ntil firm.
Combine crushed corn flakes and cinnamon in a
For the chutney, preheat grill on high heat. Grill corn and tomatoes 5
overed, in a warm place for about 1 hour or until
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.
b>corn off the cobb in a soft downward motion. After cutting corn
Place bacon slices in skillet and cook until crisp; remove from skillet to cool.
For fresh corn, cut off cob (it is better cut off cream style).
Mix corn, salt and sugar; pour
into bacon drippings in skillet.
Crumble bacon strips into corn.
Add 1/2 cup water.
Cook 15 to 20 minutes over low heat.
Stir often.
br>Shuck and wash the corn. Make sure you get all
In a large saucepan combine corn, water, green or red bell
Cook the corn in boiling water for 35-45 mins. Preheat the oven to 400\u00b0F. Remove the corn from the pot and drain it well. Brush it with a little herb butter and wrap it with the bacon. Bake it in the oven for about 20 mins or cook it for about 10 mins under the broiler. Serve the corn hot, garnished with the remaining herb butter and sprinkled with parsley.
ough used to make corn tortillas - see my recipe for tortillas de maiz
horoughly. Set aside to marinate for 30 minutes.
2. Heat
If using fresh corn and edamame, parboil for a couple of minutes. Drain
ash http://www.mynutricounter.com/recipe-pan-fried-sea-bass/.
Place
Husk corn, making sure to
n a baking pan. Bake for 20 minutes. With a spatula
easpoons ground cumin. Stir-fry for 3-4 minutes.
Add
Fry bacon; set aside.
Leave fat from bacon in skillet.
Hold ear of corn perpendicular to cutting board.
With sharp knife, slice downward, cutting off tip ends of kernels, then scrape milk out of remaining kernels.
Heat bacon fat in skillet.
Add scraped corn and kernel tips.
Fry lightly for 3 minutes, stirring constantly.
Add enough milk to make creamed corn consistency. Add butter.
Cook another 5 minutes.
Add salt and pepper to taste.
Pour in serving dish and sprinkle crushed bacon over all. Serves 6.
over; simmer on low heat for 45 minutes or until rice
ot over medium-low heat for 1 hour, or until all
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and