3556 fresh corn tomatoes onions Recipes

onion, chopped, bell pepper, chopped, garlic clove, minced, butter or 2 tbsp bacon drippings, fresh corn , cut off the cob (6 ears), whole milk , if needed, diced ro-tel tomatoes, zatarain cajun seasoning

jalapeno, sherry wine vinegar, sugar, unsalted butter, vidalia onion, finely chopped (about 1 cup), frozen corn kernels or 1 lb fresh corn kernels, garlic clove, minced, chicken stock or 4 cups low sodium chicken broth, salt & freshly ground black pepper, creme fraiche, frozen plum tomatoes, halves coarsely chopped or 4 fresh plum tomatoes, peeled, halved lengthwise, seeded and coarsely chopped, scallion, thinly sliced, chopped cilantro , plus more for garnish

fresh corn kernels or 2 cups frozen corn kernels, cooked, tomatoes, cut in chunks, black beans, rinsed, cooked, drained (can use canned , can also substitute shrimp or tuna), fresh coriander (cilantro) or 1/2 cup basil, finely chopped (cilantro), extra virgin olive oil, garlic clove, minced, jalapeno, seeded minced, green onions, finely chopped, salt, pepper, penne (or other short pasta 3 cups), feta cheese, crumbled (5 oz)

fresh corn or 16 oz frozen corn kernels, onion, chopped, garlic, chopped, red bell peppers or 1/2 medium green bell pepper, chopped, bacon fat, tomatoes, fresh chopped (use plum they are meatier.), zucchini , cut into 1/4 inch slices, sugar, salt, ground cumin, pepper

olive oil, onions, chopped, ears corn, husked and cut from the cob, or 10 cups frozen corn kernels (4 packages), chicken or vegetable stock, tomatoes, chopped, salt, cracked black pepper, sour cream, dill

chopped onion, olive oil, garlic cloves, minced, ground canned tomatoes, preferably organic, purified water, fresh corn kernels , cut from the cob preferably organic (or 1 lb frozen sweet corn), salt , pepper to taste, chopped fresh basil

fresh corn kernels (3-4 ears ), fresh green beans, trimmed and cut in half, red onion , cut half then into thin slices, garlic clove, red wine vinegar, extra virgin olive oil, tomatoes, cut in half, fresh basil, roughly chopped, fresh ground pepper , to taste, kosher salt , to taste

chopped red onion, olive oil, fresh corn kernels, tomatoes such as sweet 100s (about 10 oz.), rinsed, stemmed , and halved if larger than 3/4 inch, fresh basil leaves, sherry vinegar or red wine vinegar, salt and pepper, fresh chevre (goat) cheese, crumbled

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.

tomatoes, finely chopped, kosher salt , plus additional and freshly ground black pepper, for seasoning, cooked fresh corn or 1/2 cup thawed frozen corn kernels, fresh lime juice, garlic clove, minced, chopped fresh cilantro leaves, olive oil, kosher salt & freshly ground black pepper, vegetable oil, onion, finely chopped, red bell pepper, finely chopped, kosher salt, ground turkey, fresh ground black pepper

tomatoes, finely chopped, kosher salt , plus additional and freshly ground black pepper, for seasoning, cooked fresh corn or thawed frozen corn kernels, fresh lime juice, garlic clove, minced, chopped fresh cilantro leaves, olive oil, kosher salt and freshly ground black pepper, vegetable oil, onion, finely chopped, red bell pepper, finely chopped, store-bought or homemade creole spice mix, kosher salt, ground turkey, freshly ground black pepper

jalapeno, sherry vinegar, sugar, unsalted butter, vidalia onion, finely chopped (about 1 cup), frozen corn kernels or 1 lb fresh corn kernels, garlic clove, minced, chicken stock or canned low-sodium broth, salt and freshly ground pepper, creme fraiche, frozen plum tomato halves, coarsely chopped , or 4 fresh plum tomatoes--peeled, halved lengthwise, seeded and coarsely chopped, scallion, thinly sliced, chopped cilantro , plus more for garnish

tomatoes, halved, onions, unpeeled, garlic cloves, unpeeled, chipotle chile in adobo, pureed canned, corn oil, zucchini, diced (1/2-inch dice ), corn kernels, fresh or 1 cup frozen corn, salt, granulated sugar, fresh cilantro, minced or 1 tbsp flat leaf parsley

bacon , cut into pieces, diced onion, garlic clove, minced, corn or 1 cup plus 1/2 cup water, diced tomatoes or 2 fresh tomatoes, chopped, potato, chopped, chicken broth, paprika, salt and pepper, milk

tomatoes, olive oil, salt and freshly ground pepper to taste, garlic, red onion, coarsely chopped, balsamic vinegar, basil chiffonade, olive oil, chicken stock or water, polenta, coarse kosher salt, fresh corn kernels, freshly grated parmesan cheese, fresh parsley, finely chopped, olive oil

onion, roughly chopped, red bell pepper, roughly chopped, green bell pepper, roughly chopped, garlic, olive oil, tomato paste, fresh corn kernels, cornstarch, fine yellow cornmeal, squid ink, sugar, fresh squid, cleaned and chopped finely, cornhusks, roasted corn salsa , recipe follows, ears corn, red bell peppers, finely diced, chopped scallion, extra-virgin olive oil, chopped cilantro, salt and pepper

olive oil, onion, chopped, garlic cloves, minced, ground cumin, dried oregano, dried basil, sugar, bay leaf, worcestershire sauce, ripe green tomatoes, chopped, ripe tomatoes, chopped, fresh corn kernels, vegetable broth, water, salt and pepper, to taste

ears fresh corn, husks removed, olive oil, pt. grape tomatoes, halved, green onions, sliced, chopped fresh basil, white balsamic vinegar, salt, pepper