Amazing and Easy Recipes with Corn

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!

Ingredients:

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

Directions:

• 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.

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

Ingredients:

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)

Directions:

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.

Enjoy!