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Maque Choux (pronounced 'mack shoe'), a colorful dish of fresh corn, green bell peppers, chopped tomato, bacon, and green onions, is the traditional Cajun version of succotash.
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Toss the corn and peppers with a little oil and thyme and let them roast for a few minutes before adding the fish. In no time at all, you will have a delicious dinner with only one pan to wash.
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Grilling the corn before tossing with this salad adds a smoky flavor that's hard to beat. Fresh jalapeno and cilantro gives it a Texas-style flair.
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Make a meal out of a package of yellow rice by adding black beans, corn, and lime juice.
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Get Tagliatelle with Corn and Cherry Tomatoes Recipe from Food Network
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Get Grilled Corn, Bacon and Chile Crostini Recipe from Food Network
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Get Southwestern Salsa and Spicy Corn Chips Recipe from Food Network
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Get Grilled Corn with Bell Pepper Butter Recipe from Food Network
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Get Anne's Corn Salsa with Tortilla Chips Recipe from Food Network
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Corn on the cob seasoned with fresh basil, thyme, parsley, rosemary, and a touch of butter is a tasty way to eat corn in the summer months.
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A spicy Southern dish, Shrimp & Sweet Corn Maque Choux is satisfying and ready in under 30 minutes. This is my recreation of the Emeril Lagasse dish we had his restaurant, NOLA, in New Orleans. Fresh vegetables are the key to this recipe, which cook quickly and retain their bright, crisp flavors.
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Dinner in one pot! Ground beef and rice are briefly sauteed with onion and bell pepper, then simmered with sweet corn and tomato sauce.