Category: Corn

Categories
Corn Gluten-Free Recipes Vegan Vegetarian

Grilled Corn 3 Ways

Enjoy flavorful and delicious Grilled Corn 3 Ways with some latin inspiration! Makes a great side for your barbecue.

Ingredients

  • 3 corn on the cobs
  • 1 lime, sliced
  • Mexican Style:
    • 1 Tbsp mayonnaise
    • 1 Tbsp sour cream
    • 1 tsp parmesan, grated
    • 1 tsp cilantro, chopped
  • Chimmichuri:
    • 1 clove garlic, minced
    • 1 Tbsp green onion, minced
    • 1 Tbsp oregano, chopped
    • 2 Tbsps cilantro, chopped
    • 1 tsp red wine vinegar
    • 1 Tbsp olive oil

Directions

  1. Grill the corn till they are slightly blackened.
  2. Option 1 : Rub with a wedge of lime.
  3. Option 2 : Mix the mayonnaise and sour cream. Slather the corn with this mixture and sprinkle with parmesan and cilantro.
  4. Options 3 : Add the garlic and green onions and vinegar. Add the olive oil and cllantro. Mix well to make chimmichuri. Add the chimmichuri to the corn.
Categories
Black Beans Corn Mexican Peppers Recipes Rice Vegetarian

Stuffed Tri-Color Peppers

Spice up your week with these easy, healthy Stuffed Tri-Color Peppers filled with rice and beans.

Ingredients

  • 1 cup rice, cooked
  • ½ cup black beans, canned, washed drained
  • ½ cup corn, frozen
  • ½ cup tomato sauce ( tomato- basil flavor)
  • 1 tsp oregano
  • 1 tsp black pepper
  • 1 tsp curry powder
  • ½ cup Mexican style cheese, shredded
  • 1 tsp olive oil

Directions

  1. Cut the top off the peppers, remove the seeds, coat with oil and grill for about 10 minutes till they are soft.
  2. Add some oil to a pan and saute the corn till it thaws. Then add tomato sauce, black beans, oregano, curry powder, black pepper and heat through. Add rice and mix well.
  3. Stuff the peppers with the rice and vegetable mixture. Top with cheese and bake at 350F for 10 minutes.
Categories
Celery Corn Potatoes Recipes Vegan Vegetarian

Easy Corn Chowder

Chow down on chowder! This New England classic was recreated into a vegetarian Easy Corn Chowder that is nothing but delicious.

Ingredients

  • 2 medium potatoes, boiled, peeled, cubed
  • 1 cup corn, frozen
  • ½ cup celery, diced
  • 1 Tbsp butter
  • ½ tsp black pepper
  •  ½ cup soy milk
  • 1 cup water
  • 1/8  tsp salt
  • ¼ cup green onions, sliced (optional)

Directions

  1. Melt butter and sauté onions for about a minute till soft. Add celery, corn and continue to sauté for about 5 minutes till the vegetables are soft. Set aside half the vegetable mixture.
  2. Add soy milk, water, pepper, salt, 1 cubed potato to the vegetable mixture and boil for 5 minutes till the soup thickens.
  3. Cool for about 10 minutes and blend till smooth.
  4. Add the vegetable mixture that was set aside, and 1 cubed potato to the soup. Stir and serve hot. Sprinkle with green onions (optional).
Categories
Appetizer Asian Corn Gluten-Free Indian Mexican Recipes Vegetarian

Nacho Chaat

Nacho Chaat is a delightful blend of bold flavors to give you an unforgettable snacking experience!

Ingredients

  • 1 bagTortilla chips
  •  1 /2 cup Mexican Blend cheese, shredded
  • 1 medium potato, boiled, peeled and cubed
  • ½ cup grape tomatoes, sliced
  •  ¼ cup red onions, minced
  • 1/2 cup canned chickpeas, drained and rinsed
  • ½ tsp chaat masala powder
  • For Cilantro Chutney
    • 1 bunch cilantro
    • 1 small piece, root ginger
    • ½ tsp tamarind paste
    • 2 small slices jalapenos
    • 1/8 tsp salt
  • For Tamarind Sauce
    • ½ tsp tamarind paste
    • 2 Tbsps sugar
    • ¼ tsp chaat masala
    • 2 cups water

Directions

  1. Spread the tortilla chips on a baking sheet in a single layer (overlapping) and sprinkle with cheese. Bake at 350F for 5-7 minutes to melt the cheese.
  2. Place the ingredients for the cilantro chutney in a blender with ½ cup of water and blend to a smooth paste.
  3. Place all the ingredients for the tamarind chutney in a pan and heat for about 10 minutes, stirring constantly till it is well blended.
  4. Mix the potatoes, tomatoes, and onions with 1 Tbsp of the cilantro chutney and 1Tbsp of the tamarind sauce to make the chaat.
  5. Top the nachos with the chaat.

Categories
Carrots Celery Corn Gluten-Free Recipes Vegan Vegetarian

Two Ways to Enjoy Carrots, Celery and Corn

Two Ways to Enjoy Carrots, Celery and Corn dished up quick and easy!

Ingredients

  • 1 cup celery, chopped
  • 1/2 cup baby carrots, chopped
  • 1/2 cup corn, frozen
  • 1/2 tsp cumin seeds
  • 1/4 tsp ajwain / carrom seeds (substitute: dried thyme)
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 tbsp cannola oil

Directions

  1. Heat the cumin and ajwain in oil for about a minute.
  2. Add the vegetables, black pepper, garlic powder and saute for about 5 minutes till the vegetables are done.
  3. Eat warm with broth as a soup or cold as a salad.
Categories
Black Beans Corn Enchiladas Mexican Peppers Recipes Vegetarian

Vegetable Enchiladas with Homemade Sauce

Vegetable Enchiladas with Homemade Sauce is a fiesta for your palate!

Ingredients
  • 1 green pepper, diced
  • ¼ cup yellow onion, minced
  • ½ cup sweet corn, frozen
  • ½ cup black beans, canned, rinsed, and drained
  • ½ tsp black pepper
  • 1  cup cheese, grated
  • 1/8 tsp salt
  • 1 tsp olive oil
  • 6 7-inch flour tortillas
  • 1 tsp chopped cilantro or mint (optional)
  • For the sauce:
    • ½ cup crushed tomatoes
    • 1 ½ tsp paprika
    • 1 tsp black pepper
    • ¾ tsp onion powder
    • ¾ tsp oregano
    • 1 tsp cumin
    • 1tbsp olive oil
    • ½ cup water
Directions
  1. Filling: Warm olive oil for a few seconds, add onions and sauté until soft. Add the other vegetables, salt and pepper and sauté for 5 minutes until the vegetables are cooked. Mix with ¼ cup cheese and set aside.
  2. Sauce: Add olive oil to a pan and warm for 5 seconds. Add crushed tomato, spices and mix well. Add water and heat for about 8-10 minutes, stirring often, until it bubbles.
  3. Enchilidas: Warm tortillas in microwave for 30 seconds. Place some vegetable mixture in each tortilla and roll it up. Spoon sauce to cover the bottom of a 6-cup container . Place the tortillas seam side down and cover with remaining sauce. Top with cheese and bake at 350 F for 20 minutes. Sprinkle with cilantro/mint.
Categories
Corn Curry Gluten-Free Recipes Spinach Vegan

Low-Fat Baby Spinach and Corn Delight

Low-Fat Baby Spinach and Corn Delight is a complement to your taco or salad.

Ingredients
  • 2 cups frozen corn
  • 1 cup fresh baby spinach, chopped
  • 1 tsp cumin seeds
  • 1 tsp curry powder
  • 1/8 tsp salt
  • 1 tsp olive/canola oil
Directions
  1. Heat oil with cumin seeds in a pan for 30 seconds.
  2. Add the other ingredients and sauté for 4-5 minutes.