229442 tangy corn relish cheese scallion Recipes
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Tomato, Basil, and Corn Relishcorn, chopped green chiles and8 Morecorn, chopped green chiles, seeded and chopped plum tomatoes, chopped red onion, chopped jarred roasted red bell peppers, chopped fresh basil, chopped fresh cilantro, red wine vinegar, olive oil, salt and pepper to taste15 min, 10 ingredients
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Corn Relishcooked corn, diced red bell pepper and8 Morecooked corn, diced red bell pepper, diced green bell pepper, sliced small white onion, minced garlic clove, white vinegar, celery seed, mustard seed, sugar, salt10 ingredients
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Corn Relishears fresh corn, water, head cabbage, chopped and11 Moreears fresh corn, water, head cabbage, chopped, chopped onion, chopped, seeded green pepper, chopped, seeded sweet red pepper, sugar, dry mustard, celery seeds, mustard seeds, salt, ground turmeric, white vinegar, water14 ingredients
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Spicy Corn Relishcorn kernels, drained, diced red bell pepper and7 Morecorn kernels, drained, diced red bell pepper, diced green bell pepper, chopped red onion, lime juice, olive oil, sugar, hot sauce, salt and pepper9 ingredients
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Corn Relish Saladlemon-flavored gelatin, boiling water, cold water, vinegar and7 Morelemon-flavored gelatin, boiling water, cold water, vinegar, salt, whole kernel corn, drained, green pepper, seeded and chopped, chopped pimiento, grated onion, leaf lettuce, mayonnaise11 ingredients
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Corn Relishfresh corn kernels (about 2 large ears ) and5 Morefresh corn kernels (about 2 large ears ), plain low-fat yogurt, brown sugar, minced seeded jalapeno pepper, salt, pepper6 ingredients
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Corn and Grits Casserolewhole milk, quick-cooking grits, corn, drained and6 Morewhole milk, quick-cooking grits, corn, drained, shredded sharp cheddar cheese, scallions, chopped, egg, salt, dried thyme, fresh ground pepper45 min, 9 ingredients
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Corn bread for a groupcornmeal, flour, baking powder, baking soda, salt and7 Morecornmeal, flour, baking powder, baking soda, salt, buttermilk, eggs, honey, butter melted, corn, cheese, scallions12 ingredients
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Tangy Macaroni and Cheesebutter and10 Morebutter, good white bread, crusts removed , torn into 1/4 to 1/2 pieces, milk, all-purpose flour, salt, freshly ground nutmeg, fresh ground black pepper, cayenne pepper (to taste), grated white cheddar cheese (about 18 oz), grated gruyere cheese (about 8 oz.) or 1 1/4 cups grated pecorino romano cheese (about 5 oz), elbow macaroni30 min, 11 ingredients
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Corn Tortilla Soupolive oil, minced garlic, minced fresh jalapenos and8 Moreolive oil, minced garlic, minced fresh jalapenos, chopped red onion, ground cumin, chicken stock, corn tortillas, chopped scallions, lime, juiced, chopped cilantro, garnish: sour cream , fried leeks, diced tomatoes50 min, 11 ingredients
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Tangy Berries-and-Cheese Saladalmonds, olive oil, white balsamic vinegar, salt and5 Morealmonds, olive oil, white balsamic vinegar, salt, coarsely ground pepper, sliced fresh basil, mache (about 4 cups), thoroughly washed, fresh strawberries, cut in half, crumbled farmer s cheese10 min, 9 ingredients
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Poblano Chile Casserole With Corn And Cheesepoblano chile casserole with corn and cheese and24 Morepoblano 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.20 min, 25 ingredients
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