Rachel's Recipes

Posts Tagged ‘Corn

This is a meal that doesn’t require too much prep (you’re only chopping an onion and some garlic) and cooks all in one skillet, which makes it perfect for an easy weekday meal.

Ingredients
1 tablespoon vegetable oil
1 pound ground turkey (or lean ground beef)
1 onion, diced
3/4 tablespoon chili powder
1/2 tablespoon cumin
1/2 teaspoon salt
3 garlic cloves, minced
1 tablespoon brown sugar
15 oz can tomato sauce
14.5 oz can diced tomatoes with green chiles
2 cups water
2 cups elbow noodles
1 cup frozen corn
2 cups shredded cheese (Mexican or cheddar blend)

Directions
Heat the oil in a 12 inch skillet. Add the turkey (or beef), onions, chili powder, cumin, and salt and cook until the meat is browned. Stir in garlic and brown sugar and cook until fragrant (less than a minute).

Stir in tomato sauce, tomatoes, water, and pasta and cover with a lid. Stir often to maintain a steady simmer and cook until the pasta is tender, about 12-15 minutes.

Remove from heat. Stir in one cup of cheese and the corn. Top with the remaining cheese and cover for a 2-3 minutes, until the cheese is melted.

Adapted from: Mel’s Kitchen Cafe

The original recipe says this serves six, but we liked it so much there was barely enough left for me to take for lunch the next day. It’s a rich dish, but really easy since the only thing you have to cook before dumping it into the crock is the bacon.

Ingredients
8 slices bacon
1 can cream-style corn
1 can (use the cream-style corn can to measure) frozen corn (you could also use one can of corn, undrained, but I tried to make it a tad healthier with the frozen corn)
1 can (12 ounces) evaporated milk
3-4 potatoes (I used russets)
1 medium onion, chopped
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper

Directions
Place bacon on a wire rack on top of a baking sheet (with sides) or low pan. Bake in the oven according to package directions while prepping the rest of the ingredients.

In a slow cooker dump the cans of corn and evaporated milk.

Chop onion and cut potatoes into bite sized pieces. Add to the corn and stir, adding more potatoes if needed.

Once bacon has cooked, chop or crumble in into the slow cooker. (I didn’t blot the bacon on paper towels before doing so since most of the fat gathered on the baking sheet and I wanted the extra flavor.)

Season with Worcestershire, salt, and pepper. Stir and cover.

Cook on low for 8 hours (or high 4 hours) or until potatoes are softened.

Adapted from: Betty Crocker

Ingredients
4 pieces thick-sliced bacon, chopped
1 medium Vidalia onion, finely chopped
1 medium red bell pepper, chopped
Salt and freshly ground black pepper
1 small jalapeno, chopped seeds and ribs removed
3 cloves garlic, finely chopped
1/4 cup all-purpose flour
4 cups chicken stock
2 large red potatoes, well scrubbed and small diced
1 cup heavy cream
16 ounces frozen corn
1/4 teaspoon cayenne pepper
1 bay leaf

Directions
In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.

Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.

Source: Gina Neely

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