Spicy Blackened Corn Salad

Whether you enjoy this as a side-dish or loaded on your tacos, it will turn out to be great.

Ingredients

• Small chopped red bell pepper - 1/2
• Small chopped onion - 1
• Sea salt - 1/4 teaspoon
• Kernels cut from the cob off a fresh sweet corn - 4 ears
• Ground cumin - 1 teaspoon
• Ground cayenne pepper - 1/4 teaspoon
• Crumbled cotija cheese - 1/4 cup
• Chopped garlic - 2 cloves
• Chopped fresh cilantro - 1/4 cup
• Beer - 1/4 cup

Instructions

1. Place the corn kernels in a large skillet and cook over high heat.
2. Sprinkle the corn with sea salt, cumin, and cayenne pepper.
3. Keep turning the corn occasionally and add red bell pepper, garlic, and onion in the skillet.
4. Add beer into the skillet, stir, and cook until the corn becomes dark.
5. Once the onion and red bell pepper has softened, remove from heat and garnish with cotija cheese and cilantro.

Grilled Corn And Cilantro Lime Butter

Enjoy this grilled corn recipe with the delicious addition of cilantro lime butter that makes it the go-to side-dish for any lunch gathering.

Ingredients

• Butter - 1 cup
• Cayenne pepper - 1 pinch
• Corn on the cob - 8 ears
• Cold water - 3 quarts
• Fresh lime juice - 1 1/2 tablespoons
• Chopped fresh cilantro - 1/4 cup

Instructions

1. Whisk butter in a bowl until smooth and combine lime juice, cilantro, and cayenne pepper.
2. Once done, cover the bowl and place in the fridge for 1 hour.
3. Peel corn husks from the top and remove the corn silk. Leave the husks attached at the bottom and close the ears again. Place corn ears in a large bowl with cold water and let them soak for 20 minutes.
4. Preheat the grill on medium heat and spray cooking oil over it.
5. Place the corn (In husks) on the grill and let them cook until they are tender. Turn occasionally so that the corn gets grilled from all sides. Get rid of husks and enjoy corn with cilantro lime butter.

Creamy Corn With Onion And Chives

This creamy corn dish will serve as the perfect side-dish for any meal. You can also enjoy this dish as a snack at work.

Ingredients

• Whole kernel corn - 4 1/2 cups
• White sugar - 1 teaspoon
• Salt - 1/2 teaspoon
• Melted unsalted butter - 1/4 cup
• Half-and-half - 1/2 cup
• Ground black pepper - 1/4 teaspoon
• Cooking spray
• Chopped red bell pepper - 1/2
• Chive and onion cream cheese - 1 (8 ounce) container
• Bacon - 4 slices

Instructions

1. Cook the bacon in a skillet over medium-high heat. Turn it occasionally to cook from both sides until browned.
2. Once done, place the bacon on butter paper and crumble it with hands when it’s cooled.
3. Spray cooking spray in a slow cooker and mix together the red bell pepper, butter, black pepper, corn, half-and-half, sugar, salt, and the crumbled bacon.
4. Stir well and cook on high-heat for 2 to 2 ½ hours.
5. Add cream cheese into the cooker and cook until the cheese has melted.
6. Stir all the ingredients and top with bacon.

Corn And Zucchini Salad

Use some fresh vegetables and enjoy them with corn and bacon as a mid-day snack.

Ingredients

• Small chopped onion - 1
• Shredded Monterey Jack cheese
• Fresh corn kernels - 1 1/2 cups
• Chopped zucchini - 2 cups
• Bacon - 4 slices
• A pinch of pepper

Instructions

1. Cook bacon in a skillet over medium-high heat until it has turned brown.
2. Place the bacon on a paper towel and set aside.
3. Reserve 1 tablespoon of drippings from the bacon and cook it over medium heat.
4. Add corn, onion, and zucchini to the skillet and let the veggies get crispy and tender.
5. Add pepper on top of the mixture.
6. Remove mixture from the skillet into a bowl and sprinkle bacon and shredded cheese on top.

Sweet Corn Tomalito

This steamed corn pudding is a creamy and heavenly side-dish that will leave your guests impressed at your next lunch or dinner party.

Ingredients

• Masa harina - 1/4 cup
• White sugar - 1/3 cup
• Water - 1/2 cup
• Cornmeal - 1/2 cup
• Salt - 1/2 teaspoon
• Softened margarine - 5 tablespoons
• Frozen thawed whole-kernel corn - 2 cups
• Baking powder - 1 teaspoon
• Milk - 4 teaspoons

Instructions

1. Combine together the sugar, margarine, and masa flour until the mixture turns fluffy.
2. Blend 1 cup corn kernels, water, and cornmeal in a blender until smooth.
3. Add this corn mixture into the flour mixture and combine the remaining corn to the bowl.
4. Add salt, baking powder, and milk into the bowl and mix well.
5. Pour this mixture into a double boiler.
6. Pour the tomalito in a saucepan over simmering water and cover with aluminum foil. Let it steam until it is firm.
7. Stir and serve.