CREAMY CHILI-LIME CORN
This irresistible side is inspired by Mexican esquites-the popular street food of roasted corn tossed with lime, chiles and cheese. We seasoned the corn with chili powder and garlic, and then tossed with yogurt in place of Mexican crema.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk together the cilantro, yogurt, lime zest and juice, 1 teaspoon water and 1/2 teaspoon salt. Set aside.
- Pat the corn dry with paper towels and toss with the chili powder and garlic in a medium bowl. Melt the butter in a large nonstick skillet over medium-high heat. Once the foam subsides, add the corn and cook undisturbed until it starts to brown slightly in some spots, about 2 minutes. Continue to cook, stirring, until warmed through, about 3 minutes.
- Remove the skillet from the heat and stir in the lime-yogurt mixture, 3 tablespoons of the Parmesan and 1/2 teaspoon salt. Transfer to a serving dish and top with cilantro, the remaining 1 tablespoon Parmesan and a sprinkle of chili powder.
Nutrition Facts : Calories 200 calorie, Fat 9 grams, SaturatedFat 5 grams, Cholesterol 20 milligrams, Sodium 550 milligrams, Carbohydrate 26 grams, Fiber 3 grams, Protein 8 grams, Sugar 6 grams
CREAMY CHILI SALMON WITH CORN GRIDDLECAKES
Make and share this Creamy Chili Salmon With Corn Griddlecakes recipe from Food.com.
Provided by Publix Aprons Simpl
Categories Corn
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 14
Steps:
- Creamy Chili Salmon:.
- Whisk in medium bowl: dry ranch mix, buttermilk, yogurt, and 1/2 teaspoon chili powder until blended.
- Preheat large sauté pan on medium-high 2-3 minutes. Always check fish for bones. Season salmon with salt, pepper, and 1 teaspoon chili powder. Place oil in pan, then add salmon; cook 3-4 minutes on each side or until salmon is 145°F (or opaque and separates easily).
- Chop chives. Top salmon with sauce and sprinkle with chives. Serve.
- Nutritional Information: CALORIES (per 1/4 recipe) 310kcal; FAT 14g; CHOL 95mg; SODIUM 620mg; CARB 4g; FIBER 0g; PROTEIN 40g; VIT A 10%; VIT C 2%; CALC 10%; IRON 4%.
- Corn Griddlecakes:.
- Combine dry muffin mix, buttermilk, and egg until blended. Fold in corn salad and let stand 10 minutes for flavors to blend.
- Preheat large, nonstick sauté pan on medium 2-3 minutes. Place 2 tablespoons oil in pan, then scoop 1/4 cup batter for each cake into pan (four patties, 2 inches apart); cook 2-3 minutes on each side or until golden. Drain cakes on paper towels; repeat with remaining oil and batter. Serve.
- Nutritional Information: CALORIES (per 1/4 recipe) 390kcal; FAT 24g; CHOL 5mg; SODIUM.
- 680mg; CARB 38g; FIBER 1g; PROTEIN 6g; VIT A 4%; VIT C 20%; CALC 10%; IRON 10%.
Nutrition Facts : Calories 666.5, Fat 34.1, SaturatedFat 5.3, Cholesterol 127.6, Sodium 1008.7, Carbohydrate 45.6, Fiber 4.3, Sugar 15.3, Protein 42.5
SWEET CHILI SALMON WITH THREE PEPPERS AND UDON NOODLES
This is a meal-in-one, but you can simply make the salmon on it's own and serve with other side dishes. Preparation time does not include marinading time.
Provided by FlemishMinx
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Clean salmon, and place them in a shallow dish.
- Combine the ketchup, soy sauce, lime juice and zest, sugar, oil and chili in a small bowl.
- Pour over the salmon and marinate at least 30 minutes and up to 3 hours in the refrigerator.
- Remove the salmon from marinade, reserving marinade.
- Pan-fry or grill the salmon for three minutes each side, beginning with skinless side first.
- Remove salmon and allow to rest.
- At the same time, heat the olive oil in the wok.
- Add the peppers and stir-fry 5 minutes.
- At the end of this time they should be cooked, but not browned.
- Add the udon noodles to the wok, along with the reserved marinade.
- Stir well to combine with the peppers, and heat through, about 2 minutes.
- To serve, place a portion of noodles on each plate topped by a salmon fillet.
- Garnish with three pepper slices, one of each color.
CREAMY CHILI SALMON WITH CORN GRIDDLECAKES
Steps:
- Creamy Chili Salmon: 1. Whisk in medium bowl: dry ranch mix, buttermilk, yogurt, and ½ teaspoon chili powder until blended. 2. Preheat large saute pan on medium-high 2-3 minutes. Always check fish for bones. Season salmon with salt, pepper, and 1 teaspoon chili powder. Place oil in pan, then add salmon; cook 3-4 minutes on each side or until salmon is 145°F (or opaque and separates easily). 3. Chop chives. Top salmon with sauce and sprinkle with chives. Serve. Corn Griddlecakes: 1. Combine dry muffin mix, buttermilk, and egg until blended. Fold in corn salad and let stand 10 minutes for flavors to blend. 2. Preheat large, nonstick saute pan on medium 2-3 minutes. Place 2 tablespoons oil in pan, then scoop ¼ cup batter for each cake into pan (four patties, 2 inches apart); cook 2-3 minutes on each side or until golden. Drain cakes on paper towels; repeat with remaining oil and batter. Serve.
CHILI ROASTED SALMON
Salmon fillets, lightly brushed with a wonderfull honey, chili powder and balsamic vinegar glaze. Four ingredients and 20 minutes !
Provided by Lorac
Categories High Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place salmon on lightly greased baking sheet or broiler pan and season with salt.
- In small bowl, combine vinegar, honey and chili powder and mix well.
- Spread mixture evenly over fish.
- Roast at 400°F for 10 to 15 minutes or until fish flakes when tested with fork.
DEVILED CORN
Different way to fix corn but very good. Lowered the amount of salt called for in this recipe on 4-15-07, was 1/2 teaspoon.
Provided by Jacqueline in KY
Categories Corn
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat the corn in the butter, add mustard, salt and pepper.
- Add cheese.
- Serve Hot.
- Note: Time to prepare is if you are using fresh corn and must cut off cob and cook, if using canned corn preparation time will be much less.
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