(NOTE: If using canned corn, skip this step.) Husk and wash corn and peel
omato soup, diced tomatoes (with juice), corn (frozen or canned), beans, chili powder
often. Remove from pan. Cover with foil and keep warm in
aucepan over medium heat. Cook corn for 5 mins, or until
s browned, add black beans, corn, tomato sauce, broth or water
a blender and season with salt and pepper. Puree
n half or quarters. Drizzle with olive oil, salt and pepper
Brown chicken in the oil in a large pot.Add garlic and onions.Sprinkle on all seasonings and brown sugar.
Stir well, cover and let simmer on medium for 5 minutes.
Add tomatoes,paste, and peanut butter.
Simmer on low for 40 minutes. Add wine during last 10 minutes of cooking.
Serve on rice (I use wild brown rice blend but jasmine is great too!)
Serve WITH skillet corn bread
eramic dish. Rub chicken with cumin mixture. Cover with plastic wrap. Refrigerate
Mix ranch dressing and salsa together in a small bowl.
Layer 1/2 of the corn bread crumbles, pinto beans, corn, green chile peppers, and olives in a large bowl; cover with 1/2 of the dressing mixture. Layer bell pepper, chicken, bacon, onion, and tomatoes over dressing. Top with remaining corn bread crumbles and dressing mixture. Sprinkle Cheddar cheese on top. Cover with plastic wrap and refrigerate until flavors combine, 3 to 4 hours.
Beat the egg; add milk, shortening and canned corn.
Add dry ingredients sifted; beat well.
Drop by spoonfuls into hot fat. Cook until golden brown.
Takes about 3 minutes to fry with frying temperature at 380\u00b0.
Makes about 16 fritters.
(Serve hot with maple syrup.)
Mix the cucumber cubes with the corn and chopped onion.
Add the chilisauce Asian shop, lemon juice, salt, pepper and coriander (you can replace it with parsley).
Serve with roastbeef slices.
edium heat. Add onion and corn and cook for 3 minutes
For salsa: peel and chop avocados into 1/2 inch cubes and place chopped avocado in a bowl.
Add remaining salsa ingredients and stir to mix well.
Let sit for 1 hour before serving.
Brush fillets with oil and season to your liking with salt and pepper.
Soak a handful or two of mesquite wood chips.
When ready to grill, throw wood chips onto hot coals.
Grill fish for 5 minutes per side.
Cover grill for a smokier flavor while fillets are cooking.
Serve with avocado-corn salsa.
lace in a large bowl with the corn, onion, cheeses, eggs and
Combine vinegar, sugar and 1/2 cup water in a medium saucepan over low heat. Cook, stirring, for 3 mins, or until sugar dissolves. Bring to a boil then reduce heat and stir in corn, onion, cucumber, chili, coriander and turmeric. Cook for 2 mins, or until corn is tender. Let cool.
Meanwhile, cook hot dogs in boiling water for 5 mins, or until heated through. Drain. Place a grill pan over medium heat. Grill hot dogs and buns for 3 mins, or until golden brown. Arrange hot dogs in buns. Serve with pickled corn.
Mix well the cream cheese, eggs and sugar. Add and mix in corn muffin mix, creamed corn, canned corn, milk, butter or margarine and salt.
Place in greased 9 x 13-inch pan. Bake at 350\u00b0 about 45 to 50 minutes until set.
In large saucepan, combine the black beans and enough cold water to cover them by 2 inches.
Add the 1 tablespoon olive oil, chopped onion and black pepper.
Bring the water to a boil and simmer the beans for 45 minutes to 1 hour or until they are just tender, but not mushy.
Drain the beans.
In a bowl, combine them with the corn, tomato, scallions, minced coriander and green chilies.
br>Add as much fresh corn (which has already been cooked
Melt 2 tablespoons butter in a large, heavy-bottomed pan.
Sprinkle in 3 tablespoons flour, stirring constantly.
Stir in 2 cups hot chicken stock and 1 cup hot milk, 1/4 teaspoon poultry seasoning, 1/8 teaspoon black or white pepper and a teaspoon of onion powder.
Simmer, bubbling slightly, for 10 minutes, until thickened.
Add 2 cups boneless cooked turkey and 2 cups drained canned corn (or frozen corn) and heat briefly, until warmed through.
Serve over rice, noodles or biscuit.