Indian Corn Food

INDIAN STREET CORN SALAD

Steps:

• Place a large cast-iron skillet over medium-high heat and heat until just beginning to smoke. Rub the corn with olive oil, then carefully lay into the pan. Cook until charred in patches all the way around and golden brown, 20 to 25 minutes, turning every 5 minutes. Remove and let cool.
• For the dressing: Meanwhile, whisk together the lime juice, cumin, cayenne, cardamom, chaat masala and salt and black pepper to taste. Slice the kernels off the cobs and tumble into a big bowl. Add the tomatoes, mint and cilantro. Toss with the dressing, and taste for seasoning. Serve!

CHILI-LIME RUBBED INDIAN CORN ON THE COB

Steps:

• Cook the corn in your favorite way but if a grill is available I absolutely recommend grilling it for the best results (although it is still delicious boiled, baked or steamed) and slather with butter (optional).
• In a small dish, mix together the chili powder and salt.
• Grab a lime wedge, dip in the chili mixture and rub over the corn, making sure to squeeze lime juice as doing so. Dig in while hot and don't worry about getting messy - just make sure to enjoy!

INDIAN CORN

Steps:

• Line large baking sheet with waxed paper; set aside.
• Melt butter in large heavy saucepan over low heat.
• Add marshmallows; stir until melted and smooth.
• Tint with food coloring until desired shade is reached.
• Add cereal and 1/2 cup chocolate candy pieces; stir until evenly coated.
• Remove from heat.
• With lightly greased hands, quickly divide mixture into 10 oblong pieces (like ears of corn).
• Push lollipop sticks halfway into each oblong piece; shape like ear of corn.
• Place on prepared baking sheet; press remaining 1/2 cup chocolate candy pieces into each "ear".
• Let treats set.
• Tie or tape raffia to lollipop sticks to resemble curn husks.

INDIAN CORN

Steps:

• Brown ground beef, chopped onion, chopped celery in a large skillet. Add diced green pepper and frozen corn. Mix well.
• Stir in both cans of stewed tomatoes, italian seasoning, garlic powder and chili powder.
• Season with salt and pepper to taste.
• Bring to a simmer and let cook for 20 minutes.
• While this is cooking, prepare your noodles, per directions on box/bag. Drain.
• When ready to serve, place Indian Corn over cooked noodles.
• Can be served on a plate or in a bowl.
• May sprinkle with Parmesan or Romano cheese.
• A simple lettuce salad and some fresh, crusty bread/butter complete the meal!

INDIAN CORN CHOWDER

Steps:

• Place the water, bouillon cubes, pepper, onion, mushrooms, corn, potatoes and carrots in a large kettle. Bring to a simmer over medium heat: allow to simmer 15 minutes. Drain off the broth and reserve: set the vegetables aside.
• Melt butter in the kettle. When bubbling add the flour, stirring with a whisk until flour is incorporated. Add the reserved broth slowly, stirring constantly until the mixture is smooth.
• Slowly add the milk or light cream stirring well. Add the reserved vegetables and heat to serving temperature. Add hot water if necessary to thin to desired consistency.
• Serve hot garnished with bacon bits if desired.