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The flavors of this soup will remind you of corn chowder, but the texture is much lighter. The soup is bright and fresh and can be made year-round since it tastes just as good with frozen corn as it does with fresh.
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A great way to use corn and, er, get rid of lima beans. The green onions (scallions) give it a vichysoisse like taste at much lower cost.
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Once you’ve made the tomatillo salsa, this light filling is very quick to put together.
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Get Succotash Recipe from Food Network
www.simplyrecipes.com
Farro Salad with corn, green beans, and tomatoes! Great side dish or light weekday lunch. Top with chicken or poached egg for a full meal.
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Get Lobster and Shells Recipe from Food Network
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You had us at...well, all of the above.
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Get Corn and Jalapeno Griddle Cakes Recipe from Food Network
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This raw vegan corn salad is super easy and absolutely scrumptious. I have to admit, I am not a huge fan of corn. Well the vegetable variety anyway. I don’t cook...
www.allrecipes.com
Using the reduced fat versions of condensed cream of chicken and celery soups keeps the calories down in this creamy rosemary flavored soup with shrimp and frozen corn.
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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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Get Paprika Biscuit Tops Recipe from Food Network