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Karen Huber / West Fargo Pioneer

Eating Well: New side dish twists for yummy corn concoctions

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Plain old buttered corn is a favorite side vegetable during mealtime at our house and especially for holidays or other special occasions. The reason being, everybody likes it, it is extremely easy to prepare, and it is a welcome compliment to whatever the main course served.

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Through the recipe sharing process with friends and at potluck gatherings, these corn based side dishes, definitely a departure from the typical buttered corn, were recommended as easy and delicious and sure to be enjoyed by everyone. Such was indeed the case.

Not wishing to mess with a good thing, I will admit my family was reluctant when it came to the Crockpot corn, but any skepticism was soon eliminated immediately after the initial taste test than had everyone raving about the flavor likened to fresh garden corn-on-the-cob, which made me thankful that I had decided to double the batch as only a mere few tablespoons remained at the conclusion of the meal.

I also must admit I was a bit cynical myself when it came to tasting the "Corn Salad." Really? Mixing corn, mayo and Frito chips. The concept was a little hard to digest at first (pardon the pun) but the combination turned out to be a real hit and I have since prepared and served it several times. The key is to fold in the chips just before serving; otherwise, they will become soggy if the salad sits too long. I also opted to use the frozen corn in lieu of the canned corn, because I prefer the texture and flavor. It was excellent and will be my future ingredient of choice. However, don't hesitate to use the canned corn. I have also eaten it that way and it is delicious and definitely easier than first having to cook and cool the frozen corn.

Growing up, scalloped corn was also a side dish favorite. This recipe fits the bill nicely and is a great accompaniment to any chicken, pork or beef entree.

Have any other great recipes you would like to see featured?

Always looking for new recipes to share, I would once again encourage readers out there to email me your personal favorites you think others might enjoy at khuber@westfargopioneer.com

Until next time, from my kitchen to yours, happy cooking!

Corn Salad

Two cans corn (drained)

Or 1 -32 oz. package frozen corn, cooked and cooled

1 cup mayo (real)

1 cup finely chopped red onion

1 cup finely chopped green pepper

1 bag chili flavored Frito chips

Mix first four ingredients together and refrigerate. Just before serving, fold in chips.

Crockpot Corn

2 lb. package frozen corn

1 stick butter

8 oz. package cream cheese

½ cup sugar

Mix all together in crockpot. Cook on low for four hours.

Scalloped Corn

1 package corn muffin (Jiffy or Flavorite works well)

2 eggs

1 cup sour cream

1 stick butter or margarine, melted

1 can whole kernel corn (don't drain)

1 can cream style corn

Mix together all ingredients well. Placed in greased 9x13 pan and bake in 350 degree oven for about 35 minutes or until feels firm in center to touch.

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