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Microwave Corn on the Cob in the Husk
Lunch American

Microwave Corn on the Cob in the Husk

4.8

Ingredients

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Rinse corn in the husk under water briefly. Wrap with a paper towel and place on a microwave-safe plate.
  2. 2 Cook corn in the microwave until hot and cooked through, 3 to 5 minutes. Remove from the microwave and let rest for 2 minutes. Remove corn husk.

By Elberta McCoskey

Fajita Buddha Bowl
Lunch American

Fajita Buddha Bowl

4.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Heat coconut oil in a skillet over medium heat; add frozen bell peppers, frozen corn, salt, and black pepper. Cook and stir until heated through, 5 to 7 minutes.
  2. 2 Divide refried beans, brown rice, and bell pepper-corn mixture evenly between 2 bowls. Top each with 2 tablespoons of guacamole.

By Manda

Corn Salad with Arugula
Lunch American

Corn Salad with Arugula

4.7

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Whisk olive oil, balsamic vinegar, salt, and black pepper together in a large bowl until well combined; stir in corn and onion until evenly coated. Refrigerate salad for flavors to blend, about 30 minutes.
  2. 2 Spread arugula on a serving plate; top with corn mixture and sliced goat cheese.

By SPetrocelly

Kate's Grilled Corn Salad
Lunch American

Kate's Grilled Corn Salad

4.1

Prep
30 min
Cook
16 min
Total
51 min

Instructions

  1. 1 Preheat grill for medium heat and lightly oil the grate.
  2. 2 Bring a large pot of water to a boil. Add corn; cook until tender, about 6 minutes. Drain.
  3. 3 Cook corn on the preheated grill until lightly golden, about 5 minutes. Cool until easily handled, 5 to 10 minutes.
  4. 4 Cut corn kernels off the cob with a sharp knife. Transfer to a large bowl; add tomato, Monterey Jack cheese, orange bell pepper, cucumber, and cilantro. Stir in balsamic vinegar, sea salt, pepper, and garlic powder; mix to combine.

By k8norris

Crispy Southwest Salad
Lunch American

Crispy Southwest Salad

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. 2 Cook bacon in a large skillet over medium-high heat until crisp. Drain on a paper-towel lined plate. Crumble when cool.
  3. 3 Meanwhile, spread ham, peppers, and corn in separate sections on the prepared baking sheet.
  4. 4 Bake in the preheated oven 10 minutes, tossing halfway through.
  5. 5 Layer corn in bottom of Mason jar; top with cherry tomatoes, ham, bell peppers, cheese, and mixed greens. Top with bacon and tortilla strips.
  6. 6 Serve with salsa or dressing.

By Farmland

Grilled Avocado Tacos
Lunch American

Grilled Avocado Tacos

4.7

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat grill to medium-high heat.
  2. 2 Brush corn with olive oil and individually wrap with Reynolds Wrap® Aluminum Foil. Place on the grill, turning frequently for 20 minutes. Allow to cool slightly before handling.
  3. 3 Cut corn off the cob and combine with black beans, jalapeno, cilantro and the juice of 1 lime. Season to taste with salt and pepper and set aside.
  4. 4 Slice avocados in half and remove the seeds but do not remove the skin yet. Squeeze the juice of the remaining lime over the avocados and lightly brush them with olive oil.
  5. 5 Grill flesh side down for 2 to 3 minutes and then remove. Quarter each avocado half and then carefully peel off the skin.
  6. 6 Wrap tortillas in foil and place on the grill while the avocados are cooking.
  7. 7 Build tacos by placing avocado slices on tortillas and then top with the corn and salsa.
  8. 8 Serve with your favorite hot sauce and additional lime wedges.

By Reynolds KitchensR

Summer Kidney Bean Salad
Lunch American

Summer Kidney Bean Salad

4.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine kidney beans, corn, and tomatoes in a salad bowl.
  2. 2 Whisk together vinegar, brown sugar, cumin, onion flakes, salt, and black pepper in a separate bowl. Spoon liquid from bowl of kidney bean mixture into dressing if needed for extra moisture. Mix until brown sugar has dissolved.
  3. 3 Pour dressing over bean mixture and stir to combine. Refrigerate at least 1 hour.

By Lisa_P

Southwestern Grilled Chicken Wraps
Lunch American

Southwestern Grilled Chicken Wraps

4.0

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate. Season chicken with taco seasoning.
  2. 2 Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow to cool enough to handle, about 10 minutes; slice into bite-size pieces.
  3. 3 Combine corn, beans, lettuce, tomato, green onions, Cheddar cheese, and ranch dressing in a bowl; stir in chicken. Assemble wraps as desired in tortillas.

By Shara Bailey

Grilled Corn Salad with Peppers
Lunch American

Grilled Corn Salad with Peppers

5.0

Prep
15 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
  2. 2 Place corn on the preheated grill and cook, turning often, until roasted and charred all over, about 10 minutes.
  3. 3 While corn is grilling, heat a small, dry skillet over high heat. Add cumin seeds and shake constantly until dark and aromatic, about 1 minute. Remove from the heat and crush in a mortar and pestle; set aside.
  4. 4 Remove corn from the grill and let cool. Cut off kernels with a knife and discard cobs.
  5. 5 Heat 1 teaspoon oil in a skillet over medium heat. Add 1/2 of the corn kernels and cook, stirring occasionally, until corn has toasty brown bits on it, 3 to 5 minutes. Transfer to a bowl.
  6. 6 Add remaining oil and corn to the skillet with garlic, crushed cumin, salt, and pepper. Cook and stir for 3 to 5 minutes, then add to the first batch of corn.
  7. 7 Add bell pepper, poblano pepper, green onions, cilantro, and lime juice. Mix everything together and let sit until flavors have blended, about 15 minutes.

By ROOTIETOOT

Cheap and Easy Lentil Salad
Lunch American

Cheap and Easy Lentil Salad

4.0

Prep
10 min
Cook
20 min
Total
90 min

Instructions

  1. 1 Combine lentils and water in a saucepan; bring to a boil. Cook lentils at a boil until tender, about 20 minutes; drain.
  2. 2 Mix kidney beans, corn, and parsley in a bowl; add lentils and gently stir.
  3. 3 Whisk olive oil, balsamic vinaigrette, sugar, salt, and black pepper together in a separate bowl; drizzle over lentil mixture and gently stir.
  4. 4 Cover bowl with plastic wrap; refrigerate until lentils are completely chilled, about 1 hour.

By Kelly

Zesty Southwest Corn Salad
Lunch American

Zesty Southwest Corn Salad

4.4

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine corn, tomatoes, bell pepper, and onion in a large bowl.
  2. 2 Whisk olive oil, cilantro, vinegar, lime juice, chili powder, cumin, garlic powder, and cayenne pepper together in a small bowl; pour over corn mixture just before serving and toss well.

By CookingQueen

Grandma's Vegetable Soup
Lunch American

Grandma's Vegetable Soup

4.6

Prep
20 min
Cook
65 min
Total
85 min

Instructions

  1. 1 Gather ingredients.
  2. 2 Cook and stir ground beef in a hot saucepan over medium heat until browned and crumbly, 5 to 7 minutes.
  3. 3 Drain off grease and pour in tomato juice.
  4. 4 Add potatoes, carrots, and onion, then pour in undrained green beans and corn. Season with ginger, salt, and pepper. Reduce the heat to low and simmer for 1 hour.

By BRANDY3

Cobb Salad by Avocados From Mexico
Lunch American

Cobb Salad by Avocados From Mexico

5.0

Prep
Cook
Total

Instructions

  1. 1 Whisk together olive oil and Champagne vinegar.
  2. 2 Place greens in a nonreactive serving bowl and drizzle with vinaigrette. Toss to coat. Add remaining ingredients to greens, season with freshly ground black pepper and lightly toss.
  3. 3 Sprinkle with chives and serve.

By Avocados from Mexico

Couscous, Corn, and Black Bean Chicken Salad
Lunch American

Couscous, Corn, and Black Bean Chicken Salad

Prep
5 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Bring water and 1 tablespoon olive oil to a boil in a medium pot over high heat. Add couscous; quickly lower heat and let simmer until water is absorbed, 7 to 8 minutes.
  2. 2 Whisk balsamic vinegar, 2 tablespoons olive oil, sugar, salt, and pepper together in a small bowl until dressing is evenly combined.
  3. 3 Fluff couscous with a fork and place in a large, shallow bowl. Add black beans, corn, chicken, and red bell pepper. Fold salad together and pour in the dressing in 3 batches, mixing well after each addition. Refrigerate until chilled, about 30 minutes.

By Cooking Fox

Easy Cherry Tomato Corn Salad
Lunch American

Easy Cherry Tomato Corn Salad

4.4

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Place basil, olive oil, lime juice, sugar, salt, and black pepper in a jar; screw on the lid and shake until vinaigrette is completely blended.
  2. 2 Combine corn, tomatoes, cucumber, shallots, and jalapeño in a large bowl; drizzle with vinaigrette and toss to coat. Refrigerate until ready to serve.

By cookbookangie

Green Bean Salad
Lunch American

Green Bean Salad

4.4

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Combine green beans, peas, corn, pimentos, onion, celery, and bell pepper in a large bowl.
  2. 2 In a small bowl, mix together oil, vinegar, sugar, salt, and water. Pour over vegetables and stir to coat. Cover and refrigerate for 4 hours or overnight.

By Patsy

Refreshing Corn Salad
Lunch American

Refreshing Corn Salad

4.6

Prep
20 min
Cook
10 min
Total
510 min

Instructions

  1. 1 Fill a bowl with ice water. Stir sugar into a large pot filled with water; bring to a boil. Add corn; cook until kernels are softened, about 2 minutes. Drain and transfer corn to ice water until cooled; drain. Cut kernels from the cob with a sharp knife.
  2. 2 Combine corn, Roma tomatoes, red bell pepper, and green onions in a bowl. Stir sour cream, mayonnaise, basil, Parmesan cheese, and cider vinegar together in a bowl until dressing is smooth; season with salt and pepper. Fold dressing into corn mixture. Chill in the refrigerator until flavors combine, 8 hours to overnight.

By Jennifer Murray

Black Bean and Cucumber Salad
Lunch American

Black Bean and Cucumber Salad

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Toss cucumber, black beans, tomatoes, corn, and onion together in a large salad bowl.
  2. 2 Whisk olive oil, orange marmalade, lemon juice, honey, and cumin together in another bowl; season with salt and pepper.
  3. 3 Drizzle dressing over cucumber mixture; toss to coat.

By Emer

Chicken and Brown Rice Soup
Lunch American

Chicken and Brown Rice Soup

4.7

Prep
20 min
Cook
105 min
Total
125 min

Instructions

  1. 1 Bring chicken broth to a boil in a large pot. Add chicken breasts and boil until no longer pink in the center, about 20 minutes. Remove chicken from broth with a slotted spoon; shred with a fork.
  2. 2 Stir shredded chicken back into broth. Add celery, onion, carrots, corn, black beans, sage, pepper, salt, and bay leaf. Cook until vegetables are slightly softened and flavors of soup have blended, about 20 minutes. Add brown rice and simmer until tender, about 1 hour.

By grayartist

Chicken Corn Soup
Lunch American

Chicken Corn Soup

4.6

Prep
30 min
Cook
85 min
Total
115 min

Instructions

  1. 1 In a large stockpot, cover chicken and onion with water. Cook slowly until tender, about 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 1-inch pieces; discard skin and bones.
  2. 2 Add chicken pieces, corn, and celery to the stockpot. Season with salt and pepper. Simmer soup for 10 minutes.
  3. 3 Make rivels by combining flour, egg, and salt in a separate bowl. Mix in enough milk to form small crumbs.
  4. 4 Drop rivels into soup and add hard-boiled eggs. Simmer for 15 minutes and serve hot.

By Teresa

Lime Mexicali Salad
Lunch American

Lime Mexicali Salad

5.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine lettuce, grapefruit, mango, jicama, black beans, corn, pepper Jack cheese, cilantro, and parsley in a large bowl.
  2. 2 Whisk lime juice, sugar, black pepper, and salt in a small bowl until sugar dissolves; pour over salad. Toss to serve.

By super14

Black Bean, Corn, Tomato, and Shrimp Salad
Lunch American

Black Bean, Corn, Tomato, and Shrimp Salad

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine black beans, corn, green chilies, tomatoes, green onions, shrimp, and cilantro in a large bowl; stir. Combine remaining ingredients and stir well.
  2. 2 Stir in olive oil, cumin, garlic powder, lime juice, and hot sauce. Serve or chill salad for 2 hours to allow flavors to blend.

By Tammy Lynn

Camp Soup
Lunch American

Camp Soup

3.7

Prep
5 min
Cook
40 min
Total
45 min

Instructions

  1. 1 Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  2. 2 Put all the ingredients in a large soup pot. Do not drain the liquid from the vegetables. Cook until the cabbage is tender. Makes about 2 gallons of soup.

By Gina Babcock

Zesty Southern Pasta and Bean Salad
Lunch American

Zesty Southern Pasta and Bean Salad

3.8

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in shells and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse shells in cold water; place in a large bowl.
  2. 2 Stir dressing into shells; season with salt. Stir in pinto and black beans. Add corn, tomatoes, cumin, chili powder, onion powder, garlic powder, and pepper flakes. Season with salt and black pepper; stir to combine.
  3. 3 Chill salad in refrigerator until ready to serve.

By kytana

Grilled Corn and Heirloom Tomato Salad
Lunch American

Grilled Corn and Heirloom Tomato Salad

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat grill to medium heat and place a 12x12-inch piece of Reynolds Wrap® Non-Stick Foil on the grill.
  2. 2 Brush corn with olive oil, then sprinkle with salt, pepper, garlic powder and Italian seasoning. Place corn on foil and cook for 10 to 12 minutes, turning occasionally until kernels begin to char. Remove from heat and slice kernels off of the cob.
  3. 3 Toss together corn, tomatoes, onions and basil in a medium bowl.
  4. 4 Whisk together all dressing ingredients in a small bowl. Add to corn salad and toss to coat. Serve immediately.

By Reynolds KitchensR

Grandma's Slow Cooker Beef and Vegetable Soup
Lunch American

Grandma's Slow Cooker Beef and Vegetable Soup

4.4

Prep
15 min
Cook
360 min
Total
375 min

Instructions

  1. 1 Stir beef broth, carrots, celery, parsley, celery seed, and bay leaves into a slow cooker set on High, cover, and cook until vegetables are tender, about 2 hours.
  2. 2 Place ground beef, onion, and garlic into a skillet over medium heat. Cook, stirring frequently to break the beef into small pieces, until onion is translucent and beef is browned and no longer shows pink areas, 10 to 15 minutes. Drain off fat, and stir stewed tomatoes into the beef mixture. Bring to a boil over medium heat, and cook, stirring frequently, until the tomatoes are broken up into small pieces.
  3. 3 Stir potatoes, corn, green beans, and peas into soup in slow cooker, and add beef mixture. Stir everything together, cover, and set slow cooker on High. Cook for 4 hours.

By Amanda Combs