This hits all my comfort food switches. It would be fine — just, of course, more whole kernels. I’d like to think so!). Will definitely be giving a try. Recipe on my blog. I LOVE Mexican street corn but was put off by the mess. This is where all menus should begin, right? This was awesome! This looks delicious, and even more important, easy to make. I cab’t wait to try this Corn platter, looks gorgeous and a lot easier to do that another recipe that requires sauté of the corn in batches. When I had my first Christmas without my family in 2006 I had no idea you couldn’t get Cope’s Corn in Brooklyn and promptly started crying on 7th Ave. Luckily my dad bought the entire stock out at a small grocery store called McGuinness Sisters because he couldn’t find it anywhere else and I’ll be making it in LA this year for a little taste of PA. Hi! We had 4 ears of fresh white corn from our last CSA box, which looked to be just shy of 4 cups but I didn’t measure. It has some similarities to feta — it’s salty. Will it work at a lower temp and if so, how much cooking time should I add to the recipe? Ever since your corn and tomato pie (which I love) called for running part of the corn through the food processor, I’ve used that technique for corn pudding and creamed corn. I was thinking the same. Or lingers, so you’ll just have to make it every weekend for as long as the good corn lasts. The family greatly enjoyed your broccoli slaw and watermelon lemonade during our 4th! Amazing and easy recipe, even better than the corn on the cob slathered in various fixings that I’ve bought from street vendors in Mexico, in my opinion. Deb, I love the addition of red onions; however, what do you think of taking them in a different direction and putting pickled onions on your fabulous corn dish? 8 years ago: Granola-Crusted Nuts I made it just like the recipe. Oh, Deb, this is one of the most delicious I have ever made. Not sure how doable it is but I will look into it. If you are looking for the Tajín seasoning, my Aldi consistently has it in stock. So good as is!!!!! Thank you! We warmed it slightly in the microwave on the second day and with a cup of tea there is nothing more comforting. Six years ago: Slow-and-Low Dry Rub Oven Chicken and Grilled Bacon Salad with Arugula and Balsamic In the list of ingredients, the first one says “2 corn corn kernels, frozen” – I’m assuming that should be 2 cups corn kernels, but wanted to check in case that was wrong! My 8 year old inhaled probably half the platter and my 10 and 6 year old ate the other half. You might want to check out the comment guidelines before chiming in. I may have eaten a spoonful or two of it. We served it scooped into bowls and topped with Trader Joe’s turkey chili and cheese. 2.5 Years Ago: Guacamole and Broccoli Pizza Thank you! It took five or ten minutes longer to cook in the smaller dish, but it was so delicious! Ok, will bake the night before and reheat the next day. I made this for a family BBQ with leftover corn from the bight before, which wasn’t quite at peak season, and it was a huge hit! I made a few subs based on what I had and didn’t have in the kitchen already. I learned that decades ago from watching the Renoir film “Rules of the Game”! Hey Robin! I do realize there are variations on the recipe, but the corn pudding I grew up on is more like a corn custard, with corn, eggs and milk and a little sugar. Add whole corn kernels, blended corn, salt, and cayenne to the brown butter in the pan and cook over medium-high heat, stirring, for 4 to 5 minutes, until the corn is tender and brighter yellow. I used light sour cream & baked it in a glass loaf pan for ~25 mins. First published May 24, 2017 on smittenkitchen.com | ©2009–2020 Smitten Kitchen. I made it with 2 cups of canned corn and it came out great. They also sell epazote. If so, how much more sugar would you add? Hello! This is so good. Generously shake Tajín or chile powder all over; if you’re using plain chile powder, season with salt and an extra squeeze of lime, too. I am making this one day ahead of Thanksgiving. Love corn this time of year. I’m wondering how long the pickled onions might keep if one were to make a big batch….? Try to give it a look. I didn’t have any sour cream or cotija on hand but had some beautiful ears of corn so I couldn’t resist making this salad! Thanks, Deb and best to you and your family. Didn’t miss the cheese. I’m sure it would have been even better with the corn still hot – but this worked out great for a potluck. Since i had none on hand, i tossed a dollop of a friend’s homemade pepper relish into the mix. Can I make it ahead on Wednesday, cover, refrigerate and bake on Tgiving? (I just had some for breakfast.) Sooo good! Will definitely be making this throughout the summer! Mine was delightfully salty on the bottom layer. So easy! Also, the last time I made this, my sister gave me the BEST cut-the-corn-off-the-cob hack *ever*: turn a bundt pan upside down (like you’d be filling it), and prop the corn up in the hole in the center. This was delicious! Post was not sent - check your email addresses! Have you tried Suze? New recipe, Corn Chowder with Chile, Lime and Cotija: Classic corn chowder meets Mexican-style street corn in a hearty soup with beans instead of the traditional potatoes, a rich and salty lime and cheese finish, plus baked tortilla chips on the side because scoopable soups > thin soups, at least around here. agree – it doesn’t need to be at different temps (hot corn, cold everything else) to be delicious. Will it be ok without it? I will be happy to make this and see what he thinks! Serves 4-6. Not Now. Even though I doctored it based on what I had (greek yogurt, veganaise, queso fresco) and added some chickpeas and tomatoes to make it a bigger meal (it doesn’t need it!) I normally make Paula Deen’s corn casserole (which couldn’t be easier) but this looks so much more delicious and what I’ve been craving out of a thanksgiving recipe this year. Because you first make a corn stock from corn cobs, ginger, onion, and water, the soup is completely vegan and more deeply corn-flavored than it would be from a mixed vegetable stock. With a brown butter hot honey drizzle: Whisk 1 to 2 tablespoons, to taste, hot honey (both of these are great ones) into the reserved brown butter. This looks delicious, however, I would still call your recipe spoonbread because it has cornmeal and flour in it. Thanks Deb for sharing this one! Had it with homemade feta and now Soooo sad it is gone! I can always count on your recipes (and I don’t even make it ahead of time to test it out – I just know it is going to be good). What ever I have handy, my mother always used Good Seasons. Ditto on posting the recipe by weight. Is there a secret to cutting corn from the cob without it ricocheting all over the kitchen? 19 Cheese Dip … It held up for days too (I was smug because I snuck some away in containers for lunch before I served it lols) definitely on repeat for the summer! [See alt brown butter hot honey drizzle suggestion at the end.]. Possibly sacrilegious but I cut the butter down to 50 grams and and added an extra egg. We love corn salads (or as an ingredient in one) but I can’t seem to remove from the cob without making a colossal mess. Here in the south (North Carolina) spoon bread is more souffle-ish and corn pudding more custardy. Post was not sent - check your email addresses! No other mods or substitutions and it turned out great. Happy Thanksgiving! I can report that using all mayo (doubling it – no sour cream) and feta AND mixing it all together b/c you are cooking for a more traditional crowd that would be confused by playing STILL results in a delicious salad that everyone loves. Save my name, email, and website in this browser for the next time I comment. I’m wondering which kind of cornmeal you used? This is an amazing way to celebrate grilled corn. It was a party pleaser fresh… and the leftovers (cold, with the onions even more pickled) are great with tortilla chips! Your email address will not be published. I made this salad for a summer gardeners potluck. Pour off 2 tablespoons of the brown butter into a small dish and set aside. You can safely use coarse if you don’t mind more texture. Sprinkle bits of the butter over the dough and, using a pastry blender or your fingertips, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. Forget about tacos shake of chili and cheese the early supermarket sweep run of! Dish, which easily washes out when i can not find the button on your.. 8 year old inhaled probably half the platter the hit of the bacon fat in the Smitten,... 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