Corn Recipes & Appetizers

Creamy Chicken Tortilla Soup

admin — Sat, 03 Jul 2010 22:40:08 +0000

Soup is a perfect comfort meal after a long day, or a great starter for any meal. This recipe is SO easy and calls for just a few simple ingredients. So pull out that crock pot and use a few minutes in the morning, and when you come home your house will smell wonderful and your tummy will thank you!

1 cup chunky salsa
1 pound skinless, bonelss chicken breasts, cut into 1/2-inch pieces
2 cups frozen whole kernal corn
1 can (about 15 ounces) black beans, rinsed and drained
2 cans cream of chicken soup
1 soup can water
1 tsp cround cumin
4 corn tortillas (6-inch), cut into strips
1 cup shredded Cheddar cheese
1/3 cup chopped fresh cilantro leaves

1. Stir the salsa, chicken, corn and beans into a 4-quart slow cooker.

2. Stir the soup water and cumin in a small bowl. Pour over the chicken mixture.

3. Cover and cook on low for 5 hours, or on high for 2 1/2 hours.

4. Stir in tortilla strips, cheese and cilantro. Cover and cook for an additional 15 minutes. Serve with additional cheese, if desired.

TIPS: Pairs great with tortilla chips as starter, or with tacos or quesadillas for a great meal!

Corn & Edamame Salad

admin — Tue, 01 Jun 2010 00:14:11 +0000

1 bag (16 oz) frozen shelled edamame
1 can (11 oz) corn
4 to 6 red radishes, thinly sliced
1/4 cup cilatro, chopped
1/4 cup sliced scallions
1/2 cup rice vinegar
1 Tbsp vegetable oil
1 tsp or more wasabi powder, according to taste
1 tsp minced garlic

1. Cook edamame according to package directions, omitting salt. Pour into a colander and shake gently under cold running water for about a minute to cool. Drain well and put in large bowl. Add corn, radishes, cilantro, and scallions; toss to mix.

2. Put remaining ingredients into small bowl. Whisk to mix, pour over vegetables and toss to coat. Chill in refrigerator until ready to serve.

TIPS: Use wasabi with caution, as it is a strong spice and a little goes a long way.

Fusilli with Raw Tomato Sauce and Corn

admin — Tue, 28 Apr 2009 19:12:42 +0000

This is a great summer recipe using the freshest ingredients! This light pasta dish makes a great addition to a picnic!

2 medium ears of corn, husked
1 1/2 pounds of tomatoes, halved and seeded
1/4 cup extra-virgin olive oil
1 medium garlic clove, minced
2 scallions, white and light green parts, finely chopped
Salt and freshly ground black pepper
1 pound fusilli (or other short, tubular pasta)

1. Bring 4 quarts of water to a boil. Add the corn and boil for about 3-5 miutes, until just cooked but still slightly firm. Remove and place immediately under cold water. (Do not discard the corn water from the pot.) Remove kernals from ear with large knife and place in a bowl.

2. Dice the halved and seeded tomatoes in 1/4-inch pieces and place in the bowl with the corn. Add the oil, garlic, scallions, and salt and pepper to taste. Mix well.

3. Return the corn water to a boil and add 1 Tbsp salt and the pasta. Cook until done. Drain water and then add the corn and tomato mixture and stir. Serve immediately.

TIPS: This recipe goes great with chicken, turkey, or pork!

Corn Bread

admin — Sat, 25 Oct 2008 01:17:34 +0000

Photo by trj

Ingredients
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup milk
2 eggs
1/4 cup shortening

Directions
Start by combining the flour, cornmeal, sugar, baking powder and salt then add the milk, eggs and shortening; beat for 1 minute. Pour into a greased 9-in. square baking pan. Bake at 425 degrees F for 20 minutes or until bread is golden brown.

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