Calico Corn Cakes Food

CALICO CORN CAKES

Steps:

• In a small skillet, saute onion and green pepper in oil until tender; set aside. In a large bowl, whisk the flour, cornmeal, sugar, salt, oregano, baking powder, cumin, egg and milk just until combined. Fold in the corn, pimientos and onion mixture., Heat a large skillet coated with cooking spray; drop batter by 1/4 cupfuls into skillet. Cook for 3 minutes on each side or until golden brown. Serve with salsa.

CONFETTI CORN

Steps:

• Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
• Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.

IMPOSSIBLY EASY CALICO CORN AND BACON PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Reserve 2 tablespoons of the crumbled cooked bacon for garnish. Sprinkle remaining bacon, the onion, bell pepper, corn and pimientos in pie plate.
• In medium bowl, stir remaining ingredients except sour cream until blended. Pour into pie plate.
• Bake uncovered about 30 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve garnished with sour cream and reserved bacon.

CHI CHI'S CORN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, beat butter with electric mixer until creamy. Add masa harina and water and beat until well combined.
• In food processor or blender, process corn in short pulses to coarsely chop. Leave several pieces of whole corn. Stir the processed corn and the cornmeal into the butter mixture.
• In a separate bowl, stir together sugar, cream, salt and baking powder until well combined. Stir sugar mixture into butter mixture and pour all into a 9x9-inch baking dish. Cover with foil.
• Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 50 to 60 minutes, or until pick inserted in center comes out clean. Remove baking dish from water bath and let rest 10 minutes. Serve using ice cream scoop or large spoon.

CALICO CORN

Steps:

• Melt butter in a medium pot and sautee green onions in the butter until soft.
• Add corn into pot with butter and onion and heat through.
• Add pimientos, crumbled bacon and pepper.
• Heat through and serve.

VENEZUELAN CORN CAKES: CACHAPAS

Steps:

• Remove kernels form husk of corn using a sharp knife. Puree in a blender. Mix in the sugar, milk, and salt. Heat griddle to medium heat, lightly coat with canola oil. Spoon mixture onto hot griddle to form "pancakes" of your desired size. Cook for 2 minutes on each side. Garnish with sour cream.

CALICO CORN PANCAKES

Steps:

• Cook bacon in heavy large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels. Pour all but 1 tablespoon drippings from skillet into small bowl; reserve. Add corn to skillet; brown well, about 5 minutes. Add 1/4 cup water; boil until all liquid evaporates, stirring often. Transfer to large bowl; cool.
• Mix bacon, pimientos and next 8 ingredients into corn mixture. Mix in whipping cream and egg yolks, then flour and baking powder. Beat egg whites in medium bowl until stiff but not dry. Stir 1/4 of egg whites into batter to lighten. Fold in remaining egg whites.
• Heat large skillet over medium heat. Brush with some of reserved bacon drippings. Working in batches, spoon batter into skillet by 1/4 cupfuls; spread with back of spoon to form 3-inch pancakes. Cook until golden, about 2 minutes per side, brushing skillet with drippings as needed. (Can be made 1 day ahead. Cool; cover and chill. Rewarm on baking sheet in 350°F oven until heated through, about 10 minutes.)

CALICO CORN SALSA

Steps:

• In a large bowl, combine the corn and peas. In a nonstick skillet, cook cumin and oregano in oil over medium heat for 2 minutes. Pour over corn mixture; stir to coat evenly. Stir in the beans, tomato and onion. , In a small bowl, whisk the lime juice, mustard, garlic and salt. Stir in cilantro. Pour over corn mixture and stir to coat. Serve with tortilla chips. Refrigerate leftovers.

ASIAN STYLE CORN CAKES

Steps:

• Bring a saucepan of water to the boil.
• Remove kernels from corn cobs.
• Place in the boiling water, return to the boil, then allow to boil for about 2 minutes.
• Drain remove to a mixing bowl and allow to cool a little.
• Add all remaining ingredients (except oil) and mix well.
• Heat the oil in a large frying pan over medium high heat; place heaped tablespoons of mixture in the oil, flattening each cake a little.
• Cook about 5 minutes on one side (until set and golden), turn and cook a further 2 minutes on other, or until cooked through and golden on that side.
• Repeat with remaining mixture.
• Serve with lime wedges, or an Asian style dipping sauce of your choice.

SOUTHWESTERN CALICO CORN

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Add poblano pepper, bell pepper and corn, and cook, stirring occasionally, until just tender, 3 to 5 minutes. Stir in chili powder, cumin and salt; cook for 30 seconds more. Add hominy and cook, stirring, until heated through, about 2 minutes more.