161 garlic butter parmesan corn Recipes

ears sweet corn in husks, butter, cubed, minced garlic, salt, grated parmesan cheese

green bell pepper, seeded and finely chopped, jalapeno pepper, seeded and finely chopped (optional), onion, chopped, fresh minced garlic, butter, divided (or use more or less ), all-purpose flour, cream-style corn, seasoning salt (or use 1/2 tsp white salt or to taste), black pepper (to taste), cream cheese, cubed, whole kernel corn, well drained, canned mushroom, well drained, swiss cheese, shredded, soft breadcrumbs, parmesan cheese

butter, chopped onion, butter, boneless skinless chicken breasts cut in halves, italian plum tomatoes undrained , cut into pieces.........., dry white wine, frozen pasta with broccoli corn and carrots in a garlic -seasoned sauce............, grated parmesan cheese, chopped fresh parsley

butter, onions, chopped, minced fresh garlic, celery ribs, diced, jalapeno pepper, seeded and finely chopped (optional), dried chili pepper flakes , to taste (optional), dried thyme, potatoes (peeled and cubed ), chicken broth or 2 cups turkey broth, half-and-half cream or 5 cups full-fat milk, oxo chicken bouillon powder or 2 chicken bouillon cubes, whole kernel corn, drained, cream-style corn, grated parmesan cheese, plus more, parmesan cheese, for topping, chopped cooked turkey, salt and black pepper, whipping cream, garlic-flavored croutons (optional)

garlic cloves, kosher salt , to taste, extra virgin olive oil, pumpernickel bread (cut into 3/4-inch cubes ), freshly ground black pepper , to taste, paprika , to taste, parmesan cheese, freshly grated, unsalted butter, celery ribs, minced, yellow onion, minced, fresh corn kernels, curry powder, flour, chicken stock, half-and-half, milk

corn bread/muffin mix, grated parmesan cheese, garlic powder, eggs, blue cheese salad dressing, butter, melted, frozen chopped spinach, thawed and squeezed dry, shredded cheddar cheese, chopped onion

corn cobs (untrimmed, unshucked, field-grown), butter, minced garlic, grated parmesan cheese

onion, chopped, garlic cloves, chopped, butter, flour, dry mustard, low-fat milk, parmesan cheese, light sour cream, salt and pepper, nutmeg, lean corned beef, cubed or shredded, potatoes, cooked, peeled, and cubed, frozen broccoli (about 1/2 of a 16 oz. package), refrigerated biscuits or 1/2 a recipe of parmesan cornmeal biscuit

frozen corn, green pepper, onion, garlic cloves, butter, olive oil, salt & pepper, shredded parmesan cheese , to sprinkle on top

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.

butter, white onion, finely diced, garlic, peeled,sliced, poblano chile , roasted,peeled,seeded,diced, ears fresh corn , roasted in husks until just tender about 10 minutes over charcoal,or 18 minutes in a 425 oven,cooled or 2 cups frozen corn kernels, roasted in single layer in oven,if you must, salt, toasted dried mexican oregano (or marjoram), lime , juice of, chihuahua cheese, grated (or substitute muenster), grated cotija cheese or 2 oz anejo cheese (or romano or parmesan cheese), vegetable oil, corn tortillas (as fresh as possible), lime wedge (to garnish ) (optional)

butter, smoked bacon, chopped, onion, minced (or a large shallot), red bell pepper, seeded and chopped, fresh corn kernels , cut from the cob (or 3 cup frozen corn, thawed), chipotle chile in adobo, chopped (or more if more heat is desired , or alternatively, use 1 - 2 tsp pure chile powder, such as ancho or), garlic cloves, minced, half-and-half cream, chicken broth, sugar (or more, to taste, depending on sweetness of corn), parmesan cheese, finely grated, salt & pepper, chopped chives (optional) or 2 tbsp parsley (optional)

ears corn, husks and silks removed, grapeseed oil, melted butter, fresh minced garlic, chopped rosemary leaves, grated parmesan, chopped sage leaves, salt and freshly ground black pepper, spicy aioli , recipe follows, minced garlic, stone-ground mustard, whole egg yolks, fresh lemon juice, blackening spice, grapeseed oil, salt and freshly ground black pepper, hot sauce, optional (recommended : tabasco)

butter, divided (can use more butter), frozen corn kernels, thawed, half-and-half cream, onions, finely chopped, green onions, chopped, fresh minced garlic (if you are a garlic lover then add in another tablespoon), green bell pepper, seeded and finely chopped (can use red bell pepper or use both!), jalapeno pepper, seeded and finely chopped, eggs, flour, salt and pepper (or use cayenne pepper for even extra heat!), parmesan cheese, divided, cheddar cheese

melted unsalted butter, garlic powder, ground cumin, paprika, ground tumeric, grated parmesan cheese, corn tortillas, salt

flour, ground hot air popped corn, baking powder, salt, sugar, melted butter, milk, eggs, well beaten, parmesan cheese, garlic clove, finely minced, fresh chives, finely chopped

corn husks, mayonnaise (reduced fat , or regular), parmesan cheese, grated, red bell pepper, chopped, serrano chili, minced (can be substituted for a jalepeno or 1/8 tsp cayenne pepper), lime, extra virgin olive oil or 1/2 tsp butter, garlic salt

butter, onion, chopped finely, garlic, crushed and chopped finely, bacon, rind and fat removed and diced finely, cream of asparagus soup (condensed ), asparagus, cuts & tips (or canned asparagusspears, cut into bite-sized pieces, drained), corn kernels, drained (i used 2 x 125g cans), water (1 cup is equivalent in volume to 1/2 a 420g can of soup - i just used the can to measure the liquids), milk, cream, dry white wine, chicken stock powder or 1 tsp vegetable stock powder (or 1 stock cube), black pepper, freshly ground, ground nutmeg, fresh thyme leaves or 1/2 tsp dried thyme, parmesan cheese, freshly grated