CHIPOTLE PAN-ROASTED ZUCCHINI
Cook a summer skillet favorite with Chipotle Pan-Roasted Zucchini. Our Chipotle Pan-Roasted Zucchini includes corn, sour cream, Parmesan and cilantro.
Provided by My Food and Family
Categories Home
Time 25m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Heat dressing in large skillet on medium-high heat. Add onions; cook and stir 2 min. or until crisp-tender. Add zucchini, corn and peppers; cook 3 min., stirring occasionally.
- Cover; cook on low heat 7 min. or until zucchini is tender. Remove from heat.
- Add sour cream and cheese; mix well. Sprinkle with cilantro.
Nutrition Facts : Calories 80, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
CREAMY CORN, ZUCCHINI & CHIPOTLE BAKE
Bake corn and sautéed zucchini with a creamy chipotle sauce and a cheese topping for a delicious vegetable side dish.
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings, about 1/2 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Heat dressing in large skillet on medium-high heat. Add onions and bacon; cook and stir 5 min. or until onions are crisp-tender. Stir in zucchini; cook 8 to 10 min. or until lightly browned, stirring occasionally. Drain. Add corn, 1 cup cheese, sour cream and peppers; mix well.
- Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with remaining cheese.
- Bake 15 min. or until cheese is melted and vegetable mixture is heated through; stir. Sprinkle with cilantro.
Nutrition Facts : Calories 200, Fat 14 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g
OUR BEST CREAMY CORN, BACON & ZUCCHINI CASSEROLE
There are so many flavors in this creamy casserole. Between the bacon, zucchini, corn and chipotle pepper, there's something for everyone.
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings, about 1/2 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Heat dressing in large skillet on medium-high heat. Add onions and bacon; cook and stir 5 min. or until onions are crisp-tender. Stir in zucchini; cook 8 to 10 min. or until zucchini is lightly browned, stirring occasionally. Remove from heat; drain. Add corn, 1 cup cheese, sour cream and peppers; mix well.
- Spoon into 2-qt. baking dish; top with remaining cheese.
- Bake 15 min. or until cheese is melted and vegetable mixture is heated through; stir. Sprinkle with cilantro.
Nutrition Facts : Calories 45, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 0.6669 g, Sugar 0 g, Protein 1 g
CORN AND CHIPOTLE RAVIOLI LASAGNA
Provided by Marcela Valladolid
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a medium heavy saucepan over medium heat. Add the onions and saute until translucent, 5 minutes. Add the corn and saute another 5 minutes. Add the thyme and garlic and saute until fragrant, 1 minute. Add in the chipotle chiles and zucchini and cook over medium-low heat until the flavors incorporate, 5 minutes. Stir in the flour. Add the cream and bring just to a simmer; stir in the adobo sauce. Season with salt and pepper and remove from the heat.
- Preheat the broiler to high.
- For assembling the lasagna: Spread about one-quarter of the zucchini-corn mixture over the bottom of a large gratin or 9-by-13-inch baking dish. Top with the ravioli in an even layer. Pour over the remaining zucchini-corn mixture. Top with the cheese.
- Broil until the top is browned and bubbly, about 8 minutes.
CHIPOTLE CHEDDAR CORN CASSEROLE
Make and share this Chipotle Cheddar Corn Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Coat the inside of a 9-inch square baking pan with cooking spray.
- Melt butter in a medium saucepan over medium heat; add in onion and chipotle; saute about 2 minutes, until the onion begins to soften.
- Add in the flour; whisk until white bubbles form on the vegetables.
- Cook the flour for about 2 minutes, being careful not to burn the chipotle.
- Gradually add the milk and sugar and bring to a boil, whisking constantly.
- Add in corn; stir to blend.
- Pour the mixture into the prepared dish; sprinkle cheese over the top.
- Preheat oven to 350°; Bake for 30 minutes, until the casserole is bubbling and the cheese is golden brown; serve hot.
- Make Ahead or OAMC: after step 7-cool, cover, and refrigerate for up to 2 days or freeze for up to 1 month.
- Defrost casserole in the refrigerator overnight, if necessary.
- Preheat oven to 350°; let casserole come to room temperature for about 30 minutes.
- Bake for 30 minutes, until casserole is bubbling and the cheese is golden brown; serve hot.
- Variations: Parmesan-Crusted Corn Casserole with Sun-Dried Tomatoes-substitute ¼ cup finely chopped sun-dried tomatoes for the chipotle and freshly grated Parmesan cheese for the cheddar.
- Green Chile Corn Casserole: substitute one 4-ounce can chopped green chiles, rinsed and drained, for the chipotles, and substitute pepper Jack cheese for the cheddar.
- Creamy Herbed Corn Casserole: omit the chipotle and add 2 teaspoons chopped fresh tarragon to the onion while sautéing; substitute either shredded Gruyere or sliced Brie cheese for the cheddar.
Nutrition Facts : Calories 314.4, Fat 15.8, SaturatedFat 9.3, Cholesterol 43.8, Sodium 147.2, Carbohydrate 35.7, Fiber 3, Sugar 9.8, Protein 11.9
CHIPOTLE CREAMED CORN
This is a recipe that I adopted after Mean Chef (IHHDRO) left the site. His original comments were, "Add a little zest to corn. So simple and tasty." My original review stated, "Thumbs up from my hubby. He loves corn, but I don't prepare it often due to the high carb content. He was in heaven with this recipe. We served it as a side to grilled turkey mignons, grilled sweet potato slices, and a simple salad. I had been lucky to find fresh corn and loved how its sweetness contrasted with the heat of the chipotle. I am sure that he will request this recipe again." We HAVE made this again and again...both with fresh corn in season, and with frozen sweet corn. My husband does love this.
Provided by Ms B.
Categories Corn
Time 21m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare Chipotle Cream first- In a small bowl, whisk together the sour cream, cream and pureed chipotle.
- Set aside.
- In a large saute pan over medium-high heat, heat oil.
- Add onion, zucchini and corn; saute until half done, about 2 to 3 minutes.
- Add Chipotle Cream and cook until just thickened and coating corn.
- Season liberally with salt to taste.
- Garnish with chives.
CREAMY ZUCCHINI AND CORN
Take a look at this Creamy Zucchini and Corn recipe and you're sure to love it. This Creamy Zucchini and Corn features Mexican-style cheese and bacon!
Provided by My Food and Family
Categories Home
Time 25m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Heat dressing in large skillet on medium-high heat. Add vegetables; cook and stir 8 to 10 min. or until crisp-tender. Remove from heat.
- Stir in cheese and sour cream; cook on medium heat 3 to 5 min. or until cheese is melted and vegetable mixture is heated through, stirring frequently.
- Top with bacon and cilantro.
Nutrition Facts : Calories 130, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
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- Grate the zucchini on the coarse blade of a food processor or a microplane. A box greater works well too!Working in two or three batches, place the grated zucchini in a kitchen towel and squeeze, draining over the sink. Continue squeezing and pressing hard to get as much of the liquid out of the zucchini as possible. Transfer to a large mixing bowl and set aside.
- Refrigerator: Store in the refrigerator in a lidded container for up to three days. Freezer: Store cooked fritters stacked between small sheets of parchment paper and in a freezer bag. Freeze for up to a month. To reheat, thaw in the refrigerator on a parchment lined sheet pan then bake for 15 minutes in a 350F oven.
- In a food processor add the sour cream, chipotle pepper, adobo sauce (if using), sugar, salt and lime juice. Process for 20 seconds, then scrape the bowl down. Process for another 20, scrape down the bowl again. Process for a final 20 seconds and it's ready to serve. Store in a lidded container in the refrigerator for up to two weeks.
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