Type what you have

Ingredients

• ✓ white corn
• vegetable oil
• white vinegar
• sugar
• green bean
• pea
• pimento
• celery
• onion
• salt
• black pepper

Instructions

1. 1 In a saucepan over medium-high heat, bring oil, vinegar, and sugar to a boil. Reduce to a simmer, and stir until sugar is completely dissolved. Refrigerate 1 hour.
2. 2 In a medium bowl, mix together the green beans, peas, corn, pimentos, celery, and onion. Pour in dressing, and toss to coat. Cover and refrigerate 8 hours, or overnight. Season with salt and pepper, and serve chilled.

By Lisa Hazlett Johnson

Ingredients

• ✓ white corn
• green onion
• egg
• salad dressing

Instructions

1. 1 In a bowl, mix the corn, green onions and eggs. Add enough salad dressing to create a smooth creamy consistency. Sprinkle with paprika for color.

By Bev Barnes

Ingredients

• ✓ white corn
• ✓ white corn
• tomato
• green chile pepper
• corn
• yellow corn
• chipotle pepper
• cucumber
• red bell pepper
• cilantro
• red onion
• lime

Instructions

1. 1 Mix diced tomatoes with chile peppers, all corn, cucumber, bell peppers, cilantro, red onion, and lime juice together in a large bowl.

By experimentalcook

Ingredients

• ✓ white corn
• black bean
• black-eyed pea
• celery
• red bell pepper
• green onion
• sugar
• apple cider vinegar
• vegetable oil
• black pepper

Instructions

1. 1 Combine black beans, corn, black-eyed peas, celery, bell pepper, and green onion in a large bowl.
2. 2 Whisk sugar, vinegar, oil, and black pepper together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Cool vinaigrette, about 1 hour.
3. 3 Pour vinaigrette over vegetable-bean mixture; stir to coat. Refrigerate for 8 hours to overnight. Drain excess liquid before serving.

By brujah42

Ingredients

• ✓ white corn
• chicken broth
• cream of chicken soup
• green chile pepper
• taco seasoning
• chicken breast
• great northern bean
• sour cream
• pepper jack cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Layer chicken, great northern beans, and corn in a slow cooker.
3. 3 Mix chicken broth, condensed soup, chile peppers, and taco seasoning together in a bowl. Pour broth mixture over top.
4. 4 Cover and cook on Low until chicken is no longer pink in the center and the juices run clear, 8 to 10 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Transfer chicken to a cutting board. Shred with two forks or cut into bite-sized pieces. Return to the slow cooker.
6. 6 Stir in sour cream and pepper Jack cheese; cover and cook on Low until cheese is melted, 3 to 5 minutes.

By Rjcunigan

Ingredients

• ✓ white corn
• green bean
• cream of celery soup
• sour cream
• cheddar cheese
• onion
• celery
• green bell pepper
• butter
• buttery round cracker

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine green beans, corn, soup, sour cream, Cheddar cheese, onion, celery, and bell pepper in a large bowl. Transfer to a 2-quart casserole dish.
3. 3 Combine melted butter and crushed crackers in a bowl; sprinkle on top casserole.
4. 4 Bake in the preheated oven for 45 minutes.

By DIVER3DOWN

Ingredients

• ✓ white corn
• black bean
• pinto bean
• green chile
• red bell pepper
• green bell pepper
• red onion
• jalapeno pepper
• cilantro leaves
• rice vinegar
• olive oil
• white sugar
• garlic powder

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together black beans, pinto beans, white corn, green chiles, red and green bell peppers, red onion, jalapeño pepper, and cilantro in a large bowl.
3. 3 Combine rice vinegar, olive oil, sugar, and garlic powder in a pan. Bring to a boil, then remove from heat. Let cool for at least 10 minutes.
4. 4 Pour dressing over bean mixture; toss to coat.

By Cassie Cooper

Ingredients

• ✓ white corn
• red potato
• potato
• baby carrot
• garlic
• jalapeno pepper
• butter
• cheddar cheese
• salt
• pepper

Instructions

1. 1 Place potatoes, carrots, garlic, and jalapeño in a large pot and cover with water; bring to a boil over high heat. Cook until potatoes are tender, 15 to 20 minutes. Drain.
2. 2 Add corn and butter; mash until butter melts and potatoes reach desired texture. Stir in cheese, salt, and black pepper. Serve hot.

By Steve

Ingredients

• ✓ white corn
• chicken breast
• chicken broth
• navy bean
• green chili
• onion
• cumin
• garlic
• red pepper flake
• oregano
• salt

Instructions

1. 1 Bring chicken and chicken broth to a boil in a saucepan over medium heat; cook until chicken is no longer pink and juices run clear, 7 to 10 minutes. Transfer chicken and broth to a slow cooker.
2. 2 Stir navy beans, corn, green chiles, onion powder, cumin, garlic, pepper flakes, oregano, and salt into chicken mixture.
3. 3 Cover the slow cooker. Cook on Low until flavors are blended, 8 to 9 hours.

By Sue Wilker Rockamann

Ingredients

• ✓ white corn
• bacon
• green onion
• red bell pepper
• rice vinegar
• olive oil
• cayenne pepper
• salt
• black pepper
• salmon fillet
• vegetable oil
• spinach

Instructions

1. 1 Preheat an outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
2. 2 Cook bacon in a skillet over medium heat, stirring occasionally, until browned and crisp, 8 to 10 minutes.
3. 3 Meanwhile, cut kernels from cobs into a large bowl using a sharp knife held at a 45-degree angle. Scrape cobs with the back of the knife into the bowl to release the juices.
4. 4 Add ¼ cup green onions (white and light green parts) and red bell pepper to bacon; cook and stir until vegetables just become tender, about 2 minutes. Stir in corn; cook until warmed through. Season with rice wine vinegar, olive oil, a few chopped dark green onion tops, 1 pinch cayenne pepper, salt, and black pepper. Remove from heat.
5. 5 Coat both sides salmon fillets with vegetable oil; season with remaining 1 pinch cayenne pepper, salt, and black pepper.
6. 6 Cook on the preheated grill until good grill marks appear, fillets flake easily with a fork, and salmon is still slightly pink in the center, about 5 minutes per side. Cracks in salmon flesh as you cook the fillets allows you to see doneness in the middle.
7. 7 Divide spinach leaves between two plates; top each with a salmon fillet and ½ bacon relish. Garnish with a few green onion tops.

By John Mitzewich

Ingredients

• ✓ white corn
• chicken broth
• butter
• salt
• cayenne pepper
• sea scallop
• fresno pepper
• canola oil
• salt
• paprika
• water
• butter
• lemon
• radish sprout

Instructions

1. 1 Stir corn kernels, chicken broth, 2 tablespoons butter, cayenne pepper, and salt together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until corn is tender, about 5 minutes.
2. 2 Pour corn mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Pour pureed corn mixture through a fine-mesh strainer into a saucepan. Season with salt to taste.
3. 3 Toss scallops, Fresno pepper, canola oil, kosher salt, and smoked paprika in a bowl until scallops are completely coated. Separate pepper slices from scallops.
4. 4 Heat a large heavy skillet over high heat until very hot, about 5 minutes. Cook scallops in hot skillet until browned on one side, about 3 minutes. Turn and cook on the other side until cooked through, about 3 minutes more. Cook and stir sliced peppers on the side of the skillet while the scallops are cooking.
5. 5 Remove skillet from heat; transfer scallops to a plate, leaving peppers in hot skillet. Stir water and 1 tablespoon butter into peppers until butter melts. Drizzle lemon juice over peppers; stir to glaze peppers completely.
6. 6 Divide corn cream between four bowls. Place 3 scallops over corn puree and top with glazed peppers. Garnish with radish sprouts.

By John Mitzewich

Ingredients

• ✓ white corn
• ranch dressing mix
• buttermilk
• yogurt
• taco seasoning mix
• romaine lettuce
• red pepper
• black bean
• sweet onion
• green chile pepper
• tomato
• cheddar cheese
• avocado
• cilantro

Instructions

1. 1 Mix dressing mix, buttermilk, yogurt, and taco seasoning mix together in a mixing bowl.
2. 2 Line a large serving bowl with the torn lettuce.
3. 3 Mix roasted peppers, black beans, corn, onion, and green chiles together in a bowl. Spread mixture over the lettuce. Top with tomatoes; sprinkle with Cheddar cheese. Arrange avocado slices in an overlapping circle. Garnish with cilantro. Serve with dressing on the side.

By Anne Z

Ingredients

• ✓ white corn
• olive oil
• red onion
• zucchini
• garlic
• chicken broth
• tomato
• red wine
• sugar
• italian seasoning
• hot pepper sauce
• parmesan cheese
• cheese tortellini

Instructions

1. 1 Heat oil in a large pot over medium heat. Add onion, zucchini and garlic; cook until onion is translucent, about 3 minutes. Stir in broth, crushed tomatoes, wine, sugar, Italian seasoning, and pepper sauce; bring to a boil.
2. 2 Reduce heat. Stir in corn and Parmesan cheese; simmer 30 minutes.
3. 3 Stir in tortellini; simmer until tortellini are tender, 10 minutes more.

By Katie Ann

Ingredients

• ✓ white corn
• butter
• onion
• green onion
• crawfish tail
• cream of potato soup
• cream of mushroom soup
• corn
• cream cheese
• half-and-half
• creole seasoning
• salt
• black pepper

Instructions

1. 1 Melt butter in a large pot over medium heat. Cook and stir onion and green onion in hot butter until softened, about 5 minutes.
2. 2 Add crawfish tails, condensed soups, canned corns, and cream cheese; cook, stirring often, until cream cheese melts and ingredients are well combined, about 5 minutes.
3. 3 Stir in half-and-half and Creole seasoning; season with salt and black pepper. Cook until hot, about 15 minutes.

By jennybird55

Ingredients

• ✓ white corn
• cooking spray
• fajita seasoning
• tilapia fillet
• black bean
• fajita seasoning
• pineapple
• red onion
• olive oil
• corn tortilla
• cilantro
• avocado
• cabbage
• sour cream
• lime

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet with cooking spray.
2. 2 Sprinkle 1/4 teaspoon fajita seasoning over tilapia fillets and arrange on the prepared baking sheet.
3. 3 Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Remove from the oven and cut each fillet into 3 pieces.
4. 4 Meanwhile, coat a large skillet with cooking spray and add corn, black beans, and 1/8 teaspoon fajita seasoning; cook and stir over medium-high heat until heated through, about 3 minutes. Remove the skillet from heat.
5. 5 Coat a separate skillet with cooking spray and add pineapple; cook and stir over medium-high heat until lightly browned, about 2 minutes. Add onion to pineapple; cook and stir until heated through, about 1 minute more. Remove the skillet from heat.
6. 6 Pour 1 teaspoon olive oil in a large skillet over high heat; add 4 tortillas and cook until heated through, about 30 seconds per side. Repeat with remaining tortillas and olive oil.
7. 7 Place a piece of tilapia onto each tortilla and top with corn mixture, pineapple mixture, cilantro, avocado, cabbage, sour cream, and a squeeze of lime.

By CECE_14

Ingredients

• ✓ white corn
• crabmeat
• bacon
• blue crab
• seafood seasoning
• pea
• lima bean
• green bean
• potato
• tomato
• cabbage
• water
• black pepper
• salt
• barley
• ham bone
• carrot

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add carrots and cook until tender, about 5 minutes. Drain well and set aside.
2. 2 Place ham bone, barley, salt, and pepper in large stockpot with 4 cups water. Simmer over medium heat for 30 to 45 minutes. Add cabbage and tomatoes and continue to simmer for 15 more minutes. Stir in potatoes and carrots; simmer until potatoes are tender and easily pierced with a fork, 20 to 30 minutes. Stir in 1 cup water, corn, green beans, lima beans, and peas; simmer for 20 minutes.
3. 3 While the soup is simmering, clean crabs by opening them and discarding the lungs and mouth. Remove the yellowish-brown tomalley (fat) and set aside. Break crabs in half and add to the soup along with seafood seasoning. Simmer for 20 minutes, stirring occasionally.
4. 4 Meanwhile, cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; reserve grease in the skillet.
5. 5 Cook and stir reserved tomalley in bacon grease over low heat until mixture becomes gravy-like. Stir cooked tomalley into the soup with remaining 1 cup water. Continue simmering for 45 minutes, then add lump crabmeat and season with additional salt, pepper, and seafood seasoning if necessary. Simmer for 1 hour and 15 minutes, stirring occasionally. Reduce the heat to low until ready to serve.

By FoodJunkie

Ingredients

• ✓ white corn
• black pepper
• salt
• water
• curry powder
• cumin
• worcestershire sauce
• tomato sauce
• golden mushroom soup
• beef broth
• jalapeno pepper
• red chili pepper
• anaheim chile pepper
• green bell pepper
• onion
• garlic
• ground beef

Instructions

1. 1 Place the beef in a skillet over medium heat, and cook until evenly brown. Reserving juices in skillet, transfer cooked beef to a bowl, and mix in 1 clove crushed garlic. Stir remaining garlic, onion, green bell pepper, Anaheim chile pepper, red chili peppers, and jalapeno peppers into the skillet. Cook until tender; drain grease.
2. 2 Transfer vegetables to a large pot over medium heat, and mix in broth, soup, tomato sauce, and Worcestershire sauce. Bring to a boil. Reduce heat to low, and mix in corn. Season with cumin and curry. Pour in water, and mix in cooked beef. Season with salt and pepper, and continue cooking 15 to 20 minutes over low heat.

By Retroantix

Ingredients

• ✓ white corn
• black pepper
• salt
• tomato
• black bean
• cayenne pepper
• allspice
• cinnamon
• cumin
• sugar
• cocoa powder
• chili powder
• garlic
• ground turkey
• salt
• red bell pepper
• onion
• rhubarb
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add rhubarb, onion, red bell pepper, and salt; cook and stir until tender, about 5 minutes. Add ground turkey and garlic and cook until turkey starts to brown, about 5 minutes.
2. 2 Stir chili powder, cocoa powder, white sugar, cumin, cinnamon, allspice, and cayenne pepper into the pot; cook and stir for 3 minutes. Add blacks beans, diced tomatoes, and corn; mix well to combine. Bring chili to a boil, reduce heat and simmer, covered, until thickened and flavors are combined, about 30 minutes. Season with salt and black pepper.

By halfnotes

Ingredients

• ✓ white corn
• cream cheese
• butter
• tomato
• green chile pepper

Instructions

1. 1 Combine the cream cheese, butter, corn, and tomatoes with green chile peppers in a slow cooker. Set the slow cooker to Low. Cook until the cream cheese and butter melt completely, about 1 hour.

By Jamie Beth

Ingredients

• ✓ white corn
• corn
• black bean
• black-eyed pea
• tomato
• avocado
• cilantro
• green onion
• salad dressing

Instructions

1. 1 Mix yellow corn, white corn, black beans, black-eyed peas, tomatoes, avocados, cilantro, and green onion together in a large mixing bowl. Pour salad dressing over the corn mixture and stir to coat.
2. 2 Cover bowl with plastic wrap and refrigerate until chilled, at least 20 minutes.

By Becky Harris

Ingredients

• ✓ white corn
• water
• milk
• sugar
• vanilla extract
• salt
• cornstarch

Instructions

1. 1 Fill a large bowl with ice and cold water. Bring a large pot of water to a boil. Add corn and cook uncovered until kernels are slightly softened, 8 to 10 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
2. 2 Remove kernels from the cob using a knife and transfer to a blender. Add 1 cup water, or 1/2 cup if blending in two batches, and blend until puréed. Strain the mixture into a bowl using a fine-mesh strainer; discard the solids. Run liquid once more through a clean strainer.
3. 3 Stir in milk; transfer mixture to a medium nonstick skillet. Cook over medium heat until milk is heated through. Stir in sugar, vanilla extract, and salt; bring to a gentle simmer.
4. 4 Reduce heat to low and combine 1/4 cup of the hot liquid with cornstarch. Pour mixture into the skillet and stir constantly until atole begins to thicken to desired consistency, about 5 minutes. Immediately remove from heat. Pour into pudding bowls, soup bowls, or cups.

By POSTRES de La Cipota

Ingredients

• ✓ white corn
• corn
• tomato
• green chile pepper
• cream cheese
• chili powder
• garlic powder
• cilantro

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium baking dish, mix white corn, yellow corn, diced tomatoes with green chile peppers, cream cheese, chili powder, garlic powder and cilantro.
3. 3 Bake in the preheated oven 30 minutes, or until hot bubbly

By Corinne Doubiago

Ingredients

• ✓ white corn
• monterey jack cheese
• black olive
• tomato
• green chile
• green onion
• salad dressing

Instructions

1. 1 In a 2 quart bowl or larger, combine the Monterey Jack cheese, black olives, tomatoes, chilies, onions and corn. Pour in salad dressing, and stir to coat. Dressing may be adjusted to suit your taste.

By Judi

Ingredients

• ✓ white corn
• cream-style corn
• egg
• all-purpose flour
• salt
• sugar
• non-dairy creamer
• vegetable oil
• cranberry

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x13 inch baking dish.
2. 2 In a medium bowl, mix together the white corn, cream corn and eggs until well blended. Combine the flour, salt and sugar; stir into the corn mixture. Mix in the creamer and oil, then fold in the cranberries. Pour into the greased pan, and spread evenly.
3. 3 Place the baking dish in a large pan with 1 inch of water. Bake for 1 hour in the preheated oven, until firm.

By SIGARILLO

Ingredients

• ✓ white corn
• ground beef
• red bell pepper
• sweet onion
• yellow corn
• red kidney bean
• kidney bean
• pinto bean
• tomato
• tomato
• green chile pepper
• water
• brown sugar
• chili seasoning mix
• white vinegar
• mustard

Instructions

1. 1 Cook ground beef in a large pot over medium-high heat until browned and crumbly, 5 to 7 minutes. Add bell pepper and onion. Cook and stir until the pepper and onion have softened, about 5 minutes. Drain and discard grease.
2. 2 Add corn, kidney beans, pinto beans, diced tomatoes, water, brown sugar, chili seasoning mix, and mustard to the pot. Cover and cook over medium heat for 20 minutes. Uncover, reduce heat to low, and cook until beans are tender, about 20 minutes more.

By jrcarew

Ingredients

• ✓ white corn
• yellow corn
• corn
• sour cream
• mayonnaise
• green onion
• green chile
• adobo seasoning
• seasoned salt
• chili powder
• garlic
• mexican cheese blend

Instructions

1. 1 Stir yellow and white corn, Mexican-style corn, sour cream, mayonnaise, green onion, green chiles, adobo seasoning, seasoned salt, chili powder, and minced garlic together in a bowl.
2. 2 Add Mexican cheese blend; stir until evenly mixed.
3. 3 Cover with plastic wrap. Refrigerate before serving, 8 hours to overnight.

By alleycat2277

Ingredients

• ✓ white corn
• black bean
• corn
• tomato
• cilantro
• green onion
• red onion
• red bell pepper
• garlic
• lime juice
• avocado
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Stir black beans, yellow and white corn, tomatoes, cilantro, green onions, red onion, bell pepper, and garlic together in a large bowl.
3. 3 Gently mix in lime juice and avocado.
4. 4 Drizzle with olive oil to serve.

By hvoeltner