corn

Course: 
  • 1 (11-ounce) can shoepeg corn
  • 1 cup yellow cornmeal
  • ½ cup flour 
  • 2 tsps baking powder
  • 1 tsp salt
  • 2 tbsps sugar
  • 1 egg, beaten
  • 5 tbsps melted butter, divided
  • ¾ cup milk
  • 4 chicken leg quarters
  • ½ cup diced onions
  • ½ cup diced celery
  • ½ cup diced red bell peppers
  • 1 tbsp minced garlic
  • 6 cups water
  • ¼ tsp rubbed sage
  • ⅛ tsp dried basil leaves
  • ⅛ tsp dried thyme
  • ¼ cup minced pimientos
  • ¼ cup sliced green onions
  • ¼ cup chopped parsley
  • 1 pint oysters with liquid, optional
  • salt and black pepper to taste

Shoepeg Corn Bread Dressing

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Course: 

Maque Choux Sauce

  • 6 ears of fresh yellow or white corn, husks and silk removed
  • 4 strips smoked bacon
  • 1 cup diced yellow onion
  • 1/2 cup diced celery
  • 1/2 cup diced green bell pepper
  • 2 cloves garlic, minced
  • 1 tablespoon unsalted butter
  • 2 large ripe tomatoes, peeled, seeded and diced
  • 1 cup diced green onion tops
  • 1/2 cup goat’s milk or low-fat milk
  • 1 tablespoon cayenne pepper
  • Dash of hot sauce
  • Kosher salt and freshly ground black pepper
  •  

Chicken-stuffed Bell Peppers

  • 4 large green bell peppers
  • Water, for boiling
  • 1/2 fresh lemon
  • 4 tablespoons olive oil
  • 1/2 cup diced yellow onion
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced celery
  • 2 pounds ground chicken
  • 1 cup unseasoned bread crumbs
  • 1 cup cooked Louisiana long grain white rice, such as Supreme
  • 2 large eggs, beaten
  • 2 tablespoons Cajun seasoning
  • Dash of hot sauce
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper

Chicken Stuffed Bell Peppers With Maque Choux

Chicken Stuffed Bell Peppers With Maque Choux

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Photography courtesy of George Graham

 

  • 1¾ cups all-purpose (plain) flour 
  • 2 teaspoons baking powder
  • 1½ teaspoons salt
  • 1 teaspoon cumin seeds, roasted
  • 1 teaspoon garam masala 
  • ¾ cup milk
  • 1 egg, beaten
  • 1 tablespoon unsalted butter, melted 
  • 1 cup fresh or thawed frozen corn kernels
  • ½ cup thinly sliced green onions, including tender green tops
  • ½ cup minced red bell pepper
  • ½ cup chopped fresh cilantro
  • vegetable oil for deep-frying

Corn Puffs

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Course: 

FOR EMERIL'S CREOLE SEASONING:

  • 2½ tablespoons paprika 
  • 2 tablespoons salt
  • 2 tablespoons garlic powder 
  • 1 tablespoon freshly ground pepper 
  • 1 tablespoon onion powder 
  • 1 tablespoon ground cayenne pepper 
  • 1 tablespoon dried oregano 
  • 1 tablespoon dried thyme

FOR THE TOMATO-CORN TARTAR SAUCE:

  • 1 cup mayonnaise
  • 2 plum tomatoes, peeled and finely chopped
  • ear of yellow or white corn, kernels removed and blanched in boiling water for 1 minute, then cooled in ice water for 1 minute
  • 1 green onion, including tender green tops, finely chopped
  • 1 teaspoon Emeril's Creole Seasoning
  • salt to taste
  • ¼ teaspoon freshly ground pepper

FOR THE FISH BEIGNETS: 

  • 2 eggs
  • 6 oz drum, catfish, wahoo, scrod, bass or crawfish tails, cut into ½-in pieces 
  • 4 teaspoons plus ⅛ teaspoon Emeril's Creole Seasoning
  • ¼ cup finely chopped green bell pepper
  • ¼ cup finely chopped green onions, including tender green tops
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • 1½ cups all-purpose (plain) flour 
  • 1 teaspoon baking powder
  • ½ cup milk
  • vegetable oil for frying

Gulf Fish Beignets with Tomato-Corn Tartar Sauce

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Course: 
  • 4 slices of bacon
  • 2 cups fresh or frozen whole corn kernals
  • 1 cup frozen baby lima beans*
  • 1 cup grape or cherry tomatoes, halved
  • 1/2 medium red onion, thinly sliced
  • 2 tablespoons fresh cilantro, chopped
  • 1 smalll fresh jalapeno pepper, seeded and finely chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon lime peel, finely shredded
  • 1 tablespoon lime juice, freshly squeezed
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon chii powder

*Note: We substituted baby limas for sweet soybeans in the original recipe

Skillet Corn Bacon and Lima Beans Salad

Skillet Corn Bacon and Lima Beans

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Course: 
  • 2 pounds whole kernel corn, fresh or frozen 
  • 2 carrots, peeled and sliced thin
  • 2 russet potatoes, peeled and chopped 
  • 1 red bell pepper, seeded and chopped 
  • 3 cups lseafood or chicken stock 
  • 1 (8-ounce) bottle clam juice
  • 1/2 cup dry white wine or additional broth
  • 1 bay leaf
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 pound small shrimp, peeled and deveined
  • 1/2 cup heavy cream, room temperature 
  • sliced green onions
  • cooked crumbled bacon
  • hot sauce

Shrimp and Corn Chowder with Bacon

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Course: 
  • 8 cups frozen corn, thawed
  • 3 cups low-sodium chicken broth
  • 8 ounces andouille sausage, cut into 1/4 inch pieces
  • 1 onion, chopped fine
  • 1 red bell pepper, stemmed, seeded and chopped fine
  • 1 tablespoon vegetable oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon Cajun seasoning
  • 1 lb red potatoes, cut into 1/2 inch pieces
  • 1/2 cup heavy cream
  • salt and pepper to taste

Cajun Corn Chowder

Louisiana Cajun Corn Chowder

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Course: 
  • 2 tablespoons olive oil
  • 1½ cups leeks, finely chopped
  • 3/4 teaspoon dried oregano
  • 1 pound red-skinned potatoes, scrubbed and cut into 1/2-inch dice (3 cups)
  • 3/4 cup quinoa, rinsed by swishing in a bowl and drained
  • 4 cups fresh or frozen (defrosted) corn kernels
  • 1/2 pound peeled and deveined, small shrimp
  • 1¼ teaspoon salt, plus more to taste
  • Freshly ground black pepper
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup scallions, thinly sliced
  • 1 to 2 tablespoons freshly squeezed lime juice
  • Popcorn for garnish, plus more for passing at the table(optional)

Quinoa Corn Chowder with Shrimp

Quinoa Corn Chowder with Shrimp

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