Hot Corn Salad

Standard
  • 3 cans unsalted corn, drained
  • ¾ cup chopped celery
  • ½ cup sliced green onions
  • ¾ cup mayonnaise
  • ¾ cup sour cream
  • 2 blocks pepper jack cheese, grated
  • 1 (9 ¾ oz.) bag Chili Cheese Fritos, coarsely crumbled

Preheat oven to 350º, and grease an 9×9” baking dish or a casserole dish. Mix all but the last ingredient, and place in the baking dish. Cook for 30 min., and stir in chips before serving.

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Tomato & Corn Soup

Standard
  • 1 (10 oz.) can diced tomatoes
  • 1 (15 oz.) can creamed corn
  • 1 cup milk
  • 1 finely chopped onion
  • 3 cloves minced garlic
  • 2 tbsps. olive oil
  • Salt & pepper, to taste

Sauté onion and garlic in oil until the onion is translucent. Add remaining ingredients. Heat through.

Corn and Potato Soup

Standard
  • 2 cups cubed potatoes
  • 2 cups water
  • 1 med. Onion, diced
  • 2 tbsps. Butter
  • 2 tbsps. Flour
  • ¼ tsp. pepper
  • 3 cups milk
  • 2 cups frozen corn
  • 1 ½ cups shredded cheese

Boil the potatoes until soft. Drain the water, reserving 1 cup. Sauté the onion in olive oil until soft. In the same pan, melt butter. Stir in flour and pepper until smooth, and then add milk and potato water. Boil until thickened, and add corn. Once heated throughout, stir in cheese until melted.

Mexican Crazy Corn Salad

Standard
  • 4 cups corn
  • ½ cup grated parm. cheese
  • 1 avocado, diced
  • ¼ cup mayonnaise
  • Juice of 1 lime
  • 1 tsp. chili powder
  • Salt and pepper, to taste

 

            In a lg. mixing bowl, toss together the 1st 3 ingredients. In a separate bowl, whisk together the remaining ingredients. Drizzle over the 1st combination, and toss to coat.

Serves: 6

Black Bean and Corn Salsa

Standard
  • 1 can black beans, drained
  • 2 green onions, sliced
  • 1 tomato, chopped
  • 1 can whole kernel corn, drained
  • 1 tsp. ground cumin
  • 1 can diced green chilies
  • Salt and freshly ground black pepper, to taste

            Mix together all ingredients, and use as a dip for tortilla chips.