Broccoli Corn Bake

1½ tablespoon butter
1½ tablespoon flour
1 cup milk
1 head fresh broccoli or 2 10-ounce packages frozen
1 10-ounce package frozen corn
1 cup shredded Monterrey Jack cheese
1 2.8-ounce can onion rings

Combine butter and flour in a saucepan over medium heat, cooking 2 minutes until smooth and bubbly. Slowly stir in milk, cooking until thickened. Set aside. Cut and separate broccoli into spears. Steam 8-10 minutes until crisp-tender. Place broccoli in shallow baking dish. Pour corn over. Top with white sauce, cheese, and onion rings. Bake at 350º F for 30 minutes. Serves 4-6.

Laura

Chicken and Corn Chili

From AllRecipes iPhone app - submitted by Sarah Jane

4 skinless, boneless chicken breast halves

1 16-oz jar of salsa

2 teaspoons garlic powder

1 teaspoon ground cumin

1 teaspoon chili powder (I use chipotle powder for a smokier taste - Laura)

salt to taste

ground black pepper to taste

1 11-oz can Mexican-style corn

1 15-oz can pinto beans

Garnishes

Chopped green onions

Shredded cheese

Chopped cilantro

Sour cream

Flour tortillas

Serve on the side; add to the chili.

Place chicken and salsa in the slow cooker the night before you want to eat the chili (or in the morning).  Season with garlic powder, cumin, chili powder, salt, and pepper.  Cook 6-8 hours on low setting.

About 3-4 hours before you want to eat, shred the chicken with two forks.  Return to the pot, and continue cooking.

Before serving, stir in the corn and the pinto beans.  Simmer until ready to serve.

Sarah 

Southwestern Salad

2 12 oz. pkg. frozen shoe peg corn
1-2 medium tomatoes, chopped
¾ cup chopped cucumber
¼ cup chopped onion

Combine ingredients in a large bowl.

Sauce:
½ cup sour cream
4 Tbs mayonnaise
2 tsp. salt
½ tsp. pepper
2 Tbs vinegar
½ tsp. dried mustard
½ tsp. celery seed

Combine sauce ingredients, then pour over salad, mix. Let stand before serving.

GranDuddie

Corn & Bean Casserole

1 can shoepeg corn 
1 can french cut green beans 
1/2 cup shredded cheddar cheese
1 can cream chicken soup 
1/2 cup sour cream

Mix the above ingredients together and put into a baking dish.
Mix together 1 tube Ritz Crackers crushed and 1 stick melted butter. Spread over top of the vegetables. Bake 350° for 30 - 45 min.

Jackie

Black Bean & Corn Salsa

16 oz cooked black beans
16 oz fresh or frozen corn kernels
1/2 cup chopped fresh cilantro
1/4 cup chopped green onion
1/4 cup chopped red onion
1/3 cup fresh lime juice
3 tbsp olive oil
1 tbsp ground cumin
salt and freshly ground pepper
1/2 cup diced ripe tomatoes, drained

In a large bowl, combine beans, corn, cilantro, green and red onion, lime juice, oil and cumin. Season with salt & pepper to taste. Cover and chill at least 2 hours or up to overnight. Just before serving, stir in tomatoes. Serve with blue and white corn chips.

GranDuddie