corn

Course: 
  • 6 green onions, chopped keep white and green parts
  • 1 fresh jalapeño, finely chopped, with seeds
  • 1 large green bell pepper, coarsely chopped
  • 3 tablespoons unsalted butter
  • 1 lb tomatoes, coarsely chopped
  • 3 cups corn (from 5 to 6 ears), frozen may be substituted
  • 1/2 pound small fresh okra, trimmed, keeping stem end intact

Stewed Corn and Tomatoes with Okra

Stewed Corn and Tomatoes with Okra 

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Course: 
  • 2 tablespoons unsalted butter
  • 1 large green bell pepper, cored seeded finely chopped
  • 3 scallions, finely chopped
  • 2 garlic cloves, minced
  • 4 cups thawed frozen corn kernals
  • 3/4 cup heavy cream
  • 1½ cups milk
  • 5 large eggs beaten
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper

Tender Corn Pudding

Tender Corn Pudding

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Course: 
  • 4 tablespoons olive oil
  • 1 carrot, diced (about 1 cup)
  • 1 yellow onion, diced (about 1 cup)
  • 1 bell pepper, diced (about 1 cup)
  • 2 stalks celery, diced 
  • 4 cloves garlic, minced
  • 1/4 cup tomato paste
  • 2 cans tomato sauce 
  • 2 15-ounce cans crushed tomato
  • 1/3 cup vinegar
  • 1 cup shrimp stock or water
  • salt, to taste
  • pepper, to taste 
  • thyme, to taste
  • parsley

Grits

  • 4 ears corn, roasted 
  • 6 cups water
  • 2 cups heavy cream
  • 2 tablespoons salt
  • 1/4 cup butter
  • 2 cups grits
  • 1/2 cup Parmesan

Shrimp

  • 36 Louisiana shrimp (16–20 count)
  • 4 tablespoons butter
  • Parmesan cheese, for garnish
  • green onions, for garnish

Creole Shrimp & Grits 

Creole Shrimp & Grits

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Course: 
  • 1 cup olive oil
  • 2 cups chopped onions
  • 1 cup chopped bell peppers
  • 1 cup chopped celery
  • 1/2 cup chopped garlic
  • 1 cup flour
  • 1 cup Steen’s cane syrup
  • 1 teaspoon curry powder
  • 2 quarts crawfish stock
  • 14 oz. can of unsweetened pumpkin 
  • 2 cups fresh corn kernels
  • 1 lb. peeled Louisiana crawfish tails  
  • 1 cup heavy cream
  • Salt to taste
  • Pepper to taste

 

Crawfish and Corn Bisque with Curried Pumpkin

 Crawfish and Corn Bisque with Curried Pumpkin

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Course: 
  • 1 red onion, chopped
  • 1/2 cup chopped celery
  • 1/2 teaspoon minced garlic
  • 1 green bell pepper, seeded and chopped
  • 2 cups diced sweet potatoes (Louisiana yams)
  • 1 (16-ounce) bag frozen corn
  • 1 (14 3/4-ounce) can cream style corn
  • 1 (10-ounce) can chopped tomatoes and green chilies
  • 1 (6-ounce) can tomato paste
  • 4 cups canned fat-free chicken broth
  • 1½ pounds peeled medium shrimp
  • Salt and pepper to taste
  • Chopped green onions (scallions), optional

Shrimp Corn and Sweet Potato Soup

Shrimp, Corn & Sweet Potato Soup

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Course: 
  • 2 packs of boneless, skinless chicken tenders
  • 6 cups of water
  • ½ teaspoons fajita seasoning
  • 1 medium green bell pepper, chopped
  • 1 medium red bell pepper, chopped
  • 1 large red onion, chopped
  • 3 - 4 large cloves of minced garlic
  • Juice of 1 lime
  • 3 32-ounce boxes of Swanson’s Chicken Broth
  • 4 chicken bouillon cubes
  • 1 15-ounce can sweet whole kernel corn
  • 1 15- ounce can light kidney beans
  • 1 15- ounce can pinto beans
  • 1 15- ounce can black beans, rinsed and drained
  • 1 10- ounce can of Rotel “Mexican Festival” with lime juice and cilantro
  • 1 15- ounce can Hunts diced tomatoes with basil, garlic & oregano
  • 1 ¼ teaspoons Mexene chili powder
  • 1 ¼ teaspoons cumin
  • 1 teaspoon dried basil
  • 3 teaspoons mexican oregano
  • 3 tablespoons dried parsley flakes
  • Cayenne pepper & salt, to taste
  • ¼ cup uncooked long grain rice

Tortilla Chicken Soup

Tortilla Chicken Soup

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