Crock Pot Shrimp Boil

 2 lbs large shrimp, peeled and deveined with tails left on

1 1/2 lb small red potatoes, cut up

1 lb smoked Kielbasa, cut into 1 inch pieces

3 ears or corn on the cob, cut into thirds. or 9 small frozen corn

6 garlic cloves, smashed or 3/4 tsp garlic powder

1/4 cup Old Bay seasoning

1 medium lemon, juice and peel

6 cups water

Add ingredients to the crock pot in this order: potatoes, Kielbasa, corn, garlic, Old Bay, lemon juice and rind and water.  Heat on high for 4-5 hours.  

After 4-5 hours, add the 2 lbs large shrimp for 10-15 minutes.  Serve on a tabletop or on plates.  

 

Recipe:  Life with Annie

Corn on the Cob

 6 ears of corn on the cob

4 quarts boiling water

In a large pot of rolling boiled water add the ears of corn.  Turn off the heat. Wait 10 minutes.  Serve.

*Can leave corn in water for 30 minutes to keep warm.  

* possible topping on corn: salt, chili powder and lime zest

Shoepeg Corn Salad

1 pint cherry tomatoes, halved

2 green peppers, diced

2 cucumbers, diced

3 (15 oz) cans Shoepeg corn

Dressing:

1 cup sour cream

1/2 cup mayo

1 tsp celery seed

1 tsp salt and pepper

2 Tbsp white vinegar

In a large bowl combine the vegetables.  Pour in the dressing.  Mix well to combine.  Chill at least 2 hours. Serves 12

Recipe:  mostly homemade mom

French Onion Corn on the Cob

 4 ears corn on the cob

1/2 cup -1 cup mayo

1 pkg onion soup mix

sprinkle of paprika

1/2 tsp pepper

sprinkle of garlic powder

1 Tbsp ranch dressing mix, (optional)

 

In a bowl mix together sauce ingredients.  Put on all sides of corn.  Wrap in foil.  Bake in a 375 degree oven for 25 minutes.  

 

Recipe:  Paula Dean

Crockpot Roast with Baked Potatoes and Corn on the Cob

 Roast

4 large potatoes

6 small corn on the cob

 

Put the roast in a crock pot with some water, salt/pepper and a liner.  Pot a foil on top to separate it.

Wrap 4 potatoes in foil.  Prick with fork, olive oil and salt.  Wrap individually in foil.

Wrap small corn on the cob wrapped individually in foil.  Put in top of foiled potatoes.  Add lid.  Cook on low for 6-8 hours.

*can add foil or not

 

Mexican Style Corn

4 ears corn on the cob, husks and silk removed

1/4 cup mayonnaise, or to taste- divided

1/4 cup butter in a squeezable container, or to taste- divided 

1/4 cup grated Parmesan cheese, or to taste-divided

1 tsp chili powder, or to taste-divided

1.  Bring a large pot of water to a boil and gently place ears of corn into the boiling water.  Reduce heat to low and simmer until corn is very tender, 20 to 25 minutes.

2.  Remove an ear of corn with tongs and spread about 1 Tbsp of butter all over the kernels.  Squeeze about 1 Tbsp  of butter over the ear of corn in a zig-zag line, turning the ear as you squeeze.  Generously sprinkle Parmesan cheese over the ear and dust with chili powder.  Repeat with remaining ears of corn.

Notes: For a less adventurous taste, pour lime juice in plate, roll corn in lime juice, and sprinkle with salt and chili powder to taste.  Either way is incredible and until recently  I ate it with just the lime juice, chili powder, and salt since I don't car for mayo.

Serves 4

Corn and Asparagus Salad

 6 ears of corn

bunch of asparagus

1 red onion, chopped small

1/4 cup fresh basil leaves, chopped small

1/2 cup sugar

1 cup rice wine vinegar

salt and black pepper

Cook the corn for 3 minutes, set in an ice bath.  Cook the asparagus for 1 minute, set in an ice bath.  Meanwhile, mix the marinade together in a mason jar, red onion, basil leaves, sugar, rice wine vinegar, salt and pepper.  Set aside or even make a day ahead.  

Cut the corn off the ears using a knife.  Cut the asparagus into 1 inch pieces.  Add both to a bowl. Pour on the marinade and mix well.  Serve.

Recipe:  Paula Dean

Tater Tot Casserole with Beef, Corn and Zucchini

 2 Tbsp extra virgin olive oil

1 lb lean ground beef

1 small onion, chopped

2 medium zucchini, shredded

1 1/2 cups chopped tomatoes, divided

1 cup corn kernels

1 Tbsp chili powder

1 Tbsp Worcestershire sauce

1/4 tsp salt

1 Tbsp all-purpose flour

1 cup shredded sharp Cheddar cheese, divided

2 cups frozen tater or veggie tots

cooking spray

chopped chives for garnish

1.  Preheat oven to 450 degrees.

2.  Heat oil in a large ovenproof skillet over medium-high heat.  Add beef and onion.  Cook, breaking up the beef with a wooden spoon, until the onion is soft and the beef is no longer pink, about 5 minutes.  Add zucchini, 1 cup tomatoes, corn , chili powder, Worcestershire sauce, and salt; cook, stirring until the zucchini has begun to release its liquid, about 3 minutes.  Sprinkle with flour and cook, stirring, until the liquid has thickened , about 1 minute more.  Remove form heat.

3.  Spread the mixture into an even layer. Sprinkle with 1/2 cup cheese and arrange tots evenly over the cheese.  Coat the tot with cooking spray.  Transfer the pan to the oven .  

4.  Bake for 15 minutes.  Sprinkle with the remaining 1/2 cup cheese and bake until the cheese is melted and the tots are golden brown about 5 minutes more.  Top with the remaining 1/2 cup tomatoes and garnish with chives, if desired.

Serves 6

Summer Veggie Salad

 5 easrs orn, husked

1 (15 oz) can balck beans, rinsed and drained

2 avocados, diced

1 bunch fresh cilantro, roughly chopped

1 pint cherry tomatoes, halved

1/4 large red onion, thinly sliced

1 jalapeno pepper, seeded and chopped

1/4 cup olive oil

2 limes, zested and juiced

1.  Place corn into a large pot and cover with water; bring to a boil.  Reduce heat to medium-low and simmer until tender, about 5 minutes.  Drain and cool corn.  Cut kernels from cob.

2.  Mix corn kernels, black beans, avocados, cilantro, tomatoes, onion, and jalapeno pepper together in a bowl.

3.  Whisk olive oil, lime zest, and lime juice together  in a bowl; pour over corn mixture  and toss to coat.  Refrigerate until chilled , about 1 hour.

Serves 8

Raw Corn Salad

 2 ears corn, kernels cut from the cob

1 pint cherry tomatoes, halved

1 cucumber, halved lengthwise and sliced

1 avocado, diced

1 small sweet onion, chopped

1/4 bunch fresh cilantro, chopped, or to taste

1 green onion, green parts only, thinly sliced

1 drizzle extra-virgin olive oil

1 lime

salt and ground black pepper to taste

Mix corn kernels, tomatoes, cucumber, avocado, onion, cilantro, and green onion together in a large bowl.  Add a drizzle of olive oil.  Squeeze lime juice into the bowl and season with salt and pepper.

Note: You can add some heat with jalapeno, or sweetness with blueberries.

Shoepeg Corn Casserole

 1/2 cup chopped onion

1/2 cup chopped celery

1/4 cup chopped green bell pepper

1/2 cup shredded mild Cheddar cheese

1 (11 oz) can white corn, drained

1 (14 oz) can French cut green beans, drained

1 (10 0z) can cream of celery soup

1 (8 oz) container sour cream

1/4 (16 oz) package buttery round cracker, crushed

1/2 cup butter, melted 

1.  Preheat oven to 350 degrees.

2.  In a large bowl, combine onion, celery, green pepper, cheese, corn, green beans, soup and sour cream.  Spoon into a 2- quart casserole dish.

3.  Combine crushed crackers with melted butter and sprinkle on top of vegetables.

4.  Bake in oven for 45 minutes.

Cornbread

 6 Tbsp unsalted butter

1 /12 cups stone-ground cornmeal

1 cup all-purpose flour

1/2 tsp baking soda

2 tsp baking powder

1 3/4 tsp salt

2 tsp sugar

1 1/2 cups buttermilk

2 large eggs

1.  Preheat oven to 375 degrees.  Add butter to a 9 inch cast-iron skillet and place in the oven while preheating.  Once the butter has completely melted and browned, remove from the oven, 10-15 minutes.

2.  In a large bowl, whisk together the cornmeal, flour, baking soda, baking powder, sal, and sugar.  In another bowl, whisk the buttermilk and eggs.  Add the wet ingredients to the dry and whisk until combined.  Pour immediately into the hot skillet.

3.  Bake until the cornbread is golden brown and a skewer inserted in the middle comes out clean, 20-25 minutes.  Remove from oven and cool 10 minutes before slicing.

Corn Salsa with Lime

 2 cups frozen corn

2 tomatoes, finely chopped

2 Tbsp cilantro, finely chopped

1/2 purple onion, finely chopped

1 green onion, finely chopped

1/2 jalapeno, finely chopped, seeds removed

juice from 1 lime

salt and pepper

Mix together in a bowl until fully incorporated. Serve with chips

Goes well with Barbacoa Beef and Cilantro Lime Rice

 

Recipe: Nicole Schellhous/SkinnyTaste

Vegetable Pasta

8 oz dried pasta

1/2 cup frozen corn

1/2 lg. sweet onion, chopped

1/2 jalapeno, chopped

1 cup zucchini, chopped

1 clove garlic, chopped

1/2 cup green olives, chopped

2-3 Tbsp chives, chopped (save some for topping)

1 tomato, chopped

1/2 cup Parmesan cheese ( save some for topping)

1/3 cup olive oil

salt

Cook the pasta for 10 minutes.  While pasta is cooking mix all other ingredients together in a bowl.  Microwave for 3 to 5 minutes.  Drain pasta and add to vegetable bowl.  Mix together. Top with Parmesan cheese, a sprinkle of olive oil and chives.

Serves 4

Black Bean and Corn Salad

2 cups frozen corn

2 cans black beans, rinsed and drained

2-3 Roma tomatoes, diced

1 bell pepper, diced

1/2 red onion, minced

1/2 cup cilantro

2 avocados, diced

Dressing

1/4 cup lime juice (2 limes)

1/4 cup olive oil

2 cloves garlic, minced

1/2 tsp salt

1/2 tsp red pepper flakes

Mix all together in a large bowl and add dressing.

Cauliflower Cucumber Corn Salad

2 cups cauliflower florets
2 small cucumbers, sliced
1/2  red pepper, cubed
2-3 green onions, finely cut
1 (15 oz) can corn, drained
1/3 - 1/2 cup mayonnaise
fresh dill, optional
salt and pepper, to taste

Cut cauliflower into small florets.  Slice cucumber into thin slices.  Cube the ed pepper.  Thinly chop the green onions.  Drain corn.  Mix everything.  Add mayo, salt and pepper and dill to taste, mix well.