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The Corn Is As High As An Elephant’s Eye

August 19, 2012

And I am tired of plain ole corn on the cob……yummy though it is! So I pulled out some of my other tried and true corn recipes and decied to share my four favorites with you. Each one of these takes very few ingredients, most of which you probably have on hand, is simple to prepare, and delish all year round. Bon Appetit!

This first recipe comes from my sister-in-law and I love it because you just throw the ingredients in the crock pot and you are done! We eat it year round.

Crock Pot Corn Chowder


2 ½ cups milk

1 can creamed corn

1 can mushroom soup

1 onion chopped

1 cup frozen petite corn

1 cup shredded potatoes


Crock pot…6 hours


Can add chicken or ham

This second recipe comes from my friend Kathy. Again so quick to make. So good to eat….as a side dish or a main dish with a big salad. A real winner for sure.

Corn Casserole


1 stick butter melted

8 oz. sour cream

1 box mix that makes 6 corn muffins

1 can cream style corn

1 can whole kernel corn, drained

2 eggs, beaten


Mix….bake at 350    45 min.

The third recipe is a variation on the veggie packets we used to prepare ahead of time and take with us on camping trips. Nothing is better than food cooked over a campfire with a bit of smoke and char!

Grilled Corn on the Cob with Garlic and Herbs

6 large ears corn with husks removed and cleaned


Mix the following:

4 T. olive oil

1 T. butter

Salt and pepper to taste

2 cloves garlic finely chopped

¼ cup each chopped tarragon and cilantro


Brush ears with above herb mixture


Wrap each ear in tin foil. Grill over medium heat for 15 min. until tender. Remove from foil and leave on grill just long enough to brown nicely and get those pretty grill char marks! Delish!

Lastly a corn and tomato salad that absolutely hits the spot on hot summer nights or at your picnic by the lake.

Fresh  Corn and Tomato Salad


6 ears corn

3 large fresh tomatoes

1/2 large onion or about 1 cup chopped sweet onion

1/2 cup chopped fresh basil

two to three sprigs fresh oregano

2 tablespoons white balsamic vinegar

1/4 cup olive oil

coarse sea salt

fresh ground pepper


Boil corn in large pot of water for about 7 minutes. Drain and plunge corn into cool water. Cut corn off cob and set aside to cool completely.


Chunk tomatoes and chop onion. Coarsely chop basil and strip the oregano off stems. Place cooled corn, chopped vegetables and herbs into large bowl. Toss with vinegar and olive oil. Season to taste. Serve chilled or room temperature


 So here’s to happy summer time eating… nights and fun filled days.

Chatty Grandma




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