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This is an unusual salad that everyone in my office loves. I get requests for it time and time again.
cooking.nytimes.com
Winter root vegetables lend their complementary, slightly sweet flavors to this hearty soup that came to The Times from Cooking Light magazine Parsnip chips – thinly-sliced parsnips fried for five minutes in olive oil – sprinkled over the top add a delightful crunch Stir in more water or broth if you prefer a thinner consistency.
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Corn kernels, cherry tomatoes, green onions, and basil tossed with vinaigrette and crumbled feta cheese makes an unbeatable picnic salad.
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A tortilla press, available at home goods stores, makes shaping tortillas fast and easy. Alternatively, use a rolling pin.
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Get Corn Porridge Recipe from Food Network
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Potato chips loaded with Cheddar cheese, bacon, green onion, and sour cream are a decadent version of nachos similar to a menu item at the local pub.
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Lightly fried flour tortilla chips sprinkled with cinnamon and sugar.
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Crisp and addictive, these sea salt and pepper potato chips are simple to make and even easier to eat!
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Get Nacho Salad Recipe from Food Network
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Use Mexican-style canned corn, cream cheese, canned green chiles, and fresh jalapeno pepper to make this dip reminiscent of jalapeno poppers.
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Fresh corn kernels and onions are warmed in butter with a sprinkling of parsley. Garnish this sweet side salad with chives, and serve with your favorite steak hot off the grill!
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This sweet corn casserole uses canned whole kernel and cream-style corn and prepared corn bread mix.