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Get Corn, Roasted Red Pepper and Cilantro Salad Recipe from Food Network
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This recipe is by Rena Coyle and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Peppery corn salad with freshly cooked corn, arugula, bacon, green onions, and cumin.
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A light, Frenchy twist on classic creamed corn.
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While honoring the recipe that has worked for decades, we choose to play up the custardy texture of this popular Chinese-American soup by adding an egg.
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These quick and delicious quesadillas are filled with rice, corn, black beans, and cheese and served with your favorite salsa.
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Like home canning, the canning process seals in corn's natural goodness and nutrition, making it the perfect, flavorful addition to these fritters.
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A bowtie pasta salad loaded with ingredients no one can resist.
cooking.nytimes.com
Fresh summer corn kernels, simmered with feta cheese and a little cream, make a buttery bed for shrimp sautéed in a tomato and bell pepper sauce Think of it as a lighter, sweeter and wholly inauthentic take on shrimp and grits If you crave this out of corn season, feel free to use frozen kernels instead.
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Enjoy this 5-ingredient brown rice pilaf as an easy side dish to any meal: rice and sauteed fresh corn and onions simmer in chicken broth.
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We love this in the summer with BBQ'd ribs or with tacos or enchiladas.
cooking.nytimes.com
This recipe is by Marian Burros and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.