I chopped white corn tortilla shells, tossed them in oil and seasonings and baked them in my toaster oven.
Not exact matches
2 chicken breasts 1 head broccoli,
chopped 1 (15 oz) can chickpeas, drained and rinsed 1 cup frozen
corn olive oil kosher salt and freshly cracked black pepper red chili flakes 6 cups baby arugula 1 cup cherry tomatoes, cut in half 2 cups cooked quinoa 1/2 cup diced
white cheddar cheese Fresh chives for garnish
1 cauliflower 2 bay leaves 1 onion 3 cloves of garlic 1 can
white kidney beans 10 cups water or low sodium veggie broth (or a combo) 2 carrots, shredded 2 cups of
corn 3 medium potatoes, peeled and shredded 2 small zucchini, shredded 1 pkg frozen,
chopped spinach — defrosted and squeezed of all the juiciness
white pepper, nutmeg, onion powder and garlic powder to taste
1 c canned hominy, drained 3 Tbsp cornstarch 1/2 c grated Cotija cheese (or Parmesan) 4 scallions,
white and light green parts only, finely
chopped 1 bunch cilantro,
chopped 1/2 tsp salt 1 pinch freshly ground black pepper 1 c whole black beans, drained 1/2 c
corn kernels 1 large egg Vegetable oil, for frying 4 eggs, fried, for serving
I cup naturally vegan cornbread mix (I use Martha
White) 1 cup naturally vegan baking mix (I use Bisquick) 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 cup vegan butter, melted 1/3 cup vegan sour cream 1 teaspoon Adobo sauce from can of chilies in Adobo 1/3 cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can
corn, drained 4 ounce can sliced black olives, drained 4 ounce can
chopped green chilies, mild, drained 2 green onions, sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)
can black beans, reduced sodium, drained and rinsed 2 c. frozen
corn, thawed 1 red bell pepper,
chopped 1 small
white onion,
chopped 1/4 c.
white wine vinegar 1/4 c. cilantro,
chopped 1 jalapeno,
chopped 1 tsp.
2 tablespoons salt 1 bay leaf 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon black pepper 2 pounds boneless, skinless chicken breasts 2 Packages of La Tortilla Factory Hand Made Style Tortillas,
White Corn, Grande 1 cup Canola oil 1/2 yellow onion, diced 1 (8 - ounce) package shredded light Cheddar cheese 1 bunch green onions, thinly sliced 1 (56 - ounce) can sliced black olives (optional) 1/2 bunch cilantro,
chopped (optional) Garnish ideas: guacamole, sour cream
1 cup
white corn grits 1/4 cup
chopped onion 4 cups water 2 tablespoons butter 1/4 cup half & half (I used fat free) 2 - 4 ounces cheese of your choice
Acorn Squash and Apples with Quinoa, Kale, and Tahini Maple Dressing (v / g / d / r) Broccoli and Butternut Squash Salad with Orange Vinaigrette (v / g / n / d / r)
Chopped Purple Power Salad (cookbook review: Superfoods at Every Meal)(g / r) Chickpea Lentil Salad with Shallot
White Wine Vinaigrette (v / g / gr / n / d / r) Cornbread Panzanella Salad (g / d / r) Grilled Romaine Salad (v / g / gr / d / n / s) Lemony Millet Salad with Chickpeas,
Corn + Spinach (v / g / d / n / s) Lentil Chickpea Salad with Roasted Garlic Dressing (v / g / gr / n / d / s) Quinoa Chickpea Veggie Salad (v / g / n / d / r) Roasted Acorn Squash with Pears and Miso Dressing (v / g / gr / d / r) Summer Veggie Salad (v / g / gr / d / n / r) Ultimate Veggie Sandwich (v / g / d / r)
1 large zucchini (approx. 8» x 2») 1 large summer squash (approx. 8» x 2») 5 strips bacon, cut in 1/4» pieces 1/2 cup finely
chopped shallot 1 cup thinly sliced sweet red pepper 1/2 teaspoon minced fresh garlic 1/2 teaspoon kosher salt 1/4 teaspoon pepper 1/2 teaspoon fresh thyme leaves 1/2 cup dry
white wine 1 cup fresh or frozen
corn, thawed 1 cup shelled fresh or frozen edamame, thawed 1/2 cup heavy cream 1 tablespoon lemon juice, plus more for squeezing 1⁄3 cup
chopped flat leaf parsley 2 tablespoons torn basil leaves Lemon wedges
for serving:
corn tortillas, warmed (I melted the cheese on them while I warmed them in a hot skillet) romaine or iceberg lettuce, shredded
white onion, diced Monterey Jack or pepper jack cheese, shredded salsa or pico de gallo cilantro,
chopped lime wedges
Foil Baked Fish with Black Beans and
Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle chiles in adobo sauce or 1 tsp dry Chipotle chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle posit
Corn Ingredients 4 skinless
white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle chiles in adobo sauce or 1 tsp dry Chipotle chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups
corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle posit
corn kernels, I used half frozen sweet
corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle posit
corn and half frozen roasted
corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle posit
corn (from Trader Joes) 1/2 red onion, minced 1/4 cup
chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.
Latin Tomato and Mushroom Soup -------------------- 6 cups chicken broth 1 14.5 oz can black beans, drained 1 cup shredded chicken 1 cup
corn kernels 1/2 cup tomato puree 4 green onions, thinly sliced,
white and green parts separated 1 large anaheim pepper 1 small poblano pepper 2 large portobello caps 1/4 cup
chopped cremini mushrooms 1 tbsp olive oil 1/2 cup cilantro,
chopped 1 tbsp lime juice tortilla strips *
Jor's Specialty Beans Serves 2 Ingredients 1 can of
white cannellini beans 1 can of
corn about 10 — 15
chopped cherry tomatoes 5 — 6
chopped cloves of fresh garlic a little bit of olive oil
3/4 -1 # fresh tomatoes, peeled and
chopped, retaining liquid 7 large
white mushrooms, cleaned well and sliced very thinly (keep stems) 2 ounces (1/2 cup) fresh green beans (or sugar snaps) sliced thinly on the diagonal into 1 1/4 ″ lengths 2 T peanut oil 2T sherry 5 1/2 cups chicken stock * 15 oz can creamed
corn 4T cornstarch dissolved in 6T cold chicken stock 1 large egg
white (I misread this and used a whole egg; it was delicious) sugar and salt (yes, you might need them both) 2 oz good, sweet and smokey ham, coarsely minced
Chicken and
White Bean Chili Ingredients: 1 pound boneless skinless chicken breast 3 cans (15 - ounce) cannellini beans, drain and reserve 1/2 cup liquid 1/4 cup
corn oil 1 large onion,
chopped 4 large garlic cloves,
chopped 1 tablespoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon dried crushed red pepper 1 cup chicken broth 2 cans (4.5 ounce) diced green chiles 1/2 cup whipping cream Cheddar cheese, grated Fresh cilantro,
chopped Preparation: Heat oil in Dutch oven over medium heat.
1 16 oz bag of Wild caught bay scallops 1 16 oz bag of 26 count shrimp, peeled and deveined 7 oz cooked lobster meat (optional) 1 sweet organic onion sliced 1/2 package Mini
corn — I cut mine into smaller bite size pieces on angle A handful of Snow peas sliced on diagonal 1 1/2 oz Beech mushrooms (or your favorite light mushroom) 1 celery stalk sliced very thin 1 carrot sliced very thin 2 baby bok choy, whites
chopped and greens sliced 1/2 — 1 cup
white wine (Chardonnay worked well.
1 can organic black beans, rinsed Equivalent amount of frozen or fresh
corn 1 red pepper
chopped 1 pablano pepper
chopped 1 large jalapeno pepper
chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (
white and green parts) 1 cup cooked red quinoa Handful fresh
chopped cilantro 1 tsp Epazote 1 tsp ground cumin Salt and pepper to taste Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil
1 can organic black beans, rinsed or 1 1/2 cups cooked beans from dried Equivalent amount of frozen or fresh
corn 1 red pepper
chopped 1 pablano pepper
chopped 1 large jalapeno pepper
chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (
white and green parts) 1 cup cooked red quinoa Handful fresh
chopped cilantro 1 tsp Epazote 1 tsp ground cumin Celtic Sea Salt and pepper to taste Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil
-- 1 tablespoon olive oil — 1 onion,
chopped — 3 cloves garlic, crushed — 1 (4 ounce) can diced green chile peppers — 1 jalapeno, diced * — 1.5 teaspoons ground cumin — 1 teaspoon dried oregano — 1 teaspoon cayenne pepper, optional — 2.5 cups chicken broth ** — 3 cups cooked,
chopped or shredded chicken *** — 3 (15 ounce) cans
white beans Optional: — canned or frozen
corn — topping ideas: cilantro, scallions, ground pepper, cheese or sour cream
1 can organic black beans, rinsed Equivalent amount of frozen or fresh
corn 1 red pepper
chopped 1 pablano pepper
chopped 1 large jalapeno pepper
chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (
white and green parts) 1 cup cooked red quinoa Handful -LSB-...]
2 fresh poblano chiles 2 tablespoons vegetable oil 1 medium
white onion, finely
chopped (about 3/4 cup) 4 garlic cloves, finely
chopped (about 1 tablespoon) 1 medium tomato (roughly 8 to 10 ounces), diced 2 cups packed, roughly
chopped lobes of huitlacoche Salt 3 tablespoons
chopped epazote or cilantro leaves 12
corn tortillas
Mix
white corn, black beans,
chopped tomatoes, onion, black olives, cilantro, jalapeno, red bell pepper, lemon juice, avocado, garlic, and salt in a big bowl.
1 pound U / 15 shrimp (your preference on size) 1 cup
corn (fresh or frozen and I like the tiny kernels) 1 cup Mango diced 1/2 -1 cup Papaya diced 1 cup red onion diced Handful fresh cilantro
chopped 1 tsp Jalapeno
chopped (I used dried but fresh is great too) 1 tsp Olive Oil 1 tsp Organic Virgin Coconut Oil 1/2 -1 tsp Chili Powder 1/2 -1 tsp Smoked Paprika 1/2 tsp Onion Powder 1/2 -1 cup
white wine Sea Salt & Pepper to taste
3 ears
corn, shucked 1 cup cherry tomatoes, halved 1/4 cup cilantro leaves, coarsely
chopped 1 tsp
white vinegar 1/2 tsp cumin salt to taste
The filling: 1 onion, finely
chopped 1 celery stalk, finely
chopped 2 cups frozen mixed vegetables or 2 cups diced fresh vegetables: peas, carrots, string beans,
corn, etc. 16 oz tempeh, tofu or your favorite veggie meat, sliced in thin one inch long, 1/4 inch wide strips or 1 can of beans, rinsed and drained (
white, pink, kidney, etc.) 1/3 cup all purpose gluten - free flour 1 teaspoon tumeric 1 teaspoon onion power 1 teaspoon garlic powder 1 teaspoon dried sage 1/2 teaspoon dill 1/2 teaspoon thyme 1/4 to 1/2 teaspoon salt 2 cups water 1/4 unsweetened, cup non dairy milk
2 ounces dried, whole New Mexico (California), guajillo, or pasilla chiles, or a combination (6 to 8 chiles) 1 1/2 teaspoons ground cumin seed 1/2 teaspoon freshly ground black pepper Kosher salt 5 tablespoons lard, vegetable oil, or rendered beef suet 2 1/2 pounds boneless beef chuck, well trimmed and cut into 3 / 4 - inch cubes (to yield 2 pounds after trimming) 1/3 cup finely
chopped onion 3 large cloves garlic, minced 2 cups beef stock, or canned low - sodium beef broth, plus more as needed 2 tablespoons masa harina (
corn tortilla flour) 1 tablespoon firmly packed dark brown sugar, plus more as needed 1 1/2 tablespoons distilled
white vinegar, plus more as needed Sour cream lime wedges
And no Saint Louisian worth his salt would miss out on the Frito pie, crunchy
corn chips topped with saucy baked beans, melted cheddar cheese,
chopped white onions and whatever kind of meat you please (which, let's be serious, is pulled pork).
make a bowl 1/3 cup spelt berries 1/3 cup chickpeas 1/4 cup
corn a handful fresh parsley,
chopped 1/4 cup diced cucumber 4 cherry tomatoes, quartered 2 teaspoons quality olive oil 1 teaspoon cucumber balsamic (or
white balsamic) 1/2 teaspoon pure maple syrup 1/4 teaspoon sea salt few dashes of black pepper 1/8 to 1/4 teaspoon chipotle powder
ingredients PIE CRACKERS: olive oil cooking spray 3 sheets phyllo dough (12 ″ X16 ″) 1 cup maple sugar PECAN PIE FILLING: 5 tablespoons vegan butter 3/4 cups dark brown sugar 3/4 cups light
corn syrup 2 tablespoons cornstarch 1 tablespoon vanilla extract 1 tablespoon distilled
white vinegar 1 teaspoon Kosher salt 8 ounces extra firm silken tofu 2 cups pecans (toasted, roughly
chopped) COCONUT WHIPPED CREAM: 1 15 - ounce can full fat coconut milk (chilled overnight) 2 teaspoons powdered sugar 1/2 teaspoon vanilla extract
I'm not sure what picture you are referring to but in these photos you might be confusing the sour cream with a
white cheese, and the
chopped yellow peppers as
corn?
acorn squash, cut in half lengthwise and seeded 1 tablespoon clarified butter or olive oil 1 cup milk 1 egg plus 2 egg whites 1/2 cup fresh
corn kernels (or more if you like) 1/4 teaspoon anise seed,
chopped 1/2 cup
chopped scallions a tiny pinch of freshly grated nutmeg 1/4 teaspoon fine grain sea salt 1/3 cup grated
white cheddar cheese
Filling: 5 tablespoons extra virgin olive oil, divided 1 cup finely diced onion 1/4 teaspoon hot red pepper flakes, or more to taste 1 red bell pepper, diced 4 cloves garlic, minced 1 cup fresh
corn kernels 1 large bunch (or 2 smaller bunches) Swiss chard, stemmed and finely
chopped 1/2 teaspoon fresh thyme leaves,
chopped 1/4 teaspoon ground cumin 1/4 teaspoon salt 2 tablespoons dry
white wine or water 1 pound firm tofu (use very high - quality tofu for this dish) 10 - 12 fresh basil leaves 1 teaspoon salt 2 tablespoons fresh lemon juice 1 tablespoon rice vinegar or cider vinegar Paprika, for dusting
4 large ears
corn on the cob, shucked and silk removed 2 tablespoons extra virgin olive oil 5 cloves garlic, minced 1 serrano or jalapeño pepper, minced 1 medium red onion, minced 1 1/4 cups diced celery 1 tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2 1/2 tablespoons flour (all purpose or
white whole wheat) 1 3/4 pound Yukon gold potatoes, diced small 4 cups chicken - style vegetable broth 4 cups unsweetened almond milk 1 tablespoon vegan Worcestershire sauce (or regular if you're not vegan) 3 tablespoons dry sherry 1 bay leaf 2 teaspoons fresh
chopped thyme leaves 1 teaspoon salt, more to taste Black pepper to taste Pinch smoked paprika (or substitute regular paprika) 4 - 5 dashes of Tabasco sauce 1/4 cup flat - leaf parsley, minced 2 teaspoons lemon juice
HERDEZ ®
Corn Tortillas, HERDEZ ® Guacamole Salsa, sour cream, shredded green cabbage, crumbled cojita cheese, cilantro leaves, thinly sliced radishes and
chopped white onion.
4 ears fresh
corn, shucked 4 strips bacon,
chopped 4 tablespoons unsalted butter 1 tablespoon minced fresh thyme 4 cloves garlic, minced 1 leek (
white part only),
chopped fine 1 rub celery,
chopped fine 1 bay leaf 6 cups milk 2 small red potatoes, quartered 3/4 cup
chopped New Mexican green chile that has been roasted and peeled, seeds and stems removed Salt and freshly ground black pepper to taste 1/8 cup
chopped fresh basil for garnish
Warm
corn tortillas,
chopped white onion, lime wedges, sliced avocado, dried oregano,
chopped cilantro, and shredded cabbage (for serving)
1/4 cup canola oil 2 leeks,
white part only, split,
chopped and rinsed 7 ears
corn, kernels removed, cob discarded 6 tablespoons unsalted butter, divided Salt, to taste For Garnish: Heirloom grape tomatoes, cut in half Micro basil Crème fraiche In a large saucepan over medium low heat, cook leeks in canola oil for 3 - 4 minutes, until soft, making sure not to add any color.
4 small chicken breasts, skin removed 2 cups chicken stock 2 tablespoons dry sherry or
white wine (optional) 1 bay leaf or bouquet garni sachet 700g mixed vegetables of choice (carrots, cauliflower, leeks, cabbage, asparagus, baby
corn, peas) 2 teaspoons cornflour 2 tablespoons low - fat milk 2 tablespoons
chopped mixed herbs (parsley, thyme, oregano, marjoram) or 1 teaspoon dried mixed herbs Freshly ground or cracked black pepper, to taste 6 sheets filo pastry Olive or canola oil spray
Salsa: 1 cup fresh
corn kernels cut from a cob or defrosted frozen
corn 1 cup
chopped cherry or grape tomatoes 2 scallions,
white and green parts thinly sliced 1 green jalapeño pepper, stemmed, seeded, finely
chopped 1 small clove garlic, minced 2 tablespoons
chopped cilantro leaves 2 tablespoons fresh lime juice 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper
2 tsp Olive Oil A few drops Sesame Oil (optional) 1 medium clove garlic, crushed 2 cm ginger, finely grated 1 small red chilli, finely
chopped Pinch Asofoetida 1/2 tsp Turmeric 1 1/2 tsp uncooked urad dhal (
white lentils) 1 1/2 tsp black mustard seeds 250g firm Tofu, cubed in 1 - 2 cm pieces 1/3 cup Tomato Sauce (I used sauce with no added sugar) 1 tbsp Lime Pickle Gravy 1 tbsp Soy Sauce, then more to taste 1 / tsp cinnamon 1 1/2 tsp vinegar, then more to taste 8 - 10 spears of Baby
Corn, fresh or tinned, sliced into 1 cm pieces Small red capsicum,
chopped 1 1/2 cups Mushrooms (button, king or oyster),
chopped
Mexican inspired chickpea bowl (4 - 6 servings): 2 cans chickpeas 2 cans
white (or black) beans 1 large avocado 1 large can
corn (organic) 1 large
white onion Chives (gressløk) Tahini Spices: salt, pepper, cummin, paprika and turmeric (gurkemeie) Coconut oil Heat the coconut oil in a pan, and add the
chopped white onion.
«Substituted some
chopped fresh cauliflower for the
white corn (approx 1 - 1.25 c) and reduced salt to 1/8 tsp.
For the salsa · 1 cup fresh or frozen
corn kernels (from about 1 ear of
corn) · tablespoons fresh lemon juice (from about 1 lemon) 2 tablespoons olive oil 1 (15 - ounce) can black beans, drained and rinsed · 1 cup peeled and
chopped jicama (about 8 ounces) · 2 plum tomatoes, cored, seeded and
chopped 2 scallion, light green and
white parts only, finely
chopped cup finely
chopped fresh parsley leaves · Salt and freshly ground pepper
-- 1 1/2 cups all - purpose flour — 1 1/2 cups fine cornmeal (if you don't have or want to use cornmeal, use all
white flour)-- 2 tablespoons sugar — 1 teaspoon baking powder — 1/2 teaspoon baking soda — 1 teaspoon Salt — 2 1/2 cups milk — 2 eggs — 5 tablespoons butter, melted, room temperature — 1/2 cup sweet
corn — 1 cup bacon,
chopped — 3/4 cup shredded cheddar cheese — 1 cup
chopped scallions
6 red and orange bell peppers 1 cup uncooked quinoa 1 - 2 cans green chiles (I prefer HOT) 1/2
chopped white onion 1 - 2 ears of corn 1 chopped tomato 1 garlic clove 2 tsp cumin 1 tsp oregano 2 tsp coriander half a juiced lime 1 cup cubed queso fresco smoked salt & pepper Chopped cilantro for
chopped white onion 1 - 2 ears of
corn 1
chopped tomato 1 garlic clove 2 tsp cumin 1 tsp oregano 2 tsp coriander half a juiced lime 1 cup cubed queso fresco smoked salt & pepper Chopped cilantro for
chopped tomato 1 garlic clove 2 tsp cumin 1 tsp oregano 2 tsp coriander half a juiced lime 1 cup cubed queso fresco smoked salt & pepper
Chopped cilantro for
Chopped cilantro for serving
The filling: 1 onion, finely
chopped 1 celery stalk, finely
chopped 2 cups frozen mixed vegetables or 2 cups diced fresh vegetables: peas, carrots, string beans,
corn, etc. 16 oz tempeh, tofu or your favorite veggie meat, sliced in thin one inch long, 1/4 inch wide strips or 1 can of beans, rinsed and drained (
white, pink, kidney, etc.) 1/3 cup all purpose gluten - free flour 1 teaspoon tumeric 1 teaspoon onion power 1 teaspoon garlic powder 1 teaspoon dried sage 1/2 teaspoon dill 1/2 teaspoon thyme 1/4 to 1/2 teaspoon salt 2 cups water 1/4 unsweetened, cup non dairy milk
Birds Eye www.birdseyefoods.com Steamfresh Asian Medley Steamfresh Asparagus W / gold &
White Corn Steamfresh Broccoli & Cauliflower Steamfresh Broccoli Carrots Peas & Water Chestnuts Steamfresh Broccoli Cauliflower & Carrots Steamfresh Brown & Wild Rice Broccoli & Carrots Steamfresh Long Grain
White Rice W / vegetables Steamfresh Mixed Vegetables
Chopped Spinach Cooked Winter Squash
1 cup quinoa (red or
white) 2 cups water 1 1/2 cups black beans (1 can drained) 1 cup frozen
corn, thawed 2 large tomatoes, diced (or sub 1 14 oz can diced tomatoes) 1 bell pepper (any color) finely
chopped 3 — 5 green onions, finely
chopped 1 — 2 cups
chopped spinach or chard
1 Chicken Breast 1/3 red onion,
chopped 1 roma tomato 1 avocado 1 orange pepper 1 cup of lettuce Trader Joe's grilled
corn 8 oz
white rice Olive oil and balsamic to taste