Corn Timbale With Kale Recipes

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CORN TIMBALES



Corn Timbales image

This is a great side for that Mexican or Tex-Mex meal. I don't remember where I got it so I'm saving it here for posterity. I would hate to lose it!

Provided by luvinlif2k

Categories     Corn

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 cups water
1/2 cup cornmeal
1 teaspoon ground cumin
3/4 teaspoon chili powder
1/2 teaspoon salt (to taste)
2 large egg whites
1 (10 ounce) package frozen corn kernels, thawed and drained
1/4 teaspoon black pepper
1 teaspoon unsalted butter or 1 teaspoon margarine

Steps:

  • Preheat the oven to 350°F.
  • Lightly grease 4 timbale molds or 4-oz. custard cups.
  • In a medium-size heavy saucepan, combine the water, cornmeal, cumin, chili powder and salt.
  • Bring to a boil, stirring occasionally over moderate heat.
  • Lower the heat, cover and cook, stirring occasionally for 8-10 minutes or until very thick.
  • Remove from heat.
  • In a medium-size bowl, beat the egg whites until foamy.
  • Whisk about a quarter of the hot cornmeal into the beaten whites then slowly pour the whites into the remaining cornmeal mixture, stirring constantly about 1 minute or more, just until thickened.
  • divide the mixture among the prepared molds, pressing the surfaces with the back of a spoon.
  • Cover loosely with aluminum foil.
  • Place the molds in an 8x8x2-inch baking dish filled halfway with hot water.
  • Bake for 20-25 minutes or until heated through.
  • Let stand for a few minutes to set then run a small spatula or knife around the sides of each mold and invert carefully onto serving plates.

Nutrition Facts : Calories 143.1, Fat 2.3, SaturatedFat 0.8, Cholesterol 2.5, Sodium 334, Carbohydrate 28.4, Fiber 2.9, Sugar 0.3, Protein 5.4

CORN AND KALE SALAD



Corn and Kale Salad image

Fresh summer side dish that puts kale to good use. Flavored with sweet pineapple juice and zesty Cajun seasoning. Corn and kale often come together in a CSA box as well, so never through that kale away again! You can sub your favorite citrus juice for pineapple juice for a different flavor.

Provided by KatieTries2Cook

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 11

4 ears sweet corn, husked
2 bunches kale - stems removed and discarded, leaves torn into bite-size pieces
1 teaspoon salt, or more to taste
1 large red bell pepper, chopped
¼ cup pineapple juice
¼ cup olive oil
2 tablespoons salsa
2 teaspoons Cajun seasoning, or to taste
1 teaspoon garlic powder
1 teaspoon onion powder
salt, to taste

Steps:

  • Bring a large pot of water to a boil. Add corn to boiling water and turn off heat. Let corn soak in hot water for 5 minutes. Remove the corn, reserving the cooking water in the pot. Set corn aside to cool before slicing kernels from the cobs into a mixing bowl.
  • Return the pot of water to a boil; add kale and 1 teaspoon salt. Boil kale until bright green and tender, about 5 minutes; drain and set kale aside to cool. Once cool enough to handle, squeeze as much liquid from the kale as you can. Separate leaves and add to bowl with corn kernels.
  • Stir red bell pepper, pineapple juice, olive oil, salsa, Cajun seasoning, garlic powder, and onion powder into the corn and kale.

Nutrition Facts : Calories 226.2 calories, Carbohydrate 30.7 g, Fat 10.9 g, Fiber 5.4 g, Protein 7.4 g, SaturatedFat 1.5 g, Sodium 653 mg, Sugar 4.5 g

PASTA WITH CORN AND KALE



Pasta with Corn and Kale image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 11

6 ears of corn
Kosher salt
1 pound campanelle or fusilli pasta
5 tablespoons extra-virgin olive oil
2 1/2 pounds assorted mushrooms (such as shiitake and cremini), trimmed and sliced
3 cloves garlic, sliced
1/2 teaspoon red pepper flakes
2 bunches Tuscan kale, stems removed, leaves cut into strips
2 bunches scallions (white and light green parts), chopped
4 tablespoons unsalted butter, cubed
Freshly ground pepper

Steps:

  • Cut the corn kernels off the cobs and transfer to a bowl, then scrape the cobs with the back of a knife over the bowl to extract the liquid; set aside. Put the corncobs in a large pot and fill with water; season with salt. Cover and bring to a boil, then add the pasta and cook as the label directs; reserve 1 cup of the pasta cooking water, then drain. Discard the cobs.
  • Meanwhile, heat 2 tablespoons olive oil in a Dutch oven or heavy-bottomed pot over high heat. Add half of the mushrooms in a single layer and cook, undisturbed, until golden, 4 to 5 minutes. Season with salt, stir and continue cooking until tender, about 5 more minutes; transfer to a large bowl. Add another 2 tablespoons olive oil to the pot and repeat with the remaining mushrooms. Transfer to the bowl.
  • Add the remaining 1 tablespoon olive oil, the garlic and pepper flakes to the pot; cook, stirring, until the garlic is soft, 1 to 2 minutes. Stir in the kale and season with salt. Cover and cook until wilted, about 3 minutes. Add the corn kernels, mushrooms, scallions and butter. Cook, stirring, until the butter is melted and the mixture is heated through, about 2 minutes. Add the pasta and 1/2 cup of the reserved pasta cooking water; cook, stirring, until heated through, 1 to 2 more minutes, adding more cooking water as needed to loosen the sauce. Season with salt and pepper.

CORN AND ZUCCHINI TIMBALES



Corn and Zucchini Timbales image

Categories     Blender     Side     Bake     Vegetarian     Corn     Zucchini     Summer     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 7

2 1/2 cups fresh corn kernels (cut from about 5 ears of corn)
5 large eggs
1 tablespoon all-purpose flour
1 teaspoon sugar
1 teaspoon salt
2 zucchini, rinsed
1 1/2 teaspoons minced fresh thyme leaves or 1/2 teaspoon crumbled dried

Steps:

  • In a blender purée the corn with 2/3 cup water for 1 minute, add the eggs, the flour, the sugar, and the salt, and purée the mixture for 1 minute. Strain the purée through a fine sieve into a bowl, pressing hard on the solids. With a vegetable peeler cut 16 thin lengthwise slices from the zucchini, avoiding the cores, and grate enough of the remaining zucchini to measure 1 cup. Squeeze the grated zucchini dry in a kitchen towel and stir it into the corn mixture with the thyme.
  • Arrange 2 zucchini slices decoratively in each of 8 buttered 1/2-cup timbale molds, pressing the slices firmly against the sides of the molds and trimming the ends, and divide the corn mixture among the molds. Arrange the molds in a baking dish, add enough hot water to the dish to come halfway up their sides, and bake the timbales in the middle of a preheated 350°F. oven for 35 to 40 minutes, or until they are firm. Transfer the molds to a work surface and let them stand for 3 minutes. Run a thin knife around the edge of each mold and invert the timbales onto platters. (The timbales may be made 1 day in advance and kept covered and chilled. Reheat the timbales in a baking dish, covered tightly with foil, in a preheated 350°F. oven for 15 minutes.)

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