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Welcome to my collection of recipes and cooking related ramblings. Please don't expect culinary perfection during your time here... for I am a frustrated foodie with very little patience and more than a tendency for often unnecessary creativity in the kitchen. I have a hard time following instructions (Never fear, I can read, I just don't like being told what to do), so cooking is a good exercise in discipline for me. Luckily I have a willing husband to taste test these creations, good and bad, so I don't have to suffer alone in my experimentations.  

If you dare - learn along with me as I try out recipes, tweak them to my liking, learn what NOT to do and share all the mundane details with you! Let's do this... 

Entries in Corn (2)

Wednesday
Jul182012

Zucchini & Corn Cakes - goggles not included.

 


Well... yesterday I made some corn casserole and today I made some chocolate zucchini muffins, so after these culinary adventures I found myself with leftover corn casserole and leftover zucchini... what's a girl to do? Well, this girl decided to channel her inner southern lady and fry up some corn & zucchini fritters, that's right I tell ya!

I make these zucchini cakes all the time - but since I had leftover corn casserole - I threw that in too. It was tasty! So, I wrote up this recipe assuming you didn't have my casserole on hand and modified it for any kind of cooked corn. If for some reason you actually have my casserole stashed in the fridge, just eliminate the milk and dump it in.

This is one of those recipes that you don't have to measure exactly. It's not about the measurement, but about the consistency of the cake "batter". Don't be afraid to adjust the milk, or add additional egg whites if you need more moisture... or increase the bread crumbs if the batter is too wet. Truth be told, I don't measure anything when I make these... I just wing it. The worst that happens is they fall apart when frying. Ultimately, you should be able to shape it into a golf-ball-size ball and flatten it into a patty. Oh, don't be scared... give it a whirl.

Zucchini & Corn Cakes

INGREDIENTS:

  • 1 medium-large zucchini, grated and drained
  • 1/3 cup parmesan cheese
  • 1/2 cup Italian bread crumbs
  • 1 egg
  • 1/2 cup drained corn
  • 1/4 cup milk (may not use all)
  • salt and pepper to taste
  • olive oil for frying

INSTRUCTIONS:

Grate your zucchini into a bowl and squeeze as much moisture out of it as possible. Drain your corn and add it to the zucchini. Mix in the egg, parmesan cheese and bread crumbs to start. Salt and pepper to your particular tastes. Pour in enough milk to help the batter hold together. If your batter gets wet, add in more breadcrumbs and/or parmesan cheese until it binds together. Form your batter into about 7 or 8 golf-ball-sized balls.

Cover the bottom of a skillet with olive oil and heat oil. Drop balls of batter into oil and flatten out with the back of a spatula into patty form. Cook until browned on each side - about 2-3 minutes per side. Remove from skillet and drain on paper towels before serving.Tastes great with a little ranch dressing!

NOTE: I had a small problem with the loose corn popping in the oil and flying all over my kitchen. If you're fritters are a little heavy on the corn, you may want to fish any loose kernels out of the oil in the pan before they get pop-worthy. Or you could just wear goggles and watch the show... it's up to you!

Tuesday
Jul172012

Fresh creamed corn casserole... yummo.

It's summertime and when I'm trolling the produce aisle at the Shop-Rite, bright, sunny, golden ears of corn keep calling my name. Okay, maybe it's just the voices in my head, but they're compelling me to make something corny with that corn. Something really really really corny. It just sounds like summer. Anyway, it's important for you to understand that I am not a natural corn lover. I ate a lot of it as a kid either out of a can or frozen cobs boiled within an inch of any beneficial nutrient. (Sorry Mom!) Not to mention the 5 year stint of braces during the 80s that made this little starchy staple my mortal enemy. Corn on the cob? Yeah, right! You can see why my memories are not exactly fond... Over the years, I've learned to love sweet summer corn, carefully trimmed off the cob and dotted with some cold butter. Building new memories that are slowly taking over the old ones.

On another note, this post triggered a long-suppressed memory of some weird corn casserole my mom made all the time when I was a kid. I HATED it. It had ground beef, egg noodles, ketchup, shredded cheddar cheese, canned corn and most likely a can of cream-of-something-or-other soup dumped in to hold it all together. Pure torture if you ask me. Shudder.

Anyway, sorry about that unfortunate culinary tangent... back to better things. Here's the casserole recipe - it makes about 6 smallish servings. Who am I kidding - in our house it serves about 4. Too good to skimp!  I found this original recipe at The Pioneer Woman... made just a few tweaks mostly based on what else was in my pantry... and on my mood, of course, always my mood. On this day, my mood was a little bit southwestern. Yeehaw, y'all. : )

I forgot to sprinkle the paprika on top, whoops!Fresh Creamy Corn Casserole

INGREDIENTS:

  • 6 ears fresh corn
  • 1/4 cup finely chopped roasted red peppers (or green chiles)
  • 1/4 cup light sour cream
  • 1/4 cup heavy cream, scant
  • 2 Tbsp. butter, salted
  • sprinkle of paprika
  • salt and pepper to taste

INSTRUCTIONS:

Preheat oven to 350F. Slice kernels off of cob into a deep bowl. Once kernels have been removed, place the cob down in the bowl and using the edge of a spoon scrape any pulp and milk left in the kernels. Be ruthless! Pour heavy cream over corn, mix and salt to taste... about 1 Tbsp or so. Crack fresh black pepper over the top - use quite a bit, don't be shy... something about the pepper gives this dish a little, and much needed, kick. Mix in the sour cream and red peppers until combined. Pour into a lightly greased baking dish, dot with chopped up pats of butter, sprinkle  paprika on top, and bake for 30-40 minutes until golden brown. Let dish sit for 5-10 minutes, garnish with some chopped chives if you're feeling fancy, and serve.