Zucchini And Corn With Cheese Recipes

ZUCCHINI, CORN AND GOAT CHEESE TART

Steps:

• In the bowl of a food processor, mix flour, cornmeal, sugar, and salt until combined. Add butter and pulse just until mixture resembles small gravel. Stream in 1/3 cup water while pulsing. Add more, if necessary, until mixture just starts to come together. Turn out onto a clean work surface and form into a disk. Wrap in plastic and refrigerate at least 1 hour.
• Preheat oven to 350°. Dust work surface lightly with flour and roll out dough to 1/8-inch thick. Transfer dough to tart pan and press dough evenly up sides and onto the bottom of a pan. Trim edges with a knife. Prick with a fork several times (this helps prevent air bubbles). Line with foil or parchment paper, leaving some overhang. Place on a baking sheet and fill with pie weights and bake until crust is dry around edges, about 25 minutes. Remove parchment and weights. Return to oven and bake until crust is golden, about ten more minutes. Let cool.
• Meanwhile, heat olive oil in large skillet over medium-low heat. Sauté onion until soft and translucent, about 10 minutes. Add thyme and garlic and stir. Add corn and season with 1/2-teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes more until corn is bright. Remove from heat.
• In the bowl of the food processor, mix cream cheese, goat cheese, eggs, and remaining 1/2-teaspoon salt and 1/4-teaspoon pepper until smooth.
• Increase oven temperature to 375°. Spread corn mixture over the cooled crust into an even layer. Top with cheese mixture and spread into an even layer that meets all the crust's edges. Layer zucchini on top in a slightly overlapping pattern until completely covered. Drizzle olive oil over all the zucchini (this will help them to brown in the oven). Bake until slightly puffed and zucchini is golden, about 35 minutes. Allow to cool and remove from pan sides. Garnish with chives.
• Match this mouthwatering Zucchini, Corn and Goat Cheese Tart recipe with the bright acidity, stone fruit, and tropical flavors in the Tom Gore Vineyards Sauvignon Blanc.

CORN ZUCCHINI SKILLET

Steps:

• Fill a saucepan with water, bring it to a boil, and boil the ears of corn until partially cooked, about 3 minutes. Plunge the ears of corn into ice water to chill, then cut the kernels off the cobs into a bowl.
• Melt the butter in a large skillet with a lid over medium heat, and cook and stir the onion until translucent and beginning to brown, about 5 minutes. Stir in the corn; cook and stir until cooked through, about 5 minutes. Add the zucchini and yellow squash slices, and reduce the heat to medium-low. Cover and cook, stirring occasionally, until the squash are tender and the liquid from the vegetables is cooked away, about 8 minutes.
• Remove the lid, season the vegetables with salt and pepper, and sprinkle with Cheddar cheese. Place the lid back on the skillet, and turn off the heat. Allow the cheese to melt, and serve hot.

CALABACITAS CON ELOTE (ZUCCHINI WITH CORN)

Steps:

• Place the corn in a saucepan with enough water to cover; bring to a boil. Place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. Drain.
• Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. Stir the corn kernels into the mixture; add the poblano pepper. Season with salt and pepper; stir. Cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. Sprinkle with the cotija cheese to serve.

ZUCCHINI WITH CORN AND CHEESE ( CALABACITAS CON ELOTE Y QUESO )

Steps:

• 1. Wash and trim both ends of zucchini, and cut zucchini down the middle in a cross, and then slice across. Do not cut too thin or too thick.
• 2. slice off kernels of corn from the cob.
• 3. Place the above veg's in a med size skillet that has a fitting lid.
• 4. Add the tomatoes and onions on top of veg's
• 5. add salt.
• 6. pour water over the top. cover and cook over med heat for approx. 15 min
• 7. After 15 min, toss gently to mix ingredients and taste for salt.
• 8. Lower heat to low, cover and simmer, and cook for add'l 5 to 7 min. till zucchini is tender. Turn off heat.
• 9. remove lid and spread cheese over the top, cover with lid until cheese melts.

CORN AND ZUCCHINI MELODY

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve 1 tablespoon of drippings. Drain bacon, chop, and set aside.
• Heat the bacon drippings in the skillet over medium heat. Saute the zucchini, corn, and onion until tender but still crisp, about 10 minutes. Season with pepper. Spoon vegetables into a bowl, and sprinkle with chopped bacon and shredded cheese.

ZUCCHINI CORN CASSEROLE

Steps:

• In a skillet coated with cooking spray, saute zucchini, corn, onion and red pepper. Cover and simmer for 8 minutes. Combine bouillon and milk; add to vegetables with chilies, chili powder, cumin and cayenne. Cover and simmer for 5 minutes. Stir in half of the cheese. Pour into a 1-1/2-qt. baking dish that has been coated with cooking spray. Top with remaining cheese. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until cheese is bubbly.

ZUCCHINI STUFFED WITH CORN AND CHEESE

Steps:

• Blanch squash in boiling salted water for 5 minutes.
• Place under cold water and drain.
• Halve and scoop out the seeds, forming a hollow boat.
• Coarsely puree the corn, chives and ricotta cheese in a food processor and season with cayenne, salt and pepper.
• Fill the squash halves with the mixture, mounding slightly.
• Cover with the grated cheese.
• Place in a buttered casserole and bake, covered, in a preheated 350 degree F.
• oven for 15 minutes.
• Uncover and bake 20 minutes more or longer until the squash is tender and the topping is browned.
• Serve topped with fresh cilantro.

FRESH CORN AND ZUCCHINI SAUTE

Steps:

• Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.

ZUCCHINI AND CORN WITH CHEESE

Steps:

• Mix zucchini, corn, salt and pepper in 1-quart microwavable casserole.
• Cover tightly and microwave on HIGH 5 to 7 minutes, stirring after 2 minutes, until vegetables are hot.
• Sprinkle with cheese.
• Let stand covered 1 minute.