I can’t believe that Cinco de Mayo is less than two weeks away! This is one of my favorite potlucks because it’s a chance to make some of my favorite recipes.
I was never a fan of creamed corn until I had Sharon’s Creamed Corn! She made it for the annual family campout potluck and it was delicious. This recipe is quick, easy, and inexpensive to make. It calls for flour in the white sauce. However, she only had Bisquick and that worked just a well (if not better because it added some extra sweetness!).
Thank you, Sharon, for sharing this recipe!
2 – 16 oz. bags frozen corn (fresh or canned will work too)
4 T. butter
4 T. flour
2 cups heavy cream
2 T. sugar
1/2 tsp. cayenne pepper
Black pepper, to taste (optional)
Salt, to taste (optional)
Melt the butter in a large pot over medium heat. Whisk in the flour and let it simmer for one minute. Gradually whisk in the heavy cream. Add the sugar and cayenne pepper. Continue whisking until the white sauce is thick. Turn the heat to low. Stir in the corn with a wooden spoon until heated through. If using frozen corn it will take awhile for the corn to thaw and the creamed corn to be warm, but it’ll be worth the wait.
Add optional salt and pepper, to taste. Reheat right before serving or keep in a crockpot on the warm setting. You’re ready for potluck time!
You won’t miss the meat in this chili recipe! The smokey chipotle peppers and spices combined with beans, tomatoes, corn, and cilantro make this a hearty and healthy chili with just the right amount of heat. This recipe can also easily be made gluten free.*
28 ozs. diced tomatoes
2 T. vegetable oil
3 medium onions, minced
8 garlic cloves, minced
1/4 cup chili powder
2 T. cumin
1/4 tsp. salt
1 can pinto beans, drained
1 can black beans, drained
2 cans kidney beans, drained
2 chipotle peppers and 3 T. adobo sauce (from can)
4 tsp. sugar
2 cups frozen white corn, thawed
1/2 cup cilantro, minced
Put the tomatoes in a food processor and pulse until slightly chunky. Set aside.
Heat the oil in a non-stick skillet over medium heat. Add the onions, garlic, chili powder, cumin, and salt. Cook until the onions are soft.
Turn off the heat. Add the tomatoes and stir well. Add the tomato and onion mixture to the slow cooker. Stir in the beans, chipotle, and sugar.
Cook on low for 7 to 8 hours. Add the corn and cilantro and cook for another five minutes. Turn the slow cooker on the warm setting and you’re ready for potluck time! It’s extra good served with sour cream and cornbread on the side.
* Note: Most of the ingredients in this recipe are typically gluten-free, but make sure to double check all of your labels, to be safe!
This edamame salad is so easy and delicious! Joyce shared this recipe and she got it from a co-worker.
1 bag, shelled and cooked, edamame beans
1 can corn, drained
1 can black beans, drained
1 can artichoke hearts, drained and chopped
1/4 cup finely minced red onion
Crispy chow mein noodles
Mix together all of the beans and vegetables. Toss with the dressing and top with the chow mein noodles.
Inspired by mexican corn, with a few revisions, this recipe is my own creation. It is very simple, everything is done to taste, and it is amazing!
It is definitely a favorite at our BBQ’s and it is a highly shared recipe. I recommend making this salad outside by the BBQ as it is very messy to make, but it is absolutely worth it!
Several ears of white corn ((approx. 1 or 2 per person and depending on the size of the corn).
Fresh Lime Juice
Shuck the white corn and grill on the BBQ until blackened but not burnt on all sides. (We always use coals when we grill. So, if you use a gas grill, please let us know how it turns out!)
Let the corn cool slightly.
Cut the corn from the cob and place in a large bowl.
Add mayo, lime juice, and cayenne to taste.
Serve right away or put it in the fridge for later. It’s delicious served cold or room temperature! It keeps well for a few days.