Corn, also known as maize, is a cereal grain first domesticated by indigenous peoples in southern Mexico. It has become a staple food in many parts of the world and is used for various purposes, including human consumption, animal feed, and industrial products like corn oil and corn syrup.
Nutritional Information:
Per Serving (1 cup):
Calories: 180
Total Fat: 10g
Saturated Fat: 1.5g
Cholesterol: 0mg
Sodium: 10mg
Total Carbohydrates: 24g
Dietary Fiber: 6g
Sugars: 4g
Protein: 3g
Rich in:
Vitamin C
Fiber
Healthy Fats
how long to boil corn
Boiling corn typically takes about 7-10 minutes. Bring a pot of water to a boil, add the corn, and cook until it’s tender.
korean corn dog recipe
Ingredients:
1 cup all-purpose flour
1 cup cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1 package hot dogs
Oil for frying
Instructions:
In a bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
In a separate bowl, mix milk and egg.
Combine the wet and dry ingredients to form a smooth batter.
Skewer each hot dog with a stick.
Dip each hot dog into the batter, ensuring even coating.
Fry in hot oil until golden brown, turning to cook all sides.
Remove and let excess oil drain on paper towels.
Optional: Roll the corn dogs in sugar or serve with ketchup and mustard.
Enjoy your homemade Korean corn dogs.
candy corn recipe
Ingredients:
1 cup granulated sugar
2/3 cup corn syrup
1/3 cup unsalted butter
1 teaspoon vanilla extract
2 1/2 cups powdered sugar
1/4 teaspoon salt
Yellow and orange food coloring
Instructions:
In a saucepan over medium heat, combine granulated sugar, corn syrup, and butter.
Stir until sugar dissolves.
Bring the mixture to a boil and then remove from heat. Stir in vanilla extract.
In a separate bowl, combine powdered sugar and salt.
Gradually add this to the hot mixture, stirring continuously until well combined.
Divide the dough into three equal parts. Leave one part white, dye one part yellow, and the other orange.
Roll each colored dough into thin ropes. Place the ropes side by side and press them together gently.
Use a sharp knife to cut the ropes into small candy corn-shaped pieces.
Allow the candy corn to cool and harden before serving.
Enjoy your homemade candy corn.
What is corn starch
Corn starch is a fine, powdery substance derived from corn kernels. It is commonly used as a thickening agent in cooking and baking, and it can be employed to thicken sauces, soups, and various other food preparations.
corn bread recipe
Ingredients:
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
1/4 cup honey or sugar
2 large eggs
Instructions:
Preheat your oven to 400°F (200°C) and grease a 9-inch square baking pan.
In a large bowl, combine the cornmeal, flour, baking powder, and salt.
In another bowl, whisk together the milk, vegetable oil, honey (or sugar), and eggs.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Be careful not to overmix.
Pour the batter into the prepared baking pan and smooth the top.
Bake for approximately 20-25 minutes or until a toothpick inserted into the center comes out clean.
Allow the cornbread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Enjoy your homemade cornbread.
mexican street corn recipe
Ingredients:
4 ears of fresh corn, husks removed
1/2 cup mayonnaise
1/2 cup sour cream
1 cup crumbled cotija cheese (or feta cheese as a substitute)
1 teaspoon chili powder
1/4 teaspoon smoked paprika
1 clove garlic, minced
1/4 cup finely chopped fresh cilantro
1 lime, cut into wedges
Salt and pepper to taste
Instructions:
Grill the Corn:
Preheat your grill to medium-high heat
.Place the ears of corn on the grill, turning occasionally, until the corn is charred in spots and cooked through (about 10-15 minutes).
Prepare the Sauce:
In a medium bowl, mix together mayonnaise, sour cream, minced garlic, chili powder, smoked paprika, and salt to taste.
This is your crema sauce.
Coat Corn with Sauce:
Once the corn is grilled, brush each ear with the crema sauce, making sure to coat it evenly.
Add Cheese:
Roll each corn ear in crumbled cotija cheese (or feta), ensuring the cheese sticks to the creamy sauce.
Garnish:
Sprinkle chopped cilantro over the corn for freshness and a burst of flavor.
Serve:
Serve the Mexican street corn hot with lime wedges on the side.
Squeeze lime juice over the corn just before eating.
corn salad recipe
Ingredients:
2 cups corn kernels (fresh or frozen, cooked)
1 cup cherry tomatoes, halved
1/2 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 avocado, diced
Juice of 1 lime
2 tablespoons olive oil
Salt and pepper to taste
Instructions:
In a large bowl, combine corn, cherry tomatoes, red onion, cilantro, and diced avocado.
In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
Pour the dressing over the salad and gently toss to combine.
Chill in the refrigerator for about 30 minutes before serving to allow flavors to meld.
Enjoy your refreshing corn salad.
creamed corn recipe
Ingredients:
4 cups corn kernels (fresh or frozen)
1 cup heavy cream
2 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon sugar
Salt and pepper to taste
Instructions:
In a saucepan, melt butter over medium heat.
Stir in the flour to create a roux, cooking for 1-2 minutes until it’s lightly golden.
Gradually whisk in the heavy cream to avoid lumps.
Add the corn, sugar, salt, and pepper. Stir well to combine.
Simmer over low heat for about 10-15 minutes, or until the mixture thickens to your desired consistency.
Taste and adjust the seasonings if needed.
Serve warm and enjoy your homemade creamed corn.
Corn soup recipe
Ingredients:
2 cups corn kernels (fresh or frozen)
1 onion, finely chopped
2 cloves garlic, minced
1 potato, diced
4 cups vegetable or chicken broth
1 cup milk
Salt and pepper to taste
2 tablespoons butter
Optional: chopped green onions or parsley for garnish
Instructions:
In a pot, melt butter over medium heat.
Add onions and garlic, sauté until softened.
Add corn and diced potato, stir for a few minutes.
Pour in the broth, bring to a boil, then reduce heat and simmer until potatoes are tender.
Use an immersion blender to partially blend the soup, leaving some chunks for texture.
Stir in milk, season with salt and pepper to taste.
Simmer for an additional 10 minutes.
Garnish with chopped green onions or parsley before serving.
Enjoy your homemade corn soup.
