children of the corn

[cottage3]

he, he, he....NO NOT that evil movie that scared the bejeevees out of me years ago!!

I've got so much sweet corn frozen for the winter! Please share your corn recipes! Corn bread, corn chowder, it doesn't matter!

And to those country folks out there: What can you do with the chewy, not-so-sweet corn that wasn't picked at the "right time". And NO! It's NOT field corn!!!!:D I bought some from the local farmers market and it looks good, tastes decent, but is so darn chewy!!! YES I cooked it! Longer than I usually cook corn on the cob! Lots of butter just don't cut it!

[Csara]

Ingredients
10 oz pkg. green giant frozen cream style, corn oil for d
1/2 cup flour
1/2 cup yellow cornmeal
1 tsp baking powder
1 tsp instant minced onion
1/2 tsp salt
2 eggs

Directions

Place unopened corn pouch in warm water for 10 to 15 minutes to thaw.
In deep fat fryer or heavy saucepan, heat 2 to 3 inches of oil to 375
degrees. In medium bowl, combine thawed corn and remaining
ingredients; stir until well combined. Drop batter by level
tablespoonfuls into hot oil, 375 degrees. Fry 2 to 3 minutes or
until golden brown. Drain on paper towel. 24 to 28 fritters. TIP:
Corn Fritters can be served with maple syrup or sprinkled with
powdered sugar.


Servings: 4 servings

[Mel-icious]

Fresh corn.............:drool:
* Exported from MasterCook *

Fresh Corn Salad

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 ears corn -- shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.



The Barefoot Contessa Cookbook,

Episode#: IG1B01
Copyright © 2003 Television Food Network, G.P., All Rights Reserved



* Exported from MasterCook *

Fresh Corn Salad With Lime and Cilantro

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ears sweet corn
1 red pepper -- chopped
1 red onion -- minced
1/2 cup cilantro -- chopped
1/4 cup lime juice
1/4 cup olive oil
Salt and pepper to taste

Cut corn off cobs and steam, covered, for about 3 minutes in 1/4 cup water. Remove lid and cook, stirring, about 2 minutes more till water evaporates. Toss corn with remaining ingredients and chill. Check seasoning before serving.
I've also done this by grilling the corn instead of steaming. It's good either way.





* Exported from MasterCook *

Zesty Black Bean and Corn Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons vegetable oil
cooking spray
2 cloves garlic, minced
2 1/2 cups fresh corn kernels (about 4 large ears)
1/4 cup fresh lime juice (about 2 limes)
1 tablespoon extra virgin olive oil
2 tablespoons red wine vinegar
3/4 teaspoon ground cumin
1/4 teaspoon salt
1 cup halved grape tomatoes
1 cup sliced red bell pepper
3/4 cup diced red onion
2 tablespoons chopped fresh cilantro
2 tablespoons minced seeded jalapeno pepper
1 tablespoon chopped fresh oregano
1 (19 ounce) can black beans, rinsed and drained

Heat 2 teaspoons vegetable oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add garlic; saute 30 seconds. Add corn; saute 8 minutes or until browned. Remove from pan; cool completely.

Combine juice and next 4 ingredients (juice through salt), stirring with a whisk. Combine corn mixture, tomatoes, and remaining ingredients. Drizzle juice mixture over corn mixture, and toss gently to coat.

serving size: 1 cup - 164 cal, 4.8g fat, 6.5g pro, 30.3g carb, 7.3g fiber, 0mg chol, 2.1mg iron, 359mg sod, 46mg calc.

Description:
"This salad is good on its own or as a filling in a Southwestern wrap.
Make the salad the night before you hike."
Source:
"Cooking Light-7/03"




* Exported from MasterCook *

Carmelized Corn Saute (cl April 2000)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon butter or stick margarine
6 cups fresh corn kernels (about 5 ears)
1/2 cup chopped green onions
1/2 cup chopped red bell pepper
1/2 cup half and half
1/2 teaspoon salt
1/8 teaspoon black pepper

Heat butter in a large skillet over medium-high heat. Add corn, onions and bell pepper; cook 10 minutes or until lightly browned, stirring frequently. Stir in half and half, salt and pepper; cook 2 minutes. Yeld: 6 servings