Recipes for "corn"

Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.

Mix flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add buttermilk, butter, and egg; mix well. Spoon the batter into the prepared muffin cups.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Cool in the pans 10 to 15 minutes before removing from pan to cool completely on a wire rack.

Boil potatoes in salted water until soft. Drain. Mash half of the potatoes and set aside.

Fry the bacon until very crisp. Crumple the bacon and set aside.

Fry the onion inn the bacon grease until translucent and soft.

Dump the cooked onions into a large stockpot. Add the flour and heat until the mixture is bubbly and the flour is well dissolved. Add the milk and bring to a boil over medium-low heat, stirring frequently. You need to watch your pot pretty carefully while bringing to a boil and heating. The bottom tends to easily scorch. Once boiling add the salt, pepper, bacon, corn and all the potatoes. (If desired reserve some of the bacon for the garnish.)

Heat soup until hot. Serve garnished with a dash of paprika, a sprinkling of cheddar cheese and some crumbled bacon.

Put the bacon drippings in a 9 or 10-inch well-seasoned cast iron skillet and put the skillet into the oven. Then preheat the oven to 400°F with the skillet inside. (If you don't have an iron skillet, you can use an uncovered Dutch oven or a metal cake pan.)

Whisk together all the dry ingredients (cornmeal, baking soda, salt, sugar if using) in a large bowl. In another bowl, beat the egg (if using) and buttermilk until combined, then mix that into the bowl of dry ingredients. Stir in the melted butter.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

When the oven is hot, take out the skillet (carefully, as the handle will be hot!). Add the cornbread batter and make sure it is evenly distributed in the skillet.

Bake at 400°F for about 20 minutes, or until the edges are beginning to brown and a toothpick inserted in the center of the bread comes out clean.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Let the bread rest for 10 to 30 minutes in the skillet before cutting it into wedges and serving.

To store, let the cornbread cool, then remove from pan and wrap in plastic wrap or transfer to an airtight container. Store at room temp for 2 to 3 days

To avoid burning your hand because you've forgotten the pan is hot, I recommend placing a pot holder on the pan's handle while the cornbread is resting, or cooling the handle down a bit with an ice cube.

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Simply Recipes / Sally Vargas

Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 6-cup muffin tin.

Combine cornmeal, flour, baking soda, and salt in a large bowl; stir in applesauce, soy milk, and agave nectar. Slowly stir in oil while continually stirring. Pour into the prepared muffin tin.

Bake in the preheated oven until a toothpick or small knife inserted in the crown of a muffin comes out clean, 15 to 20 minutes.

Spray an 8x8-inch square baking dish or pan with nonstick cooking spray.

In a large bowl, combine the cornbread mix and water and whisk until smooth. Gently fold in the thawed corn, crumbled queso fresco, and pickled peppers, being careful to not break up the cheese too much. Transfer the batter to the greased baking dish and smooth over the top.

Bake until golden brown on the top and edges and a toothpick inserted in the center comes out clean, 30 to 35 minutes, rotating halfway through the baking time.

While the cornbread is baking, in a small bowl, stir together the mayonnaise, sour cream, and Tajín seasoning. Store in the fridge until ready to serve.

Let the cornbread cool for 10 to 20 minutes to serve warm, or let cool to room temperature, about 1 hour. Cut into squares and serve with the crema, if using.

Fully cooled cornbread can be wrapped in plastic wrap and stored in the baking dish at room temperature for up to 2 days or refrigerated for up to 5 days. The crema can be made in advance and refrigerated in an airtight container for up to 1 week.

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Place a 9-inch cast iron skillet into the oven and preheat to 425 degrees F (220 degrees C).

Mix milk and cornmeal together in small bowl. Let soak for 10 minutes.

Sift flour, baking powder, and salt together into a mixing bowl. Add cornmeal mixture, eggs, and butter; beat until a smooth batter forms, about 1 minute.

Remove the hot skillet from the oven. Add vegetable oil to the skillet and swish to coat. Pour out any excess oil, then pour batter into the skillet.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

Beat together eggs, cottage cheese, and melted butter in a large bowl until well combined. Stir in cornbread mix until just moistened. Fold in broccoli, onion, and 1 cup Cheddar cheese. Pour into the prepared baking dish and sprinkle with remaining 1/2 cup Cheddar cheese.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the baking dish for 10 minutes before slicing and serving warm.

Prepare cornbread according to directions on package. Cool and crumble. Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, combine the crumbled corn bread, onion, garlic, celery and eggs. Gently stir. Sprinkle with salt, pepper and sage.

Add the chicken and turkey broth 1 cup at a time until the cornbread becomes moist but not wet.

Place stuffing into a Dutch oven or loosely pack into a turkey. Bake for 1 hour or until stuffing reaches a temperature of 175 degrees F (80 degrees C).

Preheat the oven to 375 degrees F (190 degrees C). Butter a 13x9-inch pan.

Combine flour, cornmeal, baking powder, 1 teaspoon salt, and sugar, and mix well.

Whisk together 5 eggs, 6 tablespoons melted butter, and buttermilk. Add egg mixture to flour ingredients, mixing just until incorporated. Pour into the prepared pan.

Bake in the preheated oven until top is browned and a toothpick comes out clean, about 55 minutes. Allow to cool completely.

To make the stuffing: In a small bowl, combine 2 tablespoons salt with white pepper, black pepper, cayenne pepper, onion powder, oregano, thyme, basil, and bay leaves; set aside.

In another bowl, combine minced onions, green onions, parsley, red peppers, chili peppers, and garlic.

Melt 1 cup butter in a large frying pan. Add prepared spice mix and cook for a few minutes. Add vegetable mixture; gently cook and stir for about 5 minutes without browning. Add stock and Tabasco: stir and cook 5 minutes more. Crumble cornbread into the skillet and mix; remove pan from heat.

Whisk 7 eggs and evaporated milk together; pour into stuffing mixture. Return to low heat and cook, stirring, for about 2 minutes. Remove bay leaves. Place stuffing in a bowl; cool before stuffing turkey.

Gather all ingredients.

Preheat the oven to 375 degrees F (175 degrees C). Grease an 8-inch square pan.

Melt butter in a large skillet over medium heat. Remove from heat and stir in sugar. Quickly whisk in eggs.

Combine buttermilk and baking soda in a small bowl; whisk mixture into the skillet. Stir in cornmeal, flour, and salt until well-blended and only a few lumps remain.

Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes.

Serve and enjoy!

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Stir flour, sugar, cornmeal, baking powder, and salt together in a mixing bowl. Pour in milk, beaten eggs, vegetable oil, melted butter, and honey; stir just to moisten.

Pour batter into the prepared baking dish.

Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.

Enjoy!

Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish.

Melt the butter in a heavy saucepan, and saute the celery and onion for 8 to 10 minutes, or until tender.

In a large bowl, combine the cornbread, stuffing mix, parsley, ginger, and salt. Mix in the celery and onion mixture, chopped apple, chopped pecans, apple juice, and beaten eggs. Spoon dressing into prepared casserole dish.

Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.

Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.

In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.

Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

Preheat the oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.

Beat sugar, butter, honey, eggs, and salt together in a large bowl until well combined. Mix in flour, cornmeal, and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.

Bake in the preheated oven until a toothpick inserted into center of a muffin comes out clean, about 20 to 25 minutes.

Gather all ingredients.

Combine cornmeal, salt, and sugar in a medium bowl. Add boiling water and 1 tablespoon bacon grease; stir until bacon grease melts.

Pour bacon grease to a depth of 1/2-inch in a large skillet; heat to 375 degrees F (190 degrees C).

Shape cornmeal mixture into 12 flattened balls using a heaping tablespoon as a measuring guide.

Fry, turning once, in hot oil until crisp and golden brown, about 5 minutes. Drain on paper towels and serve warm.

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.

Place cornmeal mix in a large bowl. Stir in egg, milk, creamed corn, cheese and diced green chile peppers. Spread batter into prepared pan.

Bake in preheated oven for 25 minutes, or until golden brown and cornbread pulls away from sides of pan.

Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8 inch skillet.

In a large bowl, beat together sugar, salt, butter and vanilla until creamy. Stir in eggs one at a time, beating well after each addition. In a separate bowl, mix together flour, baking powder and cornmeal. Stir flour mixture into egg mixture alternately with the milk. Beat well until blended.

Bake in preheated oven for 20 minutes, or until golden brown. Serve warm.

Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Whisk buttermilk, eggs and butter in a separate large bowl. Stir the liquid mixture into the dry mixture until blended and smooth.

Heat a lightly oiled griddle or skillet over medium-high heat. For each pancake, pour 1/4 cup batter on griddle and cook until browned, about 1 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Continue with remaining batter.

Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C). Lightly grease a 9x13-inch baking dish.

Beat together butter and sugar in a large bowl.

Beat in eggs one at a time.

Blend in corn, chiles, Monterey Jack cheese, and Cheddar cheese.

Stir together flour, cornmeal, baking powder, and salt in a separate bowl. Add flour mixture to corn mixture; stir until smooth.

Pour batter into the prepared pan.

Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center of the pan comes out clean.

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan.

In a large mixing bowl, combine corn, reserved liquid, eggs, corn bread mix and sour cream; stir until blended. Pour batter into prepared pan; sprinkle with cheese.

Bake in preheated oven for 30 minutes, until golden brown.

Add the oil to a 9 to 10-inch cast-iron skillet and place it in the oven so that it heats as the oven preheats.

Add the egg, honey, and butter to a medium mixing bowl and whisk together until well mixed. Add the cornmeal, flour, baking soda, salt, sour cream, and milk. Whisk just until combined—do not overmix. Add the jalapeños and give a quick mix.

Carefully remove the hot pan from the oven and tilt it slightly so the bottom is coated in the oil. Immediately pour the batter over top. The oil will sizzle, so be careful.

Return to the oven and bake until browned around the edges, golden brown on top, and a toothpick inserted in the center comes out clean, 20 to 25 minutes.

Combine the softened butter, honey, and cayenne pepper in a small bowl and mix well.

Let the cornbread sit for 5 to 10 minutes before slicing and serving with the hot honey butter alongside.

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Put the canola oil in a 9 or 10-inch cast iron skillet and place the skillet in the oven as it preheats.

In a large bowl, whisk together the cornmeal, flour, baking soda and salt.

In a separate bowl, whisk together the yogurt, milk, and egg.

Pour the wet ingredients into the bowl of dry ingredients and stir to combine.

Stir in the melted butter, the chopped jalapeños, corn, and cheese.

Once the oven has reached 400°F and the skillet is hot, carefully remove the empty skillet from the oven (double up the pot holders, the handle is hot!). Pour the cornbread batter into the skillet, and smooth the surface with a wooden spoon or spatula.

Return the skillet to the oven and bake for 20 to 25 minutes, until lightly browned on top and a skewer inserted into the center comes out clean.

Let the jalapeño cornbread rest in the skillet for 10 to 20 minutes before cutting wedges and serving. Remember that the skillet is still very HOT. I recommend keeping a pot holder draped over the handle, or rubbing the handle with ice to cool it down. (I've burned my hand picking up a hot skillet; it's no fun.)

Serving tip—drizzle with honey! There's plenty of butter in the batter, none extra needed.

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Place a 9 or 10-inch cast iron pan in the oven and preheat the oven to 350°F.

In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, garlic powder, and salt. Add remaining ingredients, and stir until just combined.

Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker

Carefully remove the hot pan from the oven (remember the handle is hot!). Place a teaspoon of bacon fat in the bottom of the hot pan and swirl it around until it is all melted and coating the bottom of the pan. Pour the batter from the mixing bowl into the pan. Remember to put a pot holder over the hot handle of the pan and return it to the oven.

Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker

Bake at 350°F for 40 minutes or until golden brown. Remove from oven and let the cornbread cool in the pan.

Remember that the handle is hot and will stay hot for quite some time. I recommend rubbing an ice cube over the handle to cool it down, just to avoid someone burning their hand if they attempt to move the pan before it has cooled down enough.

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Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker

Spray a 9x13-inch baking dish with non-stick cooking spray and set aside.

In a large, high-sided skillet or Dutch oven, warm the olive oil over medium heat until it’s shimmering and add the onions. Cook until translucent, about 4 to 5 minutes. Add the garlic and cook for an additional minute.

Add the squash, tomatoes, tomato paste, spices, and salt. Stir in the broth and bring mixture to a boil.

Cover the pot and reduce heat to low. Simmer for 15 to 18 minutes, or until squash is tender.

In a medium mixing bowl, whisk together cornmeal, flour, baking powder, and salt. Using a wooden spoon, slowly stir in the butter, milk, and water; mix only until just combined. Set aside and let it sit for ten minutes or so, while the filling simmers.

Stir in the corn, beans, and greens into the filling, and continue cooking, covered, for 3 to 5 minutes, until mixture has thickened slightly and all the ingredients are incorporated.

Scrape the filling into the prepared pan and top with generous biscuit-sized clumps of cornbread topping (this can be rustic and uneven).

Bake for 20 to 25 minutes, or until filling is bubbling and topping is golden brown.

Remove from the oven allow to cool for 5 to 10 minutes before serving.

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Grease a 9x13-inch baking dish.

In a large bowl whisk together the cornmeal, flour, salt, baking powder, and baking soda.

In a separate bowl, beat the softened butter and sugar. Beat the sour cream and eggs into the butter-sugar mixture.

Add the milk and the dry ingredients, a third at a time, and alternating wet/dry.

Mix in the green chiles, corn, and shredded cheese. Pour mixture into prepared baking dish.

Sally Vargas / Simply Recipes

Sally Vargas / Simply Recipes

Sally Vargas / Simply Recipes

Bake until the top is browned, the center springs back when pressed down, and a skewer inserted into the center comes out clean, 30 to 35 minutes.

Let cool almost completely before serving.

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Sally Vargas

Sally Vargas / Simply Recipes

Preheat oven to 350°F. Cut the cornbread into 1/2-inch cubes; you should have about 8 cups. Spread them on a large rimmed baking sheet. Toast the cubes in oven for 10 minutes, flip, and toast 10 minutes more or until cubes look toasted and golden (about 20 minutes total). Let the cubes cool slightly, and then place in a large mixing bowl.

Butter a 9 x 13-inch baking dish with 1 tablespoon butter. Set aside.

Set a large, deep-sided skillet over medium-high heat. Add the canola oil and then sausage. Use a spoon to break sausage into smaller hunks as it cooks. Cook until the sausage nicely browned on all sides, 7 to 10 minutes. Transfer the sausage to a bowl and pour off pork fat.

Turn the heat to medium and add 4 tablespoons butter. Add onions, celery, and a pinch of salt. Cook 7 minutes or until very tender and fragrant. Add garlic and cook 1 minute more.

Spoon the onion mixture over the toasted cornbread. Fold in browned sausage, herbs, and stock. Taste and add salt as needed. Finally, fold in the eggs and mix until well combined. Some of the cornbread will crumble, which is fine.

At this point, stuffing can be covered and refrigerated for 1 day.

When ready, bake stuffing until piping hot and golden brown on top, 35 to 45 minutes. If the stuffing begins to brown too much on top during bake time, cover loosely with foil. Serve hot.

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1. Preheat the oven to 400 degrees F. Grease 16 muffin tins lightly with softened butter.

2. Add the butter to a skillet set over medium heat. Allow the butter to brown until it smells toasted and is deep golden brown, about 3-4 minutes. Stir often. Remove from the heat and transfer the butter to a heat-proof mixing bowl.

3. To the bowl, add the honey, buttermilk, and yogurt, whisking to combine. Whisk in the eggs. Now stir in the flour, cornmeal, baking powder, baking soda, and salt until just combined. Fold in the jalapeños, if using.

4. Divide the batter among the prepared muffin tins. Transfer to the oven and bake for 12-15 minutes, until golden brown. Let cool slightly in pan. Transfer muffins to a wire rack. Eat warm with additional butter and honey or let cool completely.

In a large bowl, whisk the bread flour, yellow corn flour and salt. Add the butter and rub into flour mixture between your fingers, making crumbs. Stir in the yeast mixture, beaten egg and remaining honey until a dough forms. Scrape dough onto clean, well-floured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes. Or you may also use a stand mixer fitted with the dough hook, kneading it for about 4-6 minutes. The dough will be on the sticky side, but try to leave it sticky. If needed add 1 tablespoon of bread flour at a time to help the dough come together, but it should be sticky.

Place a large shallow pan of water on the bottom rack of your oven and preheat the oven to 400° F.

Preheat the oven to 325 degrees F (165 degrees C).

Combine sausage, celery, and onions in a large, deep skillet over medium-high heat. Cook, stirring often and breaking sausage up with a spoon, until sausage is evenly browned and crumbly and vegetables are translucent, 7 to 10 minutes. Remove from the heat and drain.

Transfer sausage mixture to a large bowl. Add crumbled cornbread, bread crumbs, chicken broth, poultry seasoning, and sage. Mix until well combined, then transfer to a 9x13-inch baking dish. Cover with foil.

Bake in the preheated oven until stuffing is well set and cooked through, about 45 minutes.

To make the cornbread: Preheat the oven to 375 degrees F (190 degrees C). Spray the bottom and sides of an 8x8-inch pan with cooking spray.

Combine cornbread mix and water in a large mixing bowl until smooth; pour into prepared pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool; crumble and set aside.

Meanwhile, make the salad: Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.

Whisk sour cream, mayonnaise, and dressing mix together in a medium bowl.

Crumble 1/2 of the cornbread in the bottom of a large serving dish. Evenly layer with 1 can of pinto beans, 1/2 of the tomatoes, 1/2 cup green bell pepper, 1/2 cup green onions, 1 can of corn, 1 cup of cheese, 1/2 of the bacon, and 1/2 of the sour cream mixture. Repeat the layers. Cover and chill for at least 2 hours before serving.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.

Combine butter, whole corn, creamed corn, cornbread mix, and sour cream in a mixing bowl until combined.

Pour into prepared casserole dish.

Bake in the preheated oven until golden brown and set, about 1 hour.

Brown the sausage in a large pot over medium high heat. Season with taco seasoning or other spices and salt. Drain over a bowl to remove excess grease.

Return sausage to pan and add tomatoes, hominy, and beans.

Refill two 14-ounce cans with water and add it to the pot.

Simmer for 15-20 minutes.

For the muffins, mix according to package directions and stir in the jalapeño and cheese. Bake according to package directions.

Serve soup with toppings and cornbread muffins.

Mix flours, cornmeal, baking soda, baking powder, sugar and salt in a mixing bowl. Add egg, buttermilk, and oil and whisk until just combined. If batter seems too thick, add a tablespoon or more of buttermilk.

Heat a waffle iron and pour batter onto hot griddles. Cook until waffles are lightly crispy and golden brown on the outside. Keep in a warm oven until ready to serve.

Warm up chili on the stovetop. While chili is heating up, place a frying pan over medium heat. Crack 1-2 eggs at a time into the pan (depending on the size of your pan), keeping them separate. Allow to fry for 3-4 minutes or until the surface of the egg whites are cooked through. The middle should still be runny. I didn’t flip my eggs because they were cooked through already and I didn’t want to break the yolks, but you could flip and cook on the other side if you’re good at frying eggs. 🙂

Stack waffles on a plate and top with a scoop of chili and a fried egg.

Gather the ingredients.

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch round cake pan.

Whisk flour, cornmeal, sugar, baking powder, and salt together in a large bowl.

Add milk, vegetable oil, and egg; whisk until well combined.

Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 20 to 25 minutes.

Slice and enjoy!

Preheat the oven to 350 degrees F (175 degrees C).

Melt butter in a skillet over medium heat. Add onions and celery; cook and stir until tender, 5 to 7 minutes.

Meanwhile, combine crumbled cornbread and white bread pieces in a large bowl.

Add cooked onions and celery to the bread mixture. Mix in shredded chicken, 4 cups chicken broth, condensed soup, eggs, poultry seasoning, pepper, and garlic powder. Blend with a potato masher until mixture is the consistency of gelatin. Add up to 2 cups more broth to attain the desired consistency. Transfer to a 9x13-inch baking dish.

Bake in the preheated oven until dressing is golden brown, about 30 minutes.

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish. Place crumbled cornbread in a large bowl.

Melt butter in a large skillet over medium heat. Add onion and celery and sauté until soft, 5 to 7 minutes.

Add sautéed onion and celery to the crumbled cornbread. Stir in chicken stock, eggs, sage, salt, and pepper until well combined. Pour dressing into the prepared baking dish.

Bake in the preheated oven until dressing just starts to turn golden brown around the edges, about 30 minutes.

Serve and enjoy!

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish.

Whisk cornmeal, flour, sugar, baking powder, and salt together in a bowl. Beat milk, oil, and eggs together in a separate large bowl; stir in cornmeal mixture until just combined. Fold in blueberries; pour into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted into center comes out clean, 25 to 30 minutes.

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.

In a medium bowl combine muffin mix, corn, eggs, yogurt and milk; stir just until moistened. Pour into prepared pan.

Bake in preheated oven for 20 minutes, or until golden brown.

Meanwhile, in a large saucepan over medium heat, melt butter and saute onion, celery, green pepper and garlic. When onions are tender stir in thyme, basil, oregano, salt, pepper, cayenne and broth. Bring to a boil and then remove from heat.

Crumble the cornbread and stir into broth mixture; mix well. Add more broth or more bread, as necessary, to achieve desired consistency.

Prepare one 8x8-inch pan of cornbread according to package directions. Prepare enough biscuits to make a total of 4 cups crumbled, according to package directions. Cool cornbread and biscuits, then crumble, measure out 4 cups each, and set aside.

Preheat the oven to 350 degrees F (175 degrees C).

Mix chicken broth, onion, celery, and butter in a small pot. Bring to boil and cook vegetables until tender.

In a 2-quart casserole dish, combine 4 cups crumbled cornbread, 4 cups crumbled biscuits, sausage, chopped eggs, sage, salt, and pepper. Pour broth-vegetable mixture over sausage mixture; stir until combined.

Bake in the preheated oven for 30 to 45 minutes.

Preheat oven to 400 degrees F (200 degrees C). Butter 2 baking sheets.

Spread challah bread cubes onto prepared baking sheets. Drizzle cubes with 2 tablespoons olive oil and season with salt and pepper.

Bake bread in the preheated oven until toasted and lightly browned, 5 to 7 minutes. Transfer toasted cubes to a large bowl.

Reduce oven temperature to 350 degrees F (175 degrees C). Butter a baking dish with 2 tablespoons unsalted butter.

Cut corn kernels from the cob into a large bowl. Scrape corn juices from the cob into the bowl with the kernels.

Heat 2 teaspoons olive oil in large skillet over medium heat. Cook and stir onion and garlic in hot oil until soft, 5 to 10 minutes. Add corn, pinch salt, and pinch pepper; cook and stir until corn softens, about 2 minutes.

Stir corn mixture together with toasted bread cubes.

Whisk cream, vegetable stock, Parmesan cheese, eggs, 2 tablespoons parsley, pinch salt, and pinch pepper together in a bowl. Pour cream mixture into bread mixture and stir until completely combined. Transfer bread mixture to the prepared baking dish.

Bake stuffing in the preheated oven until stuffing is cooked through and the top is toasted, 20 to 25 minutes.

Melt 2 tablespoons butter in a small skillet over medium heat. Cook whole sage leaves in hot butter until butter is slightly brown and sage leaves are crispy, 1 to 2 minutes. Transfer leaves to a paper towel to drain. Crumble sage leaves and remaining 2 tablespoons parsley over stuffing.

Cook quinoa according to package directions.

Prepare marinated tomatoes.

Toss cooled quinoa with corn, tomatoes and juice, shallots, herbs, lime juice and zest, olive oil, and salt.

The mixture will hold up pretty well for a few hours in the fridge (or even for a day or two, if you don’t mind that it will look a little less perky). Wait to toss in your avocado and cheese just before serving for optimal freshness, and if it’s been sitting for a while, give it one more salt / oil / lime juice treatment to wake it all up. YUMYUMYUM.

Place corned beef into a large bowl with potatoes, green onions, and egg; season with salt and pepper. Form mixture into golf ball-sized balls.

Heat oil in a large skillet over medium heat. Place potato balls, a few at a time, into the hot skillet. Flatten balls with a spatula and fry until crisp and golden brown, about 7 minutes per side. Remove to a paper towel-lined plate. Repeat to cook remaining pancakes.

Stir red bell pepper, red onion, garlic, sweet corn, black beans, and avocado slices together in a large bowl.

Mix lime juice, salt, black pepper, and cilantro into avocado mixture until desired texture is achieved.

With a sharp knife, cut the corn off of the cobs into a medium bowl, removing as much of the kernels flesh as possible.

The method I use: hold your shucked corn cob vertically inside a medium bowl, holding the stem and letting the tip of the cob sit in the bottom of the bowl. Use a chef’s knife to cut the kernels off from top (the end you’re holding) to bottom (the tip in the bowl), in a downward motion, rotating the cob to get all the sides.

Set aside. You should have 2 1/4 cups of shucked corn.

Simply Recipes / Ciara Kehoe

In a medium pan, melt 1 tablespoon of butter over medium heat. Add the onion, and cook, stirring frequently, until it begins to soften, about 2 minutes.

Simply Recipes / Ciara Kehoe

Add the corn and the remaining 1 tablespoon of butter, and cook, until the corn is softened, about 5 minutes.

Simply Recipes / Ciara Kehoe

Season with the salt and pepper. Add the mint, and cook, stirring, until the mint just starts to soften and becomes fragrant, about 30 second.

Simply Recipes / Ciara Kehoe

Remove the pan from the heat, and set aside to cool for about 10 minutes, until the corn is warm but not hot.

Simply Recipes / Ciara Kehoe

While the corn is cooling, toast the bread in your toaster. (If the bread is tender and thick, you may need to toast each slice twice to get it lightly crispy on its surface. Set aside.

Simply Recipes / Ciara Kehoe

When the corn is done cooling, spoon even portions of ricotta onto each slice of toast (about 3 1/2 tablespoons on each slice) and use the back of the spoon to spread it out almost to the edges.

Simply Recipes / Ciara Kehoe

Divide the corn mixture between the toasts (about 3 tablespoons per slice) and spread it out almost to the edge of the ricotta.

Simply Recipes / Ciara Kehoe

Garnish with mint and serve.

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Simply Recipes / Ciara Kehoe

Remove excess fat from the brisket. Slice brisket into 1/8-inch thick slices against the grain. You can freeze the brisket for 1 hour beforehand to make slicing easier.

Combine brown sugar, coriander, paprika, black pepper, mustard, and garlic powder in a small bowl. Stir until evenly combined.

Sprinkle brown sugar mixture over the corned beef strips and massage into meat until evenly combined.

Place strips on the trays of a dehydrator making sure not to overcrowd.

Set the dehydrator to 155 degrees F (69 degrees C) according to manufacturer's directions. Dehydrate for 2 hours. Flip strips over and dehydrate until desired consistency is reached, about 1 1/2 hours.

Turn the dehydrator off, remove the lid, and let jerky sit for 1 hour for final drying. Transfer jerky to an airtight container and refrigerate.

Preheat oven to 375 degrees F (190 degrees C).

Cream the butter with the brown sugar and white sugars. Add the eggs and the vanilla and beat well.

Mix in the flour until well combined. Stir in the corn flakes and the coconut. Drop by teaspoonfuls onto a parchment lined baking sheet.

Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes.

1. Preheat the oven 400° F.

2. Heat the olive oil in an oven safe skillet over medium heat. Add the onion and cook until fragrant, about 5 minutes. Stir in the garlic, poblano peppers, cumin, paprika, chili powder, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant.

3. Remove from the heat. Mix in the cream cheese, sour cream, corn, beans, salsa verde, and chicken until combined. Scatter both cheese over the dish.

4. Bake 15-20 minutes, until the cheese is melted and bubbly. Top, as desired, with yogurt/sour cream, cilantro, onions, and jalapeño. Serve with tortilla chips.

1. To make the polenta. In a medium pot, add 2 cups water and the milk. Bring to a low boil, then whisk in the polenta, stirring until the polenta is soft and thick, about 3-5 minutes. Stir in the parmesan, butter, and season with salt and pepper. Turn the heat off, cover the pot, and let the polenta sit 5 minutes.

2. Meanwhile, make the chicken. Toss the chicken with the cornstarch.

3. Heat the olive oil in a large skillet over medium heat. Add the butter, chicken, 1 tablespoon cajun seasoning, and a big pinch of pepper. Cook 5-minutes, until browned. Stir in the corn, garlic, and thyme and continue to cook until the garlic is fragrant.

4. Pour in the cream and stir in 2 teaspoons cajun seasoning. Cook 1-2 minutes to warm through, adding water or additional cream to thin the sauce. Remove from the heat, stir in the lemon zest and basil.

5. Spoon the polenta into bowls, then spoon the chicken and creamy corn sauce over the polenta. Eat and enjoy!

1. 1. Preheat the oven to 400° F. Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt.

2. Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, 5 minutes. Add the corn, garlic, 1 teaspoon of the spice mix, and season with salt and pepper. Cook until the corn is softened, 5 minutes.

3. Reduce the heat to low. Mix in the cream cheese until melted and creamy. Stir in the sour cream.

4. In a separate skillet, melt the butter until golden. Mix in 3 teaspoons of the spice mix, plus a pinch of chili flakes and salt. Cook another minute, then remove from the heat.

5. Mix the mayo and lime juice with a pinch of salt.

6.  Place the bottom half of the dinner rolls onto a baking sheet lined with parchment paper. Spoon the dip over the rolls. Top with cilantro, then pepper jack cheese. Drizzle half the mayo and half the spicy butter over the dip. Place the top half of the roll on top of the dip.

7. Cover the rolls and bake 10 minutes. Remove the foil and continue baking for another 10 minutes, until the cheese has melted. Serve the sliders topped with the remaining mayo and butter. ENJOY.

1. In a bowl, mix the olive oil, tomato paste, garlic, lemon zest, paprika, onion powder, cayenne, honey, salt, and pepper. Mix in the chicken, tossing to coat. Thread the chicken onto skewers.

2. Set your grill, grill pan, or skillet to medium-high heat. Grill the skewers and corn until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total (baking directions in notes).

3. Meanwhile, make the feta sauce. Combine all ingredients in a blender and blend until smooth. Stir in a pinch of paprika and chili flakes.

4. Remove the corn from the cob. Toss the corn with the avocado, green onions, herbs, lemon juice, salt, and pepper.

5. Serve the chicken with the corn salad and feta sauce for dipping. Enjoy!

1. Heat a pot over medium-high heat and cook the bacon until crisp. Remove the bacon from the pan and drain.

2. Drain off most of the bacon grease. Add the butter and onion. Cook for 5 minutes until fragrant. Mix in the garlic, orzo, corn, and thyme. Cook until golden and toasted, 2 minutes.

3. Pour over the broth and bring to a boil. Simmer for 8-10 minutes until the orzo is al dente, stirring often. It should become very creamy.

4. Stir in the milk, green chilies, cheddar, parmesan, and green onions. Cook another few minutes until warmed through. As the orzo thickens up, add additional broth to thin. This should be creamy, but with just a touch of liquid.

5. Divide the orzo among bowls and top with bacon and fresh thyme.

1. Place the egg and flour in separate shallow bowls. Season the chicken with salt and pepper. Dredge both sides of the chicken through the egg, and then through the flour, tossing to coat. Place the chicken on a plate.

2. Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt.

3. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the chicken and cook on both sides until golden, about 5 minutes per side. Remove the chicken from the pan.

4. Add 1 tablespoon olive oil and the onion to the same skillet. Cook until soft, 5 minutes. Add the corn, garlic, 2 teaspoons of the spice mix, and season with salt and pepper. Cook until the corn is softened, 5 minutes. Reduce the heat to low. Mix in the cream cheese until melted and creamy. Stir in the milk and 1/2 cup water. Slide the chicken into the sauce. Cook until warmed through, 5 minutes.

5. In a separate skillet, melt the butter until golden. Mix in 3 teaspoons of the spice mix, plus a pinch of chili flakes and salt. Cook another minute, then remove from the heat.

6. Mix the Greek yogurt/mayo and lime juice with a pinch of salt.

7. Remove the skillet from the stove. Serve the chicken and corn topped with grilled corn. Drizzle over the spicy butter and the Greek yogurt/mayo salt. Sprinkle on the crumbled cotija cheese and cilantro.

Heat a nonstick or cast iron skillet over medium heat. Add your cheese in a ring shape.

Once it starts to melt a little bit, crack an egg directly into the center.

Spoon a bit of roasted corn around the edge of the egg.

Use a spatula to pull the edges in a bit once the cheese starts to get golden brown; you don’t have to do this, but I find that it helps to contain the egg a bit and expose those golden brown lacy edges.

Cover and let it cook for a minute or two.

When the egg is cooked to your liking (I prefer it with the whites set and the yolk still a bit runny), transfer the egg to tortilla with refried black beans.

Finish with pickled onions, cilantro, Cotija, and your sauce of choice. The crispy cheese edge. The runny yolk. The creamy beans, spicy sauce, tangy onions. Oh my word. YUM.

Prep: Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

Season the Salmon: Toss the salmon with the taco seasoning and avocado oil until well-coated – you can do this in a bowl or directly on the baking sheet. If your taco seasoning does not have salt, add some salt to the salmon.

Bake the Salmon: Bake the salmon for 8 minutes, close to the top of the oven, or until it slips apart easily when pressed with a fork.

Make the Salsa: While the salmon is baking, chop up your salsa ingredients and toss together in a bowl. Season to taste.

Soften the Tortillas: To soften the corn tortillas, I usually heat up some oil in a large skillet and then give the tortilla a very quick one-sided dip into the hot oil and transfer to a paper-towel lined plate. I stack them up as I go so the heat and oil kind of distributes between all the tortillas. You can also wrap the tortillas in a few damp paper towels and microwave for 30 seconds to steam them so they become more pliable and yummy to eat.

Assemble the Tacos: Mash avocado or spread refried beans on the bottom of the tortilla. Add a couple pieces of salmon; press to gently smash them. Top with a big scoop of the salsa. I often finish these with lime squeezes and a drizzle of honey!

For the pickled onions: Transfer red onion slices to a jar. Add red wine vinegar and water. Add your salt and sugar. Shake a few times and set in the fridge while you make everything else.

For the chicken: Heat a skillet over medium-high heat. Add olive oil. Add the chicken and season with salt and pepper. Sauté for 7-10 minutes, or until cooked through. Remove from the heat and shred or cut into smaller pieces. Add chicken pieces back to the pan with the sauce and the beans. Simmer gently until sauce has thickened and it looks ready to be taco filling.

For the corn: Mix all ingredients in a small bowl. Taste and adjust.

For the tacos: Fill tortillas with the chicken mixture. Top with the creamy corn and pickled red onions. Finish with cilantro. Mwah.

1. In a large pot over medium heat, cook the bacon until crispy. Remove the bacon and reserve for topping.

2. To the pot, add the onion, cook until fragrant, 5 minutes. Stir in the garlic, cumin, paprika, chili powder, and a pinch each of salt and pepper. Cook 5-10 minutes, until very fragrant. Add the corn, potato, and chicken, then stir in the broth. Season with more salt and pepper. Partially cover and simmer over medium-low heat for 15 minutes, until the chicken is cooked through.

3. Pull the chicken out and shred using 2 forks.

4. Transfer 3/4 of the chowder to a blender and blend until mostly smooth. Return to the pot. Stir in the poblano, jalapeño, milk, cream cheese, salsa verde and cheddar. Cook 10 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro. If needed, thin with additional milk.

5. Ladle the chili into bowls. Top, as desired, with bacon, yogurt, cheese, avocado, cilantro, and green onions. Eat and enjoy!

Grease a 2 1/2-quart, 11x7, or 9x9-inch baking dish.

Gently warm the milk and butter in a small saucepan or microwave-safe glass measuring cup until the butter is melted. Set aside.

In a large bowl, beat the eggs. Add the cornstarch and beat until combined. Then stir in all 4 cans of corn, plus the sugar, salt, and pepper, plus the milk-butter mixture. Scrape into the prepared dish and bake until the center is set (the center won’t jiggle when you nudge the dish) and the edges are browned, 40 to 60 minutes. A larger baking dish will bake faster than a smaller dish, such as a 9x9.

Cool at least 10 minutes before serving. This is best warm, not hot.

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1. In a large pot over medium heat, cook the bacon until crispy. Remove the bacon and reserve for topping.

2. To the same pot, add the flour and onion and cook 2-3 minutes. Stir in the garlic and season with salt and pepper. Cook for 5 minutes, until very fragrant. Add the corn, broccoli, and potatoes, then stir in 3 cups water. Season with more salt and pepper. Partially cover and simmer over medium-low heat for 15 minutes.

3. Using an immersion or regular blender, blend 2/3 of the chowder until mostly smooth. Stir in the chipotle chiles, milk and cheddar. Cook for 10 minutes until the cheese is melted. Remove from the heat and stir in the cilantro. If needed, thin with additional milk.

4. Ladle the chowder into bowls and top as desired with bacon, scallions, and cilantro. Eat and enjoy!

1. Heat 1 tablespoon of olive oil in a large skillet set over medium-high heat. Add the prosciutto and cook until crispy all over, about 5 minutes. Remove from the skillet and place on a plate.

2. Season the pork chops all over with salt and black pepper, then rub with flour on both sides.

3. Melt 1 tablespoon of the butter over medium-high heat. Add the pork chops and cook until browned on the outside, 2 to 3 minutes per side. Add another tablespoon of butter and the thyme, tilting the pan to swirl the butter around the chops. Continue cooking, spooning the butter over the chops, until the pork is cooked through, about 5 minutes. Transfer the pork to the plate with the prosciutto.

4. Add the remaining 1 tablespoon of butter, the onion, garlic, and chili flakes. Cook 5 minutes, then add the corn and cook until the corn is golden.

5. Reduce the heat to medium-low and pour in the wine. Stir in the cream and parmesan. Add the pork and cook another few minutes until warmed through. Remove from the heat and top with prosciutto.

6. Serve the pork with the cream corn sauce, prosciutto, and lots of fresh basil. Enjoy!

Preheat the oven to 350 degrees. In a pan over medium heat, fry the bacon pieces until crispy. Remove from the pan, but leave some of the bacon grease to sauté the onions. Add the onions and a sprinkle of salt to the pan and cook until softened. Add in the garlic and cook for another minute. Take the pan off the heat. Chop the bacon into bits.

In a bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the sour cream, butter, and egg until smooth. Then, stir in the corn, cream corn, the onion mixture, half of the bacon. Add in the dry ingredients, and stir until just combined.

Pour into a greased casserole dish. Bake for 35 minutes. Remove from the oven and top with the cheese and remaining bacon. Bake for another 5 minutes. Sprinkle chopped chives over the top.

1. To make the dressing. Combine all ingredients in a large salad bowl. Season with salt and pepper.

2. Bring a pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain. Immediately toss with the dressing. Add the lettuce, corn, cheddar, basil, cilantro, and avocado. Toss to combine.

3. In a skillet, melt the butter until golden. Mix in the chili powder, paprika, cayenne, and a pinch of salt. Cook another minute, then remove from the heat.

4. Mix the mayo or yogurt with lime juice with a pinch of salt.

5. Serve the pasta warm or cold, topped with lime mayo and chili butter. The salad will develop more flavor as it sits.

1. To make the dressing. Grill or char the jalapeños over an open flame until charred. Place in a bowl, cover, and steam 5 minutes. Chop these guys up.

2. Combine all remaining ingredients except the jalapeños in a blender and blend until smooth. Mix in the jalapeños. Taste and adjust the salt.

3. To make the salad. Set your grill, grill pan, or skillet to medium-high heat.

4. Toss the ciabatta and garlic with 1 tablespoon olive oil. Grill the bread until grill marks appear, 5 minutes. Slide bread crumbs onto a plate. Season with salt.

5. In a bowl, toss the chicken with 1 tablespoon olive oil, the tajín, honey, and salt. Grill the chicken until cooked through, about 8-10 minutes. Top with lime zest and juice. Thinly slice.

6. Add the romaine, tomatoes, corn, avocado, cheese, herbs, chicken, croutons, and dressing. Toss to combine. Serve immediately.

Cook pasta according to package directions. Drain, toss with oil to prevent sticking, set aside.

Heat a large nonstick skillet over medium heat. Add 1 tablespoon butter to the pan. Add shrimp and sprinkle with 1/2 teaspoon salt. Flip and cook until shrimp are cooked through. Set aside and cover to keep warm.

Add garlic and remaining 1 tablespoon butter. Add tomatoes and corn; sauté for 1-2 minutes. Add spinach; sauté until wilted. Add shrimp back to the pan. Add remaining 1/2 teaspoon salt and lemon juice. Add cream and bring to a low simmer.

Toss the cooked pasta with your sauce. Add reserved pasta water as needed. Top with basil, Parmesan, salt, or freshly cracked black pepper. GAH SO GOOD.

1. Preheat the oven to 400° F.

2. In a large oven-safe skillet, combine the olive oil, chicken, onion, salt, and pepper. Set the skillet over high heat. Cook, breaking up the meat as it cooks, until browned all over, 5 minutes. Add the taco seasoning, cook another 2 minutes. Then add 1/2 cup water. Stir in the salsa/enchilada sauce and chipotle. Simmer 5 minutes. Remove from the heat and add in the cilantro.

3. In a bowl, combine the corn, cream cheese, yogurt, chili powder, and salt. Stir in 1/2 cup cheese.

4. Dollop 1/3 of the corn mix over the skillet. Add the tortilla chips on top, pressing them gently into the skillet. Add the remaining corn mix by spoonfuls on top of the chips (like nachos). Top with the remaining cheese. Bake for 15 minutes, until the cheese is melted.

5. Serve topped as desired with avocado, cilantro, green onion, and cotija/feta cheese. Enjoy!

Heat oil in a large skillet over medium heat. Add onion and celery; cook until just slightly golden. Stir in carrots and garlic; cook until garlic is slightly golden.

Meanwhile, bring water to a boil in a pot over high heat. Add bouillon cubes, reduce heat to medium, and stir until cubes are dissolved. Add corn and onion mixture; cook until vegetables are tender, adding water, if necessary. Reduce heat to low, pour in 1 cup soy milk, stir well, then stir in remaining 1 cup soy milk. Quickly whisk in flour; stir in parsley, garlic powder, salt, and black pepper. Cook until chowder thickens, stirring constantly, 15 to 20 minutes.

Bring a large pot of water to a boil over high heat and season generously with salt. Add the pasta, stir, and cook until al dente according to the package directions. Reserve a cup of pasta water just before draining.

Simply Recipes / Ciara Kehoe

Shuck the corn, discarding the husks and removing as much of the silks as possible.

Set a large, shallow bowl in the sink. Hold a shucked ear of corn by the stalk end and position it upright with the tapered end steadied against the bottom of the bowl. Use a large knife to shave the corn kernels from the cob, working in long strips down towards the bottom of the bowl.

Once all the kernels are removed, run the back of the knife down the entire ear using the same motion. This will remove any creamy juice left behind on the cob which gives the pasta lots of flavor. Repeat with the remaining ears of corn.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

In a large skillet, heat the olive oil over medium heat. Once hot, add the shallot and sauté until translucent, 1 to 2 minutes. Add the garlic and cook until fragrant, about 30 seconds.

Add the corn and their juices, 1/2 teaspoon salt, and the red pepper flakes. Stir. Add the white wine and simmer until most of it has cooked off, about 2 minutes.

Add the cream and bring to a low simmer, reducing the heat as needed. Cook until thickened, about 3 minutes.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Add the Parmesan to the sauce a little at a time, stirring each time to ensure it melts. Add the parsley, reserving a small handful for garnish. Add the lemon juice and stir to combine.

Add the drained pasta and 1/3 cup of reserved pasta water to the sauce. Increase the heat to medium and toss continuously until all of the pasta is coated and the sauce is clinging to the pasta. If needed, add more pasta water, a tablespoon or so at a time, and keep tossing until you have a creamy sauce.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Taste the pasta, adding more salt and red pepper flakes, if needed. Spoon onto plates or into bowls and top with the remaining parsley. Serve immediately.

This pasta is best eaten fresh, but leftovers will keep in an airtight container for up to 3 days. Reheat gently in the microwave or in a nonstick skillet, adding a splash or 2 of water or cream to loosen the sauce.

Simply Recipes / Photo by Julia Gartland / Food Styling by Samantha Seneviratne

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In a small bowl, combine the sugar and salt, and stir with your finger to combine. Set aside.

Simply Recipes / Alison Bickel

Place a medium to large stockpot (at least 5 quarts) with a tight-fitting lid over medium high heat. Add the vegetable oil and 3 to 4 kernels of popcorn. Secure the lid.

Simply Recipes / Alison Bickel

Once the test kernels begin to pop, add the rest of the popcorn, along with the sugar and salt mixture. Stir quickly with a wooden spoon to combine (skip this step and you risk the sugar burning).

Simply Recipes / Alison Bickel

Quickly replace the lid and continue cooking, constantly shaking the pot. At first there won’t be any popping, but in less than a minute, the popcorn will begin to pop. Remove from heat when you smell a whiff of caramel, or the popping slows to 1 second between pops.

Simply Recipes / Alison Bickel

Moving swiftly, turn the popcorn into a serving bowl and let it cool a few minutes.

If there’s some melted or burned sugar residue in the pot, add a few cups of water, bring to a boil, and simmer, covered, for 5 minutes to dissolve the sugar; dump the hot water down the sink, and your pot should be in much better shape.

Simply Recipes / Alison Bickel

Before you dig in, sort through the kettle corn and pick out as many unpopped kernels as you can. A few stragglers often stick to clusters of the popped kernels.

Serve warm, or, for maximum crunch and flavor, at room temperature. The kettle corn will keep three to four days in a tightly covered container.

Simply Recipes / Alison Bickel

Place butter and bacon into a large, heavy-bottomed soup pot. Heat on medium heat until the bacon renders its fat, 3-4 minutes.

Add the chopped onions, red bell pepper, carrot, and celery, lower the heat to medium low and cook until vegetables soften, about 5 minutes.

Break the corn cobs in half (after you've stripped off the corn) and add the cobs to the pot. Add the milk and the bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 20 minutes.

Make sure the heat is as low as can be and still maintain a gentle simmer (on our stove we had to use the "warm" setting) to prevent scalding the milk on the bottom of the pan.

After 20 minutes, add the potatoes, salt, and thyme to the pot. Increase the heat to return the soup to a simmer, then lower the heat to maintain the simmer and cook for another 10 minutes.

Discard the cobs, the bacon strip, and the bay leaf. Add the corn kernels and black pepper. Again raise the heat to bring the soup to a simmer, then lower the heat and cook for another 5 minutes, until the potatoes are fork tender.

Add more salt and pepper to taste.

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Cut the corn kernels off the cobs and transfer the kernels to a large bowl. (You should have about 2 1/2 cups corn kernels.) Working over the bowl, run the back of your knife along the cobs to release any remaining corn pulp and milk.

Stir in the scallions, eggs, flour, salt, baking powder, pepper, garlic powder, and paprika until a thick, cohesive batter forms.

Heat the oil in a large skillet over medium heat until it shimmers. Working in batches, use a 2-teaspoon cookie scoop or two small spoons to drop the batter into small mounds in the oil (you should be able to fit about 12 fritters in a 12-inch skillet). Cook, flipping occasionally, until the fritters are browned on both sides, 4 to 6 minutes total.

Transfer the corn oysters to a paper towel-lined plate to drain. Repeat frying with the remaining batter, adding more oil to the skillet as needed if it becomes dry.

Transfer the corn oysters to a platter, sprinkle them with flaky salt, and serve.

Corn oysters are best eaten fresh (within 1 hour of cooking) for maximum crispiness, but leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet or in an air fryer to re-crisp as best as possible.

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Place bacon in a large skillet. Cook over medium-high heat until crisp. Reserve 1 tablespoon of drippings. Drain, chop, and set aside.

Heat drippings over medium heat. Sauté zucchini, corn, and onion until crisp-tender, about 10 minutes. Season with pepper. Spoon vegetables into a bowl, and sprinkle with bacon and cheese.

Preheat the grill for medium-high heat.

Mix chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper in a medium bowl; blend in softened butter. Spread butter mixture on each ear of corn, and place each one onto a piece of aluminum foil big enough to wrap like a burrito, twisting the ends to close.

Place wrapped corn on the preheated grill, and cook until tender when poked with a fork, about 20 to 30 minutes. Turn corn occasionally during cooking.

Place corn kernels, whipping cream, milk, salt, flavor enhancer, sugar, and white or cayenne pepper in a large stockpot. Bring to a slow, low boil beginning on medium heat, stirring frequently. Simmer for 5 minutes on low heat.

Melt butter in the microwave, or in a small saucepan on low heat. Whisk in flour until smooth. Stir into the corn until well blended. Enjoy!

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x11-inch casserole dish.

Combine creamed corn, 1/2 cup cracker crumbs, 1/4 cup melted butter, and eggs in a large bowl; mix well.

Pour mixture into the prepared dish.

Mix remaining 1/2 cup cracker crumbs and remaining 1/4 cup melted butter with paprika and pepper in a small bowl. Sprinkle crumb topping over casserole.

Bake in the preheated oven until crumb topping is golden brown and the filling is bubbling along the edges, 30 to 40 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.

Mix whole corn, cream-style corn, dry cornbread mix, sour cream, 3/4 cup Cheddar cheese, onion, and egg in a large bowl until well combined; pour mixture into the prepared dish.

Bake in the preheated oven for 25 minutes. Sprinkle with remaining 1/4 cup Cheddar cheese. Continue baking until cheese is melted, about 10 to 15 minutes.

Remove the husk from the corn by holding corn firmly in one hand and firmly peeling the leaves and silk fibers back from the pointed end to the stem end. Yank the husk off the base and discard. Continue to peel until you can see the corn kernels. Repeat this for each ear.

Rinse each ear under running water and remove any straggling silk fibers that are still hanging on.

Simply Recipes / Alica Ramkirpal-Senhouse

Simply Recipes / Alica Ramkirpal-Senhouse

On a cutting board, use a large chef’s knife and cut the corn into halves. If the corn is small enough you can even just snap it in half using your hands.

In a deep and wide pot, add the coconut milk and water and bring to a rolling boil over high heat.

Add the butter, garlic, thyme, culantro, chives, habanero, salt, and black pepper. Let it simmer for 10 minutes.

Stick wooden toothpicks through the peppers to make them easier to find and fish out later, if you like. Note that piercing the peppers will give more heat to the broth. If you’re a fan of spicy food, then go forth!

Simply Recipes / Alica Ramkirpal-Senhouse

Add the corn and let it all simmer on low heat for 30 minutes. Turn the corn every 8 to 10 minutes using metal tongs or a fork. Be careful not to burst the pepper in the simmer liquid if you don’t want it spicy.

You’ll know it’s ready when the coconut milk is reduced enough that it is thick and coats the corn heavily. You don’t want it like a soup, but more so reduced with some gravy.

Simply Recipes / Alica Ramkirpal-Senhouse

Simply Recipes / Alica Ramkirpal-Senhouse

Divide the corn and coconut milk between bowls. This can be served by itself or as a side dish.

Refrigerate leftovers in an airtight container for up to 1 week.

To reheat, place the corn in the same pot used to cook it and add 2 tablespoons of water. Over medium-low heat, bring to a simmer and heat for 5-10 minutes.

Alternatively, you can reheat in the microwave for 3-4 minutes until warmed through.

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Simply Recipes / Alica Ramkirpal-Senhouse

Set an ear of corn on a cutting board, and working from the thick to the narrow end, cut off 2 rows of kernels. Turn and cut off 2 or 3 more rows. Continue in this way until all the kernels are off all the cobs.

Alternatively, use a corn scraper. Set the cobs on a rimmed baking sheet to keep the kernels from flying all over the place when you remove the kernels.

After you have removed the kernels, hold one cob over the pile of corn on the cutting board or baking sheet, and use the back of the knife to rub across it, going back and forth, to release the pulpy corn milk. Repeat with all the ears. The starchy liquid of the corn milk adds creaminess to the kernels.

In a large skillet over medium heat, melt the butter. Add the shallots or onions and cook, stirring often, for 3 to 4 minutes, or until the shallots soften but are not brown. Add the corn, corn milk, salt, pepper, and half and half.

Cook, stirring often, for 5 minutes, or until the kernels are tender and the corn looks creamy and slightly thickened. If it seems dry, stir in more cream or water, 1 tablespoon at a time. Taste and add more salt and pepper, if you like.

Transfer to a serving bowl and serve hot, garnished with chopped herbs.

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Position a shucked ear of corn upright in a large bowl. Use a sharp knife to shave the corn kernels from the cob, working down towards the bottom of the bowl. Remove the kernels like this for all the ears of the corn. Discard all but 2 cobs. You’ll add it to the corn while it cooks.

Simply Recipes / Susy Villasuso

Heat a large saucepan over medium heat. Add the butter and let it melt. Add the corn, reserved cobs, garlic, bay leaf, and salt, and cook for 5 minutes, stirring continuously. Add 2 cups water and bring it up to a boil. Then, reduce the heat to low heat and cover your pot with a lid. Simmer the corn for about 25 minutes, until cooked through.

Simply Recipes / Susy Villasuso

The two corn cobs flavor the esquites even more as everything cooks together.

Remove the saucepan from the heat. Scoop out and discard the garlic, bay leaf, and cobs. Stir in the mayo, 2 tablespoons ground ancho chili, the juice of 2 limes, half of the queso fresco, and the cilantro. Taste and add more salt, if necessary.

Simply Recipes / Susy Villasuso

Scoop the corn, including the cooking liquid, into serving bowls. I set out the fixings (crema, ground chile, limes, queso fresco, and hot sauce) on the side so that everyone can add them to their liking. I top mine with a spoonful each of crema and queso fresco, a sprinkle of ground chile, a squeeze of fresh lime, and a few dashes of hot sauce.

Keep some of the cooking liquid to serve warm along with the corn. It's so flavorful!

Refrigerate leftovers tightly covered for up to 3 days. Reheat it in a saucepan over medium heat until nice and steamy, 5 to 6 minutes. You can also reheat it in the microwave for about 1 minute.

You can freeze any leftovers for up to 1 month. Defrost fully overnight in the fridge before reheating.

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Simply Recipes / Susy Villasuso

Whether using gas or charcoal, you want to prepare your grill for direct, high heat (about 550°F). You know the grill is hot enough if you are able to hold your hand one inch above the grill for only 1 second.

The corn husks will protect the corn from burning or drying out while it is on the hot grill.

If you want a bit of char on your corn, peel off a few of the outer layers of the corn husks before grilling.

Place the corn in its husks on the hot grill.

Cover the grill. Turn the corn occasionally, until the husks are completely blackened and charred on all sides, about 15 to 20 minutes.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Remove the corn from the grill. Let sit for 5 minutes or until cool enough to handle.

Remove the silks and charred husks from the corn. If you need to, use a damp towel to protect your hands from any sharp edges from the charred corn husks as you peel them off.

Simply Recipes / Mihaela Kozaric Sebrek

Keep it simple and serve with butter, or you can sprinkle with a little chili powder, Cojita cheese, and some lime juice for a Mexican twist.

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Simply Recipes / Mihaela Kozaric Sebrek

Add the butter to a small saucepan over medium heat and watch closely until melted, 1 to 2 minutes. Remove from heat.

Lay the corn on a large platter or plate. Set aside 2 tablespoons melted butter, you’ll use this later. With a heat-resistant basting brush, brush each piece with the remaining butter.

Simply Recipes / Sharee Hill

Sprinkle the Cajun seasoning evenly on the corn.

Simply Recipes / Sharee Hill

Using tongs, place each ear directly on the grill grate.

Cook the corn for 10 to 15 minutes, turning them every 2 to 3 minutes, making sure each side is evenly charred. Baste corn with butter while it cooks. The corn is fully cooked when the kernels are tender when gently pressing them with the tongs.

Simply Recipes / Sharee Hill

Remove the cooked corn from the grill and place on a serving platter. Brush the remaining butter on the corn using the basting brush.

Garnish with the Cotija cheese and cilantro and serve immediately.

You can store leftovers in an airtight container in the refrigerator for up to 3 days.

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Simply Recipes / Sharee Hill

Coat a 9x13-inch casserole dish with cooking spray.

In a small mixing bowl, combine the sugar, flour, baking powder, and salt.

In a larger mixing bowl, combine the eggs, half and half, and melted butter. Whisk to completely combine. Add the corn and dry ingredients, and stir until just combined.

Pour the batter into the prepared casserole dish and bake until golden brown on top with a slightly jiggly center, 45 minutes to 1 hour.

To store leftovers, allow the corn soufflé to cool and either transfer it to an airtight container or wrap it in plastic. Refrigerate for up to 5 days. Gently reheat in the oven or microwave until heated through.

You can freeze your corn soufflé in an airtight container for up to three months. Let it thaw in the fridge and reheat in the oven or microwave when you're ready to eat.

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Gather all ingredients. Preheat the oven to 400 degrees F (205 degrees C).

Whisk eggs in a large bowl until foamy. Whisk in melted butter. Add brown sugar, white sugar, and flour; whisk until well combined.

Add milk and vanilla, then stir in pecans.

Pour mixture into the pie shell and decorate the top with pecan halves.

Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake until filling is set, 30 to 40 more minutes. Remove from the oven and cool to room temperature before serving.

Serve and enjoy!

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish.

Whisk eggs lightly in a large bowl.

Add milk, melted butter, sugar, and cornstarch; whisk until well combined.

Stir in drained corn and cream-style corn until fully blended.

Pour mixture into the prepared casserole dish.

Bake in the preheated oven until golden brown on top, about 1 hour.

Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin pan or line with paper muffin liners.

Mix cornmeal, flour, sugar, baking powder, and salt together in a large bowl, mix together

Add egg, oil, and milk; stir gently to combine.

Spoon batter into prepared muffin cups.

Bake in the preheated oven until a toothpick inserted into a muffin comes out clean, about 15 to 20 minutes.

Enjoy!

Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x9-inch baking dish.

Stir whole and creamed corn, cornbread mix, sour cream, melted butter, and eggs together in a medium bowl until well combined.

Spoon mixture into the prepared dish.

Bake in the preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.

Serve and enjoy!

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.

In a medium bowl, mix together the whole kernel corn, cream style corn, margarine, sour cream, and corn bread mix. Pour into the prepared casserole dish.

Bake for 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

Preheat an outdoor grill for high heat and lightly oil grate.

Peel back corn husks and remove silk.

Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.

Wrap each ear of corn tightly in aluminum foil.

Cook on the preheated grill, turning occasionally, until tender, about 30 minutes.

Serve hot and enjoy!

Gather all ingredients.

Combine corn, heavy cream, sugar, butter, salt, and black pepper in a skillet over medium heat. Cook, stirring occasionally, until butter melts, 3 to 5 minutes.

Meanwhile, whisk milk and flour together in a small bowl until smooth.

Whisk in milk mixture; cook, stirring constantly, until thickened and corn is heated through, about 4 minutes.

Remove from heat and stir in Parmesan cheese until melted. Serve hot.

Gather all ingredients.

Preheat an outdoor grill for medium-high heat.

Grill corn on the preheated grill until hot and lightly charred all over, 7 to 10 minutes.

Roll corn in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese.

Serve with lime wedges.

Gather all ingredients.

Fill a large pot about 3/4 full of water and bring to a boil. Stir in sugar and lemon juice until sugar is dissolved.

Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let corn cook in the hot water until tender, about 10 minutes.

Serve and enjoy!

Gather all ingredients.

Combine cornmeal, flour, sugar, baking powder, salt, and pepper in a medium bowl; stir in milk and egg to make a batter.

Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).

Meanwhile, pat frankfurters dry and insert a skewer into each one.

Roll frankfurters in batter until well coated.

Fry 2 or 3 corn dogs at a time in preheated oil until lightly browned, about 3 minutes.

Drain on paper towels.

Serve and enjoy!

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Melt butter in a skillet over medium heat. Add onion, bell pepper, and pimento peppers and saute until tender, about 5 minutes.

Combine eggs, corn muffin mix, green chiles, whole corn, and creamed corn in a large bowl with the onion mixture.

Stir together and pour into the prepared baking pan.

Drop sour cream by the spoonful on top of the mixture; cover with Cheddar cheese.

Bake in the preheated oven until casserole is firm, about 45 minutes.

Gather this ingredients.

Heat vegetable oil in a large pot over medium heat. Stir in popcorn kernels and sugar.

Cover and shake the pot constantly to prevent sugar from burning. When popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and shake for a few minutes until popping stops.

Pour popcorn into a large bowl and allow to cool, stirring occasionally to break up large clumps.

Serve and enjoy!

Blend 1 cup corn kernels, water, and cornmeal in a blender or food processor just until smooth.

Mix sugar, margarine, and masa harina together in a medium bowl until light and fluffy. Stir in blended corn mixture. Mix in remaining 1 cup corn, milk, baking powder, and salt until smooth.

Pour tomalito batter into the top of a double boiler over simmering water, and cover tightly with aluminum foil. Steam until firm, 50 to 60 minutes, checking water level occasionally and refilling if necessary.

Stir pudding before serving to give it a consistent texture. Serve in small scoops.

Preheat the oven to 350 degrees F (175 degrees C).

In a mixing bowl, stir together the sour cream, butter, creamed corn, corn niblets, and corn muffin mix.

Pour into a casserole dish or 9-inch baking dish. Bake in preheated oven for 40 minutes or until set.

Place ear of corn in a microwave oven and cook on high for 2 minutes; flip corn over and cook on high until kernels are hot and steaming, about 2 minutes more.

Using a pot holder or folded kitchen towel, place the corn ear on a cutting board. Cut off the bottom of the ear, exposing 1/4 to 1/2 inch of kernels. Hold the ear from the top and squeeze the ear of corn out of the husk from top to bottom. Husks and silk will be left behind.

Spread ear with butter and season with salt.

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl combine melted margarine, corn, creamed corn and corn bread mix. Transfer to a 9x13 inch baking dish.

Bake in preheated oven for 40 to 45 minutes, or until center is set and top is light golden brown. Let cool 5 minutes before serving.

Cook bacon in a 10-inch cast iron skillet over medium-high heat, stirring occasionally, until almost crisp and fat is rendered, 7 to 8 minutes.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Drain frozen corn thoroughly in a colander. Add 1/2 of the corn to the skillet with the bacon. Cook and stir until kernels just start to turn golden brown, 3 to 5 minutes. Add garlic, green onions, and jalapenos; cook until vegetables start to soften and sweeten up, 3 to 4 minutes. Tilt pan to drain off some of the fat, using a paper towel to soak it up.

Season with salt, pepper, and cayenne. Pour in cream; stir and bring to a boil. Stir in the remaining corn until heated through. Turn off the heat and add about 2/3 of the mozzarella and Monterey Jack cheese. Stir to combine. Top corn with remaining cheese and a sprinkle of cayenne.

Broil until heated through and top is browned, 5 to 10 minutes. Serve immediately.

Gather all ingredients. Preheat an outdoor grill for medium heat, and lightly oil the grate.

Heat garlic and butter in a small saucepan over low heat for 5 minutes to infuse the butter with the flavor of garlic. Do not let the butter simmer.

Stir together sugar, salt, black pepper, and cumin in a small dish. Stir into the butter mixture along with lime juice and hot sauce until evenly blended.

Brush ears of corn generously with the garlic butter; reserve remaining butter.

Cook corn on the preheated grill, rotating occasionally until the corn is hot and tender, 10 to 15 minutes. Brush corn with remaining garlic butter as corn cooks.

Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.

Preheat grill for high heat. Remove silks from corn, but leave the husks.

Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.

Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.

In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.

Preheat an outdoor grill for medium heat and lightly oil the grate.

Roast corn on the preheated grill, turning occasionally, until tender and specks of black appear, about 10 minutes. Remove from the grill and let sit until just cool enough to handle, 5 to 10 minutes.

Holding a corn cob over a large bowl, use a knife to carefully slice warm kernels directly into the bowl; discard cob. Repeat with remaining corn.

Add bell pepper, tomatoes, onion, cilantro, olive oil, salt, and pepper; toss until evenly mixed. Let sit until flavors have blended, at least 30 minutes.