CORN PLATE RECIPES

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QUICK CORN SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME



Quick Corn Salad Recipe: How to Make It - Taste of Home image

This sensational yet easy corn salad is a delight to serve because you can make it ahead, and it's an easy way to put garden bounty to good use. With colorful ingredients like corn, tomato and green pepper, it's also pretty in the bowl and on your plate. —Rita Reifenstein, Evans City, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 4 servings.

Number Of Ingredients 6

2 cups fresh or frozen sweet corn
3/4 cup chopped tomato
1/2 cup chopped green pepper
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup ranch salad dressing

Steps:

  • In a large bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.

Nutrition Facts : Calories 138 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 169mg sodium, CarbohydrateContent 18g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 3g protein. Diabetic Exchanges 1.500 fat

EASY CORN CHOWDER SOUP RECIPE - HOW TO MAKE CORN ... - DELISH



Easy Corn Chowder Soup Recipe - How to Make Corn ... - Delish image

This corn chowder from Delish.com is the creamy, corny dish of your dreams.

Provided by Lena Abraham

Categories     dinner

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 6

Number Of Ingredients 12

6

slices bacon, cut into small strips

1

large onion, chopped

1 lb.

russet potatoes, cut into small cubes

4 c.

low-sodium chicken broth

2 tbsp.

all-purpose flour

1/2 c.

whole milk

3 c.

fresh or frozen corn, defrosted and drained if frozen

1/2 c.

heavy cream

1 c.

white Cheddar

kosher salt

Freshly ground black pepper

1 tbsp.

Chopped chives, for garnish

Steps:

  • In a large pot over medium heat, cook bacon until crisp. Remove bacon onto a paper-towel lined plate. Drain all but one tablespoon fat and cook the onions until translucent, about 4 minutes. Add potatoes and chicken stock and bring to a boil. Reduce heat, cover, and simmer for about 10 minutes, or until the potatoes are tender. When potatoes are tender, whisk flour into milk, then stir that mixture into the pot. Add corn, cream, cheese, and bacon (reserving some for topping, if desired) and bring soup back to a boil, cooking until cheese is melted, 2 to 3 minutes more. Season with salt and pepper to taste, and garnish with chives before serving.

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