Fresh Corn Cakes with Summer Salsa

Source: Cooking Light, August 2016

Fresh Corn and Potato Soup with Sautéed Shrimp

Source: Cooking Light, August 2016

Jalapeno Popper Grilled Corn Salad

Ingredients

1. 8 Ears of Corn (olive oil, salt, pepper)
2. 2 Jalapeños - seeds & stems removed, finely chopped
3. 1 Cup Chopped Cooked Bacon
4. 2 ounces Cream Cheese - softened
5. 1/4 Cup Sour Cream
6. 1 Cup Grated Cheddar Cheese
7. Salt/Pepper To Taste

Instructions

1. Prepare grill and briquets.
2. Remove silk from corn while leaving husks attached. Coat each corn cob with olive oil, salt and pepper. Wrap completely with foil. Place foil wrapped corn cobs on grill, cover. Grill 15-20 minutes, rotate every 2-3 minutes. Open foil slightly during the last 2 minutes to allow the smoky flavor to develop. Remove from grill and allow to cool for 10 minutes. Remove husks then cut kernels off of cobs. (should yield approx 6 cups)
3. Mix kernels with chopped jalapeños, bacon pieces, cream cheese and sour cream. Stir.
4. Stir in shredded cheese, salt and pepper.

Source: http://wonkywonderful.com/jalapeno-popper-grilled-corn-salad-recipe/

Corn Mashed Potatoes

Ingredients

• 1 1/2 pounds small Yukon gold potatoes
• Salt
• 8 tablespoons (1 stick) unsalted butter
• 1 small yellow onion, roughly chopped
• 2 cloves garlic, roughly chopped
• 2 cups corn, from about 2 ears of corn, or 2 cups frozen and thawed kernels
• Freshly ground black pepper
• 1 1/2 cups heavy cream

Directions

Place the potatoes in a large pot, cover with cold water and season with salt. Bring to a boil, reduce the heat to medium and simmer until tender, about 20 minutes. Drain well, then cool slightly. Return the potatoes to the pot and, using a masher, mash the potatoes.

Meanwhile, melt the butter in medium, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and corn and saute about 5 minutes. Season with salt and pepper. Add the cream and cook over medium-low heat for 3 minutes longer.

Add the sauteed corn to the mashed potatoes and stir to combine until the liquid is fully absorbed. Season with salt and pepper. Serve immediately

From: Mexican Made Easy - Foodnetwork.com

Sweet Corn and Zucchini

Prep Time: 20 minutes
Yield: Makes 4 to 6 servings
Ingredients
2 cups coarsely chopped zucchini
1/2 cup diced sweet onion
3 tablespoons butter
2 cups fresh corn kernels
1/4 cup chopped fresh chives
2 teaspoons taco seasoning mix

Preparation
Sauté zucchini and onion in butter in a large skillet over medium-high heat 5 minutes. Add corn kernels, chives, and taco seasoning mix; sauté 5 minutes or until tender.

Southern Living, MARCH 2010

Barbecued Salmon with Corn Relish

ingredients
1 jalapeño pepper
1 red sweet pepper, chopped
2 fresh ears of corn, husked (I used 3 ears of corn)
4 5-to 6-oz. skinless salmon fillets, 1/2 to 1 inch thick
1/2 cup bottled barbecue sauce
2 tsp. olive oil
Fresh marjoram or oregano (optional) --> I used fresh oregano from my herb garden, it was WONDERFUL!

directions
1. Thinly slice half the jalapeño pepper; seed and finely chop remaining half. In bowl, combine chopped jalapeño and sweet pepper; set aside.

2. Place corn on grill rack directly over medium heat; grill, turning occasionally, 10 to 15 minutes or until crisp-tender. Transfer corn to cutting board; cool slightly.

3. Meanwhile, rinse salmon and pat dry; sprinkle with salt and pepper. Add to grill. Grill 4 to 6 minutes or until fish flakes easily when tested with fork, turning once. Cover salmon to keep warm. Cut corn from cob. Add to chopped peppers with 1 Tbsp. of the barbecue sauce, the olive oil, 1/4 tsp. salt and 1/4 tsp. pepper.

4. Serve salmon with corn and relish. Top with remaining barbecue sauce and fresh herbs. Makes 4 servings.

nutrition facts
Calories 395, Total Fat (g) 22, Saturated Fat (g) 5, Monounsaturated Fat (g) 7, Polyunsaturated Fat (g) 6, Cholesterol (mg) 78, Sodium (mg) 470, Carbohydrate (g) 18, Total Sugar (g) 8, Fiber (g) 2, Protein (g) 31, Vitamin C (DV%) 80, Calcium (DV%) 2, Iron (DV%) 5, Percent Daily Values are based on a 2,000 calorie diet

Clever Corn Bake

1 cup MIRACLE WHIP Light Dressing
3 eggs, separated
2 Tbsp. flour
2 Tbsp. sugar
1/4 tsp. pepper
2 pkg. (10 oz. each) frozen whole kernel corn, thawed, drained (about 3 cups)
1 cup KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese
1/4 cup chopped green onions

MIX dressing, egg yolks, flour, sugar and pepper until well blended. Stir in corn, cheese and onions.
BEAT egg whites until stiff peaks form; gently stir into corn mixture. Pour into greased 1-1/2-quart casserole dish.
BAKE at 350°F for 40 to 50 minutes or until knife inserted in center comes out clean.

Source: www.kraftfoods.com