Super Corn Food

SUPER CORN

Super Corn image

Make and share this Super Corn recipe from Food.com.

Provided by weekend cooker

Categories Corn

Time 4h5m

Yield 8 vegetable dishes, 8 serving(s)

Number Of Ingredients 5

Ingredients

2 (15 ounce) cans whole kernel corn
2 (15 ounce) cans creamed corn
1/2 cup butter, melted
1 (8 ounce) carton sour cream
1 (8 ounce) package jalapeno cornbread mix

Steps:

In a large bowl, combine all the ingredients and mix well.
Pour into slow cooker sprayed with vegetable cooking spray.
Cover and cook on low for 4-5 hours.
Make a one dish meal by adding 2 1/2 cups cubed leftover ham.

Nutrition Facts : Calories 332, Fat 19, SaturatedFat 11, Cholesterol 46, Sodium 811.1, Carbohydrate 42.3, Fiber 3.6, Sugar 7.4, Protein 5.6

SUPER CORN SALAD

Super Corn Salad image

A great 'make ahead' salad to have on hand when expecting family and friends for the weekend. This is one of our favorites and most salad lovers request the recipe. Be sure to refrigerate preferably in a covered jar which I find keeps it crisp and fresh. Only the salad itself goes into the serving bowl - the marinade remains in the jar. Using one of your special glass bowls adds to the presentation.

Provided by Gerry

Categories < 15 Mins

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 17

Ingredients

2 (12 ounce) cans of drained kernel corn
1/2 cup thinly sliced celery
1/4 cup diced green pepper
1/4 cup diced red pepper
1/4 cup diced yellow sweet pepper (optional)
2 tablespoons chopped green onions
1 tablespoon chopped parsley
marinade
1/4 cup sugar
1/3 cup vinegar
1/4 cup vegetable oil
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon dry mustard
1/2 teaspoon tarragon
1/4 teaspoon basil
2 teaspoons parsley

Steps:

In mixing bowl add: 2 (12 0z.) cans of drained kernel corn.
Add the prepared vegetables.
In a small bowl combine the marinade ingredients.
Combine and toss, cover and allow to marinate for at least 4 hours.
(better if marinated overnight).
Store in fridge.

SUPER SUMMERY CORN GNOCCHI

Super Summery Corn Gnocchi image

Sweet summer produce is the star of this dish, thanks to the creamy corn sauce and herby Fresno topping. We opted to grill the corn and chiles for a touch of smokiness; that also tames the heat of the chiles a bit as opposed to using them raw. Serve with pan-seared store-bought gnocchi for an easy, full-flavored vegetarian meal.

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/4 cup olive oil, plus more for oiling the grill grates
4 large ears corn, husks and silks removed
2 Fresno chiles
1 medium leek, white and light green parts only, halved lengthwise and thinly sliced
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
2/3 cup low-sodium vegetable broth
1/3 cup half-and-half
1 pound frozen potato gnocchi
1/4 cup fresh basil leaves, roughly chopped
1/4 cup fresh parsley leaves, roughly chopped
1 tablespoon apple cider vinegar

Steps:

Preheat a grill for cooking at medium heat and lightly oil the grill grates. Grill the corn and chiles, turning every few minutes, until the corn is tender and browned in spots and the chiles are nicely charred, about 8 minutes for the corn and about 4 minutes for the chiles. Transfer to a cutting board and let cool slightly.
When they are cool enough to handle, stem and deseed the chiles (keep some of the seeds if you prefer a spicier dish). Finely chop the chiles and transfer to a medium bowl. Using a sharp chef's knife, cut the kernels off the corn cobs. Using the back of the knife, scrape along the cobs to release the starchy, milky liquid and any remaining kernels. Using a slotted spoon, transfer half the kernels to the same bowl as the chiles and set aside; keep the remaining half of the kernels and the corn "milk" separate. Bring a large pot of water to a boil.
Meanwhile, heat 1 tablespoon of the olive oil in a medium saucepan over medium-high heat. Add the leeks, a pinch of salt and a couple grinds of pepper and cook, stirring occasionally, until tender, 3 to 4 minutes. Add the garlic, turmeric and coriander and cook until the garlic is tender and the spices are lightly toasted, 1 to 2 minutes more. Stir in the reserved corn kernels and corn "milk" and cook until warmed through. Stir in the broth, half-and-half and 1/2 teaspoon of salt, bring the mixture to a simmer and then remove from the heat.
Use an immersion blender to puree the corn mixture into a very smooth and creamy sauce. Alternatively, transfer to a blender and blend on high speed until very smooth. Taste and adjust the seasoning with salt and pepper. Keep the corn sauce warm in the saucepan over low heat.
When the water boils, salt it and cook the gnocchi according to the package directions. Drain well. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Place half the gnocchi in the skillet and cook, undisturbed, until golden brown, about 2 minutes. Use a spatula to flip the gnocchi and continue to cook until golden brown and crisp, about 2 minutes more. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining gnocchi.
Just before serving, stir the basil, parsley, vinegar and remaining 1 tablespoon oil into the reserved corn and chile mixture until combined. Season with a pinch of salt and pepper. Spoon the corn sauce into 4 shallow dinner bowls and place the crispy gnocchi on top. Garnish with the corn and chile salad.

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