Fresh Corn And Red Pepper Blini Food

SAUTEED CORN AND GREEN PEPPERS

Steps:

• In a non-stick skillet, heat the oil over moderately high heat until it is hot but not smoking Add corn and pepper dice and saute, stirring, until tender but still crunchy, about 3 minutes. Stir in red pepper flakes and cook 15 more seconds. Season with salt and pepper.

CREAM OF ROASTED RED BELL PEPPER SOUP WITH ROASTED SWEET CORN AND CILANTRO- LIME SOUR CREAM

Steps:

• Slice the peppers in half lengthwise; remove stem, seeds and membrane. Place under the broiler skin side up until the skin turns black and blisters. Remove and immediately place in a small paper bag or plastic container with a tight lid. Place in the freezer for 10 minutes; this will loosen the roasted skin. Remove peppers and rub off the black skin with your fingers. Chop skinned peppers and set aside.
• Saute the butter, onions, and garlic until soft in a heavy bottomed soup pot on medium-low heat. Add the reserved red peppers, tomato paste, and chicken stock. Bring to a low boil, reduce the heat, and then simmer for 10 minutes. Stir in the heavy cream, cilantro, salt, and pepper. Stir in the cornstarch mixed with a little cold water to thicken. Simmer 5 minutes. *Let the soup cool slightly, and then blend in batches in a blender, or use an immersion blender to puree. Sprinkle the roasted corn over the soup before serving and top with a dollop of Cilantro Lime Sour Cream.
• In a mixing bowl, whisk all ingredients vigorously until light and creamy.

SWEET CORN BLINI

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.

SOUTHWESTERN CORN AND PEPPERS

Steps:

• In a 2-quart microwave-safe casserole dish, combine corn, bell pepper, onion and butter.
• Cover and microwave on high until bell pepper is crisp-tender (5-7 minutes), stirring once.
• Stir in cumin, salt and ground pepper. Cover and let stand 5 minutes before serving.

CORN AND RED PEPPER MEDLEY

Steps:

• In a large skillet, heat the oil and cook the corn for about 2 minutes.
• Add the red peppers, onions, and garlic, and saute for 4-6 minutes.
• Stir in the parsley, chili powder, salt and pepper and cook for another minute or two.

FRESH CORN AND RED-PEPPER BLINI

Steps:

• Combine the yeast with the lukewarm water and sugar in a small bowl.
• Bring the cream to a boil in a small saucepan. Add to the cornmeal and whisk until smooth. Place over ice and continue beating until lukewarm. Combine the yeast mixture with the cornmeal and leave the batter to ferment in a warm, draft-free area for two hours. (The mixture may be refrigerated overnight at this point.)
• When ready to serve, beat the eggs until light. Sift together the flour, salt and baking powder, and stir into the eggs. Add the sour cream and mix until smooth. Combine with the cornmeal mixture (if the batter has been refrigerated and is stiff, place it over simmering water and stir until soft) and beat hard for two minutes. Mix in the corn and red pepper.
• Heat the griddle or skillet until hot. Grease with a small amount of clarified butter. Ladle tablespoons of batter onto the griddle. Cook for one minute on the first side until lightly colored, flip and continue cooking for another 30 seconds.
• To serve, place three pancakes on a warmed plate with a dollop of creme fraiche and a half-teaspoon each of Sevruga and salmon caviar per person. Or place one or two slices of Norwegian or Scotch salmon, along with a dollop of creme fraiche, on each pile of blini.

RED PEPPERS STUFFED WITH CORN AND FRESH MOZZARELLA

Steps:

• Preheat the oven to 375 degrees F. Lightly butter a baking dish just large enough to hold the peppers.
• If the red peppers won't stand upright, slice them lengthwise in half, leaving the stem end intact. Steam them for 5 minutes and set aside.
• Melt the butter in a large skillet. Add the scallions, corn, and tomatoes and cook for 3 minutes over medium heat. Turn off the heat and stir in the cheese, basil, and half the bread crumbs. Season with salt and pepper. Fill the peppers and top with the remaining bread crumbs. Set them in a prepared dish, add a few tablespoons water to the dish, cover, and bake until the corn is hot and the peppers are cooked, about 25 minutes. Uncover and brown the tops under the broiler. Dust with paprika and serve.

FRESH CORN AND RED PEPPER TAMALES

Steps:

• Remove the husks from the corn, saving the large inner ones and discarding the very outer and the small inside husks (you'll need 3 husks for each tamale). In a large bowl, cover the husks with enough hot water to cover and leave to soak.
• With a sharp knife over a large mixing bowl, remove the corn kernels from the cobs saving all the juices. You should have about 1 1/2 cups of corn. Add the red pepper, sour cream, milk, cornmeal, baking powder, salt and cayenne pepper to the bowl and stir to mix.
• Drain the husks thoroughly in a colander and pat dry with paper towels. Place approximately 1/4 cup of the filling onto 1 husk and spread it slightly lengthwise. Bring the top and bottom ends to the center, overlapping slightly. Wrap another husk around it lengthwise, forming a cylindrical shape. Use one more husk to seal and secure the shape by wrapping the opposite way. Using butchers twine, tie securely crosswise and make a knot.
• Place the tamales in a steamer over simmering water and steam for 1 hour. Remove with a slotted spatula. Cut the strings and remove. Cool slightly, then serve with a dollop of sour cream and a drift of paprika.

SWEET CORN 'N' PEPPERS

Steps:

• In a small bowl, combine peppers and onion. Combine the salt, pepper, cayenne and paprika; sprinkle half over the vegetables and set aside. Sprinkle remaining seasoning mixture over corn., Place the corn on a vegetable grilling rack coated with cooking spray or in a perforated disposable aluminum pan. , Grill, covered, over medium heat for 10 minutes. Add reserved vegetables. Grill, covered, 5-10 minutes longer or until vegetables are tender, stirring occasionally and rotating corn.

SWEETCORN AND RED PEPPER SALAD

Steps:

• Remove all the husks and fibres from the cobs and slice the kernels off the cobs.
• Put the kernels in a pan with some water and bring to the boil. Cook for about 8 minutes or until tender. Drain well and reserve.
• Remove the caps, pith and seeds from the peppers and finely chop the flesh.
• Combine the corn, peppers, celery, garlic, tomatoes, rocket and parsley in a large bowl and mix thoroughly.
• In a small bowl, whisk the olive oil, vinegar, salt and pepper together. Pour over salad.
• Sprinkle Parmesan shavings over salad and serve.

SWEET CORN WITH PEPPERS

Steps:

• Core and vein the peppers. Cut the flesh into very thin strips about 1 1/2 inches in length. There should be about 2 cups.
• Set aside. Scrape the kernels from the corn. There should be about one cup.
• Set aside.
• Heat the oil and butter in a skillet and add the scallions, peppers and corn. Sprinkle with cumin, salt, pepper and garlic. Cook, shaking the skillet and stirring, about 1 1/2 minutes.
• Spoon the mixture into a warm serving dish.

CORN 'N' RED PEPPER MEDLEY

Steps:

• In a large nonstick skillet, cook corn in oil for 2 minutes. Add the red peppers, onion and garlic; cook and stir for 4-6 minutes or until peppers are crisp-tender. Stir in the parsley, chili powder, salt and pepper; cook 1-2 minutes longer.

CARAMELIZED CORN WITH ONIONS AND RED BELL PEPPERS

Steps:

• Heat large nonstick skillet over medium-high heat. Add corn; stir until beginning to dry and brown, about 8 minutes. Transfer to small bowl. Add oil to skillet. Heat over medium-high heat. Add bell peppers, onion, and garlic. Sauté until peppers are tender, about 8 minutes. Mix in cilantro and chili powder, then corn. Stir until heated through, about 2 minutes. Season with salt and pepper.

FRESH CORN AND PEPPER PIZZA

Steps:

• 1.Heat large skillet over medium-high heat. Coat pan with oil or cooking spray. Add corn, diced pepper, green onions, garlic, and zucchini; sauté 2 minutes or until just beginning to brown. Stir in milk; cook over medium heat 3-4 minutes or until liquid has almost evaporated. Cool slightly.
• 6.Place egg substitute in a large bowl. Stir in poblano pepper, corn mixture, and cheese.
• 7.Unroll pizza dough onto parchment paper. It should form a 13 x 8 inch rectangle; if it doesn't, use your hands to shape it into one. Spread corn mixture over dough, leaving a 1-inch border. Fold edge of dough over corn mixture. Bake for 12-15 minutes or until set. Sprinkle with cilantro and serve with sour cream (if using).

FRESH CORN AND RED PEPPER BISQUE

Steps:

• Heat oil in a large heavy saucepan over medium heat.
• Add onion and cook, stirring often, until lightly browned, 6 to 7 minutes.
• Add corn and garlic; cook, stirring often, until the corn is lightly browned, about 5 minutes.
• Add broth and simmer until the corn is tender, 12 to 15 minutes.
• Stir in salt and pepper.
• Using a slotted spoon, transfer 1 1/2 cups of the corn mixture to a blender or food processor.
• Add sour cream and 1/2 cup cooking liquid and process until the mixture is smooth, about 2 minutes.
• Return the puree to the pan.
• Whisk in cornmeal; bring the soup to a boil over medium-high heat, whisking constantly, until it thickens.
• Add bell pepper, scallion, parsley (or cilantro) and hot sauce; heat through.
• Serve with lime wedges.
• *Cover and refrigerate for up to 2 days.