o Cookalong #12 - Corn

Posted by wizardnm (My Page) on Mon, Jun 22, 09 at 22:51

Caliloo (Alexa) has picked the next *STAR* ingredient...

CORN!!!!
No argument from me, it's a favorite.

Since we are not doing the virtual dinner at the end, post any pictures anytime, when you make something.

So let's dig out those corn recipes!

Nancy

Here is a link that might be useful: Cookalong #11 --- EGGS Follow-Up Postings:

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* Posted by foodonastump (My Page) on Tue, Jun 23, 09 at 8:17

Almost in season - can't wait!

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* Posted by caliloo (My Page) on Tue, Jun 23, 09 at 9:12

I'm going to start with one of my favorites!

Fried Corn

2 cups fresh cut corn kernels 1/2 cup chopped red bell pepper (sweet) 1/2 cup chopped sweet onion (Vidalia) 2 Tbs. butter 1-2 jalapeno or Serano peppers, chopped (hot -- peppers are optional) 1-2 tsp. sugar salt & pepper to taste

Directions In a large skillet, melt butter on medium heat.
Add corn and all chopped peppers and onions and sauté until blended and coated with butter. Add sugar, salt and pepper, to taste. Continue to sauté until you notice the corn turning more yellow. About 10 minutes.

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* Posted by wizardnm (My Page) on Tue, Jun 23, 09 at 9:47

I just read this article and thought it would be good for our topic... I know that a few have mentioned that they enjoy raw corn.

Corn on the cob -- it's not just for cooking By MICHELE KAYAL The Associated Press Updated: 06/22/2009 09:11:58 AM EDT

Husk that corn! And leave it at that.

We love our summer corn grilled, boiled, steamed and slathered, but raw corn -- that's right, no cooking -- is nature's candy.

We think of corn as a vegetable, but it's also a grain or a seed that's picked before maturity, says University of Florida horticulture professor Stephen Olson. And like other seeds that we eat raw -- think sugar snap peas with their crunchy pods and delicate fleshy globes -- raw corn bursts with succulence.

Most vegetables are cooked to make them tender. But since raw corn is an immature seed, the kernels' outer covering is still baby soft. Cooking will actually solidify the starches and make the kernels firm. "It's more tender raw than cooked," Olson says.

Chomping into a fresh ear of corn will reward you with a mouthful of sugary bursts. But dressier presentations may be better suited for guests and can highlight the corn's sweetness.

Nick Ritchie, chef de cuisine at Napa Valley's trendy Bottega restaurant, strips the kernels and tosses them into a salad with peppery arugula. But to extract their maximum essence, Ritchie juices the raw kernels and creates a chilled soup to accompany crispy fried soft-shell crabs.

"If you've ever taken a bite off a cob that's raw, it's like biting into a peach," Ritchie says. "You get juice running down your arms and dripping off your chin. That's why I like raw corn so much in the hot weather. It's very refreshing. It's almost like fruit."

To store fresh corn for four or five days, strip the husks, wrap the ears in moist paper towels, place them in a zip-close plastic bag and refrigerate.
Try raw corn kernels sprinkled over salads, as a garnish on a chilled soup or mixed into a soft cheese to create a mild sweet-and-savory spread for toasted slices of baguette.

Raw Corn and Tomato Salad Start to finish: 15 minutes

Servings: 4

3 tablespoons walnut oil

1 1/2 tablespoons red wine vinegar

1 teaspoon fresh thyme leaves

3 ears corn, husks and silk removed

1 pint cherry tomatoes, halved

1 small red onion, diced

15-ounce can chickpeas, drained

4 cups baby salad greens

4 strips bacon, cooked and crumbled

4-ounce log goat cheese, crumbled

Chive blossoms, broken up (optional)

In a medium bowl, whisk together the walnut oil, vinegar and thyme. Set aside.

Use a serrated knife to carefully cut the kernels from the ears of corn. To do this, one at a time stand each ear on its wide end, then saw the knife down the length of the cob. Discard the cobs.

To the bowl with the dressing, add the corn kernels, tomatoes, onion and chickpeas. Toss well. Divide the greens between 4 serving plates, then top with the corn mixture. Garnish with crumbled bacon, goat cheese and chive blossoms, if using.

Nutrition information per serving (values are rounded to the nearest whole number): 416 calories; 192 calories from fat; 22 g fat (6 g saturated; 0 g trans fats); 20 mg cholesterol; 43 g carbohydrate; 18 g protein; 10 g fiber; 612 mg sodium.

Nancy

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* Posted by annie1992 (My Page) on Tue, Jun 23, 09 at 10:09

Nancy, I love fresh corn raw, it's my favorite way to eat it, right off the cob, standing in the garden in the sun!

I also like Eric Villegas' version of corn chowder, where he retains some of the uncooked kernels and uses them as an addition to the cooked soup.

This is Eric Villegas' recipe, and it's better than mine, I think it's because he actually uses cream, where I make do with milk (and usually lowfat milk too).

Michigan Sweet Corn Chowder Show #212

4 tbsp (2 ounces) unsalted "sweet" butter 1 cup diced white or yellow onion 1/2 cup diced leek, white part only 1 heaping tsp roasted garlic puree 1/2 lb red skin potatoes, washed and sliced 9 – 10 ears of fresh sweet corn, shucked, kernels removed, reserving "bones" 2-4 cups heavy cream French sea salt Clancy’s Fancy Hot Sauce (or your favorite) Juice of 1/2 small lemon

In a 3 quart saucepan, melt the butter, sauté the onion and leek over a moderate heat, until al dente, about 10 minutes. Add the roasted garlic puree and the sliced red skin potatoes cook another three minutes or until the potatoes are warmed and completely coated in the butter. Add the "corn bones" and half the kernels, reserving the remaining kernels for service. Simmer 30 minutes or until the potatoes are well cooked and the "bones" have released their flavor.

Spoon into bowls and top with some of the reserved corn kernels.

Annie

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* Posted by joanm (My Page) on Tue, Jun 23, 09 at 11:00

I think I already posted this in a different thread but it was so good that it belongs in the corn recipe thread.

Carmelized corn Pete from Rachel Ray • 3 tablespoons EVOO – Extra Virgin Olive Oil • 4 to 5 ears (2 cups) fresh corn, cut off cob • Salt and freshly ground black pepper • 3 shallots, minced • 1 clove garlic, minced • 5 tablespoons fresh parsley, finely chopped • 1 tablespoon fresh thyme, chopped • 1 tablespoon fresh chives, chopped • 1/2 cup dry white wine (preferably Sauvignon Blanc) • 2 tablespoons butter

Heat 1 tablespoon EVOO in a large skillet over high heat. Add corn, a good pinch of salt and 2 to 3 turns freshly ground pepper. Toss corn to coat lightly with EVOO and cook until slightly browned and caramelized, approximately 2-3 minutes.

Lower heat under corn to medium-high. Add remaining 2 tablespoons EVOO to the pan along with the shallots, garlic, 5 tablespoons parsley, thyme and chives. Re-season with salt and pepper, give everything a toss and cook until the shallots are translucent. Deglaze the pan with the white wine, scraping bottom of pan to pull up any brown bits. Cook for 1 minute. Cut butter into small chunks and scatter over corn. Cook till wine is reduced by half.

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* Posted by coconut-nj (My Page) on Tue, Jun 23, 09 at 11:59

Great pic Alexa! Boy do I love corn. Around here they try to have corn ready by July 4th. We will see. New Jersey people are about as fanatic about their corn as we are about Jersey tomatoes and most of ya'll know how we feel about that. Smiles. Keeping corn for four or five days??? We get picky if we can't have it on the table within a few hours of when it's picked, half a day is stretching it, and a whole day ... well... depends on the weather. Smiles. If it's going to be a really hot day I'll get the first picked corn of the day and have it for dinner rather than get corn that's picked after sitting in the hot sun all day. LOL.. We are rather famous for our white corn. Lots of people swear by yellow corn and many love the bicolor but I fell in love with white corn when they first developed Silver Queen and it's only gotten better since with new varieties. Some people claim white corn doesn't have as much corn taste. I'd had to have them here and let them try it and then say that. Now that's some corn you want to eat raw. I'll often eat an ear raw as I'm shucking them. I always take a bite or two of an ear at the farm stand to make sure the corn is good... heh..

I do love corn raw and boiled for a few minutes then slathered with butter is often a complete summer supper when corn is at it's height. I also really like what we call corn fritters. Whatever your standard pancake recipe is with the addition of corn kernels. I'm so used to making pancakes that I don't use a recipe. Just flour, baking powder, salt, egg, milk and a little oil. I think Ann's oatmeal pancake recipe will be very good with corn added.

And then there's corn bread, corn bread with corn added, corn pudding........

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* Posted by dixiedog_2007 (My Page) on Tue, Jun 23, 09 at 16:30

Heck, I didn't even get to get involved in the Egg Cookalong!:) Too much going on but I do love corn and I do get the opportunity to lurk and read real quick. Thanks to all!

coco- Silver Queen is my family's favorite corn also and we're in VA. It is hard to come by these days in my area but we still do get it. When we eat crabs, silver queen is always along side. Excellent.

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* Posted by seagrass (My Page) on Tue, Jun 23, 09 at 18:00

This is a lovely custard-like dish with a cinnamon-sugar topping. It pairs really well with smoked shoulder or ham.

CORN PUDDING

2 15 oz. cans creamed corn 2 10 oz. packages frozen corn niblets, defrosted 1/4 cup flour 1 teaspoon salt 4 eggs, beaten 1 cup cream 1/2 cup butter, melted 2 tablespoons sugar 3/4 teasponn cinnamon

Preheat oven to 350 degrees.

Combine creamed corn, niblets, flour, salt, beaten eggs and melted butter. Mix well and pour into a 9 x 12 inch casserole dish. Bake uncovered for 35 minutes. Mix sugar and cinnamon - sprinkle over top of casserole and continue to bake another 30 minutes more.

Serves 6-8.

(I cut this from a newspaper column a long time ago written by Jane & Michael Stern of Roadfood fame - they credited the recipe to a resaurant called the Virginia House in Lexington, VA).

seagrass

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* Posted by seagrass (My Page) on Tue, Jun 23, 09 at 18:15

Here's another somewhat sinful recipe that was in Bon Appetit magazine a number of years ago. It was from a restaurant called Jasper's in Plano, Texas. I like it with grilled fish - swordfish in particular.

BOURBON CREAMED CORN

1/4 cup (1/2 stick) butter 1 cup chopped shallots (about 4 large) 3 garlic cloves, minced 1 large red bell pepper, coarsely chopped 3 cups fresh corn kernels (cut from about 5 medium ears) 2/3 cup whipping cream, divided 1/4 cup bourbon 1 1/4 cups chopped green onions (about 6), divided

Preparation:

Melt butter in heavy large skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add red bell pepper; sauté 1 minute. Add corn; sauté until almost tender, about 2 minutes. Add 1/3 cup cream and bourbon. Simmer until sauce thickly coats corn, stirring occasionally, about 2 minutes. Add remaining 1/3 cup cream and 1 cup green onions. Simmer until sauce thickens enough to coat corn thinly, about 2 minutes longer. Season creamed corn to taste with salt and pepper. Transfer to bowl; sprinkle with remaining 1/4 cup green onions and serve.

(You have to like butterfat and bourbon to appreciate this one - I love it!!)

seagrass

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* Posted by earl (My Page) on Tue, Jun 23, 09 at 19:58

If you like bold earthy flavors then you'll like this. To me, it seems flavor has gotten lost in the corn hybridization process.

I love creamed field corn. The vegetable stand folks can usually get it if you ask them to or find a farmer yourself. I blanch it and freeze for later use during winter and spring.

Recipe: As much field corn as you want. Cream it [I use a Lee corn creamer.] Add butter to suit yourself to a thick bottomed pot, then add corn and cook on low until bubbly and heated through, stirring so it won't scorch on the bottom. Add enough cream or milk to cut thickness to your liking, then salt and pepper to taste, then heat to good and hot. If it ain't fixed like this it ain't creamed corm. :-)

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* Posted by lpinkmountain (My Page) on Wed, Jun 24, 09 at 11:29

I have two italian cake recipes that call for cornmeal in my "to try" file. I may have to try them now. Is cornmeal OK? I eat a lot more of that because I don't often find myself in a situation where I can get or use fresh sweet corn. If the sweet corn aint fresh, no point in shucking it, IMHO! Canned or frozen is just as good in that case, and a whole lot less trouble. When I can get back to MI in August I indulge in the real thing.

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* Posted by lindac (My Page) on Wed, Jun 24, 09 at 21:29

Thinking of the last few Cookalongs...
Corn, shrimp or crab, onions and a pie shell....add some cheese, eggs, milk and herbs and peppers etc....and call it quiche...

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* Posted by dcarch (My Page) on Wed, Jun 24, 09 at 21:57

Here come cornnnnnnn :-)

dcarch

Photobucket

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* Posted by mst___ (My Page) on Wed, Jun 24, 09 at 23:34

Corn and Bacon Casserole

6 Slices Bacon 1/2 Cup Chopped onion 2 Tbsps. All-purpose flour 2 Cloves Garlic, minced 1/2 Tsp. Salt 1/2 Tsp. Ground black pepper 1 Cup Sour cream 3 1/2 Cups Whole kernel corn, frozen 1 Tbsp. Fresh parsley, chopped 1 Tbsp. Fresh chives, chopped

In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons of drippings. Crumble bacon and set aside. Sauté onion in drippings until tender. Add flour, garlic, salt and pepper. Cook and stir until bubbly; Cook and stir 1 minute more. Remove from the heat and stir in sour cream until smooth. Add corn, parsley and half of the bacon; mix well. Pour into a 1-quart baking dish. Sprinkle with remaining bacon. Bake, uncovered, at 350° for 20 to 25 minutes or until heated through. Sprinkle with chives.
YIELD: 8 Servings

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* Posted by coconut-nj (My Page) on Wed, Jun 24, 09 at 23:49

LOL DCArch... too funny. You really do crack me up.

Jimmy crack corn and I don't care...... Arch cracks corn and I think it's cool... lol..

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* Posted by dcarch (My Page) on Thu, Jun 25, 09 at 19:56

"Posted by coconut-nj (My Page) on Wed, Jun 24, 09 at 23:49 LOL DCArch... too funny. You really do crack me up.
Jimmy crack corn and I don't care...... Arch cracks corn and I think it's cool... lol.. "

Appologizing for the corn porn.

I always get big laughs from friend when corn is served this way.
All it takes is to have tooth picks join sections together.

dcarch

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* Posted by coconut-nj (My Page) on Thu, Jun 25, 09 at 20:11

Dcarch, don't apologize! I loved it and got a big laugh too. You have lucky friends. Smiles.

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* Posted by lakeguy35 (My Page) on Thu, Jun 25, 09 at 21:26

Our local corn in coming on and the Bixby Corn Festival should be coming up too. I can't wait! My favorite is fresh from the field with lots of butter.

Here is a good one that I like from Ina. Seems I posted this not long ago?

David

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* Posted by sally2 (My Page) on Fri, Jun 26, 09 at 9:30

I'm glad you chose corn because I don't use it much, and should do so more often. I don't know why I don't use it much, but maybe because I don't get it fresh very often. Anyway, The recipe's y'all are posting look like good ones to try, since I usually just heat up (true confession time now) canned corn.

I hope I'm still allowed to post here after that confession!

Sally

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* Posted by lindac (My Page) on Fri, Jun 26, 09 at 10:26

during the season, when every other corner has a pickup and a couple of farm kids selling corn picked that morning from under a wet tarp to earn college money, I can't think of corn any way but just quick boiled and slathered with butter and a little salt.
Toward the end of the season I can think of using some for corn and bean salad or in chowder.
But, really for "recipes" most of the time frozen corn works very well.
Linda C

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* Posted by rob333 (My Page) on Fri, Jun 26, 09 at 10:51

I'm with Earl on how you make cream corn, 'cept use bacon grease instead of butter. Not heart healthy!!! I read this this morning, it sounded good (heart healthy, so you may want to add more salt):

Golden Summer Squash & Corn Soup from Eating Well (heart patient magazine)

1 T extra-virgin olive oil 1 medium shallot, chopped 2 medium summer squash (about a pound) 3 t chopped fresh herbs (thyme, oregano, etc.) 14 ounces low sodium chicken broth 1/4 t salt 1 c corn 1/2 c feta cheese

1. Heat oil in a large saucepan over medium heat. Add shallot, stirring, 1 minute. Add squash and 1 t herbs, stirring occasionally, utili squash softens (about 3-5 minutes).
2. Add broth and salt, bring to a boil. Reduce heat, simmmering until squash is mostly translucet, about 5 minutes. Transfer to blender, use stick blender, etc. blend until smooth. Return soup to pan and stir in corn. Bring to a simmer over medium heat, stirring occasionally until corn is tender, 3-5 more minutes. Remove from heat, stir in lemon juice. Garnish with 2 teaspoons herbs and feta.

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* Posted by theresafic (My Page) on Sat, Jun 27, 09 at 11:56

Here is a black bean and corn salad which is tangy and hot and sweet. It's really good and easy to make.
All-Purpose Southwestern Corn and Black Bean Salad Source: Cooking Light magazine

This recipe makes 12 servings and keeps in the refrigerator up to 5 days. It's quite versatile--add shredded chicken and serve tortillas on the side to make it a main-dish salad. Or serve it as a dip with baked tortilla chips, a side for burgers or grilled chicken, or a salad on a bed of lettuce.

1 pound dried black beans 11 1/2 cups water, divided 1 teaspoon olive oil 2 teaspoons cumin seeds 2 garlic cloves, minced 2 cups fresh corn kernels 2 cups chopped seeded tomato 1 cup Vidalia or other sweet onion, finely chopped 1 cup chopped red bell pepper 1 cup chopped green bell pepper

For the Dressing:
1/2 cup fresh lime juice (about 3 limes) 1 tablespoon chili powder 3 tablespoons olive oil 2 teaspoons salt 1 1/2 teaspoons ground cumin 2 teaspoons honey 3 garlic cloves, minced 2 jalapeño peppers, seeded and minced 1/3 cup chopped fresh cilantro

RECIPE METHOD To prepare salad, sort and wash the beans. Combine beans and 5 1/2 cups water in a 6-quart pressure cooker. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 1 minute. Remove from heat; place cooker under cold running water. Remove lid. Drain beans; rinse with cold water. Drain and cool.
Heat 1 teaspoon oil in cooker over medium heat. Add cumin seeds and 2 garlic cloves; cook 1 minute, stirring frequently. Add beans and 6 cups water. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure, and cook 12 minutes. Remove from heat; place cooker under cold running water. Remove lid. Drain bean mixture; rinse with cold water. Drain and cool. Combine bean mixture, corn, tomato, onion, and bell peppers in a large bowl.
To prepare dressing, combine juice and next 7 ingredients (juice through jalapeños), stirring with a whisk. Stir in cilantro. Pour dressing over bean mixture; stir gently to combine. Cover and refrigerate at least 30 minutes.

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* Posted by therustyone (My Page) on Sat, Jun 27, 09 at 12:15

The only way to 'use' corn, is when it is fresh, young, tender, on the cob, the kind that has both yellow and white kernels. Shuck it and heat just enough so butter melts on it. Eat. And if the butter runs down your arms as you eat, so much the better!
As for using it in things, forget it. No way I'd ruin perfectly good other ingredients by mixing with corn.
Just in case you can't tell, I don't much like corn.
:-)

Rusty

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* Posted by trixietx (My Page) on Sat, Jun 27, 09 at 18:44

We grow about an acre of sweet bi-color corn every year and we are probably getting close to a "mess of blisters," as my DH says. The corn is not quite ready, but he can't wait. He is also the one that picks an ear, strips back the shuck and silk for a taste or two. Our 4 year DGS does the same thing.

I have to agree with Rusty on fresh sweet corn. Bring the water to a boil, put the corn in it and turn off the burner. I cover the pot and move it off the burner so the corn stays hot.

We freeze alot of corn, cut off the cob and creamed and enjoy it all year. But there is just nothing like just picked corn!

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* Posted by kathleenca (My Page) on Tue, Jun 30, 09 at 15:00

This is a good side dish with pork roast, ham or Mexican dishes.

CHIPA GUAZU (Corn Casserole) 8-10 servings

1/4 c oil 2 onions, chopped 2 tomatoes, peeled & chopped 1 1-lb can cream-style corn 1 8-oz pkg corn muffin mix, such as Jiffy 3 eggs, separated 1/2 lb shredded Jack cheese

Heat oil in large skillet, add onions & tomatoes & cook until onions are slightly soft.
Add corn, muffin mix, egg yolks & Jack cheese & blend thoroughly.
Beat egg whites until stiff. Fold beaten whites into corn mixture.
Pour into greased 9x13 baking dish & bake at 300 degrees 1 hour.

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* Posted by joanm (My Page) on Sun, Jul 5, 09 at 19:09

We almost lost our cook along to page 3. I tried that carmelized corn for the second time. This time I remembered the butter at the end and I had GA corn instead of FL corn. I didn't get it very brown this time, in too much of a rush. Yummy stuff!

Carmelized corn

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* Posted by annie1992 (My Page) on Sun, Jul 5, 09 at 19:47

joan, that looks delicious, I'm going to have to try it when the corn is ready here. Kathleen's corn recipe looks good too and I've made the Cooking Light recipe that Theresafic posted, lpinkmountain came to visit and she's a vegetarian so it was perfect and delicious, but I haven't made it for at least a year.

Here I forgot to take a picture, but Elery grilled some corn that we bought at Meijer's for 7 ears for $1.00, then we cut it from the cob and mixed it with black beans and salsa. It wasn't bad.

Today we took the rest of the corn, cut it from the cob and made vegetarian vegetable soup, although it was sunny and 74. It was good with the leftover dill cottage cheese bread that I made for the 4th of July party yesterday.

Annie

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* Posted by lpinkmountain (My Page) on Sun, Jul 5, 09 at 21:54

I made that black bean/corn salsa to take to Alexa's house for our jam session. 'Cept I added a couple small avocados. Yummo!

I have a bunch of corn meal cake recipes to try but it just aint gonna happen right now. I am cleaning out the fridge to get ready to come to MI. I hope to leave in about a week. It's slow going though.

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* Posted by theresafic (My Page) on Mon, Jul 6, 09 at 1:24

Joan, the carmelized corn looks really good.

Corn is not ripe here yet, so I haven't made a lot of corn recipes but I did take the black bean and corn salad to a work potluck and it was a hit.

I have cut and pasted several of the recipes for next month when we have fresh corn but I confess, I like it best barely cooked and still on the cob!

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* Posted by donna_loomis (My Page) on Mon, Jul 6, 09 at 9:21

I found this one on the internet a few weeks ago. It's supposed to be a knock-off of the Cheesecake Factory's recipe. Never eaten there, but my family likes these a lot. This last time I made them a lot smaller, more like drop cookies.

SWEET CORN TAMALE CAKES

Ingredients:
1-1/2 C Frozen Sweet Corn 1 Stick Butter, softened 3 T Sugar 1/8 tsp. salt 1/2 C Masa Harina (corn flour) 2 T All-Purpose Flour

Directions:
Preheat oven to 375 degrees. Chop 1 C frozen corn in processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well with mixer until smooth. Add masa and flour and blend well. Mix in remaining 1/2 C frozen corn by hand. Measure 1/2 cup portions and form into 3 inch wide patties. Arrange on baking sheet and bake for 25-30 minutes. Carefully flip all cakes and bake an additional 5-7 minutes until browned.

Serve with Sour Cream, Salsa, Salsa Verde & Guacamole if desired.

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* Posted by wizardnm (My Page) on Mon, Jul 6, 09 at 10:35

Just pulled a name from those who posted on this thread....

Rob33... you win!!!

please post what the next *star* ingredient is on this thread. Then I'll set up the next thread..#13!

Nancy

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* Posted by rob333 (My Page) on Mon, Jul 6, 09 at 12:34

Wow! I've won! Ok, here it goes, "Cheese" is the next thread star.

Entered by ann_t

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