2216 cooking fresh corn Recipes

zucchini, diced, broccoli floret, chopped, exotic mixed mushrooms, tomato, chopped, green bell pepper, chopped, cooked fresh corn, ground cumin, see note, shredded nonfat cheddar cheese, whole wheat pita bread, salad dressing

yellow cornmeal, flour, salt, double acting baking powder, eggs,lightly beaten, whole milk, warm bacon drippings, chopped bacon,cooked, fresh chopped chives

cold strained leftover corned beef broth, spicy brown mustard, prepared horseradish, ground coriander, salt & fresh ground white pepper, cornstarch, leftover cooked corned beef, cut to 1-inch dice, leftover cooked cabbage , cut into bite-sized pieces, leftover cooked carrot , cut into bite-sized pieces, fresh small onion , cut into bite-sized pieces, minced fresh parsley, divided, salted real butter, prepared seasoned stiff mashed potatoes, beaten egg yolk, remaining minced parsley, french-fried onions (french s)

cooked corned beef or roast beef, cut into about 1 inch cubes, cooked potatoes, a large onion, cut into chunks, a green pepper, cut into chunks, dried thyme, dried dill weed , or to taste, salt and pepper, to taste, grapeseed or vegetable oil, unsalted butter, lindysez note : if using fresh potatoes, russet potatoes work best; but you can use red or yukon gold. peel (no need to peel the red or yukon gold) and cube them, place them in a pot of cold water to cover; bring just to a boil, simmer 2 - 3 minutes then drain; run under cold water to stop the cooking process. you don tsp want the potatoes overcooked, just al;dente. if using simply potatoes, or another refrigerated potato, you can process them as indicated in the recipe. if using frozen potatoes, thaw them before processing, either in the microwave, or if you ve planned ahead, in the refrigerator.

unsalted butter, chopped yellow onion, chopped seeded poblano pepper, minced garlic, fresh white corn kernels (i used 2 bags of frozen and defrosted it day i prepared), fresh thyme (ok i didn tsp get fresh, but used the italian seasoning with both thyme and oregano), salt, cayenne, flour, heavy cream, eggs, heavy cream, granulated sugar, ground black pepper, grated havarti cheese (i used white sharp cheddar), cooked bacon, drained and crumbled, chopped green onions

oil, onion, chopped, corned beef, cooked, cut into 1/2-inch cubes (about 2 lb), potatoes, cooked, cut into 1/2-inch cubes, fresh parsley

garlic clove, minced and mashed to a paste with 1/2 tsp salt, red-wine vinegar, fresh lemon juice plus additional to taste, chopped drained sun-dried tomatoes packed in oil, tomatoes, seeded and chopped, olive oil, sour cream, fresh coriander, loosely packed mesclun (mixed baby greens , available at specialty produce markets), tomatoes , halved lengthwise, cooked fresh corn (cut from about 2 ears ), two 1-inch-thick tuna steaks (about 1-1/2 lb) olive oil for brushing the tuna nasturtium blossoms for garnish if desired

cauliflower florets, low fat sour cream, original miracle whip, hot pepper sauce, salsa, low fat cheddar cheese, shredded, cooked fresh corn

corn oil or 4 tbsp vegetable oil, onion, diced, celery ribs, peeled and diced, potatoes, peeled and diced, chopped parsley, chopped fresh savory or 1 tsp dried savory (optional), flour, milk or 1 cup light cream, chicken broth, diced cooked chicken, salt, fresh ground pepper, fresh corn kernels or 1 cup canned corn or 1 cup frozen corn kernels

thick-cut bacon, diced, red onion, chopped, minced garlic, ears of corn , kernels and milk scraped from cobs (about 3 cups), chopped fresh thyme leaves, salt, freshly ground black pepper, cooked pinto beans, drained (cooked until just tender), cooked navy or cannellini beans, drained (cooked until just tender), cooked black beans, drained (cooked until just tender), chicken stock or canned low-sodium chicken broth, sliced green onions, note : if heirloom beans are available, then they are a great choice. this dish is even better if prepared 1 day in advance. take care to reheat slowly so that the beans do not become mushy - and add a bit of water, if necessary, to facilitate reheating.

cooked desiree potatoes, peeled and mashed, eggs, sweet corn, cooked broccoli floret, tuna, drained and flaked, cooked chicken breast, chopped, plain flour, corn flakes, crushed, oil , for shallow frying, fresh tomato sauce (if you so desire), olive oil, onion, finely chopped, roma tomatoes, skinned and deseeded, brown sugar, crushed tomatoes, white vinegar, cornflour, cold water

roughly chopped boiled red-skinned potatoes, diced cooked corned beef, corned beef cooking liquid or chicken broth, yellow onion, grated, garlic, mashed with a fork, chopped fresh flat-leaf parsley, whole-grain mustard, dried thyme, nutmeg, freshly ground black pepper, unsalted butter, cold water, distilled white vinegar, kosher salt, eggs, copyright 2001 television food network , g.p. all rights reserved

roughly chopped boiled red-skinned potatoes, diced cooked corned beef, corned beef cooking liquid or chicken broth, yellow onion, grated, garlic, minced, chopped fresh flat-leaf parsley, whole-grain mustard, dried thyme, nutmeg, freshly ground black pepper, unsalted butter, cold water, distilled white vinegar, kosher salt, eggs

fresh corn kernels, corn oil, salt, freshly ground pepper, pecan cornbread (recipe follows), slightly stale, cut into 1/2 cubes, shallot, minced, cooked lobster meat, roughly chopped, cream cheese, softened, worcestershire sauce, prepared mayonnaise, freshly ground nutmeg, on high heat , in a medium skillet, brown the corn kernels in the corn oil and season lightly with salt and pepper to taste. remove pan from heat and put cooked corn kernels into a large mixing bowl. stir in remaining ingredients, blending well. form lobster cakes with a two oz scoop. (make approximately twenty cakes.) cakes may be prepared to this point and refrigerated up to two days., presentation, pecans, pecan cornbread, dried slightly at room temperature, clarified butter or olive oil for sauteing, in a food processor , pulse pecans and pecan cornbread until finely ground. press cakes into crumb mixture, and then saute in clarified butter or olive oil on medium heat until lightly browned and warmed through. place on warmed plate and drizzle with pumpkin ginger creme fraiche (recipe follows).

fresh spinach or 4 cups salad greens, broken into bite-size pieces, red bell pepper, chopped, sliced fresh mushrooms, onion, chopped, kidney beans, drained and rinsed, sweet corn, cooked and cooled, penne pasta, cooked and cooled, bacon, browned, drained, diced, mayonnaise, sugar, cider vinegar

corned beef brisket (i use corned round, not brisket), pepper, canola oil, diced carrots, carrots , quartered lenthwise, onion, chopped, onion, quartered, celery ribs, diced, dark brown sugar, dried thyme, ale (i use killians irish red), dijon mustard, head of cabbage, cut into 6 wedges (about 2 lb), milk, dijon mustard, prepared horseradish, squeezed dry (reserve juice), corned beef, cooking liquid, dried thyme, pepper, cornstarch, minced fresh parsley or 2 tbsp chives

uncooked corn, chicken broth, butter, minced shallot, arborio rice, cooked corn, fresh thyme leaves, salt and freshly ground black pepper to taste, grated parmesan

if you have leftover cabbage from corned beef and cabbage, feel free to chop that up as well and add that to the hash., unsalted butter, onion, finely chopped (about 1 cup) (optional), chopped, cooked corned beef (can use food processor), chopped cooked potatoes , preferably yukon gold (dice small), a red potato will work , i think a russet potato would be too soft., salt and pepper, chopped fresh parsley (optional)