SWEET CORN BLINI
Provided by David Tanis
Categories easy, quick, appetizer
Time 30m
Yield Makes about 30 blini
Number Of Ingredients 12
Steps:
- Put flour, cornmeal, baking powder, salt and sugar in a mixing bowl. Grind 1 cup corn kernels to a rough purée in a food processor, then add egg and yogurt, and pulse to mix. Add corn mixture to flour mixture and stir together until just mixed to make a thick batter. Stir in 4 tablespoons melted butter. Set aside for 5 minutes. Thin with a little milk if necessary. (Batter may be prepared several hours ahead.)
- Warm remaining 4 tablespoons butter in a saucepan over medium heat. Add remaining 1 cup corn kernels. Season with salt and pepper, then cook for 1 minute or so to heat through. Keep warm.
- Put greased griddle or cast-iron pan over medium heat. Using 1 tablespoon batter, make pancakes about 2 1/2 inches in diameter. Cook for 1 minute, until bubbles appear on surface and pancakes are lightly browned. Flip and cook for 30 seconds more. (Be sure to keep heat moderate or else the pancakes will blacken.) Pancakes may be cooked in advance and reheated.
- To serve, place 3 hot pancakes on small plate. Top with spoonful of cooked corn and some of the butter from the pan. Drizzle with crème fraîche and sprinkle with chives.
Nutrition Facts : @context http, Calories 69, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 70 milligrams, Sugar 1 gram, TransFat 0 grams
ROASTED TOMATO AND CORN SALSA
Provided by Valerie Bertinelli
Categories condiment
Time 1h15m
Yield 2 1/2 cups
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil.
- Add the tomatoes, corn, poblano, onions and garlic cloves to the prepared baking sheet. Toss with the canola oil and sprinkle with salt. Roast for 15 minutes. Remove the garlic, flip the poblano and corn over and continue roasting for another 15 minutes, until charred and the tomatoes have softened and begun to split. Let cool for at least 20 minutes.
- Peel the garlic. Remove the skin and stem from the poblano (remove the seeds, too, for a milder salsa).
- Add the roasted tomatoes, poblano, onions and garlic to a food processor, along with the cilantro, jalapeno, coriander, cumin, 2 tablespoons lime juice and 1/2 teaspoon salt. Process until the mixture is evenly combined but still has some texture (similar to crushed canned tomatoes). Remove to a bowl.
- Cut the corn kernels from the cobs and stir into the salsa. Adjust the seasoning with salt and lime juice.
- Serve at room temperature, or refrigerate until ready to serve (see Cook's Note). Garnish with cilantro leaves and serve with tortilla chips.
CORNMEAL WAFFLES WITH SMOKED SALMON
A touch of fine cornmeal in the batter gives these waffles a delicious crispness. For a savory approach, they are embellished with smoked salmon, crème fraîche and caviar, perfect for a celebratory soiree, midnight supper or brunch. Serve a whole waffle or cut in quarters for appetizers. If you don't have a waffle iron, the batter can also be used to make pancakes or blini. Of course, if preferred, serve these corn-perfumed waffles with sweet toppings instead.
Provided by David Tanis
Categories brunch, pancakes, appetizer, main course
Time 45m
Yield 6 servings as a main course servings, 12 as an appetizer
Number Of Ingredients 15
Steps:
- Make the batter: In a mixing bowl, stir together flour, cornmeal, salt, baking powder and baking soda. Whisk in buttermilk, eggs and butter. Beat briefly to produce a thick batter. Set aside at room temperature.
- Prepare the condiments: Stir together crème fraîche and lemon zest, and transfer to a serving dish. On a platter, arrange the smoked salmon, caviar, chives and dill.
- Heat the waffle iron according to manufacturer's instructions. When hot, ladle in a scant cup of batter. (This amount is for a round waffle with a 7-inch diameter. Adjust quantities for irons of other sizes.) Close the iron, and bake each waffle for 4 to 5 minutes, until well browned and quite crisp. You may hold waffles uncovered on a baking sheet in a 250-degree oven, for up to 20 minutes.
- To serve, lay a slice of smoked salmon in the center of each waffle. Top with a good dollop of crème fraîche and a heaped teaspoon of caviar. Sprinkle with chives, dill and a bit of black pepper. (To serve as appetizers, assemble a platter in the kitchen: Cut waffles in quarters or wedges, and top each with a small piece of salmon, a dab of créme fraîche and some caviar. Garnish with herbs and pepper.)
Nutrition Facts : @context http, Calories 650, UnsaturatedFat 11 grams, Carbohydrate 70 grams, Fat 30 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 16 grams, Sodium 910 milligrams, Sugar 9 grams, TransFat 1 gram
TOMATO, BASIL, AND CORN PIZZA
A sprinkling of cornmeal keeps the dough from sticking to the pizza stone and gets the bottom of the crust extra-crispy. If you don't have a rectangular pizza stone, use a heavy baking sheet instead. You can often find fresh mozzarella in the specialty cheese section of the grocery store. A drizzle of tangy balsamic glaze provides the perfect balance to the sweet summer vegetables. Serve with a green side salad. Allowing the dough to come to room temperature will ease the rolling-out process. Height-of-summer tomatoes are the stars here. Look to refrigerated fresh pizza dough for pizzeria-quality pies at home.
Provided by Adam Hickman
Time 25m
Yield Serves 6 (serving size: 1 slice)
Number Of Ingredients 13
Steps:
- Place a rectangular pizza stone in the oven, and preheat to 500°F. (Do not remove the pizza stone while the oven preheats.)
- Place the dough in a microwave-safe bowl. Cover with plastic wrap, and microwave at HIGH 30 seconds, until the dough is slightly warmed. Place the dough on a lightly floured surface, and roll out into a 15- x 12-inch rectangle. Sprinkle cornmeal on a large piece of parchment paper; place the dough rectangle on the cornmeal. Let stand 5 minutes.
- Place the parchment and dough on a flat baking sheet. Bake at 500°F for 3 minutes. Spread marinara sauce on the crust. Top evenly with tomato, corn, cheese, and garlic. Sprinkle with salt and black pepper. Gently slide the pizza onto the preheated pizza stone. Bake at 500°F for 12 minutes or until crust is browned and edges are crispy. Sprinkle basil and crushed red pepper evenly over top; drizzle with oil and balsamic glaze. Cut into 6 slices.
Nutrition Facts : Calories 285, Carbohydrate 43 g, Cholesterol 12 mg, Fat 7.3 g, Fiber 6 g, Protein 10 g, SaturatedFat 3.1 g, Sodium 552 mg, Sugar 5 g
CORN BLINI WITH SMOKED SALMON AND CHIVE CREAM
A lovely recipe with it's roots in Russia. Adapted from Cooking Light magazine. To make this vegetarian, just leave out the smoked salmon.
Provided by Sharon123
Categories Breakfast
Time 24m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine sour cream and chives in a small bowl. Cover and chill.
- Cut kernels from ear of corn. Scrape remaining pulp from cob using the dull side of a knife blade. Discard cob. Set corn aside.
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and cornmeal in a medium bowl; make a well in the center of the mixture. Combine milk and egg yolk in a small bowl, stir well with whisk. Add milk mixture to flour mixture, and stir with a whisk until just moist. Stir in corn, salt, and pepper.
- Place egg white in a bowl, beat with a mixer at high speed until foamy. Gently fold egg white mixture into corn mixture.
- Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 1 tbls. batter per blini onto pan, spreading to about 2" diameter. Cook 2 minutes or until tops are covered with bubbles and edges begin to set. Carefully turn blinis over, cook for 1 more mintue. Transfer blinis to a serving platter, and arrange in a single layer; keep warm. Repeat process with the remaining batter. Top each blini with with 1 piece salmon and 1 teaspoons sour cream mixture. Garnish with chopped chives, if using.
- Makes 8 servings.
CORNMEAL BLINI WITH TOMATO-CORN SALSA
Categories Mixer Tomato Cocktail Party Vegetarian Yogurt Cinco de Mayo Cornmeal Corn Summer Winter Pan-Fry Healthy Jalapeño Bon Appétit
Yield Makes 64
Number Of Ingredients 19
Steps:
- For Blini:
- Heat milk and water to lukewarm (105°F. to 115°F.) in small saucepan. Pour into large bowl. Mix in sugar and yeast. Let stand 10 minutes.
- Stir flour, cornmeal and salt in medium bowl to blend. Stir into yeast mixture. Mix in buttermilk and egg yolks. Cover with plastic and let stand in warm area until very spongy, about 2 hours.
- Using electric mixer, beat egg whites in another medium bowl until stiff but not dry. Gently fold into cornmeal mixture in 2 additions.
- Preheat oven to 250°F. Brush large nonstick skillet with 1 teaspoon oil. Heat over medium-high heat. Working in batches and brushing with additional oil as necessary, drop batter by tablespoonfuls into skillet, spreading gently to 2-inch rounds. Cook until golden on bottoms and bubbles begin to break on surface, about 2 minutes. Using spatula, turn blini over; cook until golden, about 1 minutes. Arrange in single layer on large baking sheets. Keep warm in oven.
- For Salsa
- Mix all ingredients except yogurt in medium bowl to blend. Season with salt and pepper. (Blini and salsa can be made 8 hours ahead. Cool blini. Cover blini and salsa separately and chill. Reheat blini uncovered in 350°F. oven about 10 minutes before serving.)
- Spread small amount of yogurt over blini. Divide salsa over blini. Arrange on platters and serve warm.
TOMATO AND CORN SALSA
A tomato and corn salsa that goes great with nachos, fajitas or almost any dish !
Provided by cianjg
Time 10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- In a bowl add the crushed garlic, diced red onion, chopped coriander and sweetcorn and mix together.
- Add the chilli followed by the lime juice and mix once more
- Add the tomatos and stir then add the olive oil, balsamic vinegar and salt & pepper to taste. Stir once more to throughly mix ingredients
- Cover bowl and place in refrigerator for at least 1 hour prior to serving.
TOMATO CORNBREAD BAKE
Everyone in the family loves this dish, even the grandchildren. The cornbread topping nicely complements the ground beef, corn and tomatoes.-Lorraine Koehler, Watertown, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, corn, salt and pepper; bring to a boil. Transfer to a greased 11x7-in. baking dish. , Combine cornbread mix, egg and milk just until moistened. Spoon over meat mixture. Bake, uncovered, at 400° for 25-30 minutes or until golden brown.
Nutrition Facts :
CORN AND TOMATO SALSA WITH CILANTRO
This is a nice, mild, sweet salsa, best served with spicy dishes. If you're feeling creative, add black beans, bell peppers, or whatever your heart desires. It makes a great base for experimentation. If you can't get fresh tomatoes, it's fine to used canned diced ones. The corn kernels can be fresh, canned or frozen (thawed.)
Provided by EmmyDuckie
Categories Sauces
Time 6m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Combine tomatoes, corn and cilantro.
- Add salt and pepper to taste.
- Refrigerate at least 1 hour, or overnight.
Nutrition Facts : Calories 60.5, Fat 0.6, SaturatedFat 0.1, Sodium 5.1, Carbohydrate 14.1, Fiber 2.1, Sugar 1.6, Protein 2.3
CORN AND TOMATO RELISH
A crisp corn salsa lends Mexican flair to everything from tacos to turkey burgers.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- In a large bowl, combine corn, tomato, scallion, cilantro, and lime juice. Season to taste with salt and pepper.
Nutrition Facts : Calories 20 g, Fat 1 g, Protein 1 g
CORN TOMATO SALSA
Sweet corn stars in this simple salsa that's delicious with tortilla chips or served alongside grilled chicken.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- In medium bowl, mix lime peel, lime juice and salt with wire whisk. Stir in remaining ingredients. Serve or refrigerate until serving time.
Nutrition Facts : Calories 25, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving (1/4 Cup), Sodium 130 mg, Sugar 1 g, TransFat 0 g
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- In a medium bowl, whisk together the cornmeal, flour, sugar, crème fraîche, salt, eggs, and 2 tablespoons of the melted butter.
- Place a heavy skillet preferable a well seasoned iron one, on medium high heat and add the remaining 2 tablespoons of melted butter. Drop about a tablespoon or so of batter into the skillet for each blini, they should be the size of silver dollars. Cook as you would pancakes, until they brown on one side, then turn to cook the other side. Save the extra batter for pancakes if you like.
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