Share collectins of Recipe, sport, travel, food, Tips and Tricks, news, crafts, ... from the world

Corn in the U.S.A.

Low-fat corn muffins to tickle your fancy.
Reprinted with permission from CRAZY PLATES by Janet & Greta Podleski (Perigee Books, 1999)

What you'll need

  • 1 cup all-purpose flour
    1 cup yellow cornmeal
    2 tbsp. sugar
    1 1/2 tsp. baking powder
    1/2 tsp. salt
    1 15-oz. can cream-style corn
    1/2 cup buttermilk
    1 egg
    2 tbsp. butter or margarine, melted
    1 4-oz. can diced green chilies

How to make it

  1. Preheat oven to 375 degrees. Spray a 12-cup muffin tin with non-stick spray and set aside.
    In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside.
    In a medium bowl, whisk together corn, buttermilk, egg, melted butter and diced green chilis. Add wet ingredients to dry ingredients. Stir just until dry ingredients are moistened.
    Divide batter among 12 muffin cups. Bake for 20 minutes, or until a toothpick inserted in center of muffin comes out clean. Be careful not to overbake. Remove muffins from tin and cool slightly on a wire rack. Best served warm. Makes 12 muffins.

More links:

Chilequiles Recipe

Like a Mexican lasagna, this dish is delicious and filling.

What you'll need

  • 2 tablespoons olive oil
  • 3/4 cup finely chopped onion
  • 2 teaspoons minced garlic
  • 3 cups zucchini, grated (about 2 medium)
  • Salt and pepper to taste
  • 8 corn tortillas
  • 3 cups grated sharp Cheddar cheese
  • 1 14-ounce can whole tomatoes
  • 3/4 teaspoon cumin
  • 1/2 teaspoon ground coriander

How to make it

  1. Heat the oven to 350º.
  2. Heat the olive oil in a saucepan. sauté the onion over medium heat for about 3 to 4 minutes, until softened. Add the garlic, zucchini, and salt and pepper to taste and sauté for another 5 minutes. Take the pan off the heat.
  3. Tear the tortillas into bite-size pieces and place them into a lightly greased 8-inch square nonaluminum pan. Sprinkle half the cheese onto the tortillas. Top the cheese with the zucchini mixture.
  4. Place the tomatoes and their liquid in a blender. Add the cumin and coriander. Puree. Pour the tomato mixture over the tortillas, cheese, and zucchini.
  5. Sprinkle on the rest of the cheese.
  6. Bake for 20 to 25 minutes, until bubbly.
  7. Let the chilequiles cool. Cover the dish with freezer foil. Label. To serve: Uncover. Heat the thawed chilequiles for about 15 to 20 minutes in a 400° oven until they're warmed through. Serves 5 to 6.

More link

Corn Crisps Recipe

Hands-on Time: 20 minutes
Total Time: 30 minutes
Makes: About 18
These sweet, bite-size appetizers can be made a few hours ahead of time and stored, in a single layer, on a covered baking sheet at room temperature. To reheat the crisps, simply remove their cover and slide them into the oven at 400° for 5 to 7 minutes.
by Kathy Farrell-Kingsley and Laraine Perri | Photograph by Laura Johansen

What you'll need

  • 1/2 cup flour
  • 1 teaspoon kosher salt, plus more for sprinkling
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon sugar
  • 1/8 teaspoon cayenne pepper
  • 1 large egg
  • 1/4 cup milk
  • 1 tablespoon unsalted butter, melted
  • 1 1/2 cups fresh or frozen corn kernels (about 3 ears, if using fresh corn; after the kernels are removed from the cob, precook them in the microwave for 3 minutes)
  • 1/4 cup finely chopped scallions
  • canola or vegetable oil

How to make it

  1. In a large bowl, combine the flour, salt, baking powder, cumin, sugar, and cayenne. In a medium bowl, whisk together the egg, milk, and butter. Stir the wet ingredients into the dry until they are just blended. Fold in the corn and scallions.
  2. Pour oil into a large nonstick skillet (it should come about 1/4 inch up the sides of the pan) and heat it until the oil is shimmering. For each crisp, drop a slightly rounded tablespoon of batter into the oil, flattening it slightly with the back of the spoon.
  3. Fry them in batches over medium-high heat until they are golden, about 2 to 3 minutes. Turn them over and fry them until the other side is golden, about 2 minutes more. Transfer the crisps to a paper towel–lined sheet pan, sprinkling them immediately with a bit of salt. Repeat with the remaining batter.

Nutritional Information
Per serving (1 crisp) Calories 68, Total Fat 5 g (8%), Saturated Fat 0.8 g (4%), Cholesterol 12 mg (4%), Sodium 113 mg (5%), Total Carbohydrate 5 g (2%), Fiber 0.4 g (1%), Sugars 0.8 g, Protein 1 g (2%)
More link