Corn Red Pepper And Monterey Jack Salad Recipes

MONTEREY JACK, CORN AND ROASTED RED PEPPER RISOTTO

Steps:

• Combine the water and broth in a medium saucepan bringing to a simmer (not full boil). Keep warm over low heat.
• Heat oil in a large saucepan over medium high heat. Add rice, cumin and coriander and garlic, sauté one minute. Stri in 1/2 cup broth and cook until liquid is nearly absorbed, stirring constantly. Do this until done (about 20 minutes). Stir in onions, cheese, hot sauce, corn, and bell peppers; cook 3 minutes until thoroughly heated.

SWEET CORN, RED PEPPER, AND CHEESE SALAD

Steps:

• To make Sherry Vinaigrette:.
• In a medium mixing bowl combine sherry wine vinegar, mustard, and salt; whisk until smooth.
• Gradually add the olive oil, whisking constantly until dressing thickens slightly.
• Season generously with pepper.
• Prepare the vinaigrette up to 3 days before serving; store in refrigerator.
• Makes about 3/4 cup.
• Salad:.
• Remove husks from ears of corn.
• Scrub ears with a stiff brush to remove silks; rinse.
• Cut kernels from cobs, scrape cobs with knife to release juices.
• In a large bowl combine corn and juices, sweet pepper, and cheese.
• Add Sherry Vinaigrette, stir to coat.
• Stir in parsley and salt and pepper to taste.
• Serve immediately.
• Makes 12 servings.
• Enjoy!

CORN BREAD WITH BASIL, ROASTED RED PEPPERS AND MONTEREY JACK CHEESE

Steps:

• Preheat oven to 400°F. Butter 9x9x2-inch baking pan. Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and sauté until tender, about 10 minutes. Cool.
• Mix cornmeal and next 5 ingredients in large bowl. Add 7 tablespoons butter and rub in with fingertips until mixture resembles coarse meal. Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil and onion. Transfer to prepared pan.
• Bake corn bread until golden and tester inserted into center comes out clean, about 45 minutes. Cool 20 minutes in pan on rack. (Can be prepared 8 hours ahead. Cool completely. Cover loosely with foil and let stand at room temperature. If desired, rewarm in 350°F oven about 10 minutes.)
• Cut corn bread into squares.

CORN, RED PEPPER AND MONTEREY JACK SALAD

Steps:

• In a large bowl, combine corn, celery, pepper and cheese. Add dressing and toss to coat.
• Stir in parsley before serving.