Zucchini Corn Pudding

3 slices bacon

1 medium onion, chopped

3 garlic cloves, chopped

1 pound zucchini, sliced in 1/8” rounds

4 cups fresh corn kernels

2 eggs plus 2 egg yolkds

½ cup milk

½ cup heavy cream

2 teaspoons fresh thyme leaves

1/8 teaspoon ground nutmeg

1 cup shredded mozzarella cheese

Salt and black pepper

Preheat oven to 375 degrees F. Spray or grease a 3-quart baking dish. Cook the bacon in a large skillet over medium heat until crisp. Remove bacon, reserving the drippings in the skillet. Chop the bacon and set aside. Add the onion to the drippings and cook over medium heat until softened, 6-7 minutes. Stir in the garlic and cook 1 minute. Stir in zucchini and corn. Cover and cook until zucchini is softened and slightly browned, about 15 minutes. Whisk the eggs and yolks in a large bowl. Whisk in milk, cream, thyme and nutmeg. Stir in the mozzarella, bacon and cooked zucchini mixture. Stir until well combined. Season to taste with salt and pepper. Pour the mixture into the prepared baking dish and place it inside a larger pan. Add ½ inch of boiling water to make a water bath. Bake for 45-60 minutes, until pudding is set in center. Serve hot.

Zucchini Flatbread

16 oz. pizza dough

Olive oil

2 zucchini, small to medium size

1 cup grated parmesan

2 chopped scallions

1 tablespoon pine nuts

Roll dough into a large thin rectangular shape, brush with olive oil and lay out on a greased baking sheet. Using a peeler, slice zucchini into thin ribbons and lay them out in strips, overlapping a bit, on the dough. Sprinkle zucchini with parmesan followed by scallions and pine nuts. Bake at 425 degrees F for 18 minutes or until golden. Serve warm.

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.

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.

Ravioli with Bacon, Corn and Peppers

1 lb. cheese ravioli

3 slices bacon, chopped

2 small red peppers, chopped

1 medium onion, finely chopped

Salt

1 teaspoon fresh thyme leaves

1/2 cup corn kernels (cut from fresh or cooked cob)

Cook ravioli per package instructions. Cook bacon in large skillet on medium until crisp; using slotted spoon, transfer to bowl. Add peppers, onion and 1/2 teaspoon salt to skillet and saute until tender, approx. 7 minutes. Add corn and heat through, approx. 2 minutes. Stir in thyme and cook 1 minute. Toss with ravioli and reserved bacon.

Corn Fritters

(a good recipe when you have leftover cooked corn)

Combine a package cornbread mix (6.5 oz.) with 1 1/2 cups leftover cooked corn, 1 large 3gg and 1/2 cup milk. Let stand 5 minutes.

Heat vegetable oil in a pan and drop heapting tablespoons of batter into hot oil; cook 1 to 1 1/2 minutes on each side. Flatten with spatula after turning.

Serve warm or at room temperature with honey or maple syrup. Makes about 18 fritters.