Summer Corn Salad

Recipe found in All Recipes 30 Minute Meals Summer 2026 here

6 ears corn, husked and cleaned
3 large tomatoes, diced
1 large onion, diced
¼ cup chopped fresh basil
¼ cup olive oil
2 tablespoons white vinegar
salt and pepper to taste

Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
Combine corn, tomatoes, onion, and basil in a large bowl. Whisk together olive oil and vinegar; season with salt and pepper. Pour vinaigrette over corn mixture and toss to coat. Cover and refrigerate until ready to serve. 

Kentucky Derby Burgoo

Found in SL May 2026 issue here

3 Tbsp. canola oil
1 1/2 lb. pork shoulder, cut into 1 1/2-inch pieces
1 lb. boneless chuck roast, cut into 1 1/2-inch pieces
1 lb. boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
2 cups chopped sweet onion (from 1 large onion)
1 cup chopped red bell pepper (about 1 pepper)
1 cup chopped carrots (from 2 peeled carrots)
1 cup chopped celery (from 3 stalks)
2 Tbsp. finely chopped garlic (from 6 garlic cloves)
4 tsp. kosher salt
2 tsp. smoked paprika
2 dried bay leaves
1 (28-oz.) can crushed tomatoes
1 (15-oz.) can fire-roasted diced tomatoes
1 (10 1/2-oz.) can beef consommé
3 Tbsp. Worcestershire sauce
1 1/2 cups peeled, chopped russet potato (from 1 large potato)
1 1/2 cups frozen baby lima beans (from 1 [15-oz.] bag)
6-8 cups lower-sodium chicken broth, divided
1 cup frozen yellow corn (from 1 [15-oz.] bag)
1 cup frozen cut okra (from 1 [15-oz.] bag)
1 Tbsp. apple cider vinegar
2 tsp. granulated sugar
Chopped fresh flat-leaf parsley

Heat oil in a large (8-quart) Dutch oven over medium-high. Working in batches, add meat, and cook until browned on all sides, 4 to 6 minutes per batch. Transfer browned meat to a plate; set aside.

Reserve 2 tablespoons drippings in Dutch oven; discard remaining drippings. Add onion, bell pepper, carrots, and celery to drippings in Dutch oven; cook over medium-high until beginning to soften, about 6 minutes. Add garlic, salt, smoked paprika, and bay leaves; cook until garlic is fragrant, about 1 minute.

Add browned meat and any accumulated juices to Dutch oven; stir in crushed tomatoes, diced tomatoes, beef consommé, Worcestershire sauce, potato, lima beans, and 6 cups broth. Bring to a boil over medium-high; reduce heat to low, and simmer, stirring occasionally, until meat is tender, about 1 hour, 45 minutes, adding more broth, 1 cup at a time, for desired thickness.

Stir corn, okra, apple cider vinegar, and sugar into Dutch oven; cook until tender and burgoo is reduced just slightly more, about 30 minutes. Skim off fat, if desired.

Ladle evenly into bowls; garnish with parsley just before serving.  

Marinated Pea Salad

Found in SL November 2024 here

 

1 cup granulated sugar
3/4 cup apple cider vinegar
1/3 cup vegetable oil
1 (15-oz.) can very young small sweet peas, drained and rinsed (such as Le Sueur)
1 (11-oz.) can white shoepeg corn, drained and rinsed
1 (4-oz.) jar diced pimientos, undrained
1 cup finely chopped green bell pepper (from 1 small [7 oz.] pepper)
1 cup finely chopped sweet onion (from 1 small [6 oz.] onion) 
1/3 cup finely chopped celery (from 1 large [3 oz.] stalk)
1 tsp. kosher salt
1/2 tsp. black pepper
Fresh dill fronds and/or parsley leaves

Combine sugar, vinegar, and oil in a small saucepan over medium, and cook, undisturbed, until sugar is dissolved, about 6 minutes. Transfer mixture to a heatproof bowl to cool slightly, about 15 minutes.

Combine peas, corn, pimientos, bell pepper, onion, celery, salt, and pepper in a large bowl. Add vinegar mixture, and toss to coat. Chill, covered, at least 1 hour or up to 3 days before serving. Serve, without draining marinating liquid, and garnish with fresh dill or parsley. 

 

Honey Butter Skillet Corn

Found on SL here

2 Tbsp salted butter
20oz pkg frozen corn, thawed or 4 1/2 cups fresh corn kernels (from 5 ears)
2 oz. (1/4 cup) cream cheese, cut into pieces 
2 Tbsp honey
1/2 tsp kosher salt
1/4 tsp black pepper
2 Tbsp thinly sliced fresh chives or scallions, plus more for garnish

Heat butter in a large nonstick skillet over medium-high. Add corn, and cook, stirring occasionally, until bright and tender, 6 to 8 minutes.
Add cream cheese, honey, salt, and pepper.
Cook, stirring often, until cream cheese is melted, and corn mixture is creamy, about 2 minutes. Stir in chives. Transfer to a serving bowl, and garnish with additional chives. Serve immediately. 

 

Creamed Corn with Basil

Found in SL Aug 2023 here

8 medium ears fresh corn, shucked
3 Tbsp. unsalted butter, divided
1 small yellow onion, chopped (about 3/4 cup)
1 tsp. kosher salt
1/8 tsp. cayenne pepper
1/4-1/2 cup vegetable broth
Small fresh basil leaves
Black pepper

Cut kernels from corn cobs using a sharp knife; transfer kernels to a large bowl. Place cobs over a bowl; use back of a knife to scrape cobs, releasing as much corn milk as possible.

Melt 2 tablespoons of the butter in a large skillet over medium. Add onion, salt, and cayenne pepper; cook, stirring often, until onion is tender, about 5 minutes. Stir in reserved corn kernels and corn milk; cook, stirring often, until corn is tender, 4 to 6 minutes.

Reduce heat to low; transfer half of corn mixture to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Add 1/4 cup of the vegetable broth, and place a kitchen towel over opening. Process until mostly smooth, about 30 seconds, adding up to 1/4 cup additional broth as needed to reach desired consistency.

Return corn mixture to skillet, and stir in remaining 1 tablespoon butter. Cook over medium, stirring constantly, until mixture thickens, about 2 minutes. Remove from heat; garnish with basil and pepper. 

Bubba Gump Shrimp Co Hush Puppies

Recipe found here. 

2 cups Self Rising Cornmeal
1 cup Self Rising Flour
1/2 teaspoon Salt
3 tablespoons Sugar
3 large Eggs lightly beaten
1/2 cup Milk
1 1/2 cup shredded Cheddar Cheese
2 Jalapeño Peppers seeded and chopped
One 17-ounce can Cream-Style Corn
1 large Onion chopped
Vegetable Oil to cook

In a large bowl, combine cornmeal, flour, salt and sugar. Mix well.
In a small bowl, combine eggs and milk. Add mixture to dry ingredients, stirring just until moistened.
Stir in cheese, jalapeño pepper, corn and onion. Mix well.
Pour oil to depth of 2 inches into a small Dutch oven.
Heat oil to 375°F.
Carefully drop batter, by rounded tablespoons, into oil. Fry puppies, a few at a time, for 3 minutes, or until golden brown, turning once.
Remove from oil and drain on a paper towel-covered plate. Keep warm.
Continue until all puppies are fried.
Serve hot.

Corn Casserole (from New Life)

1 can cream corn
1 can whole kernel corn (drained)
1 box Jiffy corn bread mix***
1 stick butter
1 cup grated cheese 
½ onion, chopped very fine
½ green bell pepper, chopped very fine
1 tsp sugar
1 egg beaten
***Jiffy cornbread mix can be substituted with:
     2/3 cup all purpose flour
     1/2 cup yellow cornmeal
     3 tbsp sugar
     1 tbsp baking powder
     1/4 tsp salt***
Mix all ingredients. Pour into greased 9x13 pan and bake for 45 min at 350° until done in center. Should not be runny.

Hot Jalapeno Corn Dip

http://sunnysidelifeblog.com/2013/08/27/hot-jalapeno-corn-dip/

2 14oz cans sweet corn, drained
2 jalapeño peppers, seeded and minced (Or equivalent of canned or jar version. More or less to your personal taste)
2 green onions, chopped
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup shredded Monterrey jack cheese
1/2 cup cheddar cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon chili powder
dash of hot sauce
salt and pepper to taste

Preheat oven to 375˚. In medium bowl, mix together mayo, sour cream, spices, and hot sauce. Fold in corn, jalapeño peppers, onions, and 3/4 cups of blended cheese. Place in greased 2 qt. baking dish, and top with remaining 1/4 cup cheese. Bake in preheated oven for approximately 20 min. or until cheese is golden brown and bubbly. Serve with tortilla chips.
You can substitute fresh or frozen corn for the canned corn. I simply used what I had on hand.
You can also substitute 1 cup of Mexican blend cheese for the Monterrey jack and cheddar.

Rudy's corn

Rudy's is a bbq joint with a gas station. I think it started down here in San Antonio. We LOVE their corn. It's almost like cream corn, well it is since it's in a cream, but the corn is whole kernel. This makes a good size amount but our family of 4 ate it up. If you take it to a potluck, double the recipe. It will all be gone within a short amount of time. (Doubled amount)

20 oz frozen corn (40oz)
1 pint whipping cream (2 pints)
1 tsp salt (2 tsp)
2 Tbsp sugar (4 tbsp)
2 Tbsp butter, melted and cooled (4 tbsp)
2 Tbsp flour (4 tbsp)

Mix corn, cream, salt, and sugar together, bring to a boil, simmer 5min. Whisk butter and flour together until smooth, stir into corn. Continue simmering until thick.