843 chile corn cream Recipes

olive oil, onion, finely diced, potatoes, peeled and shredded, corn, creamed corn, chicken broth, diced chilies, chipotle chile in adobo, garlic cloves, minced, oregano, cumin, half-and-half, salt, limes

stone ground cornmeal, salt, baking powder, sharp cheddar cheese, shredded, cream-style corn, sour cream, chopped green chilies, canola oil, eggs, lightly beaten

chicken tenders, chicken broth, onion, diced, butter, cream of chicken soup, sour cream, monterey jack cheese, shredded, milk, canned diced green chiles, corn tortillas (or flour, your preference), garlic powder, black pepper (to taste)

ears of corn (or 1-1/2 cups frozen corn, thawed), garlic clove, salt, butter, onion, chopped, tomatoes, peeled and chopped (3/4 lb.), beef broth, california chile , roasted, peeled & chopped (or 2 tbsp canned chopped green chiles), dried oregano leaves, crushed, whipping cream, cilantro leaf (garnish )

butter, whole onion chopped, stalk celery sliced, canned diced jalapeno chiles, corn drained, creamed corn, chicken broth, milk, flour, cayenne pepper, rock shrimp, cilantro

hatch chile, corn oil, diced onion, garlic cloves, cilantro (chopped ), oregano (mexican , if possible), chicken broth (homemade preferred ), tomatillos (washed and cored ), salt and pepper, sour cream

cream cheese, softened, vegetable oil, fresh mexican lime juice, ground red chiles, ground cumin, salt, pepper, whole kernel corn, drained, chopped walnuts, minced onion

cream cheese, softened, oil, lime juice, ground red chiles, ground cumin, salt, pepper, whole kernel corn, drained, chopped walnuts, onion, chopped (about 1/4 cup)

creamed corn, grated sharp cheddar cheese, cooked rice, cornmeal, milk, sliced black olives (about 7 large), chopped green onions, seeded deveined and chopped jalapeno chile, vegetable oil, egg, beaten to blend, salt, baking powder, drop hot pepper sauce

shoepeg corn, cream cheese, chopped green chiles, butter, salt to taste, pepper to taste

flour, yellow cornmeal, baking powder, salt, butter, softened, sugar, eggs, shredded cheddar cheese, diced green chilis, cream-style corn, shredded monterey jack cheese

low-fat cream cheese, butter, fat-free evaporated milk, frozen corn, diced green chilies

white corn, drained (preferably shoepeg), diced green chilies (if you live in nm, use a pint of frozen, roasted, chopped green chile s like bueno, i prefer mild), cream cheese, softened, butter

butter, softened, sugar, eggs, flour, yellow cornmeal, baking powder, salt, cream-style corn, green chili, chopped, shredded cheddar cheese, monterrey jack cheese, shredded

fresh roasted green chilies, chopped or 1 cup chopped frozen green chili, thawed, chopped onion, minced garlic cloves, bacon grease or 1 tbsp olive oil, zucchini, cubed, whole kernel corn, cream or 1/3 cup half-and-half, shredded cheddar cheese, salt and pepper

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

butter, smoked bacon, chopped, onion, minced (or a large shallot), red bell pepper, seeded and chopped, fresh corn kernels , cut from the cob (or 3 cup frozen corn, thawed), chipotle chile in adobo, chopped (or more if more heat is desired , or alternatively, use 1 - 2 tsp pure chile powder, such as ancho or), garlic cloves, minced, half-and-half cream, chicken broth, sugar (or more, to taste, depending on sweetness of corn), parmesan cheese, finely grated, salt & pepper, chopped chives (optional) or 2 tbsp parsley (optional)

white onion, chopped, garlic cloves, finely chopped, whole chicken legs, fresh poblano chiles (about 4), stems , seeds, and ribs removed and chiles chopped, ears corn , kernels cut from cobs, sour cream, chopped cilantro, white rice