New Corn recipes

Ingredients

• 100 gms yam
• 2 potatoes
• 50 gms French beans
• 50 gms corn
• 200 gms green beans
• 2 capsicums
• 2 onions (medium)
• 1 tsp cumin powder
• 1tsp coriander powder
• 1 ginger
• 2 garlic flakes
• 2 tomatoes (chopped)
• 1 tbsp vinegar
• 1 tbsp Worcestershire sauce
• 4 green chillies
• Fresh coriander leaves
• Salt to taste

Corn-N-Veggies fusion Preparation:

1. Grind ginger & garlic to a make a paste.
2. Steam corn.
3. Cut potatoes, yam. French beans & green peas into cubes.
4. Heat the oil. Fry all the vegetables.
5. Keep it aside.
6. Now fry onions till they turn tender.
7. Add cumin powder, coriander powder, ginger garlic paste.
8. Fry it for few minutes.
9. Mix chopped tomatoes and fried vegetables.
10. Add salt and stir it well.
11. Cook till the mixture turns dry.
12. Add sugar and sauce to the mixture.

Ingredients

• 2 tbsp — flour
• 1 cup — milk
• 1 tsp — salt
• 1 tbsp — butter
• 1 tbsp — olive oil
• 2 cups — creamed corn
• 3 — eggs (beaten lightly)
• ½ — re bell pepper (diced)
• 1 — small onion (finely chopped)

Creamed corn Preparation:

1. Grease a casserole dish with cooking spray.
2. Preheat oven to 160 C. Heat oil in a pan over high flame & then add chopped onions to it.
3. Fry fill brown on edges, or for 2-3 minutes.
4. Stir in red bell pepper & cook for another 3-5 minutes.
5. Remove from the heat, turn off the flame & set aside to cool.
6. Blend flour into corn & add sugar, milk, salt & butter to it.
7. Stir in beaten eggs & sautéed veggies.
8. Pour into a greased casserole dish & bake at 160 C until firm.

Ingredients

• 1 kg corn flour
• 1 kg sugar
• 1 kg ghee
• 1 cup milk
• 100 gms almonds
• 100 gms pistachios
• 1 tsp saffron

Multani Sohan Halwa Preparation:

1. Mix corn flour in 1 cup of water & allow it to melt properly.
2. Dissolve saffron in water.
3. Mix 3 cups of water in sugar & boil for sometime.
4. Add milk & boil it for 5 minutes.
5. Blend corn flour & saffron mix to it.
6. Cook the mixture over medium heat.
7. As the fusion turns thick, start adding oil & stirring till the mixture gets separated.
8. Add almonds & pistachios.
9. Place this on greased plate.
10. Keep it for cooling for a while.
11. Cut into pieces.

Ingredients

• 1.4 cup —- whole wheat flour
• 1 cup —- cornmeal, whole grain
• 1 tbsp —- baking powder
• ½ tsp —- baking soda
• 1.5 cup —- low fat buttermilk
• ¼ cup —- sugarcane
• 2 —- egg whites
• ½ cup —- chopped dates

Corn muffins Preparation:

1. Combine the flour, cornmeal, baking powder, baking soda and stir to mix well.
2. Add the buttermilk, sugarcane syrup, egg whites, & stir just until the dry ingredients are moistened.
3. Fold in the dates.
4. Coat muffin cups with nonstick cooking spray & fill 2/3 full with the batter.
5. Bake at 175 C for about 15 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean.
6. Remove the muffin tin from the oven & allow it to sit for 5 minutes before removing the muffins.
7. Serve warm or at room temperature.

Ingredients:-

• 1 cup — corn
• 2 tbsp — oil
• 2 — finely chopped medium onions
• 3-4 — black Ilaichi
• 2 — finely chopped small tomatoes
• 1 cup — beaten curd
• 1 tsp. — red chilli powder
• ¾ tsp — sugar
• ¾ tsp — turmeric powder
• 2 — green chillies (deseeded & chopped)
• Salt to taste

Corn Korma Preparation:

1. Microwave the corn for 4 minutes & stand for 2 minutes.
2. Now sauté the onions & tomatoes in a frying pan, using the oil.
3. Add all the dry ingredients & cook for another minute.
4. Add the beaten curd, put it in a glass bowl & microwave for 2 minutes before serving.

Ingredients of Corn Pancakes:-

• ½ cup —- frozen corn, thawed
• 3 cups —- frozen hash browns, thawed
• 2 tbsp —- scallions, chopped
• 3 —- eggs
• 1/3 cup —- heavy cream
• 1 tbsp —- unsalted butter, melted
• ½ tbsp —- salt
• ½ tbsp —- course ground black pepper
• ¾ cup —- shredded cheddar cheese

Corn Pancakes Preparation:

1. Combine all ingredients in a large bowl and mix well.
2. Separate mixture into six half cup portions & form into patties, roughly 3.5 inches across.
3. Saute in an oil-coated skillet at medium-high heat for 3 to 4 minutes until golden brown.
4. Serve as side dish or appetizer, with a dollop of sour cream on top.

Ingredients for Corn bread recipe:-

• 3 cups —- whole kernel frozen corn, uncooked
• 2 —- eggs, beaten
• Green chilies, finely chopped
• 3 tbsp —- oil
• ½ tsp —- salt
• 125gm —- mozzarella, diced into cubes
• 1 cup —- yellow cornmeal
• 1 cup —- low-fat yogurt
• 3 tsp —- baking powder

Corn bread recipe Preparation:

1. Mix salt, cornmeal & baking powder. Add oil, yogurt & eggs, blend well.
2. Add corn, cheese, chilies & mix.
3. Pour batter into a lightly greased 9-inch square-baking dish.
4. Now bake in preheated 175 C oven until golden brown.

Ingredients:-

• 4 ears fresh corn
• 2 tbsp butter
• 1 small sweet onion, diced
• Salt & pepper to taste

Corn with Onions Preparation:

1. Cut corn kernels from cob.
2. Melt butter in a medium skillet over medium heat.
3. Saute corn kernels just until tender & then mix in onion.
4. Continue to sauté until onion is just beginning to turn crispy.
5. Season with salt & pepper.
6. Enjoy warm or cold.

Ingredients:-

• ½ cup —- softened butter
• 1/3 cup —- corn flour
• ¾ cup —- water
• 1 ½ cups —- whole kernel corn
• ¾ cup —- white sugar
• 2 tbsp —- heavy whipping cream
• ¾ tsp —- salt
• ½ tsp —- baking powder

Corn-N-Cream Preparation:

1. In a medium bowl, beat butter until creamy.
2. Add the corn flour & water & beat until well mixed.
3. Using a food processor or electric mixer, process corn but leave chunky. Stir into butter mixture.
4. In a separate bowl, mix cornmeal, sugar, cream, salt &baking powder.
5. Add to corn flour mixture &stir to combine.
6. Pour batter into an ungreased 8×8 inch baking pan.
7. Smooth butter & cover with aluminum foil.
8. Place pan into a 9×13 inch baking dish filled one-third of the way with water.
9. Bake in preheated oven at 175 degrees C for 50 to 60 minutes.

Ingredients:-

• 4 —- whole fresh corns on the cob
• 4 tbsp —- butter

Food preparation:

1. Remove husks & silks from corn.
2. Trim ends & wash. Do not shake off excess water.
3. Place in microwave casserole, alternating ends (one large end, one small end, etc.)
4. Spread with desired spice variation before cooking, or cook without spread.
5. Cover & cook for 2-3 minutues per ear (according to size of corn niblets).
6. Lets stand a minute or two before serving.