Type what you have

Ingredients

• ✓ white shoepeg corn
• yellow cornmeal
• flour
• sugar
• salt
• oil

Instructions

1. 1 Mix corn, cornmeal, flour, sugar, and salt together in a large bowl until it forms a paste. If the mixture is runny, add equal amounts of flour and cornmeal to reach a paste-like consistency.
2. 2 Cover a sheet of waxed paper with a light dusting of flour. Place a tablespoon of the corn mixture on the waxed paper and roll into a ball. Repeat with remaining batter, adding more flour to the wax paper as needed.
3. 3 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
4. 4 Place batches of nuggets into the hot oil and fry until golden, 2 to 2 1/2 minutes. Transfer to a paper towel-lined plate to drain excess oil.

By TIFF0502

Ingredients

• ✓ white shoepeg corn
• corn kernel
• white wine
• water
• olive oil
• red onion
• garlic
• yellow bell pepper
• red bell pepper
• jalapeno pepper
• soy milk
• oregano
• chipotle salsa
• cornstarch
• water
• honey
• soy sauce
• orange zest
• garlic powder
• salt
• black pepper

Instructions

1. 1 Place the shoepeg corn and fresh corn into a large pot with the wine and water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
2. 2 Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the onions, garlic, yellow bell pepper, red bell pepper, and jalapeno pepper. Cook and stir until the vegetables have softened and the onion has turned translucent, about 10 minutes.
3. 3 Stir the pepper mixture into the pot with the corn along with the soy milk, oregano, and chipotle salsa. Return the soup to a simmer over medium-high heat, then reduce the heat to medium-low, and simmer uncovered for 10 minutes. Dissolve the cornstarch in 1/3 cup of cool water, and stir into the simmering soup along with the honey, soy sauce, orange zest, and garlic powder. Simmer another 10 minutes to thicken the soup, stirring frequently. Remove from the heat and season to taste with salt and cracked pepper before serving.

By jgmurphy

Ingredients

• ✓ white shoepeg corn
• cream cheese
• butter
• black bean
• tomato
• corn
• red pepper
• green pepper
• cheddar cheese
• jalapeno pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place cream cheese and butter in a 8x8-inch casserole dish. Heat in microwave in 2-minute intervals until melted; stir until smooth.
3. 3 Mix black beans, tomatoes, Mexican-style corn, and white corn into the cream cheese mixture.
4. 4 Bake casserole in the preheated oven until bubbling, about 20 minutes. Stir 1/2 cup Cheddar cheese into casserole until incorporated; top with jalapeno peppers and remaining 1/2 cup Cheddar cheese.
5. 5 Bake until cheese topping is melted and bubbling, 3 to 5 more minutes.

By Lori

Ingredients

• ✓ white shoepeg corn
• cheddar cheese
• corn
• corn niblet
• green onion
• mayonnaise
• sour cream
• green chile pepper
• jalapeno pepper
• garlic powder

Instructions

1. 1 Combine Cheddar cheese, Mexican-style corn, shoepeg corn, corn niblets, green onions, mayonnaise, sour cream, green chiles, jalapeños, and garlic powder in a large bowl.
2. 2 Cover the bowl; refrigerate before serving, 2 hours.

By Bhuman

Ingredients

• ✓ white shoepeg corn
• olive oil
• vegetable oil
• cider vinegar
• white sugar
• pinto bean
• black-eyed pea
• red onion
• celery
• red bell pepper
• cilantro

Instructions

1. 1 Combine olive oil, vegetable oil, cider vinegar, and sugar in a small saucepan; bring to a boil, remove from heat, and cool to room temperature.
2. 2 Combine pinto beans, black-eyed peas, corn, onion, celery, bell pepper, and cilantro in a large bowl; drizzle cooled vinaigrette over bean mixture and toss to coat.

By abtomesh