For the chutney, preheat grill on high heat. Grill corn and tomatoes 5
For the corn salsa, boil, steam or microwave corn and beans until tender; drain. Rinse under cold water; drain. Combine corn and beans in a medium bowl with remaining ingredients.
For the fish, combine spices in a shallow bowl. Add fish; turn to coat fish in spice mixture.
Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Cook fish for 5 mins each side or until cooked through.
Serve fish with corn salsa.
Mix chopped onion, chopped chili, ginger-garlic paste, boiled corn in one bowl.
Grind above mixture to fine paste & collect this batter in bowl.
Add Coriander, Rice flour and salt as per taste and mix well , Add some water to get good consistency for Preparing dosa.
Heat non stick pan and prepare dosa.
ogether all the seasonings ingredients for about 15 minutes to create
In a large saucepan combine corn, water, green or red bell
Remove corn kernels from ears and reserve
In a small bowl combine the butter, parsley, chili powder, garlic salt, and cumin; set aside.
To pot of boiling water add 1 tablespoons granulated sugar, and 1 tablespoons lemon juice. Add corn. Boil for 3 to 5 minutes, uncovered. Remove from heat, cover and let stand for 15 minutes. Remove from hot water, spread ears of corn with seasoned butter.
Cook corn bread the night before and leave out along with bread slices to dry out.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For the corn soup, mix stock, creamed corn, sweet corn, soy sauce and ginger in
il, worcestershire sauce and garlic for 1 3/4 hours.
reheat a grill pan. Brush corn with 1 tablespoon of oil
In a large pot place 2-3 inches of water. Add milk and sugar and mix well. Add corn.
Cover and bring to a boil. Let them low boil for 3-5 minutes watching that water level doesn't go too low. Add more water if needed.
Lower heat and simmer for 15-20 minutes.
Rermove and serve immediately nice and hot with butter and salt.
We usually eat our food while these are cooking and then clean our plates or get clean ones and enjoy our corn. We always say\"don't forget to leave room for the corn!\" and we always save these treats for last.
Preheat the grill on medium heat. Combine sugar, oregano, spices, oil and 1/4 cup water in a medium bowl. Rub rub spice mixture all over ribs. Grill, with lid closed for 45 mins, or until browned all over and cooked through.
Meanwhile, for the grilled corn salsa, grill corn until tender. When cool enough to handle, cut kernels from cobs. Combine kernels with remaining ingredients in medium bowl; toss gently to combine. Serve with ribs and warmed tortillas, if desired.
ugh used to make corn tortillas - see my recipe for tortillas de maiz
Preheat the oven to 350\u00b0F. Brush chicken with olive oil and toss in bowl with Cajun spice mix. Make sure each portion is covered thoroughly. Adjust amount of seasoning according to taste. Place chicken on parchment paper-lined baking pan.
Bake for 30-40 mins or until cooked through.
Meanwhile, in 2 separate bowls mix all ingredients for corn salsa and guacamole.
Serve chicken with salsa, guacamole, and lime wedges on the side.
Combine pork, oil and seasoning mix in a medium bowl; toss to coat.
Warm the tortillas according to the package directions.
For the salsa, combine the corn, tomato, onion and cilantro in a medium bowl.
Heat an oiled grill pan or large skillet on medium-high heat. Cook the pork until browned and cooked through.
Serve the pork wrapped in tortillas with corn salsa, lettuce and sour cream.
Prepare white sauce by heating 1 tablespoon butter in a pan.
Add flour. Fry lightly.
Add milk.
Stir till it becomes like sauce.
Add chopped onion, tomato, potatoes, green chillies, boiled corn, half cheese, salt and pepper.
Lightly toast the bread slices. Apply butter on one side only.
Spread the white sauce and vegetable mixture on the buttered side.
Put the remaining grated cheese on top.
Sprinkle tomato and chilli sauce and bake at 350 degree F for ten minutes or till cheese melts.
Serve hot.
educe heat and simmer, covered, for 2 hours 30 mins, or
ours. Meanwhile, for the corn, place each piece of corn on a sheet