Best Super Corn Recipes

SUPER FAST, DELICIOUS, EASY, AND OOEY GOOEY CARAMEL CORN

Steps:

• In a saucepan, bring to a boil butter, brown sugar, and corn syrup.
• Place popped popcorn in large bowl and drizzle caramel mixture gradually over popcorn, while tossing and stirring to coat evenly.
• Make sure to scrape the bottom as the mixture settles.
• We love to serve it warm in all its ooey gooey goodness! Once you start, you can't stop.

SUPER SIMPLE GRILLED CORN ON THE COB (NO FOIL, NO HUSKS)

Steps:

• Shuck corn (remove husks) and remove silk.
• Spray each ear with veg. spray.
• Place directly over heat on medium-hot grill.
• Rotate when dark spots appear and kernels deepen in color (usually about 2 to 3 minutes) until ears are uniformly cooked (usually 10 to 12 minutes). The ear will be speckled with char spots.
• Add salt and serve with favorite butter or flavored butter.

SUPER EASY AND SPICY BLACK EYED PEA AND CORN SALSA

Steps:

• Stir black-eyed peas, corn, and diced tomatoes with green chile peppers together in a saucepan over medium heat; cook until warm, about 5 minutes. Stir sugar, cumin, and curry powder into the peas mixture; continue cooking until until some of the liquid evaporates, about 5 minutes more.

SUPER EASY CORN CRUSTED BAKED SALMON

Steps:

• Stir together cornmeal and seasonings in a shallow dish.
• In separate shallow dish, combine dressing and lemon juice.
• Dip each salmon fillet in Caesar mixture, then dip in cornmeal mixture to coat well on both sides.
• Place on a baking sheet (that has been sprayed with non-stick cooking spray) in single layer.
• Bake at 450 F for 6 to 8 minutes or until fillets flake easily with a fork. Depending on your oven, you may need more or less time. (so keep at eye on the fish).
• ***note*** If using frozen salmon filets, allow to thaw in refridgerator before continuing with recipe.

MARION'S SUPER EASY CORN CRAB BISQUE

Steps:

• Melt butter in a large pot over medium heat; cook and stir onion and garlic in butter until onion is tender, 7 to 8 minutes. Add cream-style corn and cream of potato soup and reduce heat to medium-low; slowly bring to a simmer, stirring frequently. Stir cream and crab into soup, stirring until heated through, about 5 minutes. Season with salt and pepper. Garnish with green onions.

SUPER EASY FRESH CORN SALAD

Steps:

• Cook the ears of corn for about 5-7 minutes in a large pot of boiling salted water.
• Drain and place into a bowl of ice water to stop the cooking.
• When corn is cooled, cut kernels off of the cob.
• Mix corn in a large bowl with red onions, oil, vinegar, salt and pepper.
• Toss in fresh basil ribbons right before serving.
• I usually taste to see if more salt and pepper is needed.
• Can be served cold or at room temperature.

SUPER CORN SALAD

Steps:

• In mixing bowl add: 2 (12 0z.) cans of drained kernel corn.
• Add the prepared vegetables.
• In a small bowl combine the marinade ingredients.
• Combine and toss, cover and allow to marinate for at least 4 hours.
• (better if marinated overnight).
• Store in fridge.

SUPER FAST BLACK BEAN & CORN SALAD (RACHAEL RAY)

Steps:

• Combine all ingredients except cilantro in a bowl.
• Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss.
• Sprinkle with cilantro and serve.

SUPER EASY CARAMEL CORN

Steps:

• Pop half a cup of popcorn in your preferred method of popping corn! :)
• Place remaining ingredients marshmallows, butter and brown sugar for 30 seconds at a time in the microwave.
• Stir to mix well.
• Pour over popcorn and mix evenly with a fork. Spread into single layer on wax paper. (I place my wax paper on a large cookie sheet.).
• Allow to dry completely before storing in an airtight container (if there is any left!).

SUPER EASY, FAT-FREE GRILLED CORN-IN-THE-HUSK

Steps:

• Prepare grill with direct, high heat, about 550°F.
• Remove just the visible silks from the tips of the corn. If the husk has several thick layers, peel a few layers off, leaving a few layers of husk covering the corn.
• Place the corn husks on the hot grill. Cover.
• Turn the corn occasionally, until the husks are charred on all sides, about 15 to 20 minutes. (Approximately 5 minutes on each side.).
• Remove corn from the grill. Let sit for 5 minutes.
• Using a hand towel, remove the silks and charred husks from the corn.
• Cover stem of corn with a piece of aluminum foil, making a handle for the corn.
• Squeeze lemon lemon wedge over the hot corn.
• Mix salt and pepper in a small bowl. Dip lemon wedge into spice mix and rub into corn.
• Serve immediately.

SUPER EASY BLACK BEAN, CORN, AND ZUCCHINI SALSA

Steps:

• Mix the above.
• Refrigerate.
• Enjoy.

SUPER EASY CARAMEL CORN

Steps:

• 1. Preheat oven to 275 degrees.
• 2. Put popped popcorn in very large bowl or deep kettle.
• 3. In large saucepan over med high heat bring to boil: sugar, butter and corn syrup. Once boiling, boil for 2 minutes stirring continuously.
• 4. Remove from heat. Add baking soda, cinnamon, vanilla and mix well.
• 5. Pour mixture over popcorn, mix gently. Spread over 2 cookie sheets, bake for 30 minutes stirring 1/2 way through. Let cool and enjoy.

SUPER EASY AND TASTY CREAMY CORN PUDDING

Steps:

• Mix all ingredients in a bowl.
• Pour mixture into a greased 8x8 pan for approximately 50 minutes at 350 degrees.

SUPER EASY BLACK BEAN & CORN SALSA

Steps:

• 1. In a large serving bowl,combined corn,tomatoes,black beans,and garlic powder.
• 2. Refridgerate for 2 hours. Use scoops to portion up individual bites. These can be appetizers too! WATCH out! They're addicting!:)

SUE'S SUPER EASY HALLOWEEN CANDY CORN FUDGE

Steps:

• Butter a 9x9 brownie pan (I use a silicone pan but still butter it) and set it aside.
• In a deep skillet over low heat, melt butter and marshmallows, stirring constantly, until marshmallows melt.
• Add peanut butter and stir until mixed in and melted. Then add powdered sugar, stirring until smooth. Don't add candy and nuts until these are mixed and smooth.
• Fold in candy corn and peanuts, stirring until nicely mixed. Some of the candy may start to melt, and that's fine. The candy corn really don't need to melt so don't worry about that.
• Pour mixture into the buttered brownie pan, and using a buttered pancake turner, flatten mixture completely.
• If you like, sprinkle with extra candy corn or Halloween "cupcake sprinkles", pressing them down with a sheet of waxed paper to keep your hands clean. Be careful not to burn yourself!
• Allow mixture to cool, then cut into small squares (you can put them into small cupcake papers and keep them in a cookie tin if you want.

A SUPER SNACK BOWL - CAJUN CARAMEL CORN (FOR ZWT-9)

Steps:

• Preheat oven to 350F & cook the microwave popcorn per pkg directions.
• When cool enough to handle, empty popcorn into a bowl & toss a bit so any un-popped kernels will fall to the bottom of the bowl. Transfer the nicely popped corn into another bowl & discard the un-popped kernels.
• In a sml pot over med-heat, cook the butter, brown sugar, cayenne, sea salt & corn syrup until it just begins to bubble on the sides. Remove the pot from the heat & whisk in the baking soda.
• Slowly pour the warm caramel over the popcorn while stirring gently. Continue to stir the popcorn until well-coated.
• Spread the caramel corn onto a lrg baking sheet. Bake for approx 8-12 min or until the caramel just begins to darken. Be sure to stir around the caramel corn once (after the 1st 6 min or so of baking).
• Let cool to just about room temperature Break up any clusters & enjoy!
• NOTE: On-line reviewers suggested they would increase the cayenne & I suspect the cayenne/sea salt combo could be replaced by a Cajun seasoning blend as another option, but those are decisions you will have to make.

SUPER QUICK CORN FRITTERS

Steps:

• Combine all ingredients in a mixing bowl.
• In a large skillet, heat vegetable oil that is approximately 1/2 deep.
• When ready, drop batter into hot oil by approximately 1 Tablespoon per (these will puff up right away). When they begin to brown around the edges, flip & cook for another 2-3 minutes. This usually takes me 2-3 batches to complete.
• Remove from skillet & drain on paper towels. Serve while hot & crispy.
• I like them best w/out powdered sugar (which is optional after frying) & use these as a side dish to a warm, hearty soup but they're also good on they're own, as a snack food. Enjoy!

SUPER MOIST CORN BREAD WITH MAPLE BUTTER

Steps:

• 1. Preheat oven to 350, spray 8 inch square pan with cooking spray. In a large mixing bowl combine corn meal, baking powder, baking soda, salt and sugar. Stir to combine completely.
• 2. Add creamed corn, sour cream, eggs and oil. Mix until completely mixed. Pour into prepared pan.
• 3. Bake 40 to 45 minutes or until toothpick inserted in center come out clean, and lightly browned on top. Let cool at least 20 minutes before serving. Serve warm with maple butter if desired.
• 4. To make maple butter: cream together 1 stick of soften butter (1/2 cup), 2 tablespoons powdered sugar and 2 to 3 tablespoons of pure maple syrup.

SUPER SIMPLE CORN CHOWDER

Steps:

• Dice the bacon into thin strips and fry in soup pot until crispy.
• Remove bacon from pot and put on a paper towel to drain.
• Sautee onion in the bacon drippings until tender.
• Add potatoes and water and simmer until potatoes are tender.
• Stir in remaining ingredients and cook until heated, stirring frequently.
• Top with crispy bacon before serving.

SUPER SUMMERY CORN GNOCCHI

Steps:

• Preheat a grill for cooking at medium heat and lightly oil the grill grates. Grill the corn and chiles, turning every few minutes, until the corn is tender and browned in spots and the chiles are nicely charred, about 8 minutes for the corn and about 4 minutes for the chiles. Transfer to a cutting board and let cool slightly.
• When they are cool enough to handle, stem and deseed the chiles (keep some of the seeds if you prefer a spicier dish). Finely chop the chiles and transfer to a medium bowl. Using a sharp chef's knife, cut the kernels off the corn cobs. Using the back of the knife, scrape along the cobs to release the starchy, milky liquid and any remaining kernels. Using a slotted spoon, transfer half the kernels to the same bowl as the chiles and set aside; keep the remaining half of the kernels and the corn "milk" separate. Bring a large pot of water to a boil.
• Meanwhile, heat 1 tablespoon of the olive oil in a medium saucepan over medium-high heat. Add the leeks, a pinch of salt and a couple grinds of pepper and cook, stirring occasionally, until tender, 3 to 4 minutes. Add the garlic, turmeric and coriander and cook until the garlic is tender and the spices are lightly toasted, 1 to 2 minutes more. Stir in the reserved corn kernels and corn "milk" and cook until warmed through. Stir in the broth, half-and-half and 1/2 teaspoon of salt, bring the mixture to a simmer and then remove from the heat.
• Use an immersion blender to puree the corn mixture into a very smooth and creamy sauce. Alternatively, transfer to a blender and blend on high speed until very smooth. Taste and adjust the seasoning with salt and pepper. Keep the corn sauce warm in the saucepan over low heat.
• When the water boils, salt it and cook the gnocchi according to the package directions. Drain well. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Place half the gnocchi in the skillet and cook, undisturbed, until golden brown, about 2 minutes. Use a spatula to flip the gnocchi and continue to cook until golden brown and crisp, about 2 minutes more. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining gnocchi.
• Just before serving, stir the basil, parsley, vinegar and remaining 1 tablespoon oil into the reserved corn and chile mixture until combined. Season with a pinch of salt and pepper. Spoon the corn sauce into 4 shallow dinner bowls and place the crispy gnocchi on top. Garnish with the corn and chile salad.