Corn And Tomato Saute Recipes Recipe For Chili

CORN WITH TOMATOES AND GREEN CHILES

Steps:

• Heat oil in skillet over medium-high heat.
• Add corn, onions, garlic; cook stirring occasionally, for 2 to 3 minutes or until onion is tender.
• Add tomato, chiles, and salt; cook, stirring occasionally, for 1 to 2 minutes or until heated through.

CORN AND TOMATO SALAD WITH LEMON THYME AND ROASTED POBLANO CHILI

Steps:

• Roast and peel poblano chili .
• Finely chop poblano and zucchini and thinly slice scallions. Mince garlic and halve tomatoes. In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté zucchini and corn with salt and pepper to taste, stirring, until corn is golden brown, about 5 minutes. Reduce heat to moderate and stir in poblano, scallions, garlic, and thyme. Cook mixture, stirring, 1 minute. Transfer vegetables to a bowl and immediately add tomatoes and coriander, tossing well. Cool corn salad. Corn salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

CORN AND RICOTTA RAVIOLI WITH SAUTEED CHERRY TOMATO SAUCE

Steps:

• For the corn puree: Heat the butter in a large saute pan over medium heat. Add the corn and cook until lightly golden brown, then add the garlic and cook for 30 seconds. Add the chile de arbol and season with salt and pepper. Remove 1/2 cup of the kernels to a bowl for the ravioli filling to let cool slightly.
• Transfer the rest of the corn to a small saucepan and cover with the stock. Cook over medium heat until slightly softened, about 10 minutes. Transfer the corn to a blender with a slotted spoon, add 1/4 cup of the stock and carefully blend until the corn is smooth. Add 1/2 cup more stock to thin it slightly, then transfer the puree to the saute pan. Add more stock, if needed, to bring the puree to a sauce consistency. Stir in the creme fraiche and season with salt and pepper. Keep warm.
• For the ravioli: Place a fine mesh strainer over a bowl and line it with cheesecloth. Place the ricotta in the strainer and drain for 4 hours.
• Whisk together 3 of the eggs, the yolk and some salt and pepper in a small bowl. Put the flour in another bowl, make a well in the center, add the egg mixture in the center and mix the flour into the eggs with a fork until combined. Transfer the dough to a lightly floured surface and knead until smooth. Wrap in plastic and refrigerate for at least 1 hour and up to 24 hours.
• Combine the drained ricotta, Parmesan, the reserved sauteed corn and 1 egg in a bowl and season with salt and pepper.
• Divide the dough into quarters and roll thinly in a pasta machine to 1/8-inch thickness. Whisk the remaining 2 eggs together with a tablespoon of water. Dust the counter and dough with flour and lay out 2 sheets of the pasta. Brush the top surface of dough with the egg wash. Distribute 1-tablespoon mounds of filling about 2 inches apart on the 2 sheets of dough. Top with the remaining 2 sheets of dough. Using your fingers, gently press out the air pockets around each mound of filling and form a seal. Use a crimper or cookie cutter to cut each ravioli into squares or circles. Check to make sure the crimped edges are well sealed before cooking. If making the ravioli in advance, dust with cornmeal to prevent them from sticking.
• For the sauteed cherry tomato sauce: Heat the oil in a large saute pan over medium heat. Add the tomatoes and cook until they begin to soften, about 5 minutes. Add the garlic and salt and pepper and cook until the juices release and then thicken slightly, about 5 minutes. Season with additional salt and pepper and stir in the basil.
• For the anchovy breadcrumbs: Heat the oil in a small saute pan over low heat, add the anchovies and cook until they are melted into the oil, about 1 minute. Add the breadcrumbs and cook until lightly golden brown, then season with salt and pepper.
• To serve: Bring 4 quarts of salted water to a boil. Cook the ravioli, in batches, until they float, about 2 minutes. Lift the ravioli from the water with a large strainer or slotted spoon and toss in the cherry tomato sauce to coat.
• Ladle some of the corn puree into 4 large shallow bowls. Top with 3 large ravioli in sauce, grate fresh Parmesan over and sprinkle with anchovy breadcrumbs.

SAUTEED CORN AND GREEN PEPPERS

Steps:

• In a non-stick skillet, heat the oil over moderately high heat until it is hot but not smoking Add corn and pepper dice and saute, stirring, until tender but still crunchy, about 3 minutes. Stir in red pepper flakes and cook 15 more seconds. Season with salt and pepper.

CORN CHILI

Steps:

• In a large pot, cook onion in oil over medium heat 1 minute. Stir in cayenne and oregano and cook 1 minute more. Stir in corn, tomatoes, pinto beans, kidney beans, chicken bouillon granules, water, salt, pepper, tomato sauce and tomato paste. Cook, uncovered, until heated through and slightly thickened, 10 to 15 minutes.

CORN, ZUCCHINI AND POBLANO CHILI SAUTé

Steps:

• Char poblano chilies and bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed chilies and pepper; cut into 1/2-inch pieces.
• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add half of zucchini; sauté until brown, about 7 minutes. Using slotted spoon, transfer to medium bowl. Repeat with remaining zucchini. Discard oil from skillet; wipe skillet clean. Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add onion and garlic; sauté until onion begins to soften, about 5 minutes. Add chilies and pepper and stir until heated through, about 3 minutes. Stir in zucchini and corn. Reduce heat to medium, cover and cook until corn is tender, stirring occasionally, about 5 minutes. Season with salt and pepper.
• *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

SOUTHWEST CORN, CHILI, AND CUMIN SAUTé

Steps:

• Char poblano chilies directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop chilies. (Can be prepared 1 day ahead. Cover; chill.)
• Melt butter in large nonstick skillet over medium-high heat. Add cumin seeds and stir until fragrant, about 1 minute. Add onion and sauté until almost tender, about 6 minutes. Add corn, oregano, 1 teaspoon chipotle chilies, and poblano chilies and sauté until corn is heated through, about 5 minutes. Stir in radishes, 1/2 cup cilantro, lime juice, and lime peel. Sauté until radishes are slightly softened but still retain their color, about 2 minutes. Add more chipotle chilies by 1/2 teaspoonfuls, depending on spiciness desired. Season generously with salt and pepper. Transfer to bowl. Sprinkle with remaining 1/4 cup cilantro. Garnish with lime wedges, if desired, and serve.
• Fresh green chilies, often called pasillas; sold at Latin American markets and some supermarkets.
• ** Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.