Type what you have

Ingredients

• ✓ corn

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

Ingredients

• ✓ corn
• cherry tomato
• green onion
• basil
• balsamic vinaigrette
• feta cheese

Instructions

1. 1 Combine corn, tomatoes, green onions, basil, and vinaigrette in a large bowl; gently stir in feta.
2. 2 Cover the bowl with plastic wrap; refrigerate before serving, at least 30 minutes.

By Del Monte

Ingredients

• ✓ corn
• cream of chicken soup
• black bean
• enchilada sauce
• chicken strips
• milk
• cheddar cheese
• tortilla chip

Instructions

1. 1 Mix condensed soup, corn, black beans, enchilada sauce, chicken, milk, and Cheddar cheese together in a 3-quart saucepan. Cook over medium-low heat, stirring occasionally, until heated through and cheese is melted, about 10 minutes.
2. 2 Ladle into bowls and top individual servings with tortilla chips.

By edlong1121

Ingredients

• ✓ corn
• ground beef
• tomato
• kidney bean
• pinto bean
• taco seasoning
• buttermilk ranch dressing mix

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
2. 2 Stir browned ground beef, tomatoes, kidney beans, pinto beans, corn, taco seasoning, and ranch dressing mix together in the crock of a slow cooker.
3. 3 Cook on Low for at least 3 hours.

By Lucinda

Ingredients

• ✓ corn
• ground beef
• pinto bean
• minestrone soup
• green bean
• tomato
• tomato
• green chile

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to a slow cooker.
2. 2 Add pinto beans, minestrone soup, corn, green beans, diced tomatoes, and diced tomatoes and green chiles. Stir and close the lid.
3. 3 Cook on Low for 6 to 8 hours or on High for 4 hours.

By crandolph

Ingredients

• ✓ corn
• zucchini
• cucumber
• tomato
• red onion
• red bell pepper
• salad dressing

Instructions

1. 1 Husk corn; slice kernels from cobs.
2. 2 Combine corn, zucchini, cucumber, tomato, onion, and bell pepper in a large bowl; pour dressing over top and toss to coat. Refrigerate until chilled, at least 1 hour.

By Kathleen White

Ingredients

• ✓ corn
• water
• quinoa
• carrot
• pea
• broccoli floret
• olive oil
• lemon juice
• chili powder
• cayenne pepper

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, corn, peas, and broccoli to steamer; cover, and steam until tender, 5 to 10 minutes.
3. 3 Mix quinoa and vegetable mixture together in a bowl.
4. 4 Whisk olive oil, lemon juice, chili powder, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat.

By kristentulk

Ingredients

• ✓ corn
• olive oil
• garlic
• onion
• butternut squash
• vegetable stock
• basil
• black pepper
• yogurt
• nutmeg

Instructions

1. 1 Heat the olive oil in a Dutch oven over medium-high heat. Cook and stir the garlic and onion in the oil until soft and translucent. Add the butternut squash and corn and cook for 3 more minutes. Pour the stock into the Dutch oven and bring to a boil; season with basil and black pepper.
2. 2 Reduce the heat to medium-low and simmer uncovered until the squash is tender, about 15 minutes. Remove the Dutch oven from the heat and using a hand blender, or working in batches with a counter top blender, process the soup until smooth. Stir in the yogurt and nutmeg.

By the butterfly

Ingredients

• ✓ corn
• white vinegar
• vegetable oil
• sugar
• cucumber
• mint
• sun-dried tomato

Instructions

1. 1 Whisk vinegar, oil, and sugar together in a large bowl until sugar has dissolved. Add corn, cucumber, mint, and sun-dried tomatoes; stir until evenly coated. Cover the bowl; refrigerate before serving, 1 hour.

By VanillaKiss413

Ingredients

• ✓ corn
• vegetable oil
• onion
• ground turkey
• taco seasoning mix
• lettuce
• black bean
• avocado
• green onion
• cheddar cheese
• ranch-style salad dressing

Instructions

1. 1 Heat oil in skillet over medium heat. Cook and stir onion in hot oil until translucent, about 5 minutes. Break ground turkey into small chunks and add to skillet; cook and stir until beginning to brown, 2 to 3 minutes. Sprinkle taco seasoning over the turkey mixture; continue to cook and stir until turkey is completely browned through, 5 to 7 minutes more.
2. 2 Pile lettuce into the bottom of a large salad bowl; top with the turkey mixture, corn, black beans, avocado, green onions, Cheddar cheese, and spicy ranch dressing.

By tonyalee25

Ingredients

• ✓ corn
• coconut oil
• bell pepper
• salt
• black pepper
• refried bean
• brown rice
• guacamole

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

Ingredients

• ✓ corn
• cheddar cheese
• salad dressing
• red bell pepper
• green bell pepper
• red onion
• milk
• black pepper
• corn chip

Instructions

1. 1 Mix corn, Cheddar cheese, salad dressing, bell peppers, onion, milk, and black pepper together in a bowl. Fold corn chips into salad just before serving to retain crunch.

By Melinda Konowitz

Ingredients

• ✓ corn
• bacon drippings
• ham
• chicken
• potato
• thyme
• marjoram
• onion powder
• garlic powder
• cream-style corn
• chicken broth
• milk

Instructions

1. 1 Heat bacon drippings in 6-quart Dutch oven or stockpot over medium heat. Cook and stir ham in hot bacon drippings until slightly browned, about 5 minutes. Add chicken and potatoes to the pot; cook and stir until the potatoes soften slightly, about 5 minutes. Season the ham mixture with thyme, marjoram, onion powder, and garlic powder.
2. 2 Pour cans of whole kernel corn, cream-style corn, and chicken broth into the pot. Stir milk into the mixture. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are completely tender, about 10 minutes.

By drmomof2boys

Ingredients

• ✓ corn
• chicken breast
• black bean
• cheddar cheese
• red onion
• red bell pepper
• jalapeno pepper
• ranch dressing
• chipotle chile pepper
• adobo sauce
• sweet pepper
• tortilla chip
• berry

Instructions

1. 1 Place chicken, black beans, corn, Cheddar cheese, red onion, red bell pepper, and jalapeno in a large bowl; toss well. Add ranch dressing, chipotle pepper, and 2 tablespoons reserved adobo sauce. Refrigerate salad until ready to serve.
2. 2 Serve chicken salad in a bento box, using a silicone muffin cup. Fill other compartments with sweet peppers, tortilla chips, and mixed berries.

By My Hot Southern Mess

Ingredients

• ✓ corn
• red wine vinegar
• red pepper
• cilantro
• white sugar
• olive oil
• cumin
• red pepper flake
• chili powder
• ginger

Instructions

1. 1 Combine corn, red wine vinegar, red peppers, cilantro, sugar, olive oil, cumin, red pepper flakes, chili powder, and ginger together in a saucepan; bring to a boil, stirring frequently to dissolve the sugar. Reduce heat to medium-low and cook until the liquid evaporates, about 25 minutes.

By unsane1047

Ingredients

• ✓ corn
• olive oil
• red bell pepper
• onion
• ground turkey breast
• garlic
• black pepper
• steak seasoning
• cumin
• chicken broth
• russet potato
• heavy cream
• slaw mix

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Cook bell pepper and onion in the hot oil until onion is translucent, 5 to 7 minutes. Mix in ground turkey. Add garlic, pepper, steak seasoning, and cumin; cook and stir until turkey has browned evenly and is no longer pink, 14 to 16 minutes.
2. 2 Pour 1/4 cup chicken broth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Mix in potatoes and corn. Add remaining chicken broth until potatoes are just covered.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Select Saute function and bring to a boil. Pour in heavy cream, stirring as you add it. Add slaw and cook for 2 minutes. Turn off the cooker and let sit until slaw is tender, about 5 minutes.

By Rhonda Harp

Ingredients

• ✓ corn
• olive oil
• balsamic vinegar
• salt
• black pepper
• sweet onion
• arugula
• goat cheese

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

Ingredients

• ✓ corn
• tomato
• monterey jack cheese
• orange bell pepper
• cucumber
• cilantro
• balsamic vinegar
• sea salt
• black pepper
• garlic powder

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

Ingredients

• ✓ corn
• kidney bean
• wax bean
• green bean
• chickpea
• mushroom
• onion
• green bell pepper
• cider vinegar
• white sugar
• vegetable oil
• black pepper
• salt
• basil
• oregano
• white sugar

Instructions

1. 1 Mix kidney beans, wax beans, green beans, garbanzo beans, corn, mushrooms, onion, green bell pepper, cider vinegar, 1/2 cup sugar, vegetable oil, black pepper, salt, basil, and oregano in a large bowl.
2. 2 Chill in refrigerator for 8 hours or overnight.
3. 3 Stir 1/4 cup sugar into the bean salad. Taste and add more if needed to balance vinegar flavor.

By appagey

Ingredients

• ✓ corn
• bacon
• ham
• red pepper
• canning jar
• cherry tomato
• monterey jack cheese
• salad green
• tortilla strip
• salsa

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

Ingredients

• ✓ corn
• sweet onion
• green bell pepper
• jalapeno pepper
• vegetable broth
• potato
• dijon mustard
• basil
• paprika
• red pepper flakes
• green onion
• soy milk
• almond flour
• salt
• turmeric

Instructions

1. 1 Cook onion, bell pepper, and jalapeno in 2 tablespoons vegetable broth in a large saucepan over medium heat until tender, 5 to 7 minutes. Add remaining broth and potatoes; bring to a boil.
2. 2 Reduce heat, cover, and simmer for 15 minutes. Add mustard, basil, paprika, and pepper flakes; mix well. Add corn, green onions, and all but 3 to 4 tablespoons soy milk; bring to a boil.
3. 3 Mix remaining soy milk with almond flour in a small bowl until smooth. Stir into the chowder with salt and turmeric; return to a boil. Cook and stir until soup is thickened and bubbly, about 2 more minutes.

By Geeksr

Ingredients

• ✓ corn
• olive oil
• avocado
• black bean
• jalapeno pepper
• cilantro
• lime
• sea salt
• black pepper
• corn tortilla
• aluminum foil

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

Ingredients

• ✓ corn
• kidney bean
• tomato
• green chili
• white vinegar
• brown sugar
• cumin
• onion flake
• salt
• black pepper

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

Ingredients

• ✓ corn
• chicken breast
• taco seasoning mix
• black bean
• iceberg lettuce
• tomato
• green onion
• cheddar cheese
• ranch dressing
• flour tortilla

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

Ingredients

• ✓ corn
• butter
• tomato
• jalapeno pepper
• red onion
• garlic
• cilantro
• salt
• black pepper
• lemon herb seasoning

Instructions

1. 1 Peel back corn husks, but leave them attached at the bottom. Remove the silks, and fold husks back up over the corn. Place on a dinner plate, and cook in the microwave for 5 minutes on High power, turning corn once half way through. Cool until cool enough to touch, then slice corn kernels from the cob and place them in a serving bowl.
2. 2 Stir butter into the corn along with the tomatoes, jalapeno, red onion, garlic and cilantro. Season with salt, pepper, and seasoning blend. Mix well, taste, and adjust seasoning if necessary. Some people like the salad warm, but I prefer to chill it a little before serving.

By Ds R

Ingredients

• ✓ corn
• brown rice
• water
• black bean
• pinto bean
• tomato
• green chile
• flour tortilla
• pepperjack cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Combine rice and water in a saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from the heat and let and cool.
3. 3 Meanwhile, rinse black beans and pinto beans in a colander or strainer. Transfer beans to a large bowl. Mix in corn and diced tomatoes with green chiles, then mix in cooled rice and pepper Jack cheese.
4. 4 Divide mixture evenly among tortillas and roll up.
5. 5 Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks.
6. 6 Enjoy.

By Melissa Pietrosanti

Ingredients

• ✓ corn
• cumin seed
• vegetable oil
• garlic
• salt
• black pepper
• red bell pepper
• poblano pepper
• green onion
• cilantro
• lime juice

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

Ingredients

• ✓ corn
• black pepper
• salt
• basil
• beef bouillon
• bay leaf
• molasses
• broccoli
• lentil
• celery
• red bell pepper
• carrot
• potato
• tomato
• water
• onion
• ground turkey

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and saute until soft and translucent, about 5 minutes. Transfer to a slow cooker.
2. 2 Add 4 cups water, diced tomatoes with juice, potatoes, carrots, bell pepper, celery, lentils, broccoli, frozen corn, molasses, bay leaves, bouillon cubes, basil, salt, and pepper.
3. 3 Cook on Low for 6 to 8 hours or on High for 5 to 6 hours, adding up to 2 cups more water depending on how thick you want the soup.

By Shanelle

Ingredients

• ✓ corn
• cheddar cheese soup
• chicken broth
• enchilada sauce
• southwest seasoning
• rotisserie chicken
• cheddar cheese
• monterey jack cheese
• brown rice
• tortilla chip

Instructions

1. 1 Combine condensed soup, chicken broth, enchilada sauce, and Southwest seasoning in a large pot over medium-high heat. Whisk for about 5 minutes until smooth.
2. 2 Add chicken, 1 1/4 cups Cheddar-Monterey Jack cheese, cooked rice, and corn. Mix until well combined. Reduce heat to low and cook until heated through and cheese is melted, about 5 minutes.
3. 3 Remove from the heat and ladle into bowls. Top each bowl with remaining cheese and 3 tortilla chips.

By bprimeau

Ingredients

• ✓ corn
• dill weed
• garlic powder
• black pepper
• thyme
• soy sauce
• long-grain white rice
• chickpea
• pea
• potato
• leek
• water
• tomato vegetable juice
• tomato
• carrot
• onion
• celery

Instructions

1. 1 Combine celery, onion, carrots, tomatoes, tomato-vegetable juice, water, leek, potato, peas, corn, garbanzo beans, rice, soy sauce, thyme, ground black pepper, garlic powder, and dill weed in a large pot over high heat.
2. 2 Bring to a boil, reduce heat, and simmer until vegetables are tender, about 30 minutes.

By Sadie