Published: 10/23/2013 - Updated: 07/04/2016
Author: Miriam Reyes9 Comments
Originally from America, corn is one of many popular ingredients in modern recipes. There are many varieties, including those which are white, yellow and bicolour.
When corn is in the ground or when it has been freshly grown and is still tender, it is known as a corn "kernel" because its grains still retain water.
This plant, in addition to carbohydrates, is rich in fibre that aids digestion and helps lower cholesterol. It is rich in essential oils, as well as vitamin B and E. Some of the minerals contained in corn are selenium, potassium and phosphorus.
Corn and yellow corn have a slightly sweet and pleasant taste, which differs from the white variety as it is rich in antioxidants. Finally, it should be mentioned that corn does not contain gluten, so it can be consumed by people with a dietary intolerance to this protein.
Corn cream
Ingredients
- 170 grams of sausage
- 1 shallot
- 2 tablespoons of flour
- 1 teaspoon of olive oil
- 4 cups of low-fat milk
- 3 cups of corn kernels
- 2 small potatoes cut into quarters
- ¼ cup of finely chopped chives
Preparation
- Place olive oil in a heated pan, add the sausage and fry the shallot. Crumble any lumps and fry until cooked through. Add two tablespoons of flour and milk in the saucepan, mixing well.
- Add the corn, potatoes and chives finally, stirring well. Let simmer until the potatoes are tender. Season to taste.
Corn Pancakes
Ingredients
- Oil Spray
- ¾ cups of yellow cornstarch
- 2 ½ teaspoons of baking powder
- 1 ¼ cups of flour
- ½ teaspoon of baking soda and salt
- 1 ¼ cup of buttermilk
- 2 large eggs
- 6 tablespoons of cheddar cheese
- 2 tablespoons of butter
- ¾ cup of yellow corn kernels
- 2 tablespoons of chopped jalapeno pepper
Preparation
-
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- Preheat the oven to 220°C. Spray a tray of muffin molds with cooking spray.
- In a bowl, mix the flour and cornstarch, add the teaspoon of baking soda and baking powder and set aside.
- In another container, add the eggs, buttermilk, and cheese, and once you have the mixture, melt two tablespoons of butter and add them. Add the flour mixture, along with the corn and jalapenos.
- Divide the mixture into molds and sprinkle with the remaining 3 tablespoons of cheddar.
- Bake for 10-12 minutes and let cool slightly before removing from the molds.
Corn sauce
Ingredients
- 3 cups of fresh corn kernels
- 3 cups of peeled fresh tomatoes
- ½ cup of chopped cilantro
- 2 jalapeno peppers with the veins removed
- 3 tablespoons of fresh lemon juice
- 1 teaspoon of apple cider vinegar
- Salt and pepper to taste
Preparation
- Mix corn, tomatoes and peppers in a bowl. Add the cilantro and season with lemon juice and apple cider vinegar. Add salt and pepper to taste.
Sauteed Corn
Ingredients
- 3 ½ cups of frozen corn
- 1/3 cup of chopped shallots
- 1 tablespoon of butter
- 1 teaspoon of minced garlic
- ¼ cups of fresh basil leaf
Preparation
-
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- Place a teaspoon of butter in a heated pan, add the shallot and corn kernels to the pan and stir for two minutes. Add garlic and cook for another minute.
- Place in a serving bowl, add fresh chopped basil leaves and season to taste.
(9 votes, average: 3.89 out of 5)
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There is a huge sulture of using corn since the human began I think, and this is a marvelous product as there is a great quantity of types and taste and of course, preparations and dishes, as this ingredient can be included in soups, stews, and even salad with some vatiery of sweet corn.
Corn pancakes sound good but not very healthy, as well as the normal pancakes, I think people should rely more on other types of grains especially the whole form as this will help to improve the biological value of any food, even pancakes, and even if you add a lot of sugar, but the perfect should be combining just with a like brown sugar or things like that
I love to prepare sauteed corn and let me tell you that is one of the best and simple things you can ever taste, and well I prepare it just like the recipe, but sometimes I let my imagination travel and I try something different like with something spicy or even with tomato, any vegetalbe can go ok with this I think!
I will comment abou the last recipe that no one had commented about, the sauce of corn sounds like something I won’t eat just because, but maybe to try something different, I would do that, maybe this could be a good idea to combine with certain types of ingredients, and this could be something exotic
Everything is made of corn in these days, and maybe you haven’t realized, but in almost all products, corn is the main ingredient of the preparation, of course that is is already refined and loses all the good properties that corn could have, but I’m just telling this as a tip for those who didn’t know this information!
Yeah, that is so true, almost all products are made with corn flour which actually is not good at all, as it has lost all the properties of the corn and become an useless grain, so you have to avoid that kind or flour, and or course the corn that comes in cans, it is very bad too
corn has this bad thinking from the people who follow a diet based on organic, but yet it is a very impotant source of carbs, and this should consider with great virtue
I grew up in Nebraska, the Corn Husker state, and yes, we did grow a lot of corn in that state (for good reason…it’s always sunny there!!!) I have had all of these recipes except for the corn pancakes – what a creative way to eat pancakes!!! We’re making crepes tomorrow morning for breakfast… I wonder if we could endeavor corn crepes…
These recipes sound tasty and simple, which I like! Corn is a great ingredient with many varieties and uses as explained in this article, so it is always nice to experiment and try something a little different like the corn pancakes or the corn cream. There isn’t too much of a culture of using corn in Spain and Southern Europe, but it is nice to try something different!