Type what you have

Ingredients

• ✓ whole kernel corn
• bacon
• onion
• green bell pepper
• thyme
• tomato sauce
• browning sauce
• salt
• black pepper
• red pepper flakes
• water
• white rice

Instructions

1. 1 Heat a large skillet over medium heat. Cook and stir bacon in the hot skillet until grease begins to render. Add onion, bell pepper, and thyme; cook, stirring occasionally, until onion is nearly translucent. Reduce heat to medium-low and stir in tomato sauce, browning sauce, salt, black pepper, and red pepper flakes; simmer for 3 minutes.
2. 2 Add corn; simmer for 3 more minutes. Slowly pour in water while stirring. Increase heat to high and stir in rice; bring to a boil. Cover, reduce heat to low, and simmer until liquid is absorbed, about 30 minutes.
3. 3 Fluff rice mixture with a fork to serve.

By Kristal

Ingredients

• ✓ whole kernel corn
• creamed corn
• white sugar
• all-purpose flour
• milk
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine corn, creamed corn, sugar, flour, milk, and eggs. Mix well. Pour mixture into a soufflé dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the middle of soufflé comes out clean, about 1 to 1 1/2 hours.

By MPORIS

Ingredients

• ✓ whole kernel corn
• mayonnaise
• parmesan cheese
• chile-lime seasoning
• lime

Instructions

1. 1 Heat corn in a skillet over medium heat until steaming, about 5 minutes. Remove from heat and drain water.
2. 2 Fill several cups or mugs halfway with the corn. Add 1 tablespoon mayonnaise, 1 tablespoon Parmesan cheese, and 1 to 2 teaspoons chile-lime seasoning to each cup. Squeeze lime juice on top.

By Kelsie

Ingredients

• ✓ whole kernel corn
• cream cheese
• butter
• jalapeno pepper
• garlic salt

Instructions

1. 1 In a medium saucepan combine corn, cream cheese, butter, jalapeno peppers and garlic salt. Cook over medium heat for about 10 minutes or until heated through, stirring constantly after cream cheese begins to melt.

By snoopincorp

Ingredients

• ✓ whole kernel corn
• cream-style corn
• egg
• cornbread mix
• sour cream
• cheddar cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan.
2. 2 In a large mixing bowl, combine corn, reserved liquid, eggs, corn bread mix and sour cream; stir until blended. Pour batter into prepared pan; sprinkle with cheese.
3. 3 Bake in preheated oven for 30 minutes, until golden brown.

By HOBOLTH4

Ingredients

• ✓ whole kernel corn
• cream-style corn
• egg
• white sugar
• all-purpose flour
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
2. 2 Combine corn, cream-style corn, eggs, sugar, flour, and milk in a large bowl. Mix until well combined. Pour into prepared baking dish.
3. 3 Bake in the preheated oven until set and golden brown around the edges, about 1 to 1½ hours.

By Mary Poris

Ingredients

• ✓ whole kernel corn
• bacon
• creamed corn
• butter
• processed cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble.
3. 3 In a 9x13 inch casserole dish combine bacon, creamed corn, whole kernel corn, butter and processed cheese; mix well.
4. 4 Bake in preheated oven for 25 minutes; stir. Bake another 20 minutes, or until heated through and set.

By JenFen

Ingredients

• ✓ whole kernel corn
• cream cheese
• butter
• milk
• jalapeno pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine cream cheese, butter, and milk in a medium saucepan over medium heat; stir until smooth.
3. 3 Combine corn and jalapeños in a 9x13-inch baking dish; pour in cream cheese mixture. Sprinkle with Cheddar cheese.
4. 4 Bake in the preheated oven for 35 minutes.

By IXIPIXIE

Ingredients

• ✓ whole kernel corn
• cream cheese
• butter
• milk
• all-purpose flour
• jalapeno pepper
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
2. 2 Combine cream cheese and butter in a microwave-safe bowl. Microwave on high until melted, 1 to 2 minutes.
3. 3 Pour cream cheese mixture into a large skillet; add milk and flour. Cook, stirring occasionally, over medium heat until mixture thickens, 3 to 5 minutes.
4. 4 Combine corn and jalapeño peppers in a bowl; add to cream cheese sauce. Season with salt and mix well. Pour into the prepared casserole dish.
5. 5 Bake in the preheated oven until lightly browned, about 30 minutes.

By Richard

Ingredients

• ✓ whole kernel corn
• corn muffin mix
• green chile pepper
• milk
• egg
• pinto bean
• ranch salad dressing
• green bell pepper
• tomato
• bacon bits
• cheddar cheese
• green onion

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease 6 muffin cups.
2. 2 Mix corn muffin mix, chile peppers, milk, and egg together until combined but still slightly lumpy. Fill the prepared muffin cups 2/3 full.
3. 3 Bake in the preheated oven until golden brown, 15 to 20 minutes. Let muffins cool for 15 minutes, then crumble into a bowl.
4. 4 Using 1/2 of each ingredient, make layers in a large glass bowl in the following order: muffin crumbs, pinto beans, salad dressing, bell pepper, corn, tomatoes, bacon bits, Cheddar cheese, and green onion. Repeat layers once more.
5. 5 Cover and refrigerate until chilled, about 2 hours.

By Jackie

Ingredients

• ✓ whole kernel corn
• olive oil
• onion
• garlic
• vegetable broth
• red potato
• carrot
• soy milk
• garlic powder
• salt
• black pepper
• all-purpose flour
• soy milk
• parsley

Instructions

1. 1 Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and begun to brown slightly, about 7 minutes. Remove from heat and set aside.
2. 2 Combine the vegetable broth, potatoes, carrots, corn, 1 1/2 cups soy milk, garlic powder salt, and pepper in a large pot. Bring to a boil over medium-high heat, then stir in the onion mixture. Reduce heat to medium-low and simmer, uncovered, until the potatoes and carrots are tender, about 20 minutes.
3. 3 Whisk together the flour and remaining 1/2 cup soy milk in a bowl. Stir the mixture into the soup, and continue to simmer until the soup has thickened, about 10 minutes. Stir in the parsley before serving.

By T Ray

Ingredients

• ✓ whole kernel corn
• sweet potato
• margarine
• black pepper
• canola oil
• veggie ground round
• green pepper
• garlic
• flour
• vegetable broth
• sweet pea
• carrot

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In pot of boiling water, cook potatoes for about 15 minutes or until tender.
3. 3 Drain well and return to pot. Add margarine and half of the fresh ground pepper and mash until smooth; set aside.
4. 4 In a non-stick skillet, heat oil over medium heat. Cook ground round, green pepper and garlic, stirring for 5 minutes.
5. 5 Stir in flour and cook, stirring, for 1 minute.
6. 6 Add stock to skillet; bring to a boil.
7. 7 Add peas, corn, carrots, and remaining ground pepper.
8. 8 Spread mixture into 8-inch (2 L) square baking dish. Spread mashed potato over top.
9. 9 Bake in the preheated oven for about 15 minutes or until bubbly around edges.

By Yves Veggie Cuisine

Ingredients

• ✓ whole kernel corn
• water
• chicken bouillon
• potato
• garlic
• onion
• celery
• carrot
• pea
• green bean
• butter
• all-purpose flour
• milk
• processed cheese

Instructions

1. 1 In a large pot over medium heat, combine water, bouillon, potatoes and garlic. Bring to a boil, then stir in onion, celery and carrots. Reduce heat and simmer 15 minutes.
2. 2 Stir in corn, peas and green beans and continue to cook on low heat.
3. 3 Meanwhile, in a medium saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux and let cook 10 seconds. Whisk in milk, a little at a time, and cook, stirring, until mixture is thick and bubbly. Stir in cheese until melted. Pour this mixture into the large soup pot, stir well and heat through.

By Candice

Ingredients

• ✓ whole kernel corn
• chicken broth
• onion
• potato
• evaporated milk
• butter
• salt
• pepper

Instructions

1. 1 In a large pot over medium heat, combine broth, corn, onion and potatoes. Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are just tender.
2. 2 Stir in evaporated milk and butter until butter is just melted. Season with salt and pepper and serve at once.

By R.T. Dowling

Ingredients

• ✓ whole kernel corn
• onion
• butter
• parsley
• all-purpose flour
• half-and-half cream
• salt
• black pepper

Instructions

1. 1 Sauté onion in butter with parsley flakes until onion is tender, about 8 minutes.
2. 2 Stir flour into onion mixture (mixture will be lumpy). Slowly stir in half-and-half until smooth and creamy. Add corn and cook until slightly thickened, about 5 minutes.
3. 3 Season with salt and pepper. Ladle soup into bowls and garnish with popped corn.

By MARBALET

Ingredients

• ✓ whole kernel corn
• ground beef
• tomato
• green bean
• red bean
• onion
• oregano
• cayenne pepper
• salt
• pepper

Instructions

1. 1 Brown the ground beef in a skillet over medium heat until no longer pink. Drain off any excess grease.
2. 2 In a stock pot or Dutch oven, combine the ground beef, tomatoes, corn, green beans, red beans, and onion. Season with oregano, cayenne pepper, and salt and pepper to taste. Cover and simmer for at least 50 minutes over medium to low heat. The longer it cooks, the better it gets!

By Jon Roberts

Ingredients

• ✓ whole kernel corn
• creamed corn
• egg
• half-and-half
• heavy cream
• all-purpose flour
• cornmeal
• white sugar
• butter
• salt
• black pepper

Instructions

1. 1 Combine cream-style corn, regular corn, eggs, half-and-half, cream, flour, cornmeal, sugar, melted butter, salt, and pepper in a 2-1/2 to 3-quart casserole.
2. 2 Bake at 325 to 350 degrees F (165 to 175 degrees C) for 1 hour or until set.

By REYNOLD

Ingredients

• ✓ whole kernel corn
• garlic powder
• italian seasoning
• parsley
• cayenne pepper
• curry powder
• mustard
• cumin
• salt
• black pepper
• beef bouillon granules
• white sugar
• beef broth
• tomato juice
• tomato
• green bean
• carrot
• pea
• potato
• cabbage
• venison stew meat
• butter

Instructions

1. 1 Melt 1/2 cup of butter in a very large stockpot over medium-high heat. Add venison; cook and stir until browned, about 5 minutes. Add remaining 1 cup butter, then add cabbage, potatoes, corn, peas, carrots, beans, and diced tomatoes. Pour in tomato juice and broth, then stir in sugar, bouillon, black pepper, salt, cumin, mustard, curry powder, cayenne pepper, parsley, Italian seasoning, and garlic powder.
2. 2 Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until venison is tender and soup has thickened slightly, about 1 1/2 hours.

By logansmommy

Ingredients

• ✓ whole kernel corn
• vegetable broth
• potato
• onion
• garlic
• red chile pepper
• chili powder
• salt
• parsley
• black pepper
• soy milk
• margarine
• lime

Instructions

1. 1 Place the corn, vegetable broth, potatoes, onion, garlic, red chile peppers, chili powder, salt, parsley, and black pepper in a slow cooker; cover. Cook on Low for 7 hours.
2. 2 Pour the vegetable mixture into a blender, filling the pitcher no more than halfway full. Hold the lid of the blender with a folded kitchen towel and carefully start the blender using a few quick pulses before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the mixture in the cooking pot. Once everything has been pureed, return it to the slow cooker. Stir the soy milk and margarine to the mixture; cook on Low for 1 hour more. Add the lime juice to serve.

By Megan Elizabeth Monts

Ingredients

• ✓ whole kernel corn
• instant rice
• water
• ground beef
• taco seasoning mix
• corn
• water
• cheddar cheese
• flour tortilla
• salsa
• cheddar cheese

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C).
2. 2 Stir the rice and 1/2 cup water together in a microwave-safe bowl. Cover, and cook in the microwave on High for 6 minutes until the water is fully absorbed; set aside. While the rice is cooking, heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
3. 3 Reduce heat to medium, and stir in the taco seasoning, corn, 1/2 cup water, 1 1/2 cups Cheddar cheese, and the cooked rice. Cook and stir until the cheese has melted and the corn is hot. Spoon the mixture into the flour tortillas. Roll into a tight cylinder, and pack into an 8x11-inch baking dish (it will be a tight squeeze). Pour the salsa over top, and sprinkle evenly with 1 1/2 cups Cheddar cheese.
4. 4 Bake in the preheated oven until the cheese topping has melted and is beginning to brown, about 10 minutes.

By newmilitarymommy

Ingredients

• ✓ whole kernel corn
• onion
• parsley
• butter
• garlic
• all-purpose flour
• milk
• chicken broth
• cream cheese
• garlic salt
• black pepper
• cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine onion, parsley, butter, and minced garlic in a large pot over medium heat; cook and stir until onions are tender, about 5 minutes.
3. 3 Whisk in flour to make a thick paste; whisk in milk and chicken broth until soup thickens slightly.
4. 4 Stir in corn and cream cheese until heated through.
5. 5 Add garlic salt, black pepper, and cayenne pepper to taste; stir until combined.

By Abby

Ingredients

• ✓ whole kernel corn
• cooking spray
• cornbread mix
• water
• bacon
• sour cream
• mayonnaise
• ranch dressing mix
• pinto bean
• tomato
• green bell pepper
• green onion
• cheddar cheese

Instructions

1. 1 To make the cornbread: Preheat the oven to 375 degrees F (190 degrees C). Spray the bottom and sides of an 8x8-inch pan with cooking spray.
2. 2 Combine cornbread mix and water in a large mixing bowl until smooth; pour into prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool; crumble and set aside.
4. 4 Meanwhile, make the salad: Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
5. 5 Whisk sour cream, mayonnaise, and dressing mix together in a medium bowl.
6. 6 Crumble 1/2 of the cornbread in the bottom of a large serving dish. Evenly layer with 1 can of pinto beans, 1/2 of the tomatoes, 1/2 cup green bell pepper, 1/2 cup green onions, 1 can of corn, 1 cup of cheese, 1/2 of the bacon, and 1/2 of the sour cream mixture. Repeat the layers. Cover and chill for at least 2 hours before serving.

By Rosemarie

Ingredients

• ✓ whole kernel corn
• ground beef
• garlic
• onion
• chili powder
• black bean
• sour cream
• salsa
• tortilla chip
• cheddar cheese
• tomato
• green onion

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a medium skillet over medium heat, brown the ground beef with the garlic and onion; drain.
3. 3 In a large mixing bowl, combine the meat mixture, chili powder, black beans, corn, sour cream and salsa. Stir until well blended.
4. 4 Into a 9x13 inch baking dish, spoon enough of the beef mixture to cover the bottom. Arrange half of the crushed tortilla chips on top of the meat mixture and layer with 1 cup of Cheddar cheese. Spoon another layer of the meat mixture on top of the cheese layer, cover with remaining chips and layer with 1 cup of cheese. Spread final layer of meat mixture on top and sprinkle the remaining 1 cup of cheese on top. Top with diced tomato and green onions.
5. 5 Bake in the preheated oven for 40 minutes. Let cool for 10 minutes before serving.

By Linda Mazur

Ingredients

• ✓ whole kernel corn
• riced cauliflower
• cilantro
• lime juice
• salt
• black pepper
• pork roast
• black bean
• cheddar cheese
• crema
• salsa
• cilantro ranch dressing
• avocado
• lime

Instructions

1. 1 Steam cauliflower rice according to package directions, about 6 minutes. Once cauliflower is cooked, empty contents into a large bowl; add in cilantro, lime juice, salt, and pepper. Cover and set mixture aside.
2. 2 Meanwhile, heat cooked shredded pork in a pan on the stovetop until warmed through, 3 to 5 minutes.
3. 3 Mix corn and beans together in a medium microwave-safe bowl. Microwave to heat through, about 2 minutes.
4. 4 Assemble bowls by adding 5 ounces cilantro-lime cauliflower rice, top with 4 ounces pork, black beans, and corn. Add 1 tablespoon each: salsa, Cheddar cheese, crema con sal, and cilantro ranch dressing to each bowl. Garnish with sliced avocado and lime wedges.

By thedailygourmet

Ingredients

• ✓ whole kernel corn
• olive oil
• carrot
• green bell pepper
• shrimp
• onion
• garlic
• egg
• rice
• oyster sauce
• soy sauce
• butter
• salt
• egg

Instructions

1. 1 Heat 2 tablespoons olive oil in a large skillet over medium heat. Add carrot and bell pepper; cook and stir until slightly softened, about 5 minutes. Stir in shrimp, onion, corn, and garlic; cook and stir until shrimp turn pink and are no longer translucent, 5 more minutes. Pour off any liquid, reduce the heat to low, and let simmer.
2. 2 Heat remaining 1 tablespoon olive oil in a separate skillet over medium heat. Pour in beaten eggs and scramble until firm and no longer runny, 2 to 3 minutes. Gently mix scrambled eggs into shrimp and vegetables.
3. 3 Stir rice, oyster sauce, soy sauce, 3 teaspoons butter, and salt into shrimp mixture, tossing until thoroughly combined and rice and shrimp are coated with sauce.
4. 4 Heat remaining 1 teaspoon butter in a small nonstick skillet over medium heat until melted and no longer foaming. Crack one whole egg into the skillet, cover, and cook until the bottom is slightly browned, the yolk is runny, and the top of the white is slightly firm, about 3 minutes. Transfer to a plate and repeat with remaining eggs, adding more butter as needed.
5. 5 Serve fried eggs on top of shrimp fried rice.

By mykoreaneats

Ingredients

• ✓ whole kernel corn
• rotisserie chicken
• water
• onion
• butter
• garlic
• carrot
• celery
• parsley
• oregano
• black pepper
• whole wheat noodle
• water
• cornstarch

Instructions

1. 1 Place rotisserie chickens, with juices, in a very large stockpot. Cover with water and bring to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes. Remove chickens and let cool until safe to handle. Remove meat from bones and cut into small pieces.
2. 2 Strain stock, if needed, into another container; set aside.
3. 3 Combine onions and butter in the stockpot over medium heat. Cook and stir onions until translucent, 5 to 7 minutes. Add garlic and cook for 5 minutes. Stir in carrots and celery. Cook, stirring occasionally, until nearly tender, about 15 minutes. Stir in corn, parsley, and pepper.
4. 4 Pour chicken stock back into the pot and bring to a boil. Cook until carrots are tender, 6 to 7 minutes. Add noodles and cook until starting to soften yet still firm to the bite, 5 to 6 minutes.
5. 5 Mix water and cornstarch together in the meantime. Reduce heat to medium. Stir cornstarch slurry into the soup, a little at time, to reach desired thickness. Add chicken to the soup and heat through, about 5 minutes.

By GreyhoundMom

Ingredients

• ✓ whole kernel corn
• tomato
• red bell pepper
• jalapeno pepper
• lemon juice
• cilantro
• basil
• red pepper flakes
• black bean
• olive oil
• onion
• garlic
• instant brown rice
• salt
• pepper

Instructions

1. 1 In a large bowl, combine tomatoes, red bell pepper, jalapeno pepper, lemon juice, cilantro, basil, red pepper flakes, corn, and beans. Stir to combine the vegetables, then set aside.
2. 2 In a medium saucepan, heat olive oil at a medium-low heat. Add onions and saute until they are translucent. Add garlic and saute for another minute. Pour in rice and toss to coat. Add reserved liquid from the corn and beans, along with any additional liquid as directed on the rice box. Cook the rice to package specifications. Let the rice cool slightly.
3. 3 Combine the rice and vegetable mixture. Salt and pepper to taste and serve.

By Stacey

Ingredients

• ✓ whole kernel corn
• vegetable oil
• onion
• carrot
• garlic
• green bell pepper
• red bell pepper
• celery
• chili powder
• mushroom
• tomato
• kidney bean
• cumin
• oregano
• basil

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Sauté onions, carrots, and garlic in hot oil until tender. Add bell peppers, celery, and chili powder. Cook, stirring occasionally, until vegetables are tender, about 6 minutes.
2. 2 Stir in mushrooms and cook until softened, about 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, then reduce heat to medium. Cover and simmer for 20 minutes, stirring occasionally.

By Tia the Baker

Ingredients

• ✓ whole kernel corn
• butter
• beef stew meat
• cream of mushroom soup
• milk
• salt
• black pepper
• potato
• butter
• milk
• salt
• black pepper
• salt
• black pepper

Instructions

1. 1 Make stew: Heat butter in a large skillet over medium heat. Cook beef in hot butter, stirring occasionally, until browned on all sides, about 20 minutes. Stir in condensed soup, milk, salt, and pepper. Cover, reduce heat, and simmer, stirring occasionally, until thickened to gravy consistency, at least 1 hour.
2. 2 Meanwhile, make mashed potatoes: Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Add butter, milk, salt, and pepper; beat with an electric mixer until smooth. Transfer to a serving platter, cover to keep warm, and set aside.
3. 3 Make corn: Heat corn in a saucepan over medium heat until tender, about 15 minutes. Season with salt and pepper.
4. 4 Pour beef stew over mashed potatoes and place corn on the side to serve.

By Jamie

Ingredients

• ✓ whole kernel corn
• ground beef
• kielbasa sausage
• onion
• garlic
• water
• pinto bean
• tomato
• tomato
• green chile pepper
• mixed vegetable
• baking potato
• cumin
• chili powder
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Cook ground beef in a large skillet over medium-high heat until crumbly but not yet cooked through, about 5 minutes. Add sausage, onion, and garlic; cook and stir until meat is no longer pink and onion is translucent, 5 to 7 minutes. Drain grease.
3. 3 Transfer beef and sausage mixture to a large pot over medium-low heat. Add water, corn, pinto beans, diced tomatoes, diced tomatoes with chile peppers, and mixed vegetables. Stir in potatoes, cumin, chili powder, salt, and pepper.
4. 4 Cover and simmer, stirring occasionally, for a minimum of 1 hour; the longer it cooks, the better it gets.

By Glenda Beall