Corn dishes set on wooden table
Corn dishes set on wooden table
RECIPES:
Corn Dishes
Neighbor’s Club recipes for grilled corn and tomato salad, cheesy bake corn, and spicy corn dip
Photography by Sarah VonderHaar
With fall just around the corner, we’re in the last weeks of corn season. Corn is a versatile vegetable; it can be enjoyed many ways, and it packs beautiful color and a sweet, buttery flavor.
Celebrate the last days of summer with a vibrant dish fit for hot weather: Jodi’s grilled corn and tomato salad is tossed with a homemade basil dressing and topped with blue cheese. For a heartier side dish you can pair with a platter of grilled meat, make Jack’s cheesy bake corn. And Annmarie’s spicy corn dip makes a great snack or appetizer.
Grilled Corn and Tomato Salad
Cheesy Bake Corn
Spicy Corn Dip
Grilled Corn and Tomato Salad
By Jodi Simpson from Louisburg, North Carolina
Grilled Corn and Tomato Salad ready to serve
Grilled Corn and Tomato Salad ready to serve
Level:
Intermediate
Time:
1 Hour Prep
15 Minutes Cook
30 Minutes Marinate
Yield:
5 to 6 servings
INGREDIENTS:
Salad:
8 ears corn, in their husks
½ sweet Vidalia onion, thinly sliced
2 cups super sweet 100 or cherry tomatoes, halved
Salt and pepper, to taste
8 ounces blue cheese, crumbled
2 fresh basil sprigs, for garnish

Fresh Basil Dressing:
½ cup extra virgin olive oil
¼ cup rice wine vinegar
¼ cup fresh basil leaves
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon freshly ground pepper

This salad can be prepared and dressed one day in advance and stored in the refrigerator. To serve, bring salad to room temperature before topping with blue cheese and basil garnish.
Grilled Corn and Tomato Salad ingredients separated
DIRECTIONS:
  1. Gently peel husks back 2 inches from corn ear bases. Remove silk and smooth husks back into place, completely covering kernels.
  2. In a large bowl filled with cold water, soak the ears for 30 minutes to 1 hour.
  3. While the corn is soaking, make the dressing: Blend all the ingredients until smooth and set aside.
  4. Remove the ears from the bowl and shake off any excess water.
  5. Place a griddle or grill on high heat and cook the ears 6 to 8 minutes per side, turning three times throughout to ensure corn cooks evenly.
  6. Remove ears from the heat and let cool. Once safe enough to touch, remove the husks and carefully cut off corn kernels.
  7. In a large bowl, mix corn kernels, onion, and tomatoes. Pour in the dressing and mix everything together. Season with salt and pepper to taste. Let salad sit at room temperature to marinate for 30 minutes.
  8. To serve, top the salad with blue cheese and garnish with basil sprigs.
GET SHUCKING
Cheesy Bake Corn
By Jack Johnson from Rock, West Virginia
Cheesy Bake Corn ready to serve
Cheesy Bake Corn ready to serve
Level:
Beginner
Time:
15 Minutes Prep
35 Minutes Cook
10 Minutes Chill
Yield:
6 servings
INGREDIENTS:
Butter or cooking spray for greasing
2 large eggs
1 ½ cups sour cream
2 cups cooked corn (fresh*, canned and drained, or frozen and thawed)
½ cup breadcrumbs
One 4 ½-ounce can green chilies, drained and chopped
8 ounces Monterey Jack cheese, shredded
½ teaspoon salt
½ teaspoon black pepper
½ cup white cheddar cheese, shredded
3 scallions, sliced, for garnish
This baked corn dish pairs well with chicken and beef.
Cheesy Bake Corn ingredients separated into bowls
*If using fresh corn, begin with 8 ears of corn, husks and silk removed. Bring a large pot of water to a boil, and boil corn until soft, 5 to 7 minutes. Carefully remove the corn from the water and let cool. When safe to touch, slice kernels off the cobs.
DIRECTIONS:
  1. Heat oven to 350 F. Grease a 2-quart baking dish with butter or cooking spray.
  2. In a large bowl, beat eggs and sour cream. Stir in corn, breadcrumbs, green chilies, Monterey Jack cheese, salt, and pepper.
  3. Pour the mixture into the prepared baking dish. Sprinkle with cheddar cheese.
  4. Bake for 35 minutes or until the top has a golden-brown crust.
  5. Remove corn bake from the oven and let cool 10 minutes. Garnish with scallions and serve.
GET BAKING
Spicy Corn Dip
By Annmarie Esposito from Newfield, New York
Spicy Corn Dip ready to serve
Spicy Corn Dip ready to serve
Level:
Beginner
Time:
25 Minutes Prep
9 Minutes Cook
Yield:
10 to 12 servings
INGREDIENTS:
5 cups cooked corn (fresh*, canned and drained, or frozen and thawed)
6 slices bacon, cooked according to package instructions, crumbled
4 ounces jarred jalapeños, drained and chopped
6 ounces cream cheese
½ cup sour cream
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded
¼ cup Parmesan cheese, grated
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
2 jalapeños, sliced, for garnish
Annmarie recommends serving this dip with crackers, tortilla chips, or fresh bread.
Spicy Corn Dip ingredients separated into bowls
*If using fresh corn, begin with 20 ears of corn, husks and silk removed. Bring a large pot of water to a boil, and boil corn until soft, 5 to 7 minutes. Carefully remove the corn from the water and let cool. When safe to touch, slice kernels off the cobs.
DIRECTIONS:
  1. In a medium bowl, mix corn, bacon, jarred jalapeños, cream cheese, and sour cream.
  2. Place a 12-inch cast iron skillet on medium heat, and scoop corn mixture into pan. Bring to a simmer, about 4 minutes.
  3. Add cheddar, mozzarella, and Parmesan cheeses, garlic powder, salt, and pepper. Stir until fully incorporated and dip is heated through, about 5 minutes.
  4. Remove dip from the heat and serve warm.
SPICE IT UP
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As the season changes and the weather starts to cool, our appetite for light summer bites will give way to cravings for warm, hearty fare. After all, on a cold day, nothing beats warm, delicious comfort food, from chicken pot pie and baked macaroni and cheese to steaming broccoli cheddar soup and slow cooker chili.

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