Sauteed Corn With Chipolte Chiles And Thyme Recipes

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.

CORN AND CHIPOTLE RAVIOLI LASAGNA

Steps:

• Melt the butter in a medium heavy saucepan over medium heat. Add the onions and saute until translucent, 5 minutes. Add the corn and saute another 5 minutes. Add the thyme and garlic and saute until fragrant, 1 minute. Add in the chipotle chiles and zucchini and cook over medium-low heat until the flavors incorporate, 5 minutes. Stir in the flour. Add the cream and bring just to a simmer; stir in the adobo sauce. Season with salt and pepper and remove from the heat.
• Preheat the broiler to high.
• For assembling the lasagna: Spread about one-quarter of the zucchini-corn mixture over the bottom of a large gratin or 9-by-13-inch baking dish. Top with the ravioli in an even layer. Pour over the remaining zucchini-corn mixture. Top with the cheese.
• Broil until the top is browned and bubbly, about 8 minutes.

CHIPOTLE AND ROASTED CORN SALSA

Steps:

• Spray a large skillet with non-stick cooking spray, and place over medium-high heat. Add corn to hot skillet. Cook, stirring occasionally, until browned but not burned. Place in a large bowl.
• Stir the tomatoes, onion, bell pepper, and jalapeno peppers into the corn; sprinkle in some of the reserved jalapeno seeds. Stir in the chipotle peppers, lime juice, olive oil, and cilantro. Season with salt to taste.

SOUTHWEST CORN, CHILI, AND CUMIN SAUTé

Steps:

• Char poblano chilies directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop chilies. (Can be prepared 1 day ahead. Cover; chill.)
• Melt butter in large nonstick skillet over medium-high heat. Add cumin seeds and stir until fragrant, about 1 minute. Add onion and sauté until almost tender, about 6 minutes. Add corn, oregano, 1 teaspoon chipotle chilies, and poblano chilies and sauté until corn is heated through, about 5 minutes. Stir in radishes, 1/2 cup cilantro, lime juice, and lime peel. Sauté until radishes are slightly softened but still retain their color, about 2 minutes. Add more chipotle chilies by 1/2 teaspoonfuls, depending on spiciness desired. Season generously with salt and pepper. Transfer to bowl. Sprinkle with remaining 1/4 cup cilantro. Garnish with lime wedges, if desired, and serve.
• Fresh green chilies, often called pasillas; sold at Latin American markets and some supermarkets.
• ** Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

CHIPOTLE-LIME CORN

Steps:

• In a large nonstick skillet, heat olive oil over medium. Add scallions and cook until softened, 3 minutes. Add chile and cook 1 minute. Add corn and water, cover, and cook until corn is warmed through, about 4 minutes. Uncover and cook until liquid is evaporated, 2 minutes. Stir in lime juice and season with salt and pepper.

SOUTHWESTERN SAUTEED CORN

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.

SAUTEED CORN WITH CHIPOLTE CHILES AND THYME

Steps:

• In a large, heavy frying pan over medium heat melt the butter. When hot, add the shallots and saute, stirring until tender, about 2 minutes. Add the chiles and stir for 30 seconds longer. Add the corn and chopped or dried thyme and cook, stirring frequently, until tender, about 5 minutes. Season to taste with salt and pepper and transfer to a warmed serving dish. Garnish with thyme sprigs, if desired, and serve at once.

CHIPOTLE CREAMED CORN

Steps:

• Prepare Chipotle Cream first- In a small bowl, whisk together the sour cream, cream and pureed chipotle.
• Set aside.
• In a large saute pan over medium-high heat, heat oil.
• Add onion, zucchini and corn; saute until half done, about 2 to 3 minutes.
• Add Chipotle Cream and cook until just thickened and coating corn.
• Season liberally with salt to taste.
• Garnish with chives.

CHIPOTLE SHRIMP AND CORN CHOWDER

Steps:

• Saute bacon in a large pot over medium heat until crisp.
• Add onions,celery and garlic and saute 3-4 minutes, being careful not to burn the garlic.
• Stir in flour and cook one minute.
• Deglaze with sherry, stirring to scrape up bits from the bottom of the pot.
• Stir in broth, corn, potatoes, milk, chipotles, and thyme. Bring to a simmer and cook 15 minutes.
• Add shrimp and cream to soup.
• Add salt to taste.
• Simmer 5 minutes to cook shrimp.
• Serve.
• * This is very spicy. Start with 1/2 -1 Tbsp and work your way up according to taste.

CORN WITH ROASTED CHILES, CREME FRAICHE, COTIJA CHEESE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Cut poblano and serrano peppers in 1/2 from top to bottom; remove stems, seeds, and ribs. Place peppers with cut sides down onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Dice peppers.
• Heat oil in a large saucepan over medium-high heat. Add onions; cook and stir until softened, 5 to 7 minutes. Add garlic and serrano pepper; saute until fragrant, about 1 minute. Add corn, red pepper, and poblano pepper. Saute until corn is tender, 8 to 10 minutes. Season vegetable mixture with salt and pepper.
• Stir lime juice, butter, creme fraiche, and cilantro into the vegetable mixture. Transfer to a serving bowl and sprinkle with Cotija cheese.