Recipes by their Ingredients

corn

  • Chicken Corn Chowder

    Chicken Corn Chowder
    Chicken Corn Chowder
    (Makes about 1 gallon)
    3 slices of bacon, raw
    1 tsp thyme
    3 tblsp flour (not heaping)
    4 cups chicken stock
    3/4 cups of milk
    1 + 1/4 cups cream (strain it)
    1/2 tsp black pepper
    4 boneless, skinless, breasts of grilled chicken (I grill mine with olive oil, salt, pepper and cayenne)
    3 ears of sweetcorn (cut off cob and then blanch)
    2 cups diced potato (blanched)
    NOTES: Because the potatoes were blanched you don't have to worry that they'll fall apart in the soup!

    Fry bacon in large sauce pot, (the one your using to make the soup), until crisp. Remove bacon and set aside for breakfast tomorrow. Over medium high heat add the thyme then flour to the bacon fat stir for three minutes.

    Then add a little chicken stock at first, whisking, add more until finished. Bring to a low simmer for 5 minutes.

    Add milk and cream, cayenne and black pepper, stir and bring to a simmer for 5 more minutes.

    Dice the chicken into a size equal of the potato cubes. Now add the diced blanched potato, corn and chicken to the soup and simmer 5 more minutes.

    Taste! Adjust seasoning if needed.

     

  • Corn Fritters

    Corn Fritters
    Corn Fritters (Mexican street corn style)
    (Serves)

    4 cups of corn (fresh is best. Can use frozen or canned also)
    1/4 cup chopped cilantro
    1/4 cup chopped green onion
    1 jalapeno diced, roasted (deseeded and membranes removed)
    juice from 1/2 a lime (about 1 tablespoon)
    zest from 2 limes, minced
    1 cup all purpose flour
    1 teaspoon baking powder
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    1/4 teaspoon chili powder
    2 eggs beaten
    1/4 cup milk
    1 and 1/2 cup shredded Cojita Cheese
    2 tablespoons extra virgin olive oil


    NOTES:
     

    Put corn in a large mixing bowl, corn should be relatively dry, use a paper towel if necessary. If you're using frozen corn I would heat it up in a skillet on high and keep tossing until the hiss of water disapears (about 2 minutes).

    Add to the corn, cheese, minced, roasted jalapeno, cillantro, green onion, lime juice and zest.
    In a smaller separate bowl add the flour, baking powder, salt, pepper and chili powder. Mix well and add to corn bowl, mix well again.

    In a small bowl beat two eggs and add in the milk, incorperate well and mix into the corn mixture. A tight batter will form.

    Heat a skillet to medium/high with just enough oil to coat the bottom. Once the skillet is hot make a small test fritter using a about 2 tablespoons of batter. Press it down so its not too thick and try and scoot the sides in to form a round circle or a rectangle, fry for about 3 minutes each side. If the fritter stayed together then cook the rest and serve! If they fall apart, they need a tad more batter so you can crack an egg with about a tablespoon of milk, beat well, and add to the corn batter.

    Serve hot, serve cold either case they are yummy (but better right out of the pan!)