All Entries Tagged With: "Corn"
Corn Muffins
June and Keiko made Corn Muffins to go with the Hamburger Soup in the South Arm Cooking Club for Seniors. June is a pioneer volunteer for the South Arm Cooking Club for Seniors while Keiko is a new member.
This Corn Muffin has corn kernels in it which adds a little surprise and sweetness to it. You may add diced green chiles in it for the extra kick.
Ingredients
- 1 cup cornmeal
- 1 cup flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons honey or sugar
- 1/2 teaspoon salt
- 2 large eggs, beaten
- 1 cup buttermilk
- 1/4 cup vegetable oil
Optional add-ins:
- 4 green onions, finely chopped
- 1 1/2 cups corn kernels (fresh or frozen)
- 1 can diced green chiles, drained
Corn and Crab Salad
It is great to make use of fresh corns from the farm market in summer for this Corn and Crab Salad. Fresh corn is much sweeter than the frozen ones. We used artificial crab meat instead of real crab meat for this recipe. You can always substitute with real crab meat when crab is in season and much more affordable.
Ingredients
- 3 cups fresh corn kernels, about 2 corn
- 2 stalks celery, diced
- 2 avocados, pitted and diced
- 2 tomatoes, diced
- half white onion, diced
- 1 1/2 cups jicama, diced
- 2 cups crabmeat
- 1/3 cup minced jalapeno peppers
- 1/4 cup lime juice
- 3 tablespoons mayonnaise
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon salt
- 1/2 teaspoon ground coriander seed
- 1/4 teaspoon ground cumin
- 1/2 cup chopped fresh coriander
- lettuce and corn chips for presentation
This recipe makes 6 to 8 servings.
Corn and Shrimp Tortilla Soup
Carol and Charlene worked on the Corn and Shrimp Tortilla Soup at the South Arm Cooking Club for Seniors. Looks like we had fewer participants for this cooking meet as Charlene and Stella have to pitch in to help out the teams.
This recipe is adapted from Cooking Light and it serves 8.
This Corn and Shrimp Tortilla Soup has the sweetness from the corn, the springy texture from the shrimp and the crunchy texture from the tortilla and a little kick from the jalapeno. This is a very refreshing soup with the hint of sourness from the lime juice and fresh cilantro.
Ingredients
- 1 tablespoon oil
- 1 onion, chopped
- 1/2 teaspoon salt
- 1 cup chopped red bell pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 4 garlic cloves, minced
- 1 jalapeno pepper, seeded and minced
- 1 (14.5 ounce) can diced tomatoes, drained
- 1 (16 ounce) can fat-free, low-sodium chicken broth
- 1 (8 ounce) bottle clam juice
- 2 cups fresh corn kernels (about 4 ears) or frozen ones
- 1 1/2 pounds medium shrimp, peeled and deveined (we used frozen ones)
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1/4 cup lime juice
- 1/4 teaspoon black pepper
- 1 1/2 cups coarsely crushed tortilla chips
Squash, Corn and Lemongrass Soup
The Greenhouse Social Club of the Richmond Fruit Tree Sharing Project met once again on the last Thursday of the month for a cooking workshop. Arzeena is the organizer for this workshop and Karen Dar Woon will be the demonstrator for this workshop. Karen is the chef for the community meal at the Gilmore Park Church. The Gilmore Park Church community meal ended end of November and will resume in January. Karen can now concentrate on her own catering business in the month of December which is a very busy month for her. I enjoy Karen’s workshop as she always shares cooking tips with us.
The star ingredient for this workshop is Squash. Above are a few of the squashes for the workshop. The large white squash is called Blue Magic. The smallest one is Acorn Squash while the remainder two are Japanese Squash or also known as turban squash.
The first recipe for this workshop is called Squash, corn and Lemongrass Soup. The soup is velvety, light and sweet with a hint of freshness from lemongrass and cilantro. We enjoyed the soup so much that we had second helping of it. The recipe is taken from Gourmet, November 2007 by Lilian Chou.
Ingredients
- 1 fresh lemongrass stalk, root end trimmed and 1 or 2 outer layers discarded
- 1 large onion, chopped
- 2 tablespoons unsalted butter
- 2 tablespoons grape seed oil
- 1 3/4 lbs kabocha or butternut squash
- 2 1/2 cups fresh or frozen corn kernels (10 ounces; from 2 to 3 ears)
- 5 cups water
- cilantro leaves for garnishing
Click on Read More for the instructions.
Black Bean and Corn Salsa
Minoo made this nutritious and healthy Black Bean and Corn Salsa in the Caring Place community kitchen. This recipe is recommended by the Richmond Health Department’s community nutritionist.
This Black Bean and Corn Salsa is an excellent source of folic acid and fiber. You can make this into a meal by wrapping it up in a flat bread and top it off with some seasoned yogurt. This salad is delicious on grilled chicken or fish.
Ingredients
Salad:
- 1 540ml tin black beans, drained and rinsed
- 1 341ml tin corn kernels, drained
- 1 cup chopped tomatoes
- 1/2 cup chopped green or red bell pepper
- 1/2 cup chopped onion or green onion
- 1/2 cup chopped fresh parsley
Dressing:
- 2 tablespoons vinegar (balsamic, wine vinegar, lemon or lime juice)
- 1 tablespoon vegetable oil (canola, olive, corn, etc)
- 1 teaspoon minced garlic
- 1/2 teaspoon ground cumin
- 1/2 teaspoon hot pepper sauce (optional)
- 1/4 teaspoon salt, black pepper
Instructions
 Cut, chop and dice all the ingredients accordingly. |
 Prepare the dressing in a small bowl by whisking all the dressing ingredients together, until blended. |
 In a large bowl combine the salad ingredients and pour dressing over the salad. Toss to mix.If you would like to bring this salad for a party, keep the dressing separately until they are ready to be consumed. |
Here some tips and options for making this salad:
- no hot sauce – try some red pepper flakes, or finely chop hot pepper
- no fresh parsley – use 2 teaspoons dried parsley, or substitute with cilantro, basil, mint, thyme or oregano
- no bell peppers – try chopping up some celery, zucchini, fennel or carrot
- canned tomatoes will also work when you don’t have fresh ones
- for a hearty meal, add 2 cups of cooked rice, quinoa or bulgur (you’ll have to add more dressing)
- some tasty additions to try:
- toss in some crunchy tortilla chips just before serving
- toss in some sliced olives, or chopped avocado
- crumble some feta cheese on top
- fold in chopped mango for a tropical flavor
Minoo, thank you for sharing such a nutritious recipe.
