CORN PAN RECIPES
PAN ROASTED CORN | READY SET EAT
Whole kernel corn recipe quickly pan roasts frozen corn before seasoning with chili powder for delicious flavor
Provided by ReadySetEat
Total Time 15 minutes
Prep Time 15 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in large nonstick skillet over medium-high heat. Add corn; cook 10 to 12 minutes or until corn starts to brown, stirring occasionally.
- Stir in chili powder, salt and pepper.
Nutrition Facts : @id https//www.readyseteat.com/complete-nutrition-info, Calories 110
CORN SALSA RECIPE | JAMIE OLIVER CORN SALAD RECIPES
Sweetcorn is so kid-friendly and this corn salsa is a sure-fire winner with little ones.
Total Time 20 minutes
Yield 4
Number Of Ingredients 8
Steps:
- 1. Place a griddle pan on a medium-high heat to warm up. 2. Once hot, carefully add the corn and cook for around 15 minutes, or until hot through and lightly golden all over, turning with tongs regularly for even cooking. 3. Remove to a chopping board and leave to cool slightly. 4. Hold the charred corn steady on the board using a tea towel to protect your hand, then carefully run a knife down the sides to cut off the kernels, then put the kernels in a mixing bowl. 5. Pick and roughly chop the coriander leaves, discarding the stalks, then add them to the bowl. 6. Cut the chilli in half lengthways. 7. Hold the stalk end of each half steady, then run a teaspoon down the cut sides to scoop out the seeds and white pith. 8. Finely slice half the chilli, place in the bowl (save the rest for another recipe), then wash your hands thoroughly. 9. Trim and finely slice the spring onions, then add to the bowl. 10. Chop up the tomatoes and add them to the bowl with a tiny pinch of salt. 11. Cut the limes in half. 12. Squeeze all the juice into the bowl, drizzle over the extra virgin olive oil and mix well, then serve.
Nutrition Facts : Calories 162 calories, FatContent 5.2 g fat, SaturatedFatContent 0.7 g saturated fat, ProteinContent 4.5 g protein, CarbohydrateContent 20.7 g carbohydrate, SugarContent 4.7 g sugar, SodiumContent 0.1 g salt, FiberContent 0.9 g fibre
More about "corn pan recipes"
CORN CHOWDER | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
To make this super-comforting chowder even more of a meal, try adding a bit of fish or seafood
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 211 calories per serving
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 211 calories per serving
- Pull the leaves from the celery stalks and set them aside. Chop your celery and onion. Heat the olive oil in a medium saucepan over a medium heat. Add the celery (not the leaves), onion, and thyme. Stir until the vegetables start to brown.
- Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the potato and bring to a boil, stirring the whole time so the soup doesn’t stick to the pot. Cook until the potatoes are tender, but not mushy – this will take around 10 minutes.
- Meanwhile, chop the celery leaves, trim the ends off the spring onions and slice them thinly. When the potatoes are tender, stir in the corn, spring onion and celery leaves. Bring the soup back to the boil, then serve.
- This is delicious with a crusty brown roll or a Parmesan crisp.
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CORN CASSEROLE RECIPE - NYT COOKING
Here is a from-scratch version of the classic corn casserole, a popular holiday side dish in the southeastern United States that is traditionally made using store-bought Jiffy cornbread mix. If you’ve never had corn casserole before, you’re really missing out: It’s like an incredibly moist cornbread studded with fresh corn kernels. (Frozen corn can be used in the cold weather months.) Two pounds of corn kernels are bound together with a simple batter of flour, baking powder, cornmeal, Cheddar, eggs, melted butter and sour cream, then poured into a baking pan, topped with more cheese, and baked until bubbly. Fresh rosemary and scallions, untraditional and optional additions, add savory notes that balance out the sweetness of the corn.
From cooking.nytimes.com
Reviews 4
Total Time 50 minutes
From cooking.nytimes.com
Reviews 4
Total Time 50 minutes
- Pour the batter into the pan, spread evenly, then sprinkle with the remaining 1 cup of cheese. Bake until the cheese is melted and the casserole is set, 30 to 35 minutes. For a golden top, broil for a few minutes. Serve hot.
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BEST MEXICAN CORN SALAD RECIPE - HOW TO MAKE ... - DELISH
An easy recipe for eloté-inspired Mexican corn salad from Delish.com.
From delish.com
Reviews 3.7
Total Time 25 minutes
Category low sugar, nut-free, vegetarian, Cinco de Mayo, Fourth of July, picnic, lunch, salad, side dish
Cuisine American, Mexican
From delish.com
Reviews 3.7
Total Time 25 minutes
Category low sugar, nut-free, vegetarian, Cinco de Mayo, Fourth of July, picnic, lunch, salad, side dish
Cuisine American, Mexican
- Using a sharp knife, carefully cut corn kernels off cob. Add about 1/2" water to a medium saucepan and salt well. Bring to a simmer. Add corn, cover, and cook until corn is tender, 3 to 4 minutes. Drain and pat dry. In a serving bowl, toss corn with mayonnaise, cotija, lime juice, cilantro, and chili powder. Season generously with salt. Top with more cotija, cilantro, and a sprinkle of chili powder before serving.
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From letsdishrecipes.com
Reviews 4.5
Total Time 20 minutes
Cuisine Mexican
Calories 173 calories per serving
From letsdishrecipes.com
Reviews 4.5
Total Time 20 minutes
Cuisine Mexican
Calories 173 calories per serving
- In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder and cayenne. Garnish with queso fresco and chopped cilantro.
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CORN CASSEROLE RECIPE - NYT COOKING
Here is a from-scratch version of the classic corn casserole, a popular holiday side dish in the southeastern United States that is traditionally made using store-bought Jiffy cornbread mix. If you’ve never had corn casserole before, you’re really missing out: It’s like an incredibly moist cornbread studded with fresh corn kernels. (Frozen corn can be used in the cold weather months.) Two pounds of corn kernels are bound together with a simple batter of flour, baking powder, cornmeal, Cheddar, eggs, melted butter and sour cream, then poured into a baking pan, topped with more cheese, and baked until bubbly. Fresh rosemary and scallions, untraditional and optional additions, add savory notes that balance out the sweetness of the corn.
From cooking.nytimes.com
Reviews 4
Total Time 50 minutes
From cooking.nytimes.com
Reviews 4
Total Time 50 minutes
- Pour the batter into the pan, spread evenly, then sprinkle with the remaining 1 cup of cheese. Bake until the cheese is melted and the casserole is set, 30 to 35 minutes. For a golden top, broil for a few minutes. Serve hot.
See details
BEST MEXICAN CORN SALAD RECIPE - HOW TO MAKE ... - DELISH
An easy recipe for eloté-inspired Mexican corn salad from Delish.com.
From delish.com
Reviews 3.7
Total Time 25 minutes
Category low sugar, nut-free, vegetarian, Cinco de Mayo, Fourth of July, picnic, lunch, salad, side dish
Cuisine American, Mexican
From delish.com
Reviews 3.7
Total Time 25 minutes
Category low sugar, nut-free, vegetarian, Cinco de Mayo, Fourth of July, picnic, lunch, salad, side dish
Cuisine American, Mexican
- Using a sharp knife, carefully cut corn kernels off cob. Add about 1/2" water to a medium saucepan and salt well. Bring to a simmer. Add corn, cover, and cook until corn is tender, 3 to 4 minutes. Drain and pat dry. In a serving bowl, toss corn with mayonnaise, cotija, lime juice, cilantro, and chili powder. Season generously with salt. Top with more cotija, cilantro, and a sprinkle of chili powder before serving.
See details
MEXICAN STREET CORN (TORCHY’S COPYCAT) — LET'S DISH RECIPES
Grilled corn is tossed with mayonnaise, sour cream, lime juice and spices in this delicious Tex-Mex side dish (Torchy's Tacos copycat).
From letsdishrecipes.com
Reviews 4.5
Total Time 20 minutes
Cuisine Mexican
Calories 173 calories per serving
From letsdishrecipes.com
Reviews 4.5
Total Time 20 minutes
Cuisine Mexican
Calories 173 calories per serving
- In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder and cayenne. Garnish with queso fresco and chopped cilantro.
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