These Zucchini Corn Fritters are filled with juicy corn, cheddar cheese, fresh zucchini, and fried crispy to golden perfection!
This Vegetable Stir Fry Recipe is made with mushrooms, broccoli, bell peppers, baby corn, water chestnuts, soy sauce, and sesame seeds.
This tangy roasted baby corn recipe is full of flavor and super easy to make! It makes a great side dish and is ready in just 20 minutes.
This crustless Sweet Corn and Zucchini Pie is so incredibly simple to make and it's the perfect way to enjoy summer produce!
Zucchini and Sweet Corn Quiche is both a breakfast and a savory dinner that will fuel you for the day ahead or fill you up at dinner time.
These easy pancakes are the perfect side dish or appetizer to any meal. And best of all, they don’t even taste “healthy”!
These sweet pickled jewels are so tasty you will be picking one from the jar every time you open the refrigerator door. INGREDIENTS 4 (14 oz) cans mini corn cobs, drained 16 ounces apple cider vinegar 1 cup sugar 3 teaspoons pickling spices 3 cloves garlic DIRECTIONS Bring the vinegar, sugar and pickling spices to a boil over high heat; reduce heat and simmer for a couple of minutes. Meanwhile, place the garlic and corn cobs into 500ml sterilized jars. Pour the hot vinegar into the packed jars, filling to just below the rim. Place the snap lid over the rim and lightly screw on the twist ring. Place into a hot water bath just covering the jars with water; boil for 10 minutes. Remove the jars from the water bath and allow cooling completely until the snap lids pop. Store for at least two weeks to allow the flavour to permeate the corn, refrigerate after opening.
I don't remember what started the search for 'The' crab and corn chowder recipe, but I know I did search. And I tried a few that looked really good. Only one of them really satisfied what I was looking for~ creamy, thick, scrumptious and relatively easy. Unfortunately, I pretty much lost it and couldn't remember which recipe was it. Honestly, I think that I made some adjustments to a recipe that would make it fit into my needs. So after again trying some of the recipes I found and not really feeling that any where 'The' recipe, I came up with my own. And from the first attempt, it has always been a hit with my family. Since it is a recipe I made up as I went along, the children call it Mom's Crab and Corn Chowder. And they lament that there is never any leftovers to speak of. At dinner one night, my daughter claimed any remaining chowder for her lunch the following day. To her disappointment there were about two spoonfuls. That brings me to the subject of 'servings' for this recipe. I've never measured it so I will guestimate that is makes about 8~10 servings, which is enough for our dinner table. The only difficult thing about making the chowder is the price of crab. If you want to make the crab go a bit further, you could use more flour {say 1/2 cup} broth and cream to stretch it. Also, fill in with more potatoes. We like to keep it like this, with lots of crab though. It's our cold weather treat! I think one of the greatest compliments I ever received related to my cooking was from my mother-in-law about this chowder. She's from New England so seafood is home to her. One day when I was responsible for her meals for a few weeks, I brought some of my crab and corn chowder to her. A week or so later, she said, "You know, you could make that crab and corn chowder for me again sometime. I really liked it." From a New England gal, that was a real compliment. Mom's Crab and Corn Chowder 4-6 new potatoes, chopped {about 2 cups} ½ c butter 1 small sweet onion, chopped 1/3 c flour 2+ c chicken broth 2 c half and half 2 tsp crab seasoning {such as Old Bay} 1 tsp sea salt 1 tsp pepper 1 tsp dried thyme 1/4 tsp cayenne pepper 1~2 bay leaves 16 oz frozen sweet corn 16 oz lump crab meat scallions shredded cheddar Parboil potatoes*; immediately submerge in cold water to stop cooking. Set aside or in the fridge until ready to add to chowder. Melt butter in dutch oven on stove top; add chopped onion and saute for 5 minutes or until translucent. Stir in 1/3 c flour; slowly add 2 c chicken broth, whisking. Slowly stir in 2 c half and half; season with salt, pepper, crab seasoning, cayenne, thyme, and a bay leaf. Add parboiled potatoes, frozen corn and crab meat; simmer over low heat, stirring occasionally for 30-45 minutes. Add more chicken broth to thin if needed. Remove bay leaves before serving. Garnish with shredded cheddar, sliced scallions and crab seasoning before serving. ~Tips and Tricks~ *To parboil, bring a pot of water to a boil, add diced potatoes and let boil for 5 minutes; rinse in cold water to completely cool and set aside til ready to use. *To keep half n half from curdling, measure out the needed amount before you start cooking. Let it set on the counter to warm up to room temperature. Or at least slightly so it isn't refrigerator cold when added to the chowder. *Since we use whole milk, I don't buy half n half. I use a lot of whipping cream in cooking and baking. To make half n half, I just combine equal parts of cream and whole milk. *Fresh corn would be so delicious in this, but I make this quite often in the winter so use frozen corn. If you make during season, I suggest fresh corn off the cob, about 3-4 cups.
This crustless Sweet Corn and Zucchini Pie is so incredibly simple to make and it's the perfect way to enjoy summer produce!
Summer Corn and Cucumber Salad with Fresh Herbs
This summer puree is filled with fresh sweet corn, sun ripened zucchini, zesty chives and some ground turkey for some extra protein!
These baked corn fritters are made gluten free and are the perfect side for chili or stew!
Zucchini and Corn Fritters are lightly fried savory pancakes made with shredded zucchini, whole kernels of corn, lemon juice, pecorino romano, and garlic. Serve this 30 minute recipe as a side or appetizer.
Easy low-carb keto corn tortillas with the most flexible texture and corn tortillas flavor without the carbs!
Corn on the cob is cooked in boiled water that's flavored with a little sugar and lemon juice to make the sweetest, quickest, tastiest corn.
These Zucchini and Corn Fritters are the mix of two classic summer veggies into one delicious and easy recipe. Perfectly crispy, enjoy them as a savory breakfast, as a snack, or as as veggie-loaded side dish to any meal.
