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Fall menu planning: Using corn for breakfast lunch and dinner

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Corn is one of the foods associated with fall. We use the stalks and colored ears of corn to decorate our homes and we enjoy the taste of corn long after summer has cooled and the leaves have cdrifted from the trees. Getting creative with corn doesn’t have to be a challenge. Here are few ways to work it into every meal of the day.

Serve corn for as a fall breakfast with Scrambled Eggs and Corn

10 oz Package Frozen Cream Style Corn

3 slices of bacon

6 eggs

1/8 teaspoon pepper

2 oz shredded American cheese

Cook the corn according to the directions on the package. Meanwhile, cook the bacon and drain the grease, saving 2 tablespoons. Let bacon cool, crumble and save.

In a medium bowl, mix eggs, pepper and cooked corn. Heat the bacon drippings in large skillet and add egg mixture. Cook over low heat, stirring frequently to allow uncooked egg to run to the bottom of the pan. Cook until set but don’t let it become dried out. Sprinkle with crumbled bacon and shredded cheese. Makes 6 servings.

For a fun fall lunch, try Corny Tacos

1 lb ground beef

¼ cup chopped green pepper

¼ cup chopped onion

12 oz can of corn

1 teaspoon chili powder

½ teaspoon garlic salt

1 cup catsup

12 taco shells

4 oz shredded cheddar cheese

2 cups shredded lettuce

2 cups medium tomatoes, copped

Taco sauce, if desired

Heat the oven to 250 degrees. In a skillet, brown the ground beef with the onions and peppers; drain. Add corn, chili powder, garlic salt and catsup. Cover and simmer for 15 minutes. Heat taco shells in the oven for 5 minutes. Assemble tacos by layering meat mixture, cheese, lettuce and tomatoes in each shell. Makes 12 servings.

Whip up a fabulous fall dinner with Orange-Glazed Corn and Ham Kabobs

1 package Corn on the cob (Mini pieces)

½ cup orange marmalade

1 tablespoon brown sugar

1/ lb cooked ham cut into 1-inch cubes

8 oz can pineapple chunks, drained

1 medium green pepper

Heat the oven to 350 degrees. Follow directions on package for cooking corn. In a small bowl, mix marmalade and brown sugar. Cut pepper into 6 wedges and each wedge into 3 pieces. On six 12-inch skewers, thread the ham, pineapple, green pepper and corn. Brush with marmalade mixture. Set skewers in 15x10 pan and bake for 15 to 20 minutes. Makes 6 servings.

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