Corn Archives - Vegetable Recipes

Cheesy Broccoli Cornbread

Mary Younkin — Thu, 30 Oct 2025 19:50:13 +0000

Cornbread may not be the first thing that comes to mind when you think of comfort food. But once you try this Cheesy Broccoli Cornbread, that will have to change. It’s the kind of side that starts with “just a small piece” but always ends with me going back for more.

Broccoli Cornbread

If only you could have been in my kitchen when I first baked this broccoli cornbread recipe. The delightful scent of it filled the air. This is one of those recipes that smells so good baking, you can’t help but find yourself hovering near the oven door.

You’d take a square of the warm, cheesy broccoli cornbread to eat it straight out of the pan. And, I’d say to be careful because it’s still hot. But then, I’d also be eating one right alongside you. Because who wants to wait?

Broccoli and Cheese Cornbread

Look, I adore vegetables. I don’t deny it. And, I’m convinced that more people would love vegetables if they got to experience them this way. Cheesy and flavorful, wrapped in a moist cornbread. This kind of recipe is a great way to sneak some extra broccoli into little kids without a fight.

I was inspired to try this with broccoli after making a side of corn spoon bread. The texture in this is very close to what it would be as a broccoli spoonbread. Rich and moist, it’s almost a little custardy, kind of like a corn pudding.

Cheesy Cornbread

This kind of side dish will always remind me of my mom. Every holiday, she tried to make something special out of the limited ingredients she had access to. So at Christmas and Thanksgiving, sweet corn pudding was always on the table.

And, when New Year’s rolled around, she’d prepare a big pot of beans, and she’d bake cornbread in her cast iron skillet. If she was blessed enough to have a little extra in the budget, she’d chop up a slice or two of ham for the beans.

As a kid, that humble meal was not my favorite. But now I look back and realize that these were more than just meals. They were traditions that she built with intention, creating moments we kids could count on year after year.

I try to find ways to build those same moments with my own kids. And, so I’m always looking for recipes that they really enjoy. I didn’t expect this to really be as big a hit with them, but my boys happily devoured the whole pan!

Broccoli and Cheese

If you have a broccoli hater in the family, this broccoli and cheese cornbread might convince them to give the little trees another try. Cheese seems to make everything better. And, I’m always looking for a new take on this classic combo.

I love using this cheddar cheese sauce on all kinds of vegetables. It’s creamy, flavorful, and rich. But, we love it best on broccoli! And, I could make a whole meal out of these parmesan roasted broccoli florets.

If you’ve got a mac and cheese lover (and who doesn’t?) at your table, be sure to try my best ever broccoli mac and cheese. It tastes so much better than the stuff from a box, and it takes the same amount of time!

Cheesy, savory, and creamy with a toasted, buttery top, this broccoli gratin deserves a spot in the vegetable hall of fame. For a long time, this was one of the most requested vegetables at our table.

Broccoli Corn Bread

This Cheesy Broccoli Cornbread may just be the perfect side dish, with crispy golden edges, bursting with cheese and broccoli in each bite.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 317kcal

Author Mary Younkin

Ingredients

¾ cup yellow cornmeal
¾ cup all-purpose flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon kosher salt
2 eggs
⅔ cup sour cream
½ cup butter melted
14 ounce canned cream-style corn
1 cup frozen corn thawed
12 ounces frozen broccoli thawed, patted mostly dry, and chopped very small
2 cups freshly shredded cheddar cheese divided

Instructions

Preheat the oven to 350°F. Grease a 9×13 baking dish with butter. Combine the cornmeal, flour, sugar, baking powder, and salt in a small mixing bowl and whisk to combine.
In a large mixing bowl, Whisk together the eggs and sour cream. Add the melted butter and whisk again. Stir in the cream-style corn. Add the dry ingredients to the wet ingredients and stir until well combined.
Add the thawed corn, broccoli, and 1 cup of cheese to the batter. Stir to mix throughout. Pour into the prepared pan and sprinkle evenly with the remaining cheese.
Bake for 36-40 minutes, until golden brown and a toothpick inserted comes out clean. Serve warm.

Nutrition

Cowboy Caviar

Mary Younkin — Wed, 01 Oct 2025 22:21:59 +0000

Hand over a bag of chips and a bowl of Cowboy Caviar, dinner is ready. With fresh peppers, onion, tomatoes, and avocados in a light dressing, this is so good!

Cowboy Caviar Dip

While there are several versions of this dish floating around, this is my absolute favorite. It took me a couple of attempts to get the right quantities of each item to get the perfect bite each time.

I am not at all joking when I say that I can make this appetizer my entire dinner. I will happily dig into a bowl of cowboy caviar and call it a meal. While there is quite a bit of chopping and dicing to make this dish, I can promise you it is worth the effort.

If you find yourself making this on repeat like me, I recommend picking up a vegetable chopper. You won’t regret it.

Texas Caviar

This salsa may also be called Texas Caviar (depending on where you live). This hearty salsa is a party favorite! And while you can certainly serve and eat this immediately after making it, like the Southwest corn salad that I shared a while back, these flavors in cowboy caviar are at their best if allowed to mingle for a few hours in the fridge before serving.

I always make this with the intention of having leftovers. It keeps nicely in the refrigerator for a few days. It is perfect as a salad topping tossed with lettuce, some taco meat, and shredded cheddar cheese. You don’t even need any additional dressing.

Yes, the corn is raw in this recipe. You do not need to cook it. If you have never tasted raw sweet corn you are in for a treat.

Black Bean and Corn Salsa

The ingredients for this hearty Texas caviar salsa are classic favorites:

black beans or black-eyed peas
tomatoes
corn
red onion
bell pepper
jalapeno peppers
cilantro

avocado (optional)

Cowboy Caviar Recipe

Want to know how to make cowboy caviar? This is about as easy as a salsa recipe can be. You’ll start by combining the beans, black-eyed peas, tomatoes, corn, onion, bell pepper, jalapeno peppers, and cilantro in a large bowl.

In a separate bowl or cup, whisk together the oil, lime juice, garlic, salt, and pepper. Pour the dressing over the salad and toss to coat. Refrigerate for 20 minutes or until ready to serve.

Note: The avocado in this recipe is best when served immediately after making. So, when I’m making this in advance of serving it, I typically skip the avocado or add it last right before serving.

What to Serve with Cowboy Caviar

Serve this with some cheesy quesadillas or add it to these beef and bell pepper tacos next time you’re craving Mexican food. If you love using fresh corn as I do. Try Mango Corn Salsa a sweet and spicy treat boasting a satisfying crunch of fresh corn and mild jalapeno heat.

For more of those delicious southwestern flavors. BBQ Ranch Chicken Salad is a refreshing mix of vegetables, chicken, and the most delicious salad dressing, a spicy BBQ ranch. When you add corn and bell peppers to a batch of queso blanco, the result is a fantastic Corn Queso Dip that you won’t be able to stop eating.

Cowboy Caviar

Hand over a bag of chips and a bowl of Cowboy Caviar, dinner is ready. Fresh peppers, onion, tomatoes, and avocados in a light dressing, this is so good!

Course Appetizer

Cuisine American

Prep Time 20

Total Time 20

Servings servings

Calories 228kcal

Author Mary Younkin

Ingredients

16 ounces black beans or black-eyed peas, drained and rinsed
2-3 Roma tomatoes, diced about 1½ cups
2 ears corn, kernels removed OR 1½ cups canned corn, drained
½ medium red onion, chopped very small about ⅓ cup
1 bell pepper, any color, chopped small
2 small jalapeno peppers, minced about ¼ cup
½ cup chopped cilantro
1 avocado, diced into ½-inch pieces OPTIONAL

Dressing Ingredients

⅓ cup light olive oil
2 tablespoons fresh lime juice
2 cloves garlic, minced
½ teaspoon sugar
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Instructions

Mix beans, black-eyed peas, tomatoes, corn, onion, bell pepper, jalapeno peppers, and cilantro in a large bowl.
In a separate bowl or glass measuring cup, combine the oil, lime juice, garlic, salt, and pepper. Whisk to combine. Pour the dressing over the salad and toss to coat. Refrigerate for 20 minutes or until ready to serve.

Notes

The avocado in this recipe is best when served immediately after making. When I’m making this in advance of serving it, I typically skip the avocado or add it last right before serving.

Nutrition

Corn and Cucumber Salad

Mary Younkin — Tue, 22 Jul 2025 14:34:33 +0000

This fun twist on cucumber corn salad features a creamy dressing with a touch of spicy sweetness, reminiscent of the bold, crave-worthy flavors of Mexican street corn.

Cucumber Corn Salad

When the weather heats up, and fresh sweet corn is easily found, I truly can’t get enough of it. (Hence the reason why it tends to appear in so many recipes these days!) This corn cucumber salad is a perfect blend of crisp, juicy sweetness in a tangy dressing with just the tiniest hint of heat.

This recipe takes classic cucumber salad and wakes it up with the flavors of Mexican sweet corn. The sweet corn, crunchy cucumber, and creamy dressing come together in the best way. This salad is cool, refreshing, and full of flavor.

The dressing clings to the corn and cucumbers, coating every bite without overpowering the fresh flavors. It’s rich and creamy, while the lime juice keeps the flavors from feeling heavy. A sprinkling of cilantro brightens it all nicely, too.

Corn and Cucumber Salad

These cucumber salads and corn salads are some of our favorites when summer is at its peak. In this summer salad, sweet corn, summer tomatoes, and cucumbers, along with fresh basil and parsley, are tossed with a bright, tangy vinaigrette.

Bold and spicy flavors meet the refreshing crunch of fresh cucumbers in this spicy Asian cucumber salad. This simple side dish is endlessly snackable.

Juicy, raw corn kernels are tossed with crisp bell peppers and tangy tomatoes in a light dressing to create this zesty corn salad. (I toss this into other salads, dip it with chips, or eat it straight from the fridge. It’s a staple for me in the summertime.)

Creamy and fresh with a bit of tang, this German cucumber salad brings back happy memories. Nothing says summer Sunday dinner at Grandma’s house quite like this old-fashioned salad.

Cucumber Corn Salad

This fun twist on cucumber corn salad features a creamy dressing with a touch of spicy sweetness, reminiscent of the bold, crave-worthy flavors of Mexican street corn.

Course Appetizer, Side Dish

Cuisine American

Prep Time 15

Total Time 15

Servings

Calories 175kcal

Author Mary Younkin

Ingredients

4 large ears of corn kernels removed, about 4 cups worth
1 English cucumber quartered lengthwise and sliced thin, about 2 cups worth
2 tablespoons fresh cilantro chopped small
1-2 tablespoons cotija cheese crumbled or shredded OPTIONAL

Dressing Ingredients

⅓ cup mayonnaise
⅓ cup sour cream
1 tablespoon fresh lime juice about 1 medium lime, adjust to taste
½ teaspoon kosher salt adjust to taste
¼ teaspoon chili powder
¼ teaspoon ground cumin

Instructions

Combine the mayonnaise, sour cream, lime juice, salt, chili powder, and cumin in a large mixing bowl and whisk to combine.
Add the corn and cucumber to the bowl and toss well to coat. Add the cilantro and cotija and stir again. Taste the salad and adjust the salt or lime, as desired. Refrigerate until ready to serve.

Nutrition

Southwest Chicken Skillet with Corn and Zucchini

Mary Younkin — Thu, 19 Jun 2025 08:30:00 +0000

Tender, spicy bites of chicken are tossed with fresh sauteed vegetables and plenty of Mexican spices to create this easy skillet meal.

Southwest Chicken Skillet

While it isn’t a time-intensive recipe, I like to cook this at night, or on the weekend, and reheat through the week for easy lunches. We typically serve this southwest chicken skillet over rice or tucked into warm tortillas.

A squeeze of lime keeps the flavors here fresh, along with a sprinkling of cilantro. My kids like a dollop or sour cream or maybe some extra cheese in their tacos and sometimes a bit of hot sauce for heat.

The key to stress-free stir-fry recipes is prepping every ingredient before you begin cooking. Make sure that all of the ingredients are lined up next to the stove before you turn on the heat. The bulk of the prep time for this recipe is spent slicing and dicing the meat and vegetables, so give yourself about 20 minutes for prep time.

Once everything is assembled and ready to cook, the actual cooking time is just a few minutes. And if you plan to serve this with rice, start the rice cooking before you prep the ingredients for this recipe.

Easy Skillet Meals

My favorite stir-fries are salty, savory, sweet, and just a little bit spicy. And this ground beef and broccoli stir fry nails all of those things.

Juicy, salty kielbasa sausage and tender-crisp cabbage is a match made in food heaven. With the addition of some chopped onions and garlic, this sausage stir fry becomes a simple one-pan dinner the whole family loves.

This stir fry chicken with zucchini is an easy Asian-inspired dinner that delivers a whole lot of great flavor. Served on its own or over rice or noodles, this is a meal that always satisfies.

Thinly sliced flank steak in a garlicky ginger sauce makes for a delicious weeknight steak and pepper stir fry. While tender chunks of savory chicken dance with crisp green beans in a sauce that’s the perfect blend of savory and spice in this chicken and green beans stir fry.

Every bite of this shrimp and zucchini stir fry is pure shrimp-loving heaven – and you can make it start to finish in under 15 minutes. Garlic butter shrimp is one of my top 5 favorite foods. So naturally, when I had the idea to pair some shrimp with perfectly tender-crisp zucchini and toss it in a mouthwatering lemon garlic butter sauce, that had to happen immediately.

Tender broccoli florets and chunks of spicy sausage are scattered through every bite of this hearty, satisfying broccoli sausage pasta. When you’re craving pasta comfort food, but still want to enjoy a generous serving of vegetables (without messing around with a salad), this is the answer.

Southwest Chicken with Corn and Zucchini

Tender, spicy bites of chicken are tossed with fresh sauteed vegetables and plenty of Mexican spices to create this easy skillet meal.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 332kcal

Author Mary Younkin

Ingredients

Chicken Ingredients

1½ pounds boneless skinless chicken thighs or breasts cut into ½-inch wide strips
2 teaspoons light olive oil divided
1½ tablespoons chili powder
1½ teaspoons cumin
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon smoked paprika
¼ teaspoon oregano leaves
¼ teaspoon granulated garlic or garlic powder
¼ teaspoon granulated onion or onion powder
⅛ teaspoon red pepper flakes

Vegetable Ingredients

1½ pounds Italian zucchini sliced very thin, approximately ⅛-inch, about 4 cups
1 cup fresh or frozen corn
1 large red pepper sliced into thin matchsticks, about 1 cup
2 garlic cloves minced
½ teaspoon chili powder
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 large lime about 2 tbsps fresh lime juice
2 tablespoons fresh cilantro chopped
2-3 tablespoons cotija cheese crumbled (optional)

Instructions

Place the chicken in a medium-size bowl. Drizzle with 1 tsp of oil. Sprinkle with chili powder, cumin, salt, black pepper, paprika, oregano, garlic, onion, and red pepper.
Heat a large skillet over medium-high heat. Add 1 tsp oil to the skillet. Add the chicken and toss to coat. Cook for 3-4 minutes, constantly stirring, until the chicken has browned and is cooked through. Transfer the cooked chicken to a plate and tent with foil to keep warm.
Add the zucchini, peppers, corn, and garlic to the empty skillet. Sprinkle with salt and pepper. Continue cooking over medium-high heat, stirring frequently, until the zucchini and the peppers wilt just slightly and everything is warm, about 4 minutes.
Add the chicken back to the skillet. Add the lime juice and scrape all the browned bits off the bottom of the skillet, stirring and mixing the juices over the chicken and vegetables. Remove from the heat. Sprinkle cilantro and cotija over the skillet, if desired.

Notes

The spices for the chicken may be substituted with 2 tablespoons of this taco seasoning. The spices for the vegetables may be substituted with 1½ teaspoons of the taco seasoning.

Store-bought taco seasoning may also be used. However, I recommend starting with a slightly lower amount, and tasting the dish before adding more, as the sodium content is often higher in commercial taco seasoning mixes.

Nutrition

Corn Tomato Cucumber Salad

Mary Younkin — Thu, 05 Jun 2025 08:30:00 +0000

Sweet corn, summer tomatoes and cucumbers, fresh basil, and parsley are tossed with a bright, tangy vinaigrette to create this summer salad.

Corn Tomato Cucumber Salad

There is nothing that can beat the fresh, bright flavors of summer vegetables when they’re combined in a summer salad. I love all of the summer vegetables, but if I’m being honest, corn may always be my favorite.

With its crisp, juicy bite and sweet flavor, fresh corn adds an unforgettable element to any salad. Raw, steamed, roasted, boiled, grilled, sauteed, you can use it however you like and add it to just about any salad.

For this salad, the corn is kept raw both for the extra crunch and for the juicy bright sweetness it contributes. You’ll want to choose firm, ripe tomatoes and crisp cucumbers for the other components of this recipe. Because all of the ingredients are raw and very lightly tossed in the tangy dressing, you want everything to be as fresh and ripe as possible.

Corn Salad with Tomatoes and Cucumber

You’ll need these ingredients to make the dressing:

fresh lime juice
extra virgin olive oil
garlic cloves
kosher salt
freshly ground black pepper

Tomato Corn Cucumber Salad

You’ll need these ingredients to assemble the salad:

fresh corn
tomatoes
cucumber
fresh basil
fresh Italian parsley

Corn Cucumber and Tomato Salad

To make this summer fresh salad with corn, cucumbers, and tomatoes, you’ll start by making the dressing. Combine the lime juice, olive oil, garlic, salt, and pepper in a large mixing bowl. Stir to combine and let the dressing rest while preparing the vegetables.

Add the corn, tomatoes, and cucumber to the bowl with the dressing and toss well to coat. Add the basil and parsley and stir to mix throughout. Taste the salad and adjust salt and pepper, as desired.

Summer Salads

Summery cucumber tomato pasta salad combines garden fresh cherry tomatoes and cucumbers with bite sized pasta and onions in a vinegar dressing. This is a dish that screams summer cookout!

Creamy and fresh with a bit of tang, this German cucumber salad brings back happy memories. Nothing says summer Sunday dinner at Grandma’s house quite like this old-fashioned salad.

Juicy, raw corn kernels are tossed with crisp bell peppers and tangy tomatoes in a light dressing to create this zesty fresh corn salad. (If you haven’t yet tried a raw corn salad, you are missing out!) And this arugula tomato salad celebrates the sweet summer freshness of tomatoes with the peppery bite of arugula glazed with balsamic.

Tangy, garlicky vinaigrette dressing brings a zesty kick to this spinach tomato pasta salad. It’s a terrific meal on its own and it also makes a great side dish with grilled chicken or salmon.

Bold and spicy flavors meet the refreshing crunch of fresh cucumbers in this spicy Asian cucumber salad. This simple side dish is endlessly snackable. Savor a delightful medley of fresh, ripe vegetables with a tangy homemade vinaigrette in this zucchini pasta salad. This is a recipe you will make more than once!

Crunchy rainbow bell pepper salad in a flavorful Dijon mustard vinaigrette is a feast for the eyes and the stomach! Eaten on their own or added to any number of salads or sandwiches, these peppers are a win.

Corn Tomato Cucumber Salad

Sweet corn, summer tomatoes and cucumbers, fresh basil, and parsley are tossed with a bright, tangy vinaigrette to create this summer salad.

Course Salad, Side Dish

Cuisine American

Prep Time 15

Total Time 15

Servings

Calories 67kcal

Author Mary Younkin

Ingredients

Dressing Ingredients

2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
2 garlic cloves minced
½ teaspoon kosher salt adjust to taste
¼ teaspoon freshly ground black pepper adjust to taste

Salad Ingredients

2 ears corn kernels removed
3 ripe tomatoes about 1 pound, cut into ½-¾ inch pieces
1 English cucumber quartered lengthwise and sliced thin
8 fresh basil leaves very thinly sliced
¼ cup fresh Italian parsley finely chopped

Instructions

Combine the lime juice, olive oil, garlic, salt, and pepper in a large mixing bowl. Stir to combine and let rest while preparing the vegetables.
Add the corn, tomatoes, and cucumber to the bowl with the dressing and toss well to coat. Add the basil and parsley and stir to mix throughout. Taste the salad and adjust salt and pepper, as desired.

Nutrition

Chicken Pot Pie with Puff Pastry

Mary Younkin — Tue, 25 Feb 2025 09:30:00 +0000

Store-bought puff pastry just might be the ultimate kitchen hack. No more rolling butter and dough and waiting. Just an easy solution for the flaky, buttery crust we all crave. And, this elegant chicken pot pie with puff pastry puts it to good use, covering a savory filling that is loaded with tender chicken, hearty vegetables, and a creamy sauce.

Chicken Pot Pie with Puff Pastry

Oh, how I love pot pies. They’re a blissful, comforting indulgence. And, that’s true whether they’re made completely from scratch or with the help of a store-bought crust.

Let me be honest. While I love the decadence of an artisanal puff pastry, I rarely have the time (or motivation) to make it at home. So, I’m not above buying it at the store. In fact, my favorite recipe ever that uses store-bought puff pastry is these palmier cookies. I’ve been making them for years now and they never fail to impress our friends.

Depending on how many you’re feeding, you can assemble individual pot pies with puff pastry, or you can use a casserole dish to make one for the whole family. Regardless of how many you want to make, puff pastry is the perfect crown.

The butter-kissed puff pastry provides a satisfying crunch that gives way to all the tender textures and wonderful flavors below. And, since it’s ready to go when you buy it, this pot pie is super easy to throw together. Don’t worry, no one will know. How would they know?

And, since I’m apparently just giving away my cooking secrets, let me just add that pot pies make a welcoming home for leftover meats and vegetables. Obviously, some flavors don’t fit. But, if it has a savory profile, it can be added to a chicken pot pie, no problem.

Puff Pastry Chicken Pot Pie

I do have a few tips I have acquired for making a beautiful puff pastry chicken pot pie. First, it’s easier to trim the puff pastry if you lay it out flat. Then, set the dishes you want to use face down on top of it and trim.

Second, you can make individual pot pies just as easily as you can make a giant casserole. And third, just because you’re making one big casserole-sized pot pie, that doesn’t mean you can’t still have a beautiful crust. Cut the puff pastry into squares or strips and layer them out across the top in a visually distinctive pattern. It only takes a minute, but it makes your puff pastry crust look like it came from a bakery!

What Goes with Chicken Pot Pie

Because this dish is basically a whole meal by itself, it can be hard to know what goes with chicken pot pie. But, I have some suggestions that I use when serving this at my table.

The first is this sweet kale salad. A little sweetness goes a long way in balancing out such a hearty main dish. And, it uses seasonal produce that is at its peak in the cold months. That’s certainly when pot pie most frequently appears on our menu. You could also serve this kale crunch salad for the same reasons, if you like the Chick-fil-A salad it copycats.

Leafy greens, crunchy apple slices, and chewy raisins are fabulous together in this spinach apple salad. It even has a tangy sweet dressing. The salad is a delightful balance for the flavors and textures in pot pie.

And, for the perfect dessert? Don’t wait on the oven. Skip it entirely with these no-bake avalanche cookies. They’ve got creamy peanut butter, chewy marshmallows, indulgent almond bark, Rice Krispies, and chocolate chips. And, they’re ready to eat in just 10 minutes!

Chicken Pot Pie with Puff Pastry

Flaky buttery pastry tops a luscious medley of tender chicken, hearty vegetables, and a creamy, savory sauce in these puff pastry pot pies.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 587kcal

Author Mary Younkin

Ingredients

¼ cup butter
1 small yellow onion chopped small, about 1 cup
2 cloves garlic minced
½ cup celery sliced very thin, about 2 stalks
⅓ cup all-purpose flour
1½ cups chicken broth
1 cup milk
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon celery seed
4 cups cooked chicken diced into ½-inch pieces (turkey may be substituted)
2 cups frozen mixed vegetables
1 tablespoon fresh rosemary minced
1 tablespoon fresh Italian parsley minced
1 sheet of puff pastry thawed

Instructions

Preheat oven to 400°F. Grease a 10-inch baking dish with butter, or several individual ramekins. Set one sheet of puff pastry on the counter to thaw.
In a large deep skillet, over medium-high heat, melt the butter. Add the onions and celery and cook until soft, about 3 minutes. Stir in flour. Slowly stir in chicken broth and whisk to combine.
Add the milk along with the salt, pepper, and celery seed. Reduce heat and simmer over medium-low heat until thickened, about 5 minutes.
Add the chicken and vegetables, along with the rosemary and parsley. Stir to mix throughout. Pour the mixture into the prepared baking dish.
Top with a sheet of puff pastry. Seal the edges and cut away any excess dough. Make a few slits in the top to allow steam to escape while baking. Brush the crust with an egg wash, if desired. (egg wash note below)
Bake for 25-30 minutes, or until the filling is bubbling hot and the crust is golden. Cool for 10 minutes before serving.

Notes

To make an egg wash: Whisk together one egg with about a teaspoon of water and brush this mixture over the crust before baking. The egg helps the crust brown beautifully.

Nutrition

{originally published 11/23/23 – recipe notes and photos updated 2/25/25}

Garden Vegetable Soup

Mary Younkin — Thu, 05 Sep 2024 08:30:00 +0000

This garden vegetable soup is absolutely exploding with all sorts of fabulously fresh taste. Every spoonful is brimming with wonderful veggies!

Garden Vegetable Soup

Soup is such a great way to stretch your resources; a handful of vegetables from your garden, a farmer’s market, or the grocery store can feed a crowd! Just as importantly, though, it tastes amazing and is substantial and filling.

This soup, in particular, is a budget-friendly and satisfying way to turn a few easy-to-find, inexpensive ingredients into a feast. With the simple expedient of swapping vegetable bouillon for chicken bouillon, it’s vegetarian, too!

Vegetable Soup with Beans

To make this recipe you’ll need the following ingredients:

olive oil
onion
garlic
carrots
water
bouillon
fresh or canned tomatoes
great northern beans
Italian seasoning
freshly ground black pepper
green beans
corn
lemon juice
kosher salt, ONLY as needed

Garden Vegetable Soup Recipe

In the bottom of a large pot, over medium high heat, warm the oil and add the onion.

Cook while stirring often for 2-3 minutes and then add the garlic.

Cook until fragrant, about 1 minute more, before adding the carrots, water, chicken or vegetable base, diced tomatoes, crushed tomatoes, tomato sauce, kidney beans, Italian seasonings, and pepper.

Bring to a boil and then reduce to a simmer until the carrots are tender, about 12-15 minutes total.

While the soup begins to simmer, trim and chop the green beans and remove the corn from the cobs (if using fresh corn).

After the soup has been simmering for about 8 minutes, add the beans and corn to the soup and return to a simmer.

Taste the soup and add salt, ONLY as needed. Stir in the parsley and a squeeze of lemon. Serve warm.

Vegetable Soups

Looking for more vegetable soups to put into the rotation?Try this Creamy Corn Chowder with Chicken; a comforting and hearty meal that’s packed with flavor, thanks to the combination of tender chicken, sweet corn, green chile, tomatoes, and plenty of spices in the creamy broth. It’s perfect for chilly evenings!

Old-fashioned Split Pea Soup is a hearty, satisfying soup made from dried split peas, savory ham, and tender chunks of potatoes. It’s a classic winter soup that is also perfect for a chilly, wet spring or summer evening.

Garden Vegetable Soup

This garden vegetable soup is absolutely exploding with all sorts of fabulously fresh taste. Every spoonful is brimming with wonderful veggies!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 193kcal

Author Mary Younkin

Ingredients

1 tablespoon olive oil
1 small yellow onion diced small, about 1 cup
4 cloves garlic minced
5 medium carrots sliced thin, or cut into ½-inch cubes, about 2 cups
4 cups water
2 tablespoons chicken or vegetable base (I like the Better than Bouillon brand.)
6 cups diced fresh tomatoes or (3) 16 ounce cans diced tomatoes
14 ounces canned tomato sauce
15.5 ounces canned great northern beans drained
1 tablespoon Italian seasoning
1 teaspoon freshly ground black pepper adjust to taste
2 cups green beans trimmed and cut into 1-inch pieces
2 cups corn kernels about 3 ears worth
¼ cup fresh Italian parsley chopped
1 teaspoon fresh lemon juice
kosher salt ONLY as needed, adjust to taste

Instructions

In the bottom of a large pot, over medium high heat, warm the oil and add the onion. Cook while stirring often for 2-3 minutes and then add the garlic.
Cook until fragrant, about 1 minute more, before adding the carrots, water, chicken base, diced tomatoes, crushed tomatoes, tomato sauce, kidney beans, Italian seasonings, salt, and pepper.
Bring to a boil and then reduce to a simmer until the carrots are tender, about 12-15 minutes. When the soup has been simmering for about 8 minutes, add the green beans and the corn.
The soup is done cooking when the green beans are tender-crisp. Taste the soup and add salt ONLY if needed. Stir in the parsley and a squeeze of lemon. Serve warm.

Notes

TASTE the soup before adding salt. The chicken base contains salt and you may not need to add any salt at all. However, you might need a good bit depending on how salty the base or bouillon you choose to use is.

Nutrition

Creamy Corn with Jalapeno

Mary Younkin — Tue, 09 Jul 2024 08:30:00 +0000

This creamy corn with jalapeno will be your new cookout side dish go-to. The sweet pop of fresh corn is enrobed in a rich, creamy cheese and jalapeno sauce and pairs beautifully with just about anything you can cook on your grill from steaks to chicken to pork and beyond!

Jalapeno Cream Corn

The only thing better than a delicious side dish that makes everyone happy is an easy delicious side dish that makes everyone happy. This is one such dish!

We’re talking about tender sweet corn in a cream cheese sauce that has a burst of freshness from jalapeno peppers and a little cilantro. It is guaranteed to be the hit of any barbecue or cookout.

Creamy Corn with Jalapeno

You’ll need the following ingredients to make this recipe:

butter
jalapenos
frozen corn
cream cheese
heavy cream
sugar
salt and pepper
fresh cilantro

YES! You can make this dish with fresh corn, and you should certainly do so if you’re lucky enough to have fresh corn on hand. You’ll need 10-12 ears of corn for this recipe.

Jalapeno Corn

In a large deep-sided skillet, melt the butter over medium-high heat. Add the jalapenos and saute until fragrant, until 2 minutes.

Add the corn, cream cheese, heavy cream, sugar, salt, and pepper. Stir to combine.

Reduce heat to medium and cover with a lid. Let cook for about 6 minutes, uncover, and stir to melt the cream cheese.

Reduce heat to low, cover again with a lid, and let the corn gently simmer for 5 more minutes.

Sprinkle with cilantro before serving.

Jalapeno Creamed Corn

If jalapeno and corn make you smile, you’re in the right place. Try these other recipes that bring a little spice and pop to the table.

Fresh corn, bell peppers, jalapenos, cilantro, and onion are tossed with lime and a sprinkling of spices to create this Southwest Corn Salad.

Mango Corn Salsa is a sweet and spicy treat boasting a satisfying crunch of fresh corn and mild jalapeno heat.

Sweet corn, creamy potatoes, and crispy bacon are tossed with a smoky, tangy, street corn-inspired dressing to create the bacon potato salad of your dreams.

Is it really summer if you don’t have crazy amounts of zucchini and corn? Whether you’re hitting the farmer’s market for a deal or growing zucchini like it’s your job, this simple yet delicious zucchini with corn side dish pairs these two classic warm weather vegetables!

Sweet and rich with the slightest bit of crunch from the salty bacon and the corn, this bacon creamed corn is an elevated twist on the classic side dish.

Jalapeno Cream Corn

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 237kcal

Author Mary Younkin

Ingredients

¼ cup butter
1 large fresh jalapeno OR 2 smaller jalapenos, seeds removed and finely diced, about 3 tablespoons worth (adjust as desired for more or less heat)
32 ounces frozen corn
8 ounces cream cheese cut into 1″ cubes
⅓ cup heavy cream
2 tablespoons sugar
½ teaspoon freshly ground black pepper adjust to taste
¼ teaspoon kosher salt adjust to taste
2 tablespoons chopped fresh cilantro

Instructions

In a large deep-sided skillet, melt the butter over medium-high heat. Add the jalapenos and saute until fragrant, until 2 minutes. Add the corn, cream cheese, heavy cream, sugar, salt, and pepper. Stir to combine.
Reduce heat to medium and cover with a lid. Let cook for about 6 minutes, uncover, and stir to melt the cream cheese. Reduce heat to low, cover again with a lid, and let the corn gently simmer for 5 more minutes.
Sprinkle with cilantro before serving.

Notes

YES! You can make this dish with fresh corn, and you should certainly do so if you’re lucky enough to have fresh corn on hand. You’ll need 10-12 ears of corn for this recipe.

Nutrition

How To Roast Corn

Mary Younkin — Thu, 04 Jul 2024 08:30:00 +0000

If you want to learn how to roast corn, you’ve come to the right place! Roasting corn concentrates its sweetness. Served with a pat of butter, roasted corn takes me right back to childhood.

My mom always made boiled corn on the cob – and it’s delicious prepared this way. However, I’ve found that roasting this vegetable kicks it up from good to great. The caramelization you can get from charring some of the kernels at the end is simply divine.

Roasted Corn

Here are the tips that keep in mind when making roasted corn:

First, shuck or remove the husks off of your corn. This can be done by peeling back the green husks starting at the end with the silks. Remove any of the fine silks when finished.

Second, I prefer to serve it on the cob, so I roast it in foil to prevent the kernels from drying out.

Third, if you cook the corn uncovered to finish, it will develop browned or blackened areas on the outermost edges where it develops a crispy char. This does not happen as much when the corn is roasted while fully covered.

If you stop roasting before this color change, you will miss out on the flavors and texture that make this technique so delicious.

How To Roast Corn on the Cob in the Oven

Here are the simple step-by-step instructions on how to roast corn:

Prep the oven: Preheat your oven to 425°F.

Prep the corn: Remove the husks and silk from the corn. Wrap each ear in aluminum foil and place them on a sheet pan.

Roast for 12 minutes, then turn each ear over and roast for another 12 minutes. They are finished when tender.

Roasted Corn

If you want to get the most flavor out of the corn, you’ll want to encourage the formation of some browned and blackened bits. To do this, open the foil on each ear at the halfway point.

If it starts caramelizing too much, you can simply close the foil back up. Seriously, give it a try. It’s next-level delicious.

Oven Roasted Corn

Oven roasted corn is fabulous with nothing more than salt and butter. But, I also like it with a sprinkling of pepper too. And, there’s something special about spicing it up with a mix of paprika, cumin, and cayenne.

Buttering corn on the cob can be a mess, my kids LOVE this little gadget, and I love no mess. It makes buttering corn easy and mess free for little hands and big hands alike.

There are so many great ways to cook corn! Once you’ve mastered roasting, you may want to try boiling, grilling, sauteeing, or even steaming it.

Looking for more corn recipes? This Creamy Corn with Jalapeno will be your new cookout side dish go-to. The sweet pop of fresh corn is enrobed in a rich, creamy cheese and jalapeno sauce and pairs beautifully with just about anything you can cook on your grill from steaks to chicken to pork and beyond!

How to Roast Corn

Learn how to roast corn for the most intense, concentrated sweet corn experience! Simply serve with a pat of butter to be whisked right back to childhood!

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 24

Total Time 39

Servings servings

Calories 51kcal

Author Mary Younkin

Ingredients

6 ears corn
3 tablespoons butter
½ teaspoon kosher salt adjust to taste
¼ teaspoon freshly ground pepper adjust to taste

Instructions

Preheat the oven to 425°F. Wrap each ear of corn in foil.
Place the wrapped corn on a large sheet pan. Roast for 12 minutes, turn each ear over, and continue roasting for an additional 12 minutes.
Remove from the oven and carefully open the foil wrapped corn. Top each ear with ½ tablespoon of butter and season with pepper and additional salt, if desired.

Notes

While it isn’t required that you turn the corn at the halfway mark, I’ve found that it will cook more evenly without as many darkly browned kernels if you do that. If you don’t mind the darker sections, or if you particularly like that, just pop the corn in the oven and ignore it until it’s finished cooking.

Nutrition

Fiesta Corn

Mary Younkin — Tue, 02 Jul 2024 08:30:00 +0000

Sweet corn, ripe bell peppers, red onion, and jalapenos are seasoned with a medley of aromatic spices and a touch of fresh cilantro to make each spoonful of this Fiesta Corn a fabulous blend of flavors. True to its name, it tastes like a party!

What is Mexicorn?

This side dish is variously called Fiesta Corn, Mexicorn, or Mexican-style corn. It is characterized by its uniformly chopped bell vegetables and corn, and seasoned with a blend of Mexican spices.

I found that it’s fabulous with a squeeze of lime, which brightens all of the flavors so nicely. It adds a whole new layer of depth to the flavors. And, if you love cilantro like me–it’s the perfect finishing touch.

Mexicorn Recipe

You’ll need the following ingredients to make this recipe:

butter
bell peppers, red onion, corn, and jalapeno
cumin, paprika, garlic powder, and cayenne pepper
salt and pepper
lime juice and cilantro

Fiesta Corn Recipe

To begin with, melt the butter in a large skillet over medium-high heat. Then, add the bell peppers and red onion. If you want to include jalapeno, add it with the bell peppers.

Cook for about 2-3 minutes, stirring occasionally, then add the corn. You can use frozen, fresh, or canned corn for this recipe and it will still turn out great. Add all of the spices to the vegetables.

Mix the corn with bell peppers and spices until well combined. Then, continue cooking for about 3-4 minutes, stirring occasionally until everything is hot. Taste and adjust seasonings, as desired.

Squeeze lime over the corn and sprinkle with cilantro. Serve warm.

Fiesta Corn

If you liked this Mexicorn recipe, then I strongly recommend you give this confetti corn a try. It’s another great side dish with a multitude of fresh flavors in every bite.

I also really like serving zucchini with corn for a vibrant side dish. If you’re looking for a heartier option, try this recipe for creamed corn with bacon.

As a side, this fresh corn salad is great for any weeknight dinner.

For those who are craving an endlessly snackable corn dip, you have got to try this corn queso. It’s a delectable treat with lingering heat. My boys go crazy for it.

This mango corn salsa is also great for dipping. It’s sweet and spicy. And, you will absolutely get asked for this recipe if you make it for a crowd!

If you’re interested in more savory and refreshing side dishes, then you’ll want to pour these mouth-watering Marinated Tomatoes over everything.

Fiesta Corn

Sweet corn, ripe bell peppers, red onion, and jalapenos are seasoned with a medley of aromatic spices and a touch of fresh cilantro in this fabulous side dish.

Course Side Dish

Cuisine Mexican

Prep Time 5

Cook Time 10

Servings

Calories 120kcal

Author Mary Younkin

Ingredients

2 tablespoons butter
1 red bell pepper chopped into ¼-inch pieces, about 1 cup
1 green bell pepper chopped into ¼-inch pieces, about 1 cup
½ red onion minced into ⅛-inch pieces, about 1 cup
1 jalapeno finely minced, about 2 tablespoons OPTIONAL
24 ounces frozen, fresh, or canned corn about 4 cups
¼ teaspoon ground cumin
¼ teaspoon smoked paprika
¼ teaspoon granulated garlic or garlic powder
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon cayenne pepper
2 tablespoons fresh lime juice about 1 large lime
2 tablespoons fresh cilantro chopped small

Instructions

Melt the butter in a large skillet over medium-high heat. Add the bell peppers, red onion, and jalapeno if desired. Cook, stirring occasionally, for about 2-3 minutes.
Add the corn and sprinkle with cumin, paprika, salt, pepper, and cayenne. Stir to mix throughout and continue cooking until hot, about 3-4 minutes. Taste and adjust seasonings, as desired.
Squeeze lime over the corn and sprinkle with cilantro. Serve warm.

Nutrition