Archive for the ‘Corn’ Category

Harvest Creamy Corn “Choup”

Harvest Creamy Corn “Choup”
Recipe & picture courtesy of Rachael Ray

4 Servings
Prep 5 min
Cook 25 min

  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 4 slices bacon, chopped
  • 1 onion, chopped
  • 1/2 red bell pepper, seeded and chopped
  • 1 pound small potatoes, cut into small chunks
  • 4 to 5 large ears corn, kernels scraped from the cobs, or one 10-ounce box frozen corn
  • 1 medium or 2 small zucchini, finely chopped
  • 5 to 6 sprigs thyme
  • 1 bay leaf
  • 1 teaspoon paprika
  • 3 tablespoons flour
  • One 32-ounce container (4 cups) chicken broth
  • 1 cup milk
  • 1 cup heavy cream
  • 1/2 cup chopped flat-leaf parsley
  • Salt and pepper
  • Hot pepper sauce
  • Oyster crackers or popcorn, to pass around the table
  1. In a medium soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the bacon and cook until crisp at the edges. Add the onion and bell pepper and cook until softened, about 4 minutes. Add the potatoes, corn, zucchini, thyme, bay leaf and paprika and cook for 4 minutes. Sprinkle the flour into the pot, stir and cook for 1 minute. Gradually stir in the broth and simmer until thickened a bit. Stir in the milk, cream and parsley and simmer until the potatoes are tender, about 8 minutes.
  2. Season the corn choup to taste with salt, pepper and hot pepper sauce and serve with crackers or popcorn to float on top.

**Personal Review: No Review Yet**

Corn and Crab Quesadillas

corn-and-crab-quesadillas
Recipe & picture courtesy of Betty Crocker

Makes 6 servings

  • 1 package (8 oz) cream cheese, softened
  • 1 can (11 oz) whole kernel corn, drained
  • 1/2 cup chopped fresh cilantro or parsley
  • 1/3 cup sliced green onions (5 medium)
  • 1 jar (2 oz) diced pimientos, drained
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1 lb chopped cooked crabmeat or imitation crabmeat (2 cups)
  • 6 sun-dried tomato or spinach-cilantro flavored flour tortillas (8 to 10 inch)
  • 1 tablespoon butter or margarine, melted
  • Sour cream and chopped fresh cilantro, if desired
  1. In medium bowl, mix cream cheese, corn, cilantro, onions, pimientos, pepper and red pepper. Fold in crabmeat. Spread 2/3 cup of the crabmeat mixture over each tortilla; fold tortilla in half, pressing lightly. Brush both sides of each tortilla with butter.
  2. In 12-inch skillet, cook 3 tortillas at a time over medium-high heat about 5 minutes, turning once, until light brown. Garnish with sour cream and cilantro.

**Personal Review: This turned out great – we loved it and will make it again!**

Tex-Mex Lasagna

mex-lasagna-ck-642373-l
Recipe & picture courtesy of My Recipes

Makes 4 servings

  • 3/4 cup bottled salsa
  • 1 1/2 teaspoons ground cumin
  • 1 (14.5-ounce) can no salt-added diced tomatoes
  • 1 (8-ounce) can no salt-added tomato sauce
  • Cooking spray
  • 6 precooked lasagna noodles (such as Barilla or Vigo)
  • 1 cup frozen whole-kernel corn, thawed
  • 1 (15-ounce) can black beans, rinsed and drained
  • 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
  • 1/4 cup chopped green onions
  1. Preheat oven to 450°.
  2. Combine first 4 ingredients; spread 2/3 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with 1/2 cup corn and half of beans. Sprinkle with 1/2 cup cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup cheese. Cover and bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions.

**Personal Review: No Review Yet**

Taco Soup

taco-soup
Recipe & picture courtesy of Kraft Foods

Prep Time: 5 min
Total Time: 25 min
Makes: 12 servings, 1 cup each

  • 1 lb. extra lean ground beef
  • 1 onion, chopped
  • 3 cans (15.5 oz. each) mild chili beans, undrained
  • 1 can (14.5 oz.) whole tomatoes, undrained
  • 1 can (14.25 oz.) corn, undrained
  • 1 can (8 oz.) tomato sauce
  • 1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
  • 1-1/2 cups water
  • 1-1/2 cups KRAFT 2% Milk Shredded Cheddar Cheese
  1. Brown meat with onions in large saucepan; drain.
  2. Add all remaining ingredients except cheese; stir, breaking up tomatoes. Bring to boil. Reduce heat to medium-low; simmer 5 min., stirring occasionally.
  3. Serve topped with the cheese.

**Personal Review: No Review Yet**

Cajun Pot Roast with Maque Choux

cajun-pot-roast
Recipe & picture courtesy of Better Homes & Gardens

Makes 6 servings
Prep: 20 min.
Cook: 8 to 10 hr. (low) or 4 to 5 hr. (high)

  • 1 2- to 2-1/2 pound boneless beef chuck roast
  • 1 tablespoon Cajun seasoning
  • 1 10-ounce package frozen whole kernel corn
  • 1 large green sweet pepper, chopped
  • 1 medium onion, chopped
  • 1 teaspoon sugar
  • 1/2 teaspoon bottled hot pepper sauce
  • 1/8 teaspoon ground black pepper
  • 1 14-1/2 ounce can diced tomatoes, undrained
  1. Trim fat from meat. Sprinkle Cajun seasoning evenly over all sides of the meat; rub in with your fingers. If necessary, cut meat to fit into a 3-1/2 to 4-1/2 quart slow cooker.
  2. Place meat in the slow cooker. Add frozen corn, sweet pepper, onion, sugar, hot pepper sauce, and black pepper. Pour tomatoes over mixture in cooker.
  3. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  4. Remove meat from cooker. Drain vegetables, discarding cooking liquid. Serve meat with vegetables.

 **Personal Review: No Review Yet**

Santa Fe Grilled Chicken Salad Wrap


Recipe & picture courtesy of Kraft Foods

Prep Time: 20 min
Total Time: 20 min
Makes: 4 servings, two wraps each

  • 4 cups torn romaine lettuce
  • 1 pkg. (6 oz.) OSCAR MAYER Southwestern Seasoned or Grilled Chicken Breast Strips
  • 1 large tomato, chopped
  • 1 can (11 oz.) whole kernel corn, drained
  • 1/2 cup KRAFT Mexican Style Shredded Cheese
  • 1/4 cup KRAFT Ranch Dressing
  • 1/4 cup TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa
  • 8 TACO BELL® HOME ORIGINALS® Flour Tortillas
  1. Toss romaine, chicken breast strips, tomatoes and corn in large bowl; sprinkle with cheese.
  2. Combine dressing and salsa. Pour over romaine mixture; toss to coat. Spoon evenly onto tortillas; roll up.

**Personal Review: No Review Yet**

Ginny’s All-American Chili Chowder


Recipe & picture courtesy of Parents

Makes: 12 servings
Cook: 20 minutes; Slow-Cook 4 hours on HIGH or 7 hours on LOW
Prep: 10 minutes

  • 2 tablespoons olive oil
  • 3 medium-size onions, diced
  • 2 pounds lean ground turkey
  • 2 cans (28 ounces each) diced tomatoes
  • 2 cans (15-1/2 ounces each) red kidney beans, drained and rinsed
  • 1 can (28 ounces) baked beans
  • 1 can (8 ounces) tomato sauce
  • 4 cups frozen corn, thawed
  • 1/4 cup chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Tortilla chips, optional
  1. Heat olive oil in a large skillet over medium-high heat. Cook onions for 10 minutes, stirring occasionally, until nicely browned. Crumble in turkey; cook for 8 to 10 minutes, until turkey cooks through.
  2. Place turkey mixture in a 6-quart slow cooker. Stir in diced tomatoes, kidney beans, baked beans, tomato sauce, corn, chili powder, salt and pepper. Cook 4 hours on high or 7 hours on low. Serve with tortilla chips, if desired.

**Personal Review: No Review Yet**