Corn With Green Chilies Recipes

Steps:

• In a medium saucepan, combine corn, cream cheese and green chiles.
• Heat over medium high heat until the cream cheese is melted and smooth.
• Add shredded Cheddar cheese and seasonings; heat until cheese is melted.
• Pour into greased casserole dish and top with additional Cheddar cheese, as much as you like.
• Bake in a preheated 350-degree oven until cheese is melted and bubbling, about 25 minutes.
• NOTE: I drained one can of corn and did not drain the other can.
• You may prefer to drain both cans if you want less sauce.

Steps:

• Saute onion and green chilies in the melted that has been melted in a saucepan just until the onion is tender.
• Add frozen corn and cook until heated through.
• Stir in shredded cheese and salt and pepper to taste and stir until the cheese is melted.
• Stir in sour cream to mix well and heat the sour cream up.
• Enjoy.

Steps:

• Set a 6-quart multi-cooker to the saute setting and add the butter. Add the bacon, onions and oregano and cook, stirring frequently, until the onions start to become translucent, 3 to 4 minutes. Add the green chiles, corn and garlic and cook for an additional minute. Add 3 cups of the chicken stock.
• In a separate bowl, whisk the cornstarch into the remaining 1/3 cup chicken stock. Add to the multi-cooker and stir well. Cover and position the vent to the sealing setting. Set the multi-cooker to pressure-cook on high for 5 minutes. When the time is up, carefully quick release the steam (it takes about 3 minutes), then remove the lid.
• Mix in the heavy cream. Stir in the cheeses until they have melted completely. Check the seasoning; add salt and pepper as needed. Ladle into bowls and serve immediately garnished with the green onions.

Steps:

• Combine the first seven ingredients.
• Rinse seeds from chilis, chop the chilis and add to mixture.
• Pour into a greased casserole pan.
• Bake at 350 degrees for 50 minutes (or until casserole is firm and has a golden brown color).

Steps:

• In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 2-1/2 to 3 hours or until heated through. Stir just before serving.

Steps:

• Heat oil in skillet over medium-high heat.
• Add corn, onions, garlic; cook stirring occasionally, for 2 to 3 minutes or until onion is tender.
• Add tomato, chiles, and salt; cook, stirring occasionally, for 1 to 2 minutes or until heated through.

Steps:

• Prepare cornbread mixes according to package directions. Pour half of the batter into a greased 11x7-in. baking dish. Combine corn and creamed corn; spread over batter. Top with chilies and cheese. Carefully spread with remaining cornbread batter. , Bake, uncovered, at 375° for 25-30 minutes or until a toothpick comes out clean. Serve warm.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.
• Melt butter in a skillet over medium heat. Add onion, bell pepper, and pimento peppers and saute until tender, about 5 minutes.
• Combine eggs, corn muffin mix, green chiles, whole corn, and creamed corn in a large bowl with the onion mixture. Stir together and pour into the prepared baking pan. Drop sour cream by the spoonful on top of the mixture; cover with Cheddar cheese.
• Bake in the preheated oven until casserole is firm, about 45 minutes.

Steps:

• Mash together softened butter, salt, and pepper in a small bowl; set aside.
• Remove a few outer husks from one of the ears, and separate into 8 strips to use for ties; set aside. Working with 1 ear at a time, peel back husks, but leave them attached to base of corn; remove corn silk. Cut 1/2 inch off top of each cob.
• Spread butter mixture onto each cob. Working with 1 ear at a time, pull husks back up, and gather snugly at the top. Tie with a reserved husk strip. Slip the stem of a chile under the knot. Refrigerate until ready to serve (up to 8 hours).
• Preheat grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Submerge ears in a large bowl of cold water for about 1 minute. Grill corn, turning occasionally, 20 minutes. (Alternatively, transfer ears to a baking sheet lined with parchment paper, and roast in a 400 degree oven for 20 minutes.) Serve immediately with melted butter.

Steps:

• Stir onion in a pan and sautee' until soft. Add corn and stir about a minute. Add green chilies and cook for another minute. Stir in Oregano, oil, lime juice, 1/4 tsp salt, cumin and black pepper.
• Cut tops off tomatoes, set aside.
• Carefully scoop out tomato pulp leaving shells intact.
• Drain pulp through a sieve over a bowl pressing with the back of a spoon to extract liquid.
• Reserve 1/1/4 cups liquid and discard remaining liquid.
• Sprinkle tomatoes with 1/2 tsp salt and invert them on a wire rack. Let stand 30 minutes.then dry insides with a paper towel.
• Place qkuinoa in a fine sieve and place sieve in a large bowl. AAACover quinoa with water. Using hands rub the grains together for 30 seconds. Rinse and drain. Repeat the procedure twice. Drain well.
• Combine reserved tomato liquid, quinoa, 1/4 cup water and the remaining sdalt in a medium pan and bring to a boil.
• Cover, reduce heat and simmer for 15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork.
• Add quinoa mixture to corn, onion and green chilies mixture Toss well.
• Pre-heat oven to 350 degrees.
• Spoon about 3/4 cup corn mixture into each tomato.
• Divide cheese evenly among tomatoes.
• Place tomatoes (and tops if desired) on a jelly roll pan.
• Bake at 350 for 15 minutes.
• Remove from oven and pre-heat broiler.
• Broil tomatoes 1 1/2 minutes or until cheese melts.
• Placae tomato tops on and serve.

Steps:

• In a medium saucepan, melt the oleo and the cream cheese together.
• Mix well.
• Add the 2 cans of corn and the can of chilies and mix well.
• DO NOT BOIL!
• Cook until hot and then serve.
• Very quick and very good!

Steps:

• Prep garlic, onion, potatoes, celery together onto a large plate and put aside.
• Chop up bacon and cook in a large skillet over medium low heat until well done. Bacon will soften during soup cooking.
• Without draining drippings, add your chopped vegetables and cook until onions begin to soften.
• Over your pan, sift white flour beginning with 1 tbs until all the renderings are absorbed and a light coating on flour has appeared.
• Add stock.
• Bring to a low simmer and add your spices. Simmer uncovered for about 15 minutes. During this time add your chicken and corn.
• At this time you might have to transfer to a stock pot. Add 1/2 cup light cream and start with one cup of milk. Return to a simmer.
• Separately, mix 1/4 cup corn meal and 1/2 cup of water. This is to be added to your chowder next for flavor and thickening.
• Depending on the consistency you like, add the rest of your milk and corn meal mixture. Add milk to make it thinner, and corn meal mix to make it thicker. Or both. The cornmeal will be visible in the soup, but if you have "fine" corn meal, you will not feel it.
• Simmer for 20 minutes until potatoes are soft. Serve.

Steps:

• Cut the corn kernels from the cobs with a sharp knife, capturing as much of the juice as you can.
• Reserve 3/4 cup of the corn kernels and puree the rest with the heavy cream in a food processor or blender.
• Reserve until needed.
• Cook the bacon in a soup pot over medium heat until crisp, about 8 minutes.
• Add the onion, pepper, celery and garlic.
• Cover and reduce heat to low.
• cook, stirring occasionally, until the vegetables are tender, about 8 to 10 minutes.
• Add the broth, potato and tomatoes, including their juices.
• Bring the soup to a simmer and cook, covered, until the potatoes are tender, about 15 minutes.
• Skim any fat from the surface of the soup and discard.
• Add the pureed corn and cream, the reserved corn kernels, the chiles and the cheese.
• Warm the soup and season with salt, pepper and tabasco to taste.

Steps:

• Preheat oven to 425 degrees. Butter a 12-cup muffin pan. In a large mixing bowl, mix together the cornmeal, flour, sugar, baking powder, salt and pepper. Make a well in the center of the mixture and add the egg, buttermilk, oil, corn, chiles and cayenne. Whisking from the center, combine the ingredients into a loose and slightly lumpy batter. Pour the batter into the prepared muffin cups, place a chile stem end upright in the top of each muffin and bake for 15 minutes, or until the muffins begin to pull away from the sides of the pan. Place the pan on a rack to cool for about 10 minutes, and serve warm or at room temperature.

Steps:

• In a non-stick skillet, heat the oil over moderately high heat until it is hot but not smoking Add corn and pepper dice and saute, stirring, until tender but still crunchy, about 3 minutes. Stir in red pepper flakes and cook 15 more seconds. Season with salt and pepper.

Steps:

• Fry the bacon in a large saucepan over medium heat until brown and crisp. Remove the bacon with a slotted spoon and reserve. Stir the onion into the bacon drippings and cook until the onion is soft and translucent, about 5 minutes. Puree 1 cup of corn with 1 cup of milk in a blender. Pour the mixture into the pan and add the remaining milk and corn along with the potatoes and 1 teaspoon of salt. Reduce the heat to medium-low and cook 10 to 15 minutes, or until the potatoes are fork-tender. Stir in the cream and the green chile. Add salt and pepper, to taste. Ladle the chowder into bowls, garnish with chives and the reserved bacon, and serve.

Steps:

• Char chili over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and finely chop chili. Transfer to bowl. Add butter and cheese; blend with fork. Season with salt and pepper.
• Prepare barbecue (medium-high heat). Brush corn all over with oil. Sprinkle with salt and pepper. Grill corn until tender and brown in spots, turning frequently, about 12 minutes. Serve, passing chili-cheese butter alongside.