BLT Roll-ups

1 packet Country Home Creations Gourmet BLT Dip Mix

1 ½ cups sour cream

½ cup mayonnaise

1 cup chopped tomatoes

1 cup shredded lettuce

1 cup finely shredded cheddar cheese

10 large flour tortillas

Mix the BLT Dip Mix according to package directions with the sour cream and mayonnaise; chill for a minimum of 4 hours.  Spread the mixture onto the tortillas and sprinkle with the tomatoes, lettuce and cheese.  Roll tortillas, cover in plastic wrap and chill for a minimum of 1 hour.  Slice each roll into 1-inch pieces.  Makes 10+ servings.

Creamy Corn Pasta

6 ears fresh sweet corn

12 ounces pasta

1 ounce finely grated Romano cheese plus more for serving

2 scallions, chopped

¼ teaspoon salt

½ cup basil plus more for serving

Bring large pot of salted water to a boil. Add 6 ears of fresh shucked sweet corn and cook 2 minutes. Transfer to a cutting board.  Add 12 ounces pasta to same pot and cook according to package directions. Reserve 1 cup cooking water, then drain pasta.

When corn is cool enough to handle but while pasta is still coking, cut off kernels (you will have about 3 cups). Transfer 2 cups to a blender along with 1 ounce Romano cheese, ¾ cup pasta cooking water and salt; puree until very smooth.

Toss pasta with corn puree, adding some reserved pasta water, 1 tablespoon at a time, if pasta seems dry. Fold in reserved corn, 2 chopped scallions and ½ cup basil. Serve sprinkled with additional cheese and basil, as well as hot sauce if desired.

Mexican Street Corn Chowder

(From Taste of Home)

10 ears fresh corn

1 1/4 to 2 cups water

6 bacon strips, chopped

2 small onions, chopped

2 small green peppers, choped

1 jalapeno pepper, seeded and finely chopped

1 tsp. ground chipotle pepper

2 tsp. salt

1/4 tsp. ground cumin

1/4 tsp. pepper

1 cup heavy whipping cream

1 medium lime, zested and juiced

Optional toppings:  fresh cilantro, lime wedges, sliced jalapeno, and chopped red bell pepper

Cut corn off cobs.  Rube edge of a knife over each cob to extract milk; add enough water to cob juice to equal 2 cups.  Add corn and liquid to 5-quarter slow cooker.

In a large skillet, cook bacon over medium heat until crisp; drain on paper towels.  Discard drippings, reserving 2 Tbsp. in pan.  Add onions, green peppers, and jalapeno to skillet; cook and stir over medium-high heat until soft, 3-4 minutes.  Add seasonings and cook 1 minute longer; transfer to slow cooker.  Cook on low 3 1/2 to 4 hours or until corn is tender and mixture has thickened slightly.

Stir in cream and lime zest and juice.  If desired, puree with an immersion blender to desired consistency.  Garnish with reserved bacon and optional toppings.

(Visit TasteofHome.com for stovetop version)

Grilled Chicken with Herbed Corn  Salsa

2 ¼ lbs. skin-on bone-in chicken thighs

½ teaspoon black ground pepper

Salt

2 large ears corn, shucked

1 cup packed fresh basil leaves

½ cup packed fresh mint leaves

¼ cup grated Parmesan cheese

1 clove garlic

¼ cup fresh lemon juice

2 tablespoons olive oil

Prepare an outdoor grill for covered direct grilling over medium heat.  Season the chicken thighs with pepper and ½ teaspoon salt.  Grill the chicken, covered 15 to 20 minutes, or until the chicken is cooked (165 degrees F.), turning once.  Grill the corn over medium heat 10 minutes, turning occasionally.  In a food processor, pulse basil, mint, Parmesan, garlic and ¼ teaspoon salt until finely chopped.  Add the lemon juice and olive oil; pulse until just combined.  Cut the kernels off the cobs; stir them into the herb sauce.  Serve the chicken with the corn mixture.

Corn and Orzo Salad

2/3 cup uncooked orzo pasta

2 cups fresh corn, cut off cob in planks

1 medium bell pepper, chopped

½ cup thinly sliced red onion

2/3 cup grape tomatoes, halved

1 teaspoon lime zest

¼ cup lime juice

2 tablespoons olive oil

2 tablespoon fresh cilantro, chopped

Lime wedges

Cook orzo according to package directions, adding corn during the last minute of cooking. Drain in a colander, rinse and drain again. In a large bowl, combine pasta and corn, with pepper, onion and tomatoes.

For dressing: in a screw-top jar, combine lime zest and juice, olive oil, cilantro and ½ teaspoon salt. Cover and shake well. Pour dressing over orzo mixture; toss to coat.