Not exact matches
2
ears of corn — grilled 1 medium jicama — sliced into cubes or
small matchsticks 2 ripe, sweet mangos — cut into
small cubes ground chipotle — to taste (optional) 1 - 2 limes 1 bunch cilantro 1 - 2 ripe but firm avocados — cubed your favorite taco shells hot sauce
of choice
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh
corn (cut from from approximately 2
ears) or organic frozen
corn * 1 very
small red onion, diced * juice
of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can)
of organic black beans, drained and rinsed (or soak and then cook an equivalent amount
of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
I started by cutting the kernels from the cob — these were kind
of small so I added a little more to equal the amount I would have had from 3 good size
ears of corn.
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
5
ears of corn in husks 5 tablespoons diced morels (or other wild mushrooms, rehydrated if dried) 1/4 cup olive oil 2 poblano chiles, roasted, peeled, stems and seeds removed, diced 1/4 cup sundried tomatoes, minced 1
small onion, chopped and sauteed 2 tablespoons minced cilantro 1 tablespoon minced chipotles in adobo 2 teaspoons fresh marjoram, minced 1 teaspoon freshly squuezed lime juice Salt to taste
Ingredients 2 eggs 1 tsp kosher salt 1 tsp fresh black pepper 2 tsp Dijon mustard * 2 cloves
of garlic, minced 1 cup cottage cheese 1 cup grated Parmesan cheese, divided 2 cup cooked rice (I used short grain brown rice) 1/2 medium red onion, diced 1 cup cherry tomatoes, sliced 1 cup zucchini (1
small zucchini), roughly cut into matchsticks or diced 1
ear of corn, cut from the cob or 1/2 cup frozen
corn 1/2 medium bell pepper, diced 4 large leaves
of fresh basil, chiffonaded
3 cups
of watermelon,
small dice 1 cup
of sliced jicama sticks 1
ear of corn a handful
of cilantro 1 serrano pepper 1 tablespoon lime juice 1 tablespoon quality olive oil 1/4 teaspoon raw honey few pinches
of salt 1
small garlic clove, minced 1 shallot, thinly sliced optional: nut based fresh mozzarella, or feta, to serve
For
corn mango salsa 1
ear of corn 1 mango, peeled and finely diced 1 Fresno chili, minced 1/2
small red onion, finely diced 1/4 cup cilantro, roughly chopped 1/4 teaspoon kosher salt 1/4 teaspoon black pepper Juice
of 1 lime
Ingredients 8 oz Fettuccine 3 slices bacon, cut into 1 - inch 3
ears of corn on the cob, shucked 1/4 cup red onion, finely chopped 1
small red bell pepper, seeded and chopped Freshly ground black pepper 1 cup half - and - half or whole milk 1/2 cup chicken broth 2 Tbsp fresh chopped thyme or 1/2 tsp dry thyme A few dashes
of hot sauce 3/4 cup grated parmesan cheese, divided 5 - 6 sweet basil leaves, cut in a chiffonade
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
for the filling 2 tablespoons ghee, coconut oil or grapeseed oil, plus more for brushing the rolls 1 shallot — minced 1 inch piece
of ginger — peeled and minced 5 green onions — sliced 1/2 red bell pepper — cubed 1 - 2
ear of corn — kernels sliced off 1/2
small green cabbage — finely shredded 1/2 lime — juiced sea salt and freshly ground black pepper 2 tablespoons sesame seeds — optional
Corn and Mango Filling 2 ears of corn 2 2/3 cups cooked black beans 1 small green onion, finely chopped 1 mango, peeled and sliced 1/2 cup dried coconut flakes grated zest and juice of 1 lime 1 Tablespoon extra virgin olive oil 1 teaspoon ground cumin 1 pinch each cayenne pepper, paprika, and dried oregano Sea
Corn and Mango Filling 2
ears of corn 2 2/3 cups cooked black beans 1 small green onion, finely chopped 1 mango, peeled and sliced 1/2 cup dried coconut flakes grated zest and juice of 1 lime 1 Tablespoon extra virgin olive oil 1 teaspoon ground cumin 1 pinch each cayenne pepper, paprika, and dried oregano Sea
corn 2 2/3 cups cooked black beans 1
small green onion, finely chopped 1 mango, peeled and sliced 1/2 cup dried coconut flakes grated zest and juice
of 1 lime 1 Tablespoon extra virgin olive oil 1 teaspoon ground cumin 1 pinch each cayenne pepper, paprika, and dried oregano Sea salt
1 whole chicken 16 mini red potatoes (or 8
small red potatoes) 20 mini peeled and cut carrots 1 large onion (white or yellow) 2 large
ears of corn 1 bulb
of garlic 4 sprigs
of parsley 4 sprigs
of sage 2 sprigs
of rosemary 6 sprigs
of thyme 1/2 cup
of white wine 2 tablespoons
of olive oil 1 tablespoon ground pepper 1/2 teaspoon salt
5 lbs
small red potatoes, cut into equal sized pieces 8
ears garlic, halved at the equator 10 lemons, halved 6 big onions, halved at the equator 5 bags crab boil — divided 1/4 cup cayenne 1/2 cup salt 1/2 cup hot sauce 2 oz concentrated liquid crab boil 42 oz smoked polish sausage 40 oz smoked andouille 40 lbs live crawfish 3 packages
of frozen
corn (a total
of 12
ears cut into thirds)-- divided
A native
of Mitchell, S.Dak.,
small forward Mike Miller played his high school games in the
Corn Palace, a 3,500 - seat amphitheater whose exterior murals are made from 300,000
ears of maize.
When this happens few,
small or no
ears of corn form.
High fiber, lower glycemic index carbohydrates are best -
small sweet potato with the skin, 1/2 cup beans, 1 medium
ear of corn, 1 cup
of quinoa, to name a few.
2
ears [non-GMO]
corn 1 tablespoon extra virgin olive oil 1/2 cup red onion, diced 1
small - medium yellow squash, diced 1
small - medium zucchini, diced 1/2 cup shelled and peeled fava [1 pound fava bean pods] or Lima beans 18 sun gold tomatoes or other variety
of cherry tomatoes, halved 1 jalapeno, minced large handful
of baby arugula (about 1 1/2 ounces) 1/3 cup thinly sliced basil leaves Sea salt and fresh ground black pepper to taste
While
small amounts
of corn are safe for a dog to ingest, giving your dog an
ear of corn can be dangerous.
Take a length
of ribbon and glue it in soft pleats around the inside edge
of the wreath to cover any exposed oasis before finishing with a top circle
of smaller corn ears.