Recipes On Rails: New Recipes tagged with corn

Corn and Black Bean Salsa

2012-05-13 07:06:42 UTC

Ingredients:

main

Instructions:

Servings: 4
Prep Time: 30 minutes
By: Tiffany
For more info visit:
http://www.recipesonrails.com/recipes/577

Corn Fritters

2012-05-18 07:31:19 UTC

Ingredients:

3.0 each Egg
2.0 cup Corn fresh, cut off cob
2.0 tablespoon Milk
1.0 teaspoon Baking Powder
1.0 tablespoon Butter melted
0.5 teaspoon salt
0.125 teaspoon Pepper, Black fine grind
1.0 cup Flour, all-purpose

Instructions:

Clean the corn.

Cut the corn off the cobs.

Beat the eggs. Add the milk, baking powder and seasonings. Stir in the butter and the eggs. Add the flour using only enough to make a batter.

Fry in oil at 350 degrees.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/576

Corn Pudding

2012-05-22 03:34:43 UTC

Ingredients:

1.0 pound Corn divided in half
0.125 pound Butter
1.0 cup Cream, Heavy
1.5 teaspoon Sugar
4.0 teaspoon Corn Meal
0.25 teaspoon salt
1.0 each Egg separated
4.0 teaspoon Chives chopped
1.5 teaspoon Basil, Fresh minced

Instructions:

Saute half the corn in the butter.

While corn sautes, cream the remaining corn in a blender and assemble remaining ingredients.

Add the creamed corn. Cook for about 3 - 4 minutes. Add the cream and cook another 3 - 4 minutes. Add the sugar, salt, and corn meal. Return to a simmer for a few minutes.

Allow to cool, then add the herbs.

Beat the egg yolk, and add to the corn. Whip the egg white to soft peaks and fold into corn. Portion the batter and bake in a preheated 350 degree oven for about 20 minutes or till golden on top

Servings: 8
Prep Time: 1 hour and 30 minutes
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/578

Scallop on Corn Pudding

2012-05-18 07:33:35 UTC

Ingredients:

12.0 each scallops, sea large, dry, intact
3.0 tablespoon Oil, Grapeseed

Instructions:

Prepare the pudding, sauce and oil.

Put a portion of the pudding on the plate. NOTE: Pudding recipe uses a mini muffin tin. I've yet to have them pop out of the tin properly. If they fall apart, scoop out what sticks to the tin, and top with the part that did come out. Very little is visible.

Preheat your pan to very hot. Remove the little muscle from the scallops. Season the scallops with salt and pepper. Add oil to the hot pan and then add the scallops. Do not move them. Let them sit till they develop a nice sear. Turn once and cook till done. NOTE: Be carefull here as it is very easy to overcook a scallop. I like about 120 internal temp.

Place one serving of the pudding on the plate. Top that wih 1 tablespoon of the sauce, and then 1 scallop. Drizzle very little of the lemongrass oil on the plate and serve. Be careful with the oil as it is intensely flavored.

Servings: 12
Prep Time: 2 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/583