Search

"Corn latkes? Yes, corn latkes. Why should the humble tuber have all the fun? These are tasty variation on a Hanukkah favorite. So good, you shouldn’t wait ‘til then to make some. Depending on your mood you can serve them sweet or savory."

Ingredients: egg whites, frozen corn kernels...

"Flavor bursting at the kernels!"

Ingredients: corn, olive oil, salt...

"I have been making Green Corn Tamales for years. They are different than regular tamales and are time comsuming but well worth it. It really helps to have another person to help with the wrapping. My DH usually helps, he is good at husking the corn and clean up. I usually make when corn is in season & cheap. My family loves them. The original..."

Ingredients: whole green chilies, corn...

"This is a salad that is easy to vary and also transports well. I am still perfecting the quantities."

Ingredients: corn, kidney beans, olive oil...

"A South American distant cousin to tamales. Posted in response to a recipe request."

Ingredients: winter squash, eggs, milk...

"If you want no spice at all omit the jalapeno pepper. You can double the recipe and make it in a 13 x 9-inch baking pan. You can make this into a sweet corn pudding by increasing the sugar to 6-7 tablespoons and omitting the Parmesan and shredded cheese. This recipe will lend itself well to really anything you want to add in."

Ingredients: eggs, frozen corn kernels...

"This is a simplified version of this favorite side dish."

Ingredients: fresh ground pepper, egg whites...

"I have also made this with frozen corn. I also have substituted Tabasco for jalapeno. From Martha Stewart."

Ingredients: coarse salt, fresh ground pepper...

"To rehydrate and cook dried corn: In a saucepan, combine 1/4 cup dried corn with 1 cup hot water. If the corn has been blanched, it will rehydrate in 5 to 10 minutes, unblanched corn will take about 30 minutes or longer. Bring the rehydrated corn to a boil and cook for 3 to 5 minutes, cover and let sit for 5 minutes. Drain. This will yield 3/4..."

Ingredients: pepper, celery powder...

"These aren't grits in the true sense, that's why the quotation marks. They're made from canned hominy, pulsed in a food processor to give them a grits-like texture. From The Best American Recipes 2001-2002, by chef Bobby Flay. Cooking and preparation times are approximate."

Ingredients: Spanish onions, hominy...