SAUTEED CORN WITH TOMATOES & BASIL
"We harvest the veggies and basil from our backyard garden just minutes before fixing this recipe! It's so fresh and easy-and always delicious with grilled fish or meat." Patricia Nieh - Portola Valley, California
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, saute corn in oil until crisp-tender. Stir in the tomatoes, salt and pepper; cook 1 minute longer. Remove from the heat; sprinkle with basil.
Nutrition Facts : Calories 85 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
BASIL CORN & TOMATO BAKE
I think this is the ultimate dish to make when sweet Jersey corn is in season. Combined with tomatoes, zucchini and basil, it makes for a spectacular side for brunch, lunch or dinner. -Erin Chilcoat, Central Islip, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a small skillet, heat oil over medium heat. Add onion; cook and stir until tender. In a large bowl, whisk eggs and condensed soup until blended. Stir in vegetables, bread crumbs, basil, salt and onion. Transfer mixture to an 11x7-in. baking dish coated with cooking spray., Bake, uncovered, 40-45 minutes or until bubbly. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before serving. If desired, sprinkle with additional basil.
Nutrition Facts : Calories 131 calories, Fat 4g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 299mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
CORN DIP WITH TOMATOES AND BASIL
In-season ingredients (tomatoes, corn, and basil) are the heart of a lime-spiked dip; tofu -- low in saturated fat and cholesterol-free -- makes it creamy.
Provided by Martha Stewart
Categories Appetizers
Yield Makes about 1 3/4 cups
Number Of Ingredients 9
Steps:
- Cook corn and milk in a skillet over medium-high heat until corn is tender, 7 to 9 minutes. Let cool completely.
- Puree 2/3 cup corn mixture, the tofu, lime juice, and salt in a food processor; season with pepper. Transfer to a serving bowl, and stir in remaining corn mixture, the tomatoes, and basil. Serve with chips.
Nutrition Facts : Calories 156 g, Cholesterol 1 g, Fat 3 g, Protein 5 g, Sodium 200 g
TOMATOES WITH CORN AND BASIL FILLING
Can be prepared in 45 minutes or less.
Yield Serves 6 as a side dish
Number Of Ingredients 8
Steps:
- Cut 1/2 inch from the stem end of each tomato and with a melon-ball cutter scoop out and discard the seeds and pulp, leaving a 1/2-inch shell. Sprinkle the shells with salt and let them drain, inverted, on paper towels for 10 minutes. In a large saucepan combine the corn with enough salted cold water to cover it by 1 inch, bring the water to boil, and boil the corn for 5 minutes. Drain the corn, let it cool until it can be handled, and, working over a bowl, cut the kernels from the cobs with a serrated knife.
- In a small bowl whisk together the vinegar and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. To the corn add the dressing, the chopped basil, the scallion, and salt and pepper to taste.
- In a skillet melt the butter over moderately high heat and in it sauté the bread cubes, stirring occasionally, until they are golden. Toss the croutons with the corn mixture, spoon the mixture into the tomatoes, and arrange the basil sprigs decoratively on the tomatoes.
CORN-AND-TOMATO PARFAIT WITH BASIL
Provided by Christine Muhlke
Categories appetizer
Time 6h45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Make the corn pudding: slice the kernels off the cobs with a knife into a bowl. Scrape the length of the cobs with the knife to collect the ''milk'' remaining on them. Pass the liquid and kernels through a juicer. Place the corn juice in a nonreactive saucepan and slowly heat it up, stirring frequently. As it gets close to a simmer, season with a pinch of salt. The juice will begin to thicken like custard because of the natural cornstarch. Continue to stir until it completely thickens, then remove from the heat, strain and cool. Cover the top with a piece of plastic wrap so it does not form a skin. Refrigerate.
- Make the tomato jelly: roughly chop the tomatoes and place in a bowl. Tear 1 cup of the basil leaves. Mix the basil with tomatoes and season generously with salt. Pass through a juicer or purée in a blender. (You might have to do this in batches.) Pour the juice or purée into a nonreactive bowl lined with a kitchen towel or several layers of cheesecloth. Gather up the corners of the towel and tie with string. String the bag up carefully to the bottom of a shelf in the refrigerator so it hangs over the bowl and allows the tomato water to drip slowly into the bowl. (Do not squeeze the cloth.) Drain for 6 hours. Taste the water and adjust the seasoning with salt. Ladle out 3 cups of the tomato water into another bowl. Place 1 cup of the remaining tomato water in a saucepan and add the gelatin; let stand 10 minutes, until completely soft. Slowly heat this mixture, stirring constantly, until the gelatin is dissolved. Stir the gelatin mixture into the remaining tomato water, cover and return to the refrigerator to set overnight.
- Make the basil oil: place the remaining cup of basil leaves in a strainer and blanch in a saucepan of boiling salted water for 10 seconds. Plunge the basil into ice water to chill completely. Remove and squeeze out the water. Slice the basil thinly and then place in a blender and turn on a low speed. Slowly drizzle in the olive oil and blend for 2 minutes. Pour the basil oil into a strainer lined with a kitchen towel and allow to drain a clear, emerald oil. Refrigerate.
- To assemble the salad, have ready 6 martini glasses. Spoon 2 tablespoons of corn pudding into the bottom of the glass so it fills approximately 1 1/2 inches of the bottom. Spoon on top 1 tablespoon of the basil oil. Next, gently spoon on a layer of the tomato jelly about the same thickness as the pudding. Season with a grind of pepper. Garnish with a basil sprig.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 11 grams, Carbohydrate 26 grams, Fat 14 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 644 milligrams, Sugar 10 grams, TransFat 0 grams
HOT CORN DIP
This mixture of corn, diced tomatoes, cream cheese and spices is a great hot and easy appetizer. I crave it all the time!!!!! Serve it with tortilla chips.
Provided by Corinne Doubiago
Categories Appetizers and Snacks Spicy
Time 45m
Yield 48
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium baking dish, mix white corn, yellow corn, diced tomatoes with green chile peppers, cream cheese, chili powder, garlic powder and cilantro.
- Bake in the preheated oven 30 minutes, or until hot bubbly
Nutrition Facts : Calories 29.4 calories, Carbohydrate 3.3 g, Cholesterol 5.1 mg, Fat 1.7 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 1 g, Sodium 77.5 mg, Sugar 0.3 g
CORN SALAD WITH TOMATOES, BASIL AND CILANTRO
High summer produce comes together in this simple mix, tangy with lime juice and full of fresh herbs. Even in the height of the season, corn gets a touch sweeter when heated, and the easiest way to do it is in the microwave. It takes just a few minutes to zap the corn cobs in their husks, which makes them easy to shuck. The silks will slip right off the sweeter and still-crisp corn. Picking basil and cilantro leaves by hand then tearing them right over the salad keeps their delicate fragrance intact. Serve this with anything off the grill or alongside tacos or sandwiches.
Provided by Genevieve Ko
Categories dinner, easy, lunch, quick, snack, weeknight, salads and dressings, vegetables, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Microwave the corn in their husks on high for 3 minutes. Shuck the corn - the silks will come off easily. (If you want to boil or steam the corn on the stovetop, you can shuck the corn first then cook just until brighter in color, 2 to 3 minutes.) Cut the kernels off the cobs, transfer them to a large bowl and add the tomatoes.
- Finely grate the zest of the lime directly over the corn mixture, then squeeze the juice from the lime all over. Add the oil, a generous pinch of salt and the chile, if using. Mix well, then tear the herbs over the salad and gently fold them in. Season to taste with salt and serve, or refrigerate in an airtight container for up to 1 day.
CORN DIP
This is a cool, refreshing dip that can be served anytime. Serve with chips, crackers or sliced vegetables. Exceptional with Hawaiian bread.
Provided by Becky E.
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 2h5m
Yield 12
Number Of Ingredients 7
Steps:
- In a medium-size mixing bowl, combine Mexican-style corn, green chilis, green onions, sour cream, jalapeno pepper, mayonnaise, and cheddar cheese. Mix well. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 296.7 calories, Carbohydrate 16.5 g, Cholesterol 38.4 mg, Fat 23.2 g, Fiber 1.9 g, Protein 8.6 g, SaturatedFat 9.2 g, Sodium 570.7 mg, Sugar 0.5 g
SUMMER FRESH TOMATO BASIL DIP
I created this light summery dip/spread to use up an overabundance of my garden's ripe tomatoes and gorgeous basil. Serve with cut-up vegetables, crackers or corn chips.
Provided by Challena
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 20m
Yield 44
Number Of Ingredients 12
Steps:
- Combine, cream cheese, sour cream, basil, Italian parsley, tomatoes, garlic, lemon zest, lemon juice, tomato paste, onion salt, Worcestershire sauce, sugar, and pepper in a large mixing bowl. Beat with an electric mixer on High until whipped, 2 to 3 minutes.
Nutrition Facts : Calories 19 calories, Carbohydrate 2.4 g, Cholesterol 1.8 mg, Fat 0.2 g, Fiber 0.2 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 109.3 mg, Sugar 0.8 g
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