Type what you have

Ingredients

• ✓ whole kernel corn
• cotija cheese
• mayonnaise
• lime juice
• butter
• red pepper
• cilantro

Instructions

1. 1 Add corn with liquid to a saucepan; bring to a boil over high heat and simmer until hot. Drain; return corn to the saucepan.
2. 2 Stir in cotija cheese, mayonnaise, lime juice, butter, and chili powder; transfer to a serving dish and garnish with cilantro.

By Parizienne

Ingredients

• ✓ whole kernel corn
• cream-style corn
• corn bread mix
• margarine
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir whole kernel corn, cream-style corn, and cornbread mix together in a large bowl. Pour melted margarine into the bowl; mix. Fold sour cream into corn mixture until smooth. Pour into an 8-inch square baking dish.
3. 3 Bake in the preheated oven until the edges have browned and a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. Cool in the pans for 5 minutes before serving.

By 4LEENER

Ingredients

• ✓ whole kernel corn
• cream cheese
• butter
• jalapeno pepper
• garlic salt

Instructions

1. 1 In a medium saucepan combine corn, cream cheese, butter, jalapeno peppers and garlic salt. Cook over medium heat for about 10 minutes or until heated through, stirring constantly after cream cheese begins to melt.

By snoopincorp

Ingredients

• ✓ whole kernel corn
• cream-style corn
• egg
• cornbread mix
• sour cream
• cheddar cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan.
2. 2 In a large mixing bowl, combine corn, reserved liquid, eggs, corn bread mix and sour cream; stir until blended. Pour batter into prepared pan; sprinkle with cheese.
3. 3 Bake in preheated oven for 30 minutes, until golden brown.

By HOBOLTH4

Ingredients

• ✓ whole kernel corn
• cream-style corn
• egg
• white sugar
• all-purpose flour
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
2. 2 Combine corn, cream-style corn, eggs, sugar, flour, and milk in a large bowl. Mix until well combined. Pour into prepared baking dish.
3. 3 Bake in the preheated oven until set and golden brown around the edges, about 1 to 1½ hours.

By Mary Poris

Ingredients

• ✓ whole kernel corn
• bacon
• creamed corn
• butter
• processed cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble.
3. 3 In a 9x13 inch casserole dish combine bacon, creamed corn, whole kernel corn, butter and processed cheese; mix well.
4. 4 Bake in preheated oven for 25 minutes; stir. Bake another 20 minutes, or until heated through and set.

By JenFen

Ingredients

• ✓ whole kernel corn
• tomato
• sweet onion
• green onion
• cilantro leaves
• lime
• rice vinegar
• kosher salt

Instructions

1. 1 In a large bowl, combine the corn, tomatoes, sweet onion, green onion, and cilantro. Squeeze lime juice over mixture, and mix in. Stir in rice vinegar to taste; the amount you use will depend on the sweetness of the corn, and the acidity of the lime. Season with kosher salt.
2. 2 Cover, and chill for 45 minutes to an hour. Stir before serving.

By Twila Davis Reed

Ingredients

• ✓ whole kernel corn
• cream cheese
• butter
• milk
• jalapeno pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine cream cheese, butter, and milk in a medium saucepan over medium heat; stir until smooth.
3. 3 Combine corn and jalapeños in a 9x13-inch baking dish; pour in cream cheese mixture. Sprinkle with Cheddar cheese.
4. 4 Bake in the preheated oven for 35 minutes.

By IXIPIXIE

Ingredients

• ✓ whole kernel corn
• cream cheese
• butter
• milk
• all-purpose flour
• jalapeno pepper
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
2. 2 Combine cream cheese and butter in a microwave-safe bowl. Microwave on high until melted, 1 to 2 minutes.
3. 3 Pour cream cheese mixture into a large skillet; add milk and flour. Cook, stirring occasionally, over medium heat until mixture thickens, 3 to 5 minutes.
4. 4 Combine corn and jalapeño peppers in a bowl; add to cream cheese sauce. Season with salt and mix well. Pour into the prepared casserole dish.
5. 5 Bake in the preheated oven until lightly browned, about 30 minutes.

By Richard

Ingredients

• ✓ whole kernel corn
• chicken broth
• onion
• potato
• evaporated milk
• butter
• salt
• pepper

Instructions

1. 1 In a large pot over medium heat, combine broth, corn, onion and potatoes. Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are just tender.
2. 2 Stir in evaporated milk and butter until butter is just melted. Season with salt and pepper and serve at once.

By R.T. Dowling

Ingredients

• ✓ whole kernel corn
• onion
• butter
• parsley
• all-purpose flour
• half-and-half cream
• salt
• black pepper

Instructions

1. 1 Sauté onion in butter with parsley flakes until onion is tender, about 8 minutes.
2. 2 Stir flour into onion mixture (mixture will be lumpy). Slowly stir in half-and-half until smooth and creamy. Add corn and cook until slightly thickened, about 5 minutes.
3. 3 Season with salt and pepper. Ladle soup into bowls and garnish with popped corn.

By MARBALET

Ingredients

• ✓ whole kernel corn
• ground beef
• tomato
• green bean
• red bean
• onion
• oregano
• cayenne pepper
• salt
• pepper

Instructions

1. 1 Brown the ground beef in a skillet over medium heat until no longer pink. Drain off any excess grease.
2. 2 In a stock pot or Dutch oven, combine the ground beef, tomatoes, corn, green beans, red beans, and onion. Season with oregano, cayenne pepper, and salt and pepper to taste. Cover and simmer for at least 50 minutes over medium to low heat. The longer it cooks, the better it gets!

By Jon Roberts

Ingredients

• ✓ whole kernel corn
• creamed corn
• egg
• half-and-half
• heavy cream
• all-purpose flour
• cornmeal
• white sugar
• butter
• salt
• black pepper

Instructions

1. 1 Combine cream-style corn, regular corn, eggs, half-and-half, cream, flour, cornmeal, sugar, melted butter, salt, and pepper in a 2-1/2 to 3-quart casserole.
2. 2 Bake at 325 to 350 degrees F (165 to 175 degrees C) for 1 hour or until set.

By REYNOLD

Ingredients

• ✓ whole kernel corn
• sour cream
• mayonnaise
• tomato
• habanero pepper
• green onion
• cilantro
• salt
• black pepper
• cumin
• cheddar cheese

Instructions

1. 1 Combine sour cream and mayonnaise together in a bowl.
2. 2 Combine corn, diced tomatoes, green onions, cilantro, salt, black pepper, and cumin in a separate bowl; stir in sour cream mixture. Fold in Cheddar cheese.

By Yoly

Ingredients

• ✓ whole kernel corn
• bacon
• onion
• mashed potato
• chicken broth
• half-and-half
• garlic and herb seasoning blend
• green hot pepper sauce
• paprika
• worcestershire sauce
• black pepper
• hot pepper sauce

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly and thoroughly cooked but not crisp, about 8 minutes. Drain on paper towels. Chop into small pieces. Reserve 1 tablespoon drippings in the skillet and reserve 1 tablespoon separately; discard any remaining drippings.
2. 2 Heat drippings in skillet over medium heat. Add onion; cook until just starting to turn brown, 5 to 7 minutes.
3. 3 Meanwhile, combine leftover mashed potatoes, chicken broth, and half-and-half in a 6-quart pot over medium-high heat; whisk until smooth. Stir in corn, garlic, herb seasoning blend, reserved 1 tablespoon drippings, green pepper sauce, paprika, Worcestershire sauce, black pepper, and red pepper sauce. Stir in onion and bacon. Bring to a boil, then reduce heat and simmer for 30 minutes.

By Tom C

Ingredients

• ✓ whole kernel corn
• vegetable broth
• potato
• onion
• garlic
• red chile pepper
• chili powder
• salt
• parsley
• black pepper
• soy milk
• margarine
• lime

Instructions

1. 1 Place the corn, vegetable broth, potatoes, onion, garlic, red chile peppers, chili powder, salt, parsley, and black pepper in a slow cooker; cover. Cook on Low for 7 hours.
2. 2 Pour the vegetable mixture into a blender, filling the pitcher no more than halfway full. Hold the lid of the blender with a folded kitchen towel and carefully start the blender using a few quick pulses before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the mixture in the cooking pot. Once everything has been pureed, return it to the slow cooker. Stir the soy milk and margarine to the mixture; cook on Low for 1 hour more. Add the lime juice to serve.

By Megan Elizabeth Monts

Ingredients

• ✓ whole kernel corn
• onion
• parsley
• butter
• garlic
• all-purpose flour
• milk
• chicken broth
• cream cheese
• garlic salt
• black pepper
• cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine onion, parsley, butter, and minced garlic in a large pot over medium heat; cook and stir until onions are tender, about 5 minutes.
3. 3 Whisk in flour to make a thick paste; whisk in milk and chicken broth until soup thickens slightly.
4. 4 Stir in corn and cream cheese until heated through.
5. 5 Add garlic salt, black pepper, and cayenne pepper to taste; stir until combined.

By Abby

Ingredients

• ✓ whole kernel corn
• cooking spray
• cornbread mix
• water
• bacon
• sour cream
• mayonnaise
• ranch dressing mix
• pinto bean
• tomato
• green bell pepper
• green onion
• cheddar cheese

Instructions

1. 1 To make the cornbread: Preheat the oven to 375 degrees F (190 degrees C). Spray the bottom and sides of an 8x8-inch pan with cooking spray.
2. 2 Combine cornbread mix and water in a large mixing bowl until smooth; pour into prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool; crumble and set aside.
4. 4 Meanwhile, make the salad: Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
5. 5 Whisk sour cream, mayonnaise, and dressing mix together in a medium bowl.
6. 6 Crumble 1/2 of the cornbread in the bottom of a large serving dish. Evenly layer with 1 can of pinto beans, 1/2 of the tomatoes, 1/2 cup green bell pepper, 1/2 cup green onions, 1 can of corn, 1 cup of cheese, 1/2 of the bacon, and 1/2 of the sour cream mixture. Repeat the layers. Cover and chill for at least 2 hours before serving.

By Rosemarie

Ingredients

• ✓ whole kernel corn
• riced cauliflower
• cilantro
• lime juice
• salt
• black pepper
• pork roast
• black bean
• cheddar cheese
• crema
• salsa
• cilantro ranch dressing
• avocado
• lime

Instructions

1. 1 Steam cauliflower rice according to package directions, about 6 minutes. Once cauliflower is cooked, empty contents into a large bowl; add in cilantro, lime juice, salt, and pepper. Cover and set mixture aside.
2. 2 Meanwhile, heat cooked shredded pork in a pan on the stovetop until warmed through, 3 to 5 minutes.
3. 3 Mix corn and beans together in a medium microwave-safe bowl. Microwave to heat through, about 2 minutes.
4. 4 Assemble bowls by adding 5 ounces cilantro-lime cauliflower rice, top with 4 ounces pork, black beans, and corn. Add 1 tablespoon each: salsa, Cheddar cheese, crema con sal, and cilantro ranch dressing to each bowl. Garnish with sliced avocado and lime wedges.

By thedailygourmet

Ingredients

• ✓ whole kernel corn
• rotisserie chicken
• water
• onion
• butter
• garlic
• carrot
• celery
• parsley
• oregano
• black pepper
• whole wheat noodle
• water
• cornstarch

Instructions

1. 1 Place rotisserie chickens, with juices, in a very large stockpot. Cover with water and bring to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes. Remove chickens and let cool until safe to handle. Remove meat from bones and cut into small pieces.
2. 2 Strain stock, if needed, into another container; set aside.
3. 3 Combine onions and butter in the stockpot over medium heat. Cook and stir onions until translucent, 5 to 7 minutes. Add garlic and cook for 5 minutes. Stir in carrots and celery. Cook, stirring occasionally, until nearly tender, about 15 minutes. Stir in corn, parsley, and pepper.
4. 4 Pour chicken stock back into the pot and bring to a boil. Cook until carrots are tender, 6 to 7 minutes. Add noodles and cook until starting to soften yet still firm to the bite, 5 to 6 minutes.
5. 5 Mix water and cornstarch together in the meantime. Reduce heat to medium. Stir cornstarch slurry into the soup, a little at time, to reach desired thickness. Add chicken to the soup and heat through, about 5 minutes.

By GreyhoundMom

Ingredients

• ✓ whole kernel corn
• tomato
• red bell pepper
• jalapeno pepper
• lemon juice
• cilantro
• basil
• red pepper flakes
• black bean
• olive oil
• onion
• garlic
• instant brown rice
• salt
• pepper

Instructions

1. 1 In a large bowl, combine tomatoes, red bell pepper, jalapeno pepper, lemon juice, cilantro, basil, red pepper flakes, corn, and beans. Stir to combine the vegetables, then set aside.
2. 2 In a medium saucepan, heat olive oil at a medium-low heat. Add onions and saute until they are translucent. Add garlic and saute for another minute. Pour in rice and toss to coat. Add reserved liquid from the corn and beans, along with any additional liquid as directed on the rice box. Cook the rice to package specifications. Let the rice cool slightly.
3. 3 Combine the rice and vegetable mixture. Salt and pepper to taste and serve.

By Stacey

Ingredients

• ✓ whole kernel corn
• vegetable oil
• onion
• carrot
• garlic
• green bell pepper
• red bell pepper
• celery
• chili powder
• mushroom
• tomato
• kidney bean
• cumin
• oregano
• basil

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Sauté onions, carrots, and garlic in hot oil until tender. Add bell peppers, celery, and chili powder. Cook, stirring occasionally, until vegetables are tender, about 6 minutes.
2. 2 Stir in mushrooms and cook until softened, about 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, then reduce heat to medium. Cover and simmer for 20 minutes, stirring occasionally.

By Tia the Baker

Ingredients

• ✓ whole kernel corn
• butter
• beef stew meat
• cream of mushroom soup
• milk
• salt
• black pepper
• potato
• butter
• milk
• salt
• black pepper
• salt
• black pepper

Instructions

1. 1 Make stew: Heat butter in a large skillet over medium heat. Cook beef in hot butter, stirring occasionally, until browned on all sides, about 20 minutes. Stir in condensed soup, milk, salt, and pepper. Cover, reduce heat, and simmer, stirring occasionally, until thickened to gravy consistency, at least 1 hour.
2. 2 Meanwhile, make mashed potatoes: Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Add butter, milk, salt, and pepper; beat with an electric mixer until smooth. Transfer to a serving platter, cover to keep warm, and set aside.
3. 3 Make corn: Heat corn in a saucepan over medium heat until tender, about 15 minutes. Season with salt and pepper.
4. 4 Pour beef stew over mashed potatoes and place corn on the side to serve.

By Jamie

Ingredients

• ✓ whole kernel corn
• creamed corn
• white sugar
• all-purpose flour
• milk
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine corn, creamed corn, sugar, flour, milk, and eggs. Mix well. Pour mixture into a soufflé dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the middle of soufflé comes out clean, about 1 to 1 1/2 hours.

By MPORIS

Ingredients

• ✓ whole kernel corn
• red onion
• cilantro
• lime
• chipotle chile in adobo sauce
• salt

Instructions

1. 1 Mix corn, onion, cilantro, lime juice, chipotle pepper, and salt together in a bowl.

By Yary Quinn

Ingredients

• ✓ whole kernel corn
• milk
• egg
• masa harina
• white sugar
• salt
• vegetable oil

Instructions

1. 1 Blend corn, milk, egg, masa harina, sugar, and salt together in a blender until the mixture has the consistency of pancake batter.
2. 2 Heat oil in a a large skillet over medium heat. Add enough batter to form the size of a taco shell, 4 to 5 inches around. Cook until golden brown, about 2 minutes per side. Repeat with remaining batter.

By Mariposa

Ingredients

• ✓ whole kernel corn
• corn muffin mix
• egg
• sweet corn cream style

Instructions

1. 1 Preheat oven to 400 degrees F. Coat a glass or metal 9-inch square baking dish with non-stick cooking spray.
2. 2 Stir together all ingredients in a large mixing bowl; batter will be slightly lumpy. Pour batter evenly into prepared pan.
3. 3 Bake 40 to 45 minutes or until deep golden brown and wooden pick inserted in center comes out clean. Cool 10 minutes before cutting.

By Del Monte

Ingredients

• ✓ whole kernel corn
• mayonnaise
• parmesan cheese
• chile-lime seasoning
• lime

Instructions

1. 1 Heat corn in a skillet over medium heat until steaming, about 5 minutes. Remove from heat and drain water.
2. 2 Fill several cups or mugs halfway with the corn. Add 1 tablespoon mayonnaise, 1 tablespoon Parmesan cheese, and 1 to 2 teaspoons chile-lime seasoning to each cup. Squeeze lime juice on top.

By Kelsie

Ingredients

• ✓ whole kernel corn
• potato
• celery
• onion
• chicken bouillon
• chive

Instructions

1. 1 Place potatoes, celery and leaves, and onion in a large pot. Pour in enough water to cover. Bring to a boil.
2. 2 Remove celery leaves, then stir in bouillon cubes until dissolved. Mix in corn. Reduce heat to medium-low; cook until potatoes are tender, about 20 minutes.
3. 3 Mix chives into soup; continue cooking 5 minutes more. Serve warm.

By Soraya Sanchez

Ingredients

• ✓ whole kernel corn
• all-purpose flour
• white sugar
• butter
• salt
• pimento pepper
• egg
• green bell pepper
• processed cheese
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir corn, flour, sugar, butter, salt, pimento peppers, eggs, bell pepper, processed cheese, and milk together in a mixing bowl, respectively; pour into a 9x13-inch baking dish.
3. 3 Bake in preheated oven until the cheese is melted, about 45 minutes.

By TUBB