Create a "Corn-Tastic" Treat at the Corn Festival!

[renee.see]

I'm participating in a Corn Festival and I'd like to make something "corn themed". Any ideas?

 

[ljeffries]

The Mexicali Cornbread Squares are pretty tasty and can be at 'room temperature'. You could also add some corn to the topping.

 

[cmdtrgd]

Maybe a salsa with corn in it?

 

[catlwilles]

How about popcorn? There's a few recipes for snack mixes with popcorn in them.

 

[straitfan]

Confetti Cornbread SaladI make this beautiful salad in the trifle bowl. It is definitely an attention getter! Confetti Cornbread Salad1 Jiffy cornbread mix
3 tomatoes (chopped)
1 4 oz. chopped green chilies (undrained)
1 green pepper (chopped)
1/8 t. cumin
1 cup green onion (chopped)
1/8 t. oregano
1 pkg. bacon, cooked and crumbled
1 cup mayonnaise
2 cups shredded cheddar cheese
1 cup sour cream
2 cans pinto beans (rinsed and drained)
1 env. ranch dressing mix
2 cans corn (drained)Prepare cornbread batter according to package directions. Stir in chilies, cumin, and oregano. Spread in greased 8 x 8 square baker. Bake at 400 for 20-25 minutes. Cool. Meanwhile, use food chopper to chop green pepper, salad scissors to chop tomatoes, and santuko knife to thinly slice green onions. Open corn & beans using smooth-edge can opener, and drain using can strainer. In small-batter bowl combine mayo, sour cream, and dressing mix; set aside. Crumble 1/2 of cornbread into trifle bowl. Layer with half of the beans, mayo mixture, corn, tomatoes, pepper, onions, bacon, and cheese. Repeat layers (dish will be very full) Cover and refrigerate 2 hrs. Can be made 1-2 days ahead.