3 Delicious and Healthy Corn Recipes

The following corn recipes are sure to change your perspective of corn. Typically enjoyed on the cob, in succotash or Shepherd's pie, corn recipes can be... kind of boring at times. The following 3 recipes feature corn as the star, and of course they are not the traditional corn recipes you'd expect. Salsa can still excite your taste buds with no tomatoes, chowder doesn't necessarily require clams, and our chili recipe will thrill your taste buds with zesty zing, even though it's "white"!

Corn Salsa

Ingredients:

• 2 Cups Corn (4 medium ears fresh and removed from cobs, or frozen), lightly steamed and cooled
• 1 medium onion, chopped
• 1 medium red bell pepper, chopped
• 1 jalapeno pepper, finely chopped
• 1 tsp. cumin
• 1/2 bunch cilantro, chopped
• 1 Tbsp. brown sugar
• 2 Tbsp. apple cider vinegar
• 1 large lime, juiced

Mix all ingredients together and chill several hours in a covered container before serving. Serve as a dip with corn chips, or use in burritos, tacos, enchiladas or any other Mexican recipe in place of traditional salsa.

Serves 6 to 8.

Corn Chowder

Ingredients:

• 1 Tbsp. butter
• 2 strips of bacon, chopped
• 1/2 large sweet onion, chopped (about 1/2 cup)
• 1 large carrot, grated
• 1 celery stalk, chopped (about 1/2 cup)
• 3 large ears of sweet corn, kernels removed from the cobs (about 2 cups), cobs reserved
• 1 bay leaf
• 3 1/2 cups whole milk
• 1 large Yukon Gold potato, or Russet, peeled and diced
• 1/4 red bell pepper, chopped (about 1/4 cup)
• Kosher salt and fresh ground pepper
• 1/2 teaspoon fresh thyme leaves

1. Melt the butter in a large saucepan. Add the chopped bacon and fry 3 to 4 minutes. Before it browns add onions and celery before cooking another 5 minutes.
2. Break the corn cobs in half and place them in the saucepan. Add bay leaf and milk, and bring the mixture to a boil before reducing to a simmer. Place a cover on the pot and simmer for 30 minutes at the lowest setting possible to avoid any scalding of the milk on the bottom of the pan.
3. Remove the cobs and bay leaf and discard. Add the potatoes, red pepper, salt and ground pepper to taste. Bring heat up to a simmer and cook another 15 minutes, until the potatoes are almost tender.
4. Add the corn kernels, grated carrot and thyme. After chowder returns to a boil, simmer another 5 minutes.

Serves 4.

Corn Chicken Chili

Ingredients:

• 1 1/2 Tbsp. butter
• 1 Cup chopped onion
• 2 stalks celery, sliced thin
• 4 cups cooked, chopped chicken breast
• 2 (15 ounce) cans cannelloni beans, rinsed and drained
• 2 (14.5 ounce) cans chicken broth
• 2 (11 ounce) cans white corn, drained
• 2 (4 ounce) cans chopped green chili peppers
• 4 tsp. cumin
• 1/2 tsp. chipotle chili powder
• 1 Cup shredded sharp cheddar cheese

1. In a medium pot, melt the butter and add the onion and celery. Saute and stir until onion is translucent.
2. Add the chicken, beans, broth, corn, chili peppers, cumin and chili powder. Bring to a boil, cover, reduce heat and simmer for 30 minutes.
3. Serve in bowls and sprinkle the cheese over the chili.

Serves 8.