Corn pudding is creamy, slightly sweet, with a hint of savory! It’s packed with cream, butter, sweet and juicy corn kernels, all baked to perfection. It will be an awesome addition to your Thanksgiving spread, or make it for any weeknight.
Reasons You’ll Love This Recipe
Easy to Make: This corn pudding recipe only takes 15 minutes of prep and 45 minutes to cook! It’s so good and so easy!
Crowd Pleaser: It’s hard to make everyone happy when it comes to food, but not with this dish. Kids and adults both love this sweet and savory corn pudding.
This ingredient list is pretty simple! In fact, once you have your corn, you probably already have everything else in your kitchen! See the recipe card below for a list of exact ingredient measurements.
Butter: Helps make the pudding rich, with a smooth texture and a depth of flavor.
Room Temperature Heavy Cream: Gives the dish a smooth, creamy texture and flavor.
Room Temperature Large Eggs: Makes everything stick together and creates a custard like texture.
Granulated Sugar: Enhances the sweetness of the corn.
Cornstarch: Helps to thicken the mixture, giving it a custard creamy texture.
Baking Powder: Helps the pudding rise and become more fluffy and light.
Salt: Enhances the overall flavor of the dish.
Can Whole Kernel Corn: The main reason for making this dish, sweet CORN! I love how juicy and sweet it is.
Cans Cream-Style Corn: Adds to the yummy texture and flavor.
Let’s Make Some Corn Pudding!
This corn pudding is delicious and super easy to make! Plus, it only takes about 45 minutes… and that includes baking time!
Prep: Preheat the oven to 400 degrees. Spray a 2-quart baking dish with non-stick cooking spray. Drain the can of whole-kernel corn well to remove any excess liquid.
Dry Ingredients: In a small bowl, whisk together the cornstarch, baking powder, and salt, then set aside.
Combine: In a large bowl, whisk the eggs until combined. Add the cornstarch mixture and stir until combined.
Whisk: Whisk in the butter, heavy cream, creamed corn, and drained corn until fully combined.
Bake: Pour the batter into the prepared casserole dish and bake until golden brown, about 45 minutes. The center should be slightly jiggly.
Rest and Serve: Let the corn pudding rest for 5 minutes before serving.
Temperature Tip
*** Be careful not to overbake or underbake the corn pudding! It’s VERY helpful to use a thermometer to test the internal temperature of the corn pudding to read 180 degrees Fahrenheit. This temperature achieves the perfect texture.***
Corn Pudding Tips, Tricks and Variations
Butter: Make sure the melted butter is cooled before adding it to the batter.
Heavy Cream: Adds rich creaminess to the pudding. Bring it to room temperature before using because cold cream can cause lumps. Room temperature cream blends easier and creates a smoother batter.
Corn: Usetwo ears of fresh corn husked instead of canned corn!
Sugar: Use ¼ cup of sugar if you prefer your corn pudding less sweet!
Texture: Corn pudding should have a soft texture, much like custard. It isn’t like a typical cornbread casserole.
Flavor Add-ins: Add crispy bacon bits, green chiles, or chopped jalapeño pepper for a tasty flavor addition and texture.
Storage and Make Ahead Instructions
Refrigerator: Store cooled leftovers in an airtight container and then place them in the fridge for up to 4 days.
Make ahead: Prepare the corn pudding as directed. Cover and refrigerate for up to 2 days. Great for Thanksgiving prep! When ready to bake, let it rest on the counter for 1 hour before following the baking instructions.
To Reheat: To reheat, microwave portions of the corn pudding until warmed through.
Corn pudding is creamy, slightly sweet, with a hint of savory! It's packed with cream, butter, sweet and juicy corn kernels, all baked to perfection. It will be an awesome addition to your Thanksgiving spread, or make it for any weeknight.
Preheat the oven to 400 degrees. Spray a 2-quart baking dish with non-stick cooking spray. Drain the can of whole-kernel corn really well to remove any excess liquid.
In a small bowl, whisk together the cornstarch, baking powder, and salt. Set aside.
In a large bowl, whisk the eggs until combined. Add the cornstarch mixture and stir until combined.
Whisk in the butter, heavy cream, creamed corn, and drained corn until fully combined.
Pour the batter into the prepared casserole dish and bake until golden brown, about 45 minutes. The center should be slightly jiggly.
Let the corn pudding rest for 5 minutes before serving.
Million dollar mashed potatoes are unmatched when it comes to creamy velvety mashed potatoes. They get their intense flavors and smooth texture from letting the potatoes slow cook in chicken broth for so long. Then mixing them with cream cheese, butter and garlic takes them up to a whole new level!
Reasons You’ll Love This Recipe
Easy to Make: These slow cooker potatoes can save you so much time and effort, and they taste amazing!
Flavor: The amount of time the potatoes will cook in the chicken broth will make these potatoes so flavorful. You won’t want to have mashed potatoes made any other way!
This list of ingredients is short and sweet. You probably already have everything you need in your kitchen. You should definitely make these tonight with whatever you have planned for dinner. For exact measurements scroll to the bottom of the post.
Russet Potatoes: The star or the dish! They have the best texture for mashed potatoes in my opinion.
Unsalted Butter: Gives your potatoes a rich flavor and creamy texture.
Chicken Broth: Infuses a savory flavor into the potatoes as they cook.
Cream Cheese: Provides a creamy texture and a tangy flavor that complements the potatoes.
Garlic Powder: Adds that yummy savory flavor that makes everything better!
Salt and Black Pepper: To taste!
Slow Cooker Million Dollar Mashed Potato Recipe
If you are looking for an easy side dish that doesn’t take much work and tastes amazing this is the recipe for you. Get them in the crock pot, set it, and finish when you’re ready to eat dinner.
Cook: Add the potatoes and chicken broth to a large slow cooker and dot the top with butter. Cook on low for 6-8 hours, or on high for 3-4 hours.
Mash: Once the potatoes are done cooking, strain off the cooking liquid and reserve it. Use a hand masher or a potato ricer to mash all the potatoes to your liking.
Cream Cheese: Pour half of the reserved liquid over the top, add garlic powder and dot the top with the cubed cream cheese. Set the crockpot to the warm setting and cover it for 20-30 minutes, or until the cream cheese fully softens.
Combine: Stir the cream cheese into the potatoes. Add additional reserved liquid as needed until the potatoes are the desired texture. Season with salt and pepper to taste. Keep warm for up to 1 hour on the warm setting before serving.
Crock Pot Million Dollar Potatoes Tips and Variations
These million dollar mashed potatoes are fairly simple. Here are a few tips and pieces of advice for you to ensure they turn out perfectly smooth and creamy!
Half Recipe: For a smaller amount of potatoes, cut the recipe in half. Cook about 2-2.5 pounds of potatoes in a 4-quart slow cooker according to the instructions in the recipe card.
Vegetarian: You can use vegetable broth instead of chicken broth if you would like to make these vegetarian.
Additions: Add fresh herbs, grated parmesan, cheddar cheese, green onions or bacon bits to add some extra flare to these incredible potatoes.
USE RUSSET: Stick with russet potatoes because they have a lower water content compared to waxy potatoes. They hold their shape and resist getting watery after hours of cooking in liquid. They are the best potatoes for this recipe.
Gravy: If your family has to have gravy with their mashed potatoes. Make my brown gravy or easy turkey gravy.
How to Make Ahead and Properly Store Potatoes
These million dollar potatoes are a great side to add to any meal. You can have these made ahead of time
Make Ahead: Place your potatoes in the slow cooker the night before. Just be sure they are fully submerged in the chicken broth, otherwise, the peeled potatoes will oxidize and turn brown. Alternatively, keep the cut and peeled potatoes in a bowl and cover them completely with cold water. Drain off the water before adding the potatoes to the slow cooker.
Time Your Potatoes: I recommend cooking the potatoes according to when they finish cooking. You want them to be done with just enough time for you to mash and finish them before you plan to serve them. Otherwise, you may keep the finished potatoes warm in the slow cooker for up to 2 hours.
Refrigerator: Million dollar mashed potatoes should be stored in the fridge in an airtight container. They will keep for up to 5 days.
More Mashed Potato Recipes
Potatoes are my love language! I could eat mashed potatoes every day of the week and with anything! Here are a few different ways you can make them!
Million dollar mashed potatoes are unmatched when it comes to creamy velvety mashed potatoes. They get their intense flavors and smooth texture from letting the potatoes slow cook in chicken broth then mixing them with cream cheese, butter and garlic.
Course Side Dish
Cuisine American
Keyword cream cheese mashed potatoes, crockpot mashed potatoes, easy holiday potatoes, million dollar mashed potatoes, million dollar potatoes
Add the potatoes and chicken broth to a large slow cooker and dot the top with butter.
Cook on low for 6-8 hours, or on high for 3-4 hours.
Once the potatoes are done cooking, strain off the cooking liquid and reserve it. Use a hand masher or a potato ricer to mash all the potatoes to your liking.
Pour half of the reserved liquid over the top, add garlic powder and dot the top with the cubed cream cheese. Cover and set the crockpot to the warm setting for 20-30 minutes, or until the cream cheese is fully softened.
Stir the cream cheese into the potatoes, adding additional reserved liquid as needed until the potatoes are the desired consistency. Season with salt and pepper to taste. Keep warm for up to 1 hour on the warm setting before serving.
Cream cheese biscuits have a slight twist to the classic version. With the added cream cheese, they have a softer, more fluffy texture with an added tangy flavor that is so good!
Reasons You’ll Love This Recipe
Easy to Make: These biscuits use pantry staples and only take 30 minutes to make from start to finish!
Better Flavor and Texture: The cream cheese in this recipe gives the biscuits a softer texture and better flavor than traditional biscuits.
You can make these delicious biscuits up in no time! You should already have all of the ingredients in your pantry. For exact measurements, scroll to the bottom of the post.
All Purpose Flour: The main ingredient that provides structure.
Baking Powder: Helps the biscuit’s texture remain fluffy and airy.
Salt: Enhances the flavors.
ColdUnsalted Butter: Adds a depth of flavor and creamy richness.
Cream Cheese: The secret ingredient that sets these biscuits apart. It adds a tangy flavor and a soft, fluffy texture.
ColdButtermilk: Adds to the tanginess and delicious flavor while keeping the biscuits from being dry.
Melted Butter: Spread on top of the biscuits before baking to give them a golden brown top.
How to Make Cream Cheese Biscuits
You can make these cream cheese biscuits in just 30 minutes. They are easy to make, and your family will love scarfing these down for brunch or an after-school snack. Follow my steps below to ensure they turn out perfect!
Whisk: Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Whisk together the flour, baking powder, and salt in a large bowl.
Grate and Cut: Using a cheese grater, grate the butter. Dice the cold cream cheese into small cubes. Add the grated butter and diced cream cheese to the dry ingredients.
Cut: Cut the butter and cream cheese into the flour mixture using a pastry cutter or the back of a fork.
Mix: When the butter and cream cheese have been incorporated, add the buttermilk and mix the dough with the pastry cutter until a shaggy dough forms.
Knead: Dump the dough onto a lightly floured surface. Work the dough with your hands until it comes together. Don’t overwork the dough, or your biscuits will be tough.
Roll and Cut: Roll dough out with a rolling pin into a 1/2-inch thick rectangle. Cut the biscuits out of the slab using a biscuit cutter or cup with about a 3-inch diameter. Roll the dough out again and continue the process until all the dough is used.
Baking Sheet: Place the biscuits spaced 1 inch apart on the parchment-lined baking sheet.
Brush and Bake: Brush the cream cheese biscuits with melted butter and bake for 15-20 minutes until they are lightly golden brown on the top and bottom.
Buscit Tips and Variations
This cream cheese biscuit recipe is quite simple, but I want to make sure it turns out perfect for you every time. Follow these tips so your biscuits are nice and fluffy!
COLDCream Cheese and Butter: Be sure you are using cold butter and cream cheese, if they are too warm you won’t get flaky layers and the biscuits will be chewy
Don’t Over Knead Dough: When you are kneading the dough together don’t overwork it. Handling the dough too much will create tough dough and warm the butter and cream cheese too much. The dough should just come together enough for you to roll out.
How ToMake Buttermilk: If you don’t have buttermilk you can make some by adding 1 tablespoon of vinegar or lemon juice to 1 cup milk. Stir the vinegar and milk together and let it rest for at least 5 minutes. I prefer whole milk but 2% can also be used.
How to Properly Store Leftover Biscuits
Countertop or Fridge: Store leftovers at room temperature for 1 day, or in the fridge in an airtight container for 3 days.
Freezer: Freeze the leftover dough in a single layer on a baking sheet, then transfer it to a bag once it’s solid. Thaw in the fridge overnight and bake as usual when you’re ready to enjoy them. You can also freeze already baked biscuits in a freezer safe zip lock bag. Let thaw before eating.
More Easy Biscuit Recipes To Try
I love having homemade biscuits with bacon and eggs on a Saturday morning. Here are a few of my favorite recipes for you to try! Share your favorites with me in the comments!
Cream cheese biscuits are a slight twist on the classic version. With the added cream cheese, they have a softer, more fluffy texture and a tangy flavor that is so good!
Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, and salt.
Using a cheese grater, grate the butter. Dice the cold cream cheese into small cubes.
Add the grated butter and diced cream cheese to the flour mixture. Using a pastry cutter or the back of a fork, cut the butter and cream cheese into the flour mixture.
When the butter and cream cheese have been incorporated, add in the buttermilk and keep mixing the dough with the pastry cutter until a shaggy dough forms.
Lightly flour a work surface and dump the dough out onto it. Work the dough with your hands until it comes together. Don't overwork the dough, or your biscuits will be tough.
Roll the dough out into a 1-inch thick slab. Using a cookie cutter or cup with about a 3-inch diameter cut the biscuits out of the slab. Roll the dough out again and continue the process until all the dough is used.
Place the biscuits spaced 1 inch apart on the parchment-lined baking sheet.
Brush the biscuits with melted butter and bake for 15-20 minutes until they are lightly golden brown on the top and bottom.
Notes
The cream cheese and butter need to be cold. Using room temperature or slightly warmed butter will not result in light, fluffy biscuits.
When kneading the dough, don’t overwork it; knead just enough to bring it together. Over-kneading will result in tough biscuits.
Make buttermilk from scratch by mixing 1 cup whole milk and 1 tablespoon vinegar or lemon juice. Let it sit for 5 minutes before using it.
This creamy Mushroom Casserole is an impressive side dish to any meal! It’s loaded with tender mushrooms mixed in a cheesy decadent sauce, then baked with a panko herb topping.
Reasons to LOVE This Casserole
Rich and Creamy: The creamy richness of this decadent casserole is unmatched! Cream cheese, sour cream, and parmesan cheese are always a winning combination.
Loaded With Mushrooms: Calling all mushroom lovers! The texture and flavor of the mushrooms in this casserole will blow everyone’s minds!
Crowd-Pleasing Side Dish: Serve this side dish for holidays or to impress your dinner guests. Everyone goes back for seconds!
Ingredients to Make Mushroom Casserole
With a few pantry ingredients and lots of mushrooms, this mushroom casserole comes together in one pan and bakes together in a casserole dish. The panko topping is the perfect finishing touch to this recipe!
Baby Bella Mushrooms: Yes, 2 pounds! It seems like a lot, but they cook down in volume making them perfectly tender and flavorful in this casserole!
Garlic: Fresh minced garlic adds flavor.
Unsalted Butter: Unsalted butter helps to control the salt.
Sour Cream: Sour cream brings a tangy flavor to the casserole.
Parmesan Cheese: Shredded parmesan melts into the casserole making it cheesy and delicious!
Salt: Enhances the flavors in the casserole.
Black pepper: Freshly ground cracked black pepper is the best!
Panko Breadcrumbs: Add a slightly crunchy texture! You can use plain or seasoned breadcrumbs if you prefer.
Fresh Parsley: Fresh chopped parsley gives the panko topping a touch of herb flavor.
Mushroom Casserole Recipe
This cheesy mushroom casserole is a crowd-pleasing side dish that everyone will devour! You are going to love all of its wonderful flavors and textures! Follow the steps below and on the recipe card.
Cook the Mushrooms: Preheat the oven to 375 degrees Fahrenheit and spray a 2-quart baking dish with non-stick cooking spray. Set aside. Add the mushrooms and 3 tablespoons of butter to a large skillet with the butter and cook for 3-4 minutes over medium heat, until the mushrooms have released their liquid.
Add Garlic and Butter: Stir the mushrooms occasionally and cook for about 10 minutes or until the liquid has mostly evaporated. Add the garlic and 1 more tablespoon of butter and cook for 2 minutes.
Stir and the Cheeses, Salt, and Pepper: Stir in the cream cheese, sour cream, parmesan cheese, salt, and pepper.
Cook and Transfer to Baking Dish: Cook for 3-4 minutes until the cheese has melted and everything is fully incorporated. Transfer the mushroom mixture to the prepared baking dish.
Topping and Bake: In a medium bowl, melt the remaining 2 tablespoons of butter. Add the panko and chopped parsley then stir to combine. Sprinkle the panko mixture evenly over the top of the mushrooms and bake for 15-20 minutes, until the panko has turned golden brown.
Tips and Variations For Mushroom Casserole
Here are some simple tips and ways to make this mushroom casserole recipe your own! This is the tastiest side dish and I know your family will love it!
Mushrooms: You may use baby bella mushrooms as listed in the recipe card, but use other varieties such as white button, portabello, or cremini mushrooms. And if you have leftover mushrooms, make these easy air fryer mushrooms or my favorite balsamic mushrooms!
Gluten-Free Option: To make this a gluten-free casserole, eliminate the panko topping and instead sprinkle additional parmesan cheese over the top before baking. Top with freshly chopped parsley.
Cheese: You may replace the parmesan cheese with gruyere, mozzarella, swiss, or sharp cheddar cheese.
Browning Tips: If your casserole is cooked through but your panko topping isn’t browning very well then I have a tip! Turn the broiler on high and let the panko crisp up for 1-2 minutes. Keep a close eye on the casserole because the broiler can cause it to go from golden brown to burned quickly!
Tip For Cooking Mushrooms
Be sure to let the mushrooms cook long enough for the liquid almost to completely evaporate. Mushrooms have a very high water content and if you don’t let them all cook down, then your casserole will end up watery. Plus cooking down all that mushroom liquid helps concentrate the delicious mushroom flavor!
Storing and Reheating Leftovers
This mushroom casserole is even better the next day because the flavors meld together as it sits! So, I sure hope you have leftovers to enjoy later!
In the Refrigerator: If you have leftovers, keep them in an airtight container in the fridge for up to 5 days. To ensure the best texture, I don’t recommend freezing this mushroom casserole.
To Reheat: Reheat leftovers in the oven at 350 degrees Fahrenheit for 10-20 minutes. Alternatively, microwave individual portions for 1-2 minutes.
Make Ahead: The mushroom mixture of this casserole recipe can be prepared up to 2 days in advance. Store covered in the refrigerator until you are ready to bake your mushroom casserole. Let the casserole come to room temperature while you preheat the oven and make the panko topping. Sprinkle the topping on the casserole before baking!
This creamy Mushroom Casserole is an impressive side dish to any meal! It's loaded with tender mushrooms mixed in a cheesy decadent sauce, then baked with a panko herb topping.
Course Side Dish
Cuisine American
Keyword Mushroom Casserole, Mushroom side dish, Stuffed Mushroom Casserole
Preheat the oven to 375 degrees Fahrenheit and spray a 2-quart baking dish with non-stick cooking spray. Set aside.
Add the mushrooms and 3 tablespoons of butter to a large skillet with the butter and cook for 3-4 minutes over medium heat, until the mushrooms have released their liquid.
Stir the mushrooms occasionally and cook for about 10 minutes until the liquid has mostly evaporated. Add the garlic and 1 more tablespoon of butter and cook for 2 minutes.
Stir in the cream cheese, sour cream, parmesan cheese, salt, and pepper.
Cook for 3-4 minutes until the cheese has melted and everything is fully incorporated. Transfer the mushroom mixture to the prepared baking dish.
In a medium bowl, melt the remaining 2 tablespoons of butter. Add the panko and chopped parsley and stir to combine.
Sprinkle the panko mixture evenly over the top of the mushrooms and bake for 15-20 minutes, until the panko has turned golden brown.
Garlic fried rice is one of the most common Filipino rice dishes. It combines leftover rice with crispy fried garlic, all tossed together with seasonings to create something simple that is incredibly flavorful!
Reasons You’ll Love This Recipe
Easy to Make: This delicious side dish only takes about 15 minutes to make. Crisp up minced garlic, toss in your leftover rice, add some seasonings, and it’s ready!
Flavorful: There is just something so satisfyingly good about simple ingredients. They are seriously the best!
Ingredients You Need To Make Filipino Fried Garlic Rice
This recipe only uses a few simple ingredients you already have at home. Not sure what to do with leftover rice? This recipe is all you need! It’s the perfect side to any meal. Scroll to the bottom of the post for exact measurements.
Garlic Cloves: The star of the dish! Fresh is best, but you can use pre-minced if that’s what you have on hand.
Vegetable Oil: Helps fry and crisp up the garlic and adds moisture back into the rice.
Cooked Rice: You can make rice for this recipe, but leftovers really work best because they aren’t sticky.
Onion Powder: Adds a nice savory flavor that complements the garlic.
Salt and Pepper: Enhance the flavors in the dish.
Green Onions: For garnish and a pop of color.
How to Make Garlic Fried Rice
Collect your ingredients, heat your pan up, and let the magic begin. You will love how quickly and easily you can make this delicious side dish. Your kids will love it and might just eat it instead of your main dish!
Add: In a large wok or non-stick pan, add the oil and heat over medium-high heat, then add the minced garlic.
Crisp: Stir and cook for 2-3 minutes until golden brown and crispy.
Stir: Add in the cooked and cooled rice, then stir the rice into the oil and garlic.
Cook and Serve: Season with onion powder, salt, and pepper. Cook for 2-3 minutes allowing the rice to get crispy. Stir the rice and continue to cook for about 5 minutes to achieve a fried rice texture. Garnish with sliced green onion and serve warm.
Garlic Fried Rice Tips and Variations
Whether you prefer a simple, classic version or want to add in vegetables, proteins, or sauces, there’s a way to tailor the dish to your taste.
Garlic: Fresh is a MUST! Chop or mince the garlic to your desired size. I like bigger pieces for lots of garlic crunch! Be careful not to burn the garlic.
Rice: The key to fried rice is to use cooked and cooled rice! Leftover or day-old rice helps keep your fried rice from being mushy.
Butter: Add flavor and use butter instead of oil. Sometimes I use half butter and half oil and it’s delicious!
Add Eggs: Scramble eggs into the rice for added protein! Filipino garlic fried rice doesn’t traditionally have eggs, but feel free to add eggs like my easy fried rice recipe.
Season with Soy Sauce: Add one tablespoon of soy sauce to add umami flavor!
Storing and Reheating Leftovers
Garlic fried rice is delicious for breakfast, lunch, and dinner! It’s traditionally served in the Philippines for breakfast with an egg on top. Save this rice for breakfast and try it out.
In the Refrigerator: Transfer to an airtight container and store in the fridge for up to 4 days.
To Reheat: Reheat individual portions of rice in the microwave at 1-minute intervals. Stirring in between should do the trick! Add a splash of soy sauce if you want to add extra moisture and flavor.
More Fried Rice Recipes to Try
If you have leftover rice and are looking for ways to use it, then you’ve come to the right place. Here are some great rice recipes I am sure you’ll love.
Garlic fried rice is one of the most common Filipino rice dishes. It combines leftover rice with crispy fried garlic, all tossed together with seasonings to create something simple yet incredibly flavorful!
In a large wok or non-stick pan, add the oil and heat over medium-high heat. Add the minced garlic.
Stir and cook for 2-3 minutes until golden brown and crispy.
Add in the cooked and cooled rice. Stir the rice into the oil and garlic.
Season with onion powder, salt, and pepper. Cook for 2-3 minutes allowing the rice to get crispy. Stir the rice and continue to cook for about 5 minutes to achieve a fried rice texture.
Irresistibly crispy Smashed Brussels Sprouts are simple to make, loaded with delicious flavor, and have the best crunchy texture. These pair well with almost any protein and will definitely upgrade your side dish game!
Reasons You’ll Love This Recipe
Nutrient-Rich Side: Smashed Brussels sprouts taste wonderful and are loaded with vitamins and fiber. You’ll want to make these on the regular!
Simple: You only need four ingredients and 20 minutes of prep time to have a healthy snack or side dish to go with creamy Tuscan garlic chicken, grilled tri-tip, or any main dish you can think of!
Delicious Flavor and Texture: These are not only flavorful, but they also have an amazing crunchy texture. Even kids gobble these up!
Crispy Smashed Brussels Sprouts
Smashed Brussels sprouts are a spin-off the very popular and very delicious smashed potatoes recipe. They’re just as easy to make and are the perfect side dish or appetizer. I might even like these more than smashed potatoes because they are addictively crispy and caramelized around the edges. So addictive, in fact, I sometimes can’t stop myself from eating them straight off the pan!
Crispy Brussels Sprouts Ingredients
You won’t believe that just four simple ingredients can bring so much flavor! The whole smashing method takes this green vegetable to the next level. The exact measurements of the ingredients are in the recipe card at the bottom of the page.
Brussels Sprouts: This recipe uses about one pound of cleaned and trimmed whole Brussels sprouts.
Olive Oil: This recipe uses a generous amount of olive oil to cook the Brussels. This will help them to become crispy and keep them from burning.
Salt and Black Pepper: All you need is a simple seasoning of flakey salt and black pepper.
How to Make Smashed Brussels Sprouts
These smashed Brussels sprouts are a unique side dish that everyone will love! They’re so good that your family will be swiping them from the sheet pan before you can get them to the table!
Boil: Preheat the oven to 425 degrees Fahrenheit and bring a large pot of salted water to a rolling boil over high heat. Par-cook the Brussels sprouts by adding them to the water and boil for 15-18 minutes. Strain the Brussels sprouts from the water and drain them in the colander for 5-10 minutes.
Season: Spread the Brussels sprouts out in a single layer on a large baking sheet, then drizzle with olive oil. Sprinkle with a couple of generous pinches of flakey salt and freshly ground black pepper. Toss until all the Brussels sprouts are evenly coated.
Smash and Roast: Use a flat-bottomed glass or measuring cup to smash each tender Brussels sprout flat against the baking sheet. Bake the Brussels sprouts for 10-15 minutes. Once the underside is crispy, flip them all over and roast for another 10-15 minutes until both sides are crisp.
Tips and Variations for the Best Brussels Sprouts
This Brussels sprouts recipe could not be any easier! However, here are a few tips and variations so your family will go crazy over these every time you make them.
Brussels Sprouts Size: If your Brussels sprouts are extra large, you can cut them in half instead of roasting them whole. Smash them with the cut side down on the baking sheet.
Drying the Sprouts: It can help to pat each Brussels sprout dry with a clean kitchen towel or paper towel. The more water that is left on them, the longer they will have to roast before they become crispy. Patting them dry helps remove the extra moisture before roasting.
Add Seasonings: I like these with just salt, pepper, and olive oil, but you can add a little more flavor by adding ¼ teaspoon of garlic powder, Italian seasoning, or crushed red pepper to the Brussels sprouts before you toss them. You could even add a squeeze of fresh lemon juice over the top when they come out of the oven.
Make Them Cheesy: For a little extra flare, add ¼-⅓ cups of finely grated parmesan cheese to the tops of the Brussels sprouts about 5 minutes before they are done cooking.
Best Freshly Cooked: Avoid cooking these too far ahead of when you plan to serve them. The longer they sit, the more crispiness they will lose! They are best fresh out of the oven.
Storing Leftover Smashed Brussels Sprouts
Make-Ahead Option: You can par-cook the Brussels sprouts in advance to save on prep time. Once they finish boiling, transfer them to a bowl of ice water to stop the cooking. Store them in an airtight container lined with 2-3 paper towels to absorb the excess water. When you are ready to finish them, continue as directed in the recipe card.
In the Refrigerator: Cooked smashed Brussels sprouts can be stored in an airtight container for up to 4 days.
To Reheat: You can reheat them in a 350-degree Fahrenheit oven for 5 minutes or in an air fryer at 350 degrees Fahrenheit for 2-3 minutes.
More Delicious Sides
A delicious side dish recipe is the perfect way to complete a meal and really take it to the next level! I have so many wonderful sides that you’ll want to try. You can find all of my side dish recipes here. Below are some favs that I make for my family on repeat!
Irresistibly crispy Smashed Brussels Sprouts are simple to make, loaded with delicious flavor, and have the best crunchy texture. These pair well with almost any protein and will definitely upgrade your side dish game!
Preheat the oven to 425 degrees Fahrenheit and bring a large pot of salted water to a rolling boil over high heat.
Par-cook the Brussels sprouts by adding them to the water and boil for 15-18 minutes. Strain the Brussels sprouts from the water and drain them in the colander for 5-10 minutes.
Spread the brussel sprouts out in a single layer on a large baking sheet and drizzle with olive oil and sprinkle with a couple generous pinches of flakey salt and freshly ground black pepper. Toss until all the Brussels sprouts are evenly coated.
Use a flat-bottomed glass or measuring cup to smash each Brussels sprout flat against the baking sheet.
Roast the Brussels sprouts for 10-15 minutes. Once the underside is crispy, flip them all over and roast for another 10-15 minutes until both sides are crisp. Serve immediately.
Garlic Butter Rice is the perfect side dish for dinner! A simple mix of butter, sautéed onion, garlic, and chicken broth gives this rice tons of great flavor. It’s easy to make and tastes amazing!
Reasons You’ll Love This Recipe
Super Flavorful! This garlic butter rice is simple yet loaded with flavor! It will elevate any meal to the next level. Your entire family will love it!
Quick and Easy:Only 10 minutes of prep time is all you need, and then it’s totally hands-off! You can work on the main dish while it’s cooking!
Versatile: You can serve this rice as-is or add additional ingredients to make it more of a pilaf. The flavors are mild enough to pair with a variety of different mains.
What is Garlic Butter Rice?
This delicious garlic butter rice combines long-grain white rice, butter, garlic, onion, and chicken broth. It’s hassle-free to make and can be simmering while you work on the main dish.
One of the best parts of this recipe is that it’s versatile enough to be served alongside a variety of different mains! Whether you’re serving your family dinner or hosting a large gathering, this garlic butter rice is always a winner. We love it with air fryer steak, crispy parmesan garlic chicken, and this grilled tilapia!
Ingredients You’ll Need
All you need to whip up this delicious garlic butter rice is a handful of simple ingredients. Its light, savory flavor perfectly complements any main course without stealing the show. Scroll to the recipe card at the bottom of the post for exact measurements.
Butter: The star of this rice for adding creaminess and richness!
Yellow Onion and Garlic: Infuses the rice with the most wonderful savory flavor.
Chicken Broth: Adds moisture and delicious flavor to the rice as it cooks. Substitute with vegetable broth to keep this dish vegetarian.
Rice: Dry long-grain white rice turns out perfectly fluffy and tender. You could use basmati rice or jasmine rice as a substitute.
Salt & Pepper: To taste!
Herbs: Garnish with fresh parsley for a pop of color.
How to Make Garlic Butter Rice
This is one of those easy recipes that’s good to have in your back pocket when you need a quick side that everyone loves. You’ll be making it on repeat! It’s hands-off and can be ready to serve in less than 30 minutes.
Melt Butter: Melt one tablespoon of butter in a large saucepan over medium heat. Add yellow onion and sauté until tender, about 3 minutes.
Sauté: Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute.
Add Broth: Pour in the chicken broth and season with salt and pepper to taste. Bring the mixture to a boil.
Simmer: Add the rice and stir once. Cover with a lid then reduce the heat to low. Simmer until the liquid is absorbed, about 18-20 minutes.
Let Rest: Remove from heat and let the rice rest for 5-10 minutes.
Add More Butter and Fluff: Add the remaining two tablespoons of butter, then fluff the rice with a fork. Garnish with fresh parsley and enjoy!
Tips for Making Garlic Butter Rice
Here are some simple tips for the best garlic butter rice!
Garlic: This rice recipe calls for 4 garlic cloves, but feel free to use more if you LOVE garlic flavor! Or use 1 teaspoon garlic powder in place of the cloves if you prefer.
Rice: Rinse and strain your rice before cooking it. This makes it extra fluffy when it’s cooked. No one wants sticky or mushy rice! Long-grain rice is best for this recipe. Try using Jasmine, basmati, or whole-wheat rice. Just remember that the cooking time for whole-wheat rice is longer.
Salt: The amount of salt in this recipe is a personal preference. It also depends on the chicken broth that you use. If it’s low-sodium, you will want to add more salt to flavor the rice.
Chicken Broth: Use low-sodium if you prefer! Chicken bouillon packs more flavor if you want to use that instead of the broth.
Storing Leftover Rice
Leftover garlic butter rice is delicious! Here is how to store it so it stays fresh:
In the Refrigerator: Let the rice cool to room temperature, then store it in an airtight container in your fridge. Leftover rice will last about 3-4 days.
To Reheat: Reheat in the microwave until warmed through. Add a splash of chicken broth before rewarming to add moisture.
More delicious rice recipes
A tasty rice dish can complement a variety of meals. Whether you’re serving tacos or fish, I have a rice recipe for you! Here are a few of our family favorites for you to try!
Garlic Butter Rice is the perfect side dish for dinner! A simple mix of butter, sautéed onion, garlic, and chicken broth gives this rice tons of great flavor. It's easy to make and tastes amazing!
Croissant Bread is beautiful and fluffy with crispy, flaky layers on the outside. It’s also one of the most delicious breads you’ll ever taste – it will be love at first bite! Add it to your next brunch spread and use it to make French toast, sandwiches, and breakfast casseroles!
Homemade bread is one of my favorite things to bake! I used to be intimated to make yeast bread but it’s actually not bad at all! Check out my beginner’s guide to baking bread, if you’re just getting started. And this simple no-knead bread or my grandma’s perfect homemade bread are great recipes for any beginner!
Reasons You’ll Love This Recipe
Incredible Taste and Texture: Croissant bread smells and tastes like a croissant but slices like sandwich bread.
Step-by-Step Instructions: This guided post will set you up for success in making this delicious pastry bread! I walk you through all the steps and share my best tips.
What is Croissant Bread?
Get ready to be blown away by this irresistibly delicious croissant bread! It’s made with a simple croissant dough baked in a loaf pan. The taste and texture are just like something you would find in a French bakery. One bite and you will be obsessed with the layers of butter and the hint of sweetness. The inside is melt-in-your-mouth soft and fluffy, with a crispy, flaky crust.
As an added plus, it’s super versatile! It’s wonderful on its own or toasted and smeared with cinnamon butter or jam, but it also cooks up fabulously as a grilled cheese, in bread pudding, or used to make a BLT sandwich! No matter how you enjoy it, you’re sure to love it so much!
Ingredients You’ll Need
This croissant bread uses adding honey for sweetness and plenty of butter for laminating the dough. Laminating dough (or folding in butter) will help create the many layers of airy flakiness. Check out the recipe card at the bottom of the post for all of the exact measurements.
Milk: For extra richness, this recipe uses milk instead of water to activate the yeast.
Yeast: 1 packet of active dry yeast is enough for one loaf of this bread.
Honey: Adds just enough sweetness.
Butter: For buttery flavor.
Flour: All-purpose flour will work the best for maximum tenderness.
Salt: To bring out all of the flavors.
Butter: Cold butter is folded into the dough during the lamination process. When it bakes, the butter melts, resulting in warm, delicious buttery layers.
Egg and Milk: We mix one large egg and a small amount of milk together to create an egg wash, which is brushed over the loaf to give it a golden brown sheen.
How to Make Croissant Bread
There are quite a few steps for making homemade croissant bread, but they’re all really easy and so worth it. Scroll through to learn how to make the best homemade bread!
Make, Rise, and Chill the Dough
Proof the Yeast: Add the milk, instant yeast, and honey to the bowl of a stand mixer. Whisk together and cover for 5 minutes. The mixture should foam up.
Mix in Butter, Flour, and Salt: Add the softened butter, 2 cups of flour, and salt. Using the dough hook attachment, mix the ingredients at low speed. Add in additional flour if needed. The dough should pull away from the bowl of the mixer but not be too dry. Knead the dough for 5 minutes in the mixer on medium speed or on a lightly floured surface using your hands.
Rise the Dough: Add the dough to a lightly oiled bowl and cover it. Let the dough rest at room temperature for about an hour. The dough should double in size.
Chill the Dough: Line a baking sheet with parchment paper or a silicone baking mat. Once the dough has risen, dump it out onto the lined baking sheet and pound it flat with your hand or a rolling pin into a 9×14-inch rectangle. Cover the dough and place it in the fridge for 20 minutes. Once the dough has chilled, remove it from the fridge.
Laminating the Dough
Arrange the Pads of Butter: Slice the slightly softened butter into ⅛ inch-thick slices, then lay half of the slices in the center ⅓ of the slab of dough,
Fold One Side and Layer on the Remaining Butter: Fold one side of the center of the slab on top of the butter. Lay the other half of the butter slices on top of the dough and fold over the other side.
Roll and Fold: Roll this slab out into another 9×14-inch rectangle. Fold it again one side over the center and the remaining side on top of that, like a letter fold.
Roll Out the Dough and Chill: Roll it into another 9×14-inch slab, place it back on the pan, cover it, and refrigerate for another 20 minutes.
Shape and Raise the Croissant Bread Dough
Roll Into a Log Shape: Working from the short side, roll the dough into a log about 9 inches in length.
Cover and Raise the Loaf: Spray a loaf pan with non-stick cooking spray and place the loaf into the pan. Cover the loaf and let it rest at room temperature to rise. While the loaf is rising, preheat an oven to 375 degrees Fahrenheit.
Score and Bake: Once the loaf raises, score it horizontally a few times with a knife. Make the egg wash and brush it on the top of the loaf. Bake the loaf for 10 minutes, uncovered. Lightly place foil over the top to keep it from getting too dark. Continue baking for 20 minutes until the crust is golden brown. The inside temperature should be 190 degrees Fahrenheit. Take the loaf out of the oven and let it rest in the pan for at least 10 minutes, then remove it from the pan to finish cooling.
Tips for Perfect Croissant Bread
Simply follow all of the steps, and you’ll see that making croissant bread is actually pretty easy. Here are some tips so it turns out perfect!
Butter Temperature: The butter for lamination should be soft enough to cut easily but not soft enough to spread. If the butter becomes too soft, spread it instead of placing the pats of butter, fold up the dough into the tri-fold like normal then pop it in the fridge for 20 minutes to harden the butter a bit before rolling out.
If the Dough is Sticky: If the dough is getting sticky while you knead it you can add a dusting of flour, but don’t add too much and dry the dough out.
Temperature of the Dough Make sure the dough is cold but not too hard to roll out. Twenty minutes may not be enough time to cool it down, but if it is too cold or hard to roll out, cover it and let it sit at room temperature for a few minutes until it is just soft enough to roll out.
Using Foil to Bake: Watch the crust’s color; once you take the foil off, it will brown pretty quickly. Check the internal temperature for doneness, and if it’s still not the right temperature but the color is getting dark, place the foil back on top while it finishes baking.
Added Flavors: One of my favorite things I had in Paris was their chocolate croissants. When you are doing the lamination process, maybe add some chocolate, raisins, or a cinnamon sugar mixture to your layers!
Storing Leftover Croissant Bread
Before storing your bread, make sure that it has cooled completely; otherwise, the loaf will sweat and become soggy.
Refrigerate: Store your loaf in the fridge to make it last longer! Once you place it in an airtight container and put it in your fridge, it will last for about 7 days.
More Bread Recipes You’ll Love
If this incredible croissant bread has given you inspiration to make more bread, check out the recipes below!
Croissant Bread is beautiful and fluffy with crispy, flaky layers on the outside. It's also one of the most delicious breads you'll ever taste – it will be love at first bite! Add it to your next brunch spread and use it to make French toast, sandwiches and breakfast casseroles!
Add the milk, yeast, and honey, to the bowl of a stand mixer. Whisk together and cover for 5 minutes. The mixture should foam up.
To the same bowl, add the softened butter, 2 cups of flour, and salt. Using the dough hook attachment, mix the ingredients until they begin to come together. Scrape the sides of the bowl to incorporate all the ingredients.
Add additional flour, if needed, two tablespoons at a time, until a soft dough forms, scraping the sides of the bowl as needed. The dough should pull away from the bowl of the mixer but not be too dry.
Once the dough has formed, knead it for 5 minutes in the mixer on medium speed or on a lightly floured surface with your hands.
Rest and Chill the Dough
Add the dough to a lightly oiled bowl and cover it. Let the dough rest at room temperature for about an hour. The dough should double in size.
Line a baking sheet with parchment paper or a silicone baking mat. Once the dough has risen, dump it onto the lined baking sheet and pound it flat into a 9×14-inch rectangle.
Cover the dough and place it in the fridge for 20 minutes. Once the dough has chilled, remove it from the fridge.
Laminate the Dough
For the first step of laminating the dough, slice the slightly softened butter into ⅛ inch-thick slices.
Lay half of the slices in the center ⅓ of the slab of dough, and fold one side of the center of the slab on top of the butter.
Lay the other half of the butter slices on top of the dough and fold the other side on top of that. You should have a butter, dough, butter layering pattern where the outside of the slab is all dough with no exposed butter.
Roll this slab out into another 9×14-inch rectangle. Fold it again one side over the center and the remaining side on top of that, like a letter fold. Roll it into another 9×14 inch slab, place it back on the pan, cover and place it back in the fridge for another 20 minutes.
After 20 minutes, take the dough out and off the pan, do a tri-letter fold on it again, and roll it back into a 9×14-inch slab. Do the tri-fold one more time and roll it back into a 9×14-inch slab.
Shape and Rise the Dough
Now, working from the short side, roll the dough into a log about 9 inches in length.
Spray a loaf pan with non-stick cooking spray and place the loaf into the pan. Cover the loaf and let it rest at room temperature to rise. While the loaf is rising, preheat an oven to 375 degrees Fahrenheit.
Score and Bake
When the loaf has risen to just above the height of the pan, score it horizontally a few times with a knife. Make the egg wash by whisking together the egg and milk, and brush the egg wash on the top of the loaf.
Bake the loaf for 10 minutes, uncovered. Lightly place foil over the top to keep it from getting too dark. Continue baking for 20 minutes until the crust is golden brown and the internal temprature reaches 190 degrees Fahrenheit.
Take the loaf out of the oven and let it rest in the pan for at least 10 minutes, then remove it from the pan to finish cooling.
This is the BEST recipe for how to boil corn on the cob! Fresh summer corn gets boiled in a sweet creamy mixture of milk, butter, sugar, and salt. Cook and flavor your corn all in one pot!
Tender and Tasty: Perfectly boil and flavor fresh corn on the cob. It comes out tender and it’s SO tasty!
Easy One Pot Side Dish: Boiling corn on the cob is done in one pot! It’s easy and clean-up is a breeze.
Ready in Minutes: It only takes 5 minutes to boil corn on the cob! It’s fast and makes the perfect side to any meal.
The Best Boiled Corn on the Cob!
How good does this corn on the cob look?! Let me show you how to boil corn on the cob with this fast and easy method. The trick is adding butter, milk, sugar, and salt to the water. I promise, your corn will never taste better! And the best part is that it’s seasoned and ready to devour right out of the pot. It makes the perfect side dish to any summer meal and I can’t wait for you to try it!
It only takes 6 simple ingredients to make the best-boiled corn on the cob! If you’re lucky enough to grow your own corn then you most likely have all of the ingredients! But that’s ok if you don’t, just grab fresh ears of corn at the market or farm stand and you’re all set!
Ears of Corn: Shuck the corn by removing the husks and silks before cutting or snapping in half.
Water: I use 6 cups! Use a big enough pot to add the additional ingredients and corn.
Butter: Corn and butter are a must together because the butter melts to coat and flavor the corn.
Sugar: Adds a bit of sweetness because sweet corn is the best!
Salt: Balances all the flavors and enhances the sweetness of the corn.
Boiling Corn on the Cob
Knowing how to boil corn on the cob is a must because it’s fast and easy! And you’re going to love how easy this recipe is. Make this corn at your next outdoor get-together, and you will be cooking it up all summer long!
Boil the Water: First, add 6 cups of water to a large pot then bring the water to a boil.
Add the Milk, Butter, Sugar, and Salt: Next, add in the milk, butter, sugar, and salt then slowly lower the corn into the water.
Boil the Corn: Boil the corn for 5 minutes or until tender. It will be bright yellow in color and tender when pierced with a knife.
Remove and Enjoy: Last, remove the corn with tongs from the boiling water. Top with salt, pepper, and desired toppings!
Boil the water.Stir in the milk, sugar, and salt.Add the butter and melt.Add in the corn and boil.
How Long to Boil Corn on the Cob?
Boiling fresh corn on the cob only takes 5 minutes once placed in the boiling water! Boiling the water before adding the remaining ingredients and corn is key. Add additional cooking time if you prefer your corn more tender and less crispy.
Tips For Boiling Corn on the Cob
Here are some easy tips to follow for boiling fresh sweet corn on the cob. You’re going to love the garnish ideas!
Pot Size: Use a large pot, mine is a 6-quart pot! You don’t want the ingredients to come too close to the top becuase it will boil over and make a mess!
Corn: Fresh summer corn is ideal, but frozen corn on the cob can be found at the grocery store year round. Add 3-5 minutes of cooking time if the corn on the cob is frozen.
Cutting: Cut the corn in half using a sharp knife or simply break the cob in the middle! It easily snaps in half.
Garnish: Add more flavor with garnishes! Sprinkle on fresh herbs like cilantro, basil, or chives or add a dash of seasonings like paprika, chili powder, or Tajin. But our favorite is garnishing with cotija cheese and a squeeze of lime juice on top!
Time: Cooking time depends on how you prefer your corn. We think 5 minutes is the perfect amount of cooking time, but if you like your corn crispier, then boil it for 3 minutes. Cook to your desired doneness!
Storing Leftovers
Boiled corn on the cob is best served fresh and warm, but it makes great leftovers! Before storing your leftover boiled corn, allow it to cool completely.
In the Refrigerator: Store boiled corn on the cob in the fridge for 2-3 days. Keep in an airtight container!
To Reheat: Warm leftovers in the microwave until warmed through.
This is the BEST recipe for how to boil corn on the cob! Fresh summer corn gets boiled in a sweet creamy mixture of milk, butter, sugar, and salt. Cook and flavor your corn all in one pot!
This Italian Corn Salad is bursting with fresh flavors from sweet corn, juicy grape tomatoes, crisp green bell pepper, and sharp parmesan cheese. Tossed in a zesty homemade Italian dressing, it’s perfect for summer or any time of the year.
If you’re looking for a delicious addition to BBQs, potlucks, and other summer celebrations, this corn salad is it! Complete the menu with some of our other favorite sides like the world’s best-baked beans, easy grilled asparagus, and this creamy cucumber salad.
Reasons to Love This Recipe
Quick and Easy: You will love how effortless this Italian corn salad is to make. Simply grill the corn and then chop and mix!
Versatile: This recipe can easily be customized based on your preferences! Use your favorite veggies, cheese, and herbs! You can even use frozen corn!
So Flavorful: Everyone will love the incredible flavor of this dish! It’s filled with freshness and texture. Plus, it pairs well with a variety of mains!
Italian Corn Salad Recipe
This easy Italian corn salad is packed with fresh flavor! I love that the recipe uses seasonal ingredients that you might have growing in your garden, yet it can also totally work outside of summertime. Serve this Italian Corn Salad as a perfect side dish with grilled chicken or burgers, or enjoy it as an appetizer with tortilla chips for dipping!
Ingredients You’ll Need
With just a handful of fresh ingredients, you’re well on your way to an amazing salad that’s sure to impress! Here’s a list of what’s needed. The recipe card contains all of the exact measurements.
Sweet Corn: Sweet juicy bursts of tender kernels are the star of this salad!
Grape Tomatoes: Grape or cherry tomatoes are the perfect size to half and add to the salad for extra sweetness.
Green Bell Pepper: Provides a crisp texture with a subtle bitterness that balances the sweet corn. If preferred, You can sub with red bell pepper.
Fresh Herbs: A combination of fresh basil and fresh parsley to add that classic Italian flavor.
Red Onion: Adds mild onion flavor.
Parmesan Cheese: Freshly grated is best if you have the time.
For the Vinaigrette: A mix of olive oil, lemon juice, Italian seasoning, and minced garlic makes a simple, yet flavorful dressing.
Salt and Pepper: Add to taste and bring all of the flavors together.
How to Make a Corn Salad
This Italian corn salad recipe comes together with very little hassle in just 15 minutes! It’s bound to be your new favorite side dish!
Grill the Corn: Heat the grill to medium-high heat. Brush the corn lightly with olive oil then grill, rotating it until golden on all sides.
Remove Corn from the Cob: Allow the corn to cool, then cut it off the cob with a knife and add it to a large bowl.
Combine Ingredients: Add the bell pepper, red onion, Parmesan cheese, and fresh herbs.
Make the Dressing: In a small bowl, whisk the lemon juice, olive oil, Italian seasoning, and garlic.
Toss Salad with Dressing: Pour the dressing over the salad and toss to coat then season with salt and pepper to taste.
Serve: Enjoy immediately or refrigerate until serving.
Grill and cut the corn off the cob.Combine the salad ingredients to a large bowl.Make the dressing.Pour on the dressing and toss the salad.
Italian Corn Salad Tips and Variations
Take this to your next BBQ, and you will be the hit of the party! This Italian corn salad is great with fresh, frozen, or canned corn. Take a look at my tips and variations below!
Switch Up the Veggies: You can add more vegetables to adapt the salad to your liking. For example, try including red, yellow, or orange bell peppers. Moreover, you might want to add cucumber or grilled zucchini for a delicious twist.
Corn: If fresh corn on the cob is not available, you can use frozen or canned corn. However, if you opt for frozen corn, remember to either thaw it or defrost it in the microwave before using it. Add the corn and a little bit of oil to a very hot skillet and cook it for a few minutes, tossing occasionally, until many kernels are lightly browned.
Add Protein: Add canned beans, chicken, or chopped bacon to make it heartier and protein-packed. You could even serve this as a light meal!
Cheese: If you don’t have parmesan cheese on hand, then feta or mozzarella cheese would be delicious alternatives for this salad.
Storing Leftover Italian Corn Salad
This is the absolute BEST salad to make in advance! It’s even better as it sits. So, follow my tips below for making this salad ahead of time and for storing leftovers…if you have any!
In the Refrigerator: Store the leftover salad in an airtight container for up to 2 days.
Make Ahead: Prepare at least 2 hours or up to 1 day in advance. Sometimes, as it sits, it soaks up the dressing, so I’ll make another batch to freshen it up! You could also drizzle it with olive oil if you prefer.
More Easy Salad Recipes
I just love the fresh pop of flavor that a salad can bring to the table, especially in the summer! I have so many delicious salad recipes to try, you’re sure to find a few that your family will love. Here are some favorites to put on your menu as soon as possible!
This Italian Corn Salad is bursting with fresh flavors from sweet corn, juicy grape tomatoes, crisp green bell pepper, and sharp parmesan cheese. Tossed in a zesty homemade Italian dressing, it’s perfect for summer or any time.
