n a baking sheet. Place corn in a shallow baking pan
ith salt and pepper, and mash the potatoes until slightly smooth
ray with parchment paper. Remove corn kernels from cobs. Place in
ime.
For the Celeriac Mash.
Peel (making sure all
he kernels from corn on the cob.
Mash the potatoes until
Boil, steam or microwave potatoes until tender then drain. Transfer to a large bowl and mash until smooth.
Add corn, egg yolks, creamed corn, breadcrumbs and parsley to mashed potatoes and stir to combine. Using floured hands, shape into 12 patties. Toss patties in flour, shaking off excess.
Heat 1 tbsp butter and 1 tbsp oil in a large frying pan over medium heat. Add 4 patties to pan and cook until browned on both sides. Repeat with remaining butter, oil and patties.
he potatoes until soft. Drain. Mash the potatoes with buttermilk in
Heat oil in a large frying pan over medium heat. Cook corn and onions, stirring, until onion softens. Let cool then mix with flour, baking soda and eggs. Season.
Oil a large frying pan and place over medium heat. Working in batches, add rounded tablespoons of corn mixture to pan and cook for 1 min per side.
Mash avocado with lime juice and season to taste.
Serve corn cakes topped with guacamole and sour cream.
Combine seasoning, oil and, zest in a large bowl. Add pork; toss to coat. Allow to marinate while you boil or steam the corn until just tender. Drain corn and keep warm.
Heat a skillet and cook the pork over medium heat, turning once, for 6 mins, or until cooked through. Transfer to a plate, cover and allow to stand for 5 mins.
Meanwhile, to make guacamole, place the avocados in a bowl; mash roughly with a fork. Stir in the remaining ingredients. Season to taste with salt and pepper. Serve pork with guacamole and corn.
Mash together butter, garlic, 1/4 tsp lime zest, 1 tsp lime juice, herbs and sun-dried tomatoes. Season.
Cook corn in boiling salted water for 5 mins. Brush butter over corn. Serve warm.
o a large bowl and mash with milk and butter until
Preheat grill. Lightly coat grill grates with oil.
Mash together butter, herbs, garlic, lime zest and 1 tbsp lime juice. Place corn on grill and baste with 1/2 of the butter mixture. Grill for 10 mins, or until charred and cooked through. Remove from grill and brush with remaining butter mixture. Garnish with sliced lime and fresh herbs.
Preheat grill. Mash together butter, herbs and garlic.
Place corn on grill and brush with 1/2 of the herb butter. Grill for 10 mins, or until kernels are lightly charred. Remove from grill and brush with remaining butter. Season.
n a bowl. Mash with a fork. Add corn, 1/3 cup
or 1 min.
Add corn kernels, potatoes, salt and stock
Drain salmon reserving liquid. Flake salmon and mash the bones.
Saute onion and celery in butter in a 4-quart saucepan until onion is tender.
Stir in flour and add bouillon cubes, water and potatoes. Bring to a boil. Cover and simmer about 15 minutes or until potatoes are tender. Add salmon, including liquid, bones and skin -- (I leave the skin out). Stir in milk, corn, dill weed; salt and pepper to taste.
Heat through and serve with a garnish of parsley if desired.
Fold foil to seal. Brush corn with 1 tablespoon oil and
o the bottom of the corn without removing the husks. Remove
nutes to prevent sticking.
CORN-GARLIC-CHIPOTLE-CILANTRO MASHED POTATOES
Combine in a very large bowl and mix well. Place in an airtight container and use for the following recipes:
Corn Meal Muffins, Corn Meal Pancakes, Corn Meal Waffles and Whole Corn Pancakes.