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Simple recipe with mayonnaise, ketchup, and sweet pickle relish. I made this in restaurant quantities and broke it down. You may have to play with it to suit your tastes.
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This is a wonderful Southwestern-style salad with black beans, corn, and quinoa dressed with avocado oil that is quick to toss together.
www.chowhound.com
I make this salad whenever I can in the summer because it is delicious and fresh, extremely healthy and travels (and keeps up) well in the summer heat!
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This mixture of zucchini, corn, tomatoes, and poblano pepper can be served as a side dish or eaten with warm tortillas as a main course.
cooking.nytimes.com
This recipe is by Mark Bittman and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This is another creamy corn dish that has no cream in it – in fact, it has no dairy at all I simmer the corn cobs to make the stock When the corn is sweet, so is the soup, and I love the contrast of the sweet, creamy potage against the spicy roasted peppers.
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Whole kernel corn, cream style corn, sour cream, eggs, butter, and muffin mix makes this yummy corn casserole a side dish everyone will love.
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Grilled corn and edamame are tossed in a simple vinaigrette that makes a delightful succotash salad for summer evenings.
cooking.nytimes.com
There’s no cream in this wonderfully summery pasta dish, just a luscious sauce made from puréed fresh corn and sweet sautéed scallions, along with Parmesan for depth and red chile flakes for a contrasting bite Be sure to add the lemon juice and fresh herbs at the end; the rich pasta really benefits from their bright, fresh flavors And while this is best made at the height of corn season, it’s still quite good even with out-of-season supermarket ears, or with frozen corn.
www.foodnetwork.com
Get Corn Fungus Tamales: Tamales de Huitlacoche Recipe from Food Network
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Some people do not like the citron found in fruitcakes, so they might like this one. You may substitute pecans if you prefer.
www.delish.com
Quinn Hatfield stuffs pickled ginger into slits in the salmon to infuse it with flavor. To keep the sliced fish intact and the ginger in place, he cleverly skewers the fillets before cooking.