Seed Library Recipe Bank: Corn

For more information click on each photo to go directly to the recipes website.

Three Sisters Soup

Three Sisters Soup

INGREDIENTS:

3 tablespoons butter
4 cups chicken or vegetable stock
1 cup onion, diced
1 clove garlic, minced
1 butternut or acorn squash, pre-baked and pureed
1 teaspoon curry powder
½ teaspoon salt
½ cup yellow corn kernels
¼ teaspoon ground coriander
½ cup hominy, cooked
1 cup white beans, cooked
1⁄8 teaspoon crushed red pepper

 

DIRECTIONS:

1. In a large saucepan over medium-high heat melt the butter then cook the onion and garlic for 3 to 5 minutes. Once the onion is tender, mix in the spices and continue to cook for another minute.

2. Then add in the stock, corn, hominy, and beans, and bring it to a boil.

3. Reduce heat to low and continue to cook for 15-20 minutes stirring occasionally.

4. Mix in the pureed squash and cook for another 5 minutes or until thoroughly heated.

5. Serve immediately garnished with chives and plain yogurt.

 

Recipe from: https://www.firstnations.org/

 

Creamy Chili-Lime Corn

Mexican Street Corn Salad

INGREDIENTS:

 4 cups of fresh corn
1 1/2 Tbsps. vegetable oil or butter
1/3 cup chopped red onion (rinsed off with water) or green onion
1/3 cup slightly packed cilantro leaves, chopped (optional)
1 jalapeno pepper, seeds removed and minced (optional)
1 clove garlic, minced
3 oz crumbled Cotija cheese
3 Tbsps. mayonnaise
1 1/2 Tbsps. fresh lime juice
1/2 tsp. chili powder or more to taste
1 1/2 medium avocados ripe but not too soft and chopped up small
Salt

 

DIRECTIONS:

1. Over medium-high heat in a large skillet add the vegetable oil or butter.

2. Add corn and salt to taste, then cook until corn is well charred, stirring occasionally so it doesn’t burn.

3. Add corn to a medium bowl and allow to cool slightly, but still warm. Mix in the chopped avocados, onions, cilantro, jalapeno, garlic, Cotija, mayonnaise, lime juice and chili powder then mix it all together.

4. Serve while still warm garnished with a sprinkle more of chili powder if desired.                     

 

Recipe from: https://www.cookingclassy.com/

 

 

Sweet Corn Pudding

Sweet Corn Pudding

INGREDIENTS:

4¼ cups or 8-9 ears of corn (or 3 - 15.25 oz cans sweet corn kernels)
1 quart whole milk
1 teaspoon salt
1/2 to 1 cup sugar
6 tablespoons corn starch
1 - 14 oz can sweetened condensed milk
Ground cinnamon for garnish

 

DIRECTIONS:

1. Clean and cut the kernels from the ears of corn.

2. In a blender add the corn, milk, salt, sugar, and corn starch and blend until thoroughly mixed.

3. Strain the mixture using a sieve, saving the liquid. Squeeze out as much of the liquid as you can by using the back of a spoon to press the mixture down.

4. In a medium non-stick pan over medium-low heat add the strained liquid with the sweetened condensed milk and stir until thoroughly mixed. Continue to cook and stir for 15-20 minutes until mixture is the texture of pudding.

5. Garnish with cinnamon and serve either warm, or chilled

 

Recipe from: https://www.easyanddelish.com/

 

Corn Frittata

Corn Frittata

INGREDIENTS:

8 eggs, beaten
½ teaspoon salt
1 cup corn kernels, cooked
3 scallions, chopped
1 cup cheddar cheese, grated

Optional add-ins

For a southwestern style Frittata you can add black beans and salsa.
To add a little color try bell peppers.
If you want to add in some greens try spinach.

 

DIRECTIONS:

1. Preheat oven to 400 degrees.

2. Mix all ingredients together and pour into a well-oiled 8-inch oven safe skillet, such as a cast iron.

3. On the stovetop, cook over medium heat for 5 minutes.

4. Then place it in the oven to bake for about 15 minutes or until the eggs are set.

 

Recipe from: https://www.foodnetwork.com/

 

Mozzarella Corn Fritters

Mozzarella Corn Fritters

INGREDIENTS:

1/4 cup flour
3/4 cup cornmeal
3/4 cup milk
1/2 cup raw corn kernels
1/2 cup finely diced mozzarella
3/4 teaspoon salt
3/4 teaspoon baking powder
A pinch of dried oregano

 

DIRECTIONS:

1. In a pot, heat vegetable oil to 350 degrees.

2. While the oil is heating mix all the dry ingredients together, then stir in the milk.

3. Measure out the batter by spoonfuls and fry them for about 3 minutes.

 

Recipe from: https://www.foodnetwork.com/

 

For more information on corn recipes, take a look at some of these books from our collection. Just click on the picture to be taken to the catalog listing.

Cook like a local My Southern foodSoup for Syria 

Bobby Flay's grill it! Zora Neale Hurston on Florida foodIn Bibi's kitchen 

Southern classics : 5 waysMad hungry cravingsThe southern slow cooker bible

Posted by SusieB on March 6, 2021