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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/
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
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
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
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/
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