458 cool corn Recipes

whole kernel corn, drained, shredded carrots, diced red onion, diced pimientos, drained, sour cream, mayonnaise, prepared mustard, white vinegar, sugar, salt, pepper

all-purpose flour, yellow cornmeal , preferably stone-ground, granulated sugar, baking powder, baking soda, salt, freshly grated nutmeg (optional), buttermilk, unsalted butter, melted and cooled, corn oil, egg, egg yolk, corn kernel (add up to 1/3 cup more if you d like)

all-purpose flour, sugar, baking powder, salt, eggs, milk, butter, melted and cooled, corn niblets , thoroughly drained, butter (for frying ), grated cheddar cheese

sweet corn, prepared and cooled, asparagus spear, prepared and cooled, red onion, diced, fresh basil, thinly sliced, sugar, rice wine vinegar, salt, pepper

zucchini (about 6 inches long), water, frozen whole kernel corn, thawed or 3/4 cup cooled cooked fresh corn kernels, diced red bell peppers, chopped fresh basil or 1/2 tsp dried basil, green onions, thinly sliced (2 tbsp), olive oil or 2 tsp vegetable oil, salt

yellow cornmeal, all-purpose flour, sugar, double-acting baking powder, salt, fresh corn kernels , including the pulp scraped from the cobs or 1 cup frozen corn, defrosted, eggs, milk, unsalted butter, melted and cooled ,plus additional,melted butter,for brushing the griddle, lean bacon , cooked crisp

corn (toasted dried sweet ), whole milk, well-shaken buttermilk (not powdered ), eggs, lightly beaten, unsalted butter, melted and cooled, sugar, all-purpose flour

corn (toasted dried sweet ), whole milk, well-shaken buttermilk (not powdered ), eggs, lightly beaten, unsalted butter, melted and cooled, sugar, all-purpose flour

stone-ground yellow cornmeal (available at specialty foods shops and many supermarkets), all-purpose flour, salt, baking soda, freshly ground pepper, sugar, unsalted butter, melted and cooled , plus additional melted butter for brushing the griddle, egg, buttermilk, thawed frozen corn, chopped coarse, chopped onion, chopped, rinsed, drained, and patted-dry bottled roasted red pepper, fresh jalapeno or serrano chili, or to taste, seeded and minced (wear rubber gloves), coarsely grated monterey jack

flour, coarse yellow cornmeal, sugar, salt, fresh ground pepper , to taste, milk, eggs, lightly beaten, fresh corn kernels, lightly mashed with a fork, fresh chives, snipped, butter, melted and cooled to room temperature

cooked and cooled corned beef brisket, potatoes, boiled and diced, diced onion, salt, black pepper

corn, beans, garlic cloves, onion, pepper, salt, olive oil, lime juice, cumin, celantro, pepper, black and red, tomato salsa/ little vinegar to taste

butter, softened, maple syrup, strawberries, rinsed, hulled, and mashed, powdered sugar, flour, cornmeal, baking powder, baking soda, sugar, salt, eggs, buttermilk, unsalted butter, melted and cooled, corn

sour cream, butter, melted and cooled, corn bread/muffin mix, whole kernel corn, drained, cream-style corn, diced pimientos, salt, pepper, cayenne 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.

orange juice, lime juice, honey, minced onion, thyme leaves, ground allspice, seasoning salt, ground red pepper, peaches, pitted and cut into 1/2-inch cubes, whole kernel corn (about 3 ears grilled corn cut from cob), black beans, drained and rinsed, chopped celery

vegetable oil or 5 1/2 tbsp canola oil, divided, boneless skinless chicken breasts, cut into 1/2-inch cubes, chopped onions, all-purpose flour, chili powder, ground cumin, salt (more if needed, to taste), chicken stock, italian-style plum tomatoes, drained and coarsely chopped, canned chipotle peppers in adobo sauce, coarsely chopped, fresh corn kernels (or frozen corn kernels, thawed), dark kidney beans, rinsed and drained, sour cream, chopped cilantro, lime, cut into 6 wedges

butter for greasing the baking dish, whole milk, eggs, egg yolk, all purpose flour, melted unsalted butter, slightly cooled, salt, unsalted butter, chopped onion, poblano chiles , charred, peeled, diced, heavy whipping cream, grated mozzarella cheese, fresh corn kernels (from 1 ear of corn), mexican crema or sour cream, chopped fresh cilantro, for garnish