Corn And Stewed Tomatoes Recipes

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CORN AND TOMATO STEW



Corn and Tomato Stew image

A satisfying and full-flavored 30-minute stew made with fresh corn straight from the cob, grape tomatoes, chopped jalapeño and white wine.

Provided by Cheri Liefeld

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 14

3 tablespoons butter
1 large shallot, coarsely chopped
3 slices bacon
1/2 cup white wine (such as Pinot Grigio)
3 cloves garlic, chopped
1 large jalapeño chile, finely chopped
1 chipotle chile, finely chopped, if desired
3 cups chicken stock or Progresso™ reduced-sodium chicken broth
4 ears fresh corn, shucked, kernels cut from cobs, cobs reserved
1/2 cup grape tomatoes, halved
1/4 cup finely chopped fresh cilantro leaves
1 tablespoon fresh lime juice
Salt and freshly ground black pepper
Additional fresh cilantro leaves for garnish

Steps:

  • In 4-quart Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Add shallot and bacon; cook until bacon is thoroughly cooked.
  • Add wine; heat to boiling and cook until reduced by half. Add garlic and both chiles; cook 1 minute, stirring frequently. Add chicken stock and corn cobs; cook about 10 minutes or until liquid is reduced by half.
  • Remove and discard corn cobs. Add corn kernels; simmer over medium heat, stirring frequently. Stir in remaining tablespoon butter. Add tomatoes, chopped cilantro and lime juice; stir gently. Season to taste with salt and pepper. Serve stew in bowls, garnished with cilantro leaves.

Nutrition Facts : ServingSize 1 Serving

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.

STEWED OKRA, TOMATOES & CORN



Stewed Okra, Tomatoes & Corn image

Like onions and garlic, and peas and corn, okra and tomatoes are probably the two vegetables that are the most made to go together. Throw in some sweet corn, maybe a little pork or shrimp and you've got yourself a whole meal. Always found on Cajun and southern tables, cooked down smothered okra and tomatoes loaded with seasonings...

Provided by Donna Graffagnino

Categories     Vegetables

Time 1h5m

Number Of Ingredients 13

1 Tbsp bacon grease or butter
1 large onion, diced
2 stalk(s) celery, chopped
1 medium bell pepper, chopped
4 c peeled diced tomatoes
1 lb cut okra
1 can(s) 10 oz v-8 juice
1 bay leaf
2 tsp dried basil
2 tsp dried parsley
2 c whole kernel corn
1 link smoked sausage, or 1/2 pound tasso or boiled shrimp (optional)
salt, pepper, cajun seasoning to taste

Steps:

  • 1. In large saucepan melt bacon grease and saute onion, celery, and bell pepper for about 5 minutes.
  • 2. Add tomatoes, okra and V-8, bay leaf, basil and parsley. Simmer on low, covered, for at least 30 minutes, stirring occasionally.
  • 3. Meanwhile, if using sausage or tasso, fry it off in a skillet to render some of the fat. Let drain on paper towel lined plate.
  • 4. Add corn, and seasonings to taste. Simmer until okra is very tender and beginning to fall apart. Add optional meat and cook an another 10 minutes until heated through.

CORN AND STEWED TOMATOES



Corn and Stewed Tomatoes image

Make and share this Corn and Stewed Tomatoes recipe from Food.com.

Provided by Parsley

Categories     Corn

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

3 tablespoons butter
1 medium onion, thinly sliced
1 green bell pepper, sliced into thin strips
3 cups frozen corn, partially thawed
1 (15 ounce) can stewed tomatoes, undrained
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried basil

Steps:

  • In a saucepan over med-high heat, melt butter and saute the sliced onion for about 3 minutes; add bell pepper and tomatoes. Bring to a boil; reduce heat, cover and simmer for about 10 minutes.
  • Add corn and seasonings and simmer for 5 minutes, or until corn is tender.

SKILLET-FRIED CORN AND TOMATOES



Skillet-Fried Corn and Tomatoes image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 9

2 tablespoons olive oil
2 cloves garlic, minced
1/2 serrano chile, minced
6 cups corn kernels, from about 6 ears corn
2 cups fresh tomato puree
2 tablespoons unsalted butter
2 tablespoons thinly sliced chives
Sea salt, preferably gray
Freshly ground black pepper

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 tomato puree and 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.

STEWED CORN AND TOMATOES WITH OKRA



Stewed Corn and Tomatoes with Okra image

Categories     Onion     Tomato     Side     Sauté     Vegetarian     Corn     Bell Pepper     Summer     Okra     Jalapeño     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

6 scallions, chopped
1 fresh jalapeño, finely chopped, with seeds
1 large green bell pepper, coarsely chopped
3 tablespoons unsalted butter
1 pound tomatoes, coarsely chopped
3 cups corn (from 5 to 6 ears)
1/2 pound small fresh okra, trimmed, keeping stem end intact

Steps:

  • Cook scallions, jalapeño, bell pepper, and 1/2 teaspoon salt in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until scallions begin to brown, 7 to 9 minutes. Stir in tomatoes and cook, stirring occasionally, until broken down into a sauce, about 15 minutes.
  • Add corn and okra and cook, stirring occasionally, until just tender, about 15 minutes.

STEWED OKRA, CORN, AND TOMATOES



Stewed Okra, Corn, and Tomatoes image

Quick and easy, plus it is excellent with fresh cornbread.

Provided by TerryWilson

Categories     Side Dish     Vegetables     Tomatoes

Time 40m

Yield 6

Number Of Ingredients 11

4 slices bacon
1 cup chopped green bell pepper
1 red onion, sliced
2 cloves garlic, minced
1 pound okra - rinsed, trimmed, and sliced 1/2-inch thick
2 cups frozen corn
1 bay leaf
3 large tomatoes - peeled, seeded, and chopped
⅓ cup vegetable broth
salt to taste
black pepper to taste

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving grease in skillet. Crumble bacon into a bowl.
  • Heat bacon grease in the same skillet over medium heat and add bell pepper, onion, and garlic. Cook and stir for 3 minutes. Add okra, corn, and bay leaf. Cover skillet and reduce heat to low. Cook, stirring occasionally, 3 to 4 minutes more. Add tomatoes and broth. Cook until okra is tender as desired, about 10 minutes.
  • Remove and discard bay leaf. Season with salt and pepper. Serve garnished with crumbled bacon.

Nutrition Facts : Calories 136.4 calories, Carbohydrate 23.9 g, Cholesterol 6.6 mg, Fat 3.3 g, Fiber 5.7 g, Protein 6.7 g, SaturatedFat 1 g, Sodium 204 mg, Sugar 6.7 g

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