Easy and Quick Recipes

Ingredients 4 slices bacon, cut into 1-inch strips 4 cups corn kernels Coarse salt and ground black pepper Pinch of red-pepper flakes 2 to 3 scallions, sliced Directions Cook bacon in a large skillet over medium-high heat, turning occasionally, until browned, 4 to 6 minutes. Add corn kernels; season with salt, pepper, and a pinch of crushed red pepper. Cook, stirring often, until corn is tender, 5 to 8 minutes. Stir in scallions. Serve immediately.

Ingredients 6 medium zucchini, diced Coarse salt and ground pepper 1 pound orzo 4 tablespoons extra-virgin olive oil 5 cups corn kernels (from 6 ears corn) 1 small red onion, chopped 1 jalapeno, seeded and diced 1 tablespoon lemon zest 1/4 cup fresh lemon juice (from 3 lemons) 1 cup fresh basil leaves, torn 4 ounces feta, crumbled (2 cups) Directions Place zucchini in a colander and toss with salt. Place colander in sink and let sit 20 minutes. Meanwhile, in a large pot of boiling salted water, cook orzo according to package instructions. Drain and rinse under cold water to stop the cooking; transfer to a large bowl. In a large skillet, heat 1 tablespoon oil over medium. Add corn and cook, stirring occasionally, until just tender, 4 minutes. Add to pasta along with zucchini, 3 tablespoons oil, onion, jalapeno, and lemon zest and juice; season with salt and pepper. Stir in basil and feta. Prep Time: 35 minutes Total Time: 35 minutes Serves: 6 ...

Ingredients 2 tablespoons vegetable oil 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks (about 5 cups) 1 medium onion, chopped 1 box (10 ounces) frozen corn, thawed 1 1/2 teaspoons curry powder Coarse salt and ground pepper 2 cans (14.5 ounces each) vegetable broth 1/2 cup heavy cream Directions In a large heavy pot, heat oil over medium-high; add squash and onion. Cook until onion is soft, about 6 minutes. Add corn and curry powder; cook until curry is fragrant, about 2 minutes. Season with salt and pepper. Add broth and simmer until squash is tender, about 25 minutes. In a blender, blend half the soup until smooth. Return to pot and stir in cream; heat through over medium-low (do not boil). Prep Time: 15 minutes Total Time: 40 minutes Serves: 4

Ingredients 4 cups   low-sodium chicken broth 2  16-oz. bags frozen corn 1  onion, finely chopped 1  red bell pepper, seeded and diced 2  carrots, cut into 1/4-inch rounds 2  russet potatoes, diced 1  bay leaf Salt and pepper 1 pound   medium shrimp, peeled and deveined 1/2 cup   heavy cream, optional 1/4 cup   chopped fresh parsley Preparation 1. Combine chicken broth, corn, onion, bell pepper, carrots, potatoes, bay leaf, 1 cup water and 1 tsp. salt in slow cooker. Cover and cook on low until vegetables are tender, about 6 hours. 2. Puree 3 cups of soup in a blender and return to slow cooker. Stir in shrimp. Cover and cook until shrimp are pink and firm, 10 to 15 minutes. Stir in cream, if desired, and cook until warmed through, about 2 minutes. Season with salt and pepper, sprinkle with parsley and serve.

Ingredients : 2 (15 ounce) cans whole kernel corn, drained 2 cups grated cheddar cheese 1 cup mayonnaise 1 cup green pepper, chopped 1/2 cup red onion, chopped 1 (10 1/2 ounce) bag coarsely crushed Fritos chili cheese corn chips Directions : Mix first 5 ingredients and chill. Stir in corn chips just before serving.

Ingredients 6  slices center-cut bacon, chopped 1 cup   prechopped onion 1/2 cup   prechopped celery 1 teaspoon   chopped fresh thyme 1  garlic clove, minced 4 cups   fresh or frozen corn kernels, thawed 2 cups   fat-free, lower-sodium chicken broth 3/4 pound   peeled and deveined medium shrimp 1/3 cup   half-and-half 1/4 teaspoon   ground black pepper 1/8 teaspoon   salt Preparation 1. Heat a large Dutch oven over medium-high heat. Add bacon to pan; saute 4 minutes or until the bacon begins to brown. Remove 2 slices bacon. Drain on paper towels. Add onion and next 3 ingredients (through minced garlic) to pan, and saute for 2 minutes. Add corn, and cook 2 minutes, stirring occasionally. Add broth; bring to a boil, and cook for 4 minutes. 2. Place 2 cups of corn mixture in a blender. Remove the center piece of blender lid (to allow steam to escape), and secure lid on blender. Place a clean towel over opening in...

Ingredients 2 1/2 pounds   baby red potatoes, each cut in half Salt and pepper 6  ears corn (3 1/2 lb. unshucked or 1 1/2 lb. frozen) 3 tablespoons   unsalted butter 2 teaspoons   dried thyme 1/4 cup   chopped flat leaf parsley Preparation In a large saucepot, cover potatoes with water and 1 tsp. salt, and bring to a boil. Simmer until potatoes are tender, about 15 minutes. Using a slotted spoon, remove potatoes, put them in a large bowl and set aside; cover with foil to keep warm. Leave water in saucepot. Using a sharp chef's knife, slice corn kernels from cobs. Bring potato water back to a boil and add corn. Cook for 1 minute; drain. Combine potatoes and corn in a large bowl. Toss with butter and herbs and season with salt and pepper. Serve hot. Change the herbs. If you don't care for thyme, swap in another herb, such as marjoram or oregano.

Ingredients 6  ears corn 1/3 cup   butter, softened 2 teaspoons   fresh basil, minced 2 teaspoons   fresh oregano, minced Preparation Pull back husks of corn, leaving them attached. Remove and discard silk; replace husks around corn. Place corn in a large stockpot; fill with water to cover. Soak 20 minutes; drain. Pull back husks of corn; set aside. Blend butter with herbs and brush evenly over corn; replace husks. Grill corn over medium-high heat, covered, about 15 minutes, until corn is tender.