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Corn Recipes

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Corn Quesadillas

1½ cups Colby-jack or Mexican style cheese
1 cup fresh corn kernels
4 (8-inch) flour tortillas
Cooking spray

Coat a large non-stick skillet with cooking spray and place over medium heat. Add corn and stir-fry, heating through until some kernels just begin to caramelize or brown slightly–do not overcook. Remove pan from heat and set aside.

Prepare quesadillas by spraying one side lightly with cooking spray. Turn over, leaving oiled side down. Sprinkle ¼ of the cheese on half of each tortilla and place ¼ cup of corn on top of the cheese. Fold other half of the tortilla over to cover. Arrange all on a foil lined baking sheet. Bake at 375 degrees until tortillas begin to brown and cheese is melted. Cut each tortilla into 3 wedges and serve with prepared salsa if desired. Makes 4 servings.

Fresh Corn on the Cob

Fill a large stockpot halfway with unsalted water and bring to a rolling boil. Add shucked corn on the cob to the boiling water. Let water return to a boil. Cover pot and immediately turn off heat. Let covered pot sit undisturbed on the burner for 10 minutes. Carefully remove corn and serve hot with your choice of butter, herbs salt, or other seasonings.

Grilled Corn on the Cob

8 ears corn with husks
1 tablespoon kosher salt
2 tablespoons butter, melted

Preheat grill to medium-high heat. Pull the husks back from corn, keeping husks intact; scrub off silks, and pull husks back over corn to cover. Place corn and salt in a large stockpot; cover with water. Let stand 45 minutes. Drain. Place corn on grill rack, and grill for 8 minutes on each side or until husks are blackened. Serve grilled corn with butter. Yield: 8 servings (serving size: 1 ear of corn and ¾ teaspoon butter)  Source:  Cooking Light (2011)

Corn and Zucchini Salad

1 cup corn kernels
1½ cups zucchini, chopped
1 small onion, chopped
1 Tablespoon lime juice
1 Tablespoon cider vinegar
1 teaspoon olive oil
1 clove garlic
1 teaspoon chili powder
¼ teaspoon salt
1 teaspoon sugar

Put everything in a large bowl. Mix. Cover and refrigerate at least
10 minutes or up to 24 hours. Makes 4 servings. Source: Montana Cooperative Extension.

Summer Corn Salad

5 ears of corn, shucked
3 tablespoons apple cider vinegar
1 tablespoon sugar
2 tablespoons olive oil
1 pinch salt and ground black pepper
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/3 cup chopped sweet onion
1 small tomato, chopped

Cover corn ears with water can bring to a boil. Boil corn for 3 minutes and remove from heat. Drain and cover with ice water. Once corn cools, remove from ice water and pat dry. Cut corn kernels from the cob over a medium bowl, but do not scrape the cobs. Set corn aside. Whisk together the apple cider vinegar, sugar, olive oil, salt, and pepper in a large bowl. Add the corn, green and red bell peppers and onion, then lightly toss. Cover and refrigerate until ready to serve. Just before serving, stir in chopped tomato.

Canning corn at home