what to do with all this corn?
I went a little crazy this summer with corn and now have a ton of baged kernels in the freezer. We eat it plain reheated with a little salt all the time and I add it to soup all the time, but looking for something a little more exciting at this point. I've been meaning to throw some into the sunday pancakes and also thinking of corn fritters, but loking for a good recipie. Thanks for any suggestions and recipies!
Well, this summer we made Andrea Nguyen's corn dumplings, which Candy kindly posted for me, but it is no longer available. I searched for the recipe for you and couldn't find it; however, if you have the cookbook, the dumplings were very tasty.
Meantime, in my searching, I found this from the same author--Corn and Coconut Sweet Soup. I've never made it, but it sounds delicious:
How about corn chowder? We certainly have the right weather for that!
I love sweet corn cake. Do you? The recipe I use for it is here and is better than what they serve locally at Monte Alban if that sweetens the deal for you. :
Love this stuff with a pot of chili--and is also weather-appropriate right about now.
I am not sure if it is authnetic Indian, but it is tasty and pretty simple. It is from the book "5 speices, 50 dishes" by Ruta Kahate. I cannot post the exact printed recipe because of copyright. I am posting my version which is based on hers.
4 cups of yellow corn
3 tablespoon oil
1 teaspoon whole mustard seeds (not ground)
1-2 serrano chiles sliced to thin round depending if you like it hot or mild
1/4 teaspoon ground turmeric
salt to taste
2 tablespoon minced cilantro leaves
Make tadka (the part mildly requires skill):
heat the oil in a medium wok or saute pan over high heat. When the oil just start to smoke faintly, add mustard seeds, cover the pan with a lid or spatter screen. After the seeds have stopped sputtering, add chiles, and stir until the chiles lightly toasted. *If you think the tadka is burned too badly, then dump the oil and restart this part.*
Lower the heat to medium and add turmeric, corn and salt to stir. Toss well, turn the heat to low and cover and cook until corn soft and tender, but not too soft. Anyway, just cook the corn to the texture you prefer -- about 5 min.
Stir in cilantro leave and serve.
Maybe I didn't have to worry so much about copyright afterall. It appears this particular recipe has been released on the internet :)
I were actually looking for a photo of it. Look, I think the dish looks very attractive, see link below:
Corn pudding is really delicious; if you've never had it before, here in the south, it's served as a side dish to pork, chicken & fish. There are alot of recipes online but this one is pretty good http://southernfood.about.com/od/corn....
Other possibilities are roasted corn vinaigrette (great served over a garden salad with maybe some oven crispy ham) and ground up and added to pastry for a pot pie or empanada.
and this she crab soup: http://www.cajuncookingtv.com/she-cra...
my sister also makes chunky corn chowder with potatoes and sausage chunks, iirc. probably originally from southern living
also, succotash with edamame and corn.
The Joy of Cooking has a terrific section on fritters. But to make the world's most decadent corn fritter, just use Joy's waffle batter recipe and add an extra half cup of flour. The whipped egg whites are folded into the batter -- fritters made from this batter are delightfully crispy outside and fluffy an moist inside. For corn fritters, pass the Vermont maple syrup! Warning: even with the extra flour the batter's a bit loose so it'll be potentially difficult for someone who's not fried fritters before.
Corn Pudding is wonderful. Here's what I serve:
3/4 stick sweet butter
3-6 cups kernel corn (fresh or frozen)
4 whole eggs plus four yolks
1/2 cup milk
1 cup milk
1/4 cup flour
1 Tbs. white sugar
1/4 cup brown sugar
1 tsp. salt
half a pinch of nutmeg - optional
pinch onion powder or scant tsp. onion juice
scant Tbs. finely minced celery
Preheat oven to 325.
Purists use canned creamed corn in this recipe. It's better to forget about it and just crush up half the kernels in the food processor.
Mix all these ingredients together well and pour into a greased 10" glass baking dish placed in a roasting pan. Place it in the oven and add boiling water to a level about half way up the sides of the baking dish containing the pudding.
Bake for half an hour, drizzle with a little melted butter and sprinkle lightly with granulated sugar.
Bake for another half hour to 45 minutes, until the pudding's set. The "clean knife" test doesn't work with this pudding. The pudding should "jiggle" when you shake it but not be too loose.
Let rest 15 minutes before serving next to a ham and some roasted white or sweet potatoes.
I've never cut the recipe in half. If anything, I have a big ole roasting pan that I fill with three times the recipe. If I were to cut the recipe by half, I'd be certain to get the deepest container possible. After all, this is a custard and it's best when it's nice and soft. If baked shallow, I can tell you that you won't the wonderfully rich, moist pudding that baking deep gives you. I tried it in a new container once that was too shallow and boy was it rubbery!
Don't try to freeze it. It's a custard and will be a disaster (unless of course you churn it; then you'd have corn frozen custard -- now there's an idea!)
Black-eyed peas, corn & asparagus salad (My own concoction)
1 lb dry black-eyed peas ( 1 bag)
2 cans corn (15 oz ea)
1 bunch asparagus
1 boneless, skinless chicken breast, sliced into small chunks
1 bunch cilantro
1 Tbs minced ginger
1 Tsp ground cumin
1 1/2 - 2 Tbs olive oil ( for mushrooms - optional)
1/4 cup oil for dressing
1/4 cup lemon juice ( about 2 lemons)
2 cups chicken or beef broth ( vegetable broth or water also works)
6 - 8 baby portabello mushrooms ( optional)
3 cloves garlic, minced
Salt & pepper to taste. If using chicken or beef broth, go light on salt.
Place black-eyed peas into a 2 qt or larger saucepan with broth, bring to a boil & cover & simmer, about 20 min. , until soft enough to eat, but not mushy. Drain black-eyed peas, but save the broth. Set peas aside
Bring broth back to a boil, put in chicken & simmer about 4 min (Note: length of time for cooking chicken depends on size of chunks)
Trim thick bottoms off asparagus spears. I peel the remaining bottom 1/3 of stalks & cut into 1" pcs. Steam asparagus about 5 min. I keep a bowl of ice water ready & plunge the cooked asparagus into cold water to keep from overcooking and to retain a nice green color.
Saute mushrooms in olive oil 15-20 minutes.
In a large mixing bowl, combine cooked black-eyed peas, corn, chicken, asparagus & mushrooms.
Cut roots off cilantro, rinse thoroughly to wash off any sand and place in food processor or blender to finely chop. I cut stems because long stems tend to wrap around blades. Or chop finely by hand.
Combine ginger, garlic, ground cumin, lemon & oil, with cilantro and mix well. Add salt & pepper, as needed.
Pour dressing over cooked ingredients. Let sit for about an hour or longer to let flavors soak in. Serve at room temperature or chilled.
Garnish with thin rounds of fresh lemon, cilantro sprigs and/ or asparagus tips
try this soup recipe from Sally Schneider:
or this one:
you can also toss the kernels with black beans, bell pepper, onion & cilantro, dress with olive oil & lime juice, season with s&p, and serve in avocado halves.
Sometimes I do a simple variation on a popular Mexican dish. The standard is to take an ear of corn, slather it in mayo and sprinkle it with chile and parmesan (although maybe they really use a different cheese, that's just how I learned it.) I take frozen corn, heat it up, put a blob of mayo on it, some freshly grated parmesan and instead of chile, I use Japanese shichimi pepper....but chile would be good too. It seems like trailer trash food, but is SO good. I've made it for parties too and people love it.
Interesting. If anyone knows what cheese is customarily used in the Mexican version, that would be good to know for future ref.
While we're speaking of corn (and I've posted it elsewhere, too, but it also applies here), I recently made white chicken chili. It's a favorite and super-easy to make...and calls for a 10-oz. box of frozen corn. Pics and recipe here:
geminigirl, what new things have you tried lately with your corn overload? :)
Here's a salad I was introduced to in 1986:
Shred iceberg lettuce
Add corn sauteed with diced red & green peppers + onion diced to form the same size as the peppers - everything except the lettuce shreds are the approximately same size.
When the corn, onion & peppers are done, add a whole 16 ounce container of sour cream.
Stir to loosen and blend.
Season to taste.
Pour all over the lettuce and mix well.
It sounds iffy and looks displeasing but tastes wonderful!
Garnish with cilantro leaves, if you like '-)
Corn popscicles are readily available out here (So. Cal. USA).
It's easy enough to wait until your ice cream is at the "add-ingredients-now" stage, then, add the corn kernels. (It sounds like you've got your corn off the cob.)
You could also up the ante by making creamed corn and adding that at the end of the ice cream maker's cycle. :-)
It's not something I ever even knew about until 1998, but was quite pleased to sample.
I was home with my baby when the neighbor brought over the thing for me to enjoy. I dug in without reading the wrapper!
Later, curious as to just what it was I'd liked so much, I read the wrapper, "Elote" _Corn!_
I saw where you mentioned your corn is pretty "wet"...
You could dry it up some, toss it with any seasoning of preference for the 2 of you and set it to dehydrate, making a not-quite-molar-cracking "Corn nut" mini version.
Use a very sparing (light) hand with the seasoning or the final product will be overwhelming.
If you don't have a dehydrator, slipping them into a very low oven will get the job done, too - leave the over open a bit, for moisture to escape, they say.
If you'd like to get rid of several bags of your corn in one fell swoop without emptying the freezer, here's my suggestion:
Prepare the masa for tamales according to the directions on that #5 bag of masa harina you're getting at the Stop & Shop's Goya aisle.
Add in all the corn you want to add.
Prepare some savory fillings of chicken, pork, beef, or simply some strips of chili & of cheese.
Set aside a portion of the masa for "sweet tamales", if you like. They may be filled with crushed pineapple, strawberry preserves, or ?
Proceed to steam your batches of tamales, freezing them for quick and easy reheating in either the steamer, or microwave.
Enjoy this traditional harvest treat of rural Mexico!
As per Kattyeyes' request, here's my recipe for Ginger Creamed Corn
2 tablespoons butter
2 tablespoons flour
2 1/2 cups 1/2 & 1/2 (can sub 2 cups milk & 1/2 cup heavy cream)
1 tablespoon sugar
2 cups frozen or canned & drained corn kernels
1/4 cup roasted green bell pepper, chopped (can sub red bell pepper)
1 teaspoon ground cumin
1 teaspoon fresh ginger, zested
1/2 teaspoon kosher salt or to taste
1/4 teaspoon white pepper (can sub black pepper, reduce to 1/8 teaspoon)
Melt the butter in a medium skillet over medium low heat; whisk in the flour and cook for three minutes. Whisk in the half & half (or milk & heavy cream), bring to a low simmer and cook for 3-4 minutes. Stir in the sugar, corn, bell pepper, cumin, ginger, salt & pepper. Cook, stirring occasionally for five minutes. Serves 4
Oh, I could be envious of your corn bounty! You could make succotash, which in its simplest form is simply lima beans and corn. More elaborate versions are also out there. I usually add some red bell pepper.
Alton Brown's recipe for Better Than Grannie's Creamed Corn is great. He calls for fresh corn, but I have used frozen with no problem. Very different from any other creamed corn I ever ate and I love the rosemary in it.
Corn and Basil Soufflé is always a hit.
A few years ago Cooking Light had a recipe that used corn in polenta. Here's my version of that recipe.
How about a Chinese Crab Corn Soup. You can also replace chicken with the corn. Here is the recipe :
Chinese Crab and Corn Soup:
6 C Corn Kernels, fresh or frozen
12 C Chicken Stock
2 t Ginger, peeled and grated
1/4 C Rice Wine
1/4 C Soy Sauce
1/2 Pound Crab Meat
3 Whole eggs, lightly beaten
1/3 C Scallions, sliced
1. Puree 1 C corn and 1 C chicken stock, coarsely.
2. In soup pot, bring the remaining 11 Cups of chicken stock, rice wine and soy sauce to a boil. Add grated ginger and salt.
3. Add the whole corn kernels and bring to a boil. Reduce heat and simmer for 5 minutes.
4. Increase the heat and add the pureed corn. Bring to a boil and cook for about 3 minutes, constantly stirring.
5. Add the crab meat and return to a boil.
6. Pour a thin stream of egg into the soup in a ribbon, stirring well. Turn heat off.
7. Sprinkle with scallions. Salt to taste.
Enjoy and for pictures and tips go to: www.sundaysoups.blogspot.com