• 12 ears sweet corn or 2 bags frozen corn, defrosted
• 1/2 cup whole milk
• 1/2 vanilla bean, split in half lengthwise or 1/2 teaspoon vanilla extract
• salt and freshly ground black pepper to taste

Vanilla Creamed Corn

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• 1 large onion, chopped
• 1 lb red potatoes, cut into 1/2-inch pieces
• 14 oz can cream style corn
• 2 cups chicken broth
• 1 cup half-and-half
• 1 pound medium shrimp, peeled and deveined
• 2 tabelspoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon parsley, chopped

Louisiana Shrimp and Corn Chowder

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• 2 1/2 cups fresh corn kernals, frozen may be substituted
• 3 large eggs
• 3/4 cup milk
• 3 tablespoons butter, melted
• 3/4 cup all-purpose flour
• 3/4 cup yellow cornmeal, white cornmeal OK too
• 8 oz fresh mozzarella cheese, grated
• 2 tablespoons chives, chopped
• 1 teaspoon salt
• 1 teaspoon freshl ground pepper

Farmers Market Corn Cakes

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• 2 cups cubed cornbread
• 1 can corn, drained (8-9 oz)
• 1/2 cup green chopped onions
• 1/2 cup chopped cucumber
• 1/2 cup chopped red pepper
• 1/2 cup chopped broccoli florets
• 1/2 cupe tomaotes, chopped
• 1/2 cup canned garbanzo beans, drained and rinsed (pinto beans are a good substitute)
• 1/2 cup cheddar shredded cheese
• salt and pepper to taste
• 1/2 cup buttermilk ranch dressing

Yummy Cornbread Salad

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• 3/4 cup all-purpose flour
• 2 teaspoons sugar
• 2 teaspoons chili powder (optional)
• salt & pepper to taste
• 3 ears corn about 2 cups corn kernals
• 3 tablespoons red or green pepper, diced (optional)
• 2 large eggs, lightly beaten
• 1/2 cup water
• 1/2 cup Cheddar cheese, grated
• 2 tablespoons butter, melted
• vegetable oil for pan frying

Cheddar Corn Fritters

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• 4 tablespoons butter
• 1/2 cup celery, chopped
• 1/2 cup onion, chopped
• 1/4 cup  all-purpose flour
• 2 cups milk
• 8 ounce bottle clam juice
• 1/2 teaspoon dry basil
• 1/2 teaspoon dry thyme
• 1/2 teaspoon salt
• 1/2 teaspoon Tabasco pepper sauce
• 1 lb flounder fillets, cut into 1-inch pieces
• 2 cups cooked potatoes, cubed and peeled
• 17 ounce can whole-kernal corn, undrained

Vermilion Bay Fish Chowder

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Relish:

• 1/4 cup fresh or frozen corn
• 1 cup tomatoes, coarsely chopped
• 1 avocado, cubed
• 1/4 cup red onion, minced
• 1/4 cup cilantro, chopped
• 2 cloves garlic, minced
• 2 limes (one for garnish, one for juicing)
• 1/2 teaspoon salt

Blackened Red Snapper:

• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• 1/2 teaspoon cayenne
• 1/2 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon organic cornstarch or arrowroot
• 4 red snapper fillets, patted dry
• cooking oil

Blackened Red Snapper with Corn Relish

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• 4 tablespoons butter, divided
• 1 shallot, minced
• 1/2 red pepper, diced
• 1/2 green pepper, diced
• 1 green onion, sliced
• 1 cup diced yellow crookneck squash
• 2 cups sweet corn 
• 2 tablespoons water
• 4 teaspoons Cajun or Creole seasoning, divided
• Salt and pepper to taste
• 1/3 cup half & half
• 20 jumbo shrimp, peeled, de-veined and tails removed

Grilled Shrimp over Sweet Corn Macque Choux

Photo from goboldwithbutter.com

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• 2 tablespoons butter
• 1/2 bunch celery, finely chopped
• 1/2 onion, finely chopped
• 1/8 cup garlic, minced
• 1 bay leaf
• Pinch of dried tarragon
• Pinch thyme
• Pinch of paprika, white pepper and cayenne
• 1 cup white wine
• 1 lb shrimp 36/40 count, peeled and deveined
• 1/2 cup flour
• 1/2 jar shrimp base
• 1 quart heavy cream
• 1 cup blonde roux (1/2 cup butter & 1/2 cup flour)
• 2 oz cream sherry
• 1 lb roasted sweet potato pulp (canned)
• 1½ cups sweet corn, boiled & cut from the ear (frozen may be substituted)

Sweet Potato, Shrimp and Corn Bisque

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• 4 pork loin chops, cut 3/4 inch thick (about 1½ lbs)
• ​1 tablespoon cooking oil
• ​2 (14½ ounce) cans stewed tomatoes
• 1 (8-ounce) can whole kernel corn, drained
• ​1 (8-ounce) can red kidney beans, drained
• ​1/2 cup long grain rice
• 1 (4-ounce) can diced green chili peppers, drained (1 teaspoon chili powder may be substituted)
• ​1/4 teaspoon salt
• ​Hot pepper sauce (to taste)

Mexicali Pork Chops

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