Best Mixed Grains With Shiitakes And Corn Recipes

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WARM CORN AND SHIITAKE FRISEE SALAD



Warm Corn and Shiitake Frisee Salad image

Provided by Ming Tsai

Categories     side-dish

Time 30m

Number Of Ingredients 10

2 tablespoons pommery mustard, whole grain
2 large shallots, roughly chopped
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 cup canola oil plus 1 tablespoon
1/2 tablespoon minced garlic
2 cups sliced shiitakes
4 ears corn, shucked and corn taken off of the cob
2 small heads frisee, picked and washed
Salt and black pepper to taste

Steps:

  • In a tall cup (using a hand blender) or blender cup, add mustard, shallots, soy and vinegar. Blend and drizzle in 1 cup of oil to emulsify. Season with pepper and a little salt. Check for seasoning. Set aside at room temperature. Using a hot non-stick pan, coat with remaining oil and saute garlic for 2 minutes. Add shiitakes and cook until soft, about 4 minutes. Add corn and saute for 3 minutes. Deglaze with vinaigrette and just heat. In a large bowl, place frisee and pour hot vinaigrette over. Mix well and serve immediately.
  • PLATING Place in a large salad bowl and garnish with fresh cracked black pepper.

AREPAS WITH CHEESE AND CORN



Arepas with Cheese and Corn image

Provided by Food Network

Time 55m

Yield 8 to 12 arepas

Number Of Ingredients 11

1 cup yellow cornmeal, finely ground
1/2 teaspoon salt
1/2 cup grated Cheddar or Monterey Jack cheese
1 cup milk
2 tablespoons butter, plus more for serving, optional
1/2 cup fresh sweet corn kernels or frozen kernels, thawed
1/4 cup chopped scallion
1/4 cup chopped fresh cilantro leaves
1 small serrano or jalapeno chile, seeded and minced, optional
3 tablespoons corn, canola, grapeseed or other neutral oil
Cooked black beans or vegetables or sour cream for stuffing, optional

Steps:

  • Put cornmeal in a large bowl with salt and cheese. Put milk in a small saucepan over medium-low heat until steam rises, then add butter and stir until melted. Remove from heat and stir into cornmeal mixture until a thick batter is formed. Fold in the corn kernels, scallion, cilantro and chile, if using.
  • Let batter rest until it thickens into a soft dough, about 15 minutes. Gently form 3-inch to 4-inch balls from mixture and flatten with palm of your hand to a 1/2-inch-thick disk. (You can cover and refrigerate disks for a few hours if you like.)
  • Heat oil in a large skillet and cook arepas, working in batches, until golden brown, about 5 minutes, then flip and cook for another 3 minutes on other side. When all arepas are cooked and cool enough to handle, carefully slice them through the middle. If desired, serve with butter or stuff with beans, vegetables or sour cream.

CREAMY CORN AND SHIITAKE MUSHROOM SOUP



Creamy Corn and Shiitake Mushroom Soup image

When preparing this Chinese classic, Vietnamese cooks, like their northern neighbors, often rely on canned creamed corn, once considered an exotic foreign import in Asia. The velvety sweet-savory result fuses East and West. Here in the States, fresh corn is plentiful, and making this soup with kernels cut from the cob yields bright flavors that aren't cloying. Neither cornstarch nor egg is needed to create a creamy texture. The natural starch in the corn provides it. Some cooks add a variety of embellishments to the soup, but I prefer to keep it simple, using only sliced shiitake mushrooms for their flavor, texture, and visual appeal. Make sure you use the sweetest corn possible, whether from your local market or farm stand, fresh or frozen.

Yield serves 6 to 8 with 2 or 3 other dishes

Number Of Ingredients 7

2 tablespoons canola or other neutral oil
1 yellow onion, chopped
6 cups corn kernels, cut from 6 to 8 ears, or 2 pounds frozen corn kernels, thawed
1 1/2 teaspoons salt
5 1/2 cups water
6 to 8 dried shiitake mushrooms, reconstituted (page 332), stemmed, and thinly sliced
2 tablespoons chopped fresh chives or thinly sliced green scallion tops

Steps:

  • In a 4-quart saucepan, heat the oil over medium heat. Add the onion and cook gently, stirring occasionally, for about 4 minutes, or until fragrant and soft. Add the corn, salt, and water, cover, and cook for about 20 minutes, or until the corn is very tender. Remove from the heat and let cool for at least 10 minutes before proceeding.
  • Position a coarse-mesh sieve on top of another saucepan. In batches, purée the soup in a blender or food processor until velvety smooth. Pour each puréed batch through the sieve, pressing on the solids to extract as much liquid as possible. Discard the solids. Add the mushrooms and set the soup aside until ready to serve. (The soup may be made up to 2 days in advance, cooled, and refrigerated.)
  • Reheat the soup over medium-low heat, stirring occasionally to prevent scorching. If the soup is too thick, thin it with water. Taste and add extra salt, if necessary. Ladle the soup into a large serving bowl or individual bowls. Sprinkle with the chives and serve immediately.

CURRIED MILLET, SHIITAKE, AND CORN SALAD RESTEY



Curried Millet, Shiitake, and Corn Salad Restey image

Provided by Mark Restey

Categories     Mushroom     Onion     Vegetarian     High Fiber     Curry     Corn     Winter     Healthy     Gourmet     Pennsylvania

Yield Serves 4 to 6

Number Of Ingredients 11

4 tablespoons vegetables oil
1 cup millet*
2 cups water
1/2 onion, chopped fine
1/4 pound fresh shiitake mushrooms, stems discarded and caps chopped fine (about 1 1/2 cups)
2 cups fresh corn (cut from about 4 ears), or frozen, thawed
1/2 teaspoon curry powder
1 tablespoon soy sauce
1 tablespoon seasoned rice-wine vinegar
1/3 cup fresh parsley leaves, washed well, spun dry, and chopped fine
*available at natural foods stores

Steps:

  • In a large skillet heat 1 tablespoon oil over moderately high heat and cook millet, stirring frequently, about 3 minutes, or until it makes popping sounds and begins to turn golden. Remove skillet from heat.
  • In a small saucepan bring water to a boil and stir in millet. Cook millet, covered, over low heat 20 minutes, or until water is absorbed. Transfer millet to a large bowl and fluff with a fork.
  • In cleaned skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté onion, stirring, until softened. Add shiitake and cook, stirring, until softened, about 2 minutes. Add corn and cook, stirring, until crisp-tender, about 2 minutes. Still in curry powder, soy sauce, vinegar, remaining 2 tablespoons oil, parsley, and salt and pepper to taste and add to millet.

BUFFALO-STYLE SKIRT STEAK AND CORN



Buffalo-Style Skirt Steak and Corn image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 tablespoons unsalted butter, at room temperature
1 tablespoon Buffalo hot sauce
Kosher salt
4 ears of corn, husked and halved
1 1/2 pounds skirt steak, cut into 4 pieces
1 tablespoon extra-virgin olive oil
Freshly ground pepper
1/4 cup crumbled blue cheese (about 2 ounces)

Steps:

  • Preheat a grill to medium high. Combine the butter, hot sauce and 1/2 teaspoon salt in a small bowl; set aside.
  • Grill the corn, turning often, until lightly charred, about 10 minutes. Transfer to a plate. Meanwhile, rub the steak with the olive oil and season with salt and pepper. Grill 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes; slice.
  • Spread the Buffalo butter on the corn and the steak. Top the steak with the blue cheese.

Nutrition Facts : Calories 543 calorie, Fat 34 grams, SaturatedFat 14 grams, Cholesterol 149 milligrams, Sodium 507 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 42 grams

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