Shoepeg Corn Casserole

This casserole makes a nice vegetable side dish.  

 Shoepeg Corn Casserole

1 celery stalk, chopped

1 onion, chopped

1/2 red pepper, chopped

1/2 cup shredded sharp cheddar cheese

1 can shoepeg or white corn, drained

1 can green beans, drained

1 can cream of celery or mushroom soup

8 oz. sour cream

Salt and Pepper, to taste

1 sleeve Ritz, crushed

1/2 cup butter, melted

Preheat oven to 350.  Grease a casserole dish or 8 x 8 pan.  In a bowl, mix the celery, onions, red pepper, cheese, corn, beans, soup, and sour cream.  Season.  Put in the prepared casserole and sprinkle the cracker crumbs on top.  Pour the melted butter on top and bake for 45 minutes.

Burrito Bowls

 Michelle made us these delicious and easy Burrito Bowls when we visited.  They are healthy and every one of her kids loved it.  She pressure cooked her black beans, but you could use canned.

Burrito Bowls   

Quinoa, cooked

Black beans, pressure cooked in Instant pot or canned

Corn ( Cook in a skillet with oil, garlic salt, salt, pepper, cilantro, lemon juice, pepper flakes- all to taste)

Avocado, chopped

Salsa

Let everyone layer the ingredients in a bowl.  Other ingredients of choice could be added like chicken, sour cream, rice, onion, tomato, etc.

 

Crockpot Creamed Corn

My husband has always loved creamed corn- you know that gloopy stuff that comes in a can.  Actually, he likes any kind of corn.  I saw this recipe and gave it a try. It was really flavorful and delicious and not gloopy at all!

Crockpot Creamed Corn

2 1/2 lbs. frozen corn

1 cup heavy cream

1 8 oz package cream cheese, softened

6 T. butter, softened

1/2 cup parmesan cheese, grated

1 T. Sugar

Salt and pepper to taste

Put the cream, cream cheese, and butter in the crockpot.  Whisk together until as smooth as you can get it.  Add the corn, parmesan, sugar, and salt and pepper and stir.  

Cook on low for 4-5 hours.  Stir occasionally.  Cook until the mixture is smooth and creamy and the corn is done.

Served here with ribs.

Corn Dip

 Need a good dip recipe for a July 4th barbecue?  This one is delicious!
Corn Dip
2 cans corn, drained
1 can diced green chilis (7 oz.)
1 small green pepper, diced fine
1 (or more) jalapeno peppers, diced fine, seeds removed (this is so much to taste.  Start with a little and add more if you want more kick)
small bunch green onions, chopped fine
1 cup sour cream
1 cup mayonnaise
1 teaspoon garlic salt (more or less to taste) You can also use garlic powder and then add salt to taste
Ground pepper, to taste
16 oz. shredded sharp cheddar cheese
Lots of tortilla chips or Fritos Scoops