Type what you have

Ingredients

• ✓ corn kernel
• butter
• cream cheese

Instructions

1. 1 Combine corn, butter, and cream cheese in a medium sized saucepan. Cook over medium heat for about 20 minutes. Serve hot.

By Earla Taylor

Ingredients

• ✓ corn kernel
• cream cheese
• butter
• white sugar
• american cheese
• milk

Instructions

1. 1 In a 6 quart slow cooker, combine the corn, cream cheese, butter, sugar, American cheese and milk. Cover and set to Low. Cook for about 3 hours, stirring every 30 minutes. Cheese and milk burn easily, so I would not recommend cutting the time and using the High setting.

By mamamelton

Ingredients

• ✓ corn kernel
• tomato
• jalapeno pepper
• lime juice
• cilantro
• garlic
• salt

Instructions

1. 1 Mix corn kernels, tomato, jalapeno pepper, lime juice, cilantro, garlic, and salt together in a bowl. Cover and let stand until flavors blend, about 15 minutes.

By MYMOMSTHEBESTCOOK

Ingredients

• ✓ corn kernel
• cream cheese
• butter
• evaporated milk
• green chile

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Melt cream cheese and butter in a saucepan. When ingredients are melted, stir in evaporated milk, corn, and green chilies. Pour mixture into an 8x8 inch pan.
3. 3 Bake in a 350 degrees F (175 degrees C) oven for 20 minutes; until brown and bubbly.

By Danelle

Ingredients

• ✓ corn kernel
• butter
• white sugar
• cream cheese
• bread crumb
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Melt butter in a large saucepan over medium low heat. Mix in sugar and stir until dissolved. Mix in corn and stir to coat. Stir in cream cheese and cook until melted and well blended.
3. 3 Transfer the mixture to the prepared baking dish. Top with bread crumbs and dot with butter.
4. 4 Bake in the preheated oven 20 to 30 minutes, until lightly browned.

By DAS

Ingredients

• ✓ corn kernel
• water
• quinoa
• black bean
• salsa
• avocado

Instructions

1. 1 Bring water and quinoa to a boil in a small saucepan. Reduce heat to medium-low and cook at a simmer until the water is absorbed, about 15 minutes.
2. 2 Mix black beans and corn kernels in a large bowl; add cooked quinoa and stir. Spoon quinoa mixture into 4 bowls; top each with salsa and avocado.

By Jen

Ingredients

• ✓ corn kernel
• zucchini
• buttermilk baking mix
• tomato
• onion
• cheddar cheese
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly butter one 9 inch pie plate.
2. 2 In a medium bowl mix zucchini, buttermilk baking mix, tomato, corn, onion, cheese and eggs together.
3. 3 Bake at 350 degrees F (175 degrees C) for 45 minutes. Do not cover the dish while it is cooking. Serve warm.

By Kim Graber

Ingredients

• ✓ corn kernel
• water
• brown rice
• olive oil
• salt
• cilantro
• cumin seed

Instructions

1. 1 In a saucepan, mix the water, rice, olive oil, and salt, and bring to a boil. Mix in the corn, cilantro, and cumin. Reduce heat, cover, and simmer 45 to 60 minutes, until the liquid has been absorbed.

By CLOUDSSUNRAIN

Ingredients

• ✓ corn kernel
• carrot
• green pepper
• onion
• sour cream
• mayonnaise
• white vinegar
• sugar
• yellow mustard
• salt

Instructions

1. 1 Toss corn, carrots, green pepper, and onions in a salad bowl.
2. 2 Combine sour cream, mayonnaise, vinegar, sugar, mustard, and salt in a small bowl. Pour over corn mixture and mix well. Refrigerate for several hours before serving.

By Tante

Ingredients

• ✓ corn kernel
• butter
• all-purpose flour
• half-and-half
• heavy cream
• salt
• white sugar
• romano cheese

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a large pot over medium heat, melt the butter and blend together with the flour.
3. 3 Add the corn, half and half, whipping cream, salt and sugar. Stir and heat until mixture begins to thicken.
4. 4 Stir in cheese and pour into a 2 quart casserole dish. Bake for 15 to 20 minutes.

By Gina

Ingredients

• ✓ corn kernel
• cream of mushroom soup
• mayonnaise
• sour cream
• parmesan cheese
• chicken breast
• cheddar cheese
• bread crumb

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 FOR THE SAUCE: In a medium size bowl combine the soup, mayonnaise, sour cream, corn and Parmesan cheese. Mix well.
3. 3 Place the chicken breasts in a 9x13 inch baking dish and pour the sauce mixture over the chicken. Sprinkle with Cheddar cheese and breadcrumbs for topping and bake in the preheated oven for 38 to 40 minutes. Let cool and serve.

By Allie

Ingredients

• ✓ corn kernel
• white sugar
• cream cheese
• mexican cheese blend
• milk
• chicken broth
• celery
• garlic
• bacon
• black pepper

Instructions

1. 1 Place sugar, corn, cream cheese, Mexican cheese, milk, chicken broth, celery, garlic, bacon, and pepper into a slow cooker. Cook on High for 1 hour, then reduce heat to Low and cook for an additional 2 1/2 hours.

By KITTYNYUMA

Ingredients

• ✓ corn kernel
• biscuit baking mix
• sugar
• baking powder
• cornmeal
• egg
• milk
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
2. 2 In a large mixing bowl, combine baking mix, sugar, baking powder and cornmeal. In a separate bowl, whisk together the eggs, milk and melted butter until creamy. Stir in flour mixture until blended. Fold in frozen corn if using. Pour batter into prepared pan.
3. 3 Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the bread comes out clean. Serve warm.

By Maryanne

Ingredients

• ✓ corn kernel
• kielbasa sausage
• baked bean
• chili bean
• red bell pepper
• onion
• chili powder
• cheddar cheese

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Place the kielbasa, baked beans, chili beans, corn, bell pepper, and onion into a mixing bowl. Sprinkle in the chili powder and Cheddar cheese. Stir until evenly mixed, then pour into a 9x13-inch baking dish.
3. 3 Bake in the preheated oven until the mixture is hot and the cheese has melted, 25 to 30 minutes.

By Brooke

Ingredients

• ✓ corn kernel
• butter
• masa harina
• water
• cornmeal
• white sugar
• heavy cream
• salt
• baking powder

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a medium bowl, beat butter with an electric mixer until creamy. Beat in the masa harina and water until well combined.
3. 3 Put the corn in a blender or food processor and coarsely chop on low speed. Stir the corn and the cornmeal into the butter mixture. In another bowl, mix together the sugar, cream, salt and baking powder. Combine the two mixtures until well blended. Pour the batter into an ungreased 8x8 pan.
4. 4 Cover the pan with foil and place into a 9x13 inch pan filled 3/4 inch high with hot water. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the cake comes out clean. Remove small pan from water and let sit for 10 minutes before serving.

By Sue Cohagen Myers

Ingredients

• ✓ corn kernel
• ground turkey
• salsa
• water
• great northern bean
• pepper jack cheese

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

Ingredients

• ✓ corn kernel
• ground beef
• potato
• celery
• carrot
• onion
• water
• beef bouillon cube
• hot pepper sauce
• processed cheese sauce

Instructions

1. 1 Brown the ground beef and drain.
2. 2 Put all ingredients except the cheese sauce in a crock pot. Cover and cook on low for 8 to 10 hours.
3. 3 Add cheese sauce and gently stir until well blended.

By Alice W Conn

Ingredients

• ✓ corn kernel
• olive oil
• red bell pepper
• red onion
• garlic
• lime juice
• brown sugar
• lime zest
• cayenne pepper
• green onion
• parsley

Instructions

1. 1 Heat olive oil in a medium skillet over medium heat and add corn, bell pepper, and onion. Saute until onion softens slightly and corn is tender, about 2 minutes. Stir in garlic and cook until fragrant, about 1 minute.
2. 2 Stir in lime juice, brown sugar, lime zest, and cayenne pepper. Remove the relish to a bowl and cool slightly. Stir in green onion and parsley, and serve warm or at room temperature.

By lutzflcat

Ingredients

• ✓ corn kernel
• vegetable oil
• onion
• celery
• bell pepper
• millet
• quinoa
• salt
• chicken stock

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a skillet over medium heat; cook and stir onion, celery, bell pepper, and corn in the hot oil until softened, about 10 minutes.
3. 3 Mix onion mixture, millet, quinoa, and salt together in an 8x8-inch casserole dish; pour in chicken stock. Cover dish with aluminum foil.
4. 4 Bake in the preheated oven until grains are tender and have absorbed all the liquid, about 30 minutes.

By whittothewhit

Ingredients

• ✓ corn kernel
• butter
• corn flour
• water
• white sugar
• cornmeal
• heavy cream
• baking powder
• parsley
• chili powder

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease an 8 x 8 inch pan.
2. 2 In a large bowl beat butter until smooth. Stir in flour and beat on low, adding water.
3. 3 Chop corn in food processor or blender. Stir into butter mixture.
4. 4 In a medium bowl combine sugar, cornmeal, cream, baking powder, parsley and chili powder; add to butter mixture. Pour batter into prepared pan.
5. 5 Bake in preheated oven for 1 hour. Let stand 15 minutes before cutting.

By Sara

Ingredients

• ✓ corn kernel
• cream cheese
• butter
• milk
• sugar
• salt
• pepper

Instructions

1. 1 Combine corn, cream cheese, butter, milk, and sugar in a slow cooker. Season with salt and pepper to taste.
2. 2 Cook on Low for 4 to 6 hours, or High for 2 to 4 hours, stirring once or twice during cooking to prevent sticking.

By DOTTE

Ingredients

• ✓ corn kernel
• bacon
• zucchini
• onion
• pepper
• monterey jack cheese

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

Ingredients

• ✓ corn kernel
• soy milk
• apple cider vinegar
• cornmeal
• all-purpose flour
• baking powder
• salt
• canola oil
• maple syrup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place a greased, 10-inch cast iron skillet in the preheating oven.
2. 2 Mix soy milk and vinegar together in a bowl. Let stand until curdled, about 5 minutes.
3. 3 Mix cornmeal, flour, baking powder, and salt together in a bowl.
4. 4 Pour oil and maple syrup into the soy milk mixture. Whisk with a fork until foamy, about 3 minutes. Pour over cornmeal mixture and mix until combined. Fold in corn kernels. Pour batter into the hot skillet.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Slice into squares or wedges.

By Caiti Ann

Ingredients

• ✓ corn kernel
• salt
• butter
• lemon juice
• garam masala
• chaat masala
• chili powder

Instructions

1. 1 Fill a deep saucepan with water; bring to a boil. Add corn and salt; cook until corn is tender, 5 to 7 minutes. Drain.
2. 2 Melt butter in a skillet over medium heat. Add corn, lemon juice, garam masala, chaat masala, chili powder, and salt; cook until corn is light brown, about 5 minutes

By YOLANDA

Ingredients

• ✓ corn kernel
• butter
• onion
• garlic
• potato
• vegetable broth
• thyme
• paprika
• salt
• black pepper
• heavy cream

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and melt. Stir in onion and garlic; cook until onion is soft and translucent, about 5 minutes. Turn off Saute function.
2. 2 Add corn, potatoes, vegetable broth, thyme, paprika, salt, and pepper to the pot; stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions. Unlock and remove the lid. Remove 1 cup of potatoes and corn to a bowl. Mash with a fork and return to the pot.
4. 4 Select Saute function again and pour in heavy cream. Cook until soup has thickened to desired consistency.

By My Hot Southern Mess

Ingredients

• ✓ corn kernel
• cream cheese
• butter
• garlic
• sugar
• parsley
• salt

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

Ingredients

• ✓ corn kernel
• jalapeno pepper
• onion
• pimento pepper
• butter
• salt
• black pepper

Instructions

1. 1 Combine corn, jalapenos, onion, pimentos, and butter in microwave safe bowl. Cover, and cook in the microwave on 100% power until heated through, about 4 minutes depending on your microwave. Stir every minute. Serve hot.

By Come4Dinner

Ingredients

• ✓ corn kernel
• wild rice
• water
• chicken broth
• green onion
• red bell pepper
• green bell pepper
• parsley
• tarragon
• cornstarch
• water

Instructions

1. 1 In a medium sauce pan cook rice in 6 cups water until cooked through and tender.
2. 2 In a large saucepan or stock pot combine broth, cooked rice, corn, green onions, red and green bell pepper, parsley and tarragon. Mix well and cook over medium heat until mixture boils. Reduce heat and simmer 5 minutes or until corn is tender.
3. 3 In a small bowl, mix cornstarch and water. Add to soup mixture and cook for 5 minutes. Stir occasionally and serve once soup has thickened.

By CORWYNN DARKHOLME

Ingredients

• ✓ corn kernel
• bacon
• onion
• celery
• garlic
• thyme
• chicken broth
• half-and-half
• salt
• black pepper
• shrimp

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to a paper towel-lined plate. Drain and discard excess grease.
2. 2 Crumble 4 slices bacon into the same skillet. Add onion, celery, garlic, and thyme; cook and stir over medium heat until vegetables are soft, about 5 minutes. Transfer mixture to a large pot. Add corn and chicken broth; bring to a boil. Cook soup until flavors combine, about 5 minutes.
3. 3 Pour 2 cups soup into a blender. Cover and hold the lid down; purée until smooth. Return puréed soup to the pot. Stir in half-and-half, salt, and pepper; bring to a boil. Stir in shrimp; cook until shrimp are opaque, 3 to 4 minutes.
4. 4 Ladle soup into bowls. Crumble remaining 2 slices bacon on top.

By john zelahy

Ingredients

• ✓ corn kernel
• butter
• lima bean
• salt
• tomato
• sugar

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