BACON, CORN AND MASCARPONE TAGLIATELLE

INGREDIENTS 2 tablespoons olive oil 1/3 pound lean, thick cut bacon or pancetta, diced 1 small onion, chopped 4 cloves garlic, chopped 4-6 ears fresh, sweet corn on the cob, kernels scraped 2 tablespoons thyme, chopped 1 cup chicken stock 1/2 cup mascarpone cheese Black pepper, espelette or cayenne pepper, to taste 1 pound egg tagliatelle or fettuccine Flat leaf parsley and chives, chopped Grated Parmigiano Reggiano cheese, for serving PREPARATION Bring a large pot of water to a boil. Heat the olive oil (two turns of the pan) over medium-high heat in large skillet; add the bacon and crisp. Remove to a plate; add the onion to the drippings and reduce the heat a bit. Cook to soften, then add the garlic, corn and thyme; cook until the corn just begins to lightly brown. Add the stock, bring to a bubble and reduce a minute or so. Stir in the mascarpone cheese and reduce the heat to low. Salt the boiling water and cook the pasta to al dente. Add a ladle of the starchy cooking water to the sauce, drain the pasta and add it to the pan. Toss vigorously with the corn sauce, bacon and a handful of cheese to combine and serve in shallow bowls with parsley and chives on top; pass extra cheese at the table. Serves 4 Rachael Ray

Bacon, Avocado & Corn Salad

Yield: 6 small servings Prep Time: 10 min Cook Time: 15 min Ingredients: 5 strips thick-cut bacon 4 large ears corn, husks and silks removed 1/2 cup crumbled feta or cotija cheese 2 tablespoons chopped fresh cilantro juice of 1 lime 1 large Hass avocado coarse salt and freshly ground pepper, to taste Directions: 1. Place a heavy skillet over medium heat. Arrange the bacon strips in the skillet and cook on both sides until the bacon is crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate to dry. Remove all but 1 tablespoon of the bacon fat from the skillet. 2. Cut the kernels off each cob by laying the cob flat on a cutting board and using a sharp knife to remove the kernels. Discard the cobs and transfer the kernels to the skillet with the bacon fat. Cook the corn over medium-high heat until it is just slightly golden brown, about 5 minutes. Turn off the heat, crumble in the cheese, and add the cilantro and lime juice. Let the mixture cool to room temperature. Roughly crumble the bacon into the corn mixture and toss to combine. 3. Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and cut the avocado into 1/2-inch pieces. Transfer the avocado to the skillet and toss. 4. Taste and season with salt and pepper before serving. Serve immediately at room temperature, or refrigerate for later. Bring to room temperature before serving. recipegirl.com

Beef Taco Rice Skillet

Ingredients o 1 lb ground beef o 1 (1 1/4 ounce) envelopes taco seasoning mix o 1 1/2 cups water o 1 cup thick & chunky salsa o 1 cup frozen whole kernel corn o 1 1/2 cups uncooked instant rice o 3/4 cup shredded taco blend cheese o 1 cup shredded lettuce o 1 medium tomatoes, chopped o sour cream, if desired

Directions 1. Cook beef in 10 inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. 2. Stir in seasoning mix, water, salsa and corn. Heat to boiling; stir in rice. Boil 1 minute; remove from heat. Cover and let stand 8 minutes. 3. Fluff rice mixture with fork; sprinkle with cheese. Cover and let stand 1 to 2 minutes or until cheese is melted. 4. Sprinkle lettuce around edge of skillet; sprinkle tomato in circle next to lettuce. Serve with sour cream.

Winter Mexican Corn Soup

Ingredients: • 1 small sweet potato, peeled and cut into 1″ cubes • 1 small potato, peeled and cut into 1″ cubes • 1 garlic head, halved horizontally • 1 onion, chopped • 1 carrot, thick dice • 3 tbsp. olive oil • 2 cups corn, about 4 cobs • pinch of turmeric • 1/2 tsp. ancho chile powder • 1/2 poblano, seeded and finely diced • coarse salt & pepper • 6 cups chicken stock • 1 cup water • 1 cup cream • 1 lime, juiced • 2 green onions, thinly sliced • small handful of cilantro, torn

Prep: 1. Preheat broiler. Place sweet potato, potato, onion, garlic, carrot on a parchment-lined baking tray. Drizzle with 2 tbsp. of olive oil and give it a quick toss, making sure to spread out the mixture across the sheet. Broil 5 minutes, toss and broil for a further 5 minutes. Remove from oven and when garlic is cool, squeeze the garlic out. Discard the skin. 2. Heat the remaining oil in a large pot over medium heat. When oil is hot toss in the corn, sweet potato, potato, onion, garlic, turmeric, poblano and ancho powder and stir. Allow the flavours to mix for 2 minutes, stirring frequently, and then add in the stock and cup of water. Bring the mixture to a boil then reduce and simmer for 30 minutes. Season the soup and remove it from the heat. Add in the cream and lime juice and whisk to incorporate. 3. Ladle into bowls and top with the green onions and cilantro leaves. 4. Serves 4-6.

Southwestern Cornbread Stuffing

INGREDIENTS: 2 tablespoons butter or margarine 2 cups chopped onion 2 medium celery stalks, sliced 1 (14.5 ounce) can Chicken Broth 1 (15.25 ounce) can Whole Kernel Corn, drained 1 (4 ounce) can diced green chilies, drained 3 tablespoons chopped fresh parsley 1/2 teaspoon poultry seasoning 1/2 teaspoon dried oregano leaves 6 cups dry cornbread stuffing crumbs 1/2 cup chopped pecans, preferably toasted

DIRECTIONS: 1. Preheat oven to 350 degrees F. Melt butter in a large saucepan over medium heat. Cook the onion and celery until tender, stirring frequently. 2. Stir in the broth, corn, chilies, parsley, poultry seasoning and oregano; mix well. Add the cornbread crumbs and nuts; gently toss until just moistened. 3. Spoon into a 13-inch by 9-inch baking pan, cover and bake 30 minutes or until heated through

Corn Pudding

1/2 Vidalia onion, diced 3 T. unsalted butter 1 t. fresh thyme, minced 1 t. fresh rosemary, minced 1- 15 ounce can creamed corn 1 cup heavy cream 2 eggs 1 t. baking powder 1/2 cup self-rising yellow corn meal mix or Jiffy corn muffin mix 1/2 cup shredded Parmesan cheese 1/2 cup shredded cheddar cheese 1 t. Kosher salt ground black pepper to taste 2 cups cubed fresh bread

Preheat oven to 350°. In a medium skillet over medium-high heat, saute onions and herbs in butter until the onions are translucent. In a large bowl mix onion mixture with all the other ingredients and stir well. Pour into a greased casserole dish or into greased muffin foils, or ramekins. Bake the casserole for about 45 minutes or until golden and set. For the ramekins start with 15 minutes and check for doneness, proceed baking in 2 minute increments until done. Serves 6-8. Note- If your casserole is one not to “set up” then stick to the ramekins or you will have a mess Adapted from Alton Brown

Smoky Corn Quesadillas

1/4 cup fresh corn kernels (from half a medium ear) 1/2 cup grated Monterey Jack 2 Tbs. chopped fresh cilantro 1/2 tsp. smoked paprika (don't use regular paprika) Kosher salt 2 7- to 8-inch flour tortillas 2 tsp. vegetable oil Lime wedges and sour cream, for serving

________________________________________ In a medium bowl, combine the corn, Monterey Jack, cilantro, paprika, and 1/8 tsp. salt. Divide the mixture between the tortillas, scattering it over half of each; fold the tortillas in half. Heat the oil in a heavy-duty 10-inch skillet over medium heat until shimmering. Add the quesadillas and cook until browned and crisp on the bottom, about 1 minute. Flip and continue to cook until browned and crisp on the other side, 1 minute more. Let cool slightly, cut into wedges, and serve with lime wedges and sour cream.

Chicken Fiesta Salad

INGREDIENTS: 2 skinless, boneless chicken breast halves 1 (1.27 ounce) packet dry fajita seasoning, divided 1 tablespoon vegetable oil 1 (15 ounce) can black beans, rinsed and drained 1 (11 ounce) can Mexican-style corn 1/2 cup salsa 1 (10 ounce) package mixed salad greens 3 green onions, chopped 1 tomato, cut into wedges Chopped cilantro to taste Sliced or diced avocado DIRECTIONS: 1. Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside. 2. In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm. 3. Prepare the salad by tossing the greens, onion, cilantro and tomato. Top salad with chicken and dress with the bean and corn mixture. Top with avocado.

Smoky Corn Chowder

Smoky Corn Chowder Serves 6 Hands-on Time: 20m Total Time: 40m Ingredients • 8 ounces sliced bacon, cut into 1/2-inch pieces • 1 large sweet onion, chopped • 2 cloves garlic, finely chopped • 1/2 teaspoon smoked paprika also known as Spanish paprika • 1/4 teaspoon crushed red pepper • 2 10-ounce packages frozen corn • 3 cups low-sodium chicken or vegetable broth • 1 cup half-and-half • kosher salt and black pepper • 4 scallions, thinly sliced on the diagonal • 1 baguete, sliced and toasted (optional) Directions 1. Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate. 2. Spoon off and discard all but 2 tablespoons of the drippings. Return the pan to medium heat. Add the onion and cook, stirring occasionally, until soft, 5 to 7 minutes. 3. Add the garlic, paprika, and red pepper and cook, stirring, for 2 minutes. 4. Stir in the corn, broth, and half-and-half and bring to a boil. Reduce heat and simmer for 15 minutes. 5. Transfer half the soup to a blender and puree until smooth. Return to the pot and stir in ½ teaspoon each salt and pepper. 6. Divide the soup among bowls and top with the scallions and bacon. Serve with bread, if desired. Tip The soup can be refrigerated for up to 3 days or frozen for up to 3 months. Real Simple

Hot Corn Dip

Hot Corn Dip

INGREDIENTS:

1 (15 ounce) can white corn, drained 1 (15 ounce) can yellow corn, drained 1 (10 ounce) can diced tomatoes with green chile peppers, drained 1 (8 ounce) package cream cheese,

diced and softened 1/2 teaspoon chili powder 1/2 teaspoon garlic powder chopped fresh cilantro to taste

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	In a medium baking dish, mix white corn, yellow corn, diced tomatoes with green chile peppers, cream cheese, chili powder, garlic powder and cilantro.
3.	Bake in the preheated oven 30 minutes, or until hot bubbly

Cheesy Corn and Peppers

Cheesy Corn and Peppers

2 lbs frozen corn kernels

2 T butter, cubed

1 large green bell pepper, finely chopped

1 tsp salt

1/2 tsp ground cumin

1/4 tsp black pepper

3 ounces cream cheese, cubed

1 cup shredded sharp cheddar cheese

Coat slow cooker with nonstick cooking spray.

Add all ingredients except cream cheese and Cheddar cheese.

Cover and cook on HIGH for 2 hours. Add cheeses, stir to blend.

Cover and cook 15 minutes more or until cheeses melt.

Makes 8 servings.

I might tweak this by adding more cream cheese to make it creamier and adding Cotija cheese for a great Mexican flavor.

TRI-COLOR AVOCADO AND CORN SALSA

MAKES 6 HALF-CUP SERVINGS (OR 12, 1/4 CUP SERVINGS) 1 firm ripe avocado, seeded, peeled and cubed 3/4 cup frozen corn, defrosted 1/4 red bell pepper, chopped 1/4 green bell pepper, chopped 1/4 cup thinly sliced green onion 1 tablespoon grated lemon peel 2 tablespoons fresh lemon juice 1 tablespoon fresh lime juice 1 teaspoon coarse ground garlic salt 3/4 teaspoon ground cumin 2 to 4 drops red pepper sauce

In large bowl combine all ingredients. Serve as desired.

Summer Corn Fettuccine

Summer Corn Fettuccine

Prep Time: 10 min

Inactive Prep Time:--

Cook Time: 20 min

Level: Easy

Serves: 4 to 6 servings

Directions

This pasta tastes like corn chowder, a summer favorite of mine. Bring home a bushel of corn at summers end and cook, scrape and freeze summer fresh flavor by making your own frozen corn kernels.

Ingredients

• Salt
• 1 pound fettuccine
• Extra-virgin olive oil, for drizzling
• 6 slices smoky bacon, chopped
• 6 ears corn on the cob, shucked (or frozen corn)
• 3 shallots, finely chopped
• 1 small red bell pepper, seeded and chopped
• Freshly ground black pepper
• 1 cup half-and-half or cream - whatever you put in your morning coffee
• 1/2 cup chicken stock or dry white wine
• 2 tablespoons chopped fresh thyme leaves
• A few dashes hot sauce or 1 or 2 pinches cayenne pepper
• 1 cup grated Parmigiano-Reggiano or Pecorino Romano
• 1/2 cup torn sweet basil leaves or 1/4 cup chopped tarragon leaves

Bring a large pot of water to boil over medium heat. Salt the water, add the pasta and cook to al dente.

Meanwhile, heat a large skillet with a drizzle of extra-virgin olive oil over medium to medium-high heat. Add the bacon and cook a few minutes until rendered and crisp. Put a small bowl inverted into a large bowl, steady the corn cobs on the smaller bowl and scrape the ears. Add 3/4 of the scraped corn and any corn liquid to the pan with the bacon. Add the shallots and red pepper and liberally season with salt and pepper, to taste. Cook until the vegetables are tender, 5 to 6 minutes.

Add the remaining corn and half-and-half to a food processor and puree until smooth.

Pour the stock or wine into the corn and vegetables, and simmer over low heat for a minute to reduce. Stir in the thyme and corn-cream mixture and cook for 3 to 4 minutes, stirring frequently, to thicken. Add the hot sauce or cayenne and season with salt and pepper, to taste.

Drain the pasta and add it to a large serving bowl. Pour in the sauce, add a couple of handfuls of cheese, about 1/2 cup and toss. Top with torn basil or chopped tarragon and pass the remaining cheese at the table.

Recipe courtesy Rachael Ray