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.
emove from marinade and season with salt and pepper.
Grill
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.
Prick potatoes with a fork. Place on a
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.
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
owl, combine egg, bread crumbs, corn, water, green pepper, onion and
nd pat dry.
season with salt and black pepper.
Heat grill.
Make corn salsa by combining corn relish, green onions, cilantro and 2 teaspoons taco seasoning mix.
Set aside.
Remove excess fat from pork.
Mix oil and taco seasoning; brush on pork.
Cover and grill pork 4 to 6 inches from heat 10 to 12 minutes, turning frequently, until slightly pink in center.
Serve with corn salsa.
Put 3/4 of the feta, 1/2 of the cucumbers, the oil and water into a food processor and blend until smooth.
Season with salt and pepper as needed.
Cook the orzo as directed.
Drain the pasta and place in a large bowl with corn, olives, onions and parsley.
Mix in dressing.
Sprinkle with remaining feta.
venly over all and top with corn and cheese.
Bake 8
Rub entire surface of roast with Cajun Seasoning.
Place roast in crock-pot.
Top with corn, onion and bell pepper.
Combine tomatoes, pepper and hot pepper sauce.
Mix well and pour over vegetables and roast.
Cook on low setting for 8 to 10hours.
In a large saucepan combine corn, water, green or red bell
First brown the ground beef, and drain, then add the onions and green peppers. Season your meat with salt, pepper to taste. Or how you normally season it.
Then add the cans of corn and diced tomatoes and let it cook covered in the juice until the potatoes are tender.
This is really yummy with corn bread and tortillas. This one is my family's favorite goulash, we have tried many.
Happy cooking.
Take ingredients and split everything into two containers. Mix bag by shaking, seal, label and put in the freezer.
Cooking instructions: Cook in Crockpot on Low for 8 hours or High for 4 hours.
Serve with hot tortillas and dress with sour cream, guacamole, and/or cheese.
Beat together corn and eggs with a little salt and pepper.