Good Taste: Summertime Means Corn

Posted May 14, 2010

SUMMERTIME IS AROUND the corner and hot corn seems to be the perfect summer side dish to accompany any meal. Corn can bring back warm memories of a summer day dining with friends and family outside on the patio.

Corn is one of those versatile foods that can be boiled, grilled, steamed, creamed, fried and even popped. No matter how you cook it, even with a little salt and butter, you are ready for that wonderful sound of “crunch” as you take your first bite.

From cornbread to corn casseroles, enjoy these recipes from the associates of Regions and Morgan Keegan.

And remember, if you would to like to send a favorite recipe – a soup, an appetizer, a main dish, a side dish, or a dessert – seethegood.com would love to consider it to be featured on the site. And if you have a special story to go along with the recipe, please share that with us too.

Send recipes and accompanying stories to: editor@seethegood.com.

Shirley B. Jones - Alabama

JALAPENO CORN BREAD

1½ cup corn meal
1 cup buttermilk
1 heaping teaspoon flour
1 can of cream style corn
½ teaspoon baking soda
½ green pepper
¼ cup cooking oil
4 whole green onions
2 eggs, beaten
2 jalapeno peppers
1½ cup grated cheese

Mix dry ingredients. Then add liquid ingredients. Pour ½ of mixed batter in greased pan. Then sprinkle grated cheese on mixture. Add remaining mixture. Bake at 325 degrees for about an hour.

Erica Spann - Alabama

CORN CASSEROLE

1 package yellow rice
1 can cream of celery soup
1 can Mexican corn
1-16oz. package of sharp cheddar cheese, grated

Preheat oven to 350 degrees. Cook yellow rice according to the package directions. When rice is cooked, stir in cream of celery soup, Mexican corn, and half of the bag of sharp cheddar cheese. Put in a 9x13 casserole dish and cover with remaining cheese. Heat until cheese is bubbly.

Annie Lee Gentry - Alabama

CORN DIP

2 cans shoepeg corn or white corn
1-16 oz. sour cream
1½ cups of mayonnaise
2 to 4 tablespoons jalapenos, chopped
2 cups cheddar cheese, shredded
1 small onion, chopped fine

Drain corn and mix with all ingredients. Refrigerate before serving.

Rachel Tatum - Tennessee

WHITE SHOEPEG CORN & GREEN BEAN CASSEROLE

1 can white shoepeg corn
1 can green beans
1 can cream of celery soup
8 oz. sour cream
3 cups shredded cheese
1 sleeve Ritz crackers

Drain corn and layer at the bottom of small casserole dish. Drain green beans and layer them on top of the corn. Mix together the can of cream of celery soup, the sour cream, and 2 cups of shredded cheese and spread on top of the corn and green beans. Take the sleeve of Ritz crackers and crumble them up and sprinkle on top. Bake at 350 degrees for 30 minutes. Take out and sprinkle last cup of cheese on top and put back in the oven for 5-10 minutes until melted.

Kenna Hayes - Alabama

SLOW COOKER CREAM CORN

2-16 oz. packages frozen corn (you can use fresh or canned if you prefer)
1-8 oz. package cream cheese
½ cup butter
½ cup milk
1 tablespoon sugar
Salt and pepper to taste

Melt and mix the cream cheese and butter together before you place it in the slow cooker. (It melts better this way.) Place all ingredients in your slow cooker and cook on high for 2 - 4 hours or low for 4 - 6 hours.

SAVORY BROCCOLI CORN CASSEROLE

½ cup butter
2 cups crumbly herb seasoned stuffing
¼ teaspoon poultry seasoning
1-16 oz. package frozen chopped broccoli, thawed and drained
1-15 oz. can cream style corn
2 eggs, beaten
2 tablespoons onion, chopped
½ teaspoon salt
1/8 teaspoon pepper

Heat oven to 375 degrees. Melt butter in 3-quart saucepan until sizzling. Add stuffing and poultry seasoning, and toss to coat. Reserve ½ cup buttered stuffing mix for topping. Add broccoli, corn, eggs, onion, salt & pepper to stuffing in saucepan. Mix well. Spoon mixture into an ungreased 2-quart casserole dish. Sprinkle with reserved stuffing mix.

Bake uncovered for 40-45 minutes or until knife inserted 1 inch from edge of casserole comes out clean. Let casserole stand 5 minutes before serving.

Toni Craft - Tennessee

CORN PUDDING

2 eggs
1 can whole kern corn
1 can cream corn
2 tablespoons butter
1 tablespoon flour
1 cup sugar

Blend all ingredients and bake in the oven on 350 degrees for 45 minutes.

The recipes featured have not been tested by seethegood.com

comments (20)

I especially like articles that have recipes to share. I like to cook and I pass them on to my children if I like them. Please keep printing recipes!

diane cooper

Love these recipes! Thanks

Rogena Beaty

Does anyone have any good Zucchini recipes?

beth nowokunski

Scalloped Corn Casserole: 1 Box Jiffy Corn Meal Prepared as instructed on the box. 1 Can of Creamed Corn, 1 Can of Whole Kernel Corn, 1 8oz. sour cream, 1 Stick of Butter - Softened. Instructions: Mix all together with the cornmeal mix and pour into a greased 8x8 casserole dish. Cook at 350 degrees until toothpick inserted in center comes out clean (about an hour). Top should be golden brown.

Tabitha McGhee, FSS, Bay Minette, Alabama

Thank Goodness!!! I've been looking for a recipe for "Corn Pudding" FOREVER..... Yummmmmy

Patsie J. Hooks

The Corn Dip recipe is awsome. I have passed it on.

Mary Ann Spicer - IL

The Scalloped Corn Casserole is delicious!! I use the same recipe as Tabitha :-)

Melissa

My daughter first started making the Scalloped Corn Casserole when she was 8 years old. I didn't even know the recipe. It was requested at several family get-togethers and talk about a proud 8 year old. My grand-daughter is now making it. Although she started late in life, she was 10.

Sharon Thompson

I love the savory corn/broccoli caserole recipe. Have not tried it yet, but I will very soon. It sounds "delicious"

dorothy.young@regions.com

Does anyone have a recipe for "HOT Dill Pickles", or HOT Bread and Butter pickles?

Patsie J. Hooks

I have been looking for years for the slow cooker corn recipe.... thank you

heather powers

Love taking the time to look at others' recipes. I can't wait to try the Corn Dip and the Savory Broccoli-Corn Casserole. Once I get my recipes together I will surely send them in to share with all!!!

Carole Gordon - South Carolina

Does anyone have a recipe for a good chocolate cake ?

Mary Bradshaw

This site is such a great idea. Thank you so much

Cornelia Johnson

The Scalloped Corn Casserole is a little better if mixed up and set overnight in the refrigerator before baking, it gives the flavors time to soak in more. If you like corn on the cob and haven't tried it in the microwave, it is wonderful. Don't shuck the corn. Just cut both ends off and peel back a few shucks and put in a plastic bag (I use a grocery bag since it is still in the shuck) and cook for 2 or 3 minutes for 1 ear. You can cook more. Just add a little more time per ear until it reaches the doneness you like. Shuck and butter. It is good. Thanks for the recipes.

Dale Yeoman-Mississippi

Attn: Mary Bradshaw / Good Chocolate Cake Earthquake Cake 1 box german chocolate cake mix 8 oz. shredded coconut 1 sm. box powdered sugar or 2 cups 1 c. chopped nuts 1 stick butter 8 oz. cream cheese Grease 9X13 pan-dust with powdered sugar. Mix cake according to directions on box. Pour nuts over bottom of pan and then add the coconut layer. Pour cake mix over nuts & coconut. Mix powdered sugar, butter and cream cheese together.Drop by spoonfuls on top of cake. Bake @ 350 for approx 45 min.

Pam Simms

can someone post a good recipe for liver and onions?

LaCHandra Watson

I really appreciate the simple recipes I have a 9 year old son and I am teaching him how to cook so that he can see how fractions are used in everyday living, he will love cooking us breakfast on Saturday mornings.

audra dancy

For Patsie J. Hooks-Im not sure what area you are from but you should try a brand of spicy bread and butter pickles with peppers called "Wickles"... they are GREAT!!! :)

Jennifer Davis

These recipes sound delicious! My daughter loves corn so I can't wait to try these! More recipes please!

Ashley