Corn Mush

Ingredients:

1 c frozen corn, cooked in the bag according to instructions
1/4 onion, chopped finely
1 clove garlic, sliced
a few chives, chopped finely
2 tbsp butter
1.5 tbsp flour
3/4 tsp salt
3/4 c almond milk (cold) [I use Silk Almond Milk, Original]
1/2 c water (cold)
cayenne pepper to taste
paprika to taste
black pepper to taste

Directions:

  1. In saucepan, heat butter. Add flour. Mix well.
  2. Add onion and green onion. Let cook 5 min until roux is golden. Add garlic, black pepper, cayenne pepper, and paprika.
  3. Add almond milk slowly. Mix well. Add water. Mix well.
  4. Add corn. Add salt.
  5. Spoon out 1/3 of mixture (solid and liquid) and blend. Put back in pot.
  6. Let come to boil. Serve.
  7. Enjoy!

 

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Redstone Restaurant Cornbread

NOTE: I don’t know if this is the original recipe, but it sure is good! 🙂

INGREDIENTS

3⁄4 cup cornmeal
3⁄4 cup all-purpose flour
1⁄4 teaspoon salt
1 1⁄2 tablespoons baking powder
4 eggs
3⁄4 cup sugar
7 ounces creamed corn (1/2 can)
2 ounces diced green chilies, drained well (1/2 can)
1⁄2 cup butter
1⁄2 cup shredded monterey jack and cheddar cheese blend

DIRECTIONS

  1. Preheat oven to 400°F.
  2. Mix together all ingredients in the order given.
  3. Pour into greased 8″ or 9″ iron skillet.
  4. Bake 35 minutes. Insert toothpick- if it comes out clean the corn bread is done. If not, continue baking & check every 5 minutes with a toothpick.
  5. Serve warm with Maple Butter.

MAPLE BUTTER

1 lb butter
1 cup maple syrup
1⁄2 teaspoon kosher salt

  1. Allow butter to soften to room temperature.
  2. In mixer, (use a paddle attachment if available) whip butter & Salt until creamy.
  3. Slowly drizzle syrup into mixture until well blended.

ABP Corn and Green Chili Bisque

Okay, the “original” copycat recipe is on the bottom of this post. This is similar to the soup at Au Bon Pain.

I am adding a recipe that is more mild, which is more to my family’s taste. If you like the spiciness of the original, scroll down 🙂

Ingredients:

1 tbsp butter
1 tbsp olive oil
1/4 green pepper, minced (abt 1/4 c)
1/4 red pepper, minced (abt 1/4 c)
1/4 onion, minced (abt 1/4 c)
1 tsp minced garlic (I use the bottled version from Costco)
1 6 oz can tomato paste (I use the red and yellow Italian brand canned version)
1 7 oz can Herdez salsa verde
4 c water
1 tbsp sugar
1/2 tsp cumin
2 ears of corn, boiled, cut from cob
1 tsp heavy cream powder (or more, to taste)
juice of 1/8 lime

Directions:

  1. Add butter and olive oil to large pot over medium heat. Let warm.
  2. Add green pepper, red pepper, onion. Sautee.
  3. Add onion. Sautee.
  4. Add tomato paste and salsa verde. Add 4 c water. Add sugar and cumin. Let come to boil.
  5. Add corn. Let boil, then simmer over medium low heat.
  6. Remove from heat.
  7. Add a squeeze of fresh lime or lemon juice. Add heavy cream powder.
  8. Mix well and enjoy! 🙂

Note: This recipe is AWESOME! 🙂 Everyone loved it, will make it again.

 

 

 

Corn and Green Chili Bisque (original copycat recipe)

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 jalapeno, minced
  • 2 Anaheim peppers, minced (or 1 4-oz. can green chilies)
  • 1/2 red bell pepper, minced
  • 1/4 large onion, diced
  • 2 cloves garlic, minced
  • 1 6-oz. can tomato paste
  • 2 tomatillos, diced (or 1 28-oz. can tomatillos)
  • 2 Roma tomatoes, diced (or 1 14.5-oz. can diced tomatoes)
  • 1 tablespoon sugar
  • 8 cups (10 ears) of corn (or frozen)
  • 1 tsp. cumin
  • 1 tsp. smoked paprika
  • 2 tsp. kosher salt
  • 1 tsp. black pepper
  • 32-oz. vegetable stock
  • 1/4 cup cilantro leaves, chopped
  • 8 oz. cream
  • juice of 1 lime

In a large soup pot, melt the butter and olive oil together over medium heat. Sauté the peppers and onions, about 3 minutes. Stir in the garlic and tomato paste. Add the tomatillos, tomatoes and sugar and sauté for about 3 minutes.

Add 6 cups of corn into the pot along with spices. Sauté for 2 minutes. Add the vegetable stock and cilantro. Reduce heat to medium-low and simmer for 30 minutes.

After the flavors have married, puree with an immersion blender.

Stir in the cream. Stir in the lime juice. Add the remaining 2 cups of corn. Heat for about 5 minutes.

To serve, ladle the soup into a bowl and garnish with tortilla strips or a crushed tortilla chip and a cilantro leaf.

 

Corn Fritters 2

Corn Fritters

Ingredients:

3 fresh boiled or roasted corns on the cob; take a knife and cut the kernels off of the cob
1 c all purpose flour
1 egg
1/2 c milk
2-3 tbsp sugar (or brown sugar, or maple syrup, or other natural sweetener)
1/2 tsp salt (to taste)
1/2 tsp baking powder
1 tbsp butter, melted
1 jalapeno, finely diced or sliced
1/2 tsp paprika
1 bunch cilantro, finely chopped
1/4 c corn meal (optional)

Directions:

  1. Blend half the corn kernals and the milk together.
  2. Add rest of wet ingredients to corn milk blended mixture.
  3. Add dry ingredients to wet ingredients.  Mix well.
  4. Add corn and jalapenos last.
  5. Let sit 10 minutes.
  6. Use small cookie cutter scoop to drop dough into fryer.
  7. Deep fry on medium heat.
  8. Serve warm.

Dip:

Ingredients:

1/2 c yogurt or sour cream
2 tbsp maple syrup or honey
dash salt
dash paprika
dash cumin powder

Directions:

  1. Mix well.
  2. Serve with fritters.

New England Spyder Cake

aka Custard Corn Cake

From NY Times

INGREDIENTS:

2 cups milk
4 teaspoons white vinegar
1 cup all-purpose flour
¾ cup yellow cornmeal
¾ cup sugar
½ teaspoon baking soda
½ teaspoon salt
2 eggs
2 tablespoons butter
1 cup heavy cream

DIRECTIONS:

  1. Preheat oven to 350 degrees. Place DRY cast iron dutch oven into pan while preheating.
  2. Combine milk and vinegar in a bowl and set aside to sour, about 20 minutes. Milk should be room temperature. If it isn’t, heat it in the microwave. Whole milk works best.
  3. In another bowl, combine flour, cornmeal, sugar, baking soda and salt.
  4. Whisk eggs into the soured milk. Stir into dry ingredients and set batter aside.
  5. Melt butter in the cast iron pan.
  6. Pour in the batter.
  7. Pour cream over the batter, into the center.
  8. Bake 45 min at 350 F.
  9. Slice into wedges and serve warm.
  10. Great for dessert or breakfast.

 

NOTE: The cornbread tastes great. The custard part did not work for me. I purchased whipping cream TODAY from a local grocer and it was already sour. So it ruined my cake 😦 My advice to you: taste your ingredients before putting them into your baking.

 

Corn Pudding

Ingredients:

10 ears corn, shucked, cleaned, scraped – get all the milk!
3 well beaten eggs
1 c milk
1/2 c cream
1 tbsp melted butter
1/2 tsp salt
1 tsp fresh ground black pepper
5 or 6 dashes Tabasco

Directions:

  1. Mix all ingredients together.
  2. Place in 1.5 qt Pyrex.
  3. Bake in preheated 350 F oven for 45-50 min, or until just firm to the touch.
  4. Enjoy!