Maize or corn is widely cultivated throughout the world, and a greater weight of maize is produced each year than any other grain. The United States produces 40% of the world's harvest with 332 million metric tons grown annually. Other than yellow, it comes in host of different varieties featuring an array of different colors, such as red, pink, black, and blue. Corn is a good source of sevearl nutrients, including niacin, thiamin (vitamin B1), pantothenic acid (vitamin B5), folate, dietary fiber, vitamin C, phosphorous and manganese. Its insolube fiber tackles common digestive ailments..
By Chef PotPie on July 13, 2006
Source: Food.com
Ingredients:
6 ears corn on the cob, in their husks (Or however many will fit in your oven.)
Water, to rinse them
Prep Time: 0 mins
Total Time: 30 mins
Directions:
1. Preheat oven to 350°F 2. Rinse ears. 3. Place corn cobs in middle rack in oven. 4. Bake for 30 minutes. 5. Remove corn cobs. Pull back husks and enjoy!
Servings: 6-8
By Gingerbear on January 28, 2003
Source: Food.com
Ingredients:
2 cups canned black beans, drained and rinsed
2 cups crisp canned corn, drained
1/3 cup chopped red onion
1/4 cup chopped fresh cilantro
3 tablespoons lime juice
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
Prep Time: 20 mins
Total Time: 20 mins
Directions:
1. Mix all ingredients and chill overnight.
2. Spoon out 1/2 servings as needed.
Servings: 8
By Kittencalskitchen on May 19, 200
Source: Food.com
Ingredients:
2 (15 ounce) cans cream-style corn
2 (14 1/2 ounce) cans low sodium chicken broth
2 eggs, beaten
2 tablespoons cornstarch
1/4 cup water
1 (10 ounce) cancorn niblets, drained (optional) or 1 cup frozen corn kernel (optional)
salt and black pepper
Prep Time: 5 mins
Total Time: 15 mins
Directions:
1. In a saucepan combine the creamed corn and broth; bring to a boil over medium-high heat.
2. In a small bowl or cup whisk the cornstarch and water; add to the simmering corn soup and continue to cook for about 2 minutes or until thickened.
3. Gradually add the beaten eggs while stirring or whisking the soup constantly.
4. Add in the corn niblets (if using) and heat though.
5. Season with salt and pepper.
6. Serve and enjoy!
Servings: 6
By rouxdog on August 08, 2001
Source: Food.com
Ingredients:
2 large fresh tomatoes (I like creole and beefsteak) or 2 lbs cherry tomatoes
1 1/2 cups fresh corn or 1 1/2 cups frozen corn, blanched and drained
8 fresh basil leaves
balsamic vinegar
extra virgin olive oil
Prep Time: 15 mins
Total Time: 15 mins
Directions:
1 Wash tomatoes and remove leaves, cut into bite sized pieces or slices Tear basil leaves into small pieces Combine basil, tomato and corn in a bowl Drizzle with balsamic vinegar and good olive oil, to taste.
2. Stir.
3. Let chill for 1 hour for flavor mix, or serve immediately for freshest presentation.
4. Stir before serving.
Servings: 2-3
By justcallmetoni on August 26, 2005
Source: Food.com
Ingredients:
3 cups frozen corn kernels (I\\\'ve tried fresh as well and frozen works better)
salt
1 teaspoon sugar or 1 teaspoon Splenda sugar substitute
3 large egg whites
1/4 cup all-purpose flour
4 teaspoons canola oil
Prep Time: 15 mins
Total Time: 30 mins
Directions:
1. Place two non-stick baking sheets in the oven and preheat to 450°F.
2. Cook the corn in a medium saucepan with a cup of boiling water ?until tender, about 2 mintes. Drain the corn in a colander and let cool. Press the corn lightly to squeeze out excess water. No wringing.
3. Puree 1 cup of the corn kernels in a food processor. Add salt to taste, sugar and egg whites and process until just mixed. Transfer the mixture to a bowl and stir in the flour, then the remaining corn kernels.
4. Brush 2 teaspoons of oil on the now hot baking sheets. Spoon small mounds of the latke mixture on the sheets forming 2 to 2 ½ inch pancakes. The sheet should sizzle a bit when the batter hits it. Leave one inch between each latke.
5. Bake the latkes in the oven until golden brown, 6 to 8 minutes per side,turning once with a spatula. (When you turn the latkes, try to flip them onto spots on the baking sheet that still have oil.).
6. Serving suggestions: If you are in a sweet mood serve latkes with sour cream and strawberiy or raspberry preserves. Savroy more your style, then try sour cream alone or with some chopped scallions.
Servings: 3
By: Sarah Jane
Source: allrecipes.com
Ingredients:
4 skinless, boneless chicken breast halves
1 (16 ounce) jar salsa
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
salt to taste
ground black pepper to taste
1 (11 ounce) can Mexican-style corn
1 (15 ounce) can pinto beans
Prep Time: 15 mins
Total Time: 12 hrs 15 mins
Directions:
1. Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
2. About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
3. Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.
Servings: 6
By: LouiseCol
Source: allrecipes.com
Ingredients:
1 cup corn
1/2 cup diced red onion
1 cup peeled, chopped jicama
1/2 cup diced red bell pepper
1 cup fresh cilantro leaves, finely chopped
1 lime, zested and juiced
2 tablespoons sour cream
2 tablespoons cayenne pepper
1 tablespoon ground black pepper
2 tablespoons salt
6 (4 ounce) fillets tilapia
2 tablespoons olive oil
12 corn tortillas, warmed
Prep Time: 30 mins
Total Time: 40 mins
Directions:
1 Preheat grill for high heat.
In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
In a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices.
Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.
Servings: 6
