Category: Corn


Let’s give your summer Corn a “lift” from the boring melted butter and use mayonnaise with Mexican seasonings, instead !!!! I had 5 ears but picked the 3 best and this is what I used for 3 ears

INGREDIENTS :

  • 3 ears of corn
  • 1/4 c of Avocado Oil ( or whatever oil you have on hand
  • 1/2 c mayonnaise (Hellmann’s or Best West NOT Miracle Whip!)
  • 1 TBS Chili Powder
  • 1 Jalapeño, seeded and minced ( If a Gringo, leave out)
  • 1/2 c  Cojeta cheese or Feta…no big difference, crumbled
  • I used seasoned Salt…just look at your spices and be adventurous!

DIRECTIONS: LIGHT THE Bar-B-Que

 

78B27C40-F3EE-42E1-B162-399C3480FED4Remove corn from husk and I picked the best 3 and made sure they were clean5AB7FA51-4F00-4B61-B6E4-7D71F5948EF4

Take oil and brush over each ear of corn

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Set in pan or directly on fire on high heat and roast turning frequently so it does not burn. About 15-20 minutes.

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Mix together your ingredients into the mayonnaise

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Start getting excited !!!

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After Corn is grilled, lather them with the Mayonaise mix

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Then top with the cheese, minced jalapeños and cilantro and enjoy each and EVERY morsel !!!!

Finger Licking, GOOD !!!

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INSTANT POT POTATO CORN CHOWDER

So hearty, cozy and creamy – perfect for those cold nights! And it’s made right in your pressure cooker so effortlessly! It’s comfort food at it’s easiest!

INGREDIENTS:

  • 4 slices bacon, diced
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 4 red potatoes, chopped
  • 1 (16-ounce) package frozen corn kernels
  • 4 cups vegetable stock
  • 1 teaspoon dried thyme
  • Pinch of cayenne pepper
  • Kosher salt and freshly ground black pepper, to taste
  • 3/4 cup heavy cream
  • 3 tablespoons all-purpose flour
  • 2 tablespoons chopped fresh chives

DIRECTIONS:

  1. Set Instant Pot® to the high saute setting. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
  2. Add garlic and onion. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  3. Stir in bacon, potatoes, corn, vegetable stock, thyme and cayenne pepper; season with salt and pepper, to taste.
  4. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  5. In a small bowl, whisk together heavy cream and flour; set aside.
  6. Select high sauté setting. Bring to a boil; stir in heavy cream mixture and cook, stirring frequently, until slightly thickened, about 4-5 minutes. If the mixture is too thick, add more vegetable stock as needed until desired consistency is reached.
  7. Serve immediately, garnished with chives, if desired.

 

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4 in 1 instant pot
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Cooked bacon

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then saute onions & garlic (saute setting)

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then add the rest of ingredients & use pressure cooker setting for 10 minutes

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add cream & flour that was mixed together then add to pot for thickness

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The Final Result! YUMMM

Recipe from Damn Delicious!!

 

 

Posole is like a marriage of chili & gumbo...and the longer you let it sit, the better it tastes!

Posole is like a marriage of chili & gumbo…and the longer you let it sit, the better it tastes!

INGREDIENTS:

  • 2 lbs of pork or chicken (I used left over pork tenderloin) but pork shoulder or pork roast is less expensive and more favorable
  • 2- 10 oz cans diced tomatoes with green chilies (Rotel is what I used)
  • 2- 28 oz cans of white or yellow hominy, drained and separated in half
  • 2 -14.5 oz cans of chicken broth
  • 2- 10 oz cans of red enchilada sauce
  • 1 TBS vegetable oil
  • 1 cup onion, chopped (1 medium onion is about a cup)
  • 2 TBS minced garlic (from the jar is the easiest)
  • 1 TBS Chili powder
  • 1-2 tsp Ancho Chili Powder (gives it a smokey taste)
  • 1-2 TBS ground cumin ( I like more)
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 1 C fresh cilantro leaves, chopped…(or more if you LOVE cilantro)
  • lots of sliced lime wedges ( 1 lime cut into 8ths)

DIRECTIONS: GO GATHER ALL YOUR INGREDIENTS, open cans, cut up, measure etc. then start!!

  1. Take whatever pork you have chosen, trim the fat and cut into 1/2 inch cubes. Brown in oil over medium heat then remove from heat and put aside in a bowl
  2. Add some oil to pan and now saute onions until tender…about 3-4 mins
  3. Now put meat, onions and garlic into stew pot (I used my slow cooker) and add the tomatoes, the 2 cans of enchilada sauce, all the seasonings and 1 1/2 cans of chicken broth and 1/2 (or 1 can of the hominy, saving the other can that was drained…or eyeball it!)
  4. Now put slow cooker on for 2 hours and let the smell permeate throughout your house…or, you can put it in a stew pot and bring it to a boil, then reduce the heat and simmer for 30 mins until the meat is tender.  Just depends in what kind of rush you are in!!!
  5. Take the other can of hominy (that was drained) and add it to a food processor and blend it till it is pureed.  Add the other 1/2 c of chicken broth at the same time. This pureed hominy thickens the stew.
  6. If you are using the slow cooker, take the lid off and after an hour, add the pureed AND the whole hominy to your pot and let cook for the last hour.
  7. Finally, when it is ready, take out and serve into bowls…add as much cilantro that you would like, some cheese if you so desire, and then squeeze the lime on top and PHEW…it is worth the work!

Thank you starman5 for the inspiration on making this.  What a hit and a new FAVORITE!!!

Enjoy the final days of fresh summer corn in this recipe

Spicy Shrimp/Corn & Potato Soup
• 5 slices bacon saving the grease OR use 1 TBS of oil
• 2 TBS butter
• 1 c chopped green onion
• ½ c chopped celery
• 1 red pepper, chopped
• 1 lg potato peeled and diced
• 1- 7oz can of mild green chilies
• 2 cups milk (I used skim milk & ½ & ½ because that’s what I had)
• 3 TBS flour
• 3 cups of chicken broth
• 2 cups of fresh corn kernels (I used 4 ears of white corn)
• 1 lb of thawed peeled and deveined “small” shrimp
• 1 tsp of cumin
• 1 tsp of Mexican seasoning
• ½ tsp of cayenne pepper
• ¼ c of fresh cilantro
• Salt & pepper to taste
DIRECTIONS:
1. GO GET ALL YOUR INGREDIENTS…and now open, measure, chop, and get everything all done and ready to go…
2. Now, in a large dutch oven or soup pot, take the slices of bacon and cook them. Once cooked remove the bacon, and chop and put aside…but keep the bacon grease in the pot! Now add 2 TBS of butter to the bacon grease (yes, you can leave the whole bacon process out if you wish) and sauté the onions, celery, red pepper for 2-3 minutes until tender.
3. Now add the canned green chilies and cook another minute.
4. Take the milk and put in a bowl & add the 3 TBS of flour and whisk the flour together with the milk and pour on top of the veggies.
5. Then add the Chicken broth, corn, potatoes and seasoning and bring to a boil.
6. Continue cooking for another 20 mins on medium heat, stirring intermittently.
7. As potatoes get soft, add the shrimp and continue to cook another 10 minutes.
8. Add Cilantro and then serve
9. Add cheese Quesadillas to make it a great meal!!! Enjoy!!!
***** thanks to Cooking Light for the recipes***

It’s one of my favorite times of the year…the time of the year when corn is plentiful!! I LOVE sweet corn and I never put anything on it…it’s “virginal”, if you will!

Unfortunately, the season is a small one…we wait and wait and next thing you know, they are using the old corn as decorations for Halloween…sooooooo, what can we do?????

Well, my bloggers, there is an answer…YOU CAN FREEZE fresh corn!!!

All you need is a BIG pot of boiling water, and then another BIG pot of cold water WITH ice… in the cooking world this process is called “blanching”…it’s like going from a hot jacuzzi into a cold plunge!!! bbrrrrrr….but what it does is it stops the cooking process!

So, take the husks off the corn and take away those silky hairs.  Clean it of with a vegetable brush if you like and then, when the water is boiling in a BIG pot, put in the corn and keep them in the boiling water for about 5-7 mins.  Then take them out and immediately plunge them into the BIG pot with the cold water and ice and keep them in there for the same amount of time!

Once you have done that, the BEST product to use is a “food saver with  vacuum sealing!!! I LOVE this product, but if you don’t have one than a freezer Ziploc bag will work fine. The most important thing about Ziploc is that you have to make sure you get ALL the air out of it, otherwise you can get freezer burn.  Get a straw and suck the air out of it…that does work!!

Once this is done, then label the corn and into the freezer it goes.   When the time comes and you are hankering for fresh corn, just take it out and put it into boiling water for about 5 minutes and you will be as happy as a pig in…well, you know!!!!