729 corn jalapenos sour Recipes

corn, drained, green chilies, diced jalapenos, sour cream, mayonnaise, green onions, chopped, garlic powder, grated mexican blend cheese

frozen corn, cream-style corn, jalapeno peppers, seeded and chopped, green onions, chopped, sour cream, eggs, beaten

ears corn, jalapeno peppers , roasted & peeled, green onions, minced, fresh cilantro, minced, tomatoes, halved, ripe avocado, sliced, dijon mustard, garlic, crushed, fresh lemon juice or 2 tbsp lime juice (i prefer lime), plain nonfat yogurt, fat free sour cream, ground cumin

cornmeal, sugar, active dry yeast, salt, baking soda, pepper, sour cream, canola oil, chopped green onions, eggs, shredded pepper jack cheese, cream-style corn, jalapeno peppers, seeded and chopped, king arthur unbleached all-purpose flour, cornmeal, melted butter

bacon fat, self-rising cornmeal, sour cream, frozen corn, corn oil, eggs, salt, shredded cheddar cheese, chopped pickled jalapeno pepper

flour, cornmeal, brown sugar (or splenda brown blend ), baking powder, salt, baking soda, pepper, egg, sour cream, low-fat milk, canola oil, whole kernel corn, drained, jalapeno pepper (minced , and use 1/2 if less of a kick is wanted), butter, honey

sweet onion (texas sweet , vidalia), sharp cheddar cheese, eggs, creamed corn, sour cream, oil, diced jalapenos or 4 fresh jalapenos, diced, plain yellow cornmeal, plain flour, baking powder, salt

corn kernels, fresh or frozen, fresh jalapeno peppers, seeded and minced, garlic, finely chopped, red bell pepper, seeded and diced, green onions , plus 2 inches of greens,sliced, eggs, all-purpose flour, cornmeal, baking powder, salt, fresh lime juice, milk, fresh ground pepper, diced tomatoes, red onion, finely chopped, fresh jalapeno, seeded and minced, lime juice, chopped fresh cilantro, salt and pepper, vegetable oil, sour cream

butter, fresh corn kernels, chopped red bell pepper, chopped red onion, jalapeno peppers, seeded and minced, salt, honey, fresh lime juice, buttermilk, butter, fresh corn kernels, chopped red bell pepper, chopped red onion, jalapeno peppers, seeded and minced, salt, honey, fresh lime juice, buttermilk, minced garlic, minced chives, jalapeno pepper, seeded and minced, salt, sour cream, vegetable oil, for frying, yellow cornmeal, flour, essence , recipe follows, buttermilk, hot sauce, salt, raw oysters, drained and patted dry on paper towels, crisp-cooked bacon, crumbled , for garnishing

white shoepeg corn, drained, sour cream, mayonnaise, cheddar cheese, shredded, onion, diced, bell pepper, diced, jalapeno peppers, diced

white shoepeg corn, drained, sour cream, sharp cheddar cheese, shredded, parmesan cheese , fancy, mayonnaise, green onion, chopped, red bell pepper, seeded and chopped, fresh jalapeno pepper, seeded and chopped, parsley flakes, salt and pepper, paprika (to garnish )

sour cream, mayonnaise, ground cumin, garlic, minced, a dash of cayenne pepper, mexicorn, drained, shredded sharp cheddar cheese, jalapeno pepper, diced , or to taste, onions, salt and pepper to taste

eggs, whisked, sour cream, heavy whipping cream (or use evaporated milk), vegetable oil, butter, melted (or use liquid margarine), sweet whole kernel corn, undrained (or use fresh or frozen corn kernels), all-purpose flour, yellow cornmeal, sugar, baking powder, salt (or more to taste), pepper, add 1/2 cup shredded cheddar cheese , chopped jalapenos or red pepper, if you like

sour cream, fresh lime juice, jalapeno, minced, water, canola oil, divided, chopped onions, jalapeno, minced, chopped cooked ham or 1 cup cooked sausage, fresh corn kernels, garlic cloves, minced, water, salt, stone ground cornmeal, shredded mozzarella cheese, divided, eggs, beaten, chopped fresh cilantro

white shoepeg corn, fresh jalapeno peppers, finely diced, mayonnaise, sour cream, chopped green onions, shredded cheddar cheese

flour, baking powder, salt, yellow cornmeal, eggs, nonfat sour cream, grated cheddar cheese (i use light cheese), creamed corn, seeded and chopped jalapeno pepper, butter, melted

chicken stock, dry white wine, garlic clove, fresh thyme, dozen ) littleneck clams in the shell, scrubbed clean, unsalted butter, diced onion, diced leek, white part only, diced carrot, diced celery, ears fresh sweet corn, shucked , kernels removed, reserving cobs, heavy cream, salt, freshly ground white pepper, juice of 1/2 small lemon, heavy cream , whipped, sour cream, jalapeno pepper, cored, seeded, and minced, chopped cilantro, salt, freshly ground white pepper, lemon juice

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.