Heat oil in a large saucepan on medium heat. Saute onion, chili pepper and coriander for 4 mins, until onion softens. Stir in chopped bacon and cook 3-4 mins, until golden.
Mix in potato and corn kernels. Stir in milk, stock and creamed corn. Bring to a boil. Reduce heat to low and simmer for 20 mins, until potato is tender. Season to taste. Top with cheese and cilantro.
igh heat. Add half the corn and the onion and saute
br>Stir in fish and corn. Whisk egg white in a
Cook the corn in a pot of boiling water.
Be careful not to overcook.
Drain,& scrape the kernels off the cobs into a bowl.
Add peppers, green onions, cilantro and tomatoes& toss.
In a food processor, mix the rest of the ingredients until smooth.
Add the dressing to the salad& mix lightly.
Cover salad with Saran Wrap& refridgerate overnight, to let the flavours combine.
Cook rice according to package instructions. Serve in bowl topped with shredded carrots, diced avocado, and julienned cucumber. Season with soy sauce and top with a dollop of fat-free spicy mayo.
Spicy Mayo Recipe: Stir 3 tbsp of plain, fat-free Greek yogurt in with desired amount of Sriracha.
inely chopped.
Stir in corn, return to pan and heat
Prepare the corn by cutting the kernels
In a large bowl, combine the romaine, cheese, pinto beans, black beans, and tomatoes.
Add the corn chips and enough dressing to coat; toss and serve.
Place the shoepeg corn and fresh corn into a large pot with
/2 cup of the corn kernels from the (drained) can
Heat olive oil in a large skillet over medium heat. Cook and stir corn, fajita seasoning, and black pepper in the hot oil until corn is lightly browned, 6 to 8 minutes. Remove from heat and set aside to cool.
Mix corn mixture, black beans, red bell pepper, green onion, jalapeno pepper, cilantro, lime juice, orange juice, and salt together in a bowl; cover and refrigerate at least 1 hour before serving.
owl, squeeze lime juice over corn and mix in zest with
Remove corn kernels from cobs with a
Heat olive oil in a large heavy-bottom soup pot. Saute corn, onions, carrots, celery and bell pepper over medium heat for 20 minutes or until soft. Add serrano pepper and spices. Stir to mix well and cook 5 minutes longer. Add stock and cream; mix well. Reduce heat and simmer for 45 minutes to 1 hour. Serve hot.
Cook corn in boiling
water
Combine tomato, corn, peppers, garlic and parsley in medium bowl.
In a small bowl, whisk the oil, dressing and lemon juice. Pour over vegetables and toss.
Marinate for at least 30 minutes. Serve at room temperature or slightly chilled.
Serves 4. Contains 56 calories and 1.7 g fat.
Coat an 8 x 8-inch baking dish with nonstick cooking spray. In a large bowl, mix the flour, corn meal, baking powder, chili powder and oregano.
Stir in the corn and scallions.
In a medium bowl, mix together sour cream, mayonnaise, corn, green onions, jalapeno chile peppers, green chile peppers and cheese. Ready to serve!
br>ADd the jalapeno pepper, corn, cumin, coriander, and cilantro; stir
Preheat oven to 350\u00b0. Drain corn and set aside. In saucepan over low heat, combine cream cheese, butter, milk and seasoned salt. Heat slowly, stirring to prevent sticking. Add corn and peppers. Pour into buttered baking dish. Top with crushed tortilla chips. Bake for 30 minutes.