Recipes with Corn

• Christmas light desserts

Published: 05/06/2009 - Updated: 05/25/2019

• Author: Nayeli Reyes

Have you tried the corn cake? With this cereal countless dishes can be prepared as soup, stews, salads and rich desserts with rich minerals and trace elements, and with the great advantage that the corn does not contain gluten and is a good emollient and protective of the intestinal mucosa. If you are a celiac, you can consume cornmeal with confidence. (Note: the recipes shown here may contain ingredients with gluten.)

Pumpkins with corn Mexican style

Yield: 4 servings

Ingredients

• 4 squash
• 2 corn (chocolate, corn cob)
• 1 green pepper
• 2 tomatoes
• 1 clove of garlic
• 1 small onion
• 1 cup of cream (cream)
• one teaspoon oil
• Salt to taste

Preparation

1. Liquefy tomato, onion and garlic with a dash of water and lightly fry in the teaspoon of oil.
2. Let it simmer 10 minutes.
3. Cut into squash and pepper in squares husking the corn and add all the previous preparation with the cream, leaving approximately 20 minutes during cooking.
4. It is accompanied with rice.

Red rice with corn

Ingredients

• 2 cups of brown rice
• 4 and a half cups of boiling water
• 1 teaspoon of oil
• Tomato puree
• Vegetable Consomme
• Ground cumin
• A cup of corn kernels
• Juice of half lemon

Procedure

1. Heat a pan with oil and pre-washed rice. Fry until brown.
2. Then add the tomato puree, seasoning and a few minutes then add the boiling water and corn.
3. Season with the cumin, vegetable broth, sea salt and lemon.
4. When boiling, cover and allow to simmer for half an hour or until cooked.

Spaghetti with tomatoes and corn

Yield: 4 servings

Ingredients

• 250 grams of spaghetti
• 2 cups of water
• 1 clove of garlic
• 2 tablespoons of olive oil
• 300 grams of cherry tomatoes to one half
• 10 tender corns
• 1 sprig of fresh oregano
• Parmesan cheese to accompany

Procedure

1. Boil pasta in water with 2 cups and a clove of garlic.
2. In a skillet, heat the olive oil and cherry tomatoes sautéing for 2 minutes.
3. Add tender corn and the sprig of oregano, and cook for 5 minutes over high heat.
4. Turn off heat and add the hot pasta.
5. Stir and serve.

Corn cake

Yield: 15 servings

Ingredients

• 1 can of corn cream
• 2 ½ cups of flour
• 3 tablespoons of baking powder
• ½ teaspoon of baking soda
• 1 tablespoon of ground cinnamon
• ½ teaspoon of nutmeg
• 2 cups of raisins
• 50 grams of butter
• 1 can of condensed milk
• ½ cup of sugar
• 3 eggs
• 2 cups of frozen corn grain
• ½ cup of sugar glass
• 6 strawberries, washed

Procedure

1. Join flour and baking royal, apart, blend the creamed corn with butter, condensed milk, cinnamon, eggs, nutmeg and grains of corn.
2. Add the above mixture to the flour, the raisins and sugar.
3. Put the mixture into a baking mold, previously greased and floured, metal oven at 200 degrees for 30 or 40 minutes.
4. Remove from oven and cool to be able to lubricate, then put it on a tray and sprinkle with sugar glass and garnish with strawberry slices.

Corn Cream

Yield: 6 servings

Ingredients

• 6 corn husking
• 6 cups of milk
• 1 finely chopped onion
• 2 tbsp. of butter
• 1 cucumber, sliced
• Salt and pepper to taste

Preparation

1. Blend the corn with a cup of milk.
2. In a saucepan, add butter and onion until browned.
3. Add onions, add corn puree and remaining milk, add salt and pepper and let boil.
4. Serve hot in bowl.
5. Put up a few grains of corn and a few slices of cucumber.

• Nayeli Reyes

  Nayeli is an expert cook, with the title of Chef by the International Culinary School of Guadalajara (Mexico), where she obtained the honorable mention for her great talent and dedication. In Biomanantial.com she presents her best recipes so that we can prepare them easily.