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This recipe combines fresh summer corn with tomatoes, jalapenos, and cilantro, then tops them off with orange and lime juices for an extra zing of flavor.
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This straight-from-the-garden vegetable salad is the essence of summer on a plate It’s very easy to make, but you’ll need to buy sweet young corn, tender enough to eat raw, as well as perfectly ripe avocados and the freshest cucumbers Feel free to add cherry tomatoes and radishes, and sprigs of crunchy purslane, if you can find it.
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Diced chicken is simmered with tomatoes, kidney beans, corn, bell peppers, chili powder, cayenne and cumin in this easy soup.
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Get Creamed Corn with Bacon Recipe from Food Network
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A light and zesty salad contains smoky grilled corn kernels, black beans, and plenty of green bell pepper, onion, and jalapeno pepper in an easy tomato sauce. Serve chilled.
cooking.nytimes.com
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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This hearty vegetable stew gets its heft from toothsome beans and rich butternut squash.
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Get Creamy Corn and Vegetable Soup Recipe from Food Network
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Where most chowders have milk as their base, this one uses chicken stock and pureed corn, with a little half-and-half stirred in just before serving to make it nice and creamy.
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Grilled marlin seasoned with an olive oil and fresh rosemary marinade is accompanied by an easy, oven-roasted relish starring summer-fresh corn, onions, garlic, and cherry tomatoes.