2647 vegetable fresh corn Recipes

corn tortillas, vegetable oil, scallions, white and light green parts, chopped, garlic cloves, finely chopped, fresh corn kernels (from 2 medium ears ), whole milk, salt, grated pepper jack, enchilada sauce

vegetable cooking spray for grilling, ears fresh corn, husks removed, lightly packed baby arugula, grape tomatoes, bacon slices, cooked and crumbled, chopped fresh cilantro, fresh lime juice, garlic cloves, minced, salt and freshly ground pepper to taste

fresh corn, husks and silks removed (2 large or 3-4 medium ears), egg, beaten lightly, all-purpose flour, cornmeal, heavy cream, shallot, minced, salt, cayenne pepper, vegetable oil (or more as needed)

fresh corn or 1 1/2 cups frozen corn, onion, chopped, green pepper , cut into strips, water, summer squash or 1 cup zucchini, diced, tomato, chopped coarsely, shredded cheddar cheese, cornmeal, milk, eggs, slightly beaten, salt, pepper, prepared horseradish, tomato, slices garnish, green pepper ring, garnish

vegetable oil, zucchini, diced, ears of corn (about 3 cups), garlic cloves, minced, fresh basil, minced, fresh chives, minced, fresh parsley, minced, lemon juice, salt and pepper

vegetable oil, red bell peppers, cored, seeded , deribbed and chopped, fresh corn kernels, blanched (cut from 6 medium ears corn), two 10-oz packages frozen corn kernels, thawed, or 3 cups canned corn kernels, drained, jarred jalapeno peppers, seeded and minced, chopped cilantro or fresh parsley, kosher salt, freshly ground black pepper to taste

corn kernels, fresh or 4 cups corn kernels, frozen, thick-cut bacon, cut in 1/4 inch dice, yellow onion, minced, celery ribs, minced, chicken broth or 5 cups vegetable broth, bay leaf, fresh thyme, yukon gold potatoes, peeled and diced, half-and-half, salt, white pepper

poblano chile peppers, fresh corn , cut from cob (about 6 ears), diced red bell pepper, garlic cloves, minced, vegetable oil, shredded monterey jack cheese, fresh cilantro, minced, fresh oregano, minced, fresh lime juice, salt, pepper

all-purpose flour, stone-ground yellow cornmeal, baking powder, sugar, table salt, more for sprinkling, whole milk, sour cream, eggs, fresh corn kernels, coarsely chopped (from about 1 large or 2 small ears of corn), vegetable oil, fresh ripe tomato (about 3 medium), unpeeled garlic clove, chipotle from a can chipotle chile in adobo, kosher salt, extra virgin olive oil, chopped fresh cilantro, fresh lime juice

fresh corn on the cob, sweet potato, grated, plain flour, shallots, sliced, spring onions , sliced lengthways, chopped fresh coriander, cm fresh ginger, grated, garlic clove, crushed, red chilies, sugar, vegetable oil (for deep frying), stalk lemongrass, trimmed and finely chopped, garlic clove, crushed, red chilies, sliced, peanut oil, caster sugar, tomatoes , deseeded and chopped, ketjap manis or 2 tbsp dark soy sauce, tamarind paste, mixed with, water (or 2 tbsp lime juice mixed with 2 tbsp ), warm water, crushed toasted peanuts

vegetable oil for greasing terrine mold, shelled fresh or frozen peas (10 oz), parmigiano-reggiano , finely grated using a microplane (1/2 cup), grated fresh lemon zest, fresh lemon juice, salt, black pepper, chilled heavy cream, fresh corn (from 4 to 5 ears ), whole milk, unflavored gelatin (from a 1/4-oz envelope), salt, black pepper, chilled heavy cream, chopped fresh basil, tomatoes, cut into 1/4-inch dice, extra-virgin olive oil, red-wine vinegar

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

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 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

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.

vegetable oil, white onion chopped, garlic cloves minced, short grain rice, turmeric, warm vegetable stock, salt, freshly ground black pepper, sweet red pepper, sweet green pepper, tomatoes, fresh corn kernels, fresh parsley chopped

corn tortillas, vegetable oil, ears fresh corn , kernels removed (about 3 cups corn kernels), onion, finely diced (about 1 cup), jalapeno pepper , seeds and ribs removed, finely minced, garlic cloves, grated on a microplane grater, zucchini, cut into 1/2-inch cubes (about 2 medium), chopped fresh cilantro leaves, limes, kosher salt, fresh ground black pepper, crumbled cotija cheese or feta cheese, salsa or verde, mexican crema or sour cream or creme fraiche