Any recipes incorporating sweet corn and tomatoes?

Question

Asparagus would be good, too.

Answer 1

Found this one for you - sounds good doesn't it? Check out the rest listed too.
Site used: http://www.cdkitchen.com/recipes/recs/67/Baked_CornStuffed_Tomatoes54947.shtml

Submitted by: rec.food.recipes Lindatn lindatn37932

Ready in: < 30 minutes
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 2


Categories:
Baked Corn Recipes
Tomatoes Recipes


Ingredients:
2 medium-sized ripe tomatoes
1 cup frozen kernel corn
1 tablespoon minced onion
1 tablespoon chopped green pepper
1 teaspoon vegetable oil
1/4 teaspoon thyme
1/4 teaspoon basil
freshly ground pepper to taste
1 tablespoon coarse bread crumbs
1 teaspoon margarine -- melted


Directions:

Preheat oven to 400 degrees. Cut the tops off tomatoes and scoop out seeds and pulp, leaving enough pulp to keep the tomato skin intact. Drain tomatoes upside down. Cook corn as directed on package. Saute onion and green pepper in oil until tender. Add corn, thyme and basil. Season to taste with pepper. Heat gently 1 minute. Fill tomatoes with corn mixture.

Place tomatoes in shallow baking dish and sprinkle tops with crumbs. Place 1/4 pat of margarine atop each tomato. Bake 10 to 15 minutes or until heated through.



This recipe for Baked Corn-Stuffed Tomatoes serves/makes 2

Recipe ID: 23803

View Similar Recipes:
Baked Corn Recipe
Baked Corn Recipe
Baked Corn Puff Recipe
Baked Corn Casserole Recipe

Answer 2

2 medium zucchini, washed and sliced
1 can sweet corn
1 can tomatoes (or 3-4 fresh tomatoes, chopped)
8-12 oz jack or cheddar cheese, shredded or grated
1/2 onion, sliced

Saute the onions and zucchini in a little oil 3-4 minutes, pour on the tomatoes and corn and let simmer a few minutes. Sprinkle on the cheese and stir until melted. Add salt and pepper to taste. This is called "calabacitas" or little squash in Spanish, but I don't think it's particularly latin style. It's very tasty...as anything with cheese on top usually is!

Answer 3

Oh Yeah...
My version of SUCCOTASH

4 strips bacon, diced
1 small onion, finely chopped
1 10-oz. package frozen corn kernels (or your sweet corn)
1 16-oz. package frozen lima beans
2 diced tomatoes
4 tbsp. unsalted butter
3/4 cup milk
Salt and pepper to taste

Yumm!

Answer 4

Cilantro Tomato Corn Salad

3 ears fresh corn in husks
1/4 cup butter, melted
2 roma (plum) tomatoes, chopped
1 jalapeno pepper, seeded and finely chopped
1/2 small red onion, finely chopped
2 cloves garlic, minced
1/2 bunch fresh cilantro, chopped
salt and freshly ground black pepper to taste
1 pinch salt-free lemon-herb seasoning (such as Mrs. Dash)

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DIRECTIONS:
Peel back corn husks, but leave them attached at the bottom. Remove the silks, and fold husks back up over the corn. Place on a dinner plate, and cook in the microwave for 5 minutes on High power, turning corn once half way through. Cool until cool enough to touch, then slice corn kernels from the cob and place them in a serving bowl.
Stir butter into the corn along with the tomatoes, jalapeno, red onion, garlic and cilantro. Season with salt, pepper, and seasoning blend. Mix well, taste, and adjust seasoning if necessary. Some people like the salad warm, but I prefer to chill it a little before serving.


Tomato Sauce Corn Chicken

8 bone-in chicken breast halves, with skin
1 cup all-purpose flour
1 tablespoon vegetable oil
2 (15 ounce) cans tomato sauce
2 (15 ounce) cans whole kernel corn
1/2 cup diced onion
2 cloves garlic, minced
2 tablespoons chili powder
1/2 teaspoon crushed red pepper flakes
salt to taste

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DIRECTIONS:
Dredge chicken in flour; heat oil in a large skillet and brown, about 5 to 7 minutes. Remove from heat and set aside.
In a large saucepan combine the tomato sauce, corn and onion and bring to a boil. Stir in chili powder, garlic, red pepper flakes and salt. Add chicken and reduce heat to low. Simmer for 60 minutes, to allow flavors to blend and penetrate the chicken.


Tomato Corn Chowder

Serves: 4-6 Printer Friendly Version

Ingredients
2 cups fresh corn or 1 pkg (10 oz) thawed frozen corn divided
2 cups water, divided
1/4 lb salt pork or bacon, diced
2 medium onions, chopped finely
1 Tbsp flour
1 cup milk
1 cup heavy cream
3 cups (about 1-1/2 lbs) seeded and diced fresh California tomatoes
1 Tbsp chopped, fresh basil or 1 tsp dried basil
1/4 tsp salt
1/2 tsp pepper
1 pinch cayenne pepper



Method
Puree 1 cup corn with 1/2 cup water in food processor; reserve. Saute salt pork until fat is rendered and bits are crisp. Remove with slotted spoon; reserve. To fat remaining in pan, add onion and cook over low heat, stirring occasionally, until onion is soft. Sprinkle with flour and cook 1 minute. Add reserved corn puree, remaining corn kernels and 1-1/2 cups water; simmer 5 minutes. Stir in milk and cream. Heat. Stir in California tomatoes, reserved salt pork, and remaining ingredients. Heat.

Answer 5

TOMATO MOZZARELLA CASSEROLE a million a million/4 cups packaged Onion and Garlic Croutons 3 medium ripe tomatoes, sliced a million/4 inch thick 6 oz shredded mozzarella cheese a million tablespoon dried oregano a million tablespoon dried basil leaves a million/2 teaspoon onion powder a million/2 teaspoon garlic powder salt and pepper to style 3 to 4 tablespoons bottled Italian OR French dressing Dressing Scatter croutons over bottom of a ten" glass pie dish. Overlap with tomatoes in a round progression to conceal croutons. Sprinkle mozzarella cheese over tomatoes. In a small bowl mix jointly oregano, basil, onion powder, garlic powder, salt and pepper. Sprinkle herbs and seasoning mix over cheese. Microwave, uncovered, on severe for 3 a million/2 to 4 a million/2 minutes or until eventually cheese is melted. remove and spoon dressing over accurate. Poke holes to allow dressing drain to croutons. let stand for 5 minutes for flavors to strengthen. Serve. CORN FRITTERS 2 eggs (yolks separated from whites) a million cup clean corn kernals or drained can corn a million/2 cup flour a million/2 teaspoon baking powder a million teaspoon sugar a million/2 teaspoon salt sprint paprika Beat egg yolks properly. Beat in corn kernals. Sift, then degree flour. Resift with baking powder, sugar, salt and paprika. mix dry aspects with yolk mix. Beat egg whites stiff yet no longer dry. Fold egg whites gently into yolk mix. Fry spoonfuls of batter on a greased griddle or skillet until eventually golden brown. Serve with butter. Do you want yellow squash? summer time SQUASH CASSEROLE 6 cups (2 kilos) yellow squash - sliced a million/4 cup chopped onion a million can condensed cream of chicken soup a million cup bitter cream a million cup shredded carrots (grated nice) a million (8 ounce) equipment pro herb stuffing a million/2 cup butter - melted In saucepan, carry water to boil and cook dinner sliced squash and chopped onion for 5 minutes and drain. combine in tremendous bowl, cream of chicken soup and bitter cream. Stir in shredded carrot. Fold in squash and onion. melt butter in tremendous skillet and combine with herb stuffing. In casserole dish spread 0.5 of the stuffing mix on the bottom. Spoon squash mix on accurate. Sprinkle last stuffing over squash mix. Bake at 350 tiers for 25 to 0.5-hour until eventually heated by.