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Harvest Corn
Just add salsa to our Harvest Corn for a hearty chip dip!
1 lb. Mrs. Gerry’s Harvest Corn, drained
1½ cups medium salsa or Picante sauce
Combine all ingredients.
Chill to 33° to 39°F before serving. Serve with tortilla chips.
Taco seasoning spices up this simple recipe made with rice, chicken and our Harvest Corn Salad. Top with Cheddar cheese and serve with sour cream, salsa and tortilla chips.
1 lb. Mrs. Gerry's Harvest Corn, drained
3 cups cooked rice
1/2 cup water
1.25 oz. package dry taco seasoning mix
6 oz. cooked, oven roasted chicken
2 cups shredded Cheddar cheese
Tortilla chips, sour cream and salsa (optional)
In a large, non-stick skillet, combine water and taco seasoning mix. Bring to a boil; stir in drained salad, rice, and chicken.
Heat to 165° to 180°F, stirring occasionally to prevent sticking.
Sprinkle with cheese and cover pan.
Reduce heat and continue heating until cheese melts.
Serve immediately. If desired, top with sour cream and salsa, and serve with tortilla chips.
1 lb. Mrs. Gerry's Harvest Corn, drained and rinsed
1 (10.75 oz.) can condensed cream of chicken soup
2 cups milk
2 cups diced cooked potatoes
1/2 cup real bacon bits
1 1/2 cups cubed or shredded pasteurized prepared cheese product (such as Velveeta)
1/4 tsp. black pepper
In a medium saucepan, combine all ingredients.
Heat to 165 to 180 degrees F, stirring occasionally to prevent sticking. Serve immediately.
