Sauteed Corn With Chipolte Chiles And Thyme Recipes

CORN AND GREEN CHILE CHOWDER

Steps:

• Set a 6-quart multi-cooker to the saute setting and add the butter. Add the bacon, onions and oregano and cook, stirring frequently, until the onions start to become translucent, 3 to 4 minutes. Add the green chiles, corn and garlic and cook for an additional minute. Add 3 cups of the chicken stock.
• In a separate bowl, whisk the cornstarch into the remaining 1/3 cup chicken stock. Add to the multi-cooker and stir well. Cover and position the vent to the sealing setting. Set the multi-cooker to pressure-cook on high for 5 minutes. When the time is up, carefully quick release the steam (it takes about 3 minutes), then remove the lid.
• Mix in the heavy cream. Stir in the cheeses until they have melted completely. Check the seasoning; add salt and pepper as needed. Ladle into bowls and serve immediately garnished with the green onions.

CORN AND CHIPOTLE RAVIOLI LASAGNA

Steps:

• Melt the butter in a medium heavy saucepan over medium heat. Add the onions and saute until translucent, 5 minutes. Add the corn and saute another 5 minutes. Add the thyme and garlic and saute until fragrant, 1 minute. Add in the chipotle chiles and zucchini and cook over medium-low heat until the flavors incorporate, 5 minutes. Stir in the flour. Add the cream and bring just to a simmer; stir in the adobo sauce. Season with salt and pepper and remove from the heat.
• Preheat the broiler to high.
• For assembling the lasagna: Spread about one-quarter of the zucchini-corn mixture over the bottom of a large gratin or 9-by-13-inch baking dish. Top with the ravioli in an even layer. Pour over the remaining zucchini-corn mixture. Top with the cheese.
• Broil until the top is browned and bubbly, about 8 minutes.

SAUTEED CORN WITH CHIPOTLE CHILES AND THYME

Steps:

• In a large, heavy frying pan over medium heat, melt the butter. When hot, add the shallots and sauté, stirring until tender, about 2 minutes. Add the chilies and stir for 30 seconds longer. Add the corn and thyme and cook, stirring frequently, until tender, about 5 minutes. Season with salt and pepper. Garnish with thyme sprigs. 1/2 cup butter 3 shallots 1 tablespoon finely chopped canned chipotle chilies 3 pounds frozen petite white corn kernels -- thawed and well-drained 2 tablespoons chopped fresh thyme -- or 2 teaspoons dried thyme Salt and freshly ground pepper Fresh thyme sprigs for garnish -- optional

CHIPOTLE-LIME CORN

Steps:

• In a large nonstick skillet, heat olive oil over medium. Add scallions and cook until softened, 3 minutes. Add chile and cook 1 minute. Add corn and water, cover, and cook until corn is warmed through, about 4 minutes. Uncover and cook until liquid is evaporated, 2 minutes. Stir in lime juice and season with salt and pepper.

SAUTÉED CORN WITH CHIPOTLE CHILIES AND THYME

Steps:

• 1/2 C butter 3 shallots 1 T finely chopped canned chipotle chilies 3 pounds frozen petite white corn kernels -- thawed and well-drained 2 T chopped fresh thyme -- or 2 tsp. dried thyme Salt and freshly ground pepper Fresh thyme sprigs for garnish -- optional In a large, heavy frying pan over medium heat, melt the butter. When hot, add the shallots and sauté, stirring until tender, about 2 minutes. Add the chilies and stir for 30 seconds longer. Add the corn and thyme and cook, stirring frequently, until tender, about 5 minutes. Season with salt and pepper. Garnish with thyme sprigs.

SAUTEED CORN WITH CHIPOLTE CHILES AND THYME

Steps:

• In a large, heavy frying pan over medium heat melt the butter. When hot, add the shallots and saute, stirring until tender, about 2 minutes. Add the chiles and stir for 30 seconds longer. Add the corn and chopped or dried thyme and cook, stirring frequently, until tender, about 5 minutes. Season to taste with salt and pepper and transfer to a warmed serving dish. Garnish with thyme sprigs, if desired, and serve at once.