MASA CORN CAKES WITH POACHED EGGS
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- See how to poach eggs
- Make the salsa: Combine the tomatoes, onion, jalapeno, cilantro and 1 teaspoon salt in a bowl.
- Preheat the oven to 200 degrees. Make the corn cakes: Warm the milk and butter in a small saucepan over low heat just until the butter melts. Combine the masa harina, 1 teaspoon salt, the sugar and queso fresco in a large bowl. Stir in the milk mixture to make a soft dough. Scoop the dough into 8 portions (about 1/4 cup each) and place on a parchment-lined baking sheet. Cover with another sheet of parchment; press a pan on top to flatten into disks.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, fry the corn cakes until crisp and golden on the bottom, about 3 1/2 minutes; flip, press lightly with a spatula and cook until golden on the other side. Continue with the remaining cakes, adding more oil as needed. Season the cakes with salt; place on a baking sheet and keep warm in the oven while you poach the eggs.
- Bring a deep pan of water to a simmer over medium-low heat; add the vinegar. Poach the eggs.
- Divide the corn cakes among 4 plates; top each cake with a poached egg, salsa and cheese; serve with avocado.
POACHED LOBSTER OVER CORN AND CHERRY TOMATO SALAD
Steps:
- For the lobster: Fill an 8-quart stockpot halfway with water and bring to a boil over high heat. Add the wine, lemon juice, coriander, thyme, garlic and enough salt to taste like the ocean. Boil for 10 minutes.
- Add the lobster, cover the pot and cook for 8 minutes. Remove and let cool. Crack the lobster and remove the meat from the claws, knuckles and tail; cut the tail meat in half vertically. Toss the lobster meat with a splash of red wine vinegar and olive oil. Set aside.
- For the salad: Drizzle some olive oil in a large saute pan over medium heat, swirling to coat the pan; heat until shimmering. Add the garlic and a pinch of salt and red pepper flakes and cook until the garlic is golden brown; remove the garlic. Add the tomatoes, corn kernels and zucchini, toss to combine, and season with salt. Cook until the tomatoes start to burst, just a few minutes. Toss with three-quarters of the basil chiffonade.
- Place the arugula in a bowl, season with a pinch of salt, and lightly dress with a splash of red wine vinegar and olive oil. Transfer the arugula to a plate, top with the corn and cherry tomato mixture and then with the lobster meat. Garnish with the remaining basil chiffonade.
CORN CAKES WITH POACHED EGGS
These easy corn cakes are super tender thanks to the creamed corn in the batter. Top them with poached eggs and fresh salsa, and you get one of my favorite breakfasts. -Jamie Jones, Madison, Georgia
Provided by Taste of Home
Time 45m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine all salsa ingredients; let stand at room temperature while preparing corn cakes., In a large bowl, mix corn, muffin mix and water. Lightly grease a griddle; heat over medium heat. Pour batter by 1/3 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown., Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to surface of water, slip egg into water., Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Serve with corn cakes and salsa.
Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 187mg cholesterol, Sodium 1019mg sodium, Carbohydrate 58g carbohydrate (17g sugars, Fiber 5g fiber), Protein 12g protein.
BUTTER POACHED LOBSTER & COCONUT CORN PUDDING
What can we say, everything about this dish screams flavor! A wonderfully refreshing treat on a warm day.
Provided by Sherri Williams
Categories Seafood
Time 1h
Number Of Ingredients 23
Steps:
- 1. gather ingredients
- 2. in a mixing bowl add milk and eggs. whisk thoroughly. add the remaining coconut corn pudding ingredients in the bowl. mix well. butter a 8X8 casserole dish. pour mixture in dish
- 3. in a mixing bowl, add bread crumb ingredients together. add breadcrumbs on top of pudding
- 4. preheat oven to 350 degrees. bake for 40-45 minutes or until golden brown. remove from oven and allow to rest
- 5. in a heated sauce pan add butter allow to melt and add other butter poached lobster ingredients except lobster. allow butter to simmer for 5 minutes to pick up all the flavors. add lobster meat and poach for 10 minutes or until done.
- 6. on a plate, add some coconut corn pudding, top with lobster and drizzle with butter. ENJOY!
CORN CAKES WITH POACHED EGGS AND MANGO SALSA
Steps:
- In a small bowl, combine the mango, salsa, cilantro and onion; set aside., Separate 2 eggs. In a large bowl, combine the flour, cornmeal, baking powder, salt and pepper. In another bowl, whisk the remaining eggs, egg yolks, cream-style corn, milk and butter. Stir into dry ingredients just until blended. Fold in corn and onions. In a small bowl, beat egg whites and cream of tartar until stiff peaks form. Fold into batter., Pour batter by 1/4 cupfuls onto a greased cast-iron skillet or hot griddle. Cook on each side or until golden brown, 2-3 minutes. , Meanwhile, place 2-3 in. water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, 1 at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water., Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes. With a slotted spoon, lift eggs out of water. Serve with corn cakes and salsa.
Nutrition Facts : Calories 455 calories, Fat 25g fat (13g saturated fat), Cholesterol 392mg cholesterol, Sodium 1097mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 4g fiber), Protein 16g protein.
SWEET POACHED CORN
This corn is delicious. Cooking the corn in milk with a little sugar really makes a difference. It makes frozen corn taste just like it came off the cob.
Provided by Kim D.
Categories Corn
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium-sized saucepan, combine all ingredients.
- Cook, uncovered, over medium heat for about 10 - 15 minutes or until corn is heated through, stirring frequently.
- Strain corn with a slotted spoon, as you serve.
Nutrition Facts : Calories 199.5, Fat 6.8, SaturatedFat 3.3, Cholesterol 16.5, Sodium 348.7, Carbohydrate 32.8, Fiber 3, Sugar 8.4, Protein 6.9
More about "poached corn recipes"
5 BUTTER BATH CORN RECIPES | THE KITCHN
From thekitchn.com
Author Meghan SplawnEstimated Reading Time 4 mins
SOUS VIDE BUTTER-POACHED CORN ON THE COB
From americastestkitchen.com
4.7/5 (6)Category Side DishesServings 4
POACHED TRIPLETAIL RECIPE - BUTTER POACHED TRIPLETAIL …
From honest-food.net
POACH YOUR CORN IN A BUTTERY MILK BATH - LIFEHACKER
From lifehacker.com
FAIL-PROOF ROASTED CORN ON THE COB - THE CHUNKY CHEF
From thechunkychef.com
CORN POTAGE RECIPE - JONATHAN YAO - FOOD & WINE
From foodandwine.com
BLACK BEANS & CORN WITH POACHED EGGS - EATINGWELL
From eatingwell.com
SOUS VIDE CORN ON THE COB WITH BUTTER - IZZY'S COOKING
From izzycooking.com
BUTTER-POACHED CORN WITH EGG NOODLES | EVERYDAY DORIE
From everopensauce.com
Reviews 7Servings 6
SWEET CORN BROTH BOWL WITH POACHED EGG | MCCORMICK GOURMET
From mccormick.com
SOY-BUTTER CORN RAMEN RECIPE - NYT COOKING
From cooking.nytimes.com
CORN RAVIOLI RECIPE - TODAY
From today.com
POACHED SALMON WITH CORN AND WHITE WINE-BUTTER SAUCE RECIPE
From foodandwine.com
CORNMEAL AND CORN PANCAKES WITH POACHED EGGS RECIPE
From foodandwine.com
37 CORN RECIPES FOR MAKING THE MOST OF EVERY EAR | EPICURIOUS
From epicurious.com
CORN AND COCONUT SOUP, BUT MAKE IT LAZY - THE NEW YORK TIMES
From nytimes.com
HOW TO MAKE POACHED EGGS WITH CORN, CHORIZO, BASIL, AND …
From seriouseats.com
HOW TO MAKE PARCHED CORN | CLASSIC BAKES
From classicbakes.com
9 CORN RECIPES FOR SUMMERY MAINS, DRINKS, DESSERT AND MORE
From washingtonpost.com
BUTTER-POACHED CORN WITH SQUID-INK PASTA | EVERYDAY DORIE
From everopensauce.com
POACHED EGGS WITH CORN, CHORIZO, BASIL, AND BRIOCHE CROUTONS …
From seriouseats.com
BEST CORN CASSEROLE RECIPE - HOW TO MAKE CORN CASSEROLE
From delish.com
EASY SOUS VIDE CORN ON THE COB POACHED IN BUTTER
From sipbitego.com
You'll also love