268928 cornhusk wrapped fresh corn Recipes

fresh corn, diced red bell pepper, diced green bell pepper, sliced small white onion, minced garlic clove, white vinegar, celery seed, mustard seeds, sugar, salt

corn kernels , cut from three cobs, tomato, chopped (large), black beans, cooked, rinsed, drained, onion, diced (small), cilantro, chopped, red wine vinegar, garlic clove, minced, salt , to taste, black pepper , to taste, olive oil

fresh corn, eggs (4 for larger pudding), milk, sugar, salt & pepper, butter

fresh corn kernels, chickpeas, green onions, finely chopped, bean sprouts, olive oil, lemon , juice and zest of, pita pockets, salt and pepper

combine in large bowl, fresh corn kernels (cut from about 6 small ears of corn) - can use thawed frozen corn in a pinch, tomatoes, halved, seeded, chopped (i like roma ), chopped red onion, roasted poblanos, cut into bite-size pieces, in blender , puree until smooth, olive oil, chopped fresh cilantro, chopped fresh mint, white wine vinegar, fresh lime juice, golden brown sugar, garlic clove, salt and pepper

fresh corn kernels, salt and black pepper, ground nutmeg, vegetable oil, chopped onions, whole eggs, beaten, milk, aged white cheddar cheese, grated, oil

fresh corn , scraped from the cob, eggs, salt, flour (or less ), sugar, butter, melted, vegetable oil, vermont maple syrup

fresh corn kernels, eggs, beaten, milk, salt, red pepper , to taste, firm tomatoes , cut into 6 (1/2-inch slices)

fresh corn kernels, salt and black pepper, ground nutmeg, vegetable oil, chopped onions, whole eggs, beaten, milk, grated aged white cheddar, oil

fresh corn kernels, unsalted butter, heavy cream, half-and-half, vanilla bean , split lengthwise, egg yolks, granulated sugar, coarse sugar

fresh corn or frozen kernels, eggs, beaten, all purpose flour, coarse yellow cornmeal, baking powder, sugar, salt, cayenne pepper, grated nutmeg, bacon drippings, for frying , or shortening

fresh corn kernels (about 4 ears ), eggs, beaten, grated monterey jack cheese, grated cheddar cheese, all-purpose flour, sugar, salt, ground chipotle pepper, milk, heavy cream, melted butter, garnish: chopped chives

fresh corn cut from the cob, eggs well-beaten, cream, butter, salt and pepper

fresh corn kernels (about 2 large ears ), plain low-fat yogurt, brown sugar, minced seeded jalapeno pepper, salt, pepper

fresh corn, cooked, diced carrots, diced green pepper, chopped onion, mayonnaise, sour cream, vinegar, sugar, prepared yellow mustard, salt

fresh corn, chopped broccoli , parboiled, sliced carrots (1/2-inch pieces), parboiled, pearl onions, condensed cream of celery soup, undiluted, milk, worcestershire sauce, garlic powder, shredded cheddar cheese, divided

fresh corn, cooked, diced carrots, diced green pepper, chopped onion, fat-free mayonnaise, fat-free sour cream, vinegar, sugar, prepared yellow mustard, salt-free seasoning blend

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.