Corn Souffle

Teresa Vinson

Union City Obion Farmers Co-op ___________________________

• 1 stick of butter • 1 box of Jiffy cornbread mix • 1 egg • 1 can of whole kernel corn, drained • 1 can of cream style corn • 1 (8-oz.) container of French onion dip Melt the butter in a 9x13 baking dish in the oven. Mix all other ingredients and add the melted butter. Return to the same dish and bake at 350° for 30 minutes or until lightly browned on top. Serve warm and enjoy!

Taco Soup

Darlene Brooks Greeneville Greene Farmers Co-op ___________________________

• 1 small onion • 2 cans Ro-Tel tomatoes/green chilis • 1 (15-oz.) can pinto beans with jalapenos • 1 (15-oz.) can navy beans • 2 (15-oz.) cans black beans • 1 (15-oz.) can whole kernel corn • 1 pkg. ranch-style dressing mix • Black pepper to taste • 1 pkg. taco seasoning mix Brown ground beef and onion, drain. Add all other ingredients. Add at least 1½ cups of water, more if soup is thick. Bring to a boil, then reduce heat and simmer for 30 minutes to 2 hours. Serve with grated cheese, sour cream, and tortilla chips if desired.

Hot Corn Dip

Bonnie Darnell Shelbyville Lincoln Bedford Moore Farmers Co-op ___________________________

• 2 (11-oz.) cans Mexican corn, drained • 1 (4-oz.) can mild chopped chilies • 1 cup Monterey Jack cheese • ⅔ cup Parmesan cheese, grated • 1 cup mayonnaise Mix all together. Bake uncovered at 350° in a greased 9x13 dish for 30-40 minutes. Serve with your favorite dip chips.

Bacon Corn Chowder

Jim Buck Pall Mall Fentress Farmers Co-op ___________________________

• 8 strips of bacon • 3 stalks celery, chopped • 2 onions, chopped • 2 large carrots, chopped • 1 tbs. garlic • 1 tsp. thyme • 1 tbs. flour • 6 potatoes, peeled and diced • 1 can corn • 2 cans chicken stock • 1 tsp. salt • 1 tsp. black pepper • 1 cup heavy cream Fry bacon until crisp. Remove bacon and sauté celery, onions, and carrots in bacon drippings. Add garlic and thyme for 1 minute, add flour for 1 minute. In a large pot, add this mixture to potatoes, corn, and chicken stock. Bring to a boil and simmer 30 minutes or more. Stir often and add salt and pepper to taste. Finally, add cream and simmer for 5 minutes. Top with crumbled bacon (or with grated cheese if desired.) Options: Instead of bacon, add chopped chicken for chicken chowder, add smoked sausage and Cajun spice for Cajun chowder, or add chopped clams or shrimp for seafood chowder.

Corn Salad

Dr. Beverly B. Youree Trenton United Co-op ___________________________

• ⅔ cup sugar • ⅔ cup cider vinegar • ⅔ cup vegetable oil • 2 (15-oz.) cans whole kernel corn, drained • 1 (15-oz.) can whole baby corn, rinsed and drained, halved • 1 (11-oz.) can yellow and white whole kernel corn, drained • 1 (11-oz.) can white or shoe peg corn, drained • 1 large red pepper, chopped • 1 medium red onion, chopped • 4 or 5 celery ribs, sliced Combine the sugar, vinegar, and oil in a saucepan and cook over medium heat for 5 minutes, stirring until sugar is dissolved. Cool completely. Meanwhile, combine corns, pepper, onion, and celery. After first mixture is cooled, pour it over the corn mixture and toss to coat. Cover and refrigerate overnight. Stir well. Yield: 10-12 servings.

Debi’s Chili Cheese Chips and Corn

Tricia Bratcher McMinnville Warren Farmers Co-op ___________________________

• 2 cans whole kernel corn, drained • 1 cup mayonnaise • ½ red onion, chopped • 1 cup cheddar cheese, shredded Mix all ingredients together. As soon as you are about to serve it, add one bag of chili cheese chips, toss well. Delicious and easy.