Tag Archives: Corn

Oven baked caramel corn

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Prep Time: 5 min.
Total Time: 50 min.

Ingredients

1 tbsp vegetable oil
½ cup popcorn kernels
½ cup unsalted butter, at room temperature
1 cup granulated sugar
¼ cup golden syrup or corn syrup
1 tsp vanilla extract
½ tsp salt
½ tsp baking soda

Directions

1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.

2. In a large pot or Dutch oven heat oil over high heat. When oil is very hot add popcorn kernels and cover with lid. Let kernels pop, shaking the pot often, for about 4 min. When popping slows or stops remove from heat and tip popcorn into a large bowl.

3. In a medium sized saucepan stir together butter, sugar and golden syrup. Bring to a boil over medium-high heat and let bubble until mixture turns amber in colour, about 4-5 min. Remove from heat and stir in vanilla extract, salt and baking soda. Pour over popcorn and toss well to combine.

4. Pour popcorn mixture onto prepared tray in an even layer. Bake for 30 min., until dark golden. Remove from oven and mix popcorn with a spatula. Let cool completely. Break into pieces before serving.

Corn fritters with spicy lime dipping sauce

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Prep Time: 10 min.
Total Time: 30 min.
Makes: 24 fritters

Ingredients

Fritters

2 eggs
1 cup milk
2 cups flour
2 tsps baking powder
½ tsp salt
1 ½ cups corn kernels
¼ cup finely chopped cilantro
Vegetable oil, for frying

Dipping Sauce

½ cup plain yogurt
½ cup mayonnaise
2 tsp srirarcha
1 tbsp lime zest
1 tbsp lime juice
¼ cup finely chopped cilantro
Lime wedges, to serve

Directions

1. In a large bowl combine egg and milk. In a separate bowl combine flour, baking powder and salt. Add dry ingredients into milk mixture and mix until just combined. Mix in corn kernels and cilantro.

2. Heat vegetable oil in a large pot over medium high heat. When oil has reached 350F add fritter mixture by the tbsp. Cook until golden brown, turning halfway through cooking, about 2-3 minutes. Drain on a paper towel lined plate.

3. To make dipping sauce combine yogurt, mayonnaise, sriracha, lime juice, lime zest and cilantro. Serve with warm corn fritters.

Aunt addie’s apple squares

from Jennifer L.’s book, North Branch , MN

Ingredients

3 c. flour, sifted
1 tsp salt
2 tsp sugar
1 c. shortening (1/2 butter)
1 c. Corn Flakes, crushed
2 eggs, separated
7 to 8 apples
1/2 tsp nutmeg
1/2 tsp cinnamon
1 1/4 c. sugar

Preparation instructions

Sift together flour, salt and 2 tsp sugar; cut i shortening as for pie crust. Beat egg yolks and add enough milk to the yolks to measure 2/3 c. liquid. Add liquid to pastry mix and combine until dry ingredients are well-moistened. Divide dough in half and roll one portion to fit the bottom of a 10×13 pan. Place crust in pan, cover with crushed cornflakes and spread apples evenly over top. Sprinkle with nutmeg, cinnamon and 1 1/4 cups sugar. Dot with butter. Cover with second crust and seal edges. Beat the egg whites until frothy and spread evenly over crust. Bake in preheated oven at 400° for 45 minutes.
Frosting:
Combine powdered sugar with vanilla and enough water for easy spreading consisitency. Drizzle frostig over top while warm. Cut into squares.

Submitted by: Jennifer L

Low country boil

by Sarah S.’s book, Milwaukee, WI

Ingredients

Old Bay Seasoning (2 T. per quart of water)
20-24 small red new potatoes
Six 4 inch pieces of Andoulle or Cajun sausage
6 ears fresh corn (halved)
3 pounds fresh shrimp (26 -30 count per pound),
unpeeled

Preparation instructions

Fill a large pot or trout boil kettle with enough water to cover all ingredients. Add Old Bay Seasoning and adjust to your taste.

When water is boiling, add potatoes and sausage . Boil for 20 minutes. Add corn and cook for an additional 10 minutes. Add shrimp and cook for no more than 3 minutes (Do not overcook!) Drain and serve with piping-hot bread and ice-cold beer.

Submitted by: Sarah S

Tortilla chicken soup

by Sarah S.’s book, Milwaukee, WI

Ingredients

2 pounds skinless, boneless chicken breast, cubed
1 cup finely chopped onion
2 garlic cloves, minced
2 large cans of fat-free chicken broth
2 jalepeno peppers, chopped or mashed
4 tsp. chili power
2 cups chopped seeded tomatoes (canned OK)
1/4 cup fresh lime juice (or add to taste)
1 T. ground cumin
Salt to taste
4 (6-inch) corn tortillas
2/3 cup chopped fresh cilantro
1 cup Mexican cheese — (grated)

Preparation instructions

Preheat oven to 425 degrees.
Heat a soup pot or Dutch oven coated with cooking spray over medium-high heat. Add cubed chicken and saute 5 minutes or until slightly browned. Remove chicken from pot.

Add onion to pan, cook 4 minutes, stirring frequently. Add garlic; saute 15 – 30 seconds. Add chicken broth, jalepena peppers, and chili powder. Bring to a boil, cover, reduce heat, and simmer 20 minutes.

Stir in tomato and next 3 ingredients; add chicken. Cover and simmer another 20 minutes.

While soup simmers, cut tortillas into 1/4 X 2-inch strips. Place on a baking sheet in a single layer, and coat lightly with cooking spray. Bake at 425 degrees for 8-10 minutes or until lightly browned. Cool completely.

Ladle soup into bowls; sprinkle servings evenly with grated cheese, cilantro and tortilla strips.

Submitted by: Sarah S

Cowboy tacos

from Mandy D.’s book, Colton, SD

Ingredients

1 lb boneless pork loin, cut into 1-inch strips
1 (1 1/4-oz.) pkg. taco seasoning
1c salsa
1 (15-oz.) can spicy chili beans, undrained
1/4 c. apricot preserves
1c. cooked sweet corn kernels (opt.)
flour tortillas

Preparation instructions

In a shallow bowl, combine pork and taco seasoning. Coat hot frying pan with cooking spray and stir fry pork until no longer pink. Stir in salsa, beans, preserves and corn (if using). Reduce heat to low and simmer 10-12 minutes. Spoon mixture into flour tortilla shells and garnish with shredded cheese if desired.

Submitted by: Susan W

Quick chicken chili

from Mandy D.’s book, Colton, SD

Ingredients

3 boneless, skinless chicken breast halves, diced
1 (14.5oz.)can diced tomatoes with garlic & onion
1(1.25 oz) can chili seasoning mix
1 (15.25 oz.) can whole kernel sweet corn
1(15oz.) can kidney beans, drained

Preparation instructions

Combine chicken, undrained tomatoes and seasoning mix in medium saucepan. Cook over meduim heat 5 minutes, or until chicken is done. Add undrained corn and beans (drained). Simmer 15 minutes, or until heat through.

Submitted by: Susan W