EL CHOLO'S GREEN CORN TAMALES
Provided by Food Network
Categories side-dish
Time 1h
Yield 12 (8-ounce) tamales
Number Of Ingredients 9
Steps:
- Cut both ends of corn, remove husks and save for wrapping. Cut corn kernels off the cob. In a food processor, grind the kernels with the cornmeal.
- Beat shortening and butter together until creamy. Add the sugar, half-and-half and salt. Add the corn mixture and mix well.
- For each tamale, overlap 2 corn husks. Spread some of the corn mixture onto the husks. Place 1 cheese strip and 1 chile strip on top of the mixture. Top with more corn masa. Bring the edges of the corn husks over the filling to cover completely. Place the husk on a piece of square parchment paper. Fold ends of corn husks, then fold sides of parchment over tamale and fold up ends. Tie string around ends to hold in place. Continue until all tamales are tied. Place on a rack and steam approximately 35 to 45 minutes.
GREEN CORN TAMALE
Steps:
- Shuck corn, reserving a dozen or so large husks. Wash husks and lay flat in a dish of water to keep moist. Remove silks from corn and cut corn off cobs deeply. A corn cutter can be used, but I stand each ear upright in a large shallow bowl and cut from top to bottom with a sharp knife. The corn can be chopped in a food processor, blender, or food grinder - or with a metate, a three legged grinding stone that still is in use in the Southwest and Mexico. Grind the corn until it is doughy, though small pieces of fiber will remain. Season with salt and butter. Stir in enough corn meal to form a dough that holds its shape when pressed in the hand. If too crumbly, add more butter or a little water.
- Line a well greased 2 quart baking dish with corn husks, letting ends extend above rim. Spread a thin layer of the corn mixture over husks to anchor them. Sprinkle cheese over corn, then distribute chiles evenly in baking dish. Cover with remaining corn dough, fold husks over tamale, and press into top. Press additional husks into tamale. Preheat oven to 350 degrees and bake until firm but not dry, about 45 minutes. If top dries out before tamale is set, cover with foil. Serve hot with barbecued meat or beans.
GREEN CHILE CORN FRITTERS
This is a crispy side dish, appetizer or snack to add to a Mexican meal. The corn fritters also go well with chili or soup. I usually have all the ingredients on hand, too. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Time 25m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, whisk the first 8 ingredients. In another bowl, whisk egg and milk until blended. Add to dry ingredients, stirring just until moistened. Let stand 5 minutes. Fold in corn and green chiles., In a deep cast-iron or electric skillet, heat oil to 375°. Drop batter by tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, 1 to 1-1/2 minutes on each side. Drain on paper towels. Serve with desired condiments.
Nutrition Facts : Calories 74 calories, Fat 4g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 159mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
GREEN CORN RECIPE
Make and share this Green Corn Recipe recipe from Food.com.
Provided by cherokee cook
Categories Corn
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Cut corn off of cob.
- Dice all peppers into small cubes.
- Add white pepper and fry in butter until peppers are tender.
Nutrition Facts : Calories 249.6, Fat 13.3, SaturatedFat 7.6, Cholesterol 30.5, Sodium 106.7, Carbohydrate 34.1, Fiber 5.3, Sugar 5.9, Protein 5
GREEN BEAN AND CORN ALMONDINE
The classic French dish of green beans and almonds gets a fun update with the addition of corn, which lends extra sweetness, chewy texture and pops of golden color. The simply prepared dish allows the tender green beans and corn to shine in a velvety garlic- and thyme-infused butter sauce. The nutty flavor and delicate crunch of toasted sliced almonds round out the dish. (Haricots verts also work beautifully here, in place of the green beans, but decrease the steaming time to 3 minutes.) This quick and versatile salad pairs well with many different foods and can be enjoyed warm or at room temperature.
Provided by Kay Chun
Categories vegetables, side dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Spread almonds on a baking sheet and bake until golden, 6 to 7 minutes.
- Meanwhile, in a large (12-inch) deep skillet with a lid, heat oil over medium. Add garlic and stir until fragrant, 30 seconds. Add green beans and thyme, season with salt and pepper, and toss to evenly coat in the oil. Add 1/2 cup of water, cover and steam until beans are softened, about 5 minutes. Stir in butter and corn, and cook, stirring occasionally, until corn and green beans are tender and glazed in the sauce, 4 to 5 minutes. Discard the thyme sprigs, and season with salt and pepper.
- Transfer beans and corn to a large platter and spoon over any remaining sauce. Garnish with the toasted almonds and more black pepper.
GREEN BEAN AND CORN CASSEROLE
Ideal for potlucks. Every time I make it, I get requests for the recipe.
Provided by Wendy
Categories Side Dish Casseroles Green Bean Casserole Recipes
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine green beans, corn, soup, Cheddar cheese, sour cream, celery, and onion in a bowl. Mix thoroughly. Pour vegetable mixture into a 8-inch square baking dish and spread evenly.
- Combine crackers and melted butter in a small bowl. Mix well, coating crackers with the butter. Pour over the vegetable mixture in the baking dish and spread evenly without stirring. Sprinkle almonds on top.
- Bake in the preheated oven until set, about 30 minutes.
Nutrition Facts : Calories 284.1 calories, Carbohydrate 21 g, Cholesterol 44.1 mg, Fat 19.7 g, Fiber 3.2 g, Protein 8.2 g, SaturatedFat 9.6 g, Sodium 749.3 mg, Sugar 3.7 g
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