pimp my canned corn -- help ASAP for the 4th of July!
i need some quick pantry-type fix ups for some canned corn i'm taking to a picnic around 11 am today. i thought of chopping up some pimento, to give it color. bake with cream cheese? mrs. dash's garlic and herb sprinkles? add some masa or flour, eggs, milk?? have plain and creamed corn. thanks.
too late for the 4th, but this is so simple and so good. I made it 4 ever for my kids who are now adults and still make it (because it is so easy)
1 can corn (I use niblets, but whatever canned corn, drain well ~~ even blot on paper towels
1 can black beans (same paper towel treatment)
mix with a skosh of ranch dressing, hidden valley or your own ~~ just enough to moisten, NOT soupy. May have to add more at serving time as corn and beans absorb dressing.
At serving time add roasted sunflower kernels to taste. I am generous.
Easy Easy Easy and good
I went to a BBQ yesterday and one of the spreads reminded me of you.
It was roasted corn spread, to be eaten with tortilla chips.I bet if you had a flat gril or even in a frying pan you can blacken the corn and do the same thing with a can of corn or frozen. I'm sure it had fresh garlic, cream cheese, mayonnaise and chilies.
Whirl it all in a blender (except the corn) and bake at 350 til bubbly. I am guessing, but it would work the same as the artichoke dip I make. Anyway, its just another idea if you have any corn left. I'm on a huge corn kick right now!
1. wasn't custardy as i'd have preferred. need more eggs and some milk, i guess. was like a tamale texture, like a dense cornbread. cheese flavor wasn't obvious. i would omit parm and add some medium cheddar next time. it would become rich with cream cheese.
2. had a nice tamale-taste -- not sweet, and a little corn-earthy (?).
3. creamed corn plus whole kernels was nice combo. gave some textural interest, and juicy corn bits. the kernels would sort of fall out a bit from the finer textured corn mixture.
4. had a slow heat, but nowhere near obvious. i'd add more jalapenos next time, but mr. alka said he liked it as is.
5. served many people, probably 25-30. all gone.
6. was a lot easier than the sweeter and creamier tomalito from chevy's, which takes a long time (and a water bath, iirc).
7. would be good served sliced and fried the next day, like polenta triangles, with a light flour dusting, in bacon fat (i know, i know....).
8. would be a nice light lunch with a mesclun/arugula salad, and a simple vinaigrette.
8. would be cute baked in ramekins and unmolded for single servings. in summer, you could just toss some fresh juicy chopped tomatoes over top. maybe toss on some red onion and cilantro.
all in all, a tasty, flexible recipe concept. (btw, that knorr's soup mix was good in there -- as i tasted my way through mixing/adding ingredients. savory!)
ok, thanks to you all. i riffed on the corn/polenta/cornmeal/cornbread idea:
2 cans corn, drained
2 cans creamed corn
1 can ro-tel tomatoes with chiles
2 boxes jiffy corn muffin mix
1- 16 oz. container sour cream (daisy)
1 pkg. knorr's spring vegetable soup mix
1/2 pkg kraft shredded mexican cheese blend
1 C grated parmesan
1 T sugar
strong dash (maybe 2 tsp?) of worcestershire sauce (umami)
1 C garden salsa, with fresh pico de gallo thrown in
melted 2T garlic/herb/tapatio hot sauce compound butter in bottom of large (10-1/2 " x 15") roasting pan. poured in mixture. was about 1/2" from top. having cranked my cranky oven to 375, i'm praying it'll get done in an hour. i didn't cover.
bless you all for helping out and inspiring me.
edit: it did get done, and is golden. a little crispy round the edges. will be like a cross between cheesy cornbread and a corn pudding, i think. the diced tomatoes and chiles show up and give some visual interest. i'm guessing this is pretty rich, and should serve 20 easily. i'll report on whether i'm eating it all next week as leftovers. it smelled good, too.
re: sarah galvin
sarah, yes i invented it. but, the base idea was an easy corn pudding my sister makes (that is probably in a thousand community cookbooks) using a box of jiffy corn muffin mix (which alone is too sweet, imo) and a can of creamed corn, mixed with an egg and milk, iirc, baked in something like a 3 1/2 quart casserole dish (a deep-ish one.)
the other additions are just things i like. i mean, eventually it will bake if it is not too "wet" to start -- and even then, eventually it will set if there is too much egg/milk/dairy liquid.
like i said, i think it is a very flexible recipe concept, and was good for a crowd. i was surprised that mine wasn't sweet. the characterization of it as tamale-ish in flavor was from a friend who hails from the border of arizona and mexico. and when she said it ('cause i could not "place" the subtle nature of the particular "flavor" of the corn, i said "aha".
(funny aside, we were sitting at a picnic table with others we didn't know, and when i was discussing with my friend the corn dish i had made, and she opined on the flavor profile, the man across the table started eating his. and ate it all up. i laughed to myself.)
re: The Dairy Queen
So many questions! Corn meal instead of grits, I don't know because I've never tried it, but, I'm guessing you'd lose the creamy texture if you did that. Stove top is the way to go. I think cheese is always a welcome addition. Hot sauce? That I'm not sure about either... The appeal of this particular dish from Flex Table is that it's so naturally sweet. The hot sauce might cover that up.