Corn And Stewed Tomatoes Recipes

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CORN AND TOMATO STEW



Corn and Tomato Stew image

A satisfying and full-flavored 30-minute stew made with fresh corn straight from the cob, grape tomatoes, chopped jalapeño and white wine.

Provided by Cheri Liefeld

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 14

3 tablespoons butter
1 large shallot, coarsely chopped
3 slices bacon
1/2 cup white wine (such as Pinot Grigio)
3 cloves garlic, chopped
1 large jalapeño chile, finely chopped
1 chipotle chile, finely chopped, if desired
3 cups chicken stock or Progresso™ reduced-sodium chicken broth
4 ears fresh corn, shucked, kernels cut from cobs, cobs reserved
1/2 cup grape tomatoes, halved
1/4 cup finely chopped fresh cilantro leaves
1 tablespoon fresh lime juice
Salt and freshly ground black pepper
Additional fresh cilantro leaves for garnish

Steps:

  • In 4-quart Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Add shallot and bacon; cook until bacon is thoroughly cooked.
  • Add wine; heat to boiling and cook until reduced by half. Add garlic and both chiles; cook 1 minute, stirring frequently. Add chicken stock and corn cobs; cook about 10 minutes or until liquid is reduced by half.
  • Remove and discard corn cobs. Add corn kernels; simmer over medium heat, stirring frequently. Stir in remaining tablespoon butter. Add tomatoes, chopped cilantro and lime juice; stir gently. Season to taste with salt and pepper. Serve stew in bowls, garnished with cilantro leaves.

Nutrition Facts : ServingSize 1 Serving

CHICKEN STEW WITH OKRA, CORN, AND TOMATOES



Chicken Stew with Okra, Corn, and Tomatoes image

This quick skillet stew may remind you of gumbo, if you serve it with a mound of white rice. Start the chicken first, so the fresh flavors of okra, corn, and tomatoes stay light and bright with only a brief simmering time at the end. Instead of rice, you can create a complete dinner plate with a side of roasted potatoes and a crisp, green salad. Add a piece of crusty bread, in either case, for a satisfying summer meal.

Provided by Bibi

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h5m

Yield 8

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
2 pounds boneless, skinless chicken thighs
2 teaspoons Cajun seasoning, or to taste
1 teaspoon ground black pepper, or to taste
1 cup chicken broth
½ cup chopped onion
2 cloves garlic, minced
2 cups sliced okra
1 ½ cups fresh corn kernels
1 cup diced fresh tomatoes
2 dashes hot sauce, or to taste
3 tablespoons water
2 tablespoons cornstarch

Steps:

  • Heat olive oil in a deep, 12-inch non-stick skillet over medium heat. Season each chicken thigh with Cajun seasoning and black pepper. Add chicken to shimmering oil and cook until browned, about 5 minutes per side.
  • Add chicken broth, chopped onion, and minced garlic. Bring to a boil, cover, reduce heat to low, and simmer until the chicken is almost done, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
  • Increase heat to medium, add okra, corn, and tomatoes, and bring to a boil. Replace lid, reduce heat to low, and simmer until vegetables are soft and internal temperature of the chicken is 165 degrees F (74 degrees C), about 10 more minutes.
  • Mix water and cornstarch together in a small bowl and stir into the sauce rapidly until thickened, about 3 minutes.

Nutrition Facts : Calories 256.9 calories, Carbohydrate 11.7 g, Cholesterol 71.4 mg, Fat 14 g, Fiber 2.2 g, Protein 21.1 g, SaturatedFat 3.6 g, Sodium 342.8 mg, Sugar 2.4 g

STEWED TOMATOES



Stewed Tomatoes image

This fast and yummy side is so easy to make, it will be ready in no time. It is good way to use some of your garden-fresh tomatoes.-Myra Innes, Auburn, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 21m

Yield 3-4 servings.

Number Of Ingredients 7

2 large tomatoes, peeled and quartered
2 tablespoons sugar
1 tablespoon butter
1/2 teaspoon seasoned salt
Dash pepper
1 tablespoon cornstarch
1/4 cup cold water

Steps:

  • In a 1-qt. microwave-safe bowl, combine the tomatoes, sugar, butter, seasoned salt and pepper. Cover and microwave on high for 5 minutes. Combine cornstarch and water until smooth; stir into the tomato mixture. Cover and cook 1 minute longer or until thickened and bubbly.

Nutrition Facts :

CORN AND STEWED TOMATOES



Corn and Stewed Tomatoes image

Make and share this Corn and Stewed Tomatoes recipe from Food.com.

Provided by Parsley

Categories     Corn

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

3 tablespoons butter
1 medium onion, thinly sliced
1 green bell pepper, sliced into thin strips
3 cups frozen corn, partially thawed
1 (15 ounce) can stewed tomatoes, undrained
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried basil

Steps:

  • In a saucepan over med-high heat, melt butter and saute the sliced onion for about 3 minutes; add bell pepper and tomatoes. Bring to a boil; reduce heat, cover and simmer for about 10 minutes.
  • Add corn and seasonings and simmer for 5 minutes, or until corn is tender.

SKILLET-FRIED CORN AND TOMATOES



Skillet-Fried Corn and Tomatoes image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 9

2 tablespoons olive oil
2 cloves garlic, minced
1/2 serrano chile, minced
6 cups corn kernels, from about 6 ears corn
2 cups fresh tomato puree
2 tablespoons unsalted butter
2 tablespoons thinly sliced chives
Sea salt, preferably gray
Freshly ground black pepper

Steps:

  • Heat a large skillet over high heat. Add the olive oil, then the garlic. Saute until the garlic is lightly browned. Add the chiles and saute briefly to release their character. Add the corn and cook briskly, stirring often, until partially cooked, about 3 minutes. Add the tomato puree and simmer, stirring, until the corn is just tender, about 2 minutes.
  • Remove from the heat, whisk in the butter, and stir in the chives. Season with salt and pepper. Transfer to a serving bowl and serve immediately.

STEWED CORN AND TOMATOES WITH OKRA



Stewed Corn and Tomatoes with Okra image

Categories     Onion     Tomato     Side     Sauté     Vegetarian     Corn     Bell Pepper     Summer     Okra     Jalapeño     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

6 scallions, chopped
1 fresh jalapeño, finely chopped, with seeds
1 large green bell pepper, coarsely chopped
3 tablespoons unsalted butter
1 pound tomatoes, coarsely chopped
3 cups corn (from 5 to 6 ears)
1/2 pound small fresh okra, trimmed, keeping stem end intact

Steps:

  • Cook scallions, jalapeño, bell pepper, and 1/2 teaspoon salt in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until scallions begin to brown, 7 to 9 minutes. Stir in tomatoes and cook, stirring occasionally, until broken down into a sauce, about 15 minutes.
  • Add corn and okra and cook, stirring occasionally, until just tender, about 15 minutes.

STEWED OKRA, CORN, AND TOMATOES



Stewed Okra, Corn, and Tomatoes image

Quick and easy, plus it is excellent with fresh cornbread.

Provided by TerryWilson

Categories     Side Dish     Vegetables     Tomatoes

Time 40m

Yield 6

Number Of Ingredients 11

4 slices bacon
1 cup chopped green bell pepper
1 red onion, sliced
2 cloves garlic, minced
1 pound okra - rinsed, trimmed, and sliced 1/2-inch thick
2 cups frozen corn
1 bay leaf
3 large tomatoes - peeled, seeded, and chopped
⅓ cup vegetable broth
salt to taste
black pepper to taste

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving grease in skillet. Crumble bacon into a bowl.
  • Heat bacon grease in the same skillet over medium heat and add bell pepper, onion, and garlic. Cook and stir for 3 minutes. Add okra, corn, and bay leaf. Cover skillet and reduce heat to low. Cook, stirring occasionally, 3 to 4 minutes more. Add tomatoes and broth. Cook until okra is tender as desired, about 10 minutes.
  • Remove and discard bay leaf. Season with salt and pepper. Serve garnished with crumbled bacon.

Nutrition Facts : Calories 136.4 calories, Carbohydrate 23.9 g, Cholesterol 6.6 mg, Fat 3.3 g, Fiber 5.7 g, Protein 6.7 g, SaturatedFat 1 g, Sodium 204 mg, Sugar 6.7 g

CHEESY CORN-STUFFED TOMATOES



Cheesy Corn-Stuffed Tomatoes image

My husband and I look forward to this easy, fresh-tasting side dish in summer when tomatoes are at their best. I love to invite friends over for dinner and serve these colorful tomatoes. -Mrs. Patrick Dore, Burlington, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 9

6 large tomatoes
1/2 teaspoon salt, optional
1/2 cup plain or seasoned bread crumbs
2 cups frozen corn, thawed
2 tablespoons each chopped green pepper, celery and onion
2 tablespoons half-and-half cream
1 tablespoon butter, melted
2 tablespoons shredded part-skim mozzarella cheese
1/4 cup water

Steps:

  • Cut a thin slice off the top of each tomato; scoop out and discard pulp. Sprinkle salt inside tomatoes if desired. Invert on paper towel to drain. , Combine the bread crumbs, corn, green pepper, celery, onion, cream and butter; spoon into tomatoes. Place in an ungreased 13-in. x 9-in. baking dish. Sprinkle with cheese. Pour water into the baking dish. Bake, uncovered, at 350° for 30 minutes or until tomatoes are tender.

Nutrition Facts :

STEWED CORN AND TOMATOES WITH OKRA



Stewed Corn and Tomatoes with Okra image

Categories     Sauce     Tomato     Side     Corn     Okra

Yield Makes 6 servings

Number Of Ingredients 8

6 green onions, chopped
1 fresh jalapeño chile, finely chopped, with seeds
1 large green bell pepper, coarsely chopped
1/2 teaspoon salt
3 tablespoons unsalted butter
1 pound ripe tomatoes, coarsely chopped
3 cups corn kernels (5 to 6 ears)
1/2 pound small fresh okra, trimmed, keeping stem end intact

Steps:

  • Cook the onions, jalapeño, bell pepper, and salt in the butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until onions begin to brown, 7 to 9 minutes. Stir in the tomatoes and cook, stirring occasionally, until broken down into a sauce, about 15 minutes.
  • Add the corn and okra and cook, stirring occasionally, until just tender, about 15 minutes.

SCALLOPED CORN & TOMATOES



Scalloped Corn & Tomatoes image

Simple but tasty dish. I like to use jalapeño peppers to give the recipe a bit of zip and top it off with parmesan cheese.

Provided by Bergy

Categories     Corn

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 1/2 cups whole kernel corn (fresh or well drained canned)
1 3/4 cups roma tomatoes, chopped (fresh)
1/4 cup tomato juice
2 tablespoons butter or 2 tablespoons margarine
salt & pepper
1 cup fine breadcrumbs
5 tablespoons onions, minced
5 tablespoons green peppers, chopped (I use jalapenos)
2 tablespoons brown sugar (or sugar substitute)
2 tablespoons butter or 2 tablespoons margarine
1/4 cup parmesan cheese (optional)

Steps:

  • Lightly grease a 1-quart casserole dish.
  • Heat oven to 350°F.
  • Mix the corn, tomatoes, tomato juice and 2 tbsp of melted butter (margarine). Season to taste.
  • Blend in the crumbs, onion, pepper and sugar.
  • Turn into the casserole.
  • Top with the parmesan cheese if you are using it.
  • Bake at 350°F for 30 minutes or until lightly browned and heated through.

Nutrition Facts : Calories 342, Fat 14.2, SaturatedFat 7.8, Cholesterol 30.5, Sodium 658.7, Carbohydrate 50.8, Fiber 4.7, Sugar 14.2, Protein 7.4

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