Escalloped Corn And Tomatoes Recipes

SEARED SCALLOPS WITH CREAMY CORN, TOMATOES AND CHIVES

Steps:

• Wash scallops and pat dry with a paper towel. Season with 1/4 teaspoon kosher salt and black pepper, to taste.
• Heat a large skillet on a high heat. When pan is hot, melt the butter and place the scallops in the pan.
• Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust.
• Turn over and cook about another minute or 2, until the center is slightly translucent (you can check this by viewing them from the side) and the bottom is seared. Be careful not to overcook.
• Remove from the pan and set aside on a warm plate.
• Add 1 teaspoon oil and the corn, season with 1/4 teaspoon salt and cook, until just about tender, 2 to 3 minutes.
• Add the Boursin cheese and 3 to 4 tablespoons water and cook, 1 to 2 minutes more, stirring.
• Remove from heat, stir in the tomatoes and divide on 4 plates. Top with scallops and fresh chives, for garnish.

ESCALLOPED CORN AND TOMATOES

Steps:

• In a large bowl, combine tomatoes, corn, cream-style corn, eggs, flour, sugar, pepper, and salt. Transfer to a 12x7-1/2x2-inch baking dish. Set aside.
• In a medium saucepan, melt butter. Add the onion and garlic. Cook until onion is tender but not brown.
• In a large bowl, combine bread crumbs and Parmesan cheese. Add onion mixture; toss to combine. Sprinkle bread crumb mixture over the tomato mixture.
• Bake in a 350 degree F oven 30 minutes or until a knife inserted near the center comes out clean. Makes 8 servings.

SCALLOPED TOMATO AND CORN CASSEROLE

Steps:

• Butter 1 quart casserole; swirl 1/4 cup crumbs around in casserole.
• Drain tomatoes and reserve juice.
• Add tomatoes and half of juice.
• Add corn; salt and pepper to taste.
• Cover with remaining bread crumbs.
• Cover with reserved juice.
• Bake at 350ºF for 1 hour or until bubbly.

SCALLOPED TOMATOES AND CORN

Steps:

• 1. Combine corn, tomatoes with the juice, crackers crumbs, egg, sugar and pepper in the Crock-Pot; mix well.
• 2. Cover; cook on LOW for 4 to 6 hours or until done.

SCALLOPED CORN

Steps:

• Preheat oven to 325°. In a large bowl, whisk the first seven ingredients until blended. Stir in corn and 1/2 cup crushed saltines., Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with remaining saltines. Bake, uncovered, 55-65 minutes or until golden brown and a knife inserted in the center comes out clean.

SCALLOPED CORN & TOMATOES

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.

ESCALLOPED CORN RECIPE - (4.1/5)

Steps:

• Heat oven to 375 degrees combine crumbs and melted butter; save 1/2 cup for topping. Line a pie plate with the remainder. Combine the solid butter, 1 cup milk, corn and salt in saucepan and bring to a boil. Reduce heat and cook for 3 minutes. Mix flour and remaining milk to a smooth paste in a small bowl. Add slowly to the hot corn mixture, stirring constantly. Cook until thick. Add onion salt and beaten eggs and cook slightly. Pour into crumb-lined pie pan. Top with remaining crumbs. Bake for 20 minutes.

MEXICAN STREET CORN

Steps:

• Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush corn with oil. Rewrap corn in husks; secure with kitchen string. Place in a Dutch oven; cover with cold water. Soak 20 minutes; drain., Grill corn, covered, over medium heat 25-30 minutes or until tender, turning often. Peel back husks. Spread mayonnaise over each ear; sprinkle with chili powder, cojita cheese and cilantro. Squeeze lime wedges over corn before serving.