Type what you have

Ingredients

• ✓ corn kernel
• butter
• cream cheese

Instructions

1. 1 Combine corn, butter, and cream cheese in a medium sized saucepan. Cook over medium heat for about 20 minutes. Serve hot.

By Earla Taylor

Ingredients

• ✓ corn kernel
• cashew
• lemon juice
• salt
• onion powder
• garlic powder

Instructions

1. 1 Place corn, cashews, lemon juice, salt, onion powder, and garlic powder in a blender and blend until smooth and creamy, about 1 minute.

By BEDTIMEBEAR

Ingredients

• ✓ corn kernel
• onion
• jalapeno pepper
• flour
• milk
• zucchini
• cheddar cheese

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

Ingredients

• ✓ corn kernel
• cream cheese
• butter
• white sugar
• american cheese
• milk

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

Ingredients

• ✓ corn kernel
• egg
• sour cream
• cornbread and muffin mix
• bacon
• cayenne pepper
• vegetable oil

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

Ingredients

• ✓ corn kernel
• grape tomato
• basil
• olive oil
• apple cider vinegar
• salt

Instructions

1. 1 Combine corn, tomatoes, and basil leaves in a large bowl. Add olive oil, vinegar, and salt; toss until evenly coated.

By Josephine Franchino Twohy

Ingredients

• ✓ corn kernel
• tomato
• jalapeno pepper
• lime juice
• cilantro
• garlic
• salt

Instructions

1. 1 Mix corn kernels, tomato, jalapeno pepper, lime juice, cilantro, garlic, and salt together in a bowl. Cover and let stand until flavors blend, about 15 minutes.

By MYMOMSTHEBESTCOOK

Ingredients

• ✓ corn kernel
• olive oil
• onion
• cream cheese
• water
• tomato
• parsley
• basil
• salt
• black pepper

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

Ingredients

• ✓ corn kernel
• cream cheese
• butter
• evaporated milk
• green chile

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

Ingredients

• ✓ corn kernel
• ripe olive
• red bell pepper
• onion
• garlic
• olive oil
• lemon juice
• cider vinegar
• oregano
• salt
• black pepper
• avocado

Instructions

1. 1 In a large bowl, mix corn, olives, red bell pepper and onion.
2. 2 In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
3. 3 Stir avocados into the mixture before serving.

By BARBARA VINSON

Ingredients

• ✓ corn kernel
• ground beef
• taco seasoning
• refried bean
• salsa
• corn chip
• black olive
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine beef and taco seasoning in a large skillet. Cook and stir over medium heat until beef is browned and crumbly, 5 to 7 minutes.
3. 3 Place refried beans in a small saucepan and heat over low heat, covered, until warmed through, about 5 minutes.
4. 4 Spread a thin layer of salsa on the bottom of a 9x13-inch casserole dish. Layer half of the crushed chips, seasoned beef, beans, corn, olives, and cheese on top. Repeat layers with remaining ingredients, starting with salsa and ending with cheese.
5. 5 Bake nacho lasagna in the oven until bubbly and cheese is melted, about 30 minutes.

By oldfashionfusion

Ingredients

• ✓ corn kernel
• butter
• white sugar
• cream cheese
• bread crumb
• butter

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

Ingredients

• ✓ corn kernel
• water
• quinoa
• black bean
• salsa
• avocado

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

Ingredients

• ✓ corn kernel
• zucchini
• buttermilk baking mix
• tomato
• onion
• cheddar cheese
• egg

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

Ingredients

• ✓ corn kernel
• water
• brown rice
• olive oil
• salt
• cilantro
• cumin seed

Instructions

1. 1 In a saucepan, mix the water, rice, olive oil, and salt, and bring to a boil. Mix in the corn, cilantro, and cumin. Reduce heat, cover, and simmer 45 to 60 minutes, until the liquid has been absorbed.

By CLOUDSSUNRAIN

Ingredients

• ✓ corn kernel
• carrot
• green pepper
• onion
• sour cream
• mayonnaise
• white vinegar
• sugar
• yellow mustard
• salt

Instructions

1. 1 Toss corn, carrots, green pepper, and onions in a salad bowl.
2. 2 Combine sour cream, mayonnaise, vinegar, sugar, mustard, and salt in a small bowl. Pour over corn mixture and mix well. Refrigerate for several hours before serving.

By Tante

Ingredients

• ✓ corn kernel
• butter
• all-purpose flour
• half-and-half
• heavy cream
• salt
• white sugar
• romano cheese

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

Ingredients

• ✓ corn kernel
• cream of mushroom soup
• mayonnaise
• sour cream
• parmesan cheese
• chicken breast
• cheddar cheese
• bread crumb

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

Ingredients

• ✓ corn kernel
• white sugar
• cream cheese
• mexican cheese blend
• milk
• chicken broth
• celery
• garlic
• bacon
• black pepper

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

Ingredients

• ✓ corn kernel
• biscuit baking mix
• sugar
• baking powder
• cornmeal
• egg
• milk
• butter

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

Ingredients

• ✓ corn kernel
• kielbasa sausage
• baked bean
• chili bean
• red bell pepper
• onion
• chili powder
• cheddar cheese

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

Ingredients

• ✓ corn kernel
• butter
• masa harina
• water
• cornmeal
• white sugar
• heavy cream
• salt
• baking powder

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

Ingredients

• ✓ corn kernel
• ground turkey
• salsa
• water
• great northern bean
• pepper jack cheese

Instructions

1. 1 In a large pot over medium-high heat, cook ground turkey until browned and crumbly, 7 to 10 minutes. Drain and discard grease.
2. 2 Stir in salsa, corn, water, beans, and cheese. Simmer over low heat for about 30 minutes, or until cheese has melted and chili is hot.

By TINA B

Ingredients

• ✓ corn kernel
• ground beef
• potato
• celery
• carrot
• onion
• water
• beef bouillon cube
• hot pepper sauce
• processed cheese sauce

Instructions

1. 1 Brown the ground beef and drain.
2. 2 Put all ingredients except the cheese sauce in a crock pot. Cover and cook on low for 8 to 10 hours.
3. 3 Add cheese sauce and gently stir until well blended.

By Alice W Conn

Ingredients

• ✓ corn kernel
• tomato
• sweet onion
• lime
• olive oil
• watermelon
• salt

Instructions

1. 1 Mix tomatoes, corn, and sweet onion in a bowl. Sprinkle lime juice over tomato mixture. Pour olive oil over tomato mixture. Fold watermelon into tomato mixture. Season with salt to serve. Let sit 5 minutes before serving.

By Bis4Bethany

Ingredients

• ✓ corn kernel
• olive oil
• red bell pepper
• red onion
• garlic
• lime juice
• brown sugar
• lime zest
• cayenne pepper
• green onion
• parsley

Instructions

1. 1 Heat olive oil in a medium skillet over medium heat and add corn, bell pepper, and onion. Saute until onion softens slightly and corn is tender, about 2 minutes. Stir in garlic and cook until fragrant, about 1 minute.
2. 2 Stir in lime juice, brown sugar, lime zest, and cayenne pepper. Remove the relish to a bowl and cool slightly. Stir in green onion and parsley, and serve warm or at room temperature.

By lutzflcat

Ingredients

• ✓ corn kernel
• vegetable oil
• onion
• celery
• bell pepper
• millet
• quinoa
• salt
• chicken stock

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a skillet over medium heat; cook and stir onion, celery, bell pepper, and corn in the hot oil until softened, about 10 minutes.
3. 3 Mix onion mixture, millet, quinoa, and salt together in an 8x8-inch casserole dish; pour in chicken stock. Cover dish with aluminum foil.
4. 4 Bake in the preheated oven until grains are tender and have absorbed all the liquid, about 30 minutes.

By whittothewhit

Ingredients

• ✓ corn kernel
• butter
• corn flour
• water
• white sugar
• cornmeal
• heavy cream
• baking powder
• parsley
• chili powder

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease an 8 x 8 inch pan.
2. 2 In a large bowl beat butter until smooth. Stir in flour and beat on low, adding water.
3. 3 Chop corn in food processor or blender. Stir into butter mixture.
4. 4 In a medium bowl combine sugar, cornmeal, cream, baking powder, parsley and chili powder; add to butter mixture. Pour batter into prepared pan.
5. 5 Bake in preheated oven for 1 hour. Let stand 15 minutes before cutting.

By Sara

Ingredients

• ✓ corn kernel
• cream cheese
• butter
• milk
• sugar
• salt
• pepper

Instructions

1. 1 Combine corn, cream cheese, butter, milk, and sugar in a slow cooker. Season with salt and pepper to taste.
2. 2 Cook on Low for 4 to 6 hours, or High for 2 to 4 hours, stirring once or twice during cooking to prevent sticking.

By DOTTE

Ingredients

• ✓ corn kernel
• bacon
• zucchini
• onion
• pepper
• monterey jack cheese

Instructions

1. 1 Place bacon in a large skillet. Cook over medium-high heat until crisp. Reserve 1 tablespoon of drippings. Drain, chop, and set aside.
2. 2 Heat drippings over medium heat. Sauté zucchini, corn, and onion until crisp-tender, about 10 minutes. Season with pepper. Spoon vegetables into a bowl, and sprinkle with bacon and cheese.

By MOLSON7