View Full Version : Corn Dishes
So what can you do with Corn besides Corn on the Cobb?
Corn, Corn Meal, Grits are what I am shooting for in the Corn Family.
Corn Fritters
1 1/3 cups of sifted Enriched Flower
1 1/2 Teaspoons baking powder
3/4 Teaspoon salt
2/3 cup milk
1 egg (well beaten)
Black pepper to taste
1 1/2 cups whole kernel corn (Drained)
Prep:
Mix all above items in a mixing bowl.
Deep Fry. Drop into the Hot oil by tablespoon full of the mixture. When they become golden brown remove and drain on a plate with paper towels.
Serve on a plate drizzle Maple Syrup over each portion. Great anytime of the year for Breakfast, Lunch or Dinner. Start to finish 10 min for this recipe.
Note: I sometimes put a little Vanilla in the mixture. My twist not my mothers.
NEXT Recipe:munchin
Corn Pudding from the Whistle Stop Restaurant in KY
Coking time: 45min
Preheat oven to: 325
2 Tablespoons Melted Margarine
2 Tablespoons Sugar
2 Tablespoons Flower
2 Tablespoon Salt
3 LG Eggs
2 cups Canned or Frozen Whole kernel Corn
2 cups canned Cream style Corn
1 1/2 cups Half & Half cream
Prep:
In a bowl blend the first four Ingredients, then Beat in the eggs. When that is done stir in the Corn and Cream Corn, then the 1/2 & 1/2 Cream blending well. Pour the mixture into a greased 1 1/2 quart casserole and bake at 325 for 45 min or until it is slightly puffed and golden brown.
Variation: Substitute 2 cups of frozen whole kernel corn with red and green peppers (Southwestern Style) for the 2 cups of whole kernel corn.
Next....:munchin
Okay B, am going to post this with a little fear, as it is not that fancy, but tastes really delicious.:o
Roasted Cornbread
On those chilly sea-side nights living in SoCal, I made a cornbread with roasted corn kernels, cheese, and a few jalepenos stirred in.
(I used a box mix for the batter itself, but don't tell anyone...)
Cut kernals off of a couple ears of corn, and place kernals on a cookie sheet.
Place them under the broiler in the oven until roasted, (light brown coloring.)
Prepare the cornbread of your choice recipie.
Once you have your cornbread batter prepared and mixed in a bowl:
Add about two cups of roasted whole kernal corn, ( preferably cut from the cob.)
Add about one cup finely shredded Cheddar Cheese
And 1/4-1/2 cup diced jalepenos
Add about 1/4 cup of buttermilk
Hand mix ingriedents together in the bowl.
Heat oven to 375
Put a well-greased cast iron skillet in the oven, for a few minutes or until it is hot.
Pour batter in to the skillet, and bake at about 450 for 35 min.
Remove from oven, and spread a little butter over the top.
Serve Hot.
Not bad for a blonde:D
May I make a Variation Recomendation:
I might add some diced Red and Green Peppers to the roasting corn and mix them all in and you would have a good mix of Sweet/hot items in the bread. I like the roasting idea.
Next:munchin
Here's a simple side dish I like to make.
3 cups frozen whole kernel corn
2 cups brown rice (I prefer "Minute Rice" brand)
1/2 red pepper
1/2 green pepper
Place corn in pot with water and cook. Add in 2 tablespoons of butter for taste while it's cooking.
Cook rice as per instructions on box. :D I add a little "Season all" seasoning while the rice is off the burner.
When corn is cooked, add to rice and mix.
Dice the peppers and add to mixture.
Place in baking dish and cover with Shredded cheese. I use either Cheddar or Fancy Mexican cheese.
Place in over at 325, until cheese is melted.
It's quick and easy, and seems to disappear fast when served. :D
Can I add a condiment for corn on the cob?
Spring onions
Olive oil
Nuoc mam
Corn on the cob
Chop a couple bunches of spring onions into about centimeter-sized sections, enough to fill about two cups. Put onions in small saucepan. Add enough olive oil to completely cover the onions. Cook over medium-low heat, stirring frequently, until the onions are soft and tender. Adjust the heat so as not to burn the onions. Add nuoc mam to taste. We like this salty, so I squirt liberally. Stir and set pan aside.
Peel corn on the cob, leaving some thin layers of husk to cover the kernels. Cook over a grill, turning frequently (I think there's a thread on here about grilling corn). Once the corn is steamed and cooked, remove remaining husk, if it hasn't burned off, and brown the kernels over the grill.
Spoon onions liberally over the corn on the cob and serve.
Can I add a condiment for corn on the cob?
Spring onions
Olive oil
Nuoc mam
Corn on the cob
Chop a couple bunches of spring onions into about centimeter-sized sections, enough to fill about two cups. Put onions in small saucepan. Add enough olive oil to completely cover the onions. Cook over medium-low heat, stirring frequently, until the onions are soft and tender. Adjust the heat so as not to burn the onions. Add nuoc mam to taste. We like this salty, so I squirt liberally. Stir and set pan aside.
Peel corn on the cob, leaving some thin layers of husk to cover the kernels. Cook over a grill, turning frequently (I think there's a thread on here about grilling corn). Once the corn is steamed and cooked, remove remaining husk, if it hasn't burned off, and brown the kernels over the grill.
Spoon onions liberally over the corn on the cob and serve.
Tried this yesterday. Not bad......
I also tried 4 pieces of corn with a twist.
Soaked the corn and husk (Silk Removed) in water for 1 hour.
Pealed back the husk again and added salt/ground black pepper/Lots of butter/fresh ground garlic/lots of butter. Pulled up the husk back over the corn and tied it up to keep the husk covering the corn. Placed the corn on the grill (Low heat side) and roasted until ready. Dipped each corn on the cob in a pan of water every 5 min to keep the husk from burning. (Quick Dip) so it did not get into the corn. This helps it cook and stay moist.
Prepared your mixture and added it to the corn when ready to eat. Really good.
Bryan
Nuoc mam the all purpose additive, not for the faint nasal orifice.
greenberetTFS
09-05-2008, 12:40
Nuoc mam the all purpose additive, not for the faint nasal orifice.
Penn,
OK,I give up...What is Nuoc mam? :confused:
GB TFS :munchin
Penn,
OK,I give up...What is Nuoc mam? :confused:
GB TFS :munchin
Vietnamese fermented fish sauce!
Loadsmasher
09-05-2008, 14:02
Vietnamese fermented fish sauce!
Whatever you do, do not add it to your buddy's shampoo bottle when he's not looking.
Tried this yesterday. Not bad......
I also tried 4 pieces of corn with a twist.
Soaked the corn and husk (Silk Removed) in water for 1 hour.
Pealed back the husk again and added salt/ground black pepper/Lots of butter/fresh ground garlic/lots of butter. Pulled up the husk back over the corn and tied it up to keep the husk covering the corn. Placed the corn on the grill (Low heat side) and roasted until ready. Dipped each corn on the cob in a pan of water every 5 min to keep the husk from burning. (Quick Dip) so it did not get into the corn. This helps it cook and stay moist.
Prepared your mixture and added it to the corn when ready to eat. Really good.
Bryan
Thanks, Bryan! I will try that method this weekend.
Regarding nuoc mam, my dad was once stationed in Phan Thiet, the nuoc mam capital of Vietnam. Today, in the DC metro area, I can find nuoc mam from Phan Thiet in the Asian grocery stores. My brother-in-law insists that dipping sauce should only be made with genuine Phan Thiet product, while the Squid brand should only be used in cooking. As for me, I can't tell the difference in taste, since dipping sauce also typically includes sugar, lemon or vinegar, chopped raw garlic, and Thai chili peppers. It's hard to grasp the subtle distinctions when your mouth is on fire.:D
Did a Roasted Corn Salsa last weekend
5 Ears of corn or so, roasted
2-3 Jalapenos, Seeded/finely chopped
Approx 1/2 finely chopped Red Onion
Approx 1-2 Bunches of Cilantro
a little olive oil or melted butter
Lime juice to taste
We shucked the corn and placed it over a hot Mesquite charcoal fire until some of the kernels were lightly charred and most were softening slightly. After roasting, we removed the kernels from the Cob and placed them in a bowl, then mixed in all the other ingredients.
Simple, and it is kick ass as a side dish, and I threw some in an omelet this morning with a bit of peppered bacon and some Chorizo and it was KICK ASS!.
some of the corn does dry out a bit, but when it's all mixed together it's no big deal, and the slight charring adds quite a bit of flavor.
Good times,
Blake
greenberetTFS
09-14-2008, 06:30
Vietnamese fermented fish sauce!
Thanks for the feedback....:D
GB TFS :munchin
CORN PUDDING
1 cup Cream Style Corn
1 cup Whole Kernel Corn
1 Tbsp. Flour
3 Tbsps. Sugar
1/2 tsp. Salt
2 Eggs
3/4 cups Milk
2 Tbsps. Butter "Melted"
Preparation:
Combine ingredients in order listed, pour into a 1 QT baking dish. Bake at 350 Degrees for 30 to 45 minutes. The dish is ready when you insert a knife near the center comes out clean.
Note: You can mix everything the day before and bake when needed. If you like cheese you can add some shredded cheese on top and return it to the oven with the Broiler turned on to melt and brown a bit of the cheese. This will take just a few minutes.
For large party's double all ingredients.