Smothered Corn 2 Sisters Salsa
In a large skillet or dutch oven, melt the bacon grease or butter over medium heat. Add the oninon and peppers and cook until they are tender - about 5 minutes. Add the garlic and cook, sitrring frequently, for 1 minute. . Add the corn, tomatoes, and heavy cream and stir to combine. Add the salt and reduce the heat to a low simmer.
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Sprinkle the kernels with the sugar; stir and set aside. In the same skillet that you fried the bacon in, add all of the butter to the bacon drippings and melt over medium heat. Add all of the corn, pulp and juices, and about 1 tablespoon of the cream. Continue cooking over medium low heat, stirring often and adding additional cream as the corn.
Bucket Of Corn Free Stock Photo Public Domain Pictures
24.7 ounces corn kernels (4 cups, frozen, thawed) 7 ounces tomatoes (canned, 1 cup, broken up) 3/4 teaspoon paprika. 1 teaspoon dried basil, crushed. 1/4 teaspoon dried thyme, crushed. 1/4 teaspoon cayenne. 1/2 teaspoon salt. Freshly ground pepper to taste. 1 tablespoon lime juice.
Mexican Street Corn is a the best grilled corn smothered in Crema
directions. Scrape off corn kernels into a bowl; scrape milk and remaining pulp from cob with a knife. Combine oil and butter in a large skillet; heat until butter melts. Add the corn, onion, and bell pepper and cook for about 10 minutes. Add the garlic, chopped tomatoes, sugar, salt, pepper, hot sauce and cook, stirring occasionally for 15.
Grilled corn on the cob, smothered with garlic mayo and garnished with
Add onion, bell pepper, celery and garlic to pan. Saute‚ 3 minutes. Cover pan; cook 5 minutes. Add corn, tomatoes, paprika, basil, thyme, cayenne, salt and pepper. Cook over medium heat, stirring often, for 5 minutes or until corn is heated through and flavors have blended. Add bacon and lime juice. Stir 1 minute; serve.
FileCandy corn strewn on a black background.jpg Wikimedia Commons
Using the back of the knife, scrape each cob to release all the nibs and the "milk" of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl. Step 2. In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming.
Maquechoux ( Smothered Corn)
Cajuns love this smothered corn dish. Ingredients. 12 ears of fresh corn 2 tbsp vegetable oil 2 large tomatoes, peeled and chopped 1 large onion, chopped 1 medium green bell pepper, chopped 1 tbsp granulated sugar or the Splenda equivalent 1 tsp salt 1/4 tsp pepper 1/2 cup evaporated milk or heavy cream 3 - 4 tbsp cooking oil like Canola oil.
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Smothered Corn is a common Cajun dish often served as a side but in the Cajun Crate household it is something we cook every time we make Tacos! Ingredients 16 oz. can of corn (preferably sweet corn) 3 tbsp. 2 Sisters' Salsa 1/2 yellow onion finely chopped 1/4 stick butter 2 Sisters' Special Blend Seasoning, to taste
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Sauté onion and bell pepper in hot oil for 5 minutes on medium heat, stirring occasionally. Add tomatoes and cook them for 10 minutes adding the garlic the last few minutes of cooking. Add corn and seasonings and cook until corn is done, about 10 - 15 minutes. Stir in ¼ cup of water at a time if more liquid is needed.
Corn macque choux inspired by my pal Jay on The Next Food Network Star
Combine the cream and half and half or milk; whisk in the cornstarch. Add the corn and sugar, if using; stir together. Pour into the hot bacon drippings and cook for about 15 minutes, or until reduced and thickened, stirring frequently and mashing the corn. Stir in 2 to 3 tablespoons of butter to finish.
Corn smothered in the perfect amount of mayo, cheese, and spices! www
In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and salt until smooth. Smother the corn. Brush the mayo mixture onto each corn cob, covering all sides. Add the toppings. Sprinkle the Mexican street corn with cotija cheese, cilantro, and a little more chili powder.
aMUSEing South of the Boarder Smothered Corn on the Cob
Use fresh corn when possible. Canned or frozen may be subsituted. Sauté chopped onions and celery in oil until wilted. Add tomatoes and pimento. Cook 20 minutes. Add corn and season well. Continue cooking until corn becomes tender. Serves 6. Recipe courtesy of Catherine McCoy Edwards and "The Best of South Louisiana Cooking."
Corn on the cob remains a favourite especially when smothered with a
Melt 2 tablespoons of butter in a skillet. Saute 1/4 cup each of chopped onion and bell pepper until softened, about 5 minutes. Add a can of drained, whole kernel corn, cover and cook on low for 10 minutes. If fresh corn is in season, sub in about 2 ears and cut the kernels off the cob with some of the milk. Stir in the tomato and 2 teaspoons.
Southern Smothered Corn Chowder Linda F Copy Me That
Once melted, add corn. Salt and pepper to taste. . Reduce the heat to medium low and stir frequently, cooking for 20 to 30 minutes - or until it's cooked to your liking. Immediately before removing from heat, add remaining butter and stir until melted.
Smothered Sweet Pork Burrito Corn Tortillas Crust Club
Crumble bacon; set aside. Add onion, bell pepper, celery and garlic to pan. Saute 3 minutes. Cover pan; cook 5 minutes. Add corn, tomatoes, paprika, basil, thyme, cayenne, salt and pepper. Cook over medium heat, stirring often, for 5 minutes or until corn is heated through and flavors have blended. Add bacon and lime juice.
Mexican Grilled Corn Elote
In a large bowl, cut all the corn kernels off the cob, scraping the cobs to get all the corn milk. Melt butter in a large cast iron skillet. Add the chicken stock and Cajun seasoning and stir to combine. Add the corn kernels and bring to a steady simmer. Season with a little salt and pepper.
