#cornlovers

This Sesame Corn Salad is a tasty and refreshing dish that combines the richness of sesame seeds with the sweetness of fresh corn. It tastes great with any meal or as a healthy snack because of its bright colors and tangy dressing.

Ingredients: 2 cups of fresh corn kernels. 1/4 cup of red bell pepper, diced. 1/4 cup of cucumber, diced. 2 tablespoons of sesame seeds. 2 tablespoons of fresh cilantro, chopped. 2 tablespoons of sesame oil. 1 tablespoon of rice vinegar. 1 tablespoon of soy sauce. 1 teaspoon of honey. Salt and pepper to taste.

Instructions: In a large bowl, combine the fresh corn kernels, diced red bell pepper, and diced cucumber. In a small pan, toast the sesame seeds over medium heat until they turn golden brown. Set aside to cool. In a separate bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, salt, and pepper to make the dressing. Pour the dressing over the corn mixture and toss to coat everything evenly. Sprinkle the toasted sesame seeds and chopped cilantro on top as a garnish. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together. Serve the Sesame Corn Salad chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Air Fryer Street Corn is a quick and easy way to enjoy the flavors of Mexican street corn right at home. The air fryer gives the corn a perfect char while keeping it tender and juicy. Topped with creamy mayonnaise, tangy cotija cheese, and a touch of spice, it's a delightful snack or side dish.

Ingredients: 4 ears of corn, husked. 2 tablespoons olive oil. 1/4 cup mayonnaise. 1/4 cup sour cream. 1/2 cup crumbled cotija cheese. 1 teaspoon chili powder. 1/4 cup chopped fresh cilantro. 1 lime, cut into wedges.

Instructions: Get your air fryer ready by heating it up to 400F 200C. Put each corn ear in the air fryer basket and brush it with olive oil. In the air fryer, cook the corn for 10 to 12 minutes, stirring them every now and then, until they are charred and soft. In a small bowl, mix the mayonnaise and sour cream together while the corn is cooking. Put the crumbled cotija cheese and chili powder in a different bowl. The corn is done when it comes out of the air fryer. Let it cool down a bit. Cover each corn ear with the mayonnaise-sour cream mix. Then, sprinkle with the cotija cheese and chili powder mix. Serve with lime wedges on the side and chopped cilantro on top. Have fun with your tasty Air Fryer Street Corn!

Prep Time: 10 minutes

Cook Time: 12 minutes

This Sweet Corn Cheesy Pasta is a great summer dish because it has both sweet fresh corn and creamy cheddar cheese. It's a warm and tasty meal that's great for summer parties or dinners during the week.

Ingredients: 8 oz pasta. 2 cups fresh sweet corn kernels. 2 tbsp butter. 2 cloves garlic, minced. 1 cup heavy cream. 1 cup shredded cheddar cheese. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Follow the directions on the package to cook the pasta. Remove the water and set it aside. Melt the butter in a big pan over medium-low heat. Add the minced garlic and cook for one to two minutes, until the garlic smells good. For 3 to 4 minutes, until soft, add the sweet corn kernels. Add the heavy cream and bring it to a low boil. Add the crumbled cheddar cheese and mix it in until it melts and is smooth. Add pepper and salt to taste. Toss the cooked pasta around in the pan after adding it. Add fresh parsley as a garnish if you like. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

The classic Kenny Rogers Corn Muffins are a great mix of sweet and savory tastes. You can eat these muffins for breakfast or as a snack. The corn kernels give each bite a great texture.

Ingredients: 1 cup cornmeal. 1 cup all-purpose flour. 1/4 cup sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 cup buttermilk. 1/4 cup vegetable oil. 2 large eggs. 1/2 cup corn kernels fresh or frozen.

Instructions: Warm up your oven to 400<F 200C and put paper liners in a muffin tin. Put the cornmeal, all-purpose flour, sugar, baking powder, and salt in a bowl and mix them together. Whisk the eggs, vegetable oil, and buttermilk together in a different bowl until everything is well mixed. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Be careful not to mix too much. Add the corn kernels to the batter and mix them in. Fill up each muffin cup about two thirds of the way to the top with batter. After the oven is hot, bake the muffins for 15 to 18 minutes, or until a toothpick stuck in the middle comes out clean. When you take the muffins out of the oven, let them cool for a few minutes in the pan before moving them to a wire rack to cool all the way through. You can eat these tasty Kenny Rogers Corn Muffins warm or at room temperature.

Prep Time: 15 minutes

Cook Time: 15 minutes

The outside of these vegan corn fritters is crunchy, and the inside is soft. They are also full of sweet corn flavor. They're great as an appetizer or side dish for any event.

Ingredients: 2 cups corn kernels. 1/2 cup gluten-free flour. 1/4 cup chickpea flour. 1/4 cup finely chopped red bell pepper. 1/4 cup finely chopped green onions. 1/4 teaspoon baking powder. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 1/4 cup almond milk. 2 tablespoons olive oil.

Instructions: In a mixing bowl, combine corn kernels, gluten-free flour, chickpea flour, red bell pepper, green onions, baking powder, garlic powder, onion powder, salt, and pepper. Add almond milk gradually while stirring until you get a thick batter consistency. Heat olive oil in a skillet over medium heat. Scoop about 2 tablespoons of batter and drop it into the skillet, flattening slightly with the back of the spoon. Cook for 3-4 minutes on each side or until golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate to drain excess oil. Repeat with the remaining batter. Serve warm with your favorite dipping sauce or salsa.

Prep Time: 15 minutes

Cook Time: 10 minutes

This quick and easy gluten-free corn and zucchini sauté is the perfect side dish or light meal. It's bursting with flavors and ready in just 10 minutes!

Ingredients: 1 cup fresh or frozen corn kernels. 1 medium zucchini, diced. 2 tablespoons olive oil. 1 clove garlic, minced. 1/2 teaspoon paprika. Salt and pepper to taste. 2 tablespoons fresh parsley, chopped.

Instructions: In a pan, heat the olive oil over medium-high heat. Put in the minced garlic and cook for one minute, until the garlic smells good. Put in the diced zucchini and cook for three to four minutes, until it starts to get soft. Add the corn kernels and stir them in. Cook for three to four more minutes, until the corn and zucchini are soft and slightly caramelized. Add salt and pepper, as well as paprika. Mix things together well. Take it off the heat and add some fresh parsley on top. Serve right away and enjoy!

Prep Time: 5 minutes

Cook Time: 5 minutes