Corn Pudding

• Time: 40 minutes
• Yield: 3 servings

Ingredients:

• 8 ears of corn, husked
• 1 tablespoon butter
• Salt
• Cayenne pepper
• Half a lime

Directions:

1. Preheat oven to 350 degrees.
2. Place a box grater on a medium cast-iron pan, and finely grate each ear of corn directly into the pan. Discard the cobs.
3. Spread the milky corn evenly across the pan, and bake until the edges and top are golden brown and the corn milk has thickened, 20 to 30 minutes.
4. Remove from heat, and transfer corn and any liquid to a bowl. Add butter, and season to taste with salt, cayenne pepper, and a squeeze of lime juice. Mix well.

Source: cooking.nytimes.com

Amazing Oven Roasted Corn

Ingredients:

corn on the cob
salt/pepper
butter

Directions:

Preheat oven to 400! 
Very generously season your corn on the cobs with kosher salt and pepper.  Add a pat of butter to the tops and roast on a small jellyroll pan (lined with nonstick foil) for 35-45 minutes, or until starting to brown!  While it’s cooking,  turn the corn occasionally.  Simple and completely amazing!!! Top off with a drop more butter fresh out of the oven!

Source:   hugsandcookiesxoxo.com

Corn Casserole

Ingredients:

 1 can whole corn, drained
1 can creamed corn
8 ounces sour cream
2 eggs
1 box corn muffin mix
1 stick butter, melted

Directions:

Preheat the oven to 350 degrees.

Spray a 1 ¾ quart casserole dish with nonstick spray.

In a separate bowl, mix the corn, sour cream and eggs. Don’t over mix, just enough so it’s blended. Pour the mixture into the casserole dish.

Sprinkle the box of corn muffin mix on top of the casserole. Use the unprepared mix, don’t try to make the corn muffins and then crumble them on top.

Then drizzle the melted butter as evenly as you can on top of the entire casserole. If you’re looking to cut down on the fat and calories a little bit you can use less butter and opt for the fat free sour cream.

Bake the entire casserole for an hour and a half. It will be basically set and not jiggly when it’s done. If the corn muffin mix on the top seems to get too brown, cover it with tin foil.

This dish travels pretty well, so if you have to start it at home for an hour and then transfer it to a relative’s house for the meal it will sit for up to 30 minutes before you begin baking it for the last half hour.

Grilled Corn, Avocado And Tomato Salad

Ingredients:

•1 pint grape tomatoes
•1 ripe avocado
•2 ears of fresh sweet corn
•2 tbsp fresh cilantro, chopped

Honey Lime Dressing

•Juice of 1 lime
•3 tbsp vegetable oil
•1 tbsp honey
•Sea salt and fresh cracked pepper, to taste
•1 clove garlic, minced
• Dash of cayenne pepper

Directions:

Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.

1. Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.

2. Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy.