Posts Tagged ‘Corn’

Southwestern Black Bean & Corn Salsa

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

Ingredients:

1 cup can black beans, rinsed and drained
1 cup corn, fresh or frozen (thawed if frozen)
1 medium tomato, chopped
1/3 cup red onion, chopped
3 scallion, chopped
1 1/2 – 2 limes, juice of
1 tbsp olive oil
1 tbsp fresh minced cilantro (or more to taste)
salt and fresh pepper
1 medium avocado, diced
1 diced jalapeno (optional)

Directions:
In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Squeeze fresh lime juice to taste and stir in olive oil. Marinate in the refrigerator 30 minutes. Add avocado just before serving.

Makes about 6 1/2 cups.

Corn, Jalapeno and Sweet Pepper Casserole

CornCasseroleatKeatonBeachFL

Photo By Carolyn Davidson Hicks

Ingredients:
1 can sweet corn
1/2 cup of whipping cream
1/2 stick butter
1/2 cup diced red, yellow and orange sweet peppers
1 Jalapeno finely chopped (optional)
1 Cup of Crushed Oyster Crackers
1 tablespoon sugar
1/4 cup of flour
1/2 cup 3 cheese Mexican blend
1/2 cup cheddar for topping
Salt and pepper

Directions:

Make a white sauce from the butter, flour and milk. Mix all ingredients into the sauce and fill baking dish. We use two 12 ounce Ramekins. Bake at 350 degree’s for about 20 to 25 minutes.Garnish with chives a little Cheddar Cheese and Chives!

Landlover Clam Chowder

clamchowderlsmall

Photo By Carolyn Davidson Hicks

Serves about 4

Ingredients:

1 cup of clams with clam juice (can substitute with Shrimp) add shrimp last 5 minutes!
1 16 oz can of sweet whole kernel corn
1 red, 1 yellow, 1 orange sweet peppers diced
1/2 small green bell pepper chopped
1/4 up chopped chives ( to garnish with)
1 small sweet onion chopped
1 1/2 cups of milk
2 tablespoons flour
Salt and pepper
1/4 stick of Butter
1 teaspoon of crushed garlic
2 small red potato cubed (leave peeling on)
1/2 cup of chicken or vegetable broth
1/2 teaspoon of Paprika
(1/2 can of washed black beens can really add to the flavor of this chowder and is another version of the same chowder)

Directions:
Saute the potatoes, onions, bell and sweet peppers for about 10 to 15 minutes or until vegetables are tender, set aside.
Make a white sauce with the milk, flour, broth and butter, stir until thickens.
Add all spices, sauce, clams with juice, corn, sauteed potatoes, peppers and onions in a 3 qt pot, and cook on low stirring frequently for about 5 minutes or until mixture thickens. Allow to cool and garnish with your choice of shredded cheese and Chives or chopped green onions. Oyster Crackers are also great served with this chowder!

Corn and Sweet Pepper Chowder

cornandsweetpepperchowdersmall

Photo By Carolyn Davidson Hicks

Ingredients:
1 16 oz can of sweet whole kernel corn
1 red, 1 yellow, 1 orange sweet peppers diced
1/2 small green bell pepper chopped
1/4 up chopped chives ( to garnish with)
1 small sweet onion chopped
1 1/2 cups of milk
2 tablespoons flour
Salt and pepper
1/4 stick of Butter
1 teaspoon of crushed garlic
2 small red potato cubed (leave peeling on)
1/2  cup of chicken or vegetable broth
1/2 teaspoon of Paprika
(1/2 can of washed black beens can really add to the flavor of this chowder and is another version of the same chowder)

Directions:
Saute the potatoes, onions, bell and sweet peppers for about 10 to 15 minutes or until vegetables are tender, set aside.
Make a white sauce with the milk, flour, broth and butter, stir until thickens.

Add all spices, sauce, corn, sauteed potatoes, peppers and onions, the rest of the broth in a 3 qt pot, and cook on low stirring frequently for about 5 minutes or until mixture thickens after the broth is mixed in. Allow to cool and garnish with your choice of shredded cheese and Chives or chopped green onions. Oyster Crackers are also great served with this chowder!

Old Fashioned Shepherd’s Pie

emptyplate

Ingredients:

1 pound ground beef
2 tablespoons butter
1 medium onion, chopped
1 clove garlic, chopped
1/4 cup gravy from a previous roast beef (if possible) or brown gravy
4 large potatoes, boiled, mashed with salt, butter, savory and milk
2 cups corn (to cover the meat)
salt and pepper to taste
thyme to taste
savory to taste or use black pepper as a substitute
paprika to taste

Directions:

In a frying pan that can go in the oven, saute the onions and the garlic until softened, remove. Add the beef to the pan and cook it until done. Remove the fat. Return the onions and the garlic, add salt, pepper and thyme, add the gravy and stir evenly.

Cover the mixture with corn in the pan. Spread the hot mashed potatoes on top of the corn, making grooves. Put dabs of butter all over and sprinkle some paprika lightly covering the top.

Set in the oven about 1 hour at 300 degrees F or until the potatoes are all brown and crispy around the rim.

We use a cast iron frying pan. The longer you leave it in the oven, the better it taste. It allows all the flavors to come together so go ahead lower the heat in order to leave it in longer, you won’t be sorry!

Okra, Corn and Tomatoes

okraborntomatoesbaconsmall

Photo By Carolyn Davidson Hicks

Ingredients:
2 cups of fresh corn (1 cup yellow and 1 cup white)
2 cups of diced okra
1 small can of Hunts Diced tomatoes with Basil, Garlic and Oregano
1 small onion chopped
1 stalk of celery diced thinly
1 tablespoon fresh crushed garlic
1/4 cup of crumbled up bacon pieces (about 4 or 5 slices)
2 tablespoons of bacon fat or duck fat for flavor (optional)

Directions:
Combine all ingredients, cover and cook on low to medium heat about 20 to 25 minutes or until celery and onions become tender. You can add up to 1/2 of water or vegetable broth if mixture becomes to thick.  Serve as a side  or over rice!

Search
Advertisement

Powered by Country Girl Hosting!

Come on over and settle in at Country Girl Hosting! 411 Walnut St. # 11269 Green Cove Springs, FL 32043-3443 © 2014-16 Country Girl Hosting, All Rights Reserved!
Outdoor Cooking