Veggie Side Dishes - Corn


Cilantro Seasoned Corn

3 cups fresh corn cut from the cob or canned corn
1/4 cup water
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
1/4 teaspoon cumin seeds
1/8 teaspoon pepper
1 medium tomato, peeled, seeded and chopped

Combine first six ingredients in a 2 quart baking dish. Stir well. Cover with waxed paper and microwave on HIGH for 6 to 8 minutes. Stir in tomato. Cover and microwave on high for 1 to 2 minutes or until corn is tender. Yield: 6 servings.

Creamed Corn

2 packages, 20 ounces each, frozen kernel corn
8 ounces whipping cream
8 ounces milk
1 teaspoon salt
6 teaspoons sugar
pinch white or cayenne pepper
2 tablespoons melted butter
2 tablespoons flour

Combine all ingredients except last two in a pot and bring to a boil. Simmer 5 minutes. Blend butter with flour, add to the corn, mix well and remove from heat.

Grilled Sweet Corn With Chili Lime Butter

4 ears of corn

chili lime butter:
1 stick of sweet butter, softened
zest of one lime
zest of one lemon
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon chili powder
pinch of cayenne pepper

Place softened butter in a bowl, add the rest of the ingredients, except corn and mix until incorporated. Peel and clean corn. Place cobs on a gas grill or barbecue, with fire burned down to white coals, turning corn frequently. Cook until nicely browned. Slather hot grilled corn with chili lime butter and serve immediately. Serves 4.

Corn Souffle

2 tablespoons butter
2 tablespoons enriched flour
1 cup milk
1/2 teaspoon salt
dash pepper
2 cups cooked fresh corn
13 ounce can, 2/3 cup chopped mushrooms, drained
3 well beaten egg yolks
3 stiff beaten egg whites

Melt butter, blend in flour. Gradually stir in milk, add seasonings. Cook stirring constantly, till sauce is thickened. Stir in corn and mushrooms. Stir a small amount of this hot mixture into the egg yolks. Pour rest of the yolk mixture back into the sauce. Fold in egg whites and pour into ungreased 1 1/2 quart casserole. Bake in slow oven, 325F 1 hour till knife, inserted halfway between outside and center, comes out clean. Makes 6 servings.

Scalloped Corn

2 cups uncooked corn, cut from ear
2 eggs, beaten
1/2 teaspoon salt
1/2 bell pepper, diced
3/4 cup whipping cream

Preheat oven 325 degrees. Beat eggs and combine with all ingredients, except bread crumbs. Place in a nonstick baking dish and bake for 20 minutes. Sprinkle with bread crumbs and return to oven for 5 minutes or until set. Yield: 4 servings

Crazy for Corn

4 dried chilies
1/2 pound butter
1 small onion, chopped fine
12 cherry tomatoes, halved
1 teaspoon dried oregano
salt and freshly ground black pepper
1 cup half and half
3 to 4 cups fresh sweet corn kernels

Discard the stems of the chilies. Break them open, shake out the seeds, and tear out the veins. Tear the chilies in large pieces and toast them in a low oven, 200 degrees for about 5 minutes. Pulverize them in a spice grinder and reserve. Melt the butter in a large skillet, add the onion, and sauté until softened, about 3 to 5 minutes. Add the tomatoes, oregano, seasonings, and the half and half and mix well. Stir in the pulverized chilies and let the mixture simmer 2 to 3 minutes. Add the corn kernels and simmer 2 to 3 minutes more. Serves 4 small or 2 large portions.

Summer Corn Salad

4 cups cooked fresh corn
1/2 cup olive oil
1/8 cup wine vinegar
1/2 teaspoon fresh oregano
1 tomato, diced
1/2 medium zucchini, diced
2 cloves fresh chopped garlic
salt and pepper

Mix all the ingredients in a bowl and serve.

Corn Cakes With Goat Cheese and Red Pepper Sauce

Red Pepper Sauce:
1 large red bell pepper
2 shallots, minced
1 clove garlic, minced
2 tablespoons unsalted butter
1 teaspoon tomato paste
pinch cayenne
1/2 cup half and half
salt and pepper to taste

Broil pepper directly under heat for five minutes until blackened, then turn and broil the other side. Place pepper into a paper bag to steam for 15 minutes. Remove the pepper; peel, seed, and chop it. In a small saucepan, cook shallots and garlic in butter over moderately low heat, stirring until softened. Stir in remaining ingredients; cook until heated through. In a blender, purée mixture with roasted pepper until smooth. Transfer sauce to pan and heat over moderate heat until hot. Do not boil! Sauce may be made a day ahead, covered, and chilled; gently reheat before serving. Makes about 1 1/4 cups.

Corn Cakes:
1 cup fresh corn kernels
1 large egg, beaten
3 Tbs unsalted butter, melted
3/4 cup milk
1/2 cup flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon sugar
4 ounces soft mild goat cheese, quartered
red and yellow bell peppers, fine dice
fresh dill blossoms, finely diced

Red Pepper Sauce

Preheat oven to warm. In a bowl, stir together corn, egg, butter, and milk. In another small bowl, whisk together flour, cornmeal, baking powder, salt, and sugar. Stir flour mixture into milk mixture until well combined. Heat a griddle over moderate heat until drops of water scatter over the surface. Brush with butter. Working in batches, drop 1/8 cup batter onto griddle, and cook cakes until golden, 1 to 2 minutes on each side. As they finish cooking, transfer corn cakes to a baking sheet, and keep warm in oven. Reheat Red Pepper Sauce, and divide it among 4 plates. Divide corn cakes and goat cheese among plates, and garnish with bell peppers and dill blossoms. Makes 12 corn cakes, serving 4 as a first course or a brunch main course.

Creole Corn

3 tablespoons bacon drippings
1/3 cup flour
1 can shoe peg corn, Niblets, drained
1 pound can tomatoes, drained
1 small onion, chopped
1 rib celery, finely chopped
1/4 pound cheese, grated
salt and pepper

Heat drippings. Add flour and brown. Add corn, tomatoes, celery, and onion. Mix well and remove from heat. Make layers in 2 quart casserole, alternating vegetables and grated cheese. Salt and pepper to taste. Bake 30 minutes, covered in 350F oven. Serves 8.

Corn Risotto

2 cups corn kernels, thawed if frozen
2 teaspoons olive oil
1/3 cup scallion greens, thinly sliced
1 1/4 cups Arborio or short grain rice, uncooked
1/3 cup dry white wine
4 cups chicken stock, hot
1/4 cup fresh basil, chopped
2 tablespoons grated Parmesan cheese

Place half the corn in a food processor. Process until almost smooth. Heat oil in a heavy saucepan over medium heat. Sauté scallions about 2 minutes, until they begin to soften. Stir in rice and sauté 1 minute. Stir in wine and simmer 1 minute or until liquid is almost absorbed. Stir in 1 cup hot stock. Cover pan, reduce heat to low and simmer 5 minutes. Repeat process, adding 1 cup of stock, covering and simmering 5 minutes, until 1 cup of stock remains. Add remaining 1 cup of stock, corn kernels, corn purée and basil. Cover and simmer another 5 minutes or until liquid is almost absorbed. Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste.

Corn Patties

1 cup corn kernels
1 cup potato boiled, mashed
1/2 teaspoon ginger crushed
1/2 teaspoon garlic crushed
3 green chillies crushed
1/2 teaspoon turmeric powder
1/2 teaspoon lemon juice
1 tablespoon coriander leaves finely chopped
1 tablespoon corn flour or plain flour
1/2 cup fine bread crumbs
2 tablespoons oil
salt and pepper to taste
oil to deep fry

Mash corn kernels coarsely. Heat 2 tablespoons oil in a heavy saucepan. Add ginger, garlic, chilli, turmeric, stir. Add corn, potato, coriander, flour, salt, and lemon juice. Stir continuously, till not soggy. A firm lump should form. Cool, shape into patties with greased palms. Roll in the bread crumbs. Deep fry in hot oil, till golden. Drain, serve piping hot with ketchup.

Fried Corn

8 ears tender corn
1/4 cup bacon drippings
1 cup milk
salt and pepper to taste
1 teaspoon sugar
1 tablespoon butter

Cut corn close to outer edge, then scrape the ear to remove all the milk. Add corn to bacon drippings which have been heated in heavy skillet. Add milk, salt, pepper, and sugar. Stir often as corn burns easily. Cook approximately 20 to 30 minute, adding butter during the last few minutes of cooking.

Corn au Gratin

2 egg yolks, well beaten
1 cup corn, cooked
1 small onion, chopped
1 small green pepper, chopped
2 tablespoons shortening
1 cup rice, cooked
1/2 cup cheddar cheese, grated
salt and pepper, to taste
dash paprika
bacon strips

Mix together beaten egg yolks and corn. Saute onion and green pepper in the shortening and add to egg and corn mixture. Lightly fold in cooked rice. Place half the mixture in a baking dish, add 1/4 cup of cheese, salt, and pepper, then remaining corn mixture. Cover with remaining grated cheese. Dust with paprika and lay strips of bacon across the top. Bake in a 400F oven for 20 minutes, or until bacon is cooked.


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