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Ingredients

• ✓ sweet white corn
• rotisserie chicken
• salsa verde
• tomato puree
• vegetable broth
• chili powder
• cumin
• cayenne pepper
• salt
• black pepper
• cannellini bean
• bell pepper
• onion

Instructions

1. 1 Place chicken meat in the slow cooker; mix in salsa verde, tomato puree, vegetable broth, chili powder, cumin, cayenne pepper, salt, and black pepper. Add cannellini beans, corn, bell pepper strips, and onion; stir well.
2. 2 Cook on High, stirring occasionally, for 2 hours. Reduce heat to Low and simmer until serving time, at least 2 hours.

By Allrecipes Member

Ingredients

• ✓ sweet white corn
• red potato
• salt
• milk
• butter
• garlic
• olive oil
• smoked beef sausage
• asparagus
• broccoli floret
• beef broth
• all-purpose flour
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium and simmer until potatoes are very soft, about 20 minutes. Drain.
2. 2 Place potatoes in a large bowl. Add milk, butter, and garlic. Blend potatoes until creamy with an electric mixer. Divide mashed potatoes among bowls.
3. 3 Heat olive oil in a large skillet over medium heat. Add sausage; cook until warmed through, 2 to 3 minutes. Add chopped asparagus, corn, and broccoli florets. Pour in broth; cover, and simmer, stirring occasionally, until vegetables are almost cooked through, about 5 minutes.
4. 4 Scoop 1 cup of broth out of the skillet into a small bowl. Whisk in flour until smooth. Pour broth mixture back into skillet. Stir until a thickened gravy forms, about 5 minutes.
5. 5 Serve sausage mixture and gravy over mashed potatoes. Season with black pepper.

By veronica

Ingredients

• ✓ sweet white corn
• olive oil
• onion
• garlic
• bell pepper
• black pepper
• salsa
• chili powder
• black bean
• black-eyed pea
• chicken stock
• chicken bouillon
• water
• long grain rice

Instructions

1. 1 Heat the olive oil in a deep pot over medium-high heat. Stir in the onion, garlic, and bell peppers; cook until onions are transparent and peppers are soft, about 10 minutes. Season to taste with black pepper. Stir in the corn, salsa, chili powder, black beans, black-eyed peas, chicken stock, chicken bouillon cube, water, and rice. Bring to a boil, then reduce heat to medium and simmer at least 30 minutes until the rice is tender.

By Sola

Ingredients

• ✓ sweet white corn
• black bean
• red onion
• red pepper
• sugar
• rice wine vinegar
• salt

Instructions

1. 1 In a large bowl, stir together corn, beans, onion, red pepper, and sugar. Stir in rice wine vinegar, and season with salt.

By Carizona

Ingredients

• ✓ sweet white corn
• butter
• egg
• sweetened condensed milk
• milk
• all-purpose flour
• baking powder
• cinnamon
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. Chill in freezer.
2. 2 Cut kernels from ears of corn with a sharp knife. Beat butter in a large bowl with an electric mixer until smooth and creamy.
3. 3 Combine eggs, condensed milk, whole milk, and corn kernels in a blender; blend until smooth. Transfer egg mixture to a bowl with butter and mix well.
4. 4 Sift flour, baking powder, cinnamon, and salt into a large bowl. Add egg mixture and mix well to combine.
5. 5 Remove cake pan from freezer. Grease and flour again. Pour batter into prepared pan.
6. 6 Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 15 minutes, then remove from tin and cool on a wire rack.

By Elva_Adriana