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Harvest Corn

Mexi-Salsa

Mexi-Salsa

Mexi-Salsa

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Just add salsa to our Harvest Corn for a hearty chip dip! 

Ingredients

  • 1 lb. Mrs. Gerry’s Harvest Corn, drained

  • 1½ cups medium salsa or Picante sauce

Instructions

  1. Combine all ingredients.

  2. Chill to 33° to 39°F before serving. Serve with tortilla chips.

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Corny Rice

Corny Rice

Corny Rice

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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. 

Ingredients

  • 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)

Instructions

  1. In a large, non-stick skillet, combine water and taco seasoning mix. Bring to a boil; stir in drained salad, rice, and chicken.

  2. Heat to 165° to 180°F, stirring occasionally to prevent sticking.

  3. Sprinkle with cheese and cover pan.

  4. Reduce heat and continue heating until cheese melts.

  5. Serve immediately. If desired, top with sour cream and salsa, and serve with tortilla chips.

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Easy Corn Chowder

SKIP TO RECIPE

Easy Corn Chowder

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Ingredients

  • 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

Instructions

  1. In a medium saucepan, combine all ingredients. 
  2. Heat to 165 to 180 degrees F, stirring occasionally to prevent sticking. Serve immediately.
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