Zesty Corn Combo Recipes

Steps:

• Combine corn kernels and water in a medium saucepan. Bring to boil. Reduce heat and simmer, uncovered, 15 min or until corn is tender. Drain well.
• Combine corn, red pepper, celery, green onions, parsley and basil in large bowl.
• In separate bowl, combine vinegar, sugar, oil, salt and pepper. Pour over corn mix.
• Toss well. Cover and chill at least 4 hours, stirring occasionally.
• Toss before serving. Six (1-cup) servings.

Steps:

• In a 12" nonstick skillet melt butter over medium heat. Cook bell peppers and jalapeno in butter 2-3 minutes, stirring occasionally until crisp tender.
• Stir in frozen corn, oregano and salt. Cover and cook 5-6 minutes, stirring occasionally, until corn is tender. Stir in cilantro.

Steps:

• Heat a grill or grill pan over medium heat.
• In a small bowl, combine the canola oil, salt and pepper, to taste.
• When the grill is hot, brush the corn with the seasoned oil. Grill on all sides until the corn is charred and tender, about 12 minutes. (Reserve 2 ears for Round 2 Recipe Corn Salsa.)
• While the corn is grilling, in a bowl combine the butter, mayonnaise, onion powder, and lime zest.
• When the corn is cooked, generously brush on the flavored butter and serve with a wedge of lime.

Steps:

• Combine corn, tomatoes, bell pepper, and onion in a large bowl.
• Whisk olive oil, cilantro, vinegar, lime juice, chili powder, cumin, garlic powder, and cayenne together in a small bowl. Add dressing to corn mixture just before serving and toss well.

Steps:

• In a large saucepan, combine the tomatoes, corn, beans, oregano and chili powder. Cook over medium heat for 6-8 minutes or until the corn is tender, stirring occasionally. Serve with rice.

Steps:

• In a large bowl, combine the first seven ingredients. Combine salad dressing and cumin; pour over corn mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.

Steps:

• Mix all ingredients until well blended; cover.
• Refrigerate several hours or until chilled.

Steps:

• In a large mixing bowl, beat the cream cheese, sour cream, cayenne and cumin until smooth. Stir in the corn, tomatoes and cheese. Transfer to an ungreased 3- quart baking dish. Bake, uncovered, at 350 degrees for 30-35 minutes or until bubbly. Cut a 1-1/2 inches slice off top of bread. Carefully hollow out loaf, leaving a 1/2-in. shell. Cube removed bread and bread top. Cool the dip for 2-3 minutes; spoon into bread shell. Sprinkle with cilantro. Serve warm with bread cubes.

Steps:

• Carefully pull back each piece of corn husk one by one without detaching it from base.
• Remove corn silk and replace husks one piece at a time over corn kernels.
• Tie string around center of each cob and trim string close to knot.
• Soak corn in sink of cold water for 30 minutes.
• Remove from water and pat dry.
• Grill over medium heat turning occasionally until tender- about 15 minutes.
• Combine spread ingredients and serve with corn.