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How To make Corn and Zucchini Au Gratin with Chipotle Peppers
2 Tbs. corn oil
1 small onion
diced
3 cups corn kernels :
fresh or frozen
2 small zucchinis grated
2 canned chipotles :
minced
1 cup Monterey jack cheese grated
2 eggs :
beaten
salt and pepper to taste 2 corn tortillas -- stale; ground
1. Preheat oven to 400 degrees. 2. In a large skillet heat oil over medium heat; add onion and saute until soft. 3. Stir in corn, zucchini and chipotles and cook for 6-7 minutes stirring often. 4. Remove from heat and stir in 3/4 cup of the cheese and the eggs, season to taste. 5. Spread corn mixture into a greased casserole. 6. Crumble stale corn tortillas (use tortilla chips if you have too), and mix with remaining cheese. 7. Sprinkle cheese/tortilla mixture over top and bake for 20 minutes until golden brown and heated through.
How To make Corn and Zucchini Au Gratin with Chipotle Peppers's Videos
The Very Best Potatoes Au Gratin Recipe
Thinly sliced potatoes are combined with butter, cream and tons of cheese before being baked to a bubbly, golden perfection. Simple to prepare and fantastic for entertaining.
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INGREDIENTS
3 ounces Butter
1 garlic clove minced
4 tablespoons cornstarch
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
2 cups low-fat milk
2 cups shredded white cheddar
5 cups thinly sliced yukon gold potatoes
INSTRUCTIONS
Preheat oven to 350°.
In a large saucepan, melt the butter over low heat. Stir in the garlic and cook 1 minute. Whisk in the cornstarch, salt and pepper until smooth.
Gradually add the milk and bring to a boil. Cook the sauce stirring constantly until thickened, approximately 2-3 minutes.
Remove from heat and stir in 1 1/2 cups of the cheese until melted. Stir in the potatoes.
Transfer to a 2 quart baking dish coated with cooking spray. Sprinkle with the remaining cheese. Cover and bake 30 minutes. Uncover and bake an additional 30-45 minutes or until the potatoes are tender and the sauce is golden brown and bubbling.
Remove from the oven and allow to stand 5-10 minutes before serving.
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Sweetcorn Fritters and Yoghurt Dip | Gordon Ramsay
Canned food can be a good store-cupboard staple. These spicy, savoury sweetcorn fritters are a perfect example: a great dish made with store-cupboard ingredients and some fresh herbs.
#GordonRamsay #Cooking
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Cheesy Vegetable casserole /easy delicious one pot meal
Serving Size:4-5
Ingredients:
ELBOW MACARONI-2 CUPS
MILK -3 CUPS
CHEESE-2 CUPS
FLOUR-2TBSP
VEGETABLES-ZUCCHINI, CORNS, AND PEAS- 1/2 CUPS EACH
CHILLI FLAKES-2TSP
BLACK PEPPER-1 TSP
GARLIC SALT-ITSP
OIL-I TBSP
BUTTER -3 TBSP
TOMATO KETCHUP
RED CHILLI SAUCE
OREGANO-2 TSP
Fresh Summer Corn 10 Ways | Elote, Corn Gratin, Corn Chowder & More!
Hello Food Wishers! Chef John’s Corporate Overlords here with 10 ways to use fresh summer corn! Golden ears of sweet corn are one of summer’s true delights, and these recipes will help you make the most of it. Start with Chef John’s method for the Easiest Corn on the Cob Ever or add a dash of flavor with Mexican Grilled Corn. Summer Vegetable Cavatelli with Fresh Corn Cream is a creamy, dairy-free meal that really showcases corn. Whether you want Crispy Fresh Corn Fritters or Cheesy Bacon Corn Gratin, Chef John has the perfect fresh corn recipe for you!
Easiest Corn on the Cob Ever:
Mexican Grilled Corn (Elote):
Summer Vegetable Cavatelli with Fresh Corn Cream:
Ba'corn (Cheesy Bacon Corn Gratin):
Seared Scallops on Fresh Corn Cream:
Crispy Fresh Corn Fritters with Crab:
The Ultimate Fresh Corn Soup:
Creamy Corn Pudding:
Quick Creamed Curried Corn:
Creole Crab & Corn Chowder:
00:00 Easiest Corn on the Cob Ever
03:11 Mexican Grilled Corn (Elote)
08:01 Summer Vegetable Cavatelli with Fresh Corn Cream
14:59 Ba'corn (Cheesy Bacon Corn Gratin)
22:03 Seared Scallops on Fresh Corn Cream
29:19 Crispy Fresh Corn Fritters with Crab
36:03 The Ultimate Fresh Corn Soup
41:23 Creamy Corn Pudding
48:10 Quick Creamed Curried Corn
50:48 Creole Crab & Corn Chowder
Scalloped Sweet Potatoes with Michael's Home Cooking
The tender layers separated with the heavy cream collapse in your mouth with a wonderful flavor you cannot forget. You must make these Scalloped Sweet Potatoes with or without the chipotle sauce!
Ingredients:
3 pounds sweet potatoes sliced to 1/16 inch or 1.5mm
2 cups heavy cream
2 teaspoons chipotle adobo sauce (optional)
salt/pepper
Layer your sweet potatoes then lightly spoon some of the cream over each layer.
Every other layer, salt and pepper lightly.
Bake 375F covered with foil for 35 minutes.
Remove the foil and bake uncovered for 40 to 45 minutes or till top is browned a bit.
If you make this I would love to hear your thoughts!
Thank you for watching!
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Music from:
Song used: Brandenburg Concerto No.4-1