Category

corn

Vegetable Quesadillas

By | corn, posts, side dish, snack, vegetarian
DateMonday, April 16, 2012 at 4:39PM

Servings: 4
Enjoy this healthier version of a classic snack. You can easily add other vegetables that you have on hand.

Ingredients
Nonstick cooking spray
1⁄2 cup chopped green bell pepper
1⁄2 cup corn (fresh or frozen and thawed)
1⁄2 cup sliced green onion
1⁄2 cup chopped tomato
2 Tbsp chopped fresh cilantro
4 (6-inch) flour tortillas
1⁄2 cup shredded reduced fat Cheddar or Monterey Jack cheese

Preparation
Spray a medium skillet with nonstick cooking spray. Sauté bell pepper and corn until softened, about 5 minutes. Add green onion and tomato; cook for several minutes more until heated through; stir in cilantro. Heat tortillas in a large skillet over high heat. Place equal amounts of cheese and vegetables on each tortilla; fold in half and continue to cook until cheese is melted and tortilla is crisp and lightly browned.

Source
Champions for Change

Potato Saute with Onions and Bell Peppers

By | corn, posts, potatoes, side dish, vegetarian
DateTuesday, April 17, 2012 at 11:01AM

Servings: 4
This recipe is great as a side dish with dinner or for breakfast.

Ingredients
2 cups water
2 large russet potatoes, cleaned and cut in half
1 Tbsp vegetable oil
1⁄2 cup chopped onion
1⁄2 cup chopped green and red bell pepper
1⁄2 cup corn (fresh, canned or frozen and thawed)
1⁄2 cup chopped tomato
1⁄2 tsp oregano
1⁄4 tsp each salt and ground black pepper
1⁄4 cup crumbled queso fresco or reduced fat Monterey Jack cheese

Preparation
Bring water to a boil in a large pan. Add potatoes and cook until crisp-tender, about 15 minutes. Drain well and cut into bite-size pieces. Heat oil in a large skillet. Sauté onion until golden brown and soft. Add potatoes and bell pepper to skillet and cook over medium- high heat, stirring frequently, until golden brown. Stir in corn, tomato, oregano, salt and ground black pepper. Top with cheese.

Source
Champions for Change

Sweet Corn and Tomato Salad with Fresh Cilantro

By | corn, gluten free, posts, salad, tomatoes, vegan, vegetarian
DateThursday, April 12, 2012 at 11:52AM

Servings: 8-10
Fresh corn from a farmers market or a farmstand will taste the sweetest.
Note: Add a can of black beans for a great protein option!

Ingredients
10 ears fresh corn, husked
2 pounds plum tomatoes, cut into 1/2-inch cubes
3/4 cup finely chopped red onion
1/2 cup chopped fresh cilantro
1/4 cup extra-virgin olive oil
1 Tbsp red wine vinegar

Preparation
Cook corn in large pot with boiling salted water until just tender, about 5 minutes. Drain; cool to room temperature. Cut corn kernels from cobs. Transfer corn to large bowl. Add remaining ingredients; toss to blend. Season salad to taste with salt and pepper. Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.

Spanish Pasta Salad

By | corn, posts, salad, tomatoes, vegan, vegetarian
DateMonday, April 16, 2012 at 2:02PM

Servings: 14

Ingredients
4 cups cooked colorful macaroni
1 1/2 cups salsa, separated
1 cup chopped red onion
2 cups tomato
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup cooked black or red beans
1 cup cooked corn
1 Tbsp cilantro

Preparation
In a bowl, mix macaroni and 1/2 cup salsa. Cool in refrigerator for 30 minutes, then add rest of ingredients. Refrigerate at least 1 hour prior to serving. 

Corn and Green Beans in Lime Shallot Butter

By | corn, green beans, posts, side dish, vegetarian

Servings: 6

Ingredients
1/4 cup finely chopped shallot
2 Tbsp unsalted butter
3/4 lb thin green beans, trimmed and cut crosswise into 1/4-inch pieces
3 cups corn (from about 6 ears)
1 tsp salt
1 tsp finely grated fresh lime zest
1/2 tsp fresh lime juice, or to taste

Preparation
Cook shallot in butter in a 12-inch heavy skillet over moderate heat, stirring, until softened, about 3 minutes. Add beans, corn and salt and cook over moderate heat, stirring, until vegetables are tender, about 6 minutes. Remove from heat and stir in lime zest and lime juice.

Spanish Vegetable Rice

By | corn, posts, side dish, tomatoes, vegan, vegetarian
DateMonday, April 16, 2012 at 2:45PM

Servings: 6

Ingredients
2 cups brown rice
1/8 cup oil (preferably olive oil)
1 cup corn (frozen, canned or freshly cut off the cob)
1 bell pepper
1/2 onion, chopped
4 1/2 cups water
2 whole tomatoes, diced
1 small can tomato sauce

Preparation
Heat oil in a medium sized pot, add rice and constantly stir until rice is dark brown. Remove from heat, let rice cool for about 5 minutes, then add water and tomato sauce and bring to a boil. Reduce heat to medium high and stir in remainder of vegetables. Keep on heat until rice is tender, adding a bit more water if needed.

Source
Marcelino Chavez

Vegetable Quesadillas

By | corn, posts, side dish, snack, vegetarian
DateMonday, April 16, 2012 at 4:39PM

Servings: 4
Enjoy this healthier version of a classic snack. You can easily add other vegetables that you have on hand.

Ingredients
Nonstick cooking spray
1⁄2 cup chopped green bell pepper
1⁄2 cup corn (fresh or frozen and thawed)
1⁄2 cup sliced green onion
1⁄2 cup chopped tomato
2 Tbsp chopped fresh cilantro
4 (6-inch) flour tortillas
1⁄2 cup shredded reduced fat Cheddar or Monterey Jack cheese

Preparation
Spray a medium skillet with nonstick cooking spray. Sauté bell pepper and corn until softened, about 5 minutes. Add green onion and tomato; cook for several minutes more until heated through; stir in cilantro. Heat tortillas in a large skillet over high heat. Place equal amounts of cheese and vegetables on each tortilla; fold in half and continue to cook until cheese is melted and tortilla is crisp and lightly browned.

Source
Champions for Change

Spanish Pasta Salad

By | corn, posts, salad, tomatoes, vegan, vegetarian
DateMonday, April 16, 2012 at 2:02PM

Servings: 14

Ingredients
4 cups cooked colorful macaroni
1 1/2 cups salsa, separated
1 cup chopped red onion
2 cups tomato
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup cooked black or red beans
1 cup cooked corn
1 Tbsp cilantro

Preparation
In a bowl, mix macaroni and 1/2 cup salsa. Cool in refrigerator for 30 minutes, then add rest of ingredients. Refrigerate at least 1 hour prior to serving. 

Corn and Green Chili Salad

By | corn, posts, salad, side dish, tomatoes, vegan, vegetarian
DateMonday, April 16, 2012 at 4:23PM

Servings: 4
This salad is easy to prepare. Add some diced cooked chicken to make this side dish a meal, or sprinkle over salad greens. Consider using fresh tomatoes and roasted green chiles.

Ingredients
2 cups corn (fresh or frozen and thawed)
1 (10 oz) can diced tomatoes with green chiles
1/2 Tbsp vegetable oil
1 Tbsp lime juice
1/3 cup sliced green onions
2 Tbsp chopped fresh cilantro

Preparation
Combine all ingredients in a medium bowl; mix well.

Source
Champions for Change

Potato Saute with Onions and Bell Peppers

By | corn, posts, potatoes, side dish, vegetarian
DateTuesday, April 17, 2012 at 11:01AM

Servings: 4
This recipe is great as a side dish with dinner or for breakfast.

Ingredients
2 cups water
2 large russet potatoes, cleaned and cut in half
1 Tbsp vegetable oil
1⁄2 cup chopped onion
1⁄2 cup chopped green and red bell pepper
1⁄2 cup corn (fresh, canned or frozen and thawed)
1⁄2 cup chopped tomato
1⁄2 tsp oregano
1⁄4 tsp each salt and ground black pepper
1⁄4 cup crumbled queso fresco or reduced fat Monterey Jack cheese

Preparation
Bring water to a boil in a large pan. Add potatoes and cook until crisp-tender, about 15 minutes. Drain well and cut into bite-size pieces. Heat oil in a large skillet. Sauté onion until golden brown and soft. Add potatoes and bell pepper to skillet and cook over medium- high heat, stirring frequently, until golden brown. Stir in corn, tomato, oregano, salt and ground black pepper. Top with cheese.

Source
Champions for Change