Crockpot Chicken Corn Chowder

6 slices bacon, diced (optional)
1 large onion, chopped
3 cloves garlic, minced
16 oz frozen sweet corn
1 16 oz can cream-style corn
3 med potatoes, diced
2 carrots, finely sliced
2 T brown sugar
2 t Worcestershire sauce
salt to taste
1 c. cream of (chicken, mushroom, etc) soup or water or chicken stock

Pre-boil potatoes and carrots until slightly tender.
Mix all ingredients in crockpot.
Cook in crockpot for 4-7 hours on low.

Corn Salad with Feta and Walnuts

1 c toasted walnuts

4 c fresh corn

2 jalapenos chopped

2 T lime juice

2 T olive oil

½ c crumbled Feta (2 oz)

Mix ingredients and enjoy!

Corn Bread

Adapted from Foodnetwork

1 c. all-purpose flour

1 c. yellow cornmeal

3 T. sugar

1 1/2 t. baking powder

1/2 t. salt

1 c. buttermilk (or regular milk with 1 T. vinegar)

1/4 c. canola or vegetable oil

1 large egg

1. Preheat the oven to 400 deg F and spray a 9x9 inch square pan with oil.
2. Combine dry ingredients.
3. Stir in wet ingredients and mix well.
4. Spread the batter in the pan and bake for 20 minutes. Stab the middle of the bread with a knife, and if it comes out clean, the bread is done cooking.

Corn Salad

4 c. fresh corn kernels (from 4 ears), raw or cooked

2 jalapeños, seeded and thinly sliced

2 T. fresh lime juice

2 T. extra-virgin olive oil

1/2 t. salt

1/4 t. pepper

1/2 c. queso fresco (mexican farmers cheese)

1. Mix corn, jalapeños, juice, oil, and seasoning together in a large bowl.
2. Sprinkle queso fresco on top.