Mexican Chicken Corn Chowder

One of my favorite soups, and was just as good using fresh corn off the cob from the farm, rather than using the normal can of creamed corn that the recipe called for!

Source: All Recipes

Image Source: Yunhee Kim

Ingredients:

1 12 lbs boneless skinless chicken breasts (cut into bite size pieces) 12 cup onion (chopped) 1 clove minced garlic 3 tbsps butter 2 cubes chicken bouillon (or 1 cup chicken broth) 1 cup hot water 34 tsp ground cumin 2 cups half and half (cream) 2 cups shredded monterey jack cheese 14 34 ozs cream style corn (or fresh corn off the cob, about enough to fill a can) 4 ozs green chile (diced) 1 dash hot pepper sauce 1 tomato (chopped) 1 sprig fresh cilantro (garnish optional) 1 In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink. 2 Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes. 3 Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

Tomatoes Stuffed with Grilled Corn Salad

We've had a lot of corn lately! :o)

Source: Everyday Food

Ingredients

• 3 ears corn, with husks
• 4 beefsteak tomatoes
• 1 tablespoon olive oil, plus more for grates
• 1/2 cup chopped scallions
• 1/2 cup crumbled soft goat cheese
• 1 tablespoon white-wine vinegar
• Coarse salt and ground pepper
• 3 slices cooked bacon, crumbled (optional)

Directions

1. Pull back corn husks, leaving them attached at base of ear. Remove and discard silk; pull husks back over corn. Place ears in large bowl; cover with cold water. Let soak 10 minutes.
2. Meanwhile, cut off and discard top third of tomatoes. Using a paring knife, cut around wall of tomato to loosen flesh. Gently squeeze out seeds; discard. With a melon baller, scoop out tomato interiors, leaving the wall intact. Coarsely chop interiors; transfer to a large bowl.
3. Heat grill to high; lightly oil grates. Drain corn; arrange ears on grill. Cover and cook, turning occasionally with tongs, until husks are slightly charred and corn is tender, 15 to 20 minutes. Remove ears from grill. Holding bottom of hot ears with a towel, peel back husks and cut kernels off cob; transfer to bowl with tomatoes.
4. Add scallions, all but 2 tablespoons goat cheese, vinegar, and oil. Season with salt and pepper; toss to combine. Spoon filling into hollowed tomatoes; sprinkle with remaining goat cheese and, if desired, bacon.

Savory Corn Pudding

Source: Everyday Food

Ingredients

• 8 ears corn
• 3 slices bacon
• 1 medium yellow onion, diced
• 1/2 cup whole milk
• Salt and pepper
• 1/4 to 1/2 teaspoon red-pepper flakes
• 1/2 cup torn fresh basil leaves

Directions

1. Grate corn into a medium bowl. In a large heavy pot, cook bacon over medium-high until crisp. With tongs, transfer to paper towels to drain. Add onion to pot and cook until soft, 8 minutes.
2. Add corn and accumulated juices and cook 5 minutes. Slowly stir in milk and cook until thick and creamy, about 2 minutes. Season with salt, pepper, and red-pepper flakes. Crumble bacon over corn mixture and top with basil.

Cook's Note

Good with ...
Fried chicken, ribs, turkey burgers

Fresh Corn and Avocado Salsa

This recipe is seriously one reason I look forward to summer!

Source: Adapted from the  Pioneer Woman

Fresh Corn & Avocado Salsa

8 ears of sweet corn
1/2 red onion, diced
4 very firm avocados, diced
1 jalapeno, seeded and finely diced
Juice of 2 limes
Plenty of chopped cilantro
Salt to taste
2 tablespoon vinegar
2 teaspoon sugar (optional)

Slice kernels off the corn, and combine it with all remaining ingredients in a bowl.
Cover and refrigerate before serving.

Enjoy!