Creamy Corn Chowder
Creamy Corn Chowder is a hearty and comforting dish perfect for fall evenings. This rich and velvety soup combines sweet corn with creamy potatoes and savory seasonings to create a satisfying meal that warms the soul. It’s a delightful way to showcase the deliciousness of corn, making it an ideal choice for fall dinners.
| Ingredients | Quantity |
|---|---|
| Fresh corn kernels | 4 cups |
| Potatoes | 2 medium, diced |
| Onion | 1 medium, chopped |
| Celery | 2 stalks, chopped |
| Carrot | 1 medium, diced |
| Vegetable broth | 4 cups |
| Heavy cream | 1 cup |
| Olive oil | 2 tablespoons |
| Garlic | 2 cloves, minced |
| Thyme | 1 teaspoon, dried |
| Salt | To taste |
| Pepper | To taste |
| Green onions | For garnish |
Cooking Steps:
- In a large pot, heat the olive oil over medium heat and sauté the chopped onion, celery, and carrot until softened.
- Add garlic and thyme, cooking for an additional minute until fragrant.
- Stir in the diced potatoes and corn, then pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes until potatoes are tender.
- Using an immersion blender, blend the soup to your desired consistency (smooth or chunky).
- Stir in the heavy cream and season with salt and pepper. Heat through and serve, garnished with chopped green onions.
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Spicy Corn and Black Bean Chili
Spicy Corn and Black Bean Chili is a robust and flavorful dish perfect for chilly fall evenings. This hearty chili combines the sweetness of corn with the earthiness of black beans and a kick of spice, making it a comforting and satisfying meal. It’s an excellent choice for cozy family dinners or gatherings with friends.
| Ingredients | Quantity |
|---|---|
| Fresh corn kernels | 2 cups |
| Black beans (canned) | 2 cans (15 oz each), rinsed and drained |
| Diced tomatoes (canned) | 2 cans (15 oz each) |
| Onion | 1 medium, chopped |
| Bell pepper | 1 medium, diced |
| Garlic | 3 cloves, minced |
| Vegetable broth | 3 cups |
| Chili powder | 2 tablespoons |
| Cumin | 1 teaspoon |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Pepper | To taste |
| Jalapeño pepper (optional) | 1, diced (for extra heat) |
| Fresh cilantro | For garnish |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté the chopped onion, bell pepper, and garlic until softened.
- Stir in the chili powder, cumin, and diced jalapeño (if using) and cook for another minute.
- Add the corn, black beans, diced tomatoes, and vegetable broth; stir to combine.
- Bring the chili to a boil, then reduce heat and let it simmer for about 20-30 minutes to allow flavors to meld.
- Season with salt and pepper to taste, then serve hot, garnished with fresh cilantro.
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Corn and Zucchini Fritters
Corn and Zucchini Fritters are a deliciously crispy and golden dish that showcases the sweet flavors of fresh corn and the subtle earthiness of zucchini. Perfect as a snack, appetizer, or even a side dish, these fritters are both versatile and satisfying. They’re ideal for using up summer produce as the weather cools down, making them a favorite for fall gatherings.
| Ingredients | Quantity |
|---|---|
| Fresh corn kernels | 1 cup |
| Zucchini | 1 medium, grated |
| All-purpose flour | 1/2 cup |
| Cornmeal | 1/4 cup |
| Eggs | 2 large |
| Green onions | 2, sliced |
| Baking powder | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Pepper | To taste |
| Olive oil | For frying |
Cooking Steps:
- In a large bowl, combine the grated zucchini, corn kernels, green onions, flour, cornmeal, baking powder, salt, and pepper.
- Add the eggs to the mixture and stir until everything is well combined.
- In a skillet, heat olive oil over medium heat; drop spoonfuls of the mixture into the skillet, flattening slightly.
- Cook for about 3-4 minutes on each side, until golden brown and crispy.
- Drain on paper towels and serve warm, optionally with a dipping sauce of your choice.
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Cheesy Corn Casserole
Cheesy Corn Casserole is a comforting, hearty dish that blends sweet corn with a creamy, cheesy base, creating a delightful side dish or a vegetarian main course. Perfect for family dinners or potlucks, this casserole is simple to prepare and is sure to please everyone at the table with its rich flavors and gooey texture.
| Ingredients | Quantity |
|---|---|
| Fresh corn kernels | 2 cups |
| Cream-style corn | 1 can (15 oz) |
| Sour cream | 1 cup |
| Cheddar cheese (shredded) | 2 cups |
| Cornmeal | 1/2 cup |
| Eggs | 2 large |
| Baking powder | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Pepper | To taste |
| Butter | 2 tablespoons, melted |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, combine the fresh corn, cream-style corn, sour cream, 1 cup of cheddar cheese, cornmeal, eggs, baking powder, salt, and pepper; mix well.
- Pour the mixture into the prepared baking dish and drizzle the melted butter on top.
- Bake for 45-50 minutes until the center is set and the top is golden brown.
- Remove from the oven and sprinkle the remaining cheddar cheese on top. Allow it to cool slightly before serving.
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Harvest Vegetable and Corn Stew
Harvest Vegetable and Corn Stew is a nourishing and vibrant dish that showcases the bounty of fall vegetables along with the sweet flavors of corn. This hearty stew is packed with nutritious ingredients, making it a perfect choice for chilly evenings. It can be enjoyed on its own or paired with crusty bread for a complete meal.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 large, diced |
| Carrots | 2 medium, sliced |
| Celery | 2 stalks, sliced |
| Bell pepper | 1 medium, diced |
| Zucchini | 1 medium, diced |
| Fresh corn kernels | 2 cups |
| Vegetable broth | 4 cups |
| Diced tomatoes (canned) | 1 can (14.5 oz) |
| Garlic | 3 cloves, minced |
| Thyme | 1 teaspoon |
| Bay leaf | 1 |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (for garnish) | Chopped |
Cooking Steps:
- In a large pot, heat the olive oil over medium heat and sauté the onion, carrots, and celery until softened.
- Add the bell pepper, zucchini, and garlic; cook for a few more minutes until fragrant.
- Stir in the corn, vegetable broth, diced tomatoes, thyme, bay leaf, salt, and pepper. Bring to a boil.
- Reduce the heat and let it simmer for about 20-25 minutes, until the vegetables are tender.
- Discard the bay leaf, garnish with fresh parsley, and serve warm.
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Corn-Stuffed Bell Peppers
Corn-Stuffed Bell Peppers are a delightful and colorful dish that combines the natural sweetness of corn with wholesome rice and savory spices, all wrapped in tender bell peppers. This filling meal is not only visually appealing but also packed with flavor and nutrients, making it an ideal choice for satisfying fall dinners.
| Ingredients | Quantity |
|---|---|
| Bell peppers (any color) | 4 large |
| Cooked rice | 1 cup |
| Fresh corn kernels | 1 cup |
| Black beans (canned) | 1 can (15 oz), drained |
| Onion | 1 small, diced |
| Garlic | 2 cloves, minced |
| Cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Shredded cheese | 1 cup (optional) |
| Fresh cilantro (for garnish) | Chopped |
Cooking Steps:
- Preheat the oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds.
- In a skillet, sauté the onion and garlic until translucent, then stir in the cooked rice, corn, black beans, cumin, chili powder, salt, and pepper; mix well.
- Stuff each bell pepper with the rice and corn mixture, then place them in a baking dish.
- If desired, sprinkle shredded cheese on top of each pepper.
- Cover with foil and bake for 25-30 minutes until the peppers are tender.
- Garnish with fresh cilantro before serving. Enjoy!
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Sweet Corn and Chicken Enchiladas
Sweet Corn and Chicken Enchiladas are a hearty and satisfying dish perfect for fall dinners. Packed with tender chicken, sweet corn, and wrapped in soft tortillas, these enchiladas are smothered in a rich and flavorful sauce. It’s a comforting meal that’s sure to warm you up on a cool evening.
| Ingredients | Quantity |
|---|---|
| Shredded cooked chicken | 2 cups |
| Sweet corn kernels | 1 cup |
| Flour tortillas | 8 medium |
| Green enchilada sauce | 1 can (10 oz) |
| Shredded cheese (cheddar or Monterey Jack) | 1 cup |
| Onion | 1 small, diced |
| Garlic | 2 cloves, minced |
| Olive oil | 1 tablespoon |
| Cumin | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh cilantro (for garnish) | Chopped |
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat, then sauté the onion and garlic until soft.
- Stir in the shredded chicken, corn, cumin, salt, and pepper; mix until well combined.
- Spoon about 1/4 cup of the chicken mixture into each tortilla, roll tightly, and place seam-side down in a baking dish.
- Pour the enchilada sauce over the rolled tortillas and sprinkle cheese on top.
- Bake for 20-25 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh cilantro before serving. Enjoy!
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Grilled Corn and Shrimp Tacos
Grilled Corn and Shrimp Tacos are a delightful and vibrant dish that captures the flavors of fall while making use of sweet corn. These tacos feature juicy shrimp grilled to perfection and paired with charred corn, all nestled in warm tortillas and topped with fresh ingredients for a delicious meal that is both light and hearty.
| Ingredients | Quantity |
|---|---|
| Shrimp (peeled and deveined) | 1 lb |
| Fresh corn (kernels removed from cob) | 1 cup |
| Corn tortillas | 8 small |
| Olive oil | 2 tablespoons |
| Lime juice | 2 tablespoons |
| Chili powder | 1 teaspoon |
| Cumin | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh cilantro | Chopped (for garnish) |
| Avocado (sliced) | 1 medium |
| Red onion (sliced) | 1 small |
| Jalapeño (sliced, optional) | 1 small |
Cooking Steps:
- Preheat the grill to medium-high heat.
- In a bowl, combine shrimp, corn, olive oil, lime juice, chili powder, cumin, salt, and pepper; toss to coat.
- Skewer the shrimp (if desired) and grill for about 2-3 minutes per side until opaque and cooked through.
- Warm the corn tortillas on the grill for about 1 minute per side.
- Assemble the tacos by placing grilled shrimp and corn on each tortilla, topping with avocado, red onion, cilantro, and jalapeño if using.
- Serve immediately with lime wedges. Enjoy!
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Corn Risotto With Roasted Squash
Corn Risotto with Roasted Squash is a creamy and comforting autumn dish that highlights the sweet flavors of corn and the savory taste of roasted squash. This rich risotto is not only satisfying but also a beautiful centerpiece for any fall dinner, bringing warmth to the table with its golden hue and a hint of earthy flavors.
| Ingredients | Quantity |
|---|---|
| Arborio rice | 1 cup |
| Fresh corn kernels | 1 cup |
| Vegetable broth | 4 cups |
| Butternut squash (diced) | 2 cups |
| Onion (finely chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Olive oil | 2 tablespoons |
| Butter | 2 tablespoons |
| Parmesan cheese (grated) | 1/2 cup |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (chopped) | For garnish |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, then spread on a baking sheet and roast for 25-30 minutes until tender.
- In a saucepan, heat vegetable broth and keep it warm over low heat.
- In a large pot, heat olive oil and butter over medium heat. Add onion and garlic, sautéing until soft.
- Stir in Arborio rice, toasting for about 1-2 minutes.
- Gradually add warm vegetable broth, one ladle at a time, stirring continuously, until absorbed. Repeat until rice is creamy and al dente (about 18-20 minutes).
- Stir in fresh corn kernels and roasted butternut squash. Mix well, then add Parmesan cheese. Season with salt and black pepper.
- Serve hot, garnished with fresh parsley. Enjoy!
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Cornbread Beef Bake
Cornbread Beef Bake is a hearty and flavorful dish that combines the richness of seasoned ground beef with a sweet corn cornbread topping. This comforting casserole is perfect for fall dinners, as it brings together the warmth of spices and the sweetness of cornbread, making it a family favorite that is sure to please everyone at the table.
| Ingredients | Quantity |
|---|---|
| Ground beef | 1 pound |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Bell pepper (chopped) | 1 medium |
| Canned diced tomatoes | 1 can (14.5 oz) |
| Corn (frozen or canned) | 1 cup |
| Chili powder | 1 tablespoon |
| Cumin | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Cornbread mix | 1 package (8.5 oz) |
| Milk | 1/3 cup |
| Egg | 1 large |
| Shredded cheese (cheddar or mozzarella) | 1 cup |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- In a skillet, brown the ground beef over medium heat; drain excess fat. Add onion, garlic, and bell pepper; sauté until softened.
- Stir in canned tomatoes, corn, chili powder, cumin, salt, and pepper. Pour the mixture into a greased baking dish.
- In a separate bowl, prepare the cornbread mix according to package instructions, adding milk and egg to the mix.
- Spread the cornbread batter over the beef mixture, then sprinkle shredded cheese on top.
- Bake for 25-30 minutes until the cornbread is golden and a toothpick comes out clean. Let cool slightly before serving. Enjoy!
Corn and Potato Gratin
Corn and Potato Gratin is a delicious, creamy casserole that blends the sweetness of corn with the earthy flavor of potatoes, all enveloped in a rich, cheesy sauce. This comforting dish is perfect for fall dinners, highlighting seasonal ingredients and offering a warm, satisfying taste that complements any autumn meal.
| Ingredients | Quantity |
|---|---|
| Potatoes (sliced thin) | 4 cups |
| Corn (frozen or canned) | 1 cup |
| Heavy cream | 1 cup |
| Shredded cheese (cheddar) | 1 1/2 cups |
| Butter | 2 tablespoons |
| Garlic (minced) | 2 cloves |
| Salt | To taste |
| Black pepper | To taste |
| Fresh thyme (optional) | 1 tablespoon |
Cooking Steps:
- Preheat the oven to 375°F (190°C).
- In a saucepan, melt butter and sauté minced garlic until fragrant. Add heavy cream, salt, and pepper, bringing it to a simmer.
- In a greased baking dish, layer half of the sliced potatoes. Spread half of the corn over the potatoes, and sprinkle with half of the cheese.
- Pour half of the cream mixture over the layered ingredients. Repeat with the remaining potatoes, corn, and cheese, and pour the rest of the cream over top.
- Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden and bubbly. Let cool slightly before serving. Enjoy!
