Corn

Corn Pudding

Corn Pudding

A terribly delicious Midwestern staple. Recipe by way of my coworker Kat.

1/2 cup butter, softened
1/4 cup sugar
2 large eggs
1 cup (8 ounces) sour cream
1 package (8-1/2 ounces) corn bread/muffin mix
1/2 cup 2% milk
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1 small can green chiles (optional)
Pepper jack cheese (optional)

4
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Ceviche

Ceviche

Adapted from Bon Apetit, ~4 servings

Leche De Tigre

  • ⅔ cup fresh lime juice
  • 2 garlic cloves, smashed
  • 1 tablespoon (packed) chopped fresh cilantro leaves
  • ½ ají limo or habanero chile, seeded, halved lengthwise

  • ½ small red onion, chopped

  • ½ cup bottled clam juice (optional)
  • Kosher salt

Purée first 4 ingredients and 4 large ice cubes in a blender until smooth. Add onion; pulse 3–4 times. Strain liquid into a medium bowl. Stir in clam juice, if desired; season with salt. Cover and chill.

3
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Chile-Corn Custard Squares

Chile Corn Custard

A nice side for a BBQ, courtesy of Bon Appetit.

3 1/2 tablespoons vegetable oil, divided
1 large onion, finely chopped
Nonstick vegetable oil spray
1/4 cup all purpose flour
1/4 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg
2/3 cup shredded Mexican cheese blend or 1/3 cup sharp cheddar cheese mixed with 1/3 cup crumbled queso fresco, divided
1/2 cup sour cream (plus additional for garnish, optional)
1/2 cup canned creamed corn
2 tablespoons minced seeded jalapeño chiles

3
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Corn, Chili, and Cheese Salad

Grilled Corn Salad

Easy and delicious Bon Appetit recipe. Also keeps well in the fridge for several days and, in some ways, improves over time.

4 ears of corn, husked
1 large shallot, thinly sliced into rings
1 red chile (BA recommends Holland or Fresno, but a Jalapeño will do), optionally deseeded, thinly sliced into rings
¼ cup fresh lime juice
Kosher salt and freshly ground black pepper
4 tablespoons vegetable oil, divided
2 oz. fresh Cotija cheese or queso fresco, crumbled
¼ cup cilantro leaves with tender stems

4
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Corn Fritters

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2 large eggs
¼ cup all-purpose flour
2 tablespoons finely grated Parmesan
½ teaspoon kosher salt, plus more
2 cups fresh corn kernels (about 2 ears' worth)
2 scalliona, thinly sliced
1 jalapeño, seeded, finely chopped

2 tablespoons vegetable oil for frying

Sour cream and lime wedges (for serving)

In a food processor, pulse eggs to blend. Add flour, Parmesan, and ½ tsp. kosher salt and pulse until combined. Add corn, scallion, and jalapeño; pulse 3-5 times until a consistent, oatmeal-y texture.

3
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Corn Fritters

Corn Fritters

Via WhatIHaventCookedYet, a recipe for corn fritters (not unlike Venezuelan cachapas):

This is a slightly modified, and halved, version of the recipe.

1/4 Tbsp salt
1/2 Tbsp baking powder
1/4 cup flour
1/2 cup corn meal
1 egg, lightly beaten
1/2 cups buttermilk
1/8 cup melted butter
1 Tbsp honey
2 ears corn, kernels removed
1/4 cup cheddar cheese
Olive oil for frying

Mix together dry ingredients – salt, baking powder, flour and corn meal – in a large bowl.

2
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Empanadas

Empanadas

So, not really a true recipe, but pretty good and pretty easy. Maybe next time we'll get fancy and make our own empanada dough, but for the first try this turned out pretty good.

3
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Goat Cheese Corn Enchiladas

Goat Cheese and Corn Mole Enchiladas

In 2010, we attended a Oaxacan dinner as part of the annual Literary Feast on Capitol Hill. One of the dishes we ate was goat cheese, corn, and bean enchiladas with mole sauce. It was really delicious, and I finally got around to recreating it.

5
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Tamales de Elote

Tamales

This recipe is a mash-up of several recipes.

2 cups corn kernels (cut from 2 large ears of corn)
4 oz (1 stick) butter, cut into 1/2" pieces and softened slightly
1 tsp baking powder
2 tbsp sugar
1 3/4 cup masa harina
1 tsp salt
1 1/4 cup milk, warmed

3
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Posole

Posole

We modified a recipe from Bon Appetit to spice it up and re-balance this posole.

Roasted Pork

  • 1 pound boneless pork shoulder (Boston butt)
  • ½ red onion, sliced
  • 1 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Dash smoked salt

Posole

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  • ¼ cup vegetable oil
  • ½ red onion, chopped
  • 3 garlic cloves, minced
  • 1 medium tomato, diced
  • 5
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