White Corn With Tomatoes Bell Peppers And Ginger Food

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CORN WITH TOMATOES AND HERBS



Corn with Tomatoes and Herbs image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

4 ears of corn, husked
2 tablespoons unsalted butter
2 cups assorted cherry or grape tomatoes, halved
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh basil

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.

SKILLET-FRIED CORN AND TOMATOES



Skillet-Fried Corn and Tomatoes image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons olive oil
1 tablespoon minced garlic
4 cups corn kernels, from about 5 ears corn
2 cups Damn Hot Peppers alla padella, recipe follows
2 tablespoons unsalted butter
1/4 cup thinly sliced fresh chives
Sea salt, preferably gray salt, and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 pound green bell peppers, halved, seeded and cut into pieces that are 1-inch
2 jalapenos, cut into 1/8-inch slices
2 teaspoons gray salt, and more if needed
1 cup fresh tomato puree (peel, seed and puree one pound ripe tomatoes in a food processor)

Steps:

  • Heat a large skillet over high heat. Add the olive oil, then the garlic. Saute until the garlic is lightly browned. Add the chiles and saute briefly to release their character. Add the corn and cook briskly, stirring often, until partially cooked, about 3 minutes. Add the damn hot peppers then simmer, stirring, until the corn is just tender, about 2 minutes.
  • Remove from the heat, whisk in the butter, and stir in the chives. Season with salt and pepper. Transfer to a serving bowl and serve immediately.
  • In a non-reactive saucepan, heat the oil. When the oil is hot add the bell peppers, jalapenos, and gray salt. Cook over medium-high heat for about 15 minutes or until the peppers are partially tender. Stir from the bottom from time to time, adjusting the heat as necessary so that they don't brown. There will still be some liquid left in the pot.
  • Add the tomatoes, lower the heat to simmer and continue to cook for about 30 minutes to reduce the tomato juice and finish cooking the peppers. Add additional salt if needed. Serve warm or room temperature.

WHITE CORN WITH TOMATOES, BELL PEPPERS AND GINGER



White Corn with Tomatoes, Bell Peppers and Ginger image

Categories     Ginger     Pepper     Tomato     Vegetable     Side     Thanksgiving     Corn     Bell Pepper     Fall     Summer     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 8 cups

Number Of Ingredients 9

1/4 cup olive oil
2 cups chopped onion
2 cups chopped celery
2 cups chopped green bell peppers
1 28-ounce can diced tomatoes in juice, drained, juice reserved
2 1-pound bags frozen small white corn kernels
1 teaspoon minced peeled fresh ginger
1/2 teaspoon grated lemon peel
1/2 teaspoon freshly ground black pepper

Steps:

  • Heat olive oil in heavy large pot over medium-high heat. Add chopped onion, chopped celery and chopped green bell peppers and sauté until vegetables begin to soften, about 7 minutes. Add tomatoes and 1/2 cup reserved juice and bring to simmer. Add corn. Reduce heat to medium, cover and simmer 15 minutes. Mix in ginger, lemon peel and black pepper. Cover and simmer until vegetables are soft and corn is tender but not mushy, adding more reserved tomato juice if mixture is dry, about 10 minutes longer. Season to taste with salt.

SOUTHWESTERN CORN AND PEPPERS



Southwestern Corn and Peppers image

Make and share this Southwestern Corn and Peppers recipe from Food.com.

Provided by Beth A.

Categories     Corn

Time 12m

Yield 4 serving(s)

Number Of Ingredients 8

1 (16 ounce) bag frozen corn kernels, thawed
1 small green bell pepper, chopped
1 small red bell pepper, chopped
1/2 cup onion, chopped
1 tablespoon butter or 1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a 2-quart microwave-safe casserole dish, combine corn, bell pepper, onion and butter.
  • Cover and microwave on high until bell pepper is crisp-tender (5-7 minutes), stirring once.
  • Stir in cumin, salt and ground pepper. Cover and let stand 5 minutes before serving.

Nutrition Facts : Calories 150.9, Fat 3.9, SaturatedFat 2, Cholesterol 7.6, Sodium 317.7, Carbohydrate 29.7, Fiber 3.4, Sugar 2.1, Protein 4.2

CREAMED CORN WITH TOMATOES



Creamed Corn with Tomatoes image

Creamed corn is served with tomatoes and fresh herbs in this easy side dish recipe.

Provided by VirginiaWillis

Categories     Corn Side Dishes

Time 20m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
1 cup chopped onion
3 cups fresh corn kernels, cut from the cob
2 ounces cream cheese
2 tablespoons water
2 medium tomatoes, chopped
½ tablespoon chopped fresh parsley
½ tablespoon chopped fresh basil
¼ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Heat oil in a large skillet over medium heat. Add onion; and cook until soft and translucent, about 3 minutes. Stir in corn kernels. Cook, stirring occasionally, until kernels are tender, about 5 minutes. Stir in cream cheese and water until cream cheese is melted. Stir in tomatoes, parsley, and basil. Season with salt and black pepper.

Nutrition Facts : Calories 206.8 calories, Carbohydrate 28.7 g, Cholesterol 15.6 mg, Fat 9.9 g, Fiber 4.6 g, Protein 5.8 g, SaturatedFat 3.8 g, Sodium 186.3 mg

SOUTHWESTERN SAUTEED CORN



Southwestern Sauteed Corn image

My mother-in-law came up with this corn skillet dish one night for dinner. Everyone who tries it absolutely loves it! -Chandy Ward, Aumsville, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 7

1 tablespoon butter
3-1/3 cups fresh corn or 1 package (16 ounces) frozen corn
1 plum tomato, chopped
1 tablespoon lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/3 cup minced fresh cilantro

Steps:

  • In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add corn; cook and stir until tender, 3-5 minutes. Reduce heat to medium-low; stir in tomato, lime juice, salt and cumin. Cook until heated through, 3-4 minutes. Remove from heat; stir in cilantro.

Nutrition Facts : Calories 104 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 256mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

CORN RELISH II



Corn Relish II image

This is a super easy, very tasty relish recipe that improves with refrigeration. It's a great way to use summer corn and other fresh garden vegetables, and tastes great with a variety of meals. Present one of the colorful jars to a friend!

Provided by Paula

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 2h

Yield 112

Number Of Ingredients 11

8 ears corn, husked and cleaned
2 pounds tomatoes - peeled, seeded, and coarsely chopped
1 ½ cups chopped green bell peppers
¾ cup chopped red bell pepper
½ cucumber, chopped
1 cup chopped onion
1 cup white sugar
2 cups apple cider vinegar
1 tablespoon salt
1 teaspoon celery seed
1 teaspoon mustard seed

Steps:

  • Cut the corn from the cobs. Scrape the cobs with a large spoon to remove remaining juices.
  • In a large saucepan, mix the corn kernels and juice, tomatoes, green bell peppers, red bell peppers, cucumber and onion.
  • In a medium bowl, mix the sugar, apple cider vinegar, salt, celery seed and mustard seed. Pour into the saucepan over vegetable mixture. Bring to a boil, then simmer 1 hour.
  • Transfer the finished relish to sterile jars. Refrigerate until serving.

Nutrition Facts : Calories 16.5 calories, Carbohydrate 3.7 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 64.1 mg, Sugar 2.4 g

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