Indian Corn Stew Recipes

INDIAN CORN STEW

Steps:

• Place butter in large sauce pan and begin to melt.
• Add onions and peppers and cooking until tender.
• Add ground beef and cook until browned.
• Add corn,tomato soup, sugar, salt, pepper and Worcestershire sauce.
• Cover and simmer 45 minutes.
• Note: any of your favorite seasonings can be added to this at the same time you add the salt and pepper.

INDIAN STREET CORN SALAD

Steps:

• Place a large cast-iron skillet over medium-high heat and heat until just beginning to smoke. Rub the corn with olive oil, then carefully lay into the pan. Cook until charred in patches all the way around and golden brown, 20 to 25 minutes, turning every 5 minutes. Remove and let cool.
• For the dressing: Meanwhile, whisk together the lime juice, cumin, cayenne, cardamom, chaat masala and salt and black pepper to taste. Slice the kernels off the cobs and tumble into a big bowl. Add the tomatoes, mint and cilantro. Toss with the dressing, and taste for seasoning. Serve!

MOM'S INDIAN CORN STEW

Steps:

• 1. in large skillet fry up bacon pieces till crispy; remove bacon to paper lined plate;place all of onion in the bacon drippings and saute till translucent.
• 2. Meanwhile: in a large pot; place the undrained stewed tomatoes, tomatoe sauce, corn, and green beans; bring all to light boil and add in the bacon and onions. Simmer 10-15 minutes
• 3. To serve; scoop into bowls and top with cheddar cheese;a slice of butter crusty bread goes well with this.

GRANDMA'S CORN STEW

Steps:

• In a large saucepan, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour.

EASIEST INDIAN STEW

Steps:

• Cook rice according to package instructions; cover, and keep warm.
• While rice is cooking, heat oil over medium heat in a large skillet. Add onion and garlic; season with salt and pepper. Cook, stirring frequently, until onion is tender, 4 to 6 minutes. Add curry powder and ginger; cook, stirring, until fragrant, about 1 minute.
• Add tomato sauce, chickpeas, and 1 1/2 cups water. Bring to a boil; reduce to a simmer, and cook, stirring occasionally, until thickened, 8 to 10 minutes. Stir in lime juice; season with salt and pepper. Serve stew with rice and yogurt, garnished with lime wedges and a pinch of curry.

MOHAWK INDIAN CORN SOUP

Steps:

• Heat olive oil in a large skillet over medium-high heat. Cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes.
• Stir water, beef bouillon, and chicken bouillon together in a large pot over medium-high heat until bouillon dissolves. Add pork, rutabaga, carrots, and celery; bring mixture to a boil, reduce heat to medium-low, and simmer until vegetables tender, about 40 minutes.
• Stir hominy and kidney beans into pork-vegetable mixture and simmer until hominy and meat are tender, about 30 minutes more. Season with salt and ground black pepper.

INDIAN CORN STEW

Steps:

• 1. Brown ground beef in skillet, drain. Pour off most of grease, saute chopped peppers and onions, drain and pat with paper towel. I pat dry the ground beef too. Add garlic or not as your family likes. Put in pot with juice and vegetables. Add sugar and Worchestershire sauce. Simmer on stove top 1.5 to 2 hours. Ready to eat sooner if using canned veggies.
• 2. Crock pot version: Pour tomato juice, diced tomatoes and drained canned corn into 6 quart crock pot. Add beef, peppers and onions that are cooked. Add flavorings to taste. Add 1 cup chopped small potato pieces or 1 cup elbow pasta for a different taste. Experiment with flavored diced tomato products for variety.