Corn Salad

 

I've been meaning to post this for awhile, but I just (re) found the recipe.  My mom had this at a potluck last spring and she told me we absolutely had to try it.  I made it for the 4th of July and it was a huge hit.  The pickiest people I know I call family and they all at it and liked it.  

This will be making all the summer get togethers from here on out!  

Ingredients:  2 15 oz cans of whole kernel corn (drained), 2 c. grated cheddar cheese, 1 c. mayo, 1 c. green pepper (chopped), 1/2 c. red onion (chopped), 1 10 1/2 oz bag of Frito corn chips (crushed)

Instructions:  Mix and chill.   Stir in corn chips just before serving.  

*The original recipe called for chili cheese corn chips, I just used what I had on hand.  

*If you won't be eating the whole salad in one sitting, divide it in half and only add half the chips.  It does not taste as good when the chips have been in it overnight b/c they don't have the right texture, so just reserve them and mix the second half together with the chips when you are dishing it out as left overs.  

Grilled Corn

 I love corn.  I love it on the grill.  Just in case future me forgets, you have to soak the corn (in the husk) for 3-4 hours before cooking, and then cook it directly on the grill for 20 minutes, turning every five minutes or so.

Let it cool a bit, and then peel back the husk and gnaw down.

Grilled Corn

 ...and thus continues my "If it's not nailed down, I'm going to grill it..." summer.  Pineapple!  A delicious dessert, or a burger topping, whatever floats your boat.  They really were delicious, especially the pineapples that got a little toastier and caramelized.

Grilled Pineapple

1.  Drain a can of sliced pineapples.  

2.  Cover with 1/4-1/2 c. brown sugar and let them sit for 10 minutes.  

3.  Spray with cooking oil and then place them on the grill.  Flip after 5 minutes.  Cook a total of 10 minutes.  

Cornbread Casserole

Sometimes you just want corn.  I know, I know, it's not a 'healthy' vegetable, but it's delicious.  This makes a quick little side dish for any bbq….serve along side lots and lots of salad, of course.

Ingredients:  
1 box corn muffin mix
1/2 c. butter (melted)
1 can cream style corn
1 can whole kernel corn (drained)
1 c. sour cream
2 eggs
8 oz Cheddar Cheese (shredded)

Instructions:
Grease a 9x12 pan.  Preheat oven to 375.
Mix all ingredients (minus 1/2 of the cheese).
Pour into pan and top with the other 1/2 of cheese.  Bake 50-60 minutes until the center is firm.

Corn Casserole

I brought this to a Christmas Pot Luck last year.  I forgot to take a picture before, and....it was a popular dish.  It really was delicious and easy to throw together.  Is corn ever really a bad idea?  So....this one is a keeper in my book....a keeper and a repeater!

Corn Casserole

PRINT HERE

Ingredients:  2 cans whole kernel corn, 1 can creamed corn, 1 c. sour cream, 1 box corn muffin mix, 1 stick of butter
Instructions:
1.  In a bowl, stir together the 3 cans of corn, muffin mix, sour cream, and melted butter.
2.  Pour in greased 9x9 pan.
3.  Bake for 45 minutes at 350 degrees (or until golden brown).  Sprinkle with grated cheese and return to the oven for 5-10 minutes (until the cheese is melted).

Fettuccine Corn Salad

There is a restaurant in town I visit just for this salad.  Now....I FINALLY found a recipe where I can do it myself.  It's super easy, and a great addition to any meal summer or winter.  Easy is good.  Tasty and easy is even better!
So...here it is...

Fettuccine Corn Salad
printable recipe

Ingredients:  9 oz fettuccine, 1 c. fresh corn kernals, 2/3 c. mayo, 1/2 c. grated Parmesan cheese, 1 t. minced garlic, 1 . ground black pepper, salt to taste.  Optional:  Dicded green onions.    

Instructions:  Cook fettuccine.  Drain and add corn.  Mix all the ingredients into a bowl and toss with pasta and corn mix.  Salt to taste.  Chill for 3 hours before serving.  Top with sliced green onion if you want.  

Chili Corn Pudding

 There are certain vegetables that just seem to 'go' with certain seasons.  In my head corn...off the cob goes with Thanksgiving.  Corn ON the cob, July 4th.  Here is a recipe for a dish that is filed in my head with 'Thanksgiving' sides.  It's yum.  It's a Martha recipe, so....I knew it would probably be good, but it didn't have 7,345 steps and any special equipment, so...yay!

Chili Corn Pudding 
printable recipe

Ingredients:  24 oz of frozen corn (or 4 cups), 1 t. coarse salt, 3 green onions (sliced thin), 3 T flour, 2 c. grated Mexican cheese, 5 large eggs, 2/3 c. heavy cream, 1/2 stick unsalted butter, 7 oz of hatch green chilies (diced)

Instructions:  Thaw corn.  Puree 3 c. of corn.  Mix it with 1 c. of whole corn kernels, salt, green onions, chilies, flour, 1/3 c. cheese, eggs, and cream.  Place butter in an 8x8 pan and place it in an oven heated to 350 degrees until it is melted (about 5 minutes).  Pour the batter into the hot dish and sprinkle the top with the remaining cheese.  Bake for 50 minutes.  Let it cool for 30 minutes.  

July 4th: Corn Flowers

I saw this idea in a parent magazine at the store for corn flowers.  It involved a stick...I took note. 

I think the hardest thing about corn on the cob is eating it gracefully.  For this, I sliced the corn (after I boiled and cooled it) the width of about 4 kernals, seasoned, inserted a bamboo stick, and then placed them into little galvanized tubs filled with cucumbers to hold them in place.  I might grab the baby ceramic pots to serve these at each place card at a bar-be-que.  Fine, you still can't eat it gracefully, but at least it looks cute on it's little flowering stick.  How cute would these be instead of flower arrangments at a summer bar-b-que?