You will need:
1/2 cup fresh corn kernels
1 1/4 cups chopped tomato
1/2 cup chopped fresh cilantro
1/4 cup chopped red onion
1/4 cup chopped green onion
1/4 cup fresh lemon juice
1 tsp. hot pepper sauce (I also use red pepper flakes)
1/2 tsp. olive oil
1/4 tsp. salt
1/4 tsp. ground cumin
Steam corn and cool. Combine all other ingredients in large bowl, add corn, cover and chill. I usually double this recipe. Enjoy!
From Cooking Light Magazine
Showing posts with label Corn. Show all posts
Showing posts with label Corn. Show all posts
Corn & Squash Simmered in Coconut Milk with Basil
1 Tbsp roasted peanut oil
1 package fresh, firm tofu, drained and diced into 1/2-inch cubes
2 medium zucchini, diced into 1/2 inch cubes
2 medium summer squash, diced into 1/2 inch cubes
sea salt and freshly ground pepper
4 large ears sweet corn
1 Serrano chili
1 heaping tsp cilantro
1 heaping tsp basil (Thai basil if available)
1 bunch red or green scallions, including half of the firm greens sliced into 1/2-inch pieces
1 15-oz can coconut milk
1 tsp soy sauce
3 cups cooked basmati rice
additional herbs for garnish
Heat oil in a large non-stick skillet over medium-high heat. When hot add the tofu and the squashes, and sprinkle with a 1/4-teaspoon salt. Cook for 8-10 minutes, shaking the pan occasionally so all sides of the tofu brown.
While the tofu is cooking, slice the corn kernels off the cob. Finely chop the chili with the cilantro and basil.
Add the scallions, chili-herb mixture, and corn to the pan. Add the coconut milk to the pan and rinse the can out with a little water and add that as well. Stir in the soy sauce, an additional 1/2-teaspoon salt and a few twists of black pepper. Simmer until the corn is heated through, 3-5 minutes
Submitted by Sarah Stix
1 package fresh, firm tofu, drained and diced into 1/2-inch cubes
2 medium zucchini, diced into 1/2 inch cubes
2 medium summer squash, diced into 1/2 inch cubes
sea salt and freshly ground pepper
4 large ears sweet corn
1 Serrano chili
1 heaping tsp cilantro
1 heaping tsp basil (Thai basil if available)
1 bunch red or green scallions, including half of the firm greens sliced into 1/2-inch pieces
1 15-oz can coconut milk
1 tsp soy sauce
3 cups cooked basmati rice
additional herbs for garnish
Heat oil in a large non-stick skillet over medium-high heat. When hot add the tofu and the squashes, and sprinkle with a 1/4-teaspoon salt. Cook for 8-10 minutes, shaking the pan occasionally so all sides of the tofu brown.
While the tofu is cooking, slice the corn kernels off the cob. Finely chop the chili with the cilantro and basil.
Add the scallions, chili-herb mixture, and corn to the pan. Add the coconut milk to the pan and rinse the can out with a little water and add that as well. Stir in the soy sauce, an additional 1/2-teaspoon salt and a few twists of black pepper. Simmer until the corn is heated through, 3-5 minutes
Submitted by Sarah Stix
Hot Pepper Corn Bread
1 cup yellow cornmeal
2/3 cup unbleached all purpose flour
1/2 tsp salt
2 tsp baking powder
1/8 tsp baking soda
2 Tbsp sugar
2 Tbsp unsalted butter
1 large egg
1/3 cup sour cream
3/4 cup milk
1 large jalapeno pepper, stemmed, seeded and diced
1 cup corn kernels, fresh or frozen
Preheat the oven to 400F. Sift the dry ingredients together into a medium-size mixing bowl.
Place the butter in a 9-inch square baking pan, and put it in the oven to melt and to heat the pan, 3 - 5 minutes. While the butter is melting, whisk together the egg, sour cream, and milk in a small bowl. Stir the mixture quickly into the dry ingredients, just until all the ingredients are moistened. Do not overmix, or the corn bread will be tough. Fold in the chile peppers and the corn kernels.
Swirl the butter around in the hot pan, then pour in the batter, and bake in the center of the oven until the corn bread is golden and springs back when lightly touched, 20 to 25 minutes. Cool for 5 minutes before serving.
2/3 cup unbleached all purpose flour
1/2 tsp salt
2 tsp baking powder
1/8 tsp baking soda
2 Tbsp sugar
2 Tbsp unsalted butter
1 large egg
1/3 cup sour cream
3/4 cup milk
1 large jalapeno pepper, stemmed, seeded and diced
1 cup corn kernels, fresh or frozen
Preheat the oven to 400F. Sift the dry ingredients together into a medium-size mixing bowl.
Place the butter in a 9-inch square baking pan, and put it in the oven to melt and to heat the pan, 3 - 5 minutes. While the butter is melting, whisk together the egg, sour cream, and milk in a small bowl. Stir the mixture quickly into the dry ingredients, just until all the ingredients are moistened. Do not overmix, or the corn bread will be tough. Fold in the chile peppers and the corn kernels.
Swirl the butter around in the hot pan, then pour in the batter, and bake in the center of the oven until the corn bread is golden and springs back when lightly touched, 20 to 25 minutes. Cool for 5 minutes before serving.
Kale Skillet Cakes
Serves 4-6.
1 cup flour 2 large eggs
1 cup fine yellow cornmeal
2 tablespoons melted butter or olive oil
2 cups milk
1 cup diced onion (optional)
1 teaspoon salt, or to taste
Butter or oil for frying
2 cups fresh or thawed frozen corn
2 cups finely chopped, firmly packed kale
In a large bowl, mix the flour, cornmeal, salt, corn and kale. In a medium bowl, lightly beat the eggs, melted butter or oil, and milk to combine. Pour wet ingredients into dry and mix briefly. Heat butter or oil in a large frying pan. Add the onion, if using, and saute until golden. Add the sautéed onion to the batter, mix again, then drop about 1/4 cup batter per cake into the hot skillet, adding more oil or butter as needed to keep cakes from sticking. Cook until cakes begin to bubble, about 3 minutes, then flip and cook until the other side is golden, 1 or 2 minutes longer. Serve warm.
from golden earthworm website
1 cup flour 2 large eggs
1 cup fine yellow cornmeal
2 tablespoons melted butter or olive oil
2 cups milk
1 cup diced onion (optional)
1 teaspoon salt, or to taste
Butter or oil for frying
2 cups fresh or thawed frozen corn
2 cups finely chopped, firmly packed kale
In a large bowl, mix the flour, cornmeal, salt, corn and kale. In a medium bowl, lightly beat the eggs, melted butter or oil, and milk to combine. Pour wet ingredients into dry and mix briefly. Heat butter or oil in a large frying pan. Add the onion, if using, and saute until golden. Add the sautéed onion to the batter, mix again, then drop about 1/4 cup batter per cake into the hot skillet, adding more oil or butter as needed to keep cakes from sticking. Cook until cakes begin to bubble, about 3 minutes, then flip and cook until the other side is golden, 1 or 2 minutes longer. Serve warm.
from golden earthworm website
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