Family-Style Scalloped Corn

• 2 cups frozen corn
• 2 cans (15 oz. each) creamed corn
• 1 sleeve saltine crackers, coarsely crushed
• 3 tbsps. butter, cut into sm. pieces
• 1 tbsp. sugar
• ½ tsp. salt
• ½ tsp. pepper

Preheat oven to 350̊.  Combine all ingredients in a bowl, and then pour into the baking dish.  Bake for 45 min., until bubbly and golden brown around the edges.

Cream Cheese Corn Casserole

• 1 bunch green onions, chopped
• 2 eggs
• ½ can cream style corn
• ½ can whole kernel corn
• ½ cup melted butter
• 1 (7.5 oz.) container Philadelphia Whipped Chive Flavored Cream Cheese
• 1 ½ cups cornbread mix
• ½ tsp. salt
• 1 tsp. pepper
• 2 tsps. onion powder

Beat together eggs, butter, cream cheese, cornbread mix, and spices.  Stir in remaining ingredients, and pour the mixture into a greased 9×13” baking dish.  Bake for about 35 min., or until mixture is starting to brown along the top.

Corn and Green Bean Casserole

• 1/3 cup diced green onions
• 2 cans French-style green beans, drained
• 2 cans whole kernel corn, drained
• 5 oz. can cream of celery soup
• 8 oz. Greek yogurt
• 1 sleeve Ritz crackers, crushed
• 1 stick unsalted butter, melted
• ¼ tsp. pepper
• Salt, to taste
• 1 cup shredded cheddar
• 1/3 cup slivered almonds

Preheat oven to 350̊.  Spread green beans in a greased 9×13” casserole dish, and top w/ corn and then onion.  Mix soup, Greek yogurt, cheese, and salt and pepper, and spread over the vegetable mixture.  Mix crackers, butter, and almonds, and sprinkle over the casserole. Bake for 30-45 min., or until bubbly.

Scalloped Corn and Broccoli

• 4 eggs, beaten
• 2 cups cornflakes, crushed
• 1 stick butter, melted
• 10 oz. frozen chopped broccoli
• 2 (15 oz.) cans creamed corn
• 2 tbsps. sugar
• 4 tbsps. all-purpose flour
• 2 tsps. salt
• 1 cup shredded cheddar cheese
• 10 oz. frozen chopped broccoli
• ½ tsp. pepper

Preheat oven to 350̊.  Combine all ingredients, except for cornflakes and butter, and spoon into a greased 9”x13” baking dish.  Mix together cornflakes and butter, and spread on top of the casserole.  Bake for 1 hr.

Tex-Mex Corn Casserole

• 2 bell peppers, diced
• 1 lg. jalapeno pepper, diced
• 1 red onion, diced
• ¼ cup fresh cilantro, chopped
• 2 eggs
• 2 tbsps. Melted butter
• 1 ½ cup self-rising flour
• 1 cup cornmeal
• 1 ½ cup half and half
• ¼ cup veg. oil
• ½ tsp. ground cumin
• 1 ½ tsp. salt
• 2 tsps. Garlic powder
• 1 tsp. onion powder
• 1 tsp. cayenne pepper
• ½ tsp. pepper
• 3 cups frozen corn
• 8 oz. shredded cheddar cheese

Fry diced veggies in oil until translucent.  Meanwhile, mix together all other ingredients, and preheat oven to 350̊.  Add veggies to mixture, and place in a greased 9×13” baking dish.  Bake for 40 min.

Jalapeno Corn Coleslaw

Coleslaw:

• 1 head of green cabbage, shredded
• 1 lg. jalapeno, minced
• ½ cup fresh cilantro, chopped
• 2 green onions, sliced
• 1 can corn, drained

Dressing:

• 1 cup mayonnaise
• 3 tbsps. Sugar
• 3 tbsps. Dijon mustard
• 3 tbsps. Lime juice
• 1 tsp. celery seeds
• ½ tsp. salt

Combine coleslaw ingredients in lg. mixing bowl. In a separate bowl, combine dressing ingredients.  Mix w/ coleslaw.

Frito Corn Salad

• 1 bell pepper, diced
• 2 oz. jarred jalapeno sliced, diced
• ½ red onion, diced
• 2 cans corn, drained
• 2/3 cup mayonnaise
• 2 tsps. Chili powder
• 1 ½ cups cheddar cheese
• 9 oz. bag Fritos

Combine all but the last ingredient in a lg. mixing bowl.  Stir in Fritos just before serving.

Pressure Cooker Potato Corn Chowder

• 6 diced red potatoes
• 2 cups corn
• ¼ onion, diced
• 3 cups veg. broth
• ¾ cup shredded cheddar cheese
• 2 cups half & half
• 2 tbsps. corn starch
• Salt & pepper, to taste

Add all ingredients, except for cheese, half & half, and corn starch to the pressure cooker.  Use the soup/stew setting, and set for 10 min.  When done, mix corn starch w/ a bit of water for a thickener.  Add this and the remaining ingredients to the soup.

Mini Tuna & Corn Quiches

• 5 eggs
• 1 can tuna, drained and flaked
• ½ cup frozen corn
• 2/3 cup cottage cheese
• 2 green onions, finely chopped
• Black pepper, to taste
• Shredded cheddar, to taste

Preheat oven to 350º. Mix together all but the last ingredient. Grease 8 cups of a muffin tin, and spoon the mixture evenly into each. Top each cup w/ cheese. Bake about 30 min. or until set, and cheese is golden.

Hot Corn Salad

• 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.