STOVE TOP PAN ROASTED CORN RECIPE
Number Of Ingredients 4
Steps:
- Add thawed (if using frozen) corn to a hot skillet. Cast iron works best but any skillet will do. Pour enough oil in the pan to coat it, sprinkle salt and pepper. On high heat cook the corn until dark bits form. The amount of dark bits determines how strong the smokey flavor will be.
Nutrition Facts : Calories 0 calories, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, Sodium 0 milligrams sodium, Sugar 0 grams sugar
FIRE-ROASTED CORN AND BEEF SKILLET PIE
This zesty take on a comforting pot pie gets a spicy kick with pepper Jack cheese. Have some pizza seasoning in your spice cabinet? Sprinkle it over the breadsticks before baking.
Provided by Doug
Categories Beef Pie
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Cook ground beef, stirring and breaking up lumps, in a large cast iron skillet until browned, about 10 minutes. Stir in pasta sauce and corn. Bring to a boil, then stir in cheese.
- Unroll breadstick dough and loosely weave on top of filling.
- Bake in the preheated oven until golden brown and bubbly, 20 to 25 minutes. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 591.5 calories, Carbohydrate 52.7 g, Cholesterol 84.2 mg, Fat 31.5 g, Fiber 4.9 g, Protein 23.8 g, SaturatedFat 12 g, Sodium 999 mg
CHICKEN STREET CORN SKILLET
Ree thinks this recipe-a riff on Mexican street corn that she's turned into a full meal with the addition of rice and chicken-is the perfect recipe to pass onto her daughter Paige, as everything goes into one pan to bake and is served straight away. What could be simpler?
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 25
Steps:
- Preheat the oven to 425 degrees F.
- In a bowl, mix the chicken, corn, cream cheese, mayonnaise, green chiles, garlic, green onions, butter, chili powder, 1/2 cup sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Juice in 1 lime and mix well.
- Add the rice to a 10-inch ovenproof skillet or baking dish and spread to cover the bottom. Top with the chicken and corn mixture, spreading as needed. Top with the pepper jack cheese and a sprinkle of chili powder. Bake until bubbly and browned, 12 to 14 minutes.
- Remove from the oven and top with the remaining 2 tablespoons sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Cut the remaining 2 limes into wedges. Serve with the warmed tortillas, chips and lime wedges on the side, and with the Tomato Avocado Salad.
- Add the tomatoes, avocado, green onions, lime juice, olive oil, salt and pepper to a bowl. Toss to combine. Garnish with the cilantro.
FIRE-ROASTED CORN AND POBLANO TACOS
These delicious tacos are served at Jalapenos Restaurant in Houston. They are best with corn from the roasted corn cobs, rather than frozen corn. If you can't find the authentic ingredients, substitutions are listed. Note: prep time does not include time to prepare charcoal for roasted corn. Cook time assumes oven roasting for corn.
Provided by PanNan
Categories Corn
Time 1h15m
Yield 12 tacos
Number Of Ingredients 13
Steps:
- Heat butter in heavy saute pan over medium heat.
- Cook onion for 1 minute, until slightly brown on the edges.
- Add garlic and saute 1 minute more.
- Add poblano, corn, salt, and oregano.
- Remove from heat and stir to combine.
- Add lime juice and cheeses, reserving some Chihuahua cheese for garnish.
- Stir.
- Brush a griddle, comal or heavy skillet with a light coating of oil.
- Bring to medium heat.
- Place a tortilla (or a few if they fit) on the hot surface.
- Fill tortillas on one half.
- When softened from heat, fold over and cook about a minute on each side, turning carefully, until golden brown on each side.
- Keep warm in oven until all are finished.
- Garnish with reserved Chihuahua cheese and lime wedges.
Nutrition Facts : Calories 149.1, Fat 7.3, SaturatedFat 3.6, Cholesterol 17.4, Sodium 146.3, Carbohydrate 17.2, Fiber 2.3, Sugar 2.2, Protein 5.3
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