Corn casserole

This is such a great side dish!   If you love corn, this is right up your alley!  It's easy and delicious.

Ingredients:

2 cans creamed corn

1/2 stick butter, melted

1 egg

1 box Jiffy corn bread mix

2/3 cup sour cream

Directions:

Preheat oven to 375.  Spray a 2QT casserole dish with nonstick spray.  Mix all ingredients, pour into casserole dish, and bake for 45-55 min.   Y-U-M!

Hot corn dip

This is perfect for game day!  I think the tomato really makes this dish.  Of course you could kick it up a notch and add more jalapeno.

Ingredients:
16 oz corn (or 3 ears)
4 oz. cream cheese
1/4 cup mayo
3 gloves garlic, minced
1/4 cup diced tomato, seeded
1/4 cup diced onion
1/4-1/2 cup red & green pepper, diced
2 jalapenos seeded and diced
2 TB cilantro
1/2 cup provolone cheese shredded
1/2 cup mozzarella cheese shredded
2 TB butter
sea salt
fresh ground pepper


Directions:
Preheat oven to 350.  Heat butter in a frying pan, and saute half of the corn, onion, peppers and garlic.  After a couple of minutes cooking, add tomatoes and continue to saute a few minutes.  Mash the other half of the corn (food processor works great).  Add in cilantro, cream cheese, and mayo.  Transfer to a bowl and add sauteed corn mixture, shredded cheeses, a dash of salt and pepper, and mix well.  Pour into a 2 QT baking dish and sprinkle the top with a little prove/mozz mix of cheese.  Bake 30 minutes at 350, or until golden brown.  Serve with tortilla chips.

Corn & potato chowder

It's a great time of the year for soup!  I updated Meam's (my grandma) version.

Ingredients:

3 ears of corn, cut off the cob

3 med potatoes, peeled and diced

32 oz chicken broth

1 med onion, diced

2 cloves garlic, minced

2 TB butter

6 tsp flour

12 oz half-n-half

sprinkle of sea salt and fresh ground pepper

2 TB cilantro, sliced

Directions:

Wash, peel and dice potatoes and bring just to a boil in a saucepan.  When the water starts to boil, remove from the heat and drain.  Melt butter in a 5 QT stockpot.  Saute onions, garlic and 2/3 (approximately) of the corn for about 5-7 minutes.  Add the flour and mix well to make a rue.  Mash the rest of the corn (I used my small food processor), and add to the pot.  Add the chicken broth and whisk until the rue is dissolved.  Add the potatoes, and keep the heat on med until it starts to boil.  Add half-n-half, a couple of shakes of sea salt and the fresh ground pepper and stir well.  Once the soup starts to bubble, turn down the heat to med-low and simmer for about 15 minutes, or until potatoes are fork tender.  It should thicken once it has bubbled.  Slice cilantro and add just before serving.