ROASTED CORN, TOMATO AND GARLIC QUESO
Perfect for game day and potlucks, this creamy queso recipe is chock full of roasted corn, tomatoes and garlic. Ready in under an hour, serve the dip warm with your favorite chips.
Provided by Cindy Rahe
Categories Appetizer
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
- Break apart garlic bulb into cloves but leave skins on. In large bowl, toss garlic cloves, corn and tomatoes with 1 tablespoon of olive oil; spread on cookie sheet.
- Roast 25 to 30 minutes or until vegetables are caramelized around edges a little bit. Remove from oven; set aside to cool.
- While vegetables are roasting, in 3-quart saucepan, heat remaining tablespoon oil over medium heat. Add shallot and salt; cook until softened and translucent. Stir in evaporated milk and green chiles. Heat to boiling. Add cream cheese, stirring well to combine. In 2 batches, add Cheddar and pepper Jack cheese, stirring well after each addition until combined. Remove from heat.
- Squeeze cooled cooked garlic from skins into cheese mixture. Fold in roasted corn and tomatoes. Serve queso warm with chips.
Nutrition Facts : ServingSize 1 Serving
ROASTED-GARLIC TOAST WITH TOMATO
Martha likes to use a rustic boule with a bit of rye in it for a denser, moister crumb. It toasts up beautifully without drying out and makes the ideal canvas for meltingly tender garlic confit, juicy Campari tomatoes, and fresh parsley.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Brush bread with oil; season with salt and pepper. Arrange on a baking sheet and bake until golden around edges but still soft in centers, about 10 minutes. Spread with garlic confit and top with tomatoes. Drizzle with oil, and sprinkle with salt and parsley.
ROASTED TOMATOES WITH GARLIC
Delicious side dish with pasta or throw it on your salad for a perfect addition.
Provided by Jodi
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
- Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
- Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.
Nutrition Facts : Calories 63.6 calories, Carbohydrate 5.3 g, Fat 4.8 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 9.4 mg
PAN-ROASTED CORN AND TOMATO SALAD
You can take a corn and tomato salad in a number of directions, but at the end of the day it shouldn't be much more than a dish you can make perfectly only in mid- to late summer, and one that showcases its primary ingredients. My version here marries corn and tomatoes with chile, avocado, cilantro and lime. It is just plain good. At the end, you've got meaty smokiness from bacon; that incredible sweetness of corn; the fruity acidity of tomato; the tender, smooth fattiness of avocado, and the sharpness of chile. It's a summer winner, one that you shouldn't even try after the first frost.
Provided by Mark Bittman
Categories easy, quick, one pot, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just softened, about 5 minutes, then add corn. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more minutes; remove from heat and let cool for a few minutes. Drain fat if you wish.
- Put lime juice in a large bowl and add bacon-corn mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 692 milligrams, Sugar 10 grams, TransFat 0 grams
ROASTED CORN AND TOMATO SALSA
Grilling tomatoes, jalapeños and corn makes for a nice mix of flavors. The sweetness of the corn contrasts well with the charred and picante flavors of the salsa. I've added corn to salsa fresca before, but this time, eyeing generous ears of corn on the cob in the market, I imagined it grilled or roasted in a roasted tomato salsa. I used as a starting point the renowned chef Rick Bayless's terrific roasted jalapeño tomato salsa with fresh cilantro, from a book he published in 1998 called "Salsas That Cook." After I had grilled the tomatoes and jalapeño under a broiler (you could also cook them on a grill), I grilled an ear of corn, also under a broiler. The kernels take on a beautiful color, and their sweetness contrasts nicely with the charred and picante flavors that run through this salsa. The corn also contributes crunch. The salsa is great with tacos, chips, and grains, and is particularly good with chicken.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, sauces and gravies, appetizer, side dish
Time 45m
Yield Makes a little about 2 1/2 cups
Number Of Ingredients 9
Steps:
- Preheat broiler and set rack 4 inches below. If your broiler and oven are separate, also preheat the oven to 425 degrees. Line 2 baking sheets with foil.
- Place tomatoes and jalapeños on one of the baking sheets and set under broiler, about 4 inches from heat. Broil for about 6 minutes, until skins are charred and blackened in spots. Using tongs, flip over tomatoes and jalapeño and continue to broil for another 6 minutes. The tomatoes and chiles should be softened and cooked through as well as charred. Tip tomatoes and chiles, along with any juices in the pan, into a bowl and allow to cool.
- Place corn on baking sheet and set under the broiler. Broil until you hear the kernels beginning to pop, 2 to 4 minutes. Corn should be nicely browned on one side. Flip over and broil for 2 minutes, or until you hear popping, on the other side. Remove from heat, allow to cool, then cut kernels from cob and set aside.
- If using the same oven to roast the onions, turn heat down to 425 degrees. Break up onions into rings and place on baking sheet in a single layer. Add garlic and place in oven. Roast, stirring every 5 minutes, until onions have softened and are lightly browned and charred on edges and garlic is soft and browned in spots, about 15 minutes. If some of the smaller pieces of onion begin to char more quickly than others, remove them sooner.
- Stem jalapeños and place with onions and garlic in a food processor fitted with the bowl as necessary. Transfer to a large bowl.
- When tomatoes are cool enough to handle, core and discard skins (hold over bowl to catch juices). Place in food processor with juice and pulse to a coarse purée. Add to bowl with chopped onions, garlic and jalapeño. Add the vinegar, season generously with salt (Rick Bayless recommends a generous teaspoon), and stir in the cilantro and corn. If desired, thin out with water.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 2 grams, Carbohydrate 67 grams, Fat 3 grams, Fiber 14 grams, Protein 12 grams, SaturatedFat 0 grams, Sodium 2132 milligrams, Sugar 26 grams
GRILLED TOMATO WITH FRESH CORN
Grilling the tomatoes and corn makes this side dish feel special and it's so simple to do. I like to serve it with French bread, but it's "killer" dished up on its own. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Sprinkle tomatoes with salt and pepper., Brush corn with 1 tablespoon oil. Grill, covered, over medium heat 10-12 minutes or until lightly browned, turning occasionally. Grill tomato slices 1-2 minutes on each side or until lightly browned., Cool corn slightly. Cut corn from cobs; transfer to a small bowl. Stir in green onion, parsley, olives, capers, garlic, lemon juice, lemon zest and remaining oil., Serve corn mixture over tomatoes; sprinkle with cheese. If desired, serve with baguette slices.
Nutrition Facts : Calories 123 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 263mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED CORN, TOMATO AND QUESO FRESCO SALSA
I got the basics of this recipe from a Mexican woman who was demonstrating recipes with Queso Fresco cheese in the grocery store. She did not have a written recipe, just a basic description, which I have added ingredients to. This is always a favorite. It is wonderful to scramble with eggs the next morning. The level of heat...
Provided by Mary Black
Categories Vegetable Appetizers
Time 45m
Number Of Ingredients 8
Steps:
- 1. Cut the Roma tomatos in half across the short axis. Squeeze, with the cut side down over a bowl or sink to remove seeds and juice. Dice the tomatos into a 1/4 inch dice and place into a large bowl.
- 2. Shuck the fresh sweet corn. I roast it over the open flame on my gas stove until there are brown spots and it is popping. Cut the stalk off the cob so it will sit flat. I stand the end of the cob up on the bottom of a wide flat bowl or pan and cut the kernels off with a sharp knife and let them fall into the bowl. Add to the bowl with the tomatos.
- 3. Cut the jalapenos in half length wise and remove the seeds and membrane. Slice each half of the jalapeno into very thin strips. Pile the strips up and cut cross-wise into very small dice. I always taste a small piece of the chili to make judge the heat before adding to the bowl-you can always add more, but it is hard to remove once added. Cut the roots off the green onions. Slice the onions thinly, including the lower half of the green part. Clean the cilantro--I wash it and spin it in my salad spinner to dry it. You can roll it in a clean dish towel also. Chop the cilantro including the upper portion of the stems. Add all items to the bowl.
- 4. Crumble the Queso Fresco into the bowl with the other ingredients. Add salt--I always start with around a teaspoon, and adjust after I have add the lime juice. Squeeze the juice of three of the limes into the bowl. Stir together and taste--I always taste with tortilla chips--and add more salt or lime juice if needed. This is ready to serve as soon as it is made, but, it can be made the night before. It will accumulate juice which you will want to drain if there is too much there.
- 5. I adjust all ingredients to suit my taste and/or those I am cooking for.
SAUTEED CORN WITH TOMATOES & BASIL
"We harvest the veggies and basil from our backyard garden just minutes before fixing this recipe! It's so fresh and easy-and always delicious with grilled fish or meat." Patricia Nieh - Portola Valley, California
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, saute corn in oil until crisp-tender. Stir in the tomatoes, salt and pepper; cook 1 minute longer. Remove from the heat; sprinkle with basil.
Nutrition Facts : Calories 85 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
SPICY CORN CHURROS WITH ROASTED TOMATO SALSA CON QUESO
Make and share this Spicy Corn Churros With Roasted Tomato Salsa Con Queso recipe from Food.com.
Provided by Rick M.
Categories Sauces
Time 2h
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Special Equipment: A pastry bag and a large closed star tip (we used size 845 tips); deep-fry thermometer.
- Preheat oven to 350°. Toast cascabel until fragrant and lightly browned, about 5 minutes. Remove chiles from baking sheet, let cool.
- Increase oven temperature to 450°. Roast tomatoes, fresnos and onion on a clean rimmed baking sheet until skin is browned and beginning to separate from flesh, 30-35 minutes. Transfer to a blender and add garlic, lime juice, and 2 teaspoons salt; blend until smooth. Add cascabel and blend until coarsely chopped. Let sit at room temperature until ready to serve.
- Melt butter in a medium saucepan over medium heat. Stir in flour and cook until incorporated, about 1 minute. Whisk in milk and continue to cook until mixture comes to a boil and thickens, about 4 minutes. Reduce heat to low, gradually add both cheeses, and cook, stirring constantly, until cheese is completely melted and queso is smooth. If it seems too thick, stir in a little more milk. Keep warm until ready to serve.
- Do Ahead: Salsa and queso can be made 2 days ahead. Cover and chill speperately. Bring salsa room temperature before serving; warm queso until smooth and creamy.
- Fit pastry bag with star tip. Whisk chili powder and 1 tablespoon salt in a small bowl; set aside.
- Bring milk, butter, cumin, 1¼ teaspoon salt, and ½ cup water to a simmer in a medium saucepan over medium-high heat. Using a wooden spoon, add flour and cornmeal in one go, and vigorously mix until dough comes together, about 30 seconds. Let sit in pan for 10 minutes to hydrate the cornmeal. Transfer to the bowl of a stand mixer or a large bowl.
- Using a stand mixer fitted with the paddle attachment on medium-low speed, add eggs to dough, one at a time, making sure to incorporate each egg before adding the next (alternatively, stir vigorously with a wooden spoon). Dough will look broken at first; continue to beat, scraping bowl occasionally, until dough is smooth, glossy, and somewhat stretchy (pull off a small piece of dough and stretch it-it shouldn't break). Spoon dough into prepared pastry bag.
- Pour oil into a large pot to come halfway up the sides. Fit pot with thermometer and heat over medium-high until thermometer registers 350°. Holding bag at an angle so tip is a few inches above surface of oil, squeeze out dough, moving the bag as you squeeze so dough is piped in a 6" length into oil. Using a paring knife, cut off dough at the tip to release into oil. Repeat process to make 4 more dough lengths. Fry churros, turning once and adjusting heat as needed to maintain oil temperature, until golden brown on all sides, 2-3 minutes per side. Transfer to a paper towel-lined baking sheet. Repeat with remaining dough.
- Sprinkle warm churros with reserved chili-salt mixture mixture. Dollop salsa over warm queso and swirl to combine; serve with warm churros.
Nutrition Facts : Calories 663.4, Fat 48, SaturatedFat 29.1, Cholesterol 224.7, Sodium 553.7, Carbohydrate 31.6, Fiber 3.5, Sugar 5.3, Protein 28.9
More about "roasted corn tomato and garlic queso recipes"
SAUTéED CORN AND TOMATOES - BUDGET BYTES
From budgetbytes.com
4.7/5 (11)Total Time 25 minsServings 4Calories 120 per serving
- Mince the garlic and sauté it with butter in a large skillet over medium-low heat for one to two minutes, or just until softened.
- Add the diced tomatoes (with juices) to the skillet, along with the basil, salt, pepper, and sugar. Stir to combine and turn the heat up to medium. Allow the skillet to simmer for about 10 minutes, or until most of the juices have evaporated and the mixture has thickened.
- Add the frozen corn to the skillet (no thawing needed). Stir to combine and heat through (3-5 minutes). Taste and adjust the salt if needed. Sprinkle with a handful of fresh chopped parsley if desired.
CORN QUESO RECIPE | HOW TO MAKE QUESO WITH CORN
From thekittchen.com
Servings 8Estimated Reading Time 5 minsCategory AppetizerTotal Time 15 mins
- Shuck the corn, and then steam it in a large pot filled with 2 inches of water. It takes about 8-10 minutes for the corn to get tender. Let the corn cool and then slice it off the cob.
- Melt the butter in a saucepan over medium heat. Whisk in the cornstarch, and let cook over the heat for one minute, while whisking. Then whisk in the evaporated milk, and continue to whisk until the milk and cornstarch mixture are well blended. Let the mixture thicken a little.
- Reduce the heat to low. Stir in the cream cheese. Once the cream cheese has been mixed in, add the cheddar and monterey jack a little handful at a time. Wait for each addition of cheese to melt before you add more, this is the way to make sure your queso is nice and smooth.
ROASTED TOMATO SALSA - ONCE UPON A CHEF
From onceuponachef.com
PAN-ROASTED CORN AND TOMATO RELISH RECIPE | MYRECIPES
From myrecipes.com
ROASTED CORN TOMATO AND GARLIC QUESO- WIKIFOODHUB
From wikifoodhub.com
SUPER SPREAD: TACKLE THESE 6 FAVORITE TAILGATE RECIPES ON SUNDAY
From courant.com
ROASTED TOMATO POBLANO SALSA RECIPE - COOKING ON THE WEEKENDS
From cookingontheweekends.com
ROASTED CORN, TOMATO AND GARLIC QUESO | RECIPE
From pinterest.com
SLOW COOKER QUESO BLANCO DIP (WHITE QUESO) | GOOD LIFE EATS
From goodlifeeats.com
PASTA WITH CORN, SLOW-COOKED TOMATOES, AND GARLIC CONFIT - FOOD52
From food52.com
45 BEST CORN TORTILLA RECIPE IDEAS (TOSTADAS, MIGAS & MORE!)
From cookingchew.com
ROASTED TOMATOES AND GARLIC RECIPE - TOM COLICCHIO - FOOD & WINE
From foodandwine.com
TOMATO AND GARLIC PIE RECIPE | BON APPéTIT
From bonappetit.com
BUFFALO CHICKEN DIP, CHILI, CHEESESTEAKS AND MORE TOP SUPER BOWL ...
From abcnews.go.com
17 LEFTOVER POT ROAST RECIPES THAT'LL WOW YOUR FAMILY
From cooking.lovetoknow.com
You'll also love