340 tomato with corn and parmesan Recipes

  • Tomato, Corn & Cheese Galette
    olive oil, white onion, sliced thin, kosher salt and
    9 More
    olive oil, white onion, sliced thin, kosher salt, fresh ground black pepper, garlic, chopped fine, fresh basil, coarsely chopped (about 1/2 cup. packed), corn kernel, tart pastry dough (see my recipe), ripe tomato , cut into thick slices and drained on paper towels (about 3/4 lb.), gruyere or 3 oz parmesan cheese or 3 oz goat cheese, egg yolk, mixed with, milk
    1 hour 15 min, 12 ingredients
  • Tomato Corn Risotto With Shrimp
    diced tomatoes, vegetable broth or 4 cups seafood stock and
    11 More
    diced tomatoes, vegetable broth or 4 cups seafood stock, butter, minced onion, garlic cloves, minced, uncooked arborio rice, dry white wine, fresh corn kernels (about 2-3 ears ), shrimp, peeled and deveined, grated parmesan cheese, fresh basil leaf , cut into thin strips, salt, ground black pepper , to taste
    40 min, 13 ingredients
  • Corn and Tomato Gratin
    tomatoes , cut crosswise into litre/2-inch slices and
    11 More
    tomatoes , cut crosswise into litre/2-inch slices, yellow tomatoes , cut crosswise into litre/2-inch slices, salt, black pepper, fresh corn kernels (from 6 to 8 ears ), whole milk, heavy cream, fresh breadcrumbs (preferably from a stale baguette), basil, chopped, parmesan cheese, finely grated, unsalted butter, cut into small pieces, plus, butter , for ing pan
    1 hour , 12 ingredients
  • Tomato-and-Corn Pizza
    tomatoes, sliced, salt, freshly ground pepper and
    7 More
    tomatoes, sliced, salt, freshly ground pepper, prebaked italian pizza crust, refrigerated pesto, fresh corn kernels, grated parmesan cheese, sugar, fresh mozzarella, sliced, fresh whole or torn basil leaves
    10 ingredients
  • Baby Potatoes with Tomato-Corn Saute
    baby potatoes, halved, olive oil and
    7 More
    baby potatoes, halved, olive oil, fresh corn kernels (about 2 ears ), sliced garlic, salt, crushed red pepper, halved grape tomatoes, chopped fresh cilantro, fresh parmesan cheese, shaved (about 1/4 cup)
    9 ingredients
  • Ravioli With Corn - A
    refrigerated cheese ravioli, olive oil and
    4 More
    refrigerated cheese ravioli, olive oil, garlic cloves, minced, mexican-style corn, chopped tomato, grated parmesan cheese
    30 min, 6 ingredients
  • Tomato 'n' Corn Risotto
    water, whole milk, chicken broth, onion, finely chopped and
    9 More
    water, whole milk, chicken broth, onion, finely chopped, butter, garlic clove, minced, uncooked arborio rice, fresh corn (about 5 ears of corn), tomato, peeled, seeded and chopped, grated parmesan cheese, fresh basil leaves, thinly sliced, salt, pepper to taste
    15 min, 13 ingredients
  • Corn And Tomato Pasta Salad
    bow-tie pasta and
    12 More
    bow-tie pasta, fresh ears of corn or 1 cup whole kernel frozen corn, shredded, cooked chicken, tomato, seeded and chopped (about 3/4 cup), olive oil, vinegar, pesto, chicken broth or water, salt, pepper, romaine leaves, shredded parmesan cheese, snipped fresh basil
    2 hour , 13 ingredients
  • Corn and Tomato Gratin
    red or yellow tomatoes (4 medium), cut crosswise nto 1/2-... and
    9 More
    red or yellow tomatoes (4 medium), cut crosswise nto 1/2-inch-thick slices, salt, black pepper, fresh corn kernels (from 6 to 8 ears ), whole milk, heavy cream, fresh bread crumbs (preferably from a day-old baguette; an 8-inch piece, including crust), chopped fresh basil, grated parmesan (1/2 cup), unsalted butter, cut into small pieces, plus additional for buttering pan
    1 hour 45 min, 10 ingredients
  • Corn and Tomato Spoonbread
    nonstick cooking spray, for ramekins, cornmeal, milk and
    6 More
    nonstick cooking spray, for ramekins, cornmeal, milk, peaches and cream corn kernel, drained, salt and pepper, eggs , beaten until thick and airy, parmesan cheese, freshly grated, chopped chives, tomatoes, skinned , seeds removed and diced
    40 min, 9 ingredients
  • Parmesan Tomato and Corn Salsa Parmesan Tomato and Corn Salsa
    ears fresh whole corn, roma tomatoes and
    4 More
    ears fresh whole corn, roma tomatoes, fresh parmesan cheese, fresh basil leaf, ground black pepper , to taste, salt
    25 min, 6 ingredients
  • Polenta with Sundried Tomatoes and Parmesan Polenta with Sundried Tomatoes and Parmesan
    corn meal, sundried tomatoes and
    2 More
    corn meal, sundried tomatoes, pc brand ) light parmesan cheese, water
    4 ingredients
  • Creamy Polenta with Tomato-Corn Ragout Creamy Polenta with Tomato-Corn Ragout
    water, salt, coarse polenta (not instant ) and
    12 More
    water, salt, coarse polenta (not instant ), mascarpone cheese, plus more for serving, freshly grated parmesan cheese (2 oz), unsalted butter, freshly ground pepper, canola oil, chopped vidalia onion, fresh corn kernels (from 4 ears ), chopped seeded jalapeno, tomatoes--cored, seeded and coarsely chopped, coarsely chopped basil, coarsely chopped mint, thyme sprigs, for garnish
    15 ingredients
  • Sundried Tomato, Corn and Bacon Pasta Salad Sundried Tomato, Corn and Bacon Pasta Salad
    bacon, gemelli pasta (corkscrew pasta), ears corn and
    3 More
    bacon, gemelli pasta (corkscrew pasta), ears corn, sun-dried tomatoes , packed in oil, garlic clove, crushed and minced, parmesan cheese, grated
    35 min, 6 ingredients
  • Grilled Pizza with Tomatoes, Corn and Cheese Grilled Pizza with Tomatoes, Corn and Cheese
    warm water (105of. to 115of.), dry yeast and
    10 More
    warm water (105of. to 115of.), dry yeast, water, room temperature, coarse salt, unbleached all purpose flour, extra-virgin olive oil, grated parmesan cheese (about 3 1/2 oz), grated fontina cheese (about 6 oz), tomatoes, thinly sliced, fresh corn kernels or frozen, thawed, chopped fresh cilantro or italian parsley, minced seeded jalapenos
    12 ingredients
  • Poblano Chile Casserole With Corn And Cheese Poblano Chile Casserole With Corn And Cheese
    poblano chile casserole with corn and cheese and
    24 More
    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.
    20 min, 25 ingredients
  • Corn Crusted Beef Tornedoes with Roasted Corn Sauce Corn Crusted Beef Tornedoes with Roasted Corn Sauce
    olive oil, in all and
    12 More
    olive oil, in all, ears of fresh shucked corn (about 1 1/2 cups), coarsely chopped tomatoes, beef stock, chopped shallots, grated parmesan cheese, unsalted butter, softened, creole spice (recipe included), beef tornedoes, oil for searing, red bell peppers, green onions, grated parmesan cheese
    13 ingredients
  • Corn and Tomato Spoonbread (Food Network Kitchens) Corn and Tomato Spoonbread (Food Network Kitchens)
    unsalted butter , for the ramekins and
    11 More
    unsalted butter , for the ramekins, cornmeal, plus more for the ramekins, whole milk, corn kernels (from 2 ears corn), kosher salt, eggs, freshly grated parmesan cheese, minced fresh chives, tomatoes, extra-virgin olive oil, freshly ground pepper, pickled vegetables , such as carrots, green beans and okra, for serving
    40 min, 12 ingredients




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