Friday 03 / May / 2024
1. CORN CHOWDER
In a pot, sauté 1 chopped onion, and 1 green bell pepper in 2 tablespoons butter until the onion is translucent. Add 3 cups potatoes, diced and 2 cups water; simmer until the potatoes are tender for about 15-20 minutes. Stir in 1 can cream style corn and 1 can evaporated milk. Add 1 cup water. Season to taste with salt and pepper. Simmer 15 minutes and remove from heat.
2. CORN BREAD
Preheat oven to 220°C. Grease an 8 inch square baking pan. In a mixing bowl, stir together 3/4 cup yellow corn meal, 1 cup flour, 1/3 cup sugar, 3/4 teaspoon salt, 1 teaspoon baking soda, until well combined. In another bowl beat 1 egg; combine with 1 cup sour cream, yoghurt or buttermilk, 1 cup milk and 2 tablespoons butter or shortening, melted. Stir gradually into dry mixture. Bake for 20 minutes or until lightly golden brown on top.
3. CARAMEL CORN
Take 20 cups popped corn and transfer to a large bowl with 1 or 2 cups peanuts or cashew nuts. Melt 1 cup butter in a saucepan. Stir in 2 cups brown sugar, 1/2 cup light corn syrup and 1 teaspoon salt. Bring to a boil, stirring constantly until mixture boils. Stop stirring; boil without stirring for 5 minutes or until a candy thermometer reaches 120°C. Remove from heat. Stir in 1/2 teaspoon baking soda and 1 teaspoon vanilla. Gradually pour the hot mixture over the popcorn, mixing well with a spatula. Turn into 2 large baking pans. Bake at 120°C for 45-60 minutes, stirring every 15 minutes. Remove from oven and allow to cool completely before breaking apart.
4. CORN CURRY
Grind 1 medium onion, 5 green chillies, 1 tablespoon fresh grated coconut, 7 cloves of garlic, 1 bunch of coriander leaves into a fine thick paste. In a large pan, heat 2 tablespoons oil and fry the paste for about 2 minutes. Add 2 cinnamon sticks, 2 cloves and 2 small cardamoms and fry for another 2 minutes. Then add the lemon juice from 1/2 lemon and mix well. Add 2 cups cooked corn, 4 tablespoon milk, and salt. Mix well and cook for another 15 to 20 minutes. Serve warm.
5. CORN SALAD
Combine 2 cans whole kernel corn, drained, 1 cup sliced celery, 1 cup diced tomatoes, 1/2 cup chopped green pepper, 1/4 cup sliced green onion (spring onions) and 1/2 teaspoon fresh dill in a large bowl and keep it aside. For the dressing take 3/4 cup salad oil, 1/4 cup vinegar, 1 teaspoon sugar, 1/2 teaspoon salt, 1/2 teaspoon paprika, 1/2 teaspoon mustard and 1/4 teaspoon Tabasco sauce in a small bowl and mix it. Pour the dressing over the vegetables in the bowl. Cover and let marinade at least an hour before serving. Line a serving bowl with salad greens and ladle corn mixture into it.
