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cooking.nytimes.com
In South Africa, charred ears of corn (called braai mielies) are year-round, smoky-sweet roadside snacks This version is a side dish for the American summer, when corn and grilling are both in season The cobs are slicked with butter and sparked with chile heat; in South Africa, they would be served alongside a pile of charcoal-grilled lamb chops or steak or giant prawns, or all of the above
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Pimento peppers and green bell pepper are found throughout this cheesy corn casserole.
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Tangy and salty cotija cheese is mixed with lime juice and cilantro to flavor grilled corn in this easy, Mexican-inspired side salad.
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Duhallow (a buttery, creamy new semi-soft farmhouse cheese out of County Cork Ireland) is added to tender grits and baked to create a mouthwatering soufflé all you need for a wholesome lunch.
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Corn relish provides all the seasoning required for this slightly sweet corn bread.
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A box of corn muffin mix is the base for this casserole which uses cream-style corn, whole corn kernels and sour cream.
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A warm, easy side dish, Cheddar and bacon bits make it better
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This will be an instant family hit; a bowl of the pop corn is so good it won't last a whole movie.
Ingredients: corn oil, popcorn, sugar, brown sugar
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Grits are cooked with garlic flavored processed cheese, and served with sauteed shrimp and tomatoes.
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Shrimp and fresh corn salsa combine in corn tortillas for a refreshing and low-calorie meal.
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Shrimp is sauteed with peppers and sweet onion, and served over a pile of hot cheese grits. I had a variation of this at a local restaurant, added a few things, and made it mine! Garlic bread makes a great side! be sure to have hot pepper sauce on hand to add appropriate spice.