Sentences with phrase «ear corn»

1 1/2 cups fresh corn kernels * (from 2 medium ears corn) 1/3 cup Cabot Plain Lowfat Greek Yogurt or Cabot Plain Greek Yogurt2 tablespoons Gourmet Garden Cilantro1 tablespoon Gourmet Garden Chili Pepper, or more to taste1 teaspoon Gourmet Garden GarlicPita or tortilla chips

3 Tbsp fresh lime juice 4 tsp extra virgin olive oil 1 tsp honey 1/2 tsp cumin 2 lg ears corn, shucked 1 can (15 oz) black beans, rinsed and drained 1/2 c finely chopped red bell pepper 1/4 c finely chopped red onion 2 Tbsp chopped fresh parsley or cilantro

1 1/2 cups fresh corn kernels * (from 2 medium ears corn) 1/3 cup Cabot Plain Lowfat Greek Yogurt or Cabot Plain Greek Yogurt 2 tablespoons Gourmet Garden Cilantro 1 tablespoon Gourmet Garden Chili Pepper, or more to taste 1 teaspoon Gourmet Garden Garlic Pita or tortilla chips

orzo, cooked and rinsed with cold water 1 medium cucumber, peeled and diced small 1 medium zucchini, diced small 5 radishes, diced small 1 small red onion, diced small 1 large ear corn, sliced off the cob (use canned if fresh not available) 1 Roma tomato, diced small 1/2 red or yellow (or both) bell pepper, diced small Handful grape tomatoes (any color), halved or quartered (depending on size) 1 lb.

2 tablespoons canola oil 1/2 cup yellow onion 3 cloves garlic, minced 1 lb mushrooms, cleaned and sliced 1 ear corn, kernels removed 1 teaspoon dry thyme 2 bay leaves kosher salt, to taste freshly ground black pepper, to taste 4 tablespoons unsalted butter 1/4 cup all purpose flour 2 cup chicken stock, warmed 1 cup whole milk 3 - 4 cup shredded roast chicken (leftovers are perfect) 1 lb egg noodles, cooked according to package directions 1/2 cup panko breadcrumbs 1/2 cup grated Parmesan cheese

8 ounces cavatappi pasta 2 ears corn, shucked 1 red bell pepper, deseeded and cut into 2 - inch - wide strips 1 zucchini, halved lengthwise 1/4 cup plus 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon black pepper 4 3 - ounce sweet Italian chicken sausages 1 cup cherry tomatoes, halved 1 garlic clove, finely grated 2 tablespoons thinly sliced fresh basil 1/4 cup shredded Italian cheese blend

1/2 c reduced - fat sour cream 1/2 tsp ground cumin 1/2 tsp salt 1/4 tsp garlic powder ⅛ tsp black pepper 4 ears corn, husked 1/4 c chopped cilantro 1 tsp chili powder

1/4 c extra virgin olive oil 2 tbsp finely chopped fresh chives 2 tbsp finely chopped parsley 4 ears corn, husked 4 sm zucchini, halved lengthwise, then crosswise

1 Tbsp butter 1 sm onion, chopped 1 med potato (such as red or Yukon gold), peeled and cut into 1/2» dice (about 3/4 c) 3 c water, divided 2 c reduced - sodium chicken broth 6 ears corn, kernels removed and cobs «milked» 1 tsp salt 3 Tbsp chopped fresh basil, chives, or parsley (optional)

1 bottle (12 oz) lager beer 1/4 c Old Bay seasoning + additional for sprinkling 1/2 lemon 1 bay leaf 1/2 tsp salt 4 med red potatoes (about 1 lb), quartered 4 ears corn, shucked and broken in thirds 1 1/4 lb unpeeled lg shrimp (21 — 30 ct) 3 Tbsp butter, melted

2 Tbsp butter, softened 1 Tbsp extra virgin olive oil 4 tsp finely chopped scallion greens 1 tsp finely chopped fresh thyme 1/2 tsp fresh lemon juice 1/4 tsp salt 1/8 tsp black pepper 4 ears corn, husked

4 ears corn, shucked Canola oil for corn 3 garlic cloves, peeled 1/3 cup walnuts 1 ounce grated Parmesan, plus more for garnish 1 teaspoon kosher salt 1/2 teaspoon black pepper 1/2 cup olive oil 1 pound dried rotelle pasta 1 cup slow - roasted cherry tomatoes 2 tablespoons chopped fresh basil

3 ears corn, shucked 1 teaspoon plus 2 tablespoons olive oil Juice of 1/2 lemon 1 garlic clove, minced 1/2 teaspoon kosher salt plus more for serving 1/4 teaspoon black pepper plus more for serving 1-1/2 cups shelled edamame, cooked 1 pint cherry tomatoes, halved or quartered, if large 2 scallions thinly sliced 2 tablespoons chives

For fritters 1 pound zucchini (about 2 medium zucchini), trimmed and grated 1/2 teaspoon kosher salt 1 ear corn, shucked, kernels removed from cob 2 ounces Parmesan cheese, grated 3 tablespoons all - purpose flour 1 egg 1/4 teaspoon black pepper 1 teaspoon olive oil

1 cup whole - wheat orzo pasta 3 ears corn, shucked and kernels removed from cob (about 1 1/2 cups) 2 tablespoons fresh lime juice 1 avocado, diced 1/4 cup olive oil 2 tablespoons cider vinegar 2 tablespoons sugar 3/4 teaspoon ground cumin 1/2 teaspoon salt 1 pint grape tomatoes, halved 1/4 cup chopped flat leaf parsley Pepper and additional salt 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

Ingredients For the black bean corn salsa: 1 - 2 ears corn (you'll want 1 cup of kernels) 1 tablespoon olive oil 1 cup canned black beans, drained 1/2 cup red onion, finely chopped 2 tablespoons cilantro, finely chopped 1/2 teaspoon cumin 1/2 teaspoon ancho chili powder 1 lime, juiced Salt and pepper to taste Garnishes: Black bean corn salsa Chopped lettuce or greens Sliced avocado Directions Information Category Main Dishes.

ingredients KANDI»S CREAMED CORN 6 ears corn (husked, silks removed) 1 tablespoon seasoned salt 2 tablespoons granulated sugar 4 tablespoons all - purpose flour 6 - 8 strips maple cured bacon 1/2 cup + 3 tablespoons cup water (divided) Kosher salt and freshly ground pepper (to taste)

1 zucchini, trimmed and sliced lengthwise, 1 / 4 - inch thick 1 summer squash, trimmed and sliced lengthwise, 1 / 4 - inch thick 1 red bell pepper, quartered lengthwise 1 orange bell pepper, quartered lengthwise 2 ears corn, shucked 1 tablespoon vegetable oil

ingredients KANDI»S CREAMED CORN 6 ears corn (husked, silks removed) 1 tablespoon seasoned salt 2 tablespoons...

Spread Cumin - Lime Butter over remaining 4 ears corn.

Cover and refrigerate 2 steaks, 2 ears corn and grilled peppers to use in another recipe.

3 ears corn, kernels cut from cob 5 cloves of garlic, minced 4 tablespoons butter, divided 1 can of creamed corn 3 — 4 cups chicken or vegetable stock 1 — 2 cups milk Cooked, crumbled bacon

ingredients GRILLED HAM STEAK WITH CORN AND HOT PEPPERS 4 ham steaks (about 7 ounces each) 2 tablespoons olive oil (divided) 4 ears corn (husked, kernels cut off the cob) 1 jalapeno or fresno pepper (sliced into thin rings) 1 tablespoon oregano leaves (thinly sliced) 1 cup cherry tomatoes (halved) sherry vinegar (to taste) Kosher salt and freshly ground black pepper (to taste)

6 - 7 scallions 1 teaspoon olive oil 1 large ear corn 2 poblano peppers 1 cup quinoa, rinsed thoroughly and drained through a fine mesh strainer (not necessary with the pre-rinsed type) 1 1/2 cups water 1/4 teaspoon salt 2 tablespoons chopped fresh cilantro 3 tablespoons roasted, lightly salted pepitas 1 tablespoon extra virgin olive oil 1 tablespoon lime juice Freshly ground black pepper to taste

1/2 cup cornmeal 1/4 cup brown rice or spelt flour 1/2 Tbsp Old Bay seasoning Pinch of salt 1 cup almond milk 3 portobello mushrooms, sliced, with gills removed Oil for frying 2 ears corn, kernels cut off 1 red bell pepper 1 avocado, sliced or mashed, as is your preference Cashew sour cream 4 corn tortillas, toasted

2 ears corn, shucked 2 - 15 ounce cans black beans, drained and rinsed 1 Serrano chili, thinly sliced 1 cup packed cilantro leaves, finely chopped 3 tablespoons minced chives Juice of 1 lime 1 teaspoon kosher salt 1/2 teaspoon black pepper

For salad 3 ears corn, shucked 1 tablespoon unsalted butter, softened 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 3 scallions, sliced thinly 4 radishes, quartered and sliced thinly 1 orange pepper, diced 1 cup cherry tomatoes, quartered 1 handful cilantro, roughly chopped 2 heads romaine, chopped 6 ounces Queso Fresco cheese, crumbled

1 cup water 1/2 cup quinoa, rinsed 3 ears corn, shucked 1 tablespoon +1 / 4 cup olive oil Juice of 1 lime 1 garlic clove minced 1/4 teaspoon kosher salt plus more for serving 1/4 teaspoon black pepper plus more for serving 1-1/2 cup blueberries 1/3 cup finely chopped red onions 1 handful baby greens 1/4 cup chopped basil 1/4 cup crumbled ricotta salata 2 tablespoons minced chives

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.

1 cup fava beans 1 cup English peas 1 cup green beans, sliced into 1 / 2 - inch pieces 1 cup snap peas, topped and tailed, sliced into 1 / 2 - inch pieces 2 ears corn, roasted and kernels cut off sea salt and cracked black pepper 2 tablespoons fresh dill zest 1 lemon

For the filling: 1 tablespoon (15 ml) olive oil 1/4 teaspoon coarse Kosher or sea salt 3 cups (about 450 grams) cherry or grape tomatoes 1 ear corn, cut from the cob (about 1 cup) 1 small (8 ounces or 225 grams) zucchini or summer squash, diced 1 bundle (3 to 4 ounces or 85 to 115 grams) scallions, thinly sliced 1/2 cup (2 ounces or 55 grams) grated parmesan

tomato paste 1 ear corn, kernels cut off 1 onion, chopped 1 tsp.

2 ears corn 2 red bell peppers, quartered 2 zucchini, cut into 1/2 - inch spears 2 yellow squash, cut into 1/2 - inch spears 1 red onion, cut into 1/2 - inch slices A double batch of Classic Dijon Dressing Celtic sea salt, to taste Dash cayenne 1 head field lettuce, torn into bite - size pieces 1 head romaine lettuce, torn into bite - size pieces 1 bunch fresh dill, chopped Juice of 1 lemon, or to taste

4 ears corn 1/2 cup mayonnaise 1/4 cup cotija cheese, grated 2 tablespoons cilantro, chopped 2 teaspoons lime juice 1 teaspoon chili de arbol Sea salt, to taste Thinly sliced radish, garnish