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August 08, 2007

Comments

editor@tastebud

Sounds great! I'm going to try it tonight.

I've been cutting my corn off the cob before cooking it and then sauteeing the kernels before adding them to dishes. Last night I sauteed corn in a little butter with chili powder, lime juice and cumin to add to a tex-mex cream sauce that covered chicken breasts. I just find that i can give the corn some extra flavor without over cooking it. Maybe I'll throw them in with the other veggies in that touch of bacon grease - any way to make a veggie a little less healthy!!

editor@tastebud

Sounds great! I'm going to try it tonight.

I've been cutting my corn off the cob before cooking it and then sauteeing the kernels before adding them to dishes. Last night I sauteed corn in a little butter with chili powder, lime juice and cumin to add to a tex-mex cream sauce that covered chicken breasts. I just find that i can give the corn some extra flavor without over cooking it. Maybe I'll throw them in with the other veggies in that touch of bacon grease - any way to make a veggie a little less healthy!!

Jenny V.

We also had a bunch of corn left over from a cook-out we hosted that weekend, and this was a great way to handle it. This is the most "low fat" or healthy recipe I found for chowder so I had to try it.

I used microwave bacon where most of the grease is sucked away into the paper on the tray is is cooked in and used a little olive oil for my grease in sauteeing the veggies. I also sliced my shrimp in half lengthwise to make them go farther and to get a bit of shrimp in every bite.

Your Tex-Mex cream sauce sounds yummy over chicken, I have more corn in my fridge . . .sounds like I might have to try it. Thanks! JV

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