Cornbread Waffles with Bacon

Don't own a waffle iron? Borrow one - you'll be glad you did.

INGREDIENTS

• 1 8.5 oz bix of Jiffy Corn Muffin mix
• 1 egg, beaten
• 3/4 cup milk
• 2 tablespoons vegetable oil
• 1/2 cup diced, cooked crispy bacon
• 1/3 cup cheddar cheese
• 1/4 cup diced green chilies

DIRECTIONS

1. Preheat waffle iron
2. Combine all ingredients in a large bowl - mix well
3. Spray both sides of waffle iron with non-stick spray, add batter and close
4. Cook until done, add butter to the top if you want (and why wouldn’t you) then eat.

Chinese Corn Chowder

Classic ‘hot & sour’ soup. Though you can certainly add chicken, pork or whatever you like, we’ve made this with only shiitakes & tofu…but you won’t miss the meat, trust me.

Serves 4

INGREDIENTS

• 1/4 cup finely diced smoked ham
• 1 teaspoon canola oil
• One 15 ounce can creamed corn
• 1 cup chicken broth
• 2 teaspoons cornstarch + 2 tablespoons water
• 1 tablespoons soy sauce
• 1 egg, beaten
• Kosher salt & fresh ground pepper to taste
• 2 green onions, finely diced

DIRECTIONS

1. Cook ham with oil in a small pan until crispy - set a side
2. In medium saucepan bring corn and chicken broth to a low simmer
3. In small bowl mix corn starch & water until smooth, and stir into the broth, let simmer about 5 minutes
4. While stirring corn broth in a circular direction, pour in the egg from several inches above the pot in a very slow stream (while stirring) to create ribbons
5. Stir in soy, sauce and salt & pepper to taste - simmer a couple minutes
6. Serve topped with ham & green onions

WATCH ME MAKE THIS... 

QUICK ROASTED CORN

This is awesome way to have that roasted flavor without laboring 40 minutes over a hot grill....

Serves 2​

INGREDIENTS

• 2 fresh corn cobs (husk and silk threads removed)
• cling film
• 2 tablespoons butter

DIRECTIONS

1. Wrap and seal corn in cling film
2. Microwave for 7 minutes (maybe 10, if you have an old microwave)
3. Remove with towel, beware the steam!
4. Brush butter all over
5. Turn gas up high, place cob directly on the burner, turn every 5 seconds allowing to roast a little on the surface (if you dont have gas, place in hot dry skillet).

WATCH ME MAKE THIS >>>

PUMPKIN CORNBREAD

Serves 6

Don't neglect any canned pumpkin puree leftovers. Make this stupidly awesome and easy sweet treat.

INGREDIENTS

• 1 pack Jiffy Corn Muffin Mix
• 1/3 cup milk
• 1 egg
• 1/3 cup canned pumpkin puree
• 1/4 cup butter

DIRECTIONS

1. blend ingredients as per box instructions, add the pumpkin puree and mix thoroughly

2. pour mixture into greased 8x8 oven proof dish and cook as per instructions
3. slice it up and spread on the butter, enjoy

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Grilled Corn, Onion & Goat Cheese Quesadilla

Makes two 8 inch quesadillas

You've got the juicy crunch of the corn, the beautiful sweetness of the onion and the not too melty tangy goat cheese... what can I say?

Ingredients

• 2 tablespoons olive oil
• 1 ear corn, husk removed
• 1 medium red onion
• 8oz goat cheese crumbles
• 1/2 teaspoon red chili flakes
• 1 pinch Kosher Salt
• 4 - 8 inch tortillas

Directions

1. Have your grill ready on medium heat.
2. Peel onion and slice into 1/2 rounds
3. Lightly brush red onion and corn with olive oil and place on grill
4. Cook until well marked on both sides - the onion shold take about 7 minutes, and the corn about 25
5. Cut kernels off the corn and dice onion
6. Put both in a bowl with goat cheese, red pepper flakes and salt
7. Cover two tortillas with 1/2 the mixture then top with other tortillas - press down
8. Gently place on the grill, cook for 2 minutes, then turn 90 degrees, then flip over and do same to other side
9. Cut into wedges and enjoy.

Shrimp & Corn Chowder

Makes 4 servings

So good, so simple, so quick. Made even easier by keeping a bag of raw shell-on shrimp in the freezer and a can of corn in the pantry.

Ingredients

• 1 tbsp butter
• 1/2 cup onion, finely diced
• 1 - 15 ounce can whole corn kernels
• 2 cloves garlic, minced
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1 1/3 cups milk
• 1 cup chicken broth
• 1 large potato, cut into large dice
• Salt to taste
• 1 pound 31/40 raw shrimp, peeled, deveined

Directions

1. Melt the butter in a large saucepan over medium heat and add onion, garlic and corn
2. Cook until softened then add the paprika and cayenne and cook, stirring until mixed well
3. Add the milk, stock, potato and salt
4. Bring almost to a boil, reduce to a simmer and cover
5. Stir occasionally for about 30 minutes, or until potatoes are tender
6. Add shrimp during the last 5 minutes of cooking, and cook until they just turn opaque
7. Add some fresh chopped parsley on top
8. Serve with tons of good crusty bread and a big fat salad

Corn Salad

Serves 4

You can use either fresh corn that you grill or a can of corn - and trust me...the can is very easy and still really really good. Don't knock it until you've made it.

Ingredients

• 3 ears of corn, husks removed, or
• 15 ounce can corn kernels
• 1 red pepper, diced small
• fresh cilantro, finely chopped to make about 1/4 cup
• 1/4 red onion, thinly sliced
• 1/2 teaspoon cayenne
• 4 ounces goat cheese crumbles
• Juice from 1/2 lime
• 2-3 tablespoons olive oil
• Pinch of Kosher salt

Directions

1. Brush corn with about 1 tablespoon of the olive oil and roast on the grill until softened and brown in spots (probably 20-25 minutes)- let cool, cut off the husk and put in bowl, or
2. If using the canned corn, drain the water and cook corn in a very hot pan with a little oil until it softens a bit and starts to get browned in spots - then put in a bowl
3. Add all remaining ingredients and mix well - serve and smile

Sam's Kettle Corn

Sure you can buy this at the fair, but is the fair on right now? Cuz if it's not - I've got you covered. So say goodbye to that microwave business and get this happening.

Ingredients

• 1/2 cup popcorn
• 1/4 cup oil - vegetable or canola is fine
• 1/4 cup sugar

Directions

1. Put all ingredients in a large pot
2. Stir so all kernels are covered with sugar/oil mixture
3. Turn heat to medium, cover pot with lid & wait
4. Once popping begins, shake pot continuously to keep kernels from sticking to bottom & burning
5. When popping slows - remove from heat and pour into a bowl
6. When slightly cool, separate big clumps and eat - mmmmmmm

Fish Stick Tacos

Makes 10

No laughing - I have not lost my mind and these are really good.

Ingredients

• 20 fish sticks, yes those little frozen-in-the-bag kind
• 1/2 cup sour cream
• 1/3 cup green salsa
• 10 corn tortillas
• 1/2 cup green cabbage, shredded
• 1 lime, cut into wedges

Directions

1. Bake sticks according to package directions
2. Mix sour cream and salsa, set aside
3. Warm tortillas until they get a tiny bit brown
4. Take a tortilla, add sauce, cabbage, 2 fish sticks and finally a squeeze of lime

Mexican Street Corn

Serves 4

Stupid good.

Ingredients

• 4 ears of corn, husks & silk removed
• 3 tbs olive oil
• 2 pairs wooden chopsticks
• 1/3 cup Mayonnaise
• 1/2 cup crumbled Queso Fresco or grated Parmesan cheese - on put on a plate
• Juice of 1 lime
• 1 tbs Chili Powder

Directions

1. Heat grill to medium high
2. Rub olive oil on each ear and grill until they soften and get grill marks - about 15 minutes
3. Remove from grill, insert a single chopstick into the end of each ear as a handle
4. Brush with mayonnaise, roll in cheese, then sprinkle with a little chili powder & finish with a squeeze of lime juice