Cook the fish sticks according to package directions ( I prefer the Gorton's Beer Batter brand) but use whatever you have.
Mix about two cups of the shredded slaw mix with the diced roma tomato and toss until combined.
Place a fish stick or two with a couple of pinches of the cabbage/tomato mixture with a big squirt of (about 1 TB) of Ranch dressing into a steamed corn or flour tortilla.
A squirt of lime juice gives them a great fresh taste if you have some.
Fold it in half and enjoy.
Combine the first four ingredients in a small bowl, stirring until blended. Set aside.
Arrange the corn in a vegetable steamer over boiling water. Cover and steam for 10 to 15 minutes or until corn is tender. Remove corn from the steamer; spread the butter mixture over the corn and serve immediately.
Combine first 4 ingredients in a small bowl, stirring until blended.
Set aside.
Cook corn and spread butter mixture evenly over corn.
Husk corn. Set aside.
Put 2\"
Bring water to boil in pot, reduce heat and steam corn on stovetop for approximately 5 minutes or until corn kernels are no longer frozen.
Melt the butter in a skillet over medium-high heat and add pecans. Saute the pecans, stirring constantly until lightly browned.
Add the steamed corn, tomatoes, salt and pepper.
Heat through until very hot.
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.
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.
Inspect corn on the cob and remove
In a large saucepan combine corn, water, green or red bell
n the milk and reserved corn liquid (or water).
Stir
char corn on grill pan.
Fold
Beat together corn and eggs with a little
ust blended. Stir in the corn. Let sit for 10 to
ater.
Add the chopped corn kernels to the masa mixture
ins, stirring. Stir in the corn kernels. Remove from heat.
In a shallow bowl, combine chicken, teriyaki marinade and chili sauce. Set aside to marinate for at least 10 mins.
Heat oil in a wok or large frying pan over high heat. Stir-fry chicken for 3-4 mins, until golden all over.
Return chicken to wok with onions and corn. Stir-fry for 2-3 mins. Add snow peas and stir-fry for 1 min.
Serve on a bed of rice, topped with nuts and chili.
whisk eggs, cream and creamed corn in a large bowl. Season
minutes.
Add the corn, yellow squash, zucchini, and broccoli
br>Prepare dough for Chinese Steamed Buns.
Shape dough into