Summer Corn

Bacon, Corn Chipotle Ranch Tortellini Salad: Combine together 2 cups of prepared and chilled Super Sweet Cut Corn (773), 1 cup of prepared and chilled Six-Cheese Tortellini (846), and 6 strips crumbled Fully Cooked Bacon Slices (811). Stir in 1 cup halved cherry tomatoes, ½ cup of chopped bell peppers and ¼ cup of chipotle ranch dressing. Salt and pepper, to taste, cover and refrigerate until ready to serve.

Grilled Salmon with Sweet Corn Sauté: Heat 1 Tbsp of olive oil in skillet. Add 3 thinly sliced green onions and sauté 2 minutes. Stir in 2 cups of frozen Super Sweet Cut Corn (773) and cook for 6-8 more minutes. Season with salt and pepper, to taste. Serve corn mixture over 4 Wild Caught Alaskan Salmon (559)  fillets, prepared. Garnish with fresh thyme and serve.

Chilled Veggie Salad: Combine together 2 cups of prepared Super Sweet Cut Corn (773), 1 cup diced zucchini and halved cherry tomatoes. Stir in ½ cup zesty Italian dressing and ¼ cup shredded fresh basil leaves. Add salt and pepper, to taste. Cover and refrigerate until ready to serve.

Mango, Corn and Black Bean Salsa: Mixed together 1 cup diced mangoes, 1 cup of prepared and chilled Super Sweet Cut Corn (773). Mix in 1 (15 oz) can of rinsed black beans, ¼ cup of chopped fresh cilantro, ¼ cup of finely diced red onion, 1 juiced lime and 1 tsp of olive oil. Mix well and season with salt to taste. Cover and refrigerate until ready to serve.