Corn with Smoked Paprika, Chili and Lime
Sweet Corn with Smoked Paprika, Lime, and Butter
This simple side can be prepared in minutes. Even though it takes little effort, the corn has big flavor.
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Posts Tagged ‘corn’
Sweet Corn with Smoked Paprika, Lime, and Butter
Wednesday, May 23rd, 2012Crab Louie Tacos
Saturday, April 30th, 2011
Crab Louis Tacos
Crab Louie Tacos
These tacos are based on the San Francisco classic, Crab Louie Salad. I wanted to use blue corn flour to add some color to the dish, but didn’t order it in time from the Internet, so I added my own coloring. These tacos are great for any meal — brunch, lunch, or dinner.
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Corn Pudding
Thursday, November 4th, 2010
Corn Pudding
I made corn pudding for the first time last Thanksgiving. A friend mentioned the dish and past along a recipe, and then I saw a recipe for it in Gourmet, and found another recipe on Epicurious.com. The recipe below was developed and adapted from many different recipes. The corn pudding was a hit, with guests asking for the recipe. It can easily be halved for a family size portion, with leftovers.
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Corn Tortillas
Tuesday, August 3rd, 2010
Corn Tortillas
I find the packaged corn tortillas in the store are often rubbery or dry. My husband never liked corn tortillas, until we made homemade ones. It’s really easy and all you need is corn flour (not corn meal), water, salt, and a rolling pin. You’ll never go back to store bought corn tortillas again. There’s nothing like a fresh, warm tortilla for your taco.
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Grilled Corn on the Cob
Friday, July 30th, 2010
Grilling Corn in the Husks
Grilled corn is a quintessential American summer dish. The sweet, slightly crunchy corn kernels accented by the grill flavor is the perfect summer vegetable. There are 2 ways to grill corn on the cob. You can place the corn in the husk directly on the grill with no preparation, allowing the husks smoking from the grill to impart flavor on the corn. Or, you can pre-cook the corn on the cob by steaming it in the microwave before putting it on the grill. This speeds up the cooking time by about 10 minutes. The advantage here is you don’t have to remove the husks from piping hot corn.
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