1864 corn white cheese Recipes

white shoepeg corn (white corn), great northern beans, green chilies, chopped, boneless skinless chicken breasts (cooked ), chicken broth, lemon pepper, cumin, white onion, olive oil, lime juice, garlic, minced, sour cream (enough for about a tbsp to top each bowl), shredded mexican cheese, hot sauce (used to top each bowl), salsa (enough for about a tbsp to top each bowl), tortilla chips

corn, white corn, rotel tomatoes & chilies, cream cheese, shredded cheddar cheese, chili powder, cumin powder, garlic powder, tortilla chips, for dipping

oil, onion, chopped, chopped garlic, cooked turkey or 2 cups chicken, cooked wild rice, great northern bean, white corn or 3/4 lb frozen, chicken broth, diced green chilis, cumin, shredded monterey jack cheese or 6 oz cheddar cheese

corn tortillas, white mexican blend cheese, crumbled or cubed (oaxacan is best, but monterey jack or chihuahua would be okay), green onions, sliced, olive oil or 1 1/2 tsp corn oil, onion, finely diced, garlic, minced, dried oregano, ground cumin, cinnamon, flour, chili powder, vegetable stock or 2 1/4 cups chicken stock, semisweet chocolate

bacon, butter, red bell pepper, cut into 3/4 inch dice, onion, chopped, cumin, chicken broth, yukon gold potatoes, peeled and quartered ,about 1 1/2 cups, white pepper, whipping cream, fresh corn (about 3 ears ), shredded cheddar cheese, salt

white shoepeg corn, cream cheese (2 bricks), chopped green chilies, milk, serrano peppers, finely chopped (2-3 with seeds removed ), plain breadcrumbs, butter

onion, finely chopped, queso fresco, crumbled (substitute cream cheese), oleo, corn tortillas, enchilada sauce, roma tomatoes, ripe roma, sliced thin, green chilies, chopped, longhorn cheese, grated

white tuna, fresh spinach leaves, sweet corn, white cheese (can be substituted by cheddar), fresh tomatoes (or a tray of cherry tomatoes), olive oil, vinegar, salt & 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, cream cheese, mexi-corn, white shoepeg corn, flour, cheddar cheese, black pepper, red pepper, garlic powder, dried chopped onion

white shoepeg corn, drained, shredded sharp cheddar cheese, sour cream, mayonnaise, grated parmesan cheese, grated onion, fresh parsley sprig (optional garnish )

pizza dough, store-bought, semolina flour, sharp cheddar, cubes brie cheese, grilled corn kernels, cooked smoked bacon , cut into 1-inch pieces, freshly flat-leaf parsley , no stems, extra-virgin olive oil, grated pecorino romano

white shoepeg corn (not regular corn it s just not the same), cream cheese, minced jalepenos (to taste), a little milk to thin if needed

baking potatoes (2 lb), chopped leeks (white portion only ), chopped onion, garlic cloves, minced, olive oil, fresh or frozen corn, cottage cheese, reduced-fat plain yogurt, salt, pepper

white corn, rinsed, but not drained, white shoepeg corn, green beans, sour cream, cheddar cheese, shredded, onion, medium, diced, ritz crackers , 1 sleeve, butter, sliced, almonds, sliced

eggs, separated, milk, scalded, white cornmeal, salt, cottage cheese, large curd, butter, melted, corn (white , cream style), baking powder, mild green chilies , cut into strips, cheese, grated (longhorn or sharp cheddar)

black tiger shrimp, peeled and deveined, kosher salt, bacon, cracked black pepper, grapeseed oil, for searing, chicken stock, milk, unsalted butter, quick-cooking grits, grilled corn kernels, poblano pepper, small diced, aged white cheddar cheese, chopped cilantro, kosher salt, cracked black pepper, yellow onion, chopped, chopped garlic, roma tomatoes, chopped, chipotle chiles in adobo, black peppercorns, chicken stock, unsalted butter, cilantro, lemon , juice of, kosher salt