Off the Cob Corn Recipes

The freshest and best corn recipes straight from Nebraska's own kitchens.




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(This story first appeared in the July/August 2012 issue of Nebraska Life Magazine)


Corn. It’s the staple crop of our state and nation. The importance of the golden tasseled ear to Nebraska agriculture is recorded in the etched stone walls of our capitol in Lincoln, and is reflected even in the name of our beloved Cornhusker athletic teams. We fill our fuel tanks with it. Pop it for pleasure. Backyard farmers tend the sweet variety in sunny plots and hardworking Nebraska families have earned a living selling it from roadside stands and the back of pickups for generations.

Soon, King Corn will tower in fields taller than the tallest residents of Nebraska, which among seed corn producing states typically ranks third in annual production. But when it’s ripe on the stalk, sweet corn is first on summertime menus.

Hot buttered corn-on-the-cob is classic. But the versatile kernel is capable of so much more. We harvested the cherished family recipes of corn cookers statewide and offer a few here from our cornucopia to yours. All hail the king!

 

Friendly Mexican Corn Dip

Stephanie Svehla, Friend

“We like this recipe with Tostitos chips or Fritos Scoops,” writes Stephanie Svehla of Friend, who originally received this recipe from a friend. “I usually take it to our cabin near Clarks, or make it with other Mexican dishes.”

 

1 bundle of green onion, chopped fine 

1 cup sour cream 

1 cup mayonnaise  

1 4 oz-can of diced green chiles 

2 11 oz-cans of Mexicorn, drained 

8 oz shredded Mexican cheese  

chopped jalapenos to taste

 

(Serves 10-12)

In a large bowl, thoroughly mix half of the cheese with remaining ingredients. Spread evenly in glass bowl or square baking dish. Spread remaining cheese evenly over the top. Refrigerate until firm. Serve with tortilla chips.

 

Madison County Corn Casserole

Jayne Temme, Meadow Grove

When Jayne Temme would plan to visit her two daughters in Colorado, the girls had one request: Bring along some fresh corn grown near the Madison and Pierce County line, and the rest of the ingredients to whip up her family’s famous corn casserole.

 

1 can creamed corn 

2 cans whole kernel corn (do not drain) or equal amount of fresh corn 

1 cup uncooked elbow macaroni 

1 cup Velveeta cheese

1/4 cup butter or margarine 

1 tsp dried onion  

salt and pepper to taste

 

(Serves 10-12)

Mix all ingredients thoroughly in large bowl and then spread evenly across greased casserole dish. Bake at 350° for 40 minutes. Check and stir casserole and bake uncovered for an additional 20 minutes.

 

 

 

Witt’s CAT (Corn, Avocado, Tomato) Salad

Twyla Witt, Thedford

This recipe has become a favorite on Tom and Twyla Witt’s sandhills  ranch near Thedford. Like many ranch wives, Twyla collects recipes, and since Tom enjoys both avocado and corn, this is one of his favorites, Twyla said.

 

2 cups cooked corn, fresh or frozen 

1 avocado, cubed 

1 small container grape or cherry tomatoes, (approx. 30) halved

1/2  cup finely diced red onion

1/4  cup celery, chopped

1/4  cup red or green peppers, chopped, optional

Dressing 

2 Tbsp olive oil

1/2 tsp grated lime zest  

1 tsp fresh lime juice

1/4 cup chopped cilantro, or vary amount to taste

1/4  tsp salt, or to taste

1/4  tsp pepper, or to taste

 

(Serves 4-6)

Sprinkle the lime juice over the avocado and lightly toss to keep the avocado from darkening, then combine the corn, tomatoes, onion, celery, peppers and avocado in a large bowl. Mix together the other dressing ingredients in another bowl. Then gently pour the dressing over the salad ingredients and lightly toss. Cover and refrigerate until serving.

 

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