In a large bowl, toss cooked potatoes with cooked flank steak, 1/4 pound of
roasted corn kernels, 3 ounces of roasted artichoke hearts, 2 ounces of roasted red bell peppers, 3/4 ounce of sliced kalamata olive, 1/4 cup of cilantro, 1/4 cup of parsley, 3 ounces of roasted tomatoes, and 2 1/2 ounces of spinach.
Trader Joe's carries frozen bagged
roasted corn kernels, you can just pour out the amount you need!
Garnish with the chives, tomato, and
roasted corn kernels.
Ingredients: 3 - 4 medium size avocados 1 lime, zest and juice 1/2 cup Trader Joe's fire -
roasted corn kernels 1 bunch cilantro, minced 1/4 white onion, minced (about 1/4 cup) 1 jalapeno, seeded and finely diced (optional) 1 tsp.
The roasted corn kernels offer a source of fibre, are low in calories, free from any of the common allergens and have been licensed by Coeliac UK as being gluten - free, Salty Dog says.
Roasting the corn kernels with smoked paprika makes for a sweetly smoky addition to the salad.
Not exact matches
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
Since I don't have a bbq grill available, I sliced the
kernels of
corn off the cob and
roasted them in the oven with the shrimp.
You make a spicy paste, then fry up mustard seeds until the sizzle, add
kernels of
corn and
roasted peanuts, then finish the dish with a flurry of cilantro and sesame seeds.
Roast the
corn in a pre-heated oven at 350 degrees F for about an hour, flipping the
corn kernels over half way through.
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).
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.
It's rich with bacon,
roasted chiles, sweet
corn kernels, fresh herbs and an assertive cheese.
Mexican Meatball Soup 1 tbsp canola oil 1 small red onion, chopped 2 jalapenos, seeded and chopped 1 zucchini, cut into 1 / 2 - inch slices and quartered 2 tbsp fresh oregano 1/2 tsp ground cumin 4 cups chicken stock 2 cups water 1 15 - oz can diced fire -
roasted tomatoes, drained 1 3/4 tsp salt 3/4 tsp pepper 1/2 lb ground beef 2 cloves garlic, minced 2 1/2 tbsp breadcrumbs 1 egg, beaten 1 cup frozen
corn kernels 1 tbsp lime juice
I am not very big fan of sweet
corn but I enjoy
corns in a few variations like «
roasted bhutta» and these crisp
corn kernels.
2 tablespoons ground cumin 2 teaspoons sweet paprika 2 teaspoons chili powder 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried oregano 1 teaspoon coriander 1 1/2 teaspoons salt 1/2 teaspoon black pepper 3 tablespoons olive oil 1 large onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 3 cloves garlic, minced 1 (4 ounce) can diced mild green chiles, drained 1 (28 ounce) can fire
roasted chopped tomatoes 1 1/2 cup fronzen whole
kernel corn, defrosted 32 ounces vegetable broth homemade or store bought 2 (15 ounce) cans black beans, drained and rinsed 1/2 lime
There are so many other options that you could choose from: fresh tomatoes, pineapple pieces, olives, sundried tomatoes, cooked beans — whole kidney and cannellini beans work well; ditto any kind of refried beans — mushroom slices, chopped asparagus, garlic cloves,
corn kernels, capers, diced avocado, zucchini sticks, thinly sliced
roasted potato with fresh rosemary, cashews.
Tortilla chips are crisped and then folded into a spicy mix of black beans, fire
roasted tomatoes, and
corn kernels to make these mouthwatering black bean chilaquiles.
1 (15 - ounce) can
corn kernels, drained and patted dry (I used Trader Joe's frozen
roasted corn) 1 head iceberg lettuce, chopped (I used romaine lettuce) 1 cup cherry tomatoes, halved 1 large avocado, cubed 10 slices bacon, cooked and crumbled (I only used six) 4 hard - boiled eggs, chopped
2 15 - ounce can black beans, drained and rinsed 1 15 - ounce can red kidney beans, drained and rinsed 1 15 - ounce can
corn kernels, drained and rinsed 1 15 - ounce can fire
roasted diced tomatoes 1 cup quinoa, uncooked 3 cups vegetable broth 1/2 medium onion, chopped 1 poblano pepper, chopped finely 1 medium green pepper, chopped 1 tablespoon cilantro, minced 2 cloves garlic, minced 3 teaspoons chili powder 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon ground black pepper 3 - 4 dashes of your favorite hot sauce
Tortilla chips are crisped and then folded into a spicy mix of black beans, fire
roasted tomatoes, and
corn kernels to make these mouthwatering black bean chilaquiles.Love enchiladas but hate to roll?
ingredients CARAMEL AND PEANUT POPCORN BALLS 1/2 cup popcorn
kernels 1/2 teaspoon Kosher salt 3 cups peanuts (
roasted, salted) 1 and 1/2 cups granulated sugar 1 cup water 1/2 cup light
corn syrup 1/4 cup molasses 1 teaspoon vanilla extract 1 teaspoon apple cider vinegar 1/2 teaspoon Kosher salt cooking spray 1 cup white chocolate chips
Holding the
roasted corn on the cob upright, slice off the
kernels with a knife.
I poured the
corn into a
roasting pan and
roasted until bright yellow with some burnt
kernels.
Just toss some fresh whole
corn kernels into a pan with some olive oil on high heat, and
roast away!
tablespoons extra-virgin olive oil 2 pounds ground chicken breast 2 tablespoons chili powder 2 teaspoons ground cumin 1/2 red onion, chopped 1 (15 - ounce) can black beans, drained 1 cup medium heat taco sauce or 1 (14 - oz) can stewed or fire
roasted tomatoes 1 cup frozen
corn kernels Salt 8 (8 inch) flour tortillas 2 1/2 cups shredded Cheddar or shredded pepper jack 2 scallions, finely chopped
Sometimes, she suggests, it's knowing the little tricks that can highlight what's best in a vegetable, and sometimes it's knowing when to leave well enough alone — sprinkle tamari and sesame oil over quickly steamed baby bok choy, braise cabbage in an inch of water with a knob of butter,
roast all the ingredients for Tomato and Vegetable Soup on one baking sheet to deepen the flavor, or combine raw
corn kernels with nectarines or peaches and a squeeze of lime juice for a sensational summer salad.