INGREDIENTS
Salsa:
3 cups cooked, fresh sweet corn kernels* ( or 1 16oz. Bags frozen sweet corn kernels, thawed)
2 cans (15oz.) black beans, drained and rinsed
1 3/4 cup diced red onion
1 1/2 cup chopped green pepper
1 large red bell pepper, diced
2 jalapeno peppers, finely minced
2 cups tomato, diced
 
Lime Cilantro Dressing:
2 Tbsp. Extra virgin olive oil
3/4 cup fresh lime juice, zest of one large lime,
1 1/2 Tbsp. Garlic, finely minced,
1 Tbsp. Ground cumin,
1 tsp. kosher salt, 2/3 cup cilantro, chopped
 

DIRECTIONS
1. Combine all salsa ingredients in a large bowl and set aside.

2. Whisk together ingredients for the Lime Cilantro Dressing

3. Pour over vegetables and toss lightly to coat all ingredients. Chill for several hours
 
*Two medium ears of corn yields about 1 to 1 1/4 cups corn kernels
 

INGREDIENTS
1 sm. Red onion, chopped
1 sm. White onion, chopped
1/2 c. Celery, chopped
1/2 tea. Garlic, minced
1 green  bell pepper, seeded and chopped
3 cups pumpkin, cut in  about dice size pieces
3 cups frozen corn
1 can creamed corn(14oz.)
1 16oz can tomatoes, crushed & puree
1 1/2 cup firm roma tomatoes, fresh and chopped
4 cups chicken stock
1 lb, chicken breast, cooked & chopped
1/4 tea. Black pepper
3 c. cooked rice
Salt to Taste
 
DIRECTIONS
Spray a large soup pot with Pam. Add onions, celery, green pepper and pumpkin-cook and stir until the pumpkin is tender. Add frozen corn, creamed corn, tomatoes, Roma tomatoes, and chicken stock. Heat to boiling. Reduce to a simmer for 20 mins. Add Chicken, rice and salot and pepper. Simmer 5 minutes
 

INGREDIENTS
6 ears corn, husked and cleaned
 6 slices bacon
 1/2 large green pepper, chopped

DIRECTIONS
 Slice corn off of cob and scrape cob to release the milk.  Set aside.
 
Place bacon in a large, deep skillet.  Cook over medium high heat until evenly brown.  Crumble and set aside.
 
Retain 2 tablespoons of the bacon grease in the pan and fry pepper until just softened.  Add the corn and cook until tender.  Stir in the crumbled bacon and cook 1 minute more.
 
 

INGREDIENTS
1 cup fresh tomatoes diced
1/2 cup corn kernels( or frozen)
 1/2 cup onion, diced
 2 cloves garlic, minced
 2 tbsp. squeezed lime juice
 2 tbsp. fresh cilantro, finely chopped
salt, to taste
 
DIRECTIONS
Combine all ingredients.
 
Serve with fresh veggie or corn chips, or top of tacos
 
Serves 6
 

INGREDIENTS
4 ears fresh corn
1 1/2 cups cooked rice, cooled
1 pint cherry or grape tomatoes, halved
1 cup fresh arugula
1 small red onion, cut into wedges
1 jalapeno pepper, thinly sliced
2 tbsp. rice vinegar or red wine vinegar
2 tbsp. olive oil
 
DIRECTIONS
Husk corn and remove silk with a stiff brush; rinse.  Cook corn in boiling, lightly salted water for 3 minutes.  Remove corn; let cool.  Cut corn of the cob in planks. To cut planks, place an ear on its side on a cutting board. Holding the corn firmly with fingers away from the blade, cut off a side or the corn.  Rotate and repeat until all sides are removed.  Use a spatula to gently move planks to salad.
 
Combine cooked rice, tomatoes, arugula, onion and jalapeno pepper.  Transfer to serving bowl; top with corn.
 
Drizzle with vinegar and olive oil.  Season to taste with salt and pepper.  Serve at room temperature.  Makes 10 to 12 servings.

 

INGREDIENTS
5 ears fresh corn, shucked
4 cups cherry tomatoes, halved
1/2 cup red onion, chopped
3 Tab. Apple cider vinegar
4 Tab. Extra virgin olive oil
6 Tab. Fresh basil, finely chopped
Kosher salt
Pepper
 
DIRECTIONS
1. In a large pot of boiling water, cook corn for 3 minutes.
2. Drain and immerse the corn in ice water to stop cooking. When the corn is cool, cut the kernels off the cob.
3. Toss the kernels in a large bowl with tomatoes, onions, vi8negar and olive oil. Season to taste with salt and pepper. Just before serving, toss in the fresh basil. Serve cold or at room temperature.
 
Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
 

INGREDIENTS
 1/2 cup white whole-wheat flour or all-purpose flour
1/2 cup low-fat milk
2 large eggs
2 tbsp. canola oil, divided
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. freshly ground pepper
2 cups fresh corn kernels
1/2 cup chopped fresh basil
 
DIRECTIONS
Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth.  Stir in corn and basil.

Brush a large nonstick skillet lightly with some of the remaining 1 tablespoon oil; heat over medium heat until hot ( but not smoking).  Cook 4 cakes at a time, using about 1/4 cup batter for each, making them about 3 inches wide.  Cook until the edges are dry, about 2 minutes.  Flip and cook until golden brown on the other side, 1 to 3 minutes more.  Repeat with the remaining oil and batter, making 10 cakes total.  Reduce the heat as necessary to prevent burning.