Cut corn kernels off cob directly into a bowl, and toss with vinegar. Heat oil in a saute pan over medium-high heat until hot, and add corn mixture. Season with sea salt and pepper. Cook, stirring about 2 minutes or until corn is slightly steamed. Remove from heat, and stir in half the basil.
Arrange heirloom tomato slices on a platter. Add cherry/grape tomatoes, and top with corn mixture. Drizzle with Rice Wine Vinaigrette with herbs, and top with remaining basil.
Season with additional sea salt and pepper before serving.
For the corn salsa, boil, steam or microwave corn and beans until tender; drain. Rinse under cold water; drain. Combine corn and beans in a medium bowl with remaining ingredients.
For the fish, combine spices in a shallow bowl. Add fish; turn to coat fish in spice mixture.
Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Cook fish for 5 mins each side or until cooked through.
Serve fish with corn salsa.
ave Chasen stopped making the chili himself) is a quarter cup
ichuan Spicy Noodle Sauce, chili paste with garlic, set aside.
In
emove from marinade and season with salt and pepper.
Grill
Prick potatoes with a fork. Place on a
killet with paper towel.
Return meat mixture into skillet; add corn
Brown the ground beef in large pot.
Drain the beef and return it to the pot.
Add the ranch mix, taco seasoning, drained tomatoes and chilies, tomatoes with onions, drained chili beans, drained corn and Tabasco pepper sauce to the pot with the beef.
Cover and cook on medium heat for 35 minutes, stirring occasionally.
Remove pot from heat and spoon into individual serving bowls.
Add 1-2 oz of cheddar cheese and sour cream (optional).
rained tomatoes, refried beans, and chili powder.
Stir until well
br>Serve with corn/tortilla chips in bottom of bowl, chili next, and
aucepan on medium heat. Cook corn, carrot and celery, stirring occasionally
Preheat grill. Grill corn 4 inches from heat source, turning frequently, for 10 mins, until cooked.
Season steak and grill for 2-3 mins per side, until browned and cooked medium rare. Set aside to rest for 5 mins.
Meanwhile, to make the salsa, combine tomato, onion, pepper, cilantro, garlic, lemon juice and oil in a bowl. Remove corn from cob and mix into salsa. Season to taste. Slice steak and serve with corn salsa.
Place corn in a large steamer set over a saucepan of boiling water. Cover and steam for 6-8 mins, until tender. Remove and allow to cool.
Cut kernels from cobs and place in a bowl. Add onions, pepper, garlic, lemon juice and parsley. Season to taste and mix well to combine.
Season beef to taste. Heat an oiled grill pan or skillet on high heat. Cook beef for 3-5 mins each side, or until cooked to desired doneness. Serve with corn salsa and mashed potato.
Brown meat and onion in butter. Add seasoning and tomatoes. Cover and simmer over low heat for 15 minutes, then add kidney beans. Pour meat mixture into greased 1 1/2-quart baking dish. Top with corn bread batter, spreading carefully with wet knife. Bake at 425\u00b0 for 10 minutes.
t ripples, add the scallions, corn and shrimp.
Stir-fry
Scoop
out
and
drain
tomatoes.
Reserve
pulp, saute onions and
peppers
in butter until tender. Add tomato pulp, bread crumbs
and seasoning.
Cook until very thick. Add corn that has been cooked and cut from the cob.
Sprinkle inside of each tomato with a pinch of salt and stuff with corn mixture. Cover tops
with bread crumbs, dot with bits of butter.
Bake for 15 to 20 minutes or until brown. Serves 6.
Combine corn,tomatoes,avacados,onion, parsley, olive oil and lemon juice, season with kosher salt and pepper, set aside.
Preheat grill to medium, brush salmon filets lightly with olive oil, dust with creole seasoning.
Cook 4-5 minutes, turn and cook another 4 minute (cook time depends on thickness of filets).
Serve with corn,tomato avacado relish -- YUMMMMMMY.
For the corn salad: In bowl combine corn, sweet pepper, chives, basil, maple
oodle Sauce, garlic, chili paste with garlic, sugar, chili peppers, set aside.
Cook hamburger, onions and garlic until done. Stir in tomato juice, tomato sauce, chili powder, oregano and cumin. Stir together. Reduce heat; cover and simmer 1 hour, stirring occasionally. Add chili beans with sauce. Continue simmering for 1 hour longer, stirring occasionally. Serve and enjoy.