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.
IMPROVED FROZEN CORN
Frozen corn is a quick answer to a fast side dish. Most of it is pretty good but it can be improved without a lot of effort. This modification adds a few calories to the dish but the difference in the flavor of the end product is remarkable -- I've been using this recipe for years.
Provided by Bone Man
Categories Corn
Time 25m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In a large saucepan over medium heat, pour in all the ingredients. Cover and bring it to a boil, stirring occasionally.
- When the blend begins to boil, reduce the heat to low, allow it to sautee for ten more minutes (covered) and then serve.
- NOTE: If you want the sauce to be thickened, just whisk in a tablespoon of cornstarch into the water, which should be increased to 3/4 cup, before adding it to the corn.
Nutrition Facts : Calories 104.7, Fat 4.4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 29.9, Carbohydrate 16.8, Fiber 1.8, Sugar 1.1, Protein 2.3
STUFFED POBLANO PEPPERS
Can be served as a main dish or side dish. Please feel free to replace any of the ingredients for stuffing peppers to your liking.
Provided by InnerHarmonyNutriti
Categories Free Of...
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle 1/2 tsp of taco seasoning (optional), salt and pepper on shrimp.
- Preheat oven to 400ºF/200ºC degrees.
- Heat a frying pan with a little bit of olive oil and cook shrimp in a frying pan on both sides. Remove shrimp and set aside.
- Add some olive oil to the frying pan again and sauté onion, tomato, corn, and garlic until vegetables become soft. Season with 1/2 tsp of taco seasoning (optional), salt and pepper.
- Place halved peppers on an oven-proof shallow pan lined with aluminum foil and evenly stuff peppers with sautéed vegetables.
- Top with 2 shrimp on each pepper and then put cheese on top.
- Bake in the oven for about 15 minutes or until cheese gets bubbly.
- Transfer to plates and sprinkle chopped cilantro on top.
- Infuse love and serve!
Nutrition Facts : Calories 379.7, Fat 17.4, SaturatedFat 9.1, Cholesterol 36.2, Sodium 567.8, Carbohydrate 44.8, Fiber 10.6, Sugar 2.8, Protein 18.6
ROASTED CORN BREAKFAST PIE
This was inspired by my mother-in-law's (Dana Rock) breakfast casserole. I added my own twists and changes to create this roasted corn breakfast pie.
Provided by willbullock
Categories Savory Pies
Time 1h50m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch pie dish (or bigger).
- Press enough uncooked frozen hash browns into the pie dish to cover the bottom and sides with a potato crust that is approximately 1/4 to 3/8 inch thick. Depending on the size of your dish you will need 1 1/2 to 2 cups of hash browns.
- Bake potato crust in the preheated oven until it starts to get very lightly browned, 15 to 30 minutes. Remove from oven and let stand while you finish preparing the filling.
- Meanwhile, place bacon pieces in a large skillet and cook over medium-low heat, turning occasionally, until bacon is starting to render its fat, 3 to 4 minutes. Add mushrooms and onion and sauté until mushrooms have softened and onion is translucent, 5 to 7 minutes.
- Heat avocado oil in a second skillet over medium heat. Add corn, 3/4 of the sliced green onions, and cilantro. Sauté, stirring often, until corn starts to caramelize and is lightly charred, about 5 minutes.
- Scrape contents of both pans into a large bowl, and mix until everything is well combined. Allow to cool for 5 minutes. Mix in cubed cooked carrot. Mix in beaten eggs and 3/4 of the shredded cheese; season with salt and pepper and mix until well combined. Sprinkle in rice flour, 1 tablespoon at a time, and mix until fully incorporated. Pour mixture into the prebaked potato pie crust and level with a spatula.
- Bake in the preheated oven until the center is fully set up and no longer raw, 40 to 45 minutes. If the top starts to brown too much loosely cover with foil and cook until done.
- Remove pie from the oven and evenly sprinkle remaining shredded cheese and sliced green onion on top of the pie. Turn off the oven and set pie into the warm oven and allow cheese to melt, 5 to 10 more minutes.
- Remove and allow to cool for 5 to 10 minutes before slicing and serving.
Nutrition Facts : Calories 414 calories, Carbohydrate 19.2 g, Cholesterol 294.2 mg, Fat 31 g, Fiber 2.1 g, Protein 21 g, SaturatedFat 14.2 g, Sodium 827.1 mg
PORTOBELLOS STUFFED WITH CORN AND MUSHROOMS
Categories Cheese Garlic Mushroom Broil Vegetarian Corn Thyme Oregano Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Whisk 1 cup oil, garlic, vinegar, 3 teaspoons thyme, and 2 teaspoons oregano in medium bowl to blend. Season generously with salt and pepper. Transfer 1/3 cup garlic-herb oil to small bowl; reserve.
- Trim and thinly slice portobello stems; set aside. Brush both sides of portobello caps with remaining garlic-herb oil; place caps, rounded side down, on large rimmed baking sheet. Preheat broiler. Broil portobello caps until tender, about 5 minutes per side. Remove from broiler. Turn caps rounded side down. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add assorted mushrooms and portobello stems; sauté 5 minutes. Stir in reserved 1/3 cup garlic-herb oil; sauté until mushrooms are tender, about 5 minutes. Add corn; sauté until tender, about 3 minutes. Add cream; simmer until almost absorbed, about 2 minutes. Stir in cheese. Season with salt and pepper. Divide mixture among portobello caps, mounding in center. (Can be made 6 hours ahead. Cover; chill.)
- Preheat broiler. Broil portobellos until heated through, about 5 minutes. Sprinkle with 2 teaspoons each thyme and oregano.
JUMBO SHELLS STUFFED WITH SPINACH AND CORN
These spinach and corn stuffed shells are a very yummy, filling dish.
Provided by creativelife247
Categories Main Dish Recipes Pasta
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
- Meanwhile, heat grapeseed oil in a deep skillet over medium heat. Add spinach, corn, chicken bouillon, salt, and pepper. Cook until spinach and corn are tender, about 5 minutes.
- Drain pasta shells. Fill with corn-spinach mixture. Place shells back into the same deep skillet and cover with diced tomatoes. Mix tomato paste and warm water together and pour onto shells.
- Cover and cook on medium heat until tomatoes are heated through, about 10 minutes. Garnish with dried cilantro.
Nutrition Facts : Calories 381.9 calories, Carbohydrate 62.3 g, Cholesterol 0.1 mg, Fat 10.8 g, Fiber 5.9 g, Protein 12.2 g, SaturatedFat 1.2 g, Sodium 1225.3 mg, Sugar 10 g
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 :
SOUTHWESTERN SAUTEED CORN
My mother-in-law came up with this corn skillet dish one night for dinner. Everyone who tries it absolutely loves it! -Chandy Ward, Aumsville, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add corn; cook and stir until tender, 3-5 minutes. Reduce heat to medium-low; stir in tomato, lime juice, salt and cumin. Cook until heated through, 3-4 minutes. Remove from heat; stir in cilantro.
Nutrition Facts : Calories 104 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 256mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
CORN-STUFFED PEPPERS
I created this recipe-and haven't had any complaints yet! The peppers can be served alone as a meal or alongside pork chops, steak, hamburgers, etc. I love to cook...outside the kitchen. I enjoy crafts and writing.-Suzanne Hubbard, Greeley, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Slice tops off peppers and reserve; remove seeds. In a large bowl, combine the remaining ingredients. Spoon filling into peppers and replace tops., Place in an 8-in. square baking dish. Cover and bake at 350° for 45-60 minutes.
Nutrition Facts : Calories 243 calories, Fat 10g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 820mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 6g fiber), Protein 9g protein.
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