Corn With Tomatoes And Green Chiles Food

MEXICAN CORNBREAD CASSEROLE

Steps:

• Preheat oven to 400F.
• Dump the ground beef into a large saute pan over medium-high heat.
• Crumble the ground beef well as it cooks.
• Once the ground beef is fully cooked, drain the grease from the pan and reduce the heat to medium.
• Without draining any of the cans, add the cream style corn, canned corn and Rotel to the pan.
• Stir all of the ingredients together well.
• Add the taco seasoning, salt, pepper and onion powder to the pan.
• Stir well and leave to simmer and thicken for 5 minutes.
• After 5 minutes, remove the pan from the heat and add 2 cups of the shredded cheese to the pan.
• Stir until the cheese is melted.
• Dump the mixture into a greased 9 x 1 3 inch baking dish and spread it out evenly.
• Pour the cornbread mix into a large mixing bowl.
• Add the eggs and milk to the bowl with the cornbread mix.
• Stir until no large chunks remain.
• Pour the cornbread batter over the ground beef mixture in the baking dish.
• Place the dish in the oven and bake the casserole until the cornbread is starting to brown on top. 17-20 minutes.
• Remove the dish from the oven and sprinkle the remaining cup of shredded cheese on top of the cornbread.
• Return the dish to the oven and continue baking until the cheese on top is completely melted. 4-5 minutes.
• Remove the casserole from the oven and allow it to sit for a few minutes before scooping and serving.
• Enjoy!

CORN WITH TOMATOES AND HERBS

Steps:

• Cut the corn kernels off the cobs and transfer to a medium bowl. Using the back of the knife, scrape the cobs to release the corn milk into the bowl.
• Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the tomatoes and cook until softened, about 3 minutes. Stir in the corn and corn milk, 1 tablespoon water, 3/4 teaspoon salt and a few grinds of pepper and cook until the kernels are tender,3 to 5 minutes. Remove from the heat and add the chives, basil and the remaining 1 tablespoon butter; toss to combine.

SOUTHWEST CHICKEN

Steps:

• In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

CORN WITH TOMATOES AND GREEN CHILES

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.

GREEN CHILE, CHICKEN, AND CORN SOUP

Steps:

• Peel the onion and stud with the cloves. Combine the onion, broths, chicken and potato in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until the potato is tender.
• Remove the onion. Remove the chicken, reserving the broth in the pan. Let the chicken cool, bone it, and chop the meat. Return the chicken to the pan; set aside.
• Cut chiles in half lengthwis; remove seeds and membranes. Place chiles, skin side up, on an ungreased baking sheet; flatten with the palm of your hand. Broil 3 inches from the heat (with electric oven door partially opened) 6 minutes or until charred. Place chiles in ice water; peel and discard skins. Coarsely chop the chiles, and add to the reserved broth mixture.
• Stir in corn; bring to a boil. Reduce heat and simmer, uncovered, 4 minutes or until the corn is tender. Taste your soup, and add salt and pepper as needed (depends on the broth you originally used).
• Ladle soup into individual soup bowls. Top each serving with avocado slices and chopped tomato. Garnish, if desired with sour cream and fresh cilantro.

FRESH CORN AND TOMATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until crisp and evenly brown; drain. Chop bacon, and set aside.
• Cut corn from cobs. There should be about 4 or 5 cups of corn kernels. Melt butter in a large skillet over medium heat. Add the corn, and cook for about 5 minutes, stirring constantly. Stir in the bacon and salt, and remove from heat.
• Spread a layer of the corn mixture into the bottom of a 2-quart casserole dish, then layer with tomatoes. Repeat layers twice, ending with tomatoes on the top.
• Bake uncovered in preheated oven for 30 minutes, or until corn is tender.

CORN WITH GREEN CHILIES

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.

BAKED TOMATOES WITH QUINOA, CORN AND GREEN CHILIES

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.