SOUTHWESTERN SAUTEED CORN
My mother-in-law came up with this corn skillet dish one night for dinner. Everyone who tries it absolutely loves it! -Chandy Ward, Aumsville, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add corn; cook and stir until tender, 3-5 minutes. Reduce heat to medium-low; stir in tomato, lime juice, salt and cumin. Cook until heated through, 3-4 minutes. Remove from heat; stir in cilantro.
Nutrition Facts : Calories 104 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 256mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
SOUTHWESTERN PAN SEARED CORN
I light, tasty side dish that goes well with bbq ribs or chicken. If you can't find poblano peppers (find them spicy, but other people say they are not), you can use jalapeno or cubano, but mince rather than dice them, and use 1/2 the amount or to taste; or just leave out.
Provided by threeovens
Categories Corn
Time 20m
Yield 6 portions, 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium high heat. Add corn before oil smokes and saute 2-3 minutes until lightly browned. Place corn in a mixing bowl and set aside.
- Add peppers and onions to skillet and cook 5 minutes, stirring occasionally. Add cumin and cook another 1-2 minutes.
- Turn heat to low, stir in remaining ingredients. Toss with corn and serve.
SOUTHWESTERN CORN
Make and share this Southwestern Corn recipe from Food.com.
Provided by House
Categories Corn
Time 20m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Place frozen corn, green peppers and onions in a container and cover with water.
- Place on stove top and bring to a boil.
- Boil for three minutes. Drain.
- In a large skillet, saute red bell peppers and tomato margarine for four minutes.
- Add cooked corn, green peppers, onions, salt and oragano.
- Cook mixture until heated, stirring frequently.
SAUTEED FRESH CORN
Steps:
- Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husk. You should have about 7 cups of kernels.
- Melt the butter in a large, heavy saute pan. Add the corn, salt, and pepper and saute uncovered on medium-low heat for 8 to 10 minutes, stirring occasionally, until all the starchiness in the corn is gone. Taste, for salt and pepper, and serve.
PAN-SEARED SCALLOPS, CORN, AND TOMATOES
Steps:
- Remove tough muscle from side of each scallop if necessary and halve any large scallops. Pat scallops dry with paper towels and in a bowl toss with salt and thyme. In a large non-stick skillet cook bacon over moderate heat, stirring occasionally, until crisp and with a slotted spoon transfer to paper towels to drain. Increase heat to moderately high and in drippings remaining in skillet sear scallops, stirring occasionally, until golden and cooked through. With slotted spoon transfer scallops to a clean bowl.
- In same skillet heat oil over moderately high heat until hot but not smoking and sauté scallions, stirring occasionally, until they begin to brown, about 1 minute. Add corn and tomatoes and cook, stirring occasionally, until corn begins to brown, about 3 minutes. Return scallops to skillet and heat through, seasoning mixture with salt and pepper.
- Serve scallops sprinkled with bacon.
SOUTHWESTERN CORN AND BLACK BEAN SKILLET
A simple Southwest corn and black bean skillet that goes well with tacos, enchiladas, fish, and even burgers.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Corn
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Combine corn, bell pepper, jalapeno, onion, lime juice, chili powder, salt, and pepper in a bowl. Stir until evenly combined.
- Heat a large skillet over medium-high heat. Add corn mixture and cook until onion has softened, about 6 minutes. Stir in black beans and cook for 2 minutes more. Remove from heat and sprinkle cilantro over the top.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 19.1 g, Fat 0.8 g, Fiber 5.5 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 238.1 mg, Sugar 2.2 g
SOUTHWEST CORN CASSEROLE
Slightly spicy corn casserole
Provided by CrisDee
Categories Corn Casserole
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9x2-inch baking pan or a large covered casserole dish.
- Combine both types of corn, tomatoes, corn muffin mix, sour cream, Cheddar cheese, onion, egg, and salt in a very large bowl and mix well. Pour into the prepared pan.
- Bake in the preheated oven until firm in the center, about 50 minutes.
Nutrition Facts : Calories 225.8 calories, Carbohydrate 26.4 g, Cholesterol 36.3 mg, Fat 11.2 g, Fiber 2.6 g, Protein 7 g, SaturatedFat 5.7 g, Sodium 951.4 mg, Sugar 2 g
PAN-SEARED CHICKEN WITH SOUTHWEST CORN AND BROWN & WILD RICE
Number Of Ingredients 8
Steps:
- Season chicken with parsley, salt and pepper. Heat 1 Tbsp. oil in large skillet over medium heat. Cook chicken 7 to 9 minutes on each side or until no longer pink inside. Remove from skillet; set aside and cover to keep warm.
- Heat remaining 1 Tbsp. oil in same skillet over medium-high heat. Cook onion 5 minutes or until beginning to brown, stirring occasionally. Stir in corn and cook 4 minutes or until beginning to brown, stirring occasionally. Stir in tomatoes and season with salt and pepper, if desired. Cook 2 minutes or until tomatoes are tender.
- Heat rice according to package directions. Slice chicken and serve with rice and corn salsa.
SOUTHWESTERN CREAMED CORN
This creamed corn gets its Southwestern flavor from cilantro and a jalapeno chile.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20m
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine frozen corn kernels with milk. Cover; cook over medium-high heat, breaking up corn occasionally, until kernels separate, 5 to 7 minutes.
- Transfer 1 cup corn and 1/2 cup liquid to a food processor. Blend until almost smooth; return to saucepan.
- Add jalapeno chile (seeds and ribs removed for less heat, if desired) and sugar; season with coarse salt and ground pepper. Simmer over medium-low heat until corn is tender, 4 to 6 minutes. Stir in 2 tablespoons chopped fresh cilantro.
Nutrition Facts : Calories 191 g, Fat 3 g, Fiber 4 g, Protein 7 g
SOUTHWESTERN CALAMARI AND CORN
Provided by Florence Fabricant
Categories dinner, lunch, appetizer, main course
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat a broiler or grill. Toss the squid with the chili powder and the juice of one lime. Grill or broil the squid until they look seared. Remove from the heat.
- Grill or broil the pepper slices, skin side facing the source of heat, until they are blackened. Place the pepper in a paper or plastic bag, close the bag and set aside for 10 minutes.
- Slice the squid into thin rings, keeping the tentacles whole. Place in a bowl. Rub the blackened skin off the pepper and dice the slices. Add to the squid.
- Bring a small saucepan of water to a boil, add the corn, cook for five minutes and drain well. Add the corn to the squid along with the jalapeno pepper, tomatoes, oil and remaining lime juice. Season to taste with salt, pepper and coriander. Transfer to a serving dish or to six individual plates and top with the tortilla chips.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 12 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 521 milligrams, Sugar 3 grams, TransFat 0 grams
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