 Set a large deep cast iron skillet over medium-high heat. Add olive oil and swirl to coat skillet evenly. Add onions to skillet in one even layer; top with ground beef, breaking it up into small pieces. Cook undisturbed until onions are translucent, about 2 minutes. Stir beef and onions until well combined, and cook until beef is cooked through and browned, stirring occasionally, 3 to 4 minutes longer.
3. 3 Reduce heat to medium. Season beef with garlic powder, onion powder, and black pepper. Cook, stirring often, for 1 more minute. Remove from heat. Add cream of mushroom soup, green beans, and corn; stir until well combined.
4. 4 Toss tater tots and seasoned salt in a bowl to combine. Arrange tater tots decoratively over beef mixture in the skillet, avoiding large gaps between tots.
5. 5 Bake in the preheated oven until tater tots are golden and crisp, about 1 hour. Sprinkle with cheese and scallions; cool 10 minutes before serving. Recipe developed by Amanda Stanfield

By Corey Williams

Ingredients

• ✓ sweet corn
• ground beef
• onion
• garlic
• green bell pepper
• long grain white rice
• beef broth
• water
• beef bouillon
• tomato
• black pepper
• mozzarella cheese
• monterey jack cheese

Instructions

1. 1 Place ground beef, onion, garlic, and bell pepper in a saucepan over medium heat and cook until beef is evenly brown. Drain grease.
2. 2 Mix rice, broth, water, bouillon, tomatoes, and corn into the saucepan. Season with pepper. Bring to a boil. Reduce heat to low, cover, and simmer 25 minutes. Top with mozzarella and Monterey Jack cheeses to serve.

By nikimbc80

Ingredients

• ✓ sweet corn
• lemon
• sweet onion
• serrano chile
• garlic
• thyme
• seafood seasoning
• kosher salt
• bay leaf
• red potato
• kielbasa sausage
• littleneck clam
• shrimp
• king crab leg

Instructions

1. 1 Fill a very large stockpot fitted with a basket insert with about 8 quarts of water, or about halfway full. Squeeze lemons into the water, tossing the halves in too. Add onions, chiles, garlic, thyme, seafood seasoning, kosher salt, and bay leaves; bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes.
2. 2 Stir potatoes into the pot and simmer for 15 to 20 minutes.
3. 3 Next, add sausage and corn; cook another 5 minutes, making sure everything stays covered with the liquid.
4. 4 Add clams and boil until they open, about 8 minutes. Toss in shrimp and shut off the heat. Cover the pot and let shrimp steep in the flavor for 10 minutes, adding crab in the last 5 minutes (press them into the liquid).
5. 5 Drain and spread crab, shrimp, sausage, clams, corn, potatoes, and onions out on a newspaper-covered table or on three large serving trays. Sprinkle with a dusting of Old Bay or provide for individual use.

By Brian Sapp

Ingredients

• ✓ sweet corn
• vegetable oil
• onion
• celery
• salt
• black pepper
• creamed corn
• saltine cracker
• egg
• milk
• butter
• black pepper
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Heat oil in a skillet over medium heat; stir in onion and celery. Saute until the onion has softened and turned translucent, about 5 minutes. Season with salt and pepper, if desired. Transfer to a large bowl with whole-kernel corn, creamed corn, and crushed crackers.
3. 3 Whisk together eggs and milk in a small bowl and add to the corn mixture. Add butter, pepper, and salt; mix until all ingredients are incorporated. Pour into the prepared baking dish.
4. 4 Bake in the preheated oven until edges are golden brown, 45 to 60 minutes. Let cool for 5 to 10 minutes before serving.

By HJP

Ingredients

• ✓ sweet corn
• ground beef
• onion
• water
• butter
• cornbread stuffing mix
• tomato
• jalapeno pepper
• tomato
• green chile pepper
• chili powder
• cumin
• hot pepper sauce
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 While the beef is cooking, make stuffing. Bring water and butter to a boil in a medium saucepan. Stir in stuffing mix; cover. Remove from heat. Let stand for 5 minutes. Fluff with a fork.
4. 4 Stir both cans of diced tomatoes, chili powder, cumin, and hot sauce into the beef mixture. Simmer for 2 minutes. Add corn and Cheddar cheese. Simmer until cheese is melted completely, about 1 minute. Transfer mixture to a casserole dish. Spread cornbread stuffing evenly over the top.
5. 5 Bake in the preheated oven until browned, 20 to 30 minutes.

By AndreaF

Ingredients

• ✓ sweet corn
• grape tomato
• asparagus
• zucchini
• yellow onion
• red bell pepper
• olive oil
• red pepper flake
• sea salt
• black pepper
• feta cheese
• thyme
• rigatoni pasta
• lemon
• parsley
• pecorino romano cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine grape tomatoes, asparagus, zucchini, onion, bell pepper, and corn kernels in a large baking dish. Drizzle generously with olive oil and sprinkle with pepper flakes, sea salt, and pepper. Toss to coat and make a well in the center of the dish. Place feta blocks in the well. Drizzle feta with more olive oil and season with sea salt, pepper, and a pinch of pepper flakes. Nestle thyme sprigs into vegetables around the dish.
3. 3 Bake uncovered in the preheated oven until vegetables are soft and feta is lightly browned, about 40 minutes.
4. 4 When vegetables and feta have cooked for 25 minutes, bring a large pot of lightly salted water to a boil. Cook rigatoni in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving 1 cup pasta water. Set aside.
5. 5 When vegetables and feta are finished cooking, turn the broiler to 500 degrees F (260 degrees C) and broil vegetables for 1 minute for some final browning.
6. 6 Squeeze lemon over vegetables and feta; stir in parsley until incorporated. Stir in rigatoni and reserved pasta water to help feta coat pasta evenly. Season with salt and pepper as needed and sprinkle with Pecorino Romano cheese.

By Jonathan Charbz

Ingredients

• ✓ sweet corn
• butter
• chicken thigh
• bacon
• carrot
• celery
• red onion
• garlic
• vegetable broth
• cream of chicken soup
• water
• heavy cream
• paprika
• black pepper
• buttermilk biscuit

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Cook chicken in hot butter on both sides until just cooked through. Transfer chicken to a plate and allow to cool slightly. Scrape chicken drippings into a large stockpot; set the stockpot aside. Use forks to pull chicken meat from the bones and chop into small pieces or shred; set aside.
2. 2 Place bacon in the same large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble and set aside. Reserve 1 tablespoon bacon drippings.
3. 3 Place the large stockpot with chicken drippings over medium-high heat. Cook and stir carrots, celery, onion, and garlic in hot chicken drippings until onion is soft and transparent. Add vegetable broth, chicken, and reserved bacon grease; bring to a boil. Reduce heat to medium and simmer for 12 minutes.
4. 4 Stir in condensed soup, water, heavy cream, and paprika. Cook, stirring occasionally, until heated through, about 5 minutes. Stir in corn; season with pepper.
5. 5 Tear each biscuit into quarters and drop into stew. Reduce heat to medium-low; stir occasionally until dough is cooked through and forms dumplings on the top of stew, about 10 minutes. Remove from heat and garnish servings with crumbled bacon.

By averyfern

Ingredients

• ✓ sweet corn
• bacon
• onion
• red bell pepper
• salt
• black pepper
• garlic
• seafood seasoning
• chicken broth
• red potato
• water
• milk
• butter
• cod fillet
• flat-leaf parsley

Instructions

1. 1 Cook bacon in a soup pot over medium heat until crisp and brown, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in the pot.
2. 2 Cook and stir onion and red bell pepper until softened, about 5 minutes; season with salt and pepper. Stir in garlic and seafood seasoning. Cook and stir, 2 more minutes.
3. 3 Pour in chicken broth and stir in potatoes and corn; add water if needed to cover vegetables. Bring to a boil and reduce heat to low; simmer until potatoes are tender, about 15 minutes.
4. 4 Stir in milk and butter until butter has melted; mix in reserved bacon. Bring the soup just to the boiling point and stir in cod and parsley; cook, stirring occasionally, until fish flakes easily, 5 to 8 minutes.

By yanktoncook

Ingredients

• ✓ sweet corn
• olive oil
• onion
• jalapeno pepper
• green bell pepper
• garlic
• artificial chicken
• vegetable broth
• pinto bean
• cauliflower floret
• oregano
• cumin
• black pepper
• salt
• sour cream
• cilantro

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add olive oil. Add onion, jalapeno peppers, bell pepper, and garlic to hot oil; saute until onions begins to soften, about 3 minutes. Add artificial chicken pieces and saute for another 3 minutes.
2. 2 Add vegetable broth, pinto beans, frozen cauliflower, frozen corn, oregano, cumin, pepper, and salt. Close and lock the lid. Select Soup function and set timer for 15 minutes.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Stir in sour cream. Ladle into bowls and top with fresh cilantro.

By Michele S

Ingredients

• ✓ sweet corn
• black pepper
• salt
• saffron
• thyme
• parsley
• lemon pepper
• worcestershire sauce
• soy sauce
• chicken broth
• sweet pea
• white rice
• garlic
• onion
• red bell pepper
• celery
• carrot
• butter

Instructions

1. 1 Melt butter in a large saucepan over medium heat; cook and stir carrots, celery, red bell pepper, onion, and garlic until the vegetables begin to soften, about 5 minutes.
2. 2 Gently stir rice, corn, and peas into vegetables to combine. Pour chicken broth, soy sauce, and Worcestershire sauce into rice mixture. Season with lemon pepper, parsley, thyme, saffron, salt, and black pepper, bring to a boil, and reduce heat to low. Cover and simmer until rice is tender, about 20 minutes. Remove from heat and let pilaf stand covered until grains are separate, 10 to 15 more minutes.

By tooshay

Ingredients

• ✓ sweet corn
• beer
• sour cream
• cream cheese
• white sugar
• great northern bean
• pinto bean
• cayenne pepper
• black pepper
• thyme
• oregano
• basil
• salt
• chili powder
• beef bouillon
• garlic
• jalapeno pepper
• green bell pepper
• onion
• water
• ground chicken

Instructions

1. 1 Combine chicken and water in a large Dutch oven over medium-high heat; cook and stir, breaking up chicken finely, about 5 minutes. Add onion, bell pepper, jalapeños, and garlic; cook until vegetables are soft and liquid is nearly cooked off, about 5 minutes.
2. 2 Stir in bouillon, chili powder, salt, basil, oregano, thyme, black pepper, and cayenne pepper; reduce heat to medium. Taste and adjust seasonings. Stir in pinto beans, great northern beans, corn, and sugar. Add cream cheese and sour cream; cook and stir until thoroughly combined. Stir in beer.
3. 3 Reduce heat to low, cover, and simmer, stirring occasionally, for 45 to 60 minutes.

By Dean

Ingredients

• ✓ sweet corn
• egg
• puff pastry
• black pepper
• salt
• heavy cream
• all-purpose flour
• sage
• thyme
• nutmeg
• rosemary
• black pepper
• salt
• garlic
• pea
• celery
• carrot
• potato
• olive oil
• butter
• chicken broth
• chicken breast

Instructions

1. 1 Place chicken breasts into a large pot and cover with chicken broth; bring to a boil. Reduce heat to medium-low and simmer until no longer pink in the center and the juices run clear, 20 to 25 minutes. Take chicken out of broth; pull apart or chop as desired. Keep broth hot.
2. 2 Melt 3 tablespoons butter and olive oil in a large Dutch oven or stockpot over medium-high heat. Add potatoes, carrots, corn, celery, peas, and garlic. Saute until onions turn soft and translucent, about 15 minutes. Add 3 teaspoons salt, 2 teaspoons black pepper, rosemary, nutmeg, thyme, and sage. Cook and stir until combined into the vegetable mixture, about 1 minute.
3. 3 Melt remaining 2 tablespoons butter in the vegetable mixture. Sprinkle flour on top. Cook, stirring constantly, until vegetables are coated, about 1 minute. Ladle in the hot chicken broth, 1 cup at a time, stirring constantly, until pot is sufficiently filled; you may not need all of the broth.
4. 4 Stir heavy cream into the pot; turn up heat slightly. Add the pulled chicken. Season with salt and pepper. Cook, stirring occasionally and scraping the bottom, until flavors blend, about 5 minutes. Reduce heat and simmer, uncovered, until filling has thickened, about 20 minutes. Let cool for about 5 minutes.
5. 5 Preheat the oven to 375 degrees F (190 degrees C). Grease two 12-cup muffin tins. Line 2 baking sheets with aluminum foil and set the muffin tins on top.
6. 6 Pour filling into the muffin cups.
7. 7 Roll puff pastry onto a work surface and smooth it out a bit. Cut into 24 pieces slightly larger than the muffin cups. Place pastry pieces on top of the filling in the muffin cups, letting about 1/4 inch of the pastry hang off the edges. Brush tops of the pot pies with the whipped egg. Season with salt and pepper. Cut some slits for venting.
8. 8 Bake in the preheated oven until golden brown, 15 to 25 minutes. Let sit for at least 5 minutes before serving.

By Emilie Hudgins

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