It's summer, so go ahead and heat up your grill to cook this delicious sweet corn recipe.
Ingredients
2 ears of corn
1 T of parmesan cheese
1 T of freshly chopped basil
4 cloves of garlic, minced
1 t of seasoned salt
1/8 t of black pepper
2 T of unsalted butter, room temparture
Aluminum foil
Directions
Shuck your corn and wash to remove any excess corn silk. In a small bowl, combine the parmesan, basil, garlic, seasoned salt, and black pepper. Stir to mix up ingredients. With your fingers, yes it is messy, take the butter and rub it on all sides of the corn. Next, rub on the seasoning mixture coating all sides. Place each ear of corn on a piece of aluminum foil and wrap it up before placing on the grill. Cook for about 45-55 minutes (times vary depending on the temp of your grill).
Heat up your slow cooker for this one! Let this cook on low all day while you are a work, then come home to a nice hot, and hearty meal.
Ingredients
3 chicken breasts
2 cans of Rotel, mild
1 can of tomato paste
1 can of slice green chillies
2 cups of chicken broth
1 can of kidney beans
1 can of whole kernel corn
Optional toppers: cheese, cilantro, sour cream, and tortilla chips
Add in your chicken breasts to the bottom of the slow cooker. Add in your Rotel, tomato paste, and green chillies next. Drain and rise both the kidney beans (you can use pinto or black beans instead) and the corn. Then throw them in.
Keep it cooking all day. When you are ready to eat, shred the chicken with a fork and knife while still in the slow cooker.
Top with your favorite fixings and serve.
Ingredients
4 green peppers
2 cups of brown rice
1 can of whole corn
1 can of black beans
2 roma tomatoes
1/3 cup of sliced mushrooms
1/4 cup of red onion
1/4 cup of cilantro
1.5 cups of panko bread crumbs
Salt and pepper
Olive oil
Cut your peppers in half, starting from the top of the stem down. Scoop out the seeds and ribs and set your green peppers aside.
Cook your rice according to the package directions and set aside.
Rinse and drain both the corn and black beans. Put in a large bowl. Dice your tomatoes, mushrooms, and red onion and add to the corn and beans. Chop up the cilantro and add in. Add in salt and pepper to taste.
Incorporate your rice into your other ingredients and give a quick toss. Start filling your green peppers with your filling mixture. Top each with a generous amount of bread crumbs and then sprinkle with some olive oil.
Cook at 350 degrees for 35 minutes.
This is a quick to make, and easy to cook, slow-cooker recipe. Put your ingredients together and let it cook all day while you are at work.
Ingredients
1 lb. of lean ground beef
1 can (10 oz.) of red enchilada sauce
1/2 cup of salsa
1/4 cup of chopped yellow onion
1 can of black beans (drained and rinsed)
1 cup of corn
1 package of taco seasoning
Salt and pepper
In your slow-cooker add in your beef first. Throw in your enchilada sauce, salsa, yellow onion, black beans, corn (you can use frozen or canned), and taco seasoning. Top it off with a little salt and pepper.
Let it cook during the day 6-8 hours on low. Place in bowls and top to your liking with cheese, sour cream, cilantro, and/or corn chips.
This is a simple side dish that feeds 4+.
Ingredients
2.5 cups of corn
1/2 orange pepper diced
1/4 queso fresco cheese
1/4 cup of cilantro, chopped
1 t. cumin
1 t. basil
1 t. oregano
1/2 t. sea salt
1/2 lime, juiced
You can choose to use either fresh grilled corn and shave it off the cob, or use 2 10 oz. bags of frozen corn that you've heated up in the microwave. It seriously tastes great either way, and if you are looking for a shortcut than go with the microwave. Roast/grill the orange pepper until softened, then dice into cubes and add to the corn. Add cumin, basil, oregano, and salt to the mixture next. Add in your cilantro. I tend to love cilantro, so I always add a lot, but if you are cilantro hater than you don't have to add it. Crumble up the queso fresco. You can chop it, but it's easier to just shred with your fingers. Add in lime juice and give a toss.
