Corn and Avocado Salad

Corn and Avocado Salad

small bag of frozen corn, thaw in lukewarm water and drain well
1 avocado, diced in small pieces
2 tsp lemon or lime juice
1 small onion, diced
1/4 cup Ranch dressing
1 tsp dried cilantro (or 1 Tbsp fresh)
1/2 tsp chili powder
1/2 tsp cumin, ground
salt and pepper to taste

Toss diced avocado with the juice to prevent browning. 

Combine with remaining ingredients.  Add more Ranch dressing if desired.

Serve cold.   Good side dish for a Mexican dinner.

Can also used flavored Ranch dressings and adjust seasonings.

Freezer Corn

I found this recipe here - http://www.provident-living-today.com/How-To-Freeze-Corn.html
It looks like she has a lot of information about canning and freezing.

Here is my version of her recipe

8 cups corn shucked and cut off cob (this was 10 ears for mine batch)
1 tsp salt
2 Tbsp sugar
3 Tbsp margarine
1/2 cup water

 Shuck the corn, trim the ends if needed and remove the silks.

 I never like removing the silk and have not found an easy way to do so.  

 Cut the corn off the cob and measure out  8 cups.  Place in a saucepan with the other ingredients. 
Bring to a boil and let boil for 5 minutes. I stirred it occasionally.

Remove from heat and allow to cool.  Mine was cooled enough to be able to handle but was still pretty warm.
I measured 2 cups into quart freezer bags and got 3 bags.  I placed these in a larger zippered bag and put in the freezer.

The little bit remaining in the pan sure tasted yummy!  Looking forward to having some of this in the next few weeks.

Crock Pot Corn Pudding

1/4 c onion, diced
1/4 c bell pepper, diced
15 oz can cream style corn
4 eggs
1/2 cup evaporated milk
1/2 tsp salt
1/4 tsp black pepper

Saute onion and bell pepper until onion is translucent.
Whisk eggs and milk. Add corn and seasonings. Stir in sauteed vegetables.
Lightly butter crockpot. Add mixture and cook on HIGH 2 1/2 to 3 hours. Sprinkle grated cheese on top and heat until melted.