Author: Francine Maroukian
This is my favorite way of cooking corn on the cob and keeping it hot and fresh for dinner, or for a party. I usually buy Peaches and Cream corn on the...
Author: foodtvfan
Author: Graham Elliot
Corn with roasted chiles, creme fraiche, and cotija cheese.
Author: Nesto
Author: Elizabeth Horton de Meza
Nice flavors and textures for a quesadilla, with a nice jolt of spiciness from the chiles. Works out ok with flour tortillas as well as corn. From The...
Author: pattikay in L.A.
Stuff zucchini with corn for the ultimate summer appetizer.
Make and share this Authentic Mexican Esquite - Elotes in a Cup - recipe from Food.com.
Author: pink cook
Make and share this Grilled Beef and Corn Kabobs recipe from Food.com.
Author: Mrs. Hughes
This is the way my paternal grandmother made cream corn. She had a garden of her own, so fresh corn was easy to come by. If you can't get fresh corn or...
Author: breezermom
This recipe has been a favorite in my family for many years, especially with DH. Eggplant is not a vegetable we eat much of - but we do like this casserole!...
Author: Trisha W
This is a delightful dish from Taste of the Caribbean by Rosamund Grant. This comes together quickly (after marination) and can easily be made as mild...
Author: pattikay in L.A.
If you are a corn lover, then this is a easy recipe you should try, it goes great along side of anything, and is very simple to prepare. Try this recipe...
Author: Kittencalrecipezazz
Make and share this Ranch Shepherd's Pie recipe from Food.com.
Author: Jessica Costello
These fritters are great served with hot sauce as a BBQ side dish or with butter and maple syrup as a hearty breakfast. Always a hit! Add more flour if...
Author: matzahball
This corn dish is perfect as a side, used as a topping on a taco, mixed into a salad, with quinoa, or even served cold. I first discovered a similar dish...
Author: CaliforniCajun
Make and share this Southern Corn Pudding recipe from Food.com.
Author: KitchenCraftsnMore
Make and share this Tasty Canned Corn in Less Than Five Minutes recipe from Food.com.
Author: CookingKate
Make and share this I Can Cook Yan's Velvet Corn Soup recipe from Food.com.
Author: Pot Scrubber
This recipe was a 2006 Southern Living Cook-Off finalist. To cut down on cooking time, use corn from the frozen section of your grocery store.
Author: Juenessa
Make and share this Buttered Corn and Carrots recipe from Food.com.
Author: Pibs2757
Really tasty simple vegetable side dish for my group, invented when I had to be very thrifty. Flavors blend well overnight for leftovers, too.
Author: vcarreiro
Served hot, this is a great accompaniment to any meal, especially good with grilled meats or BBQ. It's also good cold,served with sliced vine-ripened tomatoes...
Author: Leslie in Texas
Author: Betty Rosbottom
Do not remember where this came from, but it's really good. This is easily doubled and baked in a 13x9 pan.
Author: fishywitch
From Cooking Light, August 2012. This is a great addition to your summer BBQ. I usually use ancho chili powder when no specific type is called for, which...
Author: IngridH
This recipe was one I came up through trial and error after eating at olive garden last year on my birthday. We don't eat out much and we love homemade...
Author: victoriansweets_cak
Make and share this Cheesy Bacon Corn Soup recipe from Food.com.
Author: Kittencalrecipezazz
Make and share this Basil Corn on the Cob recipe from Food.com.
Author: daggle
From Healthy Cooking (A Taste of Home magazine) Aug/Sept. 2008. Submitted by Chandy Ward of Aumsville, Oregon.
Author: Shelby Jo
I hate rubbery, squeaky, tough, frozen green beans or corn. I like most veggies frozen rather than canned though. Found this freezer recipe on cooks.com...
Author: Sally
Author: Kim Nguyen
This cheesy, spicy flatbread is completely irresistible. Cook it on the grill until just lightly charred, and serve with ribs-it's great for mopping up...
Author: Donna Hay
A lovely, silky side dish from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Author: Molly53