Cracking Corn

So Simple...

1 Can Corn (drained and rinsed)
1 Small Green Bell Pepper (diced)
Salt/Pepper
Olive Oil
Frank's Red Hot Sauce

Add corn and pepper to a bowl
Season with salt/pepper
Drizzle with olive oil
Add 15-20 shakes (or to your liking) of Frank's Red Hot Sauce
Mix well
Let stand 5 minutes
Serve alongside chicken or steak

***If you like this recipe..check out our cookbook Forkful of Simplicity.  They are available for purchase at http://forkfulofsimplicity.blogspot.com...Enjoy!   

Garden Corn

Delicious Anytime Of The Year...

3 Cups Cooked Corn (fresh or frozen)
Vegetable Oil
2 Small Zucchini (diced)
3 Cloves Garlic (minced)
Handful of Basil (torn into pieces)
2 Chives (sliced small)
Handful of Parsley (chopped)
1 1/2 Teaspoon Lemon Juice
Salt/Pepper

Coat the bottom of a pan with vegetable oil
Add zucchini and garlic
Cook for 3-4 minutes
Add corn and cook for 2 minutes or until warmed
Remove from heat add basil, chives, parsley and lemon juice
Season with salt/pepper
Serve warm or cold

If serving cold allow to cool in the refrigerator for 1 hour

Corn Chowder

Soup For the Soul...

1 Large Onion (chopped)
2 Cloves Garlic (Chopped)
Vegetable Oil
1/4 Teaspoon Red Pepper Flake
2 Boxes Frozen Corn (10 oz. each)
3 Cups Low Sodium Chicken Broth
1 Cup Half/Half
Salt/Pepper
6-8 Slices Pre-Cooked Bacon (cut into bite size pieces)

Over medium heat coat the bottom of a Dutch Oven (or stock pot) with vegetable oil
Add onions and garlic
Cook till soft about 5-7 minutes
Add red pepper flake and cook, stirring, for 2 minutes
Add corn, cook additional 2 minutes
Season with salt/pepper
Add broth and half/half
Bring to a boil then turn down heat to simmer for 15 minutes
***Allow soup to cool
Transfer half of the soup to blender and puree till smooth
Return pureed soup to pot
Re-season if necessary with salt/pepper
Stir in bacon

***Be careful when blending hot foods - make sure soup is cool enough to handle before pureeing

Black Bean and Corn Salad

A No Cook Recipe...My Mother In Law Loved It

1 Can Black Beans (drained and rinsed)
1 Can Corn (drained and rinsed)
1 Red Bell Pepper (seeded and diced)
1 Jalapeño (optional; seeded and sliced thin)
1/2 Small Red Onion (diced)
2 Tablespoons Vegetable Oil
2 Teaspoons Hot Sauce
1 Lime (juiced)
Cilantro (a small handful chopped)

In a medium size bowl combine all ingredients
Let stand 15 minutes before serving
Can be served as a side dish or with tortilla chips as an appetizer

***this recipe can be made ahead of time and refrigerated