Corn Recipes

Black Bean & Corn Salsa

2 ears corn on the cob, cooked and stripped

1 can black beans, rinsed

1 4 oz. can diced green chiles

1 can diced tomatoes

1 small onion, diced

½ tsp. cumin or taco seasoning

Mix together and serve with grilled or BBQ meat.

Grilled Corn on the Cob

Remove some of the husks and trim ends. Soak in lightly salted water 1/2 hour. Grill med heat 10 minutes and turn and cook 10 more minutes. Cool and eat. Really delicious,

Corn Tortillas

2 cups masa

1 ¼ cups water

¼ tsp. salt

Mix thoroughly for about 2 minutes to form soft dough. If dough feels dry, add more water (one Tbsp. at a time).

Divide dough into 16 equal balls, cover with damp cloth to keep dough moist. Place each ball between plastic and roll until tortilla measures 5 to 6 inches in diameter. Preheat ungreased griddle on med-high heat. Cook tortillas one at a time for 50 seconds. Turn, then cook the second side for another 50 seconds. Cover tortillas with cloth napkin to keep soft and warm.

White Chili

4 cups chicken, cooked & diced

1 14 oz. can Garbanzo beans, drained

1 15 oz. can Great Northern White Beans, drained

1 15 oz. can White Hominy, drained

1 4 oz. can Green Chiles, chopped

1 medium yellow onion, chopped

1 clove garlic, minced

1 tsp. cumin

2 10 oz. cans chicken broth

Grated cheese and sour cream

Sauté chopped onion and garlic in a little of the chicken broth. Add rest of ingredients. Heat and serve with cheese and sour cream.

Tortilla Soup

1 Tbsp. oil

¼ cup celery, chopped

¼ cup tomato, chopped

¼ cup leek, chopped

1 garlic clove, minced

½ tsp. cumin

½ tsp. coriander

2 cups tomato sauce

½ cup masa flour

4 cups chicken broth

1 tsp. salt

2 Tbsp. chicken bouillon

Garnish:

Tortilla strips, fried or baked

Avocado

Sour cream

Fresh cilantro

Fresh lime juice

In large saucepan on medium-high heat fry celery, tomato and leek until soft. Add garlic & seasonings and cook 30 seconds. Add tomato sauce and stir until combined.

Separately blend masa flour with one cup of chicken broth. Add the vegetables mix until both integrate well, and strain.
Add the remaining chicken broth, chicken flavor bouillon and salt. Allow to simmer to meld the flavors until a thick texture is reached.

Polenta

Cooking Light

2 teaspoons olive oil

1/2 cup chopped onion
4 cups chicken broth (or sub 1 cup milk)
2 cups corn kernels
2 garlic cloves
1 cup polenta or corn meal
1/2 cup grated parmesan
1/2 tsp salt
1/8 tsp salt and pepper
1 cup chopped tomato
Chopped basil

Heat oil, add onion and cook until tender. Stir in broth, corn, and garlic, bring to a boil. Cover and simmer 5 minutes. Slowly add polenta, stirring with a whisk until thickened, about 5 minutes. Add cheese, salt, and pepper. Remove from heat, sprinkle with tomatoes and basil. Serve immediately.

Waffle/Pancake Batter

2 cups buttermilk

1/2 cup melted butter or canola oil
2 eggs
1/2 cup ricotta cheese

Whisk together and then add:

1/2 cup cornmeal

2 scant cups flour (spoon into the cup, don't pack it in)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Janet’s Cornbread

1 ½ cups flour

1 cup cornmeal

2 tsp. baking powder

¼ tsp. baking soda

¾ tsp. salt

¼ cup light brown sugar, packed

¾ cup frozen corn, thawed

1 cup buttermilk

2 large eggs

1 cube unsalted butter, melted and cooled slightly

Take out corn and let stand at room temp. until needed (can use fresh corn if in season.) Heat oven to 400 degrees. Spray 8 in. baking dish with nonstick spray. Whisk flour, cornmeal, baking powder, baking soda and salt until combined, set aside. In a food processor or blender combine brown sugar, thawed corn and buttermilk until combined, about 5 seconds. Add eggs and process until well combined, about 5 seconds longer. (There will still be lumps from the corn). Using a rubber spatula, make a well and pour wet ingredients into the dry ingredients. Fold together until just moistened and combined. Add butter and stir until just combined. Pour into baking dish and bake until deep golden brown, 25 to 35 minutes. Cool 10 minutes on a wire rack.

Upside Down Cornmeal Cake

Cooking Light

1 cup nectarine slices (1/4 inch)

1 cup blueberries

1 cup rasberries

1 tsp lemon juice

Cooking spray

1 Tbsp. butter, melted

1 cup plus 1 T sugar, divided

1 1/4 cup all-purpose flour

1/2 cup cornmeal

1 1/2 tsp baking powder

1/2 tsp salt

5 tablespoons butter, softened

2 large eggs

1 tsp vanilla

Preheat oven to 350. Combine first 4 ingredients and toss gently. Coat a 9 inch cake pan with cooking spray. Brush pan with 1 T melted butter. Sprinkle pan with 1 T sugar. Pour fruit mixture into pan and set aside. Lightly spoon flour into dry measuring cups. Level with a knife. Combine flour, cornmeal, baking powder and salt. Combine remaining 1 cup sugar and 5 T softened butter. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture to butter mixture, beat until just combined. Spoon batter over fruit mixture. Bake at 350 for 40 minutes or until cake is light brown. The wooden pick test isn't accurate for this because of the fruit on the bottom. Look for the cake to brown slightly as your best visual cue for doneness. Cool in pan for 5 minutes on a rack. Place a plate upside down on top of cake pan, invert cake onto plate. Serve warm with vanilla ice cream.

Lemon Cornmeal Cookies
Cooking Light, May 2008

1 cup flour

1/3 cup cornmeal
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground ginger
3/4 cup plus 2 T sugar
6 T butter, softened
1 large egg
1 T grated lemon rind

Preheat oven to 350. Lightly spoon flour into a dry measuring cup and level with a knife. Combine flour and next four ingredients, stir with a whisk. Combine sugar and butter in a large bowl, and beat at medium speed until light and fluffy (about 5 min). Add egg, beat well. Beat in lemon rind. Add flour to butter mixture, and beat at medium low just until blended.

Spoon about 1 1/2 tsp batter 2 inches apart onto parchment lined baking sheets. Bake at 350 for about 12 minutes, until lightly browned and almost firm. Remove from oven. Cool on pans for 2 minutes and then remove to a wire rack.

Baked Caramel Corn

BH&G Cookbook

½ cup popcorn popped (about 8 cups popped)

¾ cup brown sugar

1/3 cup butter

3 Tbsp. light corn syrup

¼ tsp. baking soda

¼ tsp. vanilla

Heat oven to 300 degrees. Pour popped corn onto a large, sprayed cookie sheet, removing unpopped kernels. Mix remaining ingredients together. Cook and stir over medium heat to boiling. Cook to hard-ball stage (about 4 minutes) 255 degrees. Remove from heat. Stir in baking soda and vanilla; pour over popped corn. Stir gently to coat. Bake in a 300 degree oven for 15 minutes. Stir. Bake 5 more minutes. Transfer popcorn mixture to a large piece of foil; cool completely. Bread into clusters. Store tightly covered. Makes about 9 cups popcorn.

Marshmallow Popcorn

16 cups popped corn

3 cups mini marshmallows

2 cubes butter

1 1/3 cups sugar

½ cup corn syrup

1 tsp. vanilla

Toss popped corn with marshmallows. Bring butter, sugar and corn syrup to a rolling boil. Simmer 3 minutes then stir in vanilla. Pour over popcorn and mix. Let cool on waxed or parchment paper.