From bob@sky.net Tue Sep 9 11:06:04 1997 Date: Thu, 28 Aug 1997 13:20:10 -0500 (CDT) From: Bob Batson To: chile-heads@globalgarden.com Subject: [CH] Corn Recipes (w. Chiles, of course) Recipes by Jacqueline Higuera McMahan CHARRED CORN SALAD Grill the corn over white ash-covered coals, or use a gas grill or the broiler. I serve this salad/salsa as a relish with just about anything, and even take it on picnics to eat with sandwiches. INGREDIENTS: -- 4 tablespoons fruity olive oil -- 4 ears of fresh corn -- 1 red bell pepper -- 1 poblano chile -- 2 garlic cloves, minced -- 1/4 cup fresh lime juice -- 1 tablespoon pureed chipotle chiles en adobo -- 1 cup diced red onion -- 1 cup cooked black beans, rinsed in cold water (don't use mushy beans) -- 1/4 cup minced cilantro INSTRUCTIONS: Rub 2 tablespoons of the olive oil over the corn, bell and poblano peppers. Place on a hot grill and cook, turning frequently, until the vegetables are lightly charred. This will take 8 to 10 minutes. Remove the vegetables to a platter and let cool until you can handle them. Combine the garlic, lime juice, the remaining 2 tablespoons olive oil and the chipotle in a blender; process to a dressing consistency. Slice the corn kernels off the cobs into a large bowl. Leave most of the blackened skins on the peppers for a smoky flavor. Stem and seed the peppers, then dice the flesh. Add the peppers, onion and black beans to the corn. Pour the dressing over the vegetables and toss to blend. Sprinkle the cilantro over the salad and toss again. Serves 6. PER SERVING: 195 calories, 5 g protein, 25 g carbohydrate, 10 g fat (1 g saturated), 0 mg cholesterol, 30 mg sodium, 6 g fiber. ______________________________________________________________ JICAMA, CORN AND POBLANO SALAD WITH CREAMY DRESSING INGREDIENTS: -- 1 quart romaine lettuce -- 1 cup fresh corn kernels -- 1 cup peeled jicama sticks -- 1/4 cup fresh lime juice -- 1 teaspoon salt -- Chile powder or paprika Dressing -- 3 tomatillos -- 1 cup sour cream -- 2 garlic cloves -- 1/2 teaspoon salt -- Freshly ground pepper to taste -- 1/2 cup cilantro leaves -- 1 charred green chile, peeled and seeded (may use canned) -- 2 tablespoons chives -- 1/4 cup grated cotija or Parmesan cheese -- 1 tablespoon lime marinade from jicama Chile Strips -- 2 poblano or Anaheim chiles -- 1 egg, beaten -- 1/2 cup stone-ground cornmeal -- 1/4 cup canola oil INSTRUCTIONS: Wash and dry the lettuce leaves, tear into bite-size pieces and chill. Steam the corn kernels for 2 minutes in a microwave; set aside. Place the jicama sticks in a shallow bowl and sprinkle with the lime juice and salt. Set aside to marinate while you prepare the rest of the salad. To make the dressing: Microwave the tomatillos for 1 minute. Combine the sour cream, garlic, salt, pepper, cilantro, charred chile, the chives, cheese, tomatillos and lime marinade in a food processor; blend. Set aside. To make chile strips: Stem and core the poblano chiles, then cut into 1/4-inch strips. Roll in beaten egg, then in cornmeal. Set aside for a few minutes to dry. Heat the oil in a heavy frying pan. Add about half of the chile strips and fry until golden brown on both sides. Using a slotted spoon, remove to paper towels to drain. Fry the remaining strips and drain on paper towels. To assemble: Divide the lettuce among serving plates. Arrange the jicama sticks around the perimeter of the plates. Sprinkle the corn kernels over the salad, then top with the fried poblano strips. Drizzle about 1/4 cup dressing over each salad. Dust with chile powder or paprika. Serves 4. PER SERVING: 430 calories, 10 g protein, 34 g carbohydrate, 30 g fat (10 g saturated), 82 mg cholesterol, 702 mg sodium, 6 g fiber. ______________________________________________________________ CORN AND JALAPENO POLENTA Serve as an accompaniment to grilled or roasted meats, or with a salad for a light meal. INGREDIENTS: -- 1 tablespoon butter -- 1/2 cup minced white onion -- 2 jalapeno chiles, seeded and finely minced -- 1 1/2 cups mild chicken broth -- 1/3 cup dry white wine -- 1/2 cup polenta or coarsely ground cornmeal -- 2 1/2 cups grated fresh corn (about 5 ears) -- 1/2 teaspoon salt -- 1 tablespoon snipped chives -- Olive oil as needed INSTRUCTIONS: Grease a 8 x 13-inch baking pan. Heat the butter in a wide, deep skillet. Add the onions and minced chiles and saute until softened. Do not let them brown. Add the chicken broth, wine and milk. Simmer for a few minutes. Slowly stir in the polenta and cook, stirring, for 10 minutes. Add the corn and simmer over low heat for 15 minutes, or until a spoon, drawn through the polenta to the bottom of the pan, leaves a track. Stir in the salt and chives. Pour the polenta into the prepared pan. Let cool, then cover well with plastic wrap and refrigerate until needed. Just before serving, cut into 8 squares and carefully remove with a wide spatula (because of the corn, this polenta is fragile). Heat a little olive oil in a nonstick skillet. Add a few polenta squares (do not crowd the pan) and fry until golden brown, turning once. Continue frying the remaining squares, adding more olive oil as needed. Serves 8. PER SERVING: 120 calories, 4 g protein, 22 g carbohydrate, 3 g fat (1 g saturated), 6 mg cholesterol, 163 mg sodium, 3 g fiber. ______________________________________________________________ HEAVENLY CORN SOUP INGREDIENTS: -- 2 tablespoons butter -- 3 garlic cloves, minced -- 1/2 cup chopped sweet white onion, like Vidalia or Maui -- 2 1/2 cups milk -- 1/4 cup cream -- 1 1/2 teaspoons salt -- Minced cilantro and diced tomato for garnish (optional) -- Red Pepper Garnish (optional) -- 1 red bell pepper, roasted -- 1 red jalapeno, stemmed and seeded (see note) -- 1 garlic clove -- Pinch salt -- 1 to 2 teaspoons water Cilantro Cream Garnish (optional) -- 1/2 cup cilantro leaves -- 1 garlic clove -- 1/2 cup sour cream -- Pinch salt INSTRUCTIONS: Melt the butter in a heavy 3- quart pot. Add the garlic and onion and gently cook until softened, about 5 minutes. Do not brown. Stir in the grated corn, any corn juices from the bottom of the bowl, and the milk. Simmer very gently, stirring frequently, for 15 minutes. Add the cream and salt. Garnish with cilantro and tomato. Or drizzle with the Red Pepper Puree and/or Cilantro Cream for a special occasion. (Place the purees in plastic squeeze bottles for easy drizzling.) Red Pepper Puree: Roast the bell pepper over a gas burner until blackened. Place in a small paper bag, twist shut and let steam for 10 minutes. Remove the pepper and scrape off the blackened skin. Core and seed the pepper. Puree in a blender with the jalapeno, garlic, salt and water. Cilantro Cream: Combine the cilantro, garlic, sour cream and salt in a blender and puree. Serves 6. Note: Or use a Mancini brand fire-roasted red jalapeno. (This product is sold in 12- ounce jars.) PER SERVING: 265 calories, 8 g protein, 26 g carbohydrate, 16 g fat (9 g saturated), 46 mg cholesterol, 614 mg sodium, 5 g fiber. ______________________________________________________________ MEXICAN ZUCCHINI & CORN GRATIN INGREDIENTS: -- 1 tablespoon butter -- 1/2 cup diced onion -- 4 medium zucchini (about 1 1/2 pounds), cut into small dice -- Salt and pepper to taste -- 1 1/2 cups grated fontina or Monterey Jack cheese Corn-Basil Sauce -- 1 tablespoon butter -- 1 1/2 cups grated fresh corn -- 1 tablespoon cornmeal -- 1/2 cup milk -- 1/2 teaspoon salt -- 2 red jalapenos, seeded and minced -- 2 tablespoons slivered sweet basil leaves INSTRUCTIONS: Preheat the boiler to medium. Butter an 8-inch-square baking pan. Melt the butter in a shallow, oven-proof saute pan. Add the onions and zucchini and saute until the squash is golden but still al dente, about 10 minutes. Season with salt and pepper. Place in the prepared pan. To make the sauce: Melt the butter in a saucepan. Add the grated corn, cornmeal, milk, salt and jalapenos. Simmer until thickened. Remove from heat and add the basil. Pour the corn sauce over the zucchini. Sprinkle with the grated cheese and broil until the cheese is bubbly and golden brown. Serves 6. PER SERVING: 200 calories, 11 g protein, 15 g carbohydrate, 12 g fat (7 g saturated), 41 mg cholesterol, 197 mg sodium, 3 g fiber. ______________________________________________________________ BAKED CORN CAKES These simple corn cakes are the perfect accompaniment to grilled meats or poultry, or to a bowl of fiery chili. The texture is grainier than cornbread and the flavor is reminiscent of tamales made with fresh corn. They're irresistible! INGREDIENTS: -- 1/4 cup softened butter -- 1/2 cup masa harina -- 1/4 cup water -- 1/4 cup stone-ground cornmeal -- 1 cup grated fresh corn (about 3 ears) -- 2 tablespoons sugar -- 1/2 teaspoon baking powder -- 1/2 teaspoon salt -- 2 tablespoons crema Mexicana or heavy cream INSTRUCTIONS: Preheat the oven to 350 degrees. Grease an 8-inch square baking pan. Place the butter in the bowl of an electric mixer. Gradually beat in the masa harina, water and cornmeal to make a thick batter. Blend in the grated corn and sugar. Gently blend in the baking powder, salt and cream. Pour into the prepared pan, cover tightly with foil, and bake for 35 minutes, or until the cake is firm. Cut into squares and serve hot or warm. Serves 8. PER SERVING: 145 calories, 2 g protein, 19 g carbohydrate, 8 g fat (5 g saturated), 21 mg cholesterol, 209 mg sodium, 2 g fiber. ==================================================================== Bob Batson L 39 12 14 N 94 33 16 W bob@sky.net Kansas City TCS - Mystic Fire Priest USDA zone 5b ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Under the most controlled conditions, the experimental apparatus will do exactly as it pleases.