Breakfast - Summer Corn Salad recipes
Author: Steven Pruitt
Whether made with leftover corn, creamed corn or frozen corn they are a hit every time! If you find yourself with leftover corn on the cob, make this recipe for roasted creamed corn with bacon.
Easy Corn Fritters
These easy homemade corn fritters are a hit for breakfast or as an appetizer. Whether made with leftover corn, creamed corn or frozen corn they are a hit every time!
Provided by: Holly Nilsson
Total time: 18 minutes
Cook time: 8 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 11
Provided by: Holly Nilsson
Total time: 18 minutes
Cook time: 8 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 11
Ingredients:
- 2 cups corn (fresh, frozen or leftover corn on the cob)
- ½ cup Monterey jack cheese
- ⅓ cup all-purpose flour
- ¼ cup cornmeal
- 1 egg
- 1 green onion (chopped)
- 1 tablespoon jalapeno (minced)
- ⅛ teaspoon smoked paprika
- salt & pepper to taste
- ¼ cup milk (or more if needed)
- 2 tablespoons oil
Nutrition:
- Calories: 277 kcal
- Carbohydrate: 30 g
- Protein: 10 g
- Fat: 14 g
- Saturated Fat: 4 g
- Cholesterol: 54 mg
- Sodium: 110 mg
- Fiber: 3 g
- Sugar: 6 g
- Serving Size: 1 serving
- Combine all ingredients except the milk and oil in a small bowl. Mix well.
- Add milk a little bit at a time if needed to make a moist mixture that can still hold its shape.
- Heat oil over medium heat in a pan. Spoon 2-3 tablespoons of the corn mixture onto the hot oil. Cook 3-4 minutes or until golden, flip and cook an additional 3-4 minutes.
- Top with sour cream for serving.
Corn Stock: Turn Leftover Corn Cobs Into Liquid Gold
Corn Stock: Turn Leftover Corn Cobs Into Liquid Gold Starting some today in stockpot, love
Duration: 2:27
Summer Corn Salad
A quick and easy to prepare, summertime salad. A great use for leftover corn on the cob!
Provided by: Make Your Meals
Total time: 35 minutes
Cook time: 10 minutes
Prep time: 15 minutes
Yields: 12 servings
Number of ingredients: 10
Provided by: Make Your Meals
Total time: 35 minutes
Cook time: 10 minutes
Prep time: 15 minutes
Yields: 12 servings
Number of ingredients: 10
Ingredients:
- 6 cups sweet corn, cooked & cooled
- 4 cups cherry tomatoes, halved
- 1 small red onion, sliced in thin strips
- 1 small cucumber, diced
- 1 large avocado, diced
- 3 tablespoons apple cider vinegar
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lime juice
- Kosher salt, to taste
- Ground black pepper, to taste
How to cook:
- Add the cooked and cooled sweet corn to a large bowl.
- Add the sliced onion, cucumber, and avocado to the bowl with the corn and toss.
- In a small bowl, mix together the apple cider vinegar, extra virgin olive oil and lime juice. Pour over the corn mixture and stir.
- Add salt and pepper to taste.
- Refrigerate and serve cold.
Roasted Cream Corn with Bacon
If you find yourself with leftover corn on the cob, make this recipe for roasted creamed corn with bacon. The perfect corny combination of cream, salt and bacon.
Provided by: Jenny Bullistron
Total time: 30 minutes
Cook time: 25 minutes
Prep time: 5 minutes
Yields: 0 servings
Cuisine: American
Number of ingredients: 7
Provided by: Jenny Bullistron
Total time: 30 minutes
Cook time: 25 minutes
Prep time: 5 minutes
Yields: 0 servings
Cuisine: American
Number of ingredients: 7
Ingredients:
- 2 cups corn, cut off off roasted corn cobs
- 1 cup half and half or heavy cream
- 2 tablespoons butter
- 1/2 cup shredded Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/8 cup crumbled cooked bacon
Nutrition:
- Calories: 210 calories
- Carbohydrate: 17 grams carbohydrates
- Cholesterol: 36 milligrams cholesterol
- Fat: 13 grams fat
- Fiber: 2 grams fiber
- Protein: 8 grams protein
- Saturated Fat: 8 grams saturated fat
- Serving Size: 1 serving
- Sodium: 432 grams sodium
- Sugar: 5 grams sugar
- Trans Fat: 0 grams trans fat
- Unsaturated Fat: 5 grams unsaturated fat
- Combine the corn, half & half, butter, Parmesan cheese, salt, and pepper in a saucepan over medium heat.
- Cook for 20-25 minutes, stirring occasionally. Corn is done when the butter is melted and the liquid has reduced by a quarter.
- Turn off heat, add bacon, and stir.
Mexican Street Corn Salad
Mexican Street Corn Salad, or Esquites, is CREAMY, SPICY, and TOTALLY delicious. Perfect when FRESH corn is in season and easier to eat than on the cob!
Provided by: Jennifer Stewart
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 12 servings
Cuisine: Mexican
Number of ingredients: 9
Provided by: Jennifer Stewart
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 12 servings
Cuisine: Mexican
Number of ingredients: 9
Ingredients:
- 2 tablespoons butter (unsalted)
- 5 cups corn (I use the frozen white shoepeg variety)
- 1/2 red onion (chopped fine)
- 2 limes (zested, juiced, juice reserved separately)
- 1/2 red bell pepper (chopped)
- 1/2 cup cilantro (chopped)
- 1 jalapeño (ribbed, seeded, and diced fine)
- 3 tablespoons sour cream
- 3/4 cup Cojita cheese
Nutrition:
- Calories: 145 calories
- Carbohydrate: 18 grams carbohydrates
- Cholesterol: 18 milligrams cholesterol
- Fat: 7 grams fat
- Fiber: 2 grams fiber
- Protein: 5 grams protein
- Saturated Fat: 4 grams saturated fat
- Serving Size: 1 serving
- Sodium: 81 milligrams sodium
- Sugar: 4 grams sugar
- Trans Fat: 0 grams trans fat
- Unsaturated Fat: 3 grams unsaturated fat
- In a large skillet over medium-high heat, add the butter and the frozen corn. Cook for 8-10 minutes stirring often until the corn is cooked through and has a charred look to it. Remove from skillet and place in a large bowl.
- Add the red onion, lime juice, lime zest, bell pepper, cilantro, and jalapeño. Stir to combine.
- Add the sour cream and the Cojita cheese. Stir to complete. Garnish with more cilantro or sliced green onion and a little lime zest.
- Enjoy with friends and a margarita!
