Like to cook? In this forum, both amateur and pro chefs can share recipes, procedures and cooking tips and talk about local restaurant recipes.

Looking for Corn Recipe

User avatar
User

TanyaD

{ RANK }

Foodie

Posts

216

Joined

Thu Mar 01, 2007 11:31 am

Location

Louisville

Looking for Corn Recipe

by TanyaD » Thu Dec 20, 2007 9:22 am

Does anybody have an interesting corn recipe I could make for Christmas dinner? I'm burnt out on corn pudding, and am looking for something different. Any suggestions and/or recipes would be greatly appreciated.
User avatar
User

Dan Thomas

{ RANK }

Foodie

Posts

2466

Joined

Thu Mar 01, 2007 11:19 am

Location

Sunny Forest Hills

by Dan Thomas » Thu Dec 20, 2007 11:04 am

You could make corn cakes...

Take some Bisquick add a little corn meal, some lightly sauteed diced peppers and onion, a couple of eggs and some milk, some corn and season with salt and pepper and mix until you get a slightly thicker than pancake batter consistency... drop into a hot skillet in silver dollar size spoonfuls and cook like pancakes.

Very easy, tasty and not something you see every day! Also a very versatile idea as you can add different things that strike your fancy; For example try adding chopped shrimp and some Old Bay to the mix, diced ham or bacon, some cooked wild rice or your favorite shredded cheese. The possibilities are endless!!! :D
Dan Thomas
Operator Specialist
Waypoint

dthomas@awpwaypoint.com

"People who aren't interested in food seem rather dry, unloving and don't have a real gusto for life."
Julia Child
User avatar
User

Jay M.

{ RANK }

Foodie

Posts

797

Joined

Mon Apr 09, 2007 10:09 pm

Re: Looking for Corn Recipe

by Jay M. » Thu Dec 20, 2007 6:55 pm

TanyaD wrote:Does anybody have an interesting corn recipe I could make for Christmas dinner? I'm burnt out on corn pudding, and am looking for something different. Any suggestions and/or recipes would be greatly appreciated.


Tanya,

We have a succotash recipe that is simple and very good. It usually appears on the Thanksgiving table. I don't have the recipe in front of me, but I know it includes corn and lima beans cooked in bacon drippings with red bell pepper, bacon, and tarragon. There might be some onion in there, too. If you're interested, I'll dig up the details. (Sorry, I can't remember if you're vegetarian. If so, nevermind.)
no avatar
User

Sonja W

{ RANK }

Foodie

Posts

133

Joined

Fri Mar 02, 2007 10:00 pm

Corn Recipe

by Sonja W » Thu Dec 20, 2007 7:07 pm

Tanya,

This is from last month's NYTimes food section. I know, it's corn bread, not naked corn, but it still sounds good.

Corn Bread and Broccoli Rabe Strata
Time: 1 1/2 hours, plus 4 hours or overnight resting

1 1/2 tablespoons extra virgin olive oil, more for pan
1 garlic clove, minced
1/4 teaspoon crushed red pepper flakes
1 pound broccoli rabe, outer leaves and thick stems removed; florets and tender stems coarsely chopped (about 3 cups)
1 teaspoon kosher salt, more to taste
1/4 cup chopped roasted red pepper
1/4 cup chopped pitted calamata olives
8 large eggs, lightly beaten
4 cups half-and-half or whole milk
1/4 teaspoon ground black pepper
2 pounds homemade or purchased corn bread, cut into 2-inch cubes (about 8 cups)
1 cup fresh ricotta cheese
6 ounces grated Gruyère cheese (1 1/2 cups).

1. Oil a 9-by 13-inch baking dish. In a large skillet, heat remaining oil over medium heat; add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add broccoli rabe and increase heat to medium-high. Cook, stirring occasionally, for 2 minutes. Add
1/2 teaspoon salt and 1/4 cup water. Reduce heat to medium, cover, and cook until broccoli rabe is very tender, about 3 minutes longer. (If mixture looks watery when rabe is done, let simmer uncovered for a minute to dry it out.) Transfer to a bowl and stir in roasted pepper and olives.
2. Make a custard by whisking together eggs, half-and-half or milk, remaining 1/2 teaspoon salt and the black pepper.
3. Spread corn-bread cubes in prepared dish. Scatter vegetable mixture over corn bread. Dot with dollops of ricotta. Pour custard evenly over corn bread. Sprinkle with Gruyère. Cover baking dish tightly with plastic wrap and refrigerate at least 4 hours or overnight.
4. When ready to bake strata, remove it from refrigerator and let rest at room temperature while oven preheats to 350 degrees. Bake until firm and golden on top, about 45 to 55 minutes. Cool at least 20 minutes before serving. Serve hot or warm.
Yield: 10 main-course servings or 16 side-dish servings.
User avatar
User

TanyaD

{ RANK }

Foodie

Posts

216

Joined

Thu Mar 01, 2007 11:31 am

Location

Louisville

Thanks!

by TanyaD » Fri Dec 21, 2007 10:59 am

Wow, these are all great ideas!

Who is online

Users browsing this forum: No registered users and 13 guests

Powered by phpBB ® | phpBB3 Style by KomiDesign