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Amazing and Easy Recipes with Corn
Awesome and Easy Creamy Corn Casserole
5 minutes to make; 45 minutes to bake! Ready in 50 minutes.
Makes 8 servings
People will ask you for this recipe, I guarantee it! I wish I could take credit for it, but I found it on some online recipe site years ago and the credit goes to Ruthie Crickmer. Thanks Ruthie!
1/2 cup butter, melted
2 eggs, beaten
1 (8.5 ounce) package dry corn bread mix
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 cup sour cream
- Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
- In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
- Bake for 45 minutes in the preheated oven, or until the top is golden brown.
Rice and Corn Salad
Perfect for summer, this salad is so delicious, I ALWAYS double this recipe so I have leftovers. Great for bringing as a side dish to a party. Another one where people will ask you for the recipe.
Est. prep time: 30 minutes. Svg size: 4
1 c. basmati or saffron yellow rice (I use 1 bag of Mahatma yellow saffron rice mix (in a yellow bag) - you can find at your average supermarket. One bag is a good amount if you are doubling the recipe) The original recipe calls for basmati, but I find that it makes it a little bland.
4 ears corn
½ tsp. salt
½ red onion sliced into thin strips
½ tsp. Garlic clove, minced (I usually press 2 big cloves into it - but I love garlic)
2.5 fl. Oz. Olive oil
3 tbsp. Red wine vinegar
¼ c. basil chopped - I use more basil because you can't ever have enough basil.
¼ tsp. Paprika
¼ tsp. Cayenne pepper - again, to your palate. We like things spicy in my house, so I tend to be heavier-handed with this.
1/8 tsp. Ground cumin
¼ tsp. Fresh cracked pepper
Optional: 5 cherry tomatoes (slice and put on top for decoration, with a few full basil leaves)
Cook rice according to directions. Cook corn in boiling salted water until tender. (8-10 minutes) Cool. Shave corn kernels off cob with sharp knife - the sharper the better. Combine all ingredients in large bowl. Toss/mix well. Adjust with salt and pepper as needed.
It's a cold dish, but it can be served warm too. Tastes even better if you let it sit in the fridge for a couple of hours.