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.
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!)