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Native Corn Recipes

Native Corn Recipes

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Published by api-3707101
Corn recipes
Corn recipes

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Published by: api-3707101 on Oct 16, 2008
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03/18/2014

pdf

text

original

6666

cup
cup
cup

cup

water
water
water

water

2222

teaspoon
teaspoon
teaspoon

teaspoon

salt
salt
salt

salt

3/4
3/4
3/4

3/4

cup
cup
cup

cup

short grain rice
short grain rice
short grain rice

short grain rice

2222

cup
cup
cup

cup

corn, fresh or frozen
corn, fresh or frozen
corn, fresh or frozen

corn, fresh or frozen

3333

tablespoon
tablespoon
tablespoon

tablespoon

finely chopped scallions
finely chopped scallions
finely chopped scallions

finely chopped scallions

1111

tablespoon
tablespoon
tablespoon

tablespoon

chili bean sauce
chili bean sauce
chili bean sauce

chili bean sauce
----GARNISH----
----GARNISH----
----GARNISH----

----GARNISH----

2222

teaspoon
teaspoon
teaspoon

teaspoon

roasted sichuan peppercorns (crush; ed)
roasted sichuan peppercorns (crush; ed)
roasted sichuan peppercorns (crush; ed)

roasted sichuan peppercorns (crush; ed)

In Chinese, this is called Yumi Zhou and can be eaten for breakfast or
In Chinese, this is called Yumi Zhou and can be eaten for breakfast or
In Chinese, this is called Yumi Zhou and can be eaten for breakfast or

In Chinese, this is called Yumi Zhou and can be eaten for breakfast or
lunch, or as part of a full dinner.
lunch, or as part of a full dinner.
lunch, or as part of a full dinner.

lunch, or as part of a full dinner.

BRING THE WATER TO THE BOIL in a large pot, add the salt and then the rice.
BRING THE WATER TO THE BOIL in a large pot, add the salt and then the rice.
BRING THE WATER TO THE BOIL in a large pot, add the salt and then the rice.

BRING THE WATER TO THE BOIL in a large pot, add the salt and then the rice.
Bring back to the boil, stir several times, cover loosely, and let the rice
Bring back to the boil, stir several times, cover loosely, and let the rice

Bring back to the boil, stir several times, cover loosely, and let the rice

Bring back to the boil, stir several times, cover loosely, and let the rice
simmer for 40 minutes at the lowest possible heat. Add the corn and simmer
simmer for 40 minutes at the lowest possible heat. Add the corn and simmer
simmer for 40 minutes at the lowest possible heat. Add the corn and simmer

simmer for 40 minutes at the lowest possible heat. Add the corn and simmer
for 20 more minutes. Stir in the scallions and chili bean sauce. Just
for 20 more minutes. Stir in the scallions and chili bean sauce. Just
for 20 more minutes. Stir in the scallions and chili bean sauce. Just

for 20 more minutes. Stir in the scallions and chili bean sauce. Just
before serving, sprinkle on the roasted ground Sichuan peppercorns.
before serving, sprinkle on the roasted ground Sichuan peppercorns.
before serving, sprinkle on the roasted ground Sichuan peppercorns.

before serving, sprinkle on the roasted ground Sichuan peppercorns.

KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
KEN HOM - PRODIGY GUEST CHEFS COOKBOOK

KEN HOM - PRODIGY GUEST CHEFS COOKBOOK

Yield: 2 servings
Yield: 2 servings
Yield: 2 servings

Yield: 2 servings

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ROAST NEW CORN FOR POWWOW
ROAST NEW CORN FOR POWWOW
ROAST NEW CORN FOR POWWOW

ROAST NEW CORN FOR POWWOW

1111

xxxx

no ingredients
no ingredients
no ingredients

no ingredients

The key to this is fresh corn from the field just that morning trucked in
The key to this is fresh corn from the field just that morning trucked in
The key to this is fresh corn from the field just that morning trucked in

The key to this is fresh corn from the field just that morning trucked in
to the powwow ground before noon. Cut it with an 8" stem attached to the
to the powwow ground before noon. Cut it with an 8" stem attached to the
to the powwow ground before noon. Cut it with an 8" stem attached to the

to the powwow ground before noon. Cut it with an 8" stem attached to the
cob. A big bed of coals with a grill over it that has removable pieces so
cob. A big bed of coals with a grill over it that has removable pieces so
cob. A big bed of coals with a grill over it that has removable pieces so

cob. A big bed of coals with a grill over it that has removable pieces so
you can keep adding wood or charcoals through the afternoon. Several big
you can keep adding wood or charcoals through the afternoon. Several big
you can keep adding wood or charcoals through the afternoon. Several big

you can keep adding wood or charcoals through the afternoon. Several big
tin gallon cans to hold melted butter to dip the roasted ears in. LOTS of
tin gallon cans to hold melted butter to dip the roasted ears in. LOTS of
tin gallon cans to hold melted butter to dip the roasted ears in. LOTS of

tin gallon cans to hold melted butter to dip the roasted ears in. LOTS of
big plastic garbage bags for the discarded husks. Pull the husks down and
big plastic garbage bags for the discarded husks. Pull the husks down and
big plastic garbage bags for the discarded husks. Pull the husks down and

big plastic garbage bags for the discarded husks. Pull the husks down and
strip off some silk and MAKE SURE YOU GET ANY WORMS. Pull the husks back
strip off some silk and MAKE SURE YOU GET ANY WORMS. Pull the husks back
strip off some silk and MAKE SURE YOU GET ANY WORMS. Pull the husks back

strip off some silk and MAKE SURE YOU GET ANY WORMS. Pull the husks back
up, put the ear on the grill. Turn it a couple times. Usually about 7 - 10
up, put the ear on the grill. Turn it a couple times. Usually about 7 - 10
up, put the ear on the grill. Turn it a couple times. Usually about 7 - 10

up, put the ear on the grill. Turn it a couple times. Usually about 7 - 10
minutes it's done, but this varies with the type of corn (and freshness).
minutes it's done, but this varies with the type of corn (and freshness).
minutes it's done, but this varies with the type of corn (and freshness).

minutes it's done, but this varies with the type of corn (and freshness).
Husks should blacken slightly at their edges, but not turn brown. Push done
Husks should blacken slightly at their edges, but not turn brown. Push done
Husks should blacken slightly at their edges, but not turn brown. Push done

Husks should blacken slightly at their edges, but not turn brown. Push done
ears off direct heat. When serving: pull off husks (into garbage!) and dip
ears off direct heat. When serving: pull off husks (into garbage!) and dip
ears off direct heat. When serving: pull off husks (into garbage!) and dip

ears off direct heat. When serving: pull off husks (into garbage!) and dip
ear into melted butter. Wrap paper towel around stem and hand to customer.
ear into melted butter. Wrap paper towel around stem and hand to customer.
ear into melted butter. Wrap paper towel around stem and hand to customer.

ear into melted butter. Wrap paper towel around stem and hand to customer.
Have several sprinkle-cans of salt on counter. Don't do this if you can't
Have several sprinkle-cans of salt on counter. Don't do this if you can't
Have several sprinkle-cans of salt on counter. Don't do this if you can't

Have several sprinkle-cans of salt on counter. Don't do this if you can't
get long-stemmed fresh corn; it just doesn't work.
get long-stemmed fresh corn; it just doesn't work.
get long-stemmed fresh corn; it just doesn't work.

get long-stemmed fresh corn; it just doesn't work.

EMAIL from a corn-on-cob expert: Yes it does work! We can only order loads
EMAIL from a corn-on-cob expert: Yes it does work! We can only order loads

EMAIL from a corn-on-cob expert: Yes it does work! We can only order loads

EMAIL from a corn-on-cob expert: Yes it does work! We can only order loads
of it from a farmer, not control its cut. Make sure your grill is very hot,
of it from a farmer, not control its cut. Make sure your grill is very hot,

of it from a farmer, not control its cut. Make sure your grill is very hot,

of it from a farmer, not control its cut. Make sure your grill is very hot,
so it roasts, not steams, the corn. Don't strip off the husks, to get the
so it roasts, not steams, the corn. Don't strip off the husks, to get the
so it roasts, not steams, the corn. Don't strip off the husks, to get the

so it roasts, not steams, the corn. Don't strip off the husks, to get the
silk, they come off very easy when hot. Grill the corn about 7 minutes, so
silk, they come off very easy when hot. Grill the corn about 7 minutes, so
silk, they come off very easy when hot. Grill the corn about 7 minutes, so

silk, they come off very easy when hot. Grill the corn about 7 minutes, so
the edges of the husk blacken, then holding it with a dish towel, strip off
the edges of the husk blacken, then holding it with a dish towel, strip off
the edges of the husk blacken, then holding it with a dish towel, strip off

the edges of the husk blacken, then holding it with a dish towel, strip off
the husks and silk and dip in butter. If worried about them seeing worms,
the husks and silk and dip in butter. If worried about them seeing worms,
the husks and silk and dip in butter. If worried about them seeing worms,

the husks and silk and dip in butter. If worried about them seeing worms,
turn your back to them.
turn your back to them.
turn your back to them.

turn your back to them.

Oven roasted in husks: You can roast it anywhere from 9 to 45 minutes, a
Oven roasted in husks: You can roast it anywhere from 9 to 45 minutes, a
Oven roasted in husks: You can roast it anywhere from 9 to 45 minutes, a

Oven roasted in husks: You can roast it anywhere from 9 to 45 minutes, a
lot depends on the variety. The more sugar in the corn, the less roasting
lot depends on the variety. The more sugar in the corn, the less roasting
lot depends on the variety. The more sugar in the corn, the less roasting

lot depends on the variety. The more sugar in the corn, the less roasting
time. 45 minutes at 400 degrees turns the husks all brown and dry, just
time. 45 minutes at 400 degrees turns the husks all brown and dry, just
time. 45 minutes at 400 degrees turns the husks all brown and dry, just

time. 45 minutes at 400 degrees turns the husks all brown and dry, just
beginning to burn the edges. You might strip the husks, then grill it under
beginning to burn the edges. You might strip the husks, then grill it under
beginning to burn the edges. You might strip the husks, then grill it under

beginning to burn the edges. You might strip the husks, then grill it under
the broiler till it turns reddish brown, this is really roasted corn for
the broiler till it turns reddish brown, this is really roasted corn for
the broiler till it turns reddish brown, this is really roasted corn for

the broiler till it turns reddish brown, this is really roasted corn for
traditional recipes. It's not dried out. The kernels scrape off the cob
traditional recipes. It's not dried out. The kernels scrape off the cob
traditional recipes. It's not dried out. The kernels scrape off the cob

traditional recipes. It's not dried out. The kernels scrape off the cob
really easily.
really easily.
really easily.

really easily.

Microwaving corn in the husk: Again, it depends on the variety, how much
Microwaving corn in the husk: Again, it depends on the variety, how much
Microwaving corn in the husk: Again, it depends on the variety, how much

Microwaving corn in the husk: Again, it depends on the variety, how much
sugar is in it. Also microwaves are different. Usually 7 minutes on high is
sugar is in it. Also microwaves are different. Usually 7 minutes on high is
sugar is in it. Also microwaves are different. Usually 7 minutes on high is

sugar is in it. Also microwaves are different. Usually 7 minutes on high is
about right, then strip off the husks, using a dishtowel to protect from
about right, then strip off the husks, using a dishtowel to protect from
about right, then strip off the husks, using a dishtowel to protect from

about right, then strip off the husks, using a dishtowel to protect from
the heat. The silk will come off easily, too.
the heat. The silk will come off easily, too.
the heat. The silk will come off easily, too.

the heat. The silk will come off easily, too.

Here's a recipe for "brown corn". Bake 6 ears in husks at 400 for 15
Here's a recipe for "brown corn". Bake 6 ears in husks at 400 for 15
Here's a recipe for "brown corn". Bake 6 ears in husks at 400 for 15

Here's a recipe for "brown corn". Bake 6 ears in husks at 400 for 15
minutes. Fry a cup of sliced mushrooms with 3 cloves garlic chopped fine in
minutes. Fry a cup of sliced mushrooms with 3 cloves garlic chopped fine in
minutes. Fry a cup of sliced mushrooms with 3 cloves garlic chopped fine in

minutes. Fry a cup of sliced mushrooms with 3 cloves garlic chopped fine in
olive oil.. Then shuck the cooled-off corn and brush it with olive oil.
olive oil.. Then shuck the cooled-off corn and brush it with olive oil.
olive oil.. Then shuck the cooled-off corn and brush it with olive oil.

olive oil.. Then shuck the cooled-off corn and brush it with olive oil.
Broil it, turning a couple times about 10 minutes till it turns light
Broil it, turning a couple times about 10 minutes till it turns light
Broil it, turning a couple times about 10 minutes till it turns light

Broil it, turning a couple times about 10 minutes till it turns light
brown, then cut off the kernels. Mix corn, mushrooms, and 3 tablespoons
brown, then cut off the kernels. Mix corn, mushrooms, and 3 tablespoons
brown, then cut off the kernels. Mix corn, mushrooms, and 3 tablespoons

brown, then cut off the kernels. Mix corn, mushrooms, and 3 tablespoons
olive oil with 2 TBS chopped cilantro, 1 tsp marjoram, and some mild chile
olive oil with 2 TBS chopped cilantro, 1 tsp marjoram, and some mild chile
olive oil with 2 TBS chopped cilantro, 1 tsp marjoram, and some mild chile

olive oil with 2 TBS chopped cilantro, 1 tsp marjoram, and some mild chile
in adobo sauce chopped fine with sauce from the can -- not more than a
in adobo sauce chopped fine with sauce from the can -- not more than a
in adobo sauce chopped fine with sauce from the can -- not more than a

in adobo sauce chopped fine with sauce from the can -- not more than a
couple tablespoons. How much sauce how much chile -- how hot do you like
couple tablespoons. How much sauce how much chile -- how hot do you like
couple tablespoons. How much sauce how much chile -- how hot do you like

couple tablespoons. How much sauce how much chile -- how hot do you like
it? Squeeze in juice from 1/2 lime. Stir it all up. tossing to coat it all
it? Squeeze in juice from 1/2 lime. Stir it all up. tossing to coat it all
it? Squeeze in juice from 1/2 lime. Stir it all up. tossing to coat it all

it? Squeeze in juice from 1/2 lime. Stir it all up. tossing to coat it all
evenly like a salad.. Add about 1/2 tsp salt (taste). Serve either hot or
evenly like a salad.. Add about 1/2 tsp salt (taste). Serve either hot or
evenly like a salad.. Add about 1/2 tsp salt (taste). Serve either hot or

evenly like a salad.. Add about 1/2 tsp salt (taste). Serve either hot or
at room temperature (room temperature: let sit for a couple hours is
at room temperature (room temperature: let sit for a couple hours is
at room temperature (room temperature: let sit for a couple hours is

at room temperature (room temperature: let sit for a couple hours is
better) as a relish with chicken or meat.
better) as a relish with chicken or meat.
better) as a relish with chicken or meat.

better) as a relish with chicken or meat.

-- From A. Nonny Moose (by request) from WI
-- From A. Nonny Moose (by request) from WI
-- From A. Nonny Moose (by request) from WI

-- From A. Nonny Moose (by request) from WI

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ROAST NEW CORN ON THE COB FOR (OUTDOOR) POWWOW
ROAST NEW CORN ON THE COB FOR (OUTDOOR) POWWOW
ROAST NEW CORN ON THE COB FOR (OUTDOOR) POWWOW

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