Substitute 1 1/2 cups frozen whole
kernel corn for fresh, if necessary.
Not exact matches
People come
for corn bread flecked with
kernels of
corn,
for blackened chicken, and
for tomato - basil wraps.
Darin Kingston of d.light, whose profitable solar - powered LED lanterns simultaneously address poverty, education, air pollution / toxic fumes / health risks, energy savings, carbon footprint, and more Janine Benyus, biomimicry pioneer who finds models in the natural world
for everything from extracting water from fog (as a desert beetle does) to construction materials (spider silk) to designing flood - resistant buildings by studying anthills in India's monsoon climate, and shows what's possible when you invite the planet to join your design thinking team Dean Cycon, whose coffee company has not only exclusively sold organic fairly traded gourmet coffee and cocoa beans since its founding in 1993, but has funded dozens of village - led community development projects in the lands where he sources his beans John Kremer, whose concept of exponential growth through «biological marketing,» just as a single
kernel of
corn grows into a plant bearing thousands of new
kernels, could completely change your business strategy Amory Lovins of the Rocky Mountain Institute, who built a near - net - zero - energy luxury home back in 1983, and has developed a scientific, economically viable plan to get the entire economy off oil, coal, and nuclear and onto renewables — while keeping and even improving our high standard of living
Our stations are known God the farmer knows a
kernel of
corn for sweet
corn or alcohol depending on the need or wheat grain
for bread or wallpaper paste.
2 tablespoons butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2 cups cooked whole
kernel corn 1 teaspoon dried oregano 1/3 cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted and peeled, stems left on Flour
for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon salt Vegetable oil
for frying
For salad 2 hearts of romaine, trimmed and roughly chopped 1 - 15 ounce can black beans, rinsed and drained 1 cup cooked
corn kernels (I used grilled
corn.)
Top your toast with plain
corn kernels or leftover
corn salad and a squeeze of lime
for a vibrant start to the day.
And I am a devoted Jiffy cornbread mix fan, which is great
for tweaking with added fresh
corn kernels and / or cheese, peppers etc etc..
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen
corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar
For serving: chopped green onions, shredded cheddar cheese, sour cream
All you have to do is to heat a lug of olive oil over medium - high heat and grill the whole
corn cob
for 15 minutes, lid closed, turning every 5 minutes, until the cob has black burn marks here and there and the
kernels are soft (you can check it by piercing the cob with a fork).
We are buying agent link to many company in Europe, from time to time we search
for suppliers of this various agricultural product when need arises i.e. rice,
kernels, ginger, groundnut, red chilly, yellow
corn Kindly get...
For example, I have added a can of kernel corn to this recipe for extra nutrition, color and textu
For example, I have added a can of
kernel corn to this recipe
for extra nutrition, color and textu
for extra nutrition, color and texture.
Add the tempeh or chicken,
corn kernels, fajita seasoning, and lime juice and saute
for 1 to 2 minutes.
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
On a more helpful note, I added probably about a 3/4 cup of fresh
corn kernels and also subbed in some of the regular milk
for almond milke, because I had some I needed to use up.
Made this
for dinner last night and served it with
corn (frozen
kernels).
Roasting the
corn kernels with smoked paprika makes
for a sweetly smoky addition to the salad.
Ingredients: 4 tortillas /
For the salsa, roughly chop and blend 8 tomatillos, 2 T shallot or 2 t garlic, 2 t jalapeno, more or less, depending on taste, 1 T lime juice, 1 t cumin, 2 t fresh oregano / kernels from two ears of corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2 T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortill
For the salsa, roughly chop and blend 8 tomatillos, 2 T shallot or 2 t garlic, 2 t jalapeno, more or less, depending on taste, 1 T lime juice, 1 t cumin, 2 t fresh oregano /
kernels from two ears of
corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2 T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter
for sautéing tortill
for sautéing tortillas.
-LSB-...] shown you how great
corn can be, from the simple grilled ears, to pan-toasting the
kernels for a salad, or boiling the
corn to put in a quinoa salad, or as a savoury filling
for a cornmeal -LSB-...]
Roast the
corn in a pre-heated oven at 350 degrees F
for about an hour, flipping the
corn kernels over half way through.
The
corn muffins worked out
for me — I just left out the
corn kernels.
12 ounces Gulf Coast Blue Crab meat 3 1/2 cups
corn kernels cut from about 6 medium ears of
corn 2 tablespoons unsalted butter or olive oil 1 1/2 cups onion, chopped 2 cloves garlic, minced 1 jalapeno pepper small, seeded and minced 5 cups low - sodium vegetable broth or chicken broth 1/4 teaspoon chili powder 1 lime, zest half and squeeze the whole lime
for juice 1/2 cup cilantro, chopped 2 cups crispy
corn tortilla strips TT kosher salt TT pepper, freshly ground
Saute until the onion is soft, about 5 minutes, then add the tomato sauce, chipotle chiles, salt, and
corn kernels and cook, uncovered, over medium heat
for 15 minutes.
1 tablespoon peanut oil 1 medium onion, chopped 1 tablespoon minced onion 4 cups tomato sauce 2 tablespoons finely chopped chipotle chile 1 tablespoon salt 2 cups
corn kernels cut from cobs 3 cups baked, soft acorn squash (about 2 medium squashes) 1/2 cup terriyaki sauce 3 cups water 3 cups chicken stock 1 teaspoon ground cinnamon 1/2 teaspoon bay leaf 1/2 teaspoon vanilla 1 cup freshly squeezed orange juice 1 tablespoon sugar 1 tablespoon raw honey 1 1/2 tablespoons freshly squeezed lime juice Garlic croutons
for garnish
The tortilla - making method begins by cooking whole
corn kernels in lime and water
for up to 10 hours and then using hand - carved lava stones to grind the cooked
corn into fresh masa.
* 3 cups fresh or frozen
corn kernels * 2 tablespoons grated fresh ginger (I use a micoplane zester) * 1 teaspoons galangal powder (also called laos in some countries) * 2 cloves garlic, finely chopped * 5 shallots, finely chopped * 2 hot red chilis, seeded and finely chopped * 2 eggs * 3 tablespoons rice flour * 1/2 cup small shrimp, peeled, deveined and chopped coarse * salt and pepper * oil
for shallow frying
Once it's just about done, add the
corn kernels and cook
for just another minute or so.
Roast
for about 20 - 25 minutes, or until the
corn has turned a golden brown (some
kernels may turn almost blackish and crispy - don't worry - they'll taste really great).
2 tablespoons coconut oil or olive oil 2 garlic cloves, minced 1 cup finely chopped onion 8 — 10 medium mushrooms, finely chopped 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped red bell pepper 1/2 cup finely chopped carrots 1 jalapeño pepper or other hot pepper, seeded and minced (optional) 1 cup frozen
corn kernels 1 teaspoon ground cumin 1/2 teaspoon ground coriander 2 tablespoons chili powder, or to taste 2 teaspoons sea salt, or to taste 1/2 teaspoon black pepper 1 28 - ounce can diced tomatoes 1 15 - ounce can tomato purée 1 15 - ounce can kidney beans, drained 1 15 - ounce can black beans, drained 1 15 - ounce can red beans, drained 2 1/2 cups water 1/2 cup dry bulgur wheat Hot sauce or cayenne pepper (optional) 1/4 cup minced fresh cilantro,
for garnish Tofutti sour cream,
for garnish (optional)
Note: You can add little tofu squares,
corn kernels, queso panela or mozzarella little squares if you want to make it into a complete lunch or dinner... This soup makes
for a fabulous beginning of a meal,
for lunch or if you dare
for brunch... put an egg on it!
I made a few adjustments, but nothing really significant: I spun up the marinade in a chop chop to get the scallions really incorporated, baked the chicken at 350
for 20 min so the grilling would go faster, and grilled the
corn along with the chicken and then stirred the cut
kernels into the polenta during the chicken's last 5 min on the grill.
The slight chew of sun - dried tomatoes accents
kernel - studded
corn muffins
for an easy breakfast on the go.
Remove the
kernels from the
corn and set aside
for the chowder.
Look
for grilled
corn kernels in the frozen food section of your supermarket to enjoy it anytime.
1 — 1.5 lbs lean ground chicken 1/2 yellow onion, diced 1 tablespoon canola oil, plus an extra drizzle
for cooking the rice 1 1/2 cups uncooked instant brown rice 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon chili powder 2 cups low sodium chicken broth 1 (14.5 oz) jar salsa 1 cup
corn kernels 1 cup canned black beans, drained and rinsed 1 Roma tomato, diced 3/4 cup shredded cheddar cheese 1 avocado, peeled and diced 1 green onion, chopped, to garnish Fresh cilantro, to taste
Crispy cornmeal polenta is the health star of this salad: It may be easier
for your body to absorb
corn's carotenoids from milled products such as polenta, rather than from whole
kernels.
crispy
corn kernels, how to make crispy
corns with detailed photos and video recipe: — This recipe is
for the
corn lovers.
As
for popping the
corn itself, I don't own a popcorn popper, so my typical method of choice is to pour some
kernels into a brown paper lunch bag, fold over, and microwave
for a couple of minutes.
If you use fresh
corn, boil
for 8 minutes in lightly salted water, cool with cold water and cut
corn kernels from cob.
3 bundles flat rice noodles (around 14 ounces) 2 tablespoons toasted sesame oil, plus more
for the noodles 1 ounce whole baby
corn, cut into pieces or 1 cup
corn kernels (canned or frozen) 2 medium carrots, thinly sliced 1 medium red onion, halved and thinly sliced 3/4 cup green beans, chopped 1 cup broccoli, broken into small florets 3 cloves garlic, finely chopped Chopped peanuts and cilantro, to garnish (optional)
Not caring
for the peppers, I think that an equivalent amount of whole
kernel corn and sun dried tomatoes would go well.
Ingredients 1 cup uncooked quinoa 1 tablespoon olive oil 1/3 — 1/2 cup finely chopped red onion 2 - 3 cloves garlic, finely minced 1 cup chopped carrot 1/2 cup diced red pepper 1 cup chopped potato (I used russet
for creaminess) 1 jalapeno, finely chopped (de-seeded if you prefer the soup mild) 1/4 cup all - purpose flour 1 cup
corn kernels, fresh or frozen 1 32 - oz vegetable broth 1 cup 1 % milk 1/4 cup light cream 1 tablespoon crumbled dried thyme Salt and Pepper to taste
The tiny kaniwa seeds, the bursts of pomegranate arils that pop in your mouth, the plump sweet
corn kernels, and toasty pumpkin seeds give it an incredible texture, and a cheerful look, that deserves a spot on your holiday table
for sure.
4) Add the
corn kernels and the vegetable broth, cover and cook on medium low heat
for 25 - 30 minutes till vegetables are tender and quinoa is cooked through.
Or peel back the husks, remove the silk, season the
corn, then pull the husks back over the
kernels before grilling
for a nice smoky flavor.
I just had a thought, though: perhaps I can make millet tortillas to bake & blend, and then maybe sub sweet potato
for the
corn kernels.
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
After the soup has cooked
for 25 minutes, stir in the soymilk,
corn kernels, and
corn kernel bits.
Cook
for 3 more minutes, whisking occasionally, then add
corn kernels.
Ingredients 2/3 cup yellow cornmeal 3 tablespoons all - purpose flour 1 teaspoon sugar 1/8 teaspoon baking soda 1/8 teaspoon salt 1/2 cup buttermilk 1 egg 1 cup fresh
corn kernels (about 2 ears) 2 shallots, minced 4oz crème fraiche 3 tbsp chopped chives (plus more
for garnish) 1/2 lemon, juiced (about 1 tbsp) 1/4 tsp salt