Southern Smothered Corn Chowder Linda F Copy Me That
8 ears of white corn, shucked. 3 tablespoons Asian sesame oil. Salt and freshly ground pepper. 1/2 pound sliced bacon, cut into 2-inch pieces. 1 large onion, cut into 1/2-inch dice
Mexican Grilled Corn Elote
directions. Scrape off corn kernels into a bowl; scrape milk and remaining pulp from cob with a knife. Combine oil and butter in a large skillet; heat until butter melts. Add the corn, onion, and bell pepper and cook for about 10 minutes. Add the garlic, chopped tomatoes, sugar, salt, pepper, hot sauce and cook, stirring occasionally for 15.
Garlic Butter Smothered Corn on the Cob Recipe DYB Corn, Buttered
Instructions. Remove the husks and silk from the corn. Wash and cut corn off the cob using a knife. I use my Bundt cake pan. The cob fits perfectly in the middle hole and the kernels just come right off and fall into the pan. In a large cast iron skillet, melt the butter and bacon grease together. Add the corn, salt, pepper and seasoning, stir.
FileCandy corn strewn on a black background.jpg Wikimedia Commons
Using the back of the knife, scrape each cob to release all the nibs and the "milk" of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl. Step 2. In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming.
Smothered Cornish Hens and Fresh Corn off the Cobb. dinnerfortwo
Once melted, add corn. Salt and pepper to taste. . Reduce the heat to medium low and stir frequently, cooking for 20 to 30 minutes - or until it's cooked to your liking. Immediately before removing from heat, add remaining butter and stir until melted.
aMUSEing South of the Boarder Smothered Corn on the Cob
24.7 ounces corn kernels (4 cups, frozen, thawed) 7 ounces tomatoes (canned, 1 cup, broken up) 3/4 teaspoon paprika. 1 teaspoon dried basil, crushed. 1/4 teaspoon dried thyme, crushed. 1/4 teaspoon cayenne. 1/2 teaspoon salt. Freshly ground pepper to taste. 1 tablespoon lime juice.
Esquites is a an off the cob version of elotes grilled Mexican Sweet
Add onion, bell pepper, celery and garlic to pan. Saute‚ 3 minutes. Cover pan; cook 5 minutes. Add corn, tomatoes, paprika, basil, thyme, cayenne, salt and pepper. Cook over medium heat, stirring often, for 5 minutes or until corn is heated through and flavors have blended. Add bacon and lime juice. Stir 1 minute; serve.
Corn smothered in the perfect amount of mayo, cheese, and spices! www
Sprinkle the kernels with the sugar; stir and set aside. In the same skillet that you fried the bacon in, add all of the butter to the bacon drippings and melt over medium heat. Add all of the corn, pulp and juices, and about 1 tablespoon of the cream. Continue cooking over medium low heat, stirring often and adding additional cream as the corn.
Pin on Dishes from My Kitchen
In a large skillet or dutch oven, melt the bacon grease or butter over medium heat. Add the oninon and peppers and cook until they are tender - about 5 minutes. Add the garlic and cook, sitrring frequently, for 1 minute. . Add the corn, tomatoes, and heavy cream and stir to combine. Add the salt and reduce the heat to a low simmer.
Corn smothered in the perfect amount of mayo, cheese, and spices! www
In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and salt until smooth. Smother the corn. Brush the mayo mixture onto each corn cob, covering all sides. Add the toppings. Sprinkle the Mexican street corn with cotija cheese, cilantro, and a little more chili powder.
Corn macque choux inspired by my pal Jay on The Next Food Network Star
Use fresh corn when possible but can use canned or frozen. I often only use yellow corn. In skillet fry bacon then add the onion and celery to bacon and cook until wilted. Stir in the tomatoes and bell pepper simmer for 20 minutes. Add corn and at this point seasonings, you might want to add come creole seasoning for just a little more heat.
Corn on the cob remains a favourite especially when smothered with a
Combine the cream and half and half or milk; whisk in the cornstarch. Add the corn and sugar, if using; stir together. Pour into the hot bacon drippings and cook for about 15 minutes, or until reduced and thickened, stirring frequently and mashing the corn. Stir in 2 to 3 tablespoons of butter to finish.
Smothered Corn 2 Sisters Salsa
Crumble bacon; set aside. Add onion, bell pepper, celery and garlic to pan. Saute 3 minutes. Cover pan; cook 5 minutes. Add corn, tomatoes, paprika, basil, thyme, cayenne, salt and pepper. Cook over medium heat, stirring often, for 5 minutes or until corn is heated through and flavors have blended. Add bacon and lime juice.
Southern Foods Archives
Preparation. Directions. 1. Use fresh corn when possible but can use canned or frozen. I often only use yellow corn. 2. In skillet fry bacon, then add the onion and celery to bacon and cook until wilted. Stir in the tomatoes and bell pepper, simmer for 20 minutes.
Smothered Sweet Pork Burrito Corn Tortillas Crust Club
In a large bowl, cut all the corn kernels off the cob, scraping the cobs to get all the corn milk. Melt butter in a large cast iron skillet. Add the chicken stock and Cajun seasoning and stir to combine. Add the corn kernels and bring to a steady simmer. Season with a little salt and pepper.
Grilled corn on the cob, smothered with garlic mayo and garnished with
Sauté onion and bell pepper in hot oil for 5 minutes on medium heat, stirring occasionally. Add tomatoes and cook them for 10 minutes adding the garlic the last few minutes of cooking. Add corn and seasonings and cook until corn is done, about 10 - 15 minutes. Stir in ¼ cup of water at a time if more liquid is needed.
