#corn side dish

Endive Bites

Fresh, crunchy endive leaves with a creamy, cheesy filling, topped with charred corn and chili-infused honey.

Makes about 20 bites Preparation time: 45 minutes

Ingredients 2 heads baby Belgian endive 2 ears of corn 4 ounces goat cheese 2 ounces cream cheese 2 tablespoons chili pepper-infused honey (such as Mike's Hot Honey), divided (can substitute regular honey) 2 tablespoons chopped chives

Directions

Separate the endive into individual leaves. Set aside.

Char corn on grill or hot cast iron pan. Allow to cool slightly, then cut kernels off the cob and set aside.

Mix together goat cheese, cream cheese and 1 tablespoon honey.

Spread a spoonful (about 1 tablespoon) of the cheese mixture into each piece of endive.

Top with a spoonful (about 1 tablespoon) of charred corn.

Appetizer Idea: Slow Cooker Corn & Jalapeño Dip

This might just be the easiest dip ever! Just toss the ingredients in your slow cooker and it all comes together in about 2 hours. Pairs well with a crisp summer lager.

6 servings Preparation time: 2 hours 25 minutes

Ingredients

4 slices bacon, diced, plus more for topping, if desired

3 cups sweet corn, roasted/grilled and removed from cob (about 4 – 6 cobs)

2 jalapeños, seeded and diced

½ cup sour cream

1 cup shredded Pepper Jack cheese

¼ cup grated Parmesan cheese

Kosher salt and freshly ground pepper, to taste

8 ounces cream cheese, cubed

2 tablespoons chopped chives (optional, for topping)

Directions

Heat a large skillet over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

Place corn, jalapeños, sour cream, Pepper Jack and Parmesan into a slow cooker; season with salt and pepper to taste. Stir until well combined. Top with cream cheese.

Cover and cook on low heat for 2 hours.

Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes.

Garnish with bacon and chives, if desired. Serve immediately.

Mexican Street Corn Salad

This irresistibly easy corn salad has all the flavors of classic Mexican street corn! 

4 servings Preparation time: 30 minutes

Ingredients

4 ears of corn, husked

3 tablespoons mayonnaise

2 tablespoons fresh lime juice

⅛ teaspoon paprika

Pinch of cayenne pepper (optional)

2 ounces Cotija cheese or Parmesan, crumbled (about ½ cup), plus more for serving

2 tablespoons chopped fresh cilantro, plus more for serving

Kosher salt, freshly ground pepper

Directions

Prepare grill for medium heat.

Grill corn, turning occasionally, until tender and charred, 8-10 minutes; let cool slightly. Cut kernels from cobs and transfer to a medium bowl.

Whisk mayonnaise, lime juice, paprika, cayenne (if using), 2 ounces Cotija cheese, and 2 tablespoons cilantro in a large bowl; season with salt and pepper. Dressing can be made 2 days ahead; cover and chill in refrigerator until ready to use.

Add corn and toss to combine. Top with more cheese and cilantro.

My Favorite Chili Lime Grilled Corn Salad – My favorite summertime salad recipe, Chili Lime Grilled Corn Salad full of grilled corn, queso fresco, cilantro, great smoky flavors, lime, as well as piquillo peppers for a tex-mex flare. This fast, illumination dynamic salad happens with each other in twenty mins as well as creates the ideal edge. If you like grilled corn recipes as long as I perform,…

This is the time of year that you see corn on the cob everywhere. It is one of my husband’s huge weaknesses. He doesn’t care that Disneyland charges 5 bucks for an ear of corn. He will eat two of them. There is just something amazing about fresh corn on the cob. Let’s take it up a notch. How many of you have eaten Mexican street corn? As I talked about in my last chicken burrito bowl post, I just…

You may remember that this summer I became addicted to Elote Mexican Street Corn. Even though it isn’t corn on the cob season, I’m still craving those flavors. Last week we had a family cookout, my sister-in-law was in town so we all visited her at her beachfront timeshare for dinner. I was still dreaming of my summer corn so I decided to create a Mexican corn salad that could be made year round!…

Baked Corn Off the Cob

There are some childhood tasks that linger in memory: husking sweet corn, among my favorites.  I’d be sent outside with a bag to strip each cob and collect the torn off leaves and silky hairs.  We ate our piping hot corn with butter and salt — two or three per man, woman or child. There was no stopping us. Canned corn can be satisfying, too, in its own overly sweet fashion. But frozen corn…