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Spicy Quinoa, Bean, and Pepper Salad
Salad American

Spicy Quinoa, Bean, and Pepper Salad

4.3

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Heat chile oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until lightly browned, 5 to 7 minutes. Add bell pepper; cook and stir until slightly tender, 1 to 2 minutes.
  2. 2 Stir in quinoa, then pour in vegetable broth; season with chipotle pepper powder and cayenne pepper. Bring to a boil, cover the saucepan, reduce heat to low, and simmer until quinoa is tender, about 20 minutes.
  3. 3 Stir black beans and corn into quinoa mixture until well combined. Simmer until beans and corn are heated through, about 5 minutes more.

By JampampJ

Black-Eyed Susan Salad
Salad American

Black-Eyed Susan Salad

4.5

Prep
20 min
Cook
Total
260 min

Instructions

  1. 1 Combine black-eyed peas, corn, celery, pimentos, and onion in a large bowl; set aside.
  2. 2 Whisk vinegar, Worcestershire sauce, sugar, garlic salt, and black pepper together in a small bowl until well combined; slowly whisk in oil until emulsified.
  3. 3 Pour vinaigrette over vegetables; stir until evenly coated. Refrigerate before serving, 4 hours to overnight.

By Shults3

Spinach Salad with Chicken, Avocado, and Goat Cheese
Salad American

Spinach Salad with Chicken, Avocado, and Goat Cheese

4.9

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Heat a small skillet over medium-high heat. Toast pine nuts in hot skillet until lightly browned and fragrant, 3 to 5 minutes.
  2. 2 Put spinach into a large salad bowl; top with pine nuts, tomatoes, chicken, avocado, corn kernels, and goat cheese.
  3. 3 Beat white wine vinegar, olive oil, and Dijon mustard together in a small bowl until smooth; season with salt and pepper. Drizzle dressing over the salad and toss lightly to coat.

By Bethshan

Roasted Corn and Basmati Rice Salad
Salad American

Roasted Corn and Basmati Rice Salad

4.2

Prep
25 min
Cook
35 min
Total
120 min

Instructions

  1. 1 In a medium pot, bring the basmati rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
  2. 2 Preheat oven to 400 degrees F (200 degrees C). In a bowl, toss the corn kernels with 3 tablespoons corn oil. Spread the corn on a large baking sheet. Bake 15 minutes, stirring occasionally, until lightly browned. remove from heat, and cool.
  3. 3 In a bowl, mix the lemon juice, red wine vinegar, 1/2 cup corn oil, sugar, basil, salt, and pepper.
  4. 4 In a large bowl, toss together the cooked rice, cooked corn, tomatoes, corn oil mixture, red onion, and green onions. Cover, and chill at least 1 hour before serving.

By Bonnie

Mexican Bean Salad
Salad Mexican

Mexican Bean Salad

4.8

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine beans, bell peppers, corn, and red onion in a large bowl.
  3. 3 Whisk olive oil, vinegar, cilantro, lime juice, lemon juice, garlic, sugar, salt, cumin, and black pepper together in a small bowl. Season with chili powder and hot sauce.
  4. 4 Pour dressing over bean mixture and toss well. Refrigerate until chilled, about 1 hour. Serve cold.

By Karen Castle

Spiced Corn
Dinner Indian

Spiced Corn

5.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Fill a deep saucepan with water; bring to a boil. Add corn and salt; cook until corn is tender, 5 to 7 minutes. Drain.
  2. 2 Melt butter in a skillet over medium heat. Add corn, lemon juice, garam masala, chaat masala, chili powder, and salt; cook until corn is light brown, about 5 minutes

By YOLANDA

Sweet Corn Subji With Paneer and Cashew Nuts
Dinner Indian

Sweet Corn Subji With Paneer and Cashew Nuts

4.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Stir in the cashews; cook and stir until fragrant, about 1 minute. Stir in chiles and onion; cook and stir until onion is translucent, about 5 minutes. Do not allow onion to brown.
  2. 2 Stir corn and paneer into onion mixture; season with salt and sugar. Continue to cook and stir until hot, approximately 3 additional minutes. Before serving, stir in cilantro.

By cstopre

Quick Vegetable Curry
Dinner Indian

Quick Vegetable Curry

4.0

Prep
25 min
Cook
20 min
Total
46 min

Instructions

  1. 1 Bring a large saucepan of lightly salted water to a boil. Place the potatoes and carrots in the boiling water, and cook until softened, 5 to 6 minutes. Add the peas and corn to the boiling water, and turn off the heat. Wait 1 minute, and drain the vegetables. Cover to keep warm.
  2. 2 Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook until the onions are transparent, 5 to 7 minutes. Combine the tomatoes, kidney beans, garbanzo beans, and water with the onions. Stir in the turmeric, chili powder, cumin, coriander, and mustard seed until blended. Season with salt to taste. Add the potatoes, carrots, peas, and corn. Turn the heat to high, and cook the vegetables 5 to 10 minutes, stirring occasionally. Lower the heat to medium, and cook another 7 minutes.
  3. 3 Pour the coconut milk into the vegetable mixture. Stir and cook for just 3 minutes to prevent the milk from curdling or separating. Remove from the heat and serve.

By Mona zac

Indian-Style Vegetable Rice
Dinner Indian

Indian-Style Vegetable Rice

3.3

Prep
35 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Heat the corn oil in a large saucepan over medium-high heat. Stir in the onion, garlic, red bell pepper, and whole cloves. Cook and stir until the onion has softened and begun to brown, about 10 minutes. Stir in the rice, and cook for 1 minute, stirring constantly. Add 4 cups of water, salt, and cayenne pepper. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 20 minutes.
  2. 2 Meanwhile, place the broccoli, corn, green beans, carrot, and 1/4 cup water into a microwave-safe bowl. Cover, and cook in the microwave at full power until the vegetables are tender, 2 to 4 minutes depending on the microwave. Once the rice has finished cooking, gently stir the vegetables into the rice along with the turmeric, black pepper, and cashews. Sprinkle with cilantro to serve.

By Sahana

The Best Slow Cooker Cream Corn
Dinner

The Best Slow Cooker Cream Corn

4.5

Prep
5 min
Cook
180 min
Total
185 min

Instructions

  1. 1 In a 6 quart slow cooker, combine the corn, cream cheese, butter, sugar, American cheese and milk. Cover and set to Low. Cook for about 3 hours, stirring every 30 minutes. Cheese and milk burn easily, so I would not recommend cutting the time and using the High setting.

By mamamelton

Pepper Corn
Dinner

Pepper Corn

3.9

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Melt cream cheese and butter in a saucepan. When ingredients are melted, stir in evaporated milk, corn, and green chilies. Pour mixture into an 8x8 inch pan.
  3. 3 Bake in a 350 degrees F (175 degrees C) oven for 20 minutes; until brown and bubbly.

By Danelle

Marian's Creamed Corn
Dinner

Marian's Creamed Corn

4.4

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. 2 Melt butter in a large saucepan over medium low heat. Mix in sugar and stir until dissolved. Mix in corn and stir to coat. Stir in cream cheese and cook until melted and well blended.
  3. 3 Transfer the mixture to the prepared baking dish. Top with bread crumbs and dot with butter.
  4. 4 Bake in the preheated oven 20 to 30 minutes, until lightly browned.

By DAS

Zucchini and Corn Gratin
Side Dish

Zucchini and Corn Gratin

4.5

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Cook onions in large nonstick oven proof skillet on medium heat 3 to 4 min. or until crisp-tender. Stir in corn and peppers; cover. Cook 5 to 6 min. or until corn is tender, stirring frequently.
  2. 2 Mix flour and milk until blended. Add to corn mixture; mix well. Cook 4 to 5 min. or until thickened, stirring frequently. Add zucchini; mix well. Top with cheese.
  3. 3 Heat broiler. Broil vegetable mixture 3 to 4 min. or until cheese is melted.

By Kraft

Quinoa and Black Bean Bliss
Dinner

Quinoa and Black Bean Bliss

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring water and quinoa to a boil in a small saucepan. Reduce heat to medium-low and cook at a simmer until the water is absorbed, about 15 minutes.
  2. 2 Mix black beans and corn kernels in a large bowl; add cooked quinoa and stir. Spoon quinoa mixture into 4 bowls; top each with salsa and avocado.

By Jen

Zucchini, Corn, and Tomato Pie
Dinner

Zucchini, Corn, and Tomato Pie

4.1

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly butter one 9 inch pie plate.
  2. 2 In a medium bowl mix zucchini, buttermilk baking mix, tomato, corn, onion, cheese and eggs together.
  3. 3 Bake at 350 degrees F (175 degrees C) for 45 minutes. Do not cover the dish while it is cooking. Serve warm.

By Kim Graber

Fresh Corn Fritters

Fresh Corn Fritters

4.7

Prep
5 min
Cook
8 min
Total
15 min

Instructions

  1. 1 Beat eggs in large bowl. Add sour cream, muffin mix, corn, bacon and ground red pepper. Stir just until blended.
  2. 2 Heat 1-inch of oil in deep fat fryer or skillet to 350 degrees F. or until batter sizzles when dropped into oil. Gently drop batter by tablespoonfuls into hot oil. Cook 1 to 2 minutes or until bottom is golden brown. Turn and cook 1 to 2 minutes longer, or until golden brown. Remove to drain on paper towels.

By MarthaWhiteR

Creamed Corn
Dinner

Creamed Corn

4.3

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 In a large pot over medium heat, melt the butter and blend together with the flour.
  3. 3 Add the corn, half and half, whipping cream, salt and sugar. Stir and heat until mixture begins to thicken.
  4. 4 Stir in cheese and pour into a 2 quart casserole dish. Bake for 15 to 20 minutes.

By Gina

Creamy Garlic Mushroom Chicken
Dinner

Creamy Garlic Mushroom Chicken

4.4

Prep
Cook
Total

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 FOR THE SAUCE: In a medium size bowl combine the soup, mayonnaise, sour cream, corn and Parmesan cheese. Mix well.
  3. 3 Place the chicken breasts in a 9x13 inch baking dish and pour the sauce mixture over the chicken. Sprinkle with Cheddar cheese and breadcrumbs for topping and bake in the preheated oven for 38 to 40 minutes. Let cool and serve.

By Allie

Southwest Style Creamy Corn Chowder
Dinner

Southwest Style Creamy Corn Chowder

3.8

Prep
10 min
Cook
210 min
Total
220 min

Instructions

  1. 1 Place sugar, corn, cream cheese, Mexican cheese, milk, chicken broth, celery, garlic, bacon, and pepper into a slow cooker. Cook on High for 1 hour, then reduce heat to Low and cook for an additional 2 1/2 hours.

By KITTYNYUMA

Maryanne's Cornbread
Dinner

Maryanne's Cornbread

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
  2. 2 In a large mixing bowl, combine baking mix, sugar, baking powder and cornmeal. In a separate bowl, whisk together the eggs, milk and melted butter until creamy. Stir in flour mixture until blended. Fold in frozen corn if using. Pour batter into prepared pan.
  3. 3 Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the bread comes out clean. Serve warm.

By Maryanne

Pig Slop
Dinner

Pig Slop

3.8

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 Place the kielbasa, baked beans, chili beans, corn, bell pepper, and onion into a mixing bowl. Sprinkle in the chili powder and Cheddar cheese. Stir until evenly mixed, then pour into a 9x13-inch baking dish.
  3. 3 Bake in the preheated oven until the mixture is hot and the cheese has melted, 25 to 30 minutes.

By Brooke

Creamed Corn with Tomatoes
Side Dish

Creamed Corn with Tomatoes

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Add onion; and cook until soft and translucent, about 3 minutes. Stir in corn kernels. Cook, stirring occasionally, until kernels are tender, about 5 minutes. Stir in cream cheese and water until cream cheese is melted. Stir in tomatoes, parsley, and basil. Season with salt and black pepper.

By VirginiaWillis

Sweet Corn Cakes
Dinner

Sweet Corn Cakes

4.6

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 In a medium bowl, beat butter with an electric mixer until creamy. Beat in the masa harina and water until well combined.
  3. 3 Put the corn in a blender or food processor and coarsely chop on low speed. Stir the corn and the cornmeal into the butter mixture. In another bowl, mix together the sugar, cream, salt and baking powder. Combine the two mixtures until well blended. Pour the batter into an ungreased 8x8 pan.
  4. 4 Cover the pan with foil and place into a 9x13 inch pan filled 3/4 inch high with hot water. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the cake comes out clean. Remove small pan from water and let sit for 10 minutes before serving.

By Sue Cohagen Myers