Creamed Corn Spinach And Tomato Stew 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

GARLICKY CREAMED CORN AND SPINACH



Garlicky Creamed Corn and Spinach image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 7

2 tablespoons butter
4 ears corn, kernels scraped from cob
2 large cloves garlic, finely chopped
Salt and freshly ground black pepper
1/2 cup heavy cream
Freshly grated nutmeg, to taste
2 bundles fresh farm spinach, about 1/2 pound trimmed weight, chopped

Steps:

  • Heat a large skillet over medium heat and add the butter. When the butter is hot, stir in the corn and the starchy liquid scraped from the cobs. Cook for 5 minutes, then stir in the garlic and season with salt and pepper, to taste. Cook for 2 to 3 minutes more, then add the cream and nutmeg, stirring occasionally, until very creamy, about 15 minutes. Add the spinach and stir until wilted. Season with salt and pepper, if needed. Transfer to a serving bowl and serve.

SPINACH WITH CORN AND TOMATOES



Spinach with Corn and Tomatoes image

This summer salad is ideal for a picnic. Just prepare, chill, and go.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 10m

Number Of Ingredients 6

2 teaspoons olive oil
1 package (10 ounces) frozen corn kernels, thawed
4 cups baby spinach (about 5 ounces), finely sliced
1 cup grape tomatoes, halved
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

  • In a large saucepan, heat oil over medium-high heat. Add thawed corn; cook until warmed through, 1 to 2 minutes.
  • Add spinach; cook until wilted, 1 to 2 minutes. Stir in tomatoes; cook until softened, 1 to 2 minutes.
  • Season with salt and pepper. Serve warm, cold, or at room temperature. (To chill, cool, then refrigerate, covered, for up to 4 hours.)

Nutrition Facts : Calories 101 g, Fat 3 g, Fiber 3 g, Protein 3 g

SPINACH WITH CORN AND TOMATOES



Spinach With Corn and Tomatoes image

I believe this came in an email that I get from Martha Stewart magazine. Again, the photo looked delicious! This sounds like it would be great for vegetarians! I have not tried it, but if you do, I hope you enjoy!

Provided by Bobtail

Categories     Spinach

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

2 teaspoons olive oil
4 cups Baby Spinach (about 5 ounces, finely sliced)
1 cup grape tomatoes, halved
1 teaspoon coarse salt
1/4 teaspoon fresh ground pepper
1 (10 ounce) package frozen corn kernels, thawed

Steps:

  • In a large saucepan, heat 2 teaspoons olive oil over medium-high heat.
  • Add 1 package (10 ounces) frozen corn kernels, thawed.
  • Cook until warmed through, 1 to 2 minutes.
  • Add 4 cups baby spinach (about 5 ounces), finely sliced.
  • Cook until wilted, 1 to 2 minutes.
  • Stir in 1 cup grape tomatoes, halved; cook until softened, 1 to 2 minutes.

Nutrition Facts : Calories 102, Fat 3, SaturatedFat 0.4, Sodium 611.4, Carbohydrate 18.8, Fiber 2.6, Sugar 0.1, Protein 3.4

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.

CREAMED CORN WITH TOMATOES



Creamed Corn with Tomatoes image

Creamed corn is served with tomatoes and fresh herbs in this easy side dish recipe.

Provided by VirginiaWillis

Categories     Corn Side Dishes

Time 20m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
1 cup chopped onion
3 cups fresh corn kernels, cut from the cob
2 ounces cream cheese
2 tablespoons water
2 medium tomatoes, chopped
½ tablespoon chopped fresh parsley
½ tablespoon chopped fresh basil
¼ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Heat oil in a large skillet over medium heat. Add onion; and cook until soft and translucent, about 3 minutes. Stir in corn kernels. Cook, stirring occasionally, until kernels are tender, about 5 minutes. Stir in cream cheese and water until cream cheese is melted. Stir in tomatoes, parsley, and basil. Season with salt and black pepper.

Nutrition Facts : Calories 206.8 calories, Carbohydrate 28.7 g, Cholesterol 15.6 mg, Fat 9.9 g, Fiber 4.6 g, Protein 5.8 g, SaturatedFat 3.8 g, Sodium 186.3 mg

SPINACH WITH CORN



Spinach With Corn image

Provided by Robert Farrar Capon

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 10-ounce package fresh spinach
4 tablespoons butter (or bacon fat)
1 clove garlic, minced
1 large shallot, minced
1 cup frozen kernel corn
2 tablespoons chopped fresh basil (or 1/2 teaspoon each ground cumin and coriander)
Salt as desired

Steps:

  • Wash spinach and chop coarsely.
  • Melt butter in large skillet, add garlic and shallot and cook over low heat until softened but not browned.
  • Add corn, cover skillet, raise heat to medium and cook 3 minutes.
  • Add spinach, basil (or other seasonings) and salt, cover skillet and cook until spinach is wilted (2-3 minutes.)

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 333 milligrams, Sugar 4 grams, TransFat 0 grams

GRANDMA'S CORN STEW



Grandma's Corn Stew image

This treasured dish was one of my grandma's favorites, and I have fond memories of making this stew with my mother. Now I serve it to my own family.-Trisha Kaylor, Lebanon, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 4 servings.

Number Of Ingredients 8

1 pound ground beef
1 medium onion, chopped
1/3 cup chopped green pepper
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 tablespoon Worcestershire sauce
2 teaspoons sugar
1-1/2 teaspoons salt

Steps:

  • In a large saucepan, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour.

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.

SPINACH BEEF STEW



Spinach Beef Stew image

I came up with this recipe using what I had on hand one day, and it remains a family favorite on these colder New England days. It's a fabulous was to use up leftover roast. In fact, it's so good you might want to plan to have leftovers the next time you make a roast. -Amy Leary, Burlington, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 19

1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1/3 cup cider vinegar
2 tablespoons dry red wine or beef broth
1 can (29 ounces) tomato sauce
1 cup water
1/3 cup chopped roasted sweet red peppers
3 bay leaves
3 tablespoons brown sugar
3 teaspoons beef bouillon granules
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/3 cup uncooked long grain rice
1/2 pound cubed cooked roast beef
2 cups chopped fresh spinach
Sour cream and grated Parmesan cheese, optional

Steps:

  • In a Dutch oven, saute onion in oil until tender. Add garlic; saute 1 minute longer. Stir in vinegar and wine. Bring to a boil; cook until liquid is almost evaporated., Add the tomato sauce, water, peppers, bay leaves, brown sugar, bouillon and seasonings. Bring to a boil. Stir in rice. Reduce the heat; cover and simmer until rice is tender, 15-20 minutes., Discard bay leaves. Add beef and spinach; cook and stir until heated through and spinach is wilted. Serve with sour cream and Parmesan cheese if desired.

Nutrition Facts :

TOMATO AND BACON CREAMED CORN CASSEROLE



Tomato and Bacon Creamed Corn Casserole image

Prep, cooking and cleanup is made super simple when you make this summertime side in your slow cooker.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 2h20m

Yield 16

Number Of Ingredients 11

1 Reynolds® Slow Cooker Liner
4 (10 ounce) packages frozen whole-kernel corn, thawed*
1 ½ cups half and half, light cream, or whole milk
1 cup chopped onion
½ cup finely shredded Parmesan cheese
¼ cup butter, cut up
½ teaspoon salt
¾ cup shredded Monterey Jack cheese
6 thick slices peppered bacon, crisp-cooked and chopped
½ cup chopped tomato
2 tablespoons snipped fresh basil

Steps:

  • Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
  • Place 2 packages of the corn in a blender with the cream or milk. Cover and blend until smooth. Transfer to prepared slow cooker.
  • Stir remaining corn, onion, Parmesan cheese, butter, and salt into the corn mixture in cooker. Stir gently with a rubber spatula to combine.
  • Cover and cook for 2 hours on high or for 4 hours on low. Transfer to a serving dish.
  • Sprinkle with Monterey Jack cheese, bacon, tomato, and basil.

Nutrition Facts : Calories 178 calories, Carbohydrate 17.1 g, Cholesterol 27.7 mg, Fat 10.3 g, Fiber 1.9 g, Protein 7 g, SaturatedFat 5.6 g, Sodium 284.3 mg, Sugar 3 g

CREAMED CORN, SPINACH, AND TOMATO STEW



Creamed Corn, Spinach, and Tomato Stew image

This is winter comfort food! A great stew for a cold evening. The chipotle gives it a nice kick, but adjust the head to the likeness of your family. Tasty and easy!

Provided by Amy Leighton @amyjo3210

Categories     Other Main Dishes

Number Of Ingredients 9

2 can(s) campbells tomato soup- family size
4 cup(s) water
2 can(s) creamed corn
2 can(s) corn kernel
2 cup(s) spinach, chopped- fresh or frozen
2 cup(s) tomato, diced- fresh or canned
3 teaspoon(s) chipotle chili powder (more or less to your taste)
1 can(s) tomato paste
- salt and pepper to taste

Steps:

  • Mix all ingredients into a large, deep pot. Stir well.
  • Heat on medium heat, stirring often, for about 15 min.
  • Reduce heat to low and simmer another 15 min. Stir well and serve!

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