Best Indian Corn Recipes

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.

GRILLED HALIBUT WITH INDIAN SPICES AND CORN RELISH

Steps:

• Combine cumin, turmeric, coriander, fennel, 1/2 teaspoon black pepper and 1/2 teaspoon salt or to taste. Rub fish steaks on both sides with juice of 1/2 lemon, then rub with all but 2 teaspoons of spice mixture. Refrigerate 3 hours.
• While fish marinates, heat 2 tablespoons ghee in a skillet, add ginger and onion and sauté until onion just starts to brown. Stir in remaining spices and sauté, stirring, until spices smell toasty, then add corn and juice of 1/2 lemon. Cook briefly and set aside.
• Remove fish from refrigerator and brush on both sides with remaining ghee or butter. Heat grill and oil grates. When hot, place fish on grill over medium-hot coals or gas fire and cook about 5 minutes. Use a spatula to turn fish and grill 3 to 4 minutes, until a little liquid just begins to pool on surface of fish and a paring knife inserted just at the bone can move flesh away from it easily. Salmon should be cooked about 3 minutes on each side. Remove fish to a warm platter or individual plates.
• Reheat corn mixture, adding cilantro and a couple tablespoons water to moisten it. Spoon corn on fish, garnish with wedges cut from remaining lemon and serve.

INDIAN CORN BREAD PUDDING

Steps:

• Preheat oven to 275°F.
• Put corn bread cubes in baking dish. Whisk together milk, egg, molasses, ginger, and a pinch of salt and pour over bread. Let stand 5 minutes.
• Bake on a baking sheet in middle of oven until edge of custard is just set and center is still wobbly, 40 to 45 minutes. Cool pudding to warm (it will continue to set as it cools).

NEW ENGLAND CORN PUDDING (INDIAN PUDDING 1)

Steps:

• Preheat the oven to 325°F.
• Lightly grease a 6 or 8 cup soufflé dish with butter.
• In a medium-size saucepan over medium-low heat, scald the milk.
• While the milk is heating, pour the cream into a medium sized bowl and stir in the cornmeal, sugar, molasses, salt, and spices.
• Add the cornmeal mixture to the scalded milk and cook, whisking constantly over medium-low heat until the pudding has thickened to the consistency of syrup (about 5 minutes).
• Remove it from the heat.
• In a small bowl with a whisk, beat the eggs.
• Add 1/2 cup of the hot cornmeal mixture to the eggs while whisking rapidly.
• Then vigorously whisk the egg mixture back into the remaining cornmeal mixture.
• Add the butter and stir until it melts.
• Pour the pudding into the prepared baking dish, and place the dish in a shallow baking pan on the center oven rack.
• Pour enough hot water into the larger pan to come two-thirds of the way up the sides of the pudding baking dish.
• Bake the pudding until it is set and a tester inserted close to but not in the center comes out clean, about 1 1/4 hours.
• Remove the pudding from the water bath and cool slightly.
• Serve it warm with vanilla ice cream or heavy cream spooned over the top.

CORN FLAKES CHIVDA (SPICY INDIAN SNACK MIX)

Steps:

• Heat oil in a pan and add cumin seeds. Wait until they sizzle, then toss in the raisins (or other dried fruit pieces) and nuts. Stir a minute.
• Keep on very low heat and stir in the chili powder, turmeric powder, salt and sugar.
• Mix in the lime juice, keeping your face averted because the oil will splatter.
• Finally gently fold in the cornflakes over low heat for about 3-4 minutes until the cornflakes are well coated with the spice blend. Cool completely before storing in an airtight container at room temperature.

INDIAN PUDDING 2 (NEW ENGLAND CORN PUDDING)

Steps:

• Preheat oven to 325°F.
• In the top of a double boiler over direct heat, heat the milk to boiling.
• Stir in the corn meal.
• Place the milk/corn meal mixture over boiling water.
• Cook them for about 15 minutes.
• Stir in molasses and cook for about 5 minutes.
• Remove from heat.
• Stir in the butter, salt, ginger, sugar, egg, raisins, cinnamon and apples (if you are using them).
• Pour the batter into a well-greased baking dish.
• Bake the pudding from 1 1/2 to 2 hours.
• Pudding is usually served warm (or hot) with Hard Sauce.
• Its a New England custom to serve Indian Pudding with a scoop of Vanilla ice cream on the top.

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 BAKED CORN

Steps:

• Prepare cornbread according to the package directions. Cool and crumble enough to measure 2 cups; set aside., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Crumble bacon and set aside. , To the drippings, add the celery, green pepper and onion. Saute for 2-3 minutes or until tender. Remove from the heat; set aside., In a saucepan, melt 1/2 cup butter. Stir in the milk, corn, jalapeno, pimientos, sugar, salt, vegetable mixture and bacon. Add 1 cup cornbread crumbs. Cook for 8-10 minutes or until heated through., Transfer to a greased 8-in. square baking dish. Melt the remaining butter; toss with the remaining crumbs. Sprinkle on top of batter. Bake at 350° for 18-20 minutes or until bubbles around the edges and is golden brown.

A SWEET PUDDING OF INDIAN CORN

Steps:

• Bring water to a boil in a large saucepan. Stir in the salt and the coarse grits, stirring until the contents of the pot return to a boil. Turn the heat to low, and cook very gently for 10 minutes, stirring frequently. Be sure to stir across the bottom of the pot to keep the grits from sticking.
• Remove from the heat and allow to stand about a half hour or until the grits are tender. Stir in the milk and sugar (and any desired optional spices).
• Variation-To make a more deluxe version, you can use cream in place of milk, add sweet spices to taste (like cinnamon, nutmeg, mace, cloves, or ginger) and 1/2 cup of currants or raisins.

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!

CHILI-LIME RUBBED INDIAN CORN ON THE COB

Steps:

• Cook the corn in your favorite way but if a grill is available I absolutely recommend grilling it for the best results (although it is still delicious boiled, baked or steamed) and slather with butter (optional).
• In a small dish, mix together the chili powder and salt.
• Grab a lime wedge, dip in the chili mixture and rub over the corn, making sure to squeeze lime juice as doing so. Dig in while hot and don't worry about getting messy - just make sure to enjoy!

INDIAN CORN PUDDING

Steps:

• Preheat oven to 350°F. Coat 8-inch springform pan with nonstick spray. Line outside of pan with foil to prevent batter from leaking and place on cookie sheet (see tip, below).
• Place tortillas directly on oven rack and toast, turning halfway through, until crisp and dry, about 5 minutes. Let cool, then grind finely in clean spice grinder or small food processor. Set aside.
• Using tongs, hold poblano over stovetop burner on high heat, turning frequently, until blackened all over, 5 to 10 minutes. (Alternatively, roast under broiler, turning and watching carefully.) Place in medium bowl, cover with plate, and let steam until cool enough to handle, 10 to 15 minutes. Using paper towels, wipe away charred skin. Cut out and discard stem and core. Halve pepper lengthwise, scrape out seeds, and dice half pepper, reserving remainder for another use. Set aside diced pepper.
• In food processor, purée 2 1/2 cups corn and 1/2 cup milk until smooth. Set aside.
• In medium skillet over medium heat, warm oil. Add onion and 1/4 teaspoon salt and cook, stirring occasionally, until softened, about 3 to 4 minutes. Add garlic and cook, stirring constantly, until fragrant and slightly softened, about 30 seconds.
• Transfer onions and garlic to large bowl. Add ground tortillas, diced poblano, puréed corn, remaining 1/2 cup corn, remaining 1 cup milk, remaining 3/4 teaspoon salt, eggs, cheese, sour cream, masa harina, and sugar. Whisk to combine.
• Scrape mixture into pan and bake until center is just set, 40 to 50 minutes. Cool 5 minutes in pan on rack. Carefully invert pan onto serving platter and release sides. Remove bottom of pan (now on top) and serve.

INDIAN-STYLE CORN ON THE COB IN ONION AND YOGURT SAUCE

Steps:

• Break or cut each corn cob in half. Heat vegetable oil in a large skillet over medium heat and pan-fry corn until golden brown on all sides, about 10 minutes, turning often. Remove corn.
• Pulse onion, garlic, and ginger to a smooth paste in a food processor; mix in curry leaves, cumin seeds, chili powder, and sugar. Cook paste in the hot oil over medium-low heat until the oil begins to separate, stirring often, about 10 minutes.
• Remove skillet from heat and let the paste cool; stir in the yogurt. Return corn to yogurt sauce and spoon sauce over corn to serve.

INDIAN CORN PUDDING

Steps:

• Preheat oven to 325°F.
• Prepare a 1-1/2-quart casserole with nonstick pan spray.
• Combine the eggs, onion, bell pepper, salt, mace and white pepper in a medium bowl.
• Melt margarine in a large nonstick saucepan; stir in the milk and heat for 5 minutes.
• Add the egg mixture and corn; stir to mix well.
• Pour the mixture into the prepared casserole.
• Bake for 1 hour or until set.

INDIAN CORN CHOWDER

Steps:

• Place the water, bouillon cubes, pepper, onion, mushrooms, corn, potatoes and carrots in a large kettle. Bring to a simmer over medium heat: allow to simmer 15 minutes. Drain off the broth and reserve: set the vegetables aside.
• Melt butter in the kettle. When bubbling add the flour, stirring with a whisk until flour is incorporated. Add the reserved broth slowly, stirring constantly until the mixture is smooth.
• Slowly add the milk or light cream stirring well. Add the reserved vegetables and heat to serving temperature. Add hot water if necessary to thin to desired consistency.
• Serve hot garnished with bacon bits if desired.

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.

INDIAN CORN CAKE

Steps:

• Bake cake in a 9 inch pan per box instructions.
• Let cake cool for 10 minutes and then de-pan the cake onto a cooling rack.
• Cool cake completely.
• After cake has cooled, place in deep freezer for about 30 minutes. This will help in cutting.
• Cut cake into 3 elipses. See photo in photo section.
• Place pieces on cardboard and frost.
• Arrange Reese's Pieces on cake to simulate kernels.
• The stocks are made from a light weight paper brown bag. Cut paper into strips to resemble corn stocks and add to cake.
• Tie twin or yarn around corn stocks.

INDIAN CORN SALAD

Steps:

• In a skillet, saute the red and orange peppers in butter. Stir in the corn, beans, dried basil and salt; heat through. , Spoon 1/2 cup corn mixture onto each plate; shape into a 4-in. oval. Arrange basil leaves to resemble the husk and green pepper slices for the stalk.

INDIAN-INSPIRED CORN DOGS WITH MANGO DIPPING SAUCE

Steps:

• Place the mango, jalapeno, mayonnaise, lime zest and juice, cilantro and a pinch of salt in a blender. Blend until smooth. Transfer to a small mixing bowl and season with additional salt if needed. Cover with plastic wrap and refrigerate until ready to use.
• Fill a large Dutch oven halfway with oil and heat to 350 degrees F.
• While the oil heats up, cut the kielbasa sausage into 3 equal pieces, each about 6 inches long. Cut each piece in half lengthwise. Use a pair of kitchen shears to cut off the pointed end of each skewer. Carefully insert 1 skewer a little more than halfway through each sausage piece. If a piece of your kielbasa is curved, carefully straighten it out before inserting the skewer. Place on a large plate and reserve.
• Prepare the pancake batter according to the package directions, adding the cornstarch, cornmeal and garam masala. Pour enough of the pancake batter into a pint glass to fill about three-quarters of the way. Reserve the remaining batter to fill the glass as needed. Dip 2 sausage skewers into the batter, covering completely. Carefully place them in the oil and fry until the batter is cooked through and golden brown, about 3 minutes, flipping occasionally. Do not fry more than 2 sausages at a time because they will start to stick together. Transfer the fried "corn dogs" on to a paper-towel-lined plate to absorb any excess oil. Season liberally with salt. Dip and fry the remaining sausage skewers.
• Serve immediately with the mango dipping sauce.

CORN MUFFINS (INDIAN HEAD BRAND RECIPE)

Steps:

• Preheat oven to 400 degrees In a bowl, combine all dry ingredients together. In a separate bowl, combine wet ingredients. Combine the wet and dry ingredients together and stir until just blended. For corn bread, pour batter into 8x8 greased pan and bake 20-25 minutes or until golden brown. For muffins, pour batter into greased or lined muffin tins, filling about 2/3 full, bake for 15-20 minutes or until golden brown.