Tag Archives: corn

Easy homemade corn tortillas

 

Happy New Year! Welcome to 2017, and all the adventures that await! I hope you will take some chances, try new things, and enjoy this year even more than the last one. To start off, let’s try something that sounds more intimidating that it really is, making your own homemade corn tortillas.

So, remember how I said that I had bought this thing called Maseca to make my Chorizo Tamale Pie? I read on the bag that it can make hundreds of tortillas, and of course I had to try it! The recipe is so crazy simple, I almost didn’t believe it would work. Just the flour, water, and oil? No way!

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Maseca is a kind of dehydrated corn flour, so that all you do is add water. That must be how you need a very tiny amount of it to make a very large amount of tortillas!

I would recommend trying this with a small batch at first, until you get the hang of how much water or oil you need to create the tortilla texture you want. You can make your tortillas larger, to make big ol burritos, or tiny to make hand tacos. That is the beauty of making your own.

Well, that and eating every other one hot off the griddle cause they’re so darn tasty!

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Ingredients (makes about a dozen small tortillas, or 4-5 large):

  • 1 cup maseca
  • ~1 cup warm water
  • 1 big tablespoon shortening

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Step 1: In a large bowl, mix the maseca and half the water. Mix well, using your hands is the best way. Add the shortening and mix it throughout. Add water until it reaches a doughy consistency, where it is not crumbly nor sticky.

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Step 2: Pinch off a ball about the size of a golf ball, and roll it flat using your hands or a rolling pin. Spray a pan with cooking oil, and fry over medium heat until golden brown, about 2 minutes per side.

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Step 3: Flip to make sure both sides are cooked, and remove to a plate to keep warm. You can use a wet paper towel or cloth over the tortillas to keep them soft.

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These are delicious as is, right off the hot pan. Or you can store them up to a week in the refrigerator, for use as delicious tacos or tostadas! I made some chicken tacos, and ate the rest plain right off the stove. You can add a sprinkle of salt to the dough if it is too plain for your liking.

 

 

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Corn & Potato Chowder

As summer winds down and schools re-open, some mourn the loss of hot, carefree summer days at the beach, while others rejoice at cooler nights and empty houses (I see you, moms everywhere!). For those who garden, or anyone who eats locally, you know this means that corn and potatoes are coming to the end of harvest season. There isn’t much better than biting into a crisp, sweet corn on the cob! But in case you get tired of that, this is a great way to use corn, or feel free to substitute in canned or frozen too.

Now that the heat of summer is starting to wane, soups and chowders become more tempting. Save some of your bumper crop of corn in the freezer, and potatoes store well for months in a cool dry place, and you can have this chowder anytime in the coming months. You can take fresh cooked corn cobs, and using a sharp knife just cut all the kernels right off.  Freeze those in bags, and you will have a taste of summer any time. Or use the freshest, sweetest corn you can get your hands on and make it right now!

Corn and potato chowder

Ingredients:

  • 3-4 ears of cooked corn, with kernels cut off (or 1 can/small bag frozen)
  • 3-4 medium red skin potatoes, diced
  • 2 tbsp butter or oil
  • 1 cup whole milk
  • 1 cup chicken stock
  • 3-4 tbsp flour or cornstarch
  • 2 small leeks
  • 1/2 small onion
  • 2 cloves garlic
  • Black pepper & salt to taste

Step 1: In a frying pan, cook the onions, leeks, garlic, and potatoes in oil for 10-15 minutes, until onions are translucent and potatoes are soft. Add the corn and chicken stock, bring to a boil for 3-5 minutes.

Corn and potato chowder with biscuit

Step 2: Remove a few tbsp of the soup, and add the flour to it. Mix well to create a roux, then pour back into the pot along with the milk. Bring to barely a simmer, season to your tastes. Serve with fresh biscuits and top with fresh parsley if you like!

 

Corn & Potato Chowder

Corn & Potato Chowder

Ingredients

  • 3-4 ears of cooked corn, with kernels cut off (or 1 can/small bag frozen)
  • 3-4 medium red skin potatoes, diced
  • 2 tbsp butter or oil
  • 1 cup whole milk
  • 1 cup chicken stock
  • 3-4 tbsp flour or cornstarch
  • 2 small leeks
  • 1/2 small onion
  • 2 cloves garlic
  • Black pepper & salt to taste

Instructions

  1. In a frying pan, cook the onions, leeks, garlic, and potatoes in oil for 10-15 minutes, until onions are translucent and potatoes are soft. Add the corn and chicken stock, bring to a boil for 3-5 minutes.
  2. Remove a few tbsp of the soup, and add the flour to it. Mix well to create a roux, then pour back into the pot along with the milk. Bring to barely a simmer, season to your tastes. Serve with fresh biscuits and top with fresh parsley if you like!
Recipe Management Powered by Zip Recipes Plugin
http://www.budgetepicurean.com/vegetarian/corn-potato-chowder/

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Mexican street corn

 

A trend that swept food magazines and websites for a while, I finally gave in and had to try Mexican street corn. For those of you who haven’t heard of it, this is a handheld side dish and/or snack comprised of cooked corn on the cob, mayonnaise, chili powder, and usually cotija (crumbly white cheese).

Very simple to make, it sounds unusual but I was pleasantly surprised. The sweet crispy corn mixes with the mayo and sharp chili powder spices in a cohesive taste. Try it and see how you like it.

Ingredients:

  • 2 ears corn
  • 2 tbsp mayonnaise
  • 2 tsp chili powder
  • 2 tbsp crumbly cheese if you have it

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Step 1: Cook the corn with the husk still on it. There are a few options here. Boil for 15 minutes, soak in water for 1 hour then grill 15 minutes, or microwave 8-10 minutes. Yes, you can microwave the whole ear, and the husk will steam the kernels.

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Step 2: Carefully peel back the husk, leaving it attached. Corn will be hot. Smother it in the mayo, then sprinkle on the chili powder.

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You can then use the end of the corn and the husk to hold while you enjoy your ethnic portable snack!