Green Corn Recipes

GREEN CORN TAMALES

Steps:

• Cut both ends of the corn, remove husks and save for wraping,(Put husk in water), cut corn kernels off the cob, use a spoon and scrap corn cobs.
• Place corn kernels in food processor, grind, Add cornmeal and grind together, set aside.
• Beat shortening and butter with electric mixer until creamy, add sugar, half and half and salt; ADD corn mixture and mix well.
• FOR each TAMALE, overlap two or more corn husk and spread some of the corn mixture onto the husk.
• Place one cheese strip and chile strips(I used about 1/2 of a whole chile in each tamale without seeds, seeds makes then HOTER your choice).
• Top with MORE corn mixture; Bring edges of husk over OR add another husk on top, to cover filling complety, Bring bottom of husk over tamale.
• Wrap in foil,lay tamale on foil, bring one side over, bring up the bottom, then bring other side over leaving top open.
• Place tamales upright in a steamer or large kettle with steamer basket in bottom.
• Steam for 45 to 50 minutes, enjoy.

EL CHOLO'S GREEN CORN TAMALES

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 CORN RECIPE

Steps:

• Cut corn off of cob.
• Dice all peppers into small cubes.
• Add white pepper and fry in butter until peppers are tender.

JIFFY® CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.
• Melt butter in a skillet over medium heat. Add onion, bell pepper, and pimento peppers and saute until tender, about 5 minutes.
• Combine eggs, corn muffin mix, green chiles, whole corn, and creamed corn in a large bowl with the onion mixture. Stir together and pour into the prepared baking pan. Drop sour cream by the spoonful on top of the mixture; cover with Cheddar cheese.
• Bake in the preheated oven until casserole is firm, about 45 minutes.

SOUTHWEST GREEN CHILE CORN CASSEROLE

Steps:

• Place all ingredients in slow cooker and cook on low for 3 hours.
• This can also be baked in the oven at 350 for 30-40 minutes.

GREEN CHILE CREAMED CORN

Steps:

• In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 2-1/2 to 3 hours or until heated through. Stir just before serving.

EASY CORN AND GREEN ONION SALAD

Steps:

• Stir the corn, onion, vinegar, olive oil, lemon juice, tarragon, salt, and pepper together in a bowl. Season with seafood seasoning as desired.