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This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A recipe for rich, creamy cauliflower soup with Gruyère cheese.
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Savory grits with extra corn and green onion greens, Parmesan cheese, and parsley.
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This side dish of corn and green onion is dressed in white wine vinegar, lime juice, and tarragon.
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If you've ever had corn chips with a "hint of lime," you know how well the two go together; add the fiery flavor from the grill, and the result is heaven.
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Grilled corn and red cabbage slaw with a cilantro-lime dressing is a refreshing salad or topping for fish tacos.
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For this perfect vegetable taco recipe you will to get summer squash, cremini mushrooms, poblano peppers, mustard greens, and onion.
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This thick and hearty beef taco soup comes together in a flash. Ranch dressing mix sets it apart from your average taco soup.
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This is a quick-and-easy stir-fry vegetable dish with bell peppers and red onion seasoned simply with sesame oil, salt, and pepper.
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This soup is a staple in several New Orleans restaurants. If you don't like it spicy do not use the Creole seasoning, just add more salt and pepper. Serve with salad and garlic bread. It's easy and delicious!
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Sweet corn kernels take two different forms in these crispy cakes.
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This Mexican sweet cake made with fresh corn kernels will delight fans of sweet tamales.