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Archive for the ‘Corn’ Category

Makes 6-8 servings

  • 1 lb ground beef
  • 1 medium onion chopped
  • 1 medium green bell pepper, chopped
  • 2-4 garlic cloves, diced and smashed
  • 1 (14 1/2 oz) can tomatoes, dice if using whole, do not drain
  • 1 (15 1/4 oz) can whole kernel corn
  • 1 (15 oz) can tomato sauce
  • 8 oz elbow macaroni
  • 1-2 tbsp chopped parsley
  • Salt and pepper
  1. Prepare elbow macaroni according to directions on package until al dente. 
  2. Save a little of the pasta water in case you need it later to loosen the sauce. 
  3. Brown meat in a large skillet, drain the fat and add the onion and bell pepper halfway through cooking.  Drain any remaining fat when onion and pepper are done and add garlic, stir in. 
  4. Add the meat mixture to the cooked macaroni, add the canned tomatoes, corn and sauce.  Mix together and add seasonings to taste.  You may need to add some of the pasta water to loosen the sauce if it is too dry. 

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Makes 4 servings

  • 8 ears corn
  • 4 fresh limes, quartered
  • Garlic butter, recipe follows
  • 1/2 cup grated cotija cheese
  • 2 tablespoons chopped chives, for garnish
  1. Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.
  2. Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish.

Garlic Butter:

  • 2 sticks unsalted butter, slightly softened
  • 8 cloves garlic, peeled and coarsely chopped
  • 1/4 habanero pepper, seeded
  • 1/4 bunch fresh chives
  • Salt and freshly ground black pepper
  1. Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.

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Makes 6 servings

  • 1/2 cup olive oil
  • 2 tbsp blackened steak seasoning
  • 2 tsp garlic powder
  • 1 large onion, thinly sliced
  • 6 boneless pork loin chops, cut 1″ thick
  • Corn-Mango Salsa (recipe follows)
  • steamed green and yellow beans (optional)
  1. For marinade, in a resealable plastic bag, combine oil, steak seasoning, and garlic powder; mix well.  Add onion; mix well.  Add chops; seal bag and turn to coat chops.  Marinate in the refrigerator for 12 hours or overnight. 
  2. Drain chops; discard marinade.  For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium heat for 14-18 minutes or until done (160°F), turning once halfway through grilling.  For a gas grill, preheat grill.  Reduce heat to medium.  Place chops on grill rack over heat.  Cover; grill as above.  Serve chops with Corn-Mango salsa and, if desired, green and yellow beans. 

Corn-Mango Salsa:

  • 2 ears fresh sweet corn
  • olive oil
  • 1 medium mango, seeded, peeled and finely chopped
  • 1/2 cup finely chopped red sweet peppers
  • 1/4 cup chopped sweet onion
  • 1/4 cup fresh lemon juice
  • 2 tbsp cooking oil
  • 2 tbsp snipped fresh mint
  • 1 tbsp snipped fresh cilantro
  • 1/4 tsp salt
  1. Husk corn and brush with olive oil, coating all sides.  Grill corn on the rack of an uncovered grill directly over medium heat until kernels are tender and just begin to brown, turning often. 
  2. Remove from grill; cool.  Cut kernels from ears.  In a bowl, combine corn kernels, mango, red sweet pepper, sweet onion, lemon juice, cooking oil, fresh mint, fresh cilantro and salt.  Toss gently to mix. 

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Makes 4-6 servings

  • 1 chicken breast fillet or vegetarian chicken pieces
  • 1 tablespoon vegetable oil
  • 2 tablespoons minced red bell peppers
  • 2 tablespoons minced green onions
  • 1/3 cup frozen corn
  • 1/4 cup canned black beans, rinsed and drained
  • 2 tablespoons frozen spinach, thawed and drained
  • 2 tablespoons diced jalapeno peppers
  • 1/2 tablespoon minced fresh parsley
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 dash cayenne pepper
  • 3/4 cup shredded Monterrey jack cheese
  • 5 (7 inch) flour tortillas
  1. Preheat barbecue grill or frying pan to high heat.
  2. Rub chicken breast with some vegetable oil then grill it on barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of chicken while it cooks. Set chicken aside until it cools down enough to handle.
  3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. Add red pepper and onion to pan and sauté for a couple minutes until tender.
  4. Dice cooked chicken into small cubes and add it to pan. Add corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to pan. Cook for another 4 minutes; stir well so that spinach separates and is incorporated into mixture. Remove pan from heat and add cheese; stir until cheese is melted.
  5. Wrap tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.
  6. Spoon approximately one-fifth of mixture into center of a tortilla. Fold in ends and then roll tortilla over mixture. Roll tortilla very tight, then pierce with a toothpick to hold together. Repeat with remaining ingredients until you have five egg-rolls.
  7. Arrange eggrolls on a plate, cover plate with plastic wrap and freeze for at least 4 hours or overnight.
  8. Preheat 4-6 cups of oil to 375°F.
  9. Deep fry egg-rolls in hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes. Slice each egg-roll diagonally lengthwise.

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Perfect for corn on the cob

  • 4 ears of corn
  • 1 1/2 tsp thyme, crushed
  • 1/4 cup butter, softened
  • 1/2 tsp finely shredded lime peel
  1. In a small mixing bowl, thoroughly combine the butter, thyme, and lime peel.  Serve herb butter with hot corn. 

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Serves 4

  • 1 lb ground beef
  • 1 pkg (10 oz) frozen whole kernel corn
  • 1 1/2 cups thick ‘n chunky salsa
  • 1 1/2 cups cooked brown rice
  • 4 large bell peppers, cut in half lengthwise, seeds removed
  • 1 cup shredded Colby & Monterey Jack cheese
  1. Preheat oven to 450°F.  Brown meat; drain.  Stir in corn, salsa and rice. 
  2. Pierce peppers with a fork or sharp knife; place in 13×9″ baking dish.  Fill evenly with meat mixture.  Cover with foil. 
  3. Bake 20 minutes.  Uncover; sprinkle with cheese.  Continue baking 5 minutes or until cheese is melted. 

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Makes 4 servings

  • 1 pkg (14 oz) macaroni & cheese dinner
  • 1 lb ground beef
  • 1 large green pepper, chopped
  • 1 pkg (10 oz) frozen corn, thawed
  • 1 cup salsa
  1. Prepare Dinner in large saucepan as directed on package, cooking Macaroni for just 8 minutes. 
  2. Meanwhile, brown meat with green pepper in skillet; drain. 
  3. Add meat mixture, corn and salsa to prepared Dinner; mix well.  Cook until heated through, stirring occasionally. 

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