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Results 1 - 10 of 43 for mexican corn zucchini
In a large saucepan, sauté ... in the broth, zucchini, corn, peppers, salt, and pepper. ... cheese. Garnish the soup with parsely and nutmeg.
(This can be substituted with ... flavor.) 1. Slice zucchini; cut kernels from cob. ... 3 cups of corn. 2. In flame proof ... hot. Makes 6 servings.
Slice zucchini; cut kernels from cobs. ... to 3 cups corn. In flameproof casserole, combine ... and bread is crisp. Serve hot. Makes 6 servings.
Cut corn from cobs (about 1 1/2 ... (6 servings.) One can (about 16 ounces) whole kernel corn, drained, can be substituted for the fresh corn.
Cut corn off the cob (you should ... 3 cups). combine zucchini, corn, onion, green pepper, ... cheese melts and the bread is crisp. 6 servings.
Combine all ingredients (except cheese), ... to oven until cheese melts. Yield: 6 to 8 servings. Note: Corn and zucchini should be well drained.
Heat oil in large Dutch ... 3 minutes. Add zucchini, yellow squash, chili powder, ... broth, black beans, corn, pintos, butter, and Tabasco. ... enjoy with tortilla chips.
Preheat oven to 350 degrees. ... tender. Add cilantro, corn and zucchini, heat 5 minutes. Pour ... chili powder to vegetables. Stir thoroughly.
9. GARDEN RICE
Saute green onions, green pepper ... until tender. Add corn, seasonings and parsley. Set ... 20 minutes. (*You may prefer to use less butter.)
10. MEXICALI SOUP
Sauté onion and garlic in ... Add broth, water, corn, tomatoes, zucchini, celery and oregano. Bring ... Serve and sprinkle with cheese.
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