Corn With Tomatoes And Green Chilis Recipes

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CORN WITH TOMATOES AND HERBS



Corn with Tomatoes and Herbs image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

4 ears of corn, husked
2 tablespoons unsalted butter
2 cups assorted cherry or grape tomatoes, halved
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh basil

Steps:

  • Cut the corn kernels off the cobs and transfer to a medium bowl. Using the back of the knife, scrape the cobs to release the corn milk into the bowl.
  • Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the tomatoes and cook until softened, about 3 minutes. Stir in the corn and corn milk, 1 tablespoon water, 3/4 teaspoon salt and a few grinds of pepper and cook until the kernels are tender,3 to 5 minutes. Remove from the heat and add the chives, basil and the remaining 1 tablespoon butter; toss to combine.

GREEN CHILE CREAMED CORN



Green Chile Creamed Corn image

When hosting big meals, I would sometimes run out of burners. Then I realized my slow cooker could help by simmering corn and green chilies with pickled jalapenos. -Pat Dazis, Charlotte, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 3h10m

Yield 8 servings.

Number Of Ingredients 9

6 cups fresh or frozen corn (about 30 ounces), thawed
1 package (8 ounces) cream cheese, cubed
1 jar (4 ounces) diced pimientos, drained
1 can (4 ounces) chopped green chiles
1/2 cup vegetable broth
1/4 cup butter, cubed
1/4 cup pickled jalapeno slices, coarsely chopped
1 tablespoon sugar
1/8 teaspoon crushed red pepper flakes

Steps:

  • In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 2-1/2 to 3 hours or until heated through. Stir just before serving.

Nutrition Facts : Calories 258 calories, Fat 17g fat (10g saturated fat), Cholesterol 44mg cholesterol, Sodium 296mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 3g fiber), Protein 6g protein.

CORN AND GREEN CHILI CASSEROLE



Corn and Green Chili Casserole image

We live very close to the Mexican border, so recipes featuring corn and green chilies are popular here. This dish has always been a hit whenever I've taken it to a potluck dinner.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 12 servings.

Number Of Ingredients 5

2 packages (8-1/2 ounces each) cornbread/muffin mix
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chilies, drained
1 cup shredded Monterey Jack cheese

Steps:

  • Prepare cornbread mixes according to package directions. Pour half of the batter into a greased 11x7-in. baking dish. Combine corn and creamed corn; spread over batter. Top with chilies and cheese. Carefully spread with remaining cornbread batter. , Bake, uncovered, at 375° for 25-30 minutes or until a toothpick comes out clean. Serve warm.

Nutrition Facts :

CORN WITH TOMATOES AND GREEN CHILES



Corn with Tomatoes and Green Chiles image

Make and share this Corn with Tomatoes and Green Chiles recipe from Food.com.

Provided by Barb G.

Categories     Corn

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

1 tablespoon canola oil
2 cups whole kernel corn
1 small onion, chopped
1 clove garlic, minced
1 medium tomatoes, chopped
1 (4 ounce) can diced green chilies
1/4 teaspoon salt

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.

Nutrition Facts : Calories 78.2, Fat 3, SaturatedFat 0.3, Sodium 498.4, Carbohydrate 13.3, Fiber 1.8, Sugar 3, Protein 1.9

BAKED TOMATOES WITH QUINOA, CORN AND GREEN CHILIES



Baked Tomatoes With Quinoa, Corn and Green Chilies image

This came from a Cooking Light magazine and we liked it a lot. It is excellent for somebody with diabetes (like me) because it only has 46.3 g of carbs and 8.8 g fiber as well as 13.4 g protein. I always look for recipes with loits of figer and low carbs. THis one is a little higher in carbs but since it has over4 5 g of fiber4 I can take away 2.5 g of carbs so it's not so badl It really tastes good too and my family likes it as well. I made a nice green salad to go with it.

Provided by OceanLuvinGranny

Categories     One Dish Meal

Time 2h23m

Yield 6 stuffed tomatoes, 6 serving(s)

Number Of Ingredients 13

1 (4 ounce) can diced green chilies
2 cups corn, well drained
1 cup chopped onion
1 tablespoon chopped fresh oregano (I used the ground kind and much less)
1 tablespoon olive oil
1 tablespoon fresh lime juice
1 teaspoon salt, divided
3/4 teaspoon ground cumin
1/4 teaspoon fresh ground black pepper (I used regular pepper and to our own taste)
6 large ripe tomatoes (about 4 lbs.)
1 cup cooked quinoa
1/4 cup water
4 ounces colby-monterey jack cheese, shredded (about 1 cup packed)

Steps:

  • Stir onion in a pan and sautee' until soft. Add corn and stir about a minute. Add green chilies and cook for another minute. Stir in Oregano, oil, lime juice, 1/4 tsp salt, cumin and black pepper.
  • Cut tops off tomatoes, set aside.
  • Carefully scoop out tomato pulp leaving shells intact.
  • Drain pulp through a sieve over a bowl pressing with the back of a spoon to extract liquid.
  • Reserve 1/1/4 cups liquid and discard remaining liquid.
  • Sprinkle tomatoes with 1/2 tsp salt and invert them on a wire rack. Let stand 30 minutes.then dry insides with a paper towel.
  • Place qkuinoa in a fine sieve and place sieve in a large bowl. AAACover quinoa with water. Using hands rub the grains together for 30 seconds. Rinse and drain. Repeat the procedure twice. Drain well.
  • Combine reserved tomato liquid, quinoa, 1/4 cup water and the remaining sdalt in a medium pan and bring to a boil.
  • Cover, reduce heat and simmer for 15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork.
  • Add quinoa mixture to corn, onion and green chilies mixture Toss well.
  • Pre-heat oven to 350 degrees.
  • Spoon about 3/4 cup corn mixture into each tomato.
  • Divide cheese evenly among tomatoes.
  • Place tomatoes (and tops if desired) on a jelly roll pan.
  • Bake at 350 for 15 minutes.
  • Remove from oven and pre-heat broiler.
  • Broil tomatoes 1 1/2 minutes or until cheese melts.
  • Placae tomato tops on and serve.

CORN WITH TOMATOES AND GREEN CHILIS



Corn with Tomatoes and Green Chilis image

Why serve plain corn when you can serve corn Ortega style? ORTEGA ® Diced Green Chiles spice up this popular side dish.

Provided by Allrecipes Member

Time 15m

Yield 6

Number Of Ingredients 7

1 tablespoon vegetable oil
2 cups whole kernel corn
1 cup chopped onion
1 clove garlic, finely chopped
1 cup chopped tomato
1 (4 ounce) can ORTEGA® Diced Green Chiles
½ teaspoon salt

Steps:

  • HEAT vegetable oil in large skillet over medium-high heat. Add corn, onion and garlic; cook, stirring occasionally, for 3 to 4 minutes or until onion is tender. Add tomato, chiles and salt; cook, stirring occasionally, for 1 to 2 minutes or until heated through.

Nutrition Facts : Calories 107.2 calories, Carbohydrate 18.3 g, Fat 3.6 g, Fiber 2.6 g, Protein 2.9 g, SaturatedFat 0.6 g, Sodium 510.6 mg, Sugar 3.3 g

GRILLED CORN WITH GREEN CHILES



Grilled Corn with Green Chiles image

Green chile's fiery bite contrasts with the sweet and salty corn on the cob. It's the perfect, easy appetizer for summer entertaining.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 5

3/4 cup (1 1/2 sticks) unsalted butter, softened, plus 1/2 cup (1 stick), melted, for serving
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
8 ears corn, with husks
8 fresh serrano or jalapeno chiles

Steps:

  • Mash together softened butter, salt, and pepper in a small bowl; set aside.
  • Remove a few outer husks from one of the ears, and separate into 8 strips to use for ties; set aside. Working with 1 ear at a time, peel back husks, but leave them attached to base of corn; remove corn silk. Cut 1/2 inch off top of each cob.
  • Spread butter mixture onto each cob. Working with 1 ear at a time, pull husks back up, and gather snugly at the top. Tie with a reserved husk strip. Slip the stem of a chile under the knot. Refrigerate until ready to serve (up to 8 hours).
  • Preheat grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Submerge ears in a large bowl of cold water for about 1 minute. Grill corn, turning occasionally, 20 minutes. (Alternatively, transfer ears to a baking sheet lined with parchment paper, and roast in a 400 degree oven for 20 minutes.) Serve immediately with melted butter.

CORN WITH TOMATOES AND GREEN CHILIS



Corn with Tomatoes and Green Chilis image

Why serve plain corn when you can serve corn Ortega style? ORTEGA ® Diced Green Chiles spice up this popular side dish.

Provided by Allrecipes Member

Time 15m

Yield 6

Number Of Ingredients 7

1 tablespoon vegetable oil
2 cups whole kernel corn
1 cup chopped onion
1 clove garlic, finely chopped
1 cup chopped tomato
1 (4 ounce) can ORTEGA® Diced Green Chiles
½ teaspoon salt

Steps:

  • HEAT vegetable oil in large skillet over medium-high heat. Add corn, onion and garlic; cook, stirring occasionally, for 3 to 4 minutes or until onion is tender. Add tomato, chiles and salt; cook, stirring occasionally, for 1 to 2 minutes or until heated through.

Nutrition Facts : Calories 107.2 calories, Carbohydrate 18.3 g, Fat 3.6 g, Fiber 2.6 g, Protein 2.9 g, SaturatedFat 0.6 g, Sodium 510.6 mg, Sugar 3.3 g

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