Recipes tagged with « Corn »
Fried Corn Ears Twist
Corn soaked in yogurt instead of buttermilk for a tangier bite. Coated in a mix of polenta and self-rising flour with smoked paprika and cumin swapped in for onion powder and paprika. Fried in peanut oil to withstand higher heat and add a subtle flavor. Rest times adjusted slightly. Cook until golden, watching oil temperature closely to avoid burning. Use tongs for easy flipping and paper towels to drain excess oil on finish. Serves 4, about 270 calories each, with a balance of carbs, protein, and fats. Saltiness and spices can be adjusted to taste. Practical, no-nonsense approach.
Zucchini-Corn Fritters
Grated zucchini mixed with fresh corn kernels, chickpea flour instead of all-purpose, bound by an egg and a touch of honey. Slightly crunchy golden patties with the sweet pop of corn. Cooked in a skillet with olive oil, pressed flat for even browning. Drain on paper before serving. Use onion powder in place of fresh onion for less moisture, or swap zucchini for summer squash. A pinch of smoked paprika adds a subtle heat twist. Visual cues important—bubbly edges, deep golden crust before flipping.
Cheesy Bacon Corn Spread
Creamy corn dip with crispy bacon, mozzarella, and Parmesan. Uses sour cream instead of ranch powder and replaces cream cheese with ricotta for lighter texture. Baked until bubbling and golden. Served with crunchy dippers for contrast. Prep quick, cooks in cast iron for even heat and rustic look. Timing by bubbling and color rather than stopwatch. Avoid rubbery cheese by layering in last 5 minutes. Crunchy corn kernels stay alive, bacon fat seeps through. Easy, no-fuss, versatile. Good make-ahead option; reheat gently to keep creamy. Handles shifts in oven hot spots by monitoring edges—too brown means pull earlier. Multipurpose base for tweaks with jalapeño or smoked paprika for heat. Practical, foolproof, crowd-pleaser.