CORN WITH TOMATOES AND HERBS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
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.
CREAMED CORN WITH GORGONZOLA, TOMATOES AND PINE NUTS
This light summer meal comes together quickly: Corn kernels are simmered in a cream enhanced with blue cheese and pepper. It's then served on tomato slices and topped with pine nuts for a meal that embraces and enhances the season's bounty.
Provided by Melissa Clark
Categories easy, quick, weekday, side dish
Time 15m
Yield 4 servings as an appetizer or side dish
Number Of Ingredients 7
Steps:
- Scrape kernels off cob. Set a saucepan over medium heat, add kernels and cream, and cook for 5 minutes. Uncover, and cook for another 5 minutes.
- Stir in blue cheese and pepper; continue cooking uncovered, stirring occasionally, until sauce thickens, about 5 minutes.
- In a small pan over medium heat, toast pine nuts until fragrant and golden, 2 to 4 minutes.
- Divide tomato slices among plates, and top with corn. Top with toasted pine nuts; garnish with fresh basil.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 17 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 151 milligrams, Sugar 6 grams, TransFat 0 grams
CREAMED CORN WITH LIME
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the corn stock: Put the corn cobs, garlic, bay leaf, onion, coriander, salt and 2 quarts water in a large pot and bring to a boil. Reduce the heat to a simmer and cook to reduce the liquid to 2 cups, about 45 minutes. Strain and reserve, keeping the stock warm.
- For the creamed corn with lime: Heat a large saucepan over medium heat and drizzle with olive oil. Add the bacon and cook, stirring as needed, until crisp and the fat is rendered, about 10 minutes. Add the onions, garlic and a pinch of salt and cook until the onions have softened, another few minutes. Add the reserved corn kernels, lime zest and corn stock, bring to a simmer and cook until the mixture thickens and reduces, 12 to 15 minutes. Remove the pan from the heat and stir in the butter, sour cream and cilantro. Taste and season with salt and pepper.
BAKED CORN AND TOMATOES
This is an economical and colourful side dish. Goes well with mashed potatoes and most meat. Can corn can be substituted with 3 cups frozen corn.
Provided by Tebo3759
Categories Corn
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix corn, tomatoes, sugar, salt and pepper in an 8" square greased dish.
- Toss bread crumbs with melted butter.
- Spread over veggies.
- Bake@ 350 degrees F.
- for 35 to 40 minutes or until topping is browned and veggies heated through.
CHEESY CORN-STUFFED TOMATOES
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
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 :
CREAMED SCALLOPS, CORN, AND TOMATOES
Serve this rich shellfish entree with a side of garlic mashed potatoes and sauteed artichoke hearts tossed with lemon juice. Recipe source, Cookinglight.timeinc.net
Provided by Judith N.
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt margarine over medium-high heat in a large non-stick skillet.
- Add green onions and scallops, saute 3 minutes.
- Add flour, basil, salt, thyme, and red pepper, stirring until blended.
- Stir in corn, milk, and tomatoes (dash of soy); bring to a boil, and cook 2 minutes or until slightly thick, stirring constantly.
Nutrition Facts : Calories 297.9, Fat 5.9, SaturatedFat 1.3, Cholesterol 59.3, Sodium 839.8, Carbohydrate 29.8, Fiber 3.8, Sugar 6, Protein 33.2
CREAMED CORN WITH TOMATOES
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
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
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