Corn And Tomato Stew Recipes

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CORN AND TOMATO STEW



Corn and Tomato Stew image

A satisfying and full-flavored 30-minute stew made with fresh corn straight from the cob, grape tomatoes, chopped jalapeño and white wine.

Provided by Cheri Liefeld

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 14

3 tablespoons butter
1 large shallot, coarsely chopped
3 slices bacon
1/2 cup white wine (such as Pinot Grigio)
3 cloves garlic, chopped
1 large jalapeño chile, finely chopped
1 chipotle chile, finely chopped, if desired
3 cups chicken stock or Progresso™ reduced-sodium chicken broth
4 ears fresh corn, shucked, kernels cut from cobs, cobs reserved
1/2 cup grape tomatoes, halved
1/4 cup finely chopped fresh cilantro leaves
1 tablespoon fresh lime juice
Salt and freshly ground black pepper
Additional fresh cilantro leaves for garnish

Steps:

  • In 4-quart Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Add shallot and bacon; cook until bacon is thoroughly cooked.
  • Add wine; heat to boiling and cook until reduced by half. Add garlic and both chiles; cook 1 minute, stirring frequently. Add chicken stock and corn cobs; cook about 10 minutes or until liquid is reduced by half.
  • Remove and discard corn cobs. Add corn kernels; simmer over medium heat, stirring frequently. Stir in remaining tablespoon butter. Add tomatoes, chopped cilantro and lime juice; stir gently. Season to taste with salt and pepper. Serve stew in bowls, garnished with cilantro leaves.

Nutrition Facts : ServingSize 1 Serving

CORN WITH TOMATOES AND HERBS



Corn with Tomatoes and Herbs image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

4 ears of corn, husked
2 tablespoons unsalted butter
2 cups assorted cherry or grape tomatoes, halved
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh basil

Steps:

  • Cut the corn kernels off the cobs and transfer to a medium bowl. Using the back of the knife, scrape the cobs to release the corn milk into the bowl.
  • Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the tomatoes and cook until softened, about 3 minutes. Stir in the corn and corn milk, 1 tablespoon water, 3/4 teaspoon salt and a few grinds of pepper and cook until the kernels are tender,3 to 5 minutes. Remove from the heat and add the chives, basil and the remaining 1 tablespoon butter; toss to combine.

CORN AND STEWED TOMATOES



Corn and Stewed Tomatoes image

Make and share this Corn and Stewed Tomatoes recipe from Food.com.

Provided by Parsley

Categories     Corn

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

3 tablespoons butter
1 medium onion, thinly sliced
1 green bell pepper, sliced into thin strips
3 cups frozen corn, partially thawed
1 (15 ounce) can stewed tomatoes, undrained
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried basil

Steps:

  • In a saucepan over med-high heat, melt butter and saute the sliced onion for about 3 minutes; add bell pepper and tomatoes. Bring to a boil; reduce heat, cover and simmer for about 10 minutes.
  • Add corn and seasonings and simmer for 5 minutes, or until corn is tender.

BLACK-BEAN-AND-CORN STEW



Black-Bean-and-Corn Stew image

Garnish this hearty vegetarian stew with sour cream, cheddar cheese, diced red onion, toasted pumpkin seeds, or chopped chives; serve with heated flour tortillas.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 9

4 teaspoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
2 teaspoons ground cumin
1 can (4 1/2 ounces) chopped green chiles
2 cans (15 ounces each) black beans, drained and rinsed
2 cans (14 1/2 ounces each) diced tomatoes in juice
Coarse salt
1 package (10 ounces) frozen corn

Steps:

  • In a large saucepan, heat oil over medium. Add onion; cook until softened, 5 to 6 minutes. Add garlic and cumin; cook, stirring often, until fragrant, about 2 minutes more.
  • To the pan, add chiles, beans, tomatoes and their juice, 2 cups water, and 3/4 teaspoon salt. Bring mixture to a boil; reduce heat to medium-low, and simmer, partially covered, until slightly thickened, about 20 minutes.
  • In a blender or food processor, puree 2 cups of the stew. Return the puree to the pan, and add corn; simmer until heated through, about 5 minutes. Serve hot.

Nutrition Facts : Calories 294 g, Fat 7 g, Protein 13 g

STEWED OKRA, CORN, AND TOMATOES



Stewed Okra, Corn, and Tomatoes image

Quick and easy, plus it is excellent with fresh cornbread.

Provided by TerryWilson

Categories     Side Dish     Vegetables     Tomatoes

Time 40m

Yield 6

Number Of Ingredients 11

4 slices bacon
1 cup chopped green bell pepper
1 red onion, sliced
2 cloves garlic, minced
1 pound okra - rinsed, trimmed, and sliced 1/2-inch thick
2 cups frozen corn
1 bay leaf
3 large tomatoes - peeled, seeded, and chopped
⅓ cup vegetable broth
salt to taste
black pepper to taste

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving grease in skillet. Crumble bacon into a bowl.
  • Heat bacon grease in the same skillet over medium heat and add bell pepper, onion, and garlic. Cook and stir for 3 minutes. Add okra, corn, and bay leaf. Cover skillet and reduce heat to low. Cook, stirring occasionally, 3 to 4 minutes more. Add tomatoes and broth. Cook until okra is tender as desired, about 10 minutes.
  • Remove and discard bay leaf. Season with salt and pepper. Serve garnished with crumbled bacon.

Nutrition Facts : Calories 136.4 calories, Carbohydrate 23.9 g, Cholesterol 6.6 mg, Fat 3.3 g, Fiber 5.7 g, Protein 6.7 g, SaturatedFat 1 g, Sodium 204 mg, Sugar 6.7 g

GRANDMA'S CORN STEW



Grandma's Corn Stew image

This treasured dish was one of my grandma's favorites, and I have fond memories of making this stew with my mother. Now I serve it to my own family.-Trisha Kaylor, Lebanon, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 4 servings.

Number Of Ingredients 8

1 pound ground beef
1 medium onion, chopped
1/3 cup chopped green pepper
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 tablespoon Worcestershire sauce
2 teaspoons sugar
1-1/2 teaspoons salt

Steps:

  • In a large saucepan, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour.

Nutrition Facts :

SUMMER PORK STEW WITH TOMATOES AND CORN



Summer Pork Stew With Tomatoes And Corn image

Provided by Florence Fabricant

Categories     dinner, soups and stews, main course

Time 1h45m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons lard or vegetable oil
1 1/2 pounds boneless pork for stewing, in 1/2-inch cubes
Salt and freshly ground black pepper
3 medium onions, halved and sliced thin
1 large clove garlic, minced
1 teaspoon ground cumin
2 teaspoons dried oregano
2 pounds ripe tomatoes, peeled and coarsely chopped
1 1/2 cups fresh corn kernels, from 3 to 4 ears
1 tablespoon minced flat-leaf parsley
2 tablespoons minced cilantro
1 Serrano or jalapeno chili, seeded and finely chopped, or to taste

Steps:

  • Heat lard or oil over high heat in large, heavy saucepan or Dutch oven. Add pork, and cook, stirring occasionally, until browned on all sides, about 10 minutes. Season with salt and pepper.
  • Reduce heat to low, add onions, and cook, stirring occasionally, until softened but not browned, for 8 minutes. Add garlic, cumin, oregano and tomatoes with their juice. Simmer partly covered until pork is tender, about 45 minutes.
  • Add corn, and simmer for 15 minutes. Taste for seasonings. Serve sprinkled with parsley, cilantro and chili.

Nutrition Facts : @context http, Calories 512, UnsaturatedFat 14 grams, Carbohydrate 29 grams, Fat 26 grams, Fiber 6 grams, Protein 41 grams, SaturatedFat 4 grams, Sodium 1189 milligrams, Sugar 10 grams, TransFat 0 grams

SAUTEED CORN WITH TOMATOES & BASIL



Sauteed Corn with Tomatoes & Basil image

"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

1 cup fresh or frozen corn
1 tablespoon olive oil
2 cups cherry tomatoes, halved
1/4 teaspoon salt
1/4 teaspoon pepper
3 fresh basil leaves, thinly sliced

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

STEWED CORN AND TOMATOES WITH OKRA



Stewed Corn and Tomatoes with Okra image

Categories     Onion     Tomato     Side     Sauté     Vegetarian     Corn     Bell Pepper     Summer     Okra     Jalapeño     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

6 scallions, chopped
1 fresh jalapeño, finely chopped, with seeds
1 large green bell pepper, coarsely chopped
3 tablespoons unsalted butter
1 pound tomatoes, coarsely chopped
3 cups corn (from 5 to 6 ears)
1/2 pound small fresh okra, trimmed, keeping stem end intact

Steps:

  • Cook scallions, jalapeño, bell pepper, and 1/2 teaspoon salt in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until scallions begin to brown, 7 to 9 minutes. Stir in tomatoes and cook, stirring occasionally, until broken down into a sauce, about 15 minutes.
  • Add corn and okra and cook, stirring occasionally, until just tender, about 15 minutes.

INDIAN CORN STEW



Indian Corn Stew image

Another recipe from one of my vast collection of cookbooks. This tastes like "cooked all day" but actually it doesn't take all that long. Great with a salad and big chunk of cornbread!

Provided by Jellyqueen

Categories     Stew

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 10

1 medium onion, chopped
1 medium bell pepper, chopped
2 tablespoons butter
1 lb ground beef
2 1/2 cups whole kernel corn (can be frozen, canned or fresh)
1 (10 ounce) can tomato soup
2 teaspoons sugar
1 1/2 teaspoons salt, to taste
1 tablespoon Worcestershire sauce
fresh cracked pepper

Steps:

  • Place butter in large sauce pan and begin to melt.
  • Add onions and peppers and cooking until tender.
  • Add ground beef and cook until browned.
  • Add corn,tomato soup, sugar, salt, pepper and Worcestershire sauce.
  • Cover and simmer 45 minutes.
  • Note: any of your favorite seasonings can be added to this at the same time you add the salt and pepper.

CHICKEN STEW WITH OKRA, CORN, AND TOMATOES



Chicken Stew with Okra, Corn, and Tomatoes image

This quick skillet stew may remind you of gumbo, if you serve it with a mound of white rice. Start the chicken first, so the fresh flavors of okra, corn, and tomatoes stay light and bright with only a brief simmering time at the end. Instead of rice, you can create a complete dinner plate with a side of roasted potatoes and a crisp, green salad. Add a piece of crusty bread, in either case, for a satisfying summer meal.

Provided by Bibi

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h5m

Yield 8

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
2 pounds boneless, skinless chicken thighs
2 teaspoons Cajun seasoning, or to taste
1 teaspoon ground black pepper, or to taste
1 cup chicken broth
½ cup chopped onion
2 cloves garlic, minced
2 cups sliced okra
1 ½ cups fresh corn kernels
1 cup diced fresh tomatoes
2 dashes hot sauce, or to taste
3 tablespoons water
2 tablespoons cornstarch

Steps:

  • Heat olive oil in a deep, 12-inch non-stick skillet over medium heat. Season each chicken thigh with Cajun seasoning and black pepper. Add chicken to shimmering oil and cook until browned, about 5 minutes per side.
  • Add chicken broth, chopped onion, and minced garlic. Bring to a boil, cover, reduce heat to low, and simmer until the chicken is almost done, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
  • Increase heat to medium, add okra, corn, and tomatoes, and bring to a boil. Replace lid, reduce heat to low, and simmer until vegetables are soft and internal temperature of the chicken is 165 degrees F (74 degrees C), about 10 more minutes.
  • Mix water and cornstarch together in a small bowl and stir into the sauce rapidly until thickened, about 3 minutes.

Nutrition Facts : Calories 256.9 calories, Carbohydrate 11.7 g, Cholesterol 71.4 mg, Fat 14 g, Fiber 2.2 g, Protein 21.1 g, SaturatedFat 3.6 g, Sodium 342.8 mg, Sugar 2.4 g

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