These are so good – they are considered raw since they are dehydrated!
- 3 c corn, of frozen thaw and rinse
- 1 1/2 c chopped red pepper
- 3/4 c ground golden flax meal
- 1 tbsp lime juice
- 1 tbsp chili powder
- 1/2 tsp salt
- 2 tsp ground cumin
Toss all ingredients in a food processor and pulse until almost smooth.
Use a 1/4 – 1/2 c measuring cup and spread with an off set spatula on a teflex lined dehydrator tray. Don’t spread too thin, they shrink.
Dehydrate at 115 for 4 – 6 hours, flip carefully and dehydrate for another 2 – 3 hours.
When dry and pliable, remove and use or refrigerate.
Makes 10 – 14 tortillas.
2 cup corn, frozen is fine
1 c four
1/4 c cilantro, chopped
1 tsp cumin
2 tsp baking powder
4 oz baby spinach
1/4 c sun dried tomatoes in oil
12 slices proscuitto
Place corn in a food processor with eggs, flour, cilantro, cumin, baking powder and salt. Pulse to combine.
Heat a griddle over medium heat and cook 1/4 c pancakes 3 min on each side.
Toss spinach, tomatoes and a little oil in a bowl. Place on top pancakes and drape with proscuitto.
These are from Melissa Clark's Dinner Cookbook. So good! If you can get fresh corn use it!
1 c corn kernels
1 c buttermilk
3/4 c cornmeal
1/4 c flour
1 tsp baking powder
1 tsp salt
4 tbsp butter, melted
1 bunch of sage leaves
3 cloves garlic, minced
1 lb tomatoes, diced
salt and pepper
Creme Fraiche for serving
In a blender of food processor combine corn, egg, buttermilk, flour, salt and melted butter – pulse until combined, let rest 5 min.
Melt 2 tbsp butter and fry sage leaves until crisp, drain on a paper towel.
Add tomatoes, garlic and salt and pepper to skillet heat over low.
Heat a skillet and spray with olive oil. Cook the pancakes 1/4 c – 3 – 4 min per side until browned.
Serves with tomatoes, fried sage and scoop of creme fraiche.
Serves 4 – 6
This is the perfect salad for a picnic or BBQ, the herbs compliment the smoky corn perfectly.
1 c walnuts, toasted
1 c fregola or Israeli couscous
4 ears of corn, husked
2 TBSP plus ¼ c olive oil
7 oz Halloumi cheese, sliced lengthwise ¾-inch thick
3 scallions, thinly sliced
½ c coarsely chopped fresh parsley
¼ c basil leaves
¼ c mint leaves
2 TBSP lemon juice
2 TBSP white wine vinegar
Cook fregola in a large pot of boiling salted water according to package directions. Drain (do not rinse) and spread out on a baking sheet to let cool.
Prepare a grill for medium-high heat. Rub corn with 1 Tbsp. oil; season with salt and pepper. Grill, turning occasionally, until lightly charred and tender, 8–10 minutes. Transfer to a platter and let cool.
Meanwhile, brush cheese with 1 Tbsp. oil and grill, turning once, until lightly charred in spots, about 5 minutes. Transfer to platter with corn; let cool.
Cut kernels from cobs and place in a large bowl. Add scallions, parsley, basil, mint, walnuts, and fregola. Using your hands, tear Halloumi into bite-size pieces; add to bowl and toss to combine. Add lemon juice, vinegar, and remaining ¼ c oil. Toss to coat; season with salt, pepper, and more vinegar, if desired.
This dish is so simple and packs a ton of flavor. It goes perfect with meats. This literally only takes 2 minutes.
3 ears of corn, kernals cut from cob
2 TBSP butter
1/2 c fresh cilantro, chopped
Zest of 1 lemon
Melt butter in a large skillet over medium heat. Add corn and cook until just warmed through, tossing to evenly coat in butter, about 1 minute. Transfer to a bowl and shower with zest, cilantro and salt.
Serves 4. 2 WW PP.
I love soup! During the summer I go with chilled soups like this one – the perfect pick me up on a hot day.
2 lbs tomatoes, cores
1 TBSP lemon juice
1 c raw fresh corn kernels
1 sweet white onion, chopped fine
1/2 c diced Persian cucumber
1/2 c cilantro leaves, chopped
In a blender combine tomatoes, 1/2 the corn, 1/2 the onion and lemon juice. Purée until smooth. Chill for several hours.
Garnish with corn, cucumber, onion and cilantro.
These corn pancakes from Food&Wine are the bomb!! The cheese takes them to a whole new level. i cut the recipe in half, glad I halved it, I would have scarfed up ever last one. You need toile these now! I opted to leave out the oil and cook them on my griddle. I also doubled the corn and green onions – I’m drooling thinking about them.
2 c frozen corn
1 large egg, lightly beaten
1/2 c water
3/4 c flour
1 tsp salt
1/2 tsp baking powder
1 c finely chopped green onions
2 ounces triple-cream cheese, cut into 1/2-inch pieces
In a large bowl, beat the egg with the water. Sift the flour, salt and baking powder over the egg and whisk until a batter forms. Stir in the corn kernels and scallions.
Heat a griddle over medium high heat. Once hot, spoon a scant 1/4 c of the batter into the skillet for each pancake and cook over moderate heat until browned on the bottom, 1 to 2 minutes. Flip the cakes and top each with a piece of cheese. Cook until the cheese just starts to melt and the corn cakes are cooked through, about 2 minutes longer. Transfer the corn cakes to a serving platter and season with black pepper. Repeat with the remaining batter.
Something a toddler will eat and a tasty snack for adults, could it be true? Yes! These little fritters are full of veggies and tasty. They work great for appetizers too! I like to top them with a nice dollop of crab dip.
2/3 c cornmeal
3 TBSP whole wheat flour
1/8 tsp baking soda
1/8 tsp salt
1/2 c buttermilk
2/3 c corn kernels
1/2 c peas or red peppers
1/4 c grated red onion
Mix dry ingredients. Mix wet. Combine and stir in veggies.
Heat a non stick skillet over medium high heat, brush pan with a little canola oil. Use a small cookie scoop or TBSP, scoop onto hot pan, smooshing a little. Cook 2 – 3 minutes on each side until golden.
These freeze great too!
Makes about 20 fritters.
1 WW PP per fritter