A mash-up of two recipes was quite delicious and easy. A great late summer / early fall dish for when corn remains but days begin to cool.

Ingredients
4 cups chicken broth
2 1/2 cups total of milk/cream/half and half
4-6 ears of corn, kernels cut off cobs and cobs reserved
4 oz (4 slices) bacon, chopped
1 large onion, finely diced (1 1/2 cup)
¼ cup all purpose flour

A terribly delicious Midwestern staple. Recipe by way of my coworker Kat.

1/2 cup butter, softened
1/4 cup sugar
2 large eggs
1 cup (8 ounces) sour cream
1 package (8-1/2 ounces) corn bread/muffin mix
1/2 cup 2% milk
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1 small can green chiles (optional)
Pepper jack cheese (optional)

A nice side for a BBQ, courtesy of Bon Appetit.

3 1/2 tablespoons vegetable oil, divided
1 large onion, finely chopped
Nonstick vegetable oil spray
1/4 cup all purpose flour
1/4 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg
2/3 cup shredded Mexican cheese blend or 1/3 cup sharp cheddar cheese mixed with 1/3 cup crumbled queso fresco, divided
1/2 cup sour cream (plus additional for garnish, optional)
1/2 cup canned creamed corn
2 tablespoons minced seeded jalapeño chiles

2 large eggs
¼ cup all-purpose flour
2 tablespoons finely grated Parmesan
½ teaspoon kosher salt, plus more
2 cups fresh corn kernels (about 2 ears' worth)
2 scalliona, thinly sliced
1 jalapeño, seeded, finely chopped

2 tablespoons vegetable oil for frying

Sour cream and lime wedges (for serving)

In a food processor, pulse eggs to blend. Add flour, Parmesan, and ½ tsp. kosher salt and pulse until combined. Add corn, scallion, and jalapeño; pulse 3-5 times until a consistent, oatmeal-y texture.

So, not really a true recipe, but pretty good and pretty easy. Maybe next time we'll get fancy and make our own empanada dough, but for the first try this turned out pretty good.

This recipe is a mash-up of several recipes.

2 cups corn kernels (cut from 2 large ears of corn)
4 oz (1 stick) butter, cut into 1/2" pieces and softened slightly
1 tsp baking powder
2 tbsp sugar
1 3/4 cup masa harina
1 tsp salt
1 1/4 cup milk, warmed

This recipe, courtesy of our friend Ian (though we promised to keep it a secret...thus not promoting it on the Recipe Box) is really tasty. I mean, it's made from cans (which is sort of anti our whole food philosophy), but it's good... really good. So, I collect the recipe and will one day make it on some turkey-centric holiday and take credit for making it from scratch!

Makes a 9 inch by 9 inch glass baking pan.

• 1 16oz can of corn (with liquid)
• 1 16oz can of cream corn
• 2 eggs, beaten
• 1 box of Jiffy corn muffin mix
• 1 cup sour cream
• 1/2 cup butter (melted)

Audrey whipped this up to go with grilled or pan-seared salmon. It was easy and delicious!

For the salsa fresca:
2 parts cherry tomatoes, quartered
1 part rough chopped kalamata olives
1 part diced red onions
1 part feta, crumbled
lemon juice
olive oil (if possible, from a jar of sundried tomatoes)
Salt and pepper, to taste

For the salmon:
Wash and thoroughly dry the fillet.
Season the flesh side with salt and pepper, a dash of smoke salt, garlic powder, lemon pepper, and a dash of herbs de Provence

Heat grapeseed (or other, high-heat) oil in a skillet