Creamed Corn

To go with the Spinach Dip, and use up more Parmesan, I made this.

Recipe taken from here.

Ingredients:

  • 4 ears of corn.
  • 1 1/2 TBSP olive oil
  • salt and pepper
  • 1 TBSP mayo, room temp
  • 1 TBSP sour cream, room temp
  • 1/4 cup milk, room temp
  • juice of 1 lime
  • 3 TBSP Parmesan, grated
  • cayenne

Directions:

1) Heat the oven to 400F.

2) Take the corn off the cob, and mix with olive oil and salt and pepper.

3) Spread on a baking sheet.

4) Roast the corn for 15-20 minutes, turning once or twice, until they are caramelized.

5) Mix the mayo, sour cream, milk, lime juice, Parmesan and cayenne.

6) Pour the corn into the mayo mixture and mix until the corn is covered in the sauce. Add more salt and pepper if you like.

Creamed Corn and Spinach Dip

Corn and Tofu

For the little amount of ingredients with strong flavors, this has a lot. Especially since I left out cilantro because it was a hassle for me to get at the time. Recipe taken from here.

Ingredients:

  • vegetable oil
  • 1 block of tofu, sliced and dried a bit
  • 1 TBSP ginger, grated
  • 1 TBSP garlic, grated
  • 5 green onions, chopped
  • 1 jalapeno, chopped
  • 1 can of corn
  • 1 red bell pepper, chopped (about 1/2 cup)
  • 1 small carrot, chopped (about 1/2 cup)
  • salt and pepper
  • 1 tsp honey
  • 1 tsp flour, mixed with 2 TBSP water
  • 1 TBSP vinegar
  • 1 TBSP soy sauce
  • rice

Directions:

1) Heat the oil to medium heat.

2) Add the tofu and fry for 3-5 minutes on each side, or until browned.

3) Let sit on paper towels to dry the oil.

4) If there is no oil left in the pan, add about 1 TBSP.

5) Add the ginger, garlic, green onion (half of it) and jalapeno and cook for 1 minute.

6) Add the corn, bell pepper, and carrot and cook for 10 minutes, or until vegetables are cooked.

7) Add the salt, pepper, honey and the rest of the green onion and cook for 2 minutes.

8) Add the flour mixed with water and cook for 2 minutes.

9) Add the vinegar, soy sauce and tofu and cook for 5 minutes.

10) Serve on rice and topped with more green onion.

Corn and Tofu 004

Roasted Corn and Lemon Salad

Roasted Corn Salad 001

Tons of posts today, but I was gone for awhile and I did go to a cooking class in that time…

Recipe taken from here, but with more lemon added!

Ingredients:

  • 1 TBSP oil
  • 2 195g cans of sweet corn
  • salt and pepper
  • 3 tomatoes, chopped
  • 1 onion, diced
  • 2 TBSP olive oil
  • 1 1/2 TBSP lemon juice
  • 1/2 tsp cumin
  • lettuce

Directions:

1) Heat the oil in a large pan.

2) Add the corn, adding 1 of the cans juices too.

3) Add salt and pepper and cook until the liquid is gone and some of the kernels are starting to char.

4) Allow to cool a bit.

5) Mix in the tomatoes and onion.

6) In a small bowl mix the olive oil, lemon juice and cumin.

7) Pour over the corn mixture.

8) Serve with lettuce for wraps, but it is also great on its own.

Roasted Corn Salad 001

Creamy Corn and Vegetable Soup

Taken from here with many changes based on what I had in the fridge.

Ingredients:

  • 640g of corn (I used canned)
  • 500 ml milk
  • 3 TBSP olive oil
  • 1 onion, slided
  • 1 red pepper, sliced
  • 3 courgette/zucchini, sliced
  • 1 sweet potato, cubed
  • 4 leeks, sliced
  • 5 cups of broth
  • 2 tomatoes, sliced
  • salt and pepper

Directions:

1) Puree the corn and milk together in a blender.

2) Heat the oil in a large pot to medium heat.

3) Add the onion, red pepper, courgette/zucchini, sweet potato and leeks and cook for 5 minutes until they begin to soften.

4) Add the broth and bring to a boil.

5) Add the milk/corn mixture and tomatoes and cook for 5 minutes.

6) Add the salt and pepper.

7) If you want your vegetables to be smaller, you can put some of the soup back into a blender, I did about half that way.

Creamy Corn and Vegetable Soup 004

Sweet Potato, Corn and Cabbage Chowder

Recipe comes from here with a few changes due to being in Korea.

Ingredients:

  • 1 TBSP vegetable oil
  • 1 onion, chopped
  • 3 stalks of leeks, sliced
  • 3 carrots, sliced
  • 3 sweet potatoes, peeled and sliced
  • 3 cups of corn
  • 2-4 cups vegetable stock/broth (depends on how big your vegetables are!)
  • 2 1/2 cups milk (or there about, whatever it takes to cover the vegetables)
  • 2 TBSP butter, melted into 1/4 cup boiling water
  • 1 bunch of cabbage
  • water or stock, if necessary
  • salt and pepper
  • Parmesan cheese

Directions:

1) Heat the oil in a large pot.

2) Add the onion and cook for about 5 minutes, or until tender.

3) Add the celery, carrots, sweet potatoes, corn and vegetable stock and let simmer for 5 minutes.

4) Add enough milk to cover the vegetables and bring to a boil.

5) Reduce the heat and let simmer for 20 minutes or until the vegetables are soft.

6) Remove from the heat and add the butter.

7) Blend some of the soup using a hand held blender, or scoop some out (I scooped out 2 cups) and put it into a blender and puree and return to the pot.

8) Add the cabbage and return to heat, adding water if necessary (I didn’t), and cook until the cabbage is tender.

9) Season with salt and pepper.

10) Serve with Parmesan cheese.

Sweet Potato, Corn and Kale Chowder 010

Corn and Potato Soup

Expect to see a ton of soups, they are healthy (usually, except when you add cheese like here). This one comes from here, but leaves out the spices as they are hard to find here, and when you DO find them, they are often mixes of a bunch of different spices. I think it will be like an explosion of non-Asian flavors when I go back to the US or Europe.

Ingredients:

  • 2 TBSP vegetable oil
  • 1 green onion, chopped
  • 1 TBSP flour
  • 4 cups vegetable stock/broth
  • 4 potatoes, diced
  • 2 cups of corn
  • 1/2 cup milk
  • salt and pepper
  • Parmesan cheese

Directions:

1) Heat the oil in large pot.

2) Add the green onion and cook until it begins to brown.

3) Add the flour and stir until mixed.

4) Add the stock, mix until dissolved, and bring to a boil.

5) Lower to a simmer, and add the potatoes until soft, 10-20 minutes depending on how big you left the potatoes.

6) Add the corn and milk and cook for 5 minutes.

7) Add the salt and pepper and cook for another 2-3 minutes.

8) Serve with Parmesan cheese.

Corn and Potato Chowder 011