283 corn dish dish Recipes

celery, finely chopped, green pepper, finely chopped, olive oil, frozen corn, tomato sauce, mushroom stems and pieces, drained, tomato, finely chopped (medium to large), brown sugar, onion powder, garlic powder, salt, black pepper, cayenne pepper (optional)

french-style green beans, drained, white or shoepeg corn, condensed cream of mushroom soup, undiluted, sliced mushrooms, drained, almonds, shredded cheddar cheese, sour cream, french-fried onions

whole milk, fresh corn kernels or 1 10-oz package frozen corn, thawed, ground cornmeal, unsalted butter, plus more for the dish, fresh thyme leaves, kosher salt, black pepper, eggs, lightly beaten

margarine, dry spaghetti noodles, kernel corn, creamed corn, grated cheese

pasta, side dish, sweet corn, sweet corn soup, onion, garlic cloves, mrs. dash seasoning mix, water, chicken bouillon cube, soybean oil

deep dish pie shell, corn beef hash (i use 50% less fat by mary kitchen), salt (optional), grated onion, eggs or 1/2 cup egg substitute, ground black pepper, cream cheese with chives or 4 oz whipped, cream-style cottage cheese or 1 cup small curd cottage cheese

deep dish pie shell (frozen and thawed ), eggs, mayonnaise, salt, pepper, frozen hash browns with onions and peppers (thawed), corned beef, crumbled, shredded cheddar cheese

corn and bacon casserole, bacon, onion, chopped, flour, garlic, minced, sour cream, salt, pepper, fresh or frozen whole kernel corn, fresh parsley, chopped, fresh chives, chopped, in a large skillet , cook bacon until crisp. drain, reserving 2 tbsp of drippings. crumble bacon; set aside. saute onion in drippings until tender. add flour, garlic, salt and pepper. cook and stir until bubbly; cook and stir 1 minute more. remove from the heat and stir in sour cream until smooth. add corn, parsley, and half of the bacon; mix well. pour into a 1-quart baking dish. sprinkle with remaining bacon. bake, uncovered, at 350 degrees f for 20-25 minutes or until heated through. sprinkle with chives.

cream cheese, softened, eggs, whole kernel corn, drained, carrot, peeled and shredded, chopped green onion, chopped green bell pepper, salt, ground black pepper (pinch)

fresh ears of corn (do not substitute), butter, hot peppers of your choice (cherry, jalapeno, hungarian wax), salt to taste

seasoned black beans (drained ), frozen corn, roma tomatoes, jalapeno pepper , seaded and diced, onion, diced, garlic cloves, minced, red pepper, diced, lemon juice, salt and pepper tsp.t., crumbled feta cheese (optional)

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.

pastry for double-crust deep dish pie or 1 thawed phyllo , for same, oil, onion, minced, ground cinnamon, salt, pepper, corned beef, cooked peas

unsalted butter , for the baking dish, fine bread crumbs, toasted, corn kernels (from about 6 ears corn), or use bestquality canned corn, milk, water, instant polenta, eggs, sugar, salt, freshly ground black pepper, cilantro, leaves only, finely chopped

corn kernel, frozen, cream-style corn, milk, chopped pimiento, drained, green bell pepper, chopped, flour, butter, melted, sugar, salt, egg whites , beaten until stiff, cooked bacon, crumbled, butter or vegetable oil, for baking dish

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

corn (creamed or whole kernel), cream cheese, butter or 1/4 cup margarine, chopped chilies, garlic salt and pepper

macaroni or 8 oz noodles, canned corned beef, cream of chicken soup, shredded cheddar cheese, milk, breadcrumbs