#3921 - Skillet Zucchini and Corn

(by Shirley McNevich)

1/4 cup butter
1/2 of an onion (diced)
3 small zucchinis (diced)
3 ears sweet corn
salt
fresh ground black pepper

Husk the corn. Cut the corn kernels off of the cob into a bowl. Dice the zucchini and onions. In a skillet over medium heat add the butter and onions--cook/stir until onions are tender. Add the diced zucchini and sweet corn kernels--cook/stir 8-10 minutes or until zucchini is tender. Remove from heat--add salt and pepper--stir well.

#3236 - Sweet Corn Pasta Salad

(by Shirley McNevich)

1 1/2 cups raw bowtie pasta
1 cup bite sized cooked chicken pieces
2 ears sweet corn
1 tomato (chopped)
1 tsp. salt
1/8 tsp. fresh ground black pepper
Parmesan cheese for sprinkling
Italian dressing OR pesto sauce

In a Dutch oven add the bowtie pasta--cover with water and add add 1 tsp. salt--cook/stir over medium heat for 5 minutes, then add the husked sweet corn--cook for 7 minutes or until pasta is tender and corn is cooked. Drain the pasta and the corn, then remove the corn and rinse it under cold water (but don't rinse the pasta). Cut the corn off of the cob using a sharp knife. In a bowl add the corn kernels, drained pasta, chopped tomatoes, pepper and chicken--stir carefully to mix. Separate the whole mixture into serving bowls, top with Italian dressing OR pesto sauce and Parmesan cheese.

#3235 - Vinegar Corn Salad

(by Shirley McNevich)

1 - 15oz. can sweet kernel corn (drained) OR the same amount of cooked fresh sweet corn
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
1/2 cup chopped yellow bell peppers
1/3 cup chopped sweet onions
1 tomato (chopped)
3 TBSP cider vinegar
2 TBSP white sugar
1 TBSP olive oil
1 TBSP water
a pinch of salt
fresh ground black pepper (to your taste)

In a bowl add corn kernels, chopped peppers (green, red and yellow) and chopped onions--toss to mix. In a bowl add cider vinegar, white sugar, olive oil, water, salt and pepper--stir to mix. Pour the vinegar mixture over the corn mixture--stir to coat. If too dry, repeat making vinegar mixture as necessary and adding to the corn mixture--stir to mix. Cover and refrigerate until cold. When ready to serve, add chopped tomatoes--stir well.

#3148 - Onion Tomato Salad

(by Shirley McNevich)

6 ears fresh sweet corn (husked)
2 containers grape or cherry tomatoes (cut into bite sized pieces)
1 large sweet red onion (separted into rings, then cut each ring into quarters)
1/4 cup olive oil
3 TBSP apple cider vinegar OR white vinegar (more if you wish)
salt
pepper
white sugar (if necessary)

In a pot of salted boiling water, add the husked sweet corn--cook until tender. Rinse the corn in cold water, then drain. When the corn has cooled, use a sharp knife to cut the kernels off of each cob. In a glass bowl add corn kernels, tomato pieces, sliced onion pieces, olive oil and vinegar--toss to coat. If too dry add more olive oil--toss again. Add salt and pepper to your taste--toss again. Taste--if you like more vinegar flavor, add more vinegar and toss again. Refrigerate until cold OR serve right away at room temperature. If you accidentally add too much vinegar and it's too sour, add 1 tsp. white sugar and stir again.

#3071 - Sweet Corn Casserole

(by Shirley McNevich)

8 ears of sweet corn
2/3 cup heavy cream
3 TBSP butter (cut into small pieces)
1/2 tsp. salt
1/4 tsp. fresh ground pepper

Husk the corn. Holding one ear of corn at a time over a bowl, use a sharp knife to cut the corn from the cob into the bowl. Once all of the corn is off of the cob, turn the knife around and use the dull side to continue scraping the cob on all sides to remove any of the leftover liquid (corn milk) from the cob so it goes into the bowl. Repeat with all of the sweet corn. Add the heavy cream to the corn--stir. Add the salt and pepper--stir. Cut the butter into small pieces and add it to the corn--stir well. Pour the whole mixture into a greased casserole dish. Bake at 350 degrees for 35-40 minutes. Remove from oven, let stand for 2-3 minutes, then stir well before serving.