Posts Tagged ‘corn’

Quinoa corn patties

Attention, vegetarians. Try these. Easy to make, big on flavor. Very satisfying. I found this recipe on An Edible Mosaic blog. The original recipe called for a creamy onion dip on the side, but we enjoyed this just the way they were.

Quinoa corn patties

1/4 cup uncooked quinoa

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

1 cup cooked corn kernels

2 large eggs, beaten

2 tablespoons minced fresh parsley or chives

4 – 6 tablespoons breadcrumbs (I used panko)

1/2 teaspoon salt

1/8 teaspoon pepper

canola oil, for shallow frying

Soak the quinoa in cold water for 15 minutes; strain through a fine mesh sieve, then thoroughly rinse under cold running water. Heat the olive oil in a medium lidded saucepan over medium heat; add the onion and saute until softened and starting to turn golden, about 5 – 7 minutes. Add the garlic and saute 1 minute more.

Add the rinsed quinoa, 1/2 cup warm water, salt, and pepper. Turn the heat up to high and bring up to a boil; once boiling, give it a stir, cover the saucepan, and turn heat down to a gentle simmer. Cook 14 minutes, then turn heat off and let sit with the lid on for 5 minutes before fluffing with a fork. Cool slightly, then transfer to a medium bowl and stir in the corn, eggs, and parsley. Stir in 4 tablespoons of breadcrumbs, then add 1 or 2 tablespoons more as needed so they hold their shape.

Form the mixture into 4 patties. Add canola oil to lightly coat the bottom of a large nonstick pan over medium heat. Add the patties and fry until golden brown on both sides, about 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain any excess oil.

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Curried corn soup

Curry and corn belong together. They make this soup special. While not my all-time favorite corn soup, this is still quite delicious, and even special occasion-worthy, but so easy to make.

Curried corn soup (adapted nondairy by me, from Williams-Sonoma)

2 tablespoons olive oil

2 leeks, finely chopped

2 small red potatoes, peeled and coarsely chopped

5 cups corn kernels

2 teaspoons curry powder

6 cups chicken stock

2 tablespoons fresh lemon juice

salt and freshly ground pepper, to taste

6 thin lemon slices

1/2 cup soy sour cream

3 tablespoons finely chopped fresh flat-leaf parsley

In a large saucepan over medium heat, warm the olive oil. Add the leeks and saute, stirring frequently, until softened, about 5 minutes. Add the potatoes and all but 1/2 cup of the corn kernels and cook for about 2 minutes. Add the curry powder and cook for about 1 minute.

Add the stock and lemon juice and bring to a boil. Reduce the heat to medium-low, cover partially and simmer until the potatoes are soft, about 20 minutes. Remove from heat.

In a blender or food processor (I used my immersion blender), puree the soup in batches til smooth. Pass the puree through a fine-mesh sieve pressing on the pulp – discard any solids left in the sieve. Season with salt and pepper. Let cool to room temperature, then cover and refrigerate until well chilled, at least 4 hours.

Just before serving, bring a small saucepan 3/4 full of water to a boil over high heat. Add the reserved 1/2 cup corn kernels and cook for 1 minute. Drain and let cool.

Ladle the soup into bowls and garnish with the lemon slices, sour cream, corn kernels, and parsley. Makes 6 servings.


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