Corn Pudding

Ingredients

5 Eggs

1/3 cup Melted Butter

1/4 cup Sugar

1/2 cup Milk

1/4 cup Corn Starch

1 can Whole Kernel Corn

2 cans Cream Style Corn

Method

Preheat the oven to 200 degrees Celsius.  Grease a large casserole dish.

Whisk the eggs lightly in a bowl.

Add milk, melted butter, sugar and cornstarch, whisk until well combined.

Stir in drained corn and cream-style corn until fully blended.

Pour the mixture into the prepared casserole dish.

Bake in the preheated oven until golden brown on top for about an hour.

 

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https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

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https://cancersupportindia.blogspot.com  for info on cancer and health related topics

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Sweet Corn Gelato / Ice-cream

 Sweet Corn Gelato is rich, creamy, and surprisingly complex. The natural sugars in the corn bring a mellow, almost caramelised flavour, and the texture is silky with just a hint of grainy charm. While it takes a bit of time to prep and churn, the result is worth every minute, especially when topped with a sprinkle of sea salt or a drizzle of honey.

Ingredients

3 ears Sweet Corn

3-1/2 cups Whole Milk

1 cup Heavy Cream

1-1/2 cups Sugar

8 Egg Yolks

1 tsp Salt

Plastic Wrap

Method

Slice the corn kernels and break the cobs into 2 or 3 pieces.

In a large saucepan, bring the milk to a simmer on medium heat. Remove the pan from the heat, add corn kernels and the corn cob pieces, press the cob pieces down into the milk and cover and allow to steep for 45 minutes.

Remove the corn cob pieces from the milk and discard them. Carefully pour half the milk and corn kernel mixture into a blender and blend until smooth. Place a coarse strainer over a large bowl and pour the mixture through the strainer. Discard the corn mush. Repeat the process with the remaining half of the corn and milk mixture.

Measure the amount of corn-infused milk and add more milk if necessary to make it about 3-1/2 cups.

In a heavy-bottomed saucepan, heat the corn-infused milk, heavy cream and 1-1/4 cups of sugar, stirring occasionally until the sugar is dissolved and the mixture is hot. Do not simmer or boil the milk.

Remove from heat, whisk the egg yolks and the remaining 1/4 cup sugar and salt together in a bowl.

Take about a cup of the hot mixture and very slowly drizzle it into the bowl with the egg yolks, constantly whisking while you add the hot mixture so the eggs do not get cooked as you add the hot cream mixture.

Once the egg mixture is smooth, slowly pour the egg mixture back into the saucepan with the rest of the hot cream mixture.

Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of the spoon for about 5 minutes.

Remove the pan from the heat and pour the mixture through a fine strainer into a bowl

Immediately place the bowl into an ice bath to cool, stirring occasionally.

Once cool, cover the bowl with a plastic wrap, so that the wrap touches the surface of the custard to avoid ice formation. Refrigerate overnight.

Churn in an ice cream maker and freeze again for 4-6 hours before serving.

 

 

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Mexican Corn Cake

 Ingredients

1/2 cup Butter

1/3 cup Corn Flour

1/4 cup Water

1-1/2 cups Frozen Whole Kernel Corn, thawed

1/3 cup Sugar

1/4 cup Cornmeal

2 tbsp Heavy Whipping Cream

1/4 tsp Salt

1/2 tsp Baking Powder

Method

Preheat the oven to 175 degrees Celsius.

Beat the butter in a medium bowl until creamy. Add the corn flour and water and beat until well mixed.

Process the thawed corn in a food processor, but leave it chunky. Stir into the butter mixture

Mix sugar, cornmeal, cream, salt, and baking powder in a separate bowl. Add the corn flour mixture and stir to combine.

Pour the batter into an 8×8-inch ungreased baking pan.  Smooth the batter and cover with aluminium foil. Place the pan into a large baking dish, 9×13-inch, that is filled a third of the way up the side of the baking pan with water.

Bake in a preheated oven for 50-60 minutes.

Allow it to cool for 10 minutes. Remove with an ice cream scoop to serve.

 

 

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Brazilian Sweet Corn Bake

A baked custard, a savoury-sweet pie, or a corn pudding with flair—call it what you like, but Pamonha Doce is Brazil’s way of showing off corn’s creamy side.

Traditionally steamed in corn husks, this baked version is fuss-free yet indulgent. A blend of corn, eggs, milk, and mozzarella creates a fluffy, golden bite that’s best served warm. Slightly sweet, slightly savoury, and incredibly satisfying—it’s the kind of dessert that works just as well at a brunch table as it does after dinner.

Ingredients

4 cups Fresh Corn Kernels

1 cup Milk

1 cup Sugar

2 Eggs

2 tbsp Melted Butter

1/2 tbsp Salt

1 tsp Baking Powder

1 cup Mozzarella Cheese

Method

Preheat the oven to 180 degrees Celsius.

Grease a baking dish of 8-inch square.

Cut the corn kernels from the cobs, husked.

In a blender, combine kernels, milk, sugar, eggs, melted butter and salt.  Blend until smooth.

Stir in the baking powder, most of the cheese.  Reserve some for the topping.

Pour the batter into the greased baking dish.

Sprinkle the remaining cheese on top.

Bake for 50-60 minutes until golden brown and set in the centre.

Let cool for 15-20 minutes and serve warm or at room temperature.

 

 

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Elote (Mexican Street Corn)

  

 Straight from the vibrant streets of Mexico, Elote is a flavour-packed experience. Charred corn smothered in a creamy, cheesy, and slightly spicy dressing, garnished with coriander leaves and served with a squeeze of lime—this dish is summer on a stick.

 

Ingredients

4 ears corn

2 tbsp mayonnaise

2 tbsp cream cheese

1/2 cup grated Parmesan cheese

1 tsp chilli flakes

1 lime (cut into wedges)

1 sprig fresh coriander leaves

Method

Bring a large pot of salted water to boil over medium heat. Add the corn ears and cook until tender for 10 minutes.

Brush the corn with melted butter and grill the corn on medium heat until slightly charred.

Mix the mayonnaise and cream cheese together and spread a thin layer around the corn ears.

Sprinkle generously with grated Parmesan cheese and sprinkle the chilli powder as desired.

Serve garnished with cilantro with a lime wedge on the side for squeezing on top. Serve hot.

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Korean Cheese Corn

 Ingredients

2 ears fresh sweet corn (kernels removed)

1 onion

1/2 cup mayonnaise

1/2 cup shredded mozzarella

1½ tsp sugar

1/4 tsp salt

1/4 tsp pepper

Method

Remove the corn kernels, dice the onions and add them. Add salt and keep it aside for 30 minutes, and remove excess water.

Melt butter in a pan over medium-high heat and add corn and onions and saute for 5-6 minutes.  Remove from heat.

Add mayonnaise and sugar to the corn and onion mixture and combine well.

Place the mixture in an oven-safe dish and spread evenly. Top the corn and onion mixture with shredded mozzarella cheese.

Bake until the cheese is golden and bubbly.

Note:  Heat the oven to 260 degrees Celsius and keep the dish on the topmost rack.

 

 

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Corn Fritters

 Ingredients

3 cups oil

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/4 tsp sugar

1 egg

1/2 cup milk

1 tbsp melted butter

1 can corn (whole kernel)

Method

Sift the all-purpose flour.

Break an egg in a bowl and beat it lightly.

Melt the butter in a bowl.

Heat oil in a heavy-bottomed pan.

Combine the flour, baking powder, salt and sugar in a bowl. Add milk, melted butter and egg and stir the mixture.

Strain the corn kernels and stir them into the mixture.

Drop the fritter batter by spoonfuls into the hot oil in batches and fry until golden.

Remove the fritters with a slotted spoon and drain on paper towels.

Serve hot and enjoy with tomato ketchup or mint/ coriander chutney.

 

 

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https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

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