Cuisine: Corn
Gnocchi with Corn & Miso
I love using miso paste and try to always have it in my fridge. Miso is a fermented soybean paste, and is used in many Japanese dishes. It adds depth, complexity, and umami. Its versatility extends far beyond its traditional use in miso soup. This Gnocchi with Corn & Miso is a brilliant combination. The soft, pillowy potato dumplings provide a perfect base for the sauce. The sweet and juicy corn adds a fresh, summery element and the miso brings umami depth and a savory richness.
By - Prep: 15 mins
- Cook: 25 mins
- Yields: 4 Servings
Hot Boursin Cheese Corn Dip
Hot Boursin Cheese Corn Dip is a delicious and easy-to-make appetizer that is perfect for parties or potlucks. It is made with Boursin cheese, corn, bell pepper, and green onions, then baked until bubbly and melted. The Boursin cheese adds a unique flavor to the dip, and the corn gives it a bit of sweetness. This dip is sure to be a hit with your guests!
By - Prep: 10 mins
- Cook: 35 mins
- Yields: 4 - 6 Servings
Blistered Shishito and Corn Salad
Shishito peppers have become popular. They are mostly mild, but about one out of ten are spicy, which adds an element of surprise. The person that gets the spicy one will have good luck! This Blistered Shishito and Corn Salad is a flavorful salad to add to your repertoire.
- Prep: 20 mins
- Cook: 15 mins
- Yields: 4 Servings
Hot Corn Dip
This Hot Corn Dip is from Celebrate with Babs, by Barbara Costello, 2022. I have to say, it didn't last long, it's so good. You can make it ahead and put it in the oven before serving. I divided it into 2 separate casserole dishes, which worked well.
- Prep: 10 mins
- Cook: 35 mins
- Yields: 10 - 12 Servings
Spicy Baby Corn Satay
I've always like canned baby corn, but I mainly use it in stir fries. This Spicy Baby Corn Satay is a new and different idea. This makes a great appetizer. Next time I will try it with a yogurt dipping sauce.
- Prep: 20 mins
- Cook: 10 mins
- Yields: 6 Servings
Creamed Corn
I grew up in Indiana and the only Creamed Corn I had came out of a can. I suppose it is because it was the '60s when eating out of a can was the thing to do. Anyway, I decided to make my own version of Creamed Corn and it's super easy and WAY better!
- Prep: 5 mins
- Cook: 20 mins
- Yields: 8 Servings
Creamed Corn-Stuffed Peppers with Pickled Jalapeño
This Creamed Corn-Stuffed Peppers with Pickled Jalapeño recipe is from Yotam Ottolenghi that was published in The Guardian. The creamy corn polenta stuffing is wonderfully satisfying and works really well in peppers. You can use any type of pepper that you like. Serve it with a mixed green salad for dinner tonight!
- Prep: 20 mins
- Cook: 1 hrs 15 mins
- Yields: 4 Servings as a light lunch
Sweetcorn Slaw
This Sweetcorn Slaw recipe is from Plenty More by Yotam Ottolenghi. It has shredded cabbage and carrots with plenty of fresh sweet corn that is chargrilled in a ridged pan to give it a hint of smokiness. I didn't have a red onion, so I substituted sliced green onions, which worked well.
- Yields: 6 Servings
Corn & Hearts of Palm Salad with Dill Mayo
This Corn & Hearts of Palm Salad with Dill Mayo is a combination of ingredients I had on hand. I happen to love hearts of palm. The dill mayo uses some dill pickle brine, which made my husband the pickle fanatic very happy. I just checked and I have eight other corn salads on my blog. I guess this should be my theme song - "She's a corn-fed Indiana girl".
- Prep: 15 mins
- Yields: 4 - 6 Servings
Creamy Corn and Chicken Chimichurri Soup
I recently posted a recipe for Channa Masala Tomato Soup using ingredients from Trader Joe’s. Here’s another idea that they served at the tasting station. This Creamy Corn and Chimichurri Soup, which I changed consists of TJ's Creamy Corn & Roasted Red Pepper Soup, Frozen Peruvian Style Chimichurri Rice and chicken. I served it with their Garlic Naan. It makes for an easy lunch. You could add a cup of frozen corn instead of chicken.
- Prep: 5 mins
- Cook: 10 mins
- Yields: 4 - 6 Servings
