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Shrimp fajitas are quickly thrown together The shrimp are tossed in a mix of lime juice and zest, adobo sauce from a can of chipotles, olive oil, cumin and garlic, and don’t need to be marinated for longer than 30 minutes I use just enough adobo sauce in the marinade to obtain its spicy and slightly sweet essence without overpowering the shrimp.
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Fresh corn kernels and onions are warmed in butter with a sprinkling of parsley. Garnish this sweet side salad with chives, and serve with your favorite steak hot off the grill!
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Use Mexican-style canned corn, cream cheese, canned green chiles, and fresh jalapeno pepper to make this dip reminiscent of jalapeno poppers.
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Corn chowder made with fresh sweet corn is one of summer's greatest pleasures. This easy recipe uses the corn cobs to infuse even more corn flavor into the milky broth.
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This savory corn bread is made in the traditional Southern style: not too sweet and very dry. Perfect with butter and maple syrup.
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This sweet corn casserole uses canned whole kernel and cream-style corn and prepared corn bread mix.
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This recipe is by Florence Fabricant and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by David Latt and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tomatillo salsa made with grilled tomatillos, grilled corn, jalapeño, onions, garlic
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Can you improve creamed corn? In a word, yes!
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Tropical mango and hot serrano peppers flavor a salsa that is chunky in a smooth, saucy base.