Pour green tomatillo salsa in a saucer and cook
Combine black beans, salsa, corn, onion, and bell pepper in a large bowl. Cover and refrigerate until chilled, about 1 hour.
br>powder, and cumin. Add corn, salsa, broth, and pimientos. Bring to
Mix salsa, corn, Cheddar cheese, sour cream, and mayonnaise in a bowl. Refrigerate until chilled, at least 30 minutes.
Bring chicken broth to a boil in a Dutch oven. Add chicken, corn, salsa and carrots. Bring to a boil again. Reduce heat to simmer and cook until carrots are tender. Makes 8 servings.
In a large pot, heat oil and saute onion, green pepper, and celery until golden brown. Add flour and stir.
Stir in vegetable broth, salt, paprika, bay leaf, and 1/2 cup cold milk. Heat for 5 minutes. Stir in warm milk, corn, salsa, cream cheese, tomatoes, and chiles. Heat but do not boil.
Cook corn according to package directions. Stir in salsa and olives. Cook until hot.
Saute onions in butter in a large saucepan.
Stir in flour and spices.
Add corn, salsa, broth and pimentos.
Bring to boil; remove from heat.
Gradually add 1/4 cup hot mixture to cream cheese in a small bowl, stirring until well blended.
Return cream cheese mixture to saucepan; stir in milk until well blended.
Cook until thoroughly heated; do not boil.
Top each serving with parsley.
Serve.
Makes 6 to 8 servings.
ngredients, except the swordfish and salsa, in a mixing bowl.
Cook pasta as directed on package, omitting salt.
Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 min. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is done, stirring occasionally.
Drain pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.
eep warm.
Combine beans, salsa, corn, chipotle peppers, chili powder and
Place the broth, beans, salsa, corn, green onions and chilies in a medium saucepan. Cook over low heat for 10 minutes to blend flavors.
Place 1/2 cup of chips and 1/4 cup of avocado in each of four bowls. Ladle the soup over the avocado and chips and serve at once.
Cook pasta as directed on package.
Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 minutes. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 minutes or until chicken is cooked thoroughly, stirring occasionally.
Drain pasta. Add to chicken mixture; mix lightly. Sprinkle with cheese. Remove from heat; cover. Let stand 1 minute or until cheese is melted.
Cut corn off of cob.
Dice all peppers into small cubes.
Add white pepper and fry in butter until peppers are tender.
Note:
One-half cup popcorn equals 1 1/2 quarts popped corn.
Inspect corn on the cob and remove
or if making a double recipe an electric griddle works great
ust blended. Stir in the corn. Let sit for 10 to
d 2 cups of the corn to a food processor and
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.