Corn Soup With Pico De Gallo Food

SUNNY'S QUICK CORN AND PICO SALAD

Steps:

• Using a knife, cut the kernels off each cob and place in a large bowl. Using the back, unsharpened side of your knife or a flat metal spatula, firmly scrape the length of each bare cob over a small bowl to release the corn milk. Add the hot sauce, lime juice and cumin to the corn milk and whisk. Pour the dressing over the corn and toss to coat.
• Add the black beans, pico de gallo and a small pinch of salt to the bowl with the corn. Toss and serve chilled or at room temperature.

NACHOS WITH RAW CORN PICO DE GALLO

Steps:

• Make the pico de gallo: Soak the red onion in ice water, 10 minutes; drain. Combine the corn, cilantro, tomatoes, pickled jalapeños and brine, lime juice and a big pinch each of salt and pepper in a medium bowl. Add the red onion and toss. Season with more salt if needed; set aside for at least 15 minutes.
• Make the nachos: Melt the butter in a saucepan over medium heat. Add the flour and cook, whisking, until smooth, then add the chili powder and whisk until toasted, 1 to 2 more minutes. Reduce the heat to medium low and whisk in 1/2 cup milk. Add the remaining milk and cook, whisking, until the mixture starts to simmer and thickens slightly. Add the cheese by the handful, whisking to melt before adding more. Cook, whisking, until smooth. Season with salt.
• Layer the tortilla chips, cheese sauce and corn pico de gallo on a platter.

ROASTED CORN CHIPOTLE TOMATO PICO DE GALLO

Steps:

• Grill or roast corn on the cob until black char marks are visible. Some burn is good.
• Remove from grill. Cool. Cut kernels off and separate.
• Put kernels in a large bowl.
• Chop tomatoes and onion. Add to bowl.
• Mince garlic. Add to bowl.
• Squeeze the fresh limes and add juice to bowl mixture.
• Add chipotle adobo mixture. Add more or less to suite taste.
• Chop cilantro. Add to bowl.
• Add remaining ingredients.
• Mix well.
• Correct seasoning- Note the right amount of salt makes this dish sing!
• Can be eaten immediately be is better after a few hours after the flavors meld and develop.

THE EASIEST AND BEST CHICKEN TORTILLA SOUP

Steps:

• Wash chicken. Place chicken and chicken stock into a 6 or 8 quart stock pot; cover. Bring to a boil over high heat; reduce heat and simmer for 25 to 30 minutes, until chicken is done.
• Remove chicken from pot and place on a cutting board.
• Add pico de gallo salsa, corn, black beans and tortilla chips to the stock pot.
• Dice chicken and add back into soup. Stir well; bring to a boil and simmer, covered, for 10 to 15 minutes. Season to taste with salt & pepper, cumin and chili powder.
• Serve while hot. Also good reheated the next day.
• Garnish with a squeeze of fresh lime and your favorite toppings.

GRILLED CORN PICO DE GALLO

Steps:

• 1 Heat a dry grill pan over medium-high heat. Grill the corn, turning occasionally, until darkened in spots, about 10 minutes. Set aside until it is cool enough to handle.
• 2 Using a sharp knife, carefully cut the kernels off the cobs and add them to a medium bowl. Mix in the tomatoes, onion, cilantro, lime juice, and serrano. Season with salt and pepper. Cover and chill for at least 30 minutes, until flavors blend. (The salsa can be made up to 4 hours ahead.)

PICO DE GALLO BLACK BEAN SOUP

Steps:

• In a Dutch oven, combine the first 5 ingredients; bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, until vegetables in pico de gallo are softened, 5-7 minutes, stirring occasionally., Puree soup using an immersion blender, or cool soup slightly and puree in batches in a blender. Return to pan and heat through. Serve with toppings as desired. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary. Top as desired.

CHICKEN & CORN ENCHILADAS WITH PICO DE GALLO

Steps:

• Mix first 8 ingredients of Meat Filling together until well mixed & set aside.
• In a medium size mixing bowl blend together the Sauce ingredients; the water, tomato paste, flour, 1 1/2 Tablespoon chili powder, 1/2 teaspoon black pepper, and 1/2 teaspoon salt.
• Microwave the sauce ingredients for 5 minutes then set aside.
• Lay one flour tortilla on a flat surface (I use a plate).
• Place about 1 1/2 - 2 Tablespoons Meat Filling along the edge of the tortilla closest to you.
• Sprinkle 1 -2 teaspoons of the two mixed cheese along top.
• Roll tortilla away from you ending when the tortilla is completely rolled.
• Place filled tortilla into a lightly greased baking pan so that the seam is on the bottom.
• NOTE--As you lay each enchilada down next to the previous one, place them close to the previous one so that they are side by side.
• Repeat rolling tortillas until all the meat filling is used up.
• Sprinkle half of the remaining cheese over the top of the rolled tortillas.
• Cover the tops and ends of all the tortillas with the Sauce.
• Sprinkle the remaining cheese over the top of the Sauce.
• Bake 30 min in a preheated 350 degree oven.