CREAMY CORN PASTA WITH BASIL
There's no cream in this wonderfully summery pasta dish, just a luscious sauce made from puréed fresh corn and sweet sautéed scallions, along with Parmesan for depth and red chile flakes for a contrasting bite. Be sure to add the lemon juice and fresh herbs at the end; the rich pasta really benefits from their bright, fresh flavors. And while this is best made at the height of corn season, it's still quite good even with out-of-season supermarket ears, or with frozen corn.
Provided by Melissa Clark
Categories pastas, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water.
- Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper, transfer to a blender, and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.
- Heat the same skillet over high heat. Add butter and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. (It's O.K. if the butter browns; that deepens the flavor.) Add the corn purée and cook for 30 seconds to heat and combine the flavors.
- Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.
Nutrition Facts : @context http, Calories 549, UnsaturatedFat 8 grams, Carbohydrate 80 grams, Fat 18 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 9 grams, Sodium 498 milligrams, Sugar 8 grams, TransFat 0 grams
CORN WITH BASIL
Discover a whole new easy way to love corn! Cooked with onion and celery in butter and mixed with basil--mmm.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Rinse frozen corn with cold water to separate; drain. In 2-quart saucepan, melt butter over medium heat. Cook corn, onion and celery in butter 10 to 12 minutes, stirring frequently, until onion is tender.
- Stir in remaining ingredients; reduce heat. Cover and simmer 3 to 5 minutes or until corn is tender.
Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 3 g, TransFat 0 g
CREAMY CHICKEN WITH BACON AND CORN
Provided by Martha Stewart
Time 1h15m
Number Of Ingredients 12
Steps:
- Season chicken with salt and pepper. Heat oil in a large pot over medium-high heat. Working in batches, brown chicken until golden. Transfer to a plate; discard fat. Add bacon; cook until crisp. Drain all but 1 tablespoon fat. Add onion, garlic, and couscous; cook until couscous is golden, about 5 minutes.
- Add milk and thyme sprigs; bring to a simmer. Add chicken, skin side up. Reduce heat, cover, and simmer 30 minutes. Stir in corn and thyme leaves; cover and cook until liquid has almost evaporated, 15 to 20 minutes. Divide couscous and corn among 4 bowls. Top with chicken and arugula. Season with salt and pepper; drizzle with lemon juice and oil.
BREADED CHICKEN CUTLETS WITH LEMON BASIL SAUCE
This is best served with mashed potatoes, and corn because the sauce is delicious on all 3!Its important if you have the regular boneless chicken breast, to slice it into cutlets. You might want to double the sauce recipe if you like a lot sauce over your meal
Provided by 1Roze4me
Categories Chicken
Time 20m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Rinse Cutlets (if you have regular chicken breast, make sure you cut them into cutlets) and pat dry.
- Season cutlets with complete seasoning on both sides.
- Set aside.
- Mix eggs and milk and put breading in separate plate.
- Put cutlets into milk mixture and bread them so they are fully coated.
- Heat up canola oil or you can use butter in a skillet on medium heat.
- Put cutlets in the skillet and let them start cooking.
- In a small pot, mix the 4 tbs butter, lemon, salt, and basil until completed melted, then keep on low setting.
- When chicken is golden brown, remove and pour an adequate amount of lemon-basil sauce over them.
- Like I said, when I make this at my family's request I always serve mashed potatoes and corn because the sauce is perfect for all three.
- You can always double the sauce recipe if you serve the same sauce over everything, Not only does it taste great-- it looks pretty.
Nutrition Facts : Calories 369.9, Fat 16.4, SaturatedFat 8, Cholesterol 160.7, Sodium 976.5, Carbohydrate 26.8, Fiber 1.8, Sugar 2.5, Protein 27.8
CHICKEN AND CORN MEDLEY
I usually make this in the summer when all the vegetables are fresh from our garden, My family loves the "zip" in this dish...I like the fact that they're getting a wholesome meal.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a large resealable plastic bag, combine the flour, 1 teaspoon salt and 1/2 teaspoon pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, brown chicken in oil until chicken is no longer pink; remove and set aside. In the drippings, saute onion until tender. , Toss mushrooms with lemon juice. Add mushroom mixture to the skillet; cook and stir for 4 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the broth, mustard, basil, oregano, cayenne pepper, remaining salt and pepper and chicken. Simmer, uncovered, for 15 minutes. , Stir in the corn, tomatoes and green pepper; simmer for 10 minutes longer or until heated through. Sprinkle with parsley. Serve with noodles or rice if desired.
Nutrition Facts :
CORN AND CHICKEN DINNER
My interests are reading, gardening...and growing most of the ingredients I use in this dinner! There's something for every taste in this recipe. It would be great as a meal-in-one dish for a picnic or a reunion. My husband is a farmer, growing mostly grain. We have a daughter and a son, 14 and 13. All three of them became "fans" of this meal from the start!
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook chicken in 2 tablespoons butter over medium heat until browned on each side. Add two-thirds of the garlic; cook 1 minute longer. Reduce heat; stir in corn and water. Sprinkle with 1 teaspoon tarragon, salt and pepper. Cover and simmer for 20-25 minutes or until a thermometer inserted in chicken reads 170°-175°. , Meanwhile, in a small saucepan, cook both the remaining garlic and tarragon in remaining butter for 1 minute; set aside., Layer zucchini and tomatoes over the chicken mixture. Drizzle seasoned butter over all; cover and cook for 3-5 minutes or until heated through.
Nutrition Facts : Calories 297 calories, Fat 19g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 331mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
CORN-AND-CHICKEN PATTIES WITH BASIL SAUCE
Provided by Marian Burros
Categories burgers, main course
Time 20m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Chop onion, if whole.
- Heat large nonstick pan over very high heat. Add oil, and reduce heat to medium high.
- Saute onion until it begins to brown. Do not wash out pan.
- Scrape off kernels. Put corn and chicken into food processor; grind.
- Add bread crumbs, mustard, cumin and pepper to food processor. Mix well. Stir onion into the mixture.
- Shape 6 or 7 patties. Brown on both sides in the pan used for the onion, cooking for about 10 minutes.
- Mix yogurt and sour cream.
- Wash, dry and chop basil, and stir into the sour cream and yogurt. Serve with the patties.
Nutrition Facts : @context http, Calories 606, UnsaturatedFat 11 grams, Carbohydrate 72 grams, Fat 18 grams, Fiber 8 grams, Protein 37 grams, SaturatedFat 5 grams, Sodium 342 milligrams, Sugar 15 grams, TransFat 0 grams
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