Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenVegetables - Corn - White Corn Salad
Famous Authors (View All Authors)
Vegetables - Corn -  White Corn Salad Post by :wealthwise Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2639

Click below to download : Vegetables - Corn - White Corn Salad (Format : PDF)

Vegetables - Corn - White Corn Salad

2 cups frozen shoepeg white corn -- thawed
3/4 cup tomato -- chopped
1/2 cup cucumber -- chopped
2 tbsp. green bell pepper -- chopped
3 tbsp. white wine vinegar
1 tsp. olive oil
1 tsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. pepper
1 clove garlic -- minced

Combine first 4 ingredients in a bowl; toss.

Combine vinegar and next 5 ingredients in a jar. Cover; shake vigorously. Pour over corn mixture; toss well.

Yield: 3 servings (serving size: 1 cup)
If you like this book please share to your friends :

Vegetables - White Corn With Szechwan Butter Vegetables - White Corn With Szechwan Butter

Vegetables - White Corn With Szechwan Butter
6 ears of freshly picked white corn 1/2 cup unsalted butter 2 cloves garlic, minced 1/2 tsp crushed Szechwan peppercorns 1/2 tsp. Asian chile sauce 1/2 tsp. salt 1/4 cup chopped fresh cilantro, basil or mint Steamed corn until barely cooked. Cut kernels off and place in a large bowl and keep warm. Place butter, garlic, peppercorns, chile sauce and salt in a 12-inch saute pan. Set aside cilantro, basil or mint. Place saute pan over medium heat. When butter melts and garlic begins to sizzle, remove saute pan from heat and stir in herbs.

Vegetables - Warm Corn Relish Vegetables - Warm Corn Relish

Vegetables - Warm Corn Relish
6 ears corn 2 Tbsp. vegetable oil 1/4 cup slivered red pepper 1/4 cup slivered green pepper 1/4 cup chopped red onion 2 Tbsp. chopped parsley 2 tsp. vinegar salt and pepper to taste Cut corn kernels from ears. In a saucepan over medium heat, heat oil. Add corn kernels and cook 3 to 6 minutes until tender. Stir in remaining ingredients and heat through. Makes 4 servings (154 calories per serving).