Best Thai Corn Recipes

GRILLED CORN AND TOMATO SALAD WITH THAI BASIL VINAIGRETTE DRESSING

Steps:

• Preheat a grill to medium-high heat.
• Salad: Peel back the corn husks, but do not remove them completely. Carefully pick off and discard the wispy silk threads that are attached to the corn. Pull the husks back over the ears and tie the ends closed with kitchen twine. Soak the corn in large bowl of cold water for 10 minutes. Drain the water, shake off the excess and put them on the grill for 15 minutes, turning every 3 to 4 minutes until the corn is tender. Remove them from the grill and let the ears cool to room temperature.
• Vinaigrette: While the corn is cooling, prepare the dressing. Puree all the ingredients, except the canola oil, in a blender or food processor. After the mixture is well incorporated, slowly drizzle in the canola oil while the processor is still running. Blend for 30 seconds, then transfer the dressing to a bowl.
• Assembly: Once the corn has cooled, cut the kernels off the cobs into a medium bowl and discard the cobs. Add the red onion and grape tomatoes and mix to combine. Drizzle in 1/2 cup of the Thai Basil Vinaigrette Dressing while lightly tossing the salad together. Reserve the remaining dressing. Gently stir in the basil leaves. Season the salad with salt and pepper to taste, and add more dressing, if desired. Serve slightly chilled on serving plates, using a slotted spoon to keep excess liquids in the bowl.

THAI CORN CHOWDER

Steps:

• Cut off the corn kernels; set aside. Combine the cobs, 1 cup potatoes, 1/2 cup scallions, 1 tablespoon ginger, the garlic, peppercorns and 5 cups water in a pot. Smash the lemongrass, if using, and add to the pot. Bring to a boil, then simmer for 25 to 30 minutes.
• About 10 minutes before the broth is finished, melt the butter over medium-high heat in a separate pot. Add the remaining 1 cup potatoes, season with salt and cook until slightly soft, 5 minutes. Add the remaining 1 tablespoon ginger and the jalapeno; cook 1 minute. Add the corn kernels; cook until the vegetables are just tender, 3 to 4 minutes.
• Strain the broth, pressing out as much liquid as possible; discard the solids. Add 2 cups of the strained broth to the potatoes and corn; bring to a boil, cover and simmer for 10 minutes. Add the coconut milk, basil and mint; season with salt. Stir until simmering. Remove from the heat and add the radishes, cilantro and lime juice. Top with diced tomato and the remaining 1/4 cup scallions and serve with lime wedges.
• Per serving: Calories 407; Fat 32 g (Saturated 25 g); Cholesterol 30 mg

TAMARIND GLAZED DUCK BREAST WITH THAI RED CURRY TAMALE GREEN PAPAYA AND CORN SALSA

Steps:

• In a small saute pan, dry roast the cumin, coriander, and pepper until fragrant, about 2 to 3 minutes and then grind into a powder. In a food processor, puree the shallots, garlic, lemon grass, galangal, and cilantro. Add the pureed chiles, tomato paste, lime juice, shrimp paste, ground spices, and blend until smooth.;
• In a heavy bottomed pot over high heat, season the duck legs with salt and pepper and sear until golden brown. Remove the duck legs and using the same pot, saute the onions until they are translucent. Add the curry paste to the onions and cook over medium heat for 4 minutes. Add the coconut milk and simmer for another 2 minutes. Return the duck legs to the pot and fill with enough water to just cover the duck. Bring to a simmer and cook for 1 1/2 to 2 hours until the meat falls off the bone. Remove from heat and when cool, pick all of the meat off the bones and add only the meat to the remaining broth.
• In a large mixing bowl, combine the duck broth, rice, scallions, and red bell pepper. Season with the salt and pepper. Lay a banana leaf shiny side down, and place about 1 cup of the rice mixture in the center of the leaf. Fold the ends over the rice to form a sealed packed. Continue making the tamales. Using a wok or a double boiler, steam the tamales until the rice is very hot, about 10 to 15 minutes.
• In a large mixing bowl, combine the corn, red onion, papaya, tomatoes, cilantro, lime juice, fish sauce, cumin, salt and pepper. Allow the mixture to sit for about 1 hour for the lime juice to soften the papaya.
• TAMARIND GLAZE: 1 cup tamarind paste 1/4 cup sliced shallots 2 tablespoons garlic, chopped 1/2 cup lemon grass, sliced 2 Kaffir lime leaves 2 Thai bird chiles 1/2 cup crushed rock sugar 1 tablespoon whole cumin seed, toasted 2 quarts chicken stock or water Salt and pepper, to taste
• In a medium, non-reactive pot, combine the tamarind paste, shallots, garlic, lemon grass, Kaffir lime leaves, Thai bird chiles, rock sugar, cumin seed, water, salt and pepper. Simmer lightly for about one hour until the glaze is thick and syrupy. Strain and season with salt.
• DUCK BREAST 4 (6 1/2-ounce) duck breasts 1 cup tamarind glaze Salt and pepper, to taste
• Using a sharp knife, score the duck skin, in half- inch intervals. Season the duck with the salt and pepper and place skin side down on a hot grill. Be careful of the errant flames that may flare up. Continuously brush the duck with the tamarind glaze as it cooks. Flip the duck when the skin is very golden and continue to brush with the glaze. Cook for about 7 minutes more for medium rare. Allow the duck to rest for 3 minutes before slicing.
• GARNISH: Red corn tortillas Canola oil, for frying 1 teaspoon ground cumin 1 teaspoon salt 1/4 cup sliced scallions
• Using a sharp knife, cut the tortilla into thin strips. Fill a fryer or medium heavy pot 1/3 full with oil and heat over high heat to 350 degrees. Add the tortillas and fry until crispy. Drain on paper towels and sprinkle with the cumin and salt.
• PLATING Place a hot tamale on each plate and make a cut down the center. Squeeze the 2 sides together, like you would to a baked potato. Thinly slice each duck breast and fan it out, skin side up, around each tamale. Place a mound of the salsa in the center between the duck and tamale, and top with the tortilla. Drizzle some of the remaining glaze around the plate and sprinkle with the sliced scallions.
• Wine suggestion: Bedford Thompson Cabernet Franc 1995

THAI CORN CAKES

Steps:

• In food processor or blender, puree half the corn. Add garlic, shallots.
• and cilantro. Chop coarsely. Add fish sauce, sugar, salt and pepper.
• Puree. Add flour; blend 1 minute. Add eggs; blend 30 seconds. Pour into.
• large bowl. Fold in all but 1 tablespoon of remaining corn.
• Heat oil in non-stick skillet over medium-high heat until shimmery.
• For each corn cake, drop about 2 tablespoons batter into pan. Cook in.
• batches about 2 minutes, or until golden, turning once. Drain on paper.
• towels and keep warm.
• To serve, make 2 stacks of corn cakes on small serving platter. Scatter.
• with remaining 1 tablespoon corn kernels and green onions. Drizzle.
• generously with chili sauce.

THAI RED PORK CURRY WITH CORN AND PEAS

Steps:

• Heat oil in wok, add curry paste and stir fry for one minute.
• Add pork, stir fry until lightly browned.
• Add coconut milk and one cup water, bring to the boil.
• Simmer for 15 minutes.
• Add corn and peas to wok, cook for 5 minutes.
• Add fish sauce, brown sugar, lime rind and basil leaves, toss well.
• Serve with steamed rice.

SPICY THAI CORN SALAD

Steps:

• Bring a saucepan of water to boil on high heat. Add corn; cook 2 to 3 minutes or until heated through. Drain well.
• Place corn in a large bowl. Add bell pepper, red onion and cilantro; toss well.
• Mix lime juice, chili sauce and sugar in small bowl until sugar is dissolved.
• Pour over the corn; toss well.
• Let stand at least 1 hour to allow flavors to blend.

THAI CORN AND CRAB SOUP

Steps:

• 1. place 1 1/2 cup of corn and 1 1/2 cup of broth in a food proccesor fitted with a metal blade or blender. process until smooth. set aside.
• 2. Heat the oil in a large pot or dutch oven over medium-high heat. Add the bell peppers and Chile pepper and cook, stirring occasionally for 3 minutes add scallions and cook for 3 minutes or until the vegetables are tender.
• 3. Add the fish sauce, reserved corn-broth mixture, remaining corn kernel, and remaining 1 1/2 cups of broth. Bring to a simmer and reduce heat. Cover and cook for 10 minutes or until thickened.
• 4. stir in crab, cilantro, and red pepper. serve immediately

YELLOW SNAPPER WITH BLACK THAI STICKY RICE, CORN SAUCE, AND BABY BOK CHOY

Steps:

• Preheat the oven to 400 degrees F.
• Butterfly the yellow snapper, removing the head, spine, scales, and bones, keeping the filleted pieces attached at the tail and the skin on. With a sharp knife, make slits in the skin of the snapper to prevent it from curling during cooking. Coat the skin in the rice flour and season with salt and pepper. Also season the inside with salt and pepper.
• Heat the vegetable oil and butter in a 10-inch oven-safe skillet over medium heat. Add the snapper to the hot skillet, bone side down, and sear until golden brown. Place the fish, uncooked side up, on a baking sheet. Bake in oven until just cooked through, about 6 to 9 minutes.
• Ladle the Corn Sauce onto a serving plate. Use a 3-ounce ice cream scoop to put a scoop of the Black Thai Sticky Rice on top of the Sauce. Place the yellow snapper tilted up on the rice, and put the Baby Bok Choy over the snapper.
• Remove the corn kernels from the cob by slicing down the cob. Set the kernels aside. Cut the cob into 4 pieces.
• Heat 1 to 2 tablespoons butter or oil in a medium saucepan over medium-low heat. Add the corn kernels, turmeric, and saffron, and cook until lightly sauteed, about 2 minutes. Add the heavy cream and cob pieces. Adjust heat to medium, and simmer until slightly reduced. With a slotted spoon, remove the pieces of cob. Puree the liquid in a blender, being careful about pureeing hot liquids in a blender (do not fill to capacity, and place a towel over top). Strain the puree through a fine mesh sieve. Add salt and pepper, to taste. Gently stir in the truffle oil. Keep warm if possible.
• Rinse the black rice in cold water for 5 minutes, and then drain.
• In a small saucepan over medium heat, simmer the mirin and the rice wine vinegar until slightly reduced. Reserve.
• In a small saucepan with a cover that fits tightly, simmer the black rice with 1/2 cup water over medium heat until there are little bubbles and the rice is fully cooked. Spoon the rice out flat on a plate for 2 minutes to release steam. Put the black rice in a small bowl and add the mirin and vinegar mixture. Add salt and pepper, to taste. Gently stir together, cover, keep warm.
• Heat the sesame oil in a 10-inch skillet over medium heat. Add the bok choy and saute for 3 minutes. Add the sake to deglaze the pan. Continue cooking over medium heat until al dente, about 5 more minutes. Season to taste with the salt and pepper.

THAI BUTTERNUT SQUASH AND CORN BISQUE

Steps:

• Put the coconut milk and stock in a medium sized pot and add the lemongrass, galangal and lime leaves. Add the Thai red curry paste and paprika, then bring to a simmer over medium heat. Turn the heat down to low and cook for 1/2 hour while you prepare the other ingredients. After the half hour is up, add the vegetables, garlic and ginger (but not the corn kernels) and cook over low heat until the vegetables are fully cooked and soft, but not falling apart.
• Remove about a cup to a cup and a half of the liquid and set aside. Remove the galangal, lemongrass and lime leaves and discard. Puree the rest of the ingredients right in the pot, and add back some or all of the liquid you set aside. Stir n the corn kernels and season to taste with soy sauce or fish sauce. Turn off heat and add lime juice to taste, then garnish with the cilantro leaves and sliced chilies and scallion tops.
• Makes enough to feed four adults as a main dish with a salad and a bread, or enough for eight first course portions.

THAI STYLE CORN CHOWDER IN INSTANT POT

Steps:

• 1. Set the instant pot to saute. Add the oil followed by the onion, red bell pepper and garlic. Saute until onion is translucent. Add the sesame oil, paprika, and red pepper flakes. Cook 1 minute. Add the vegetable broth and corn. Secure the lid.
• 2. Select manual and choose 4 minutes. Then select cancel and quick release. Open lid and add the coconut milk, heavy cream, soy sauce and lime juice.
• 3. Reheat if needed. Serve with fresh Thai Basil

THAI PORK AND BABY CORN STIR FRY

Steps:

• Heat oil in a large pan or wok, stir-fry pork until browned all over, add paste stir to coat.
• Add lime juice, fish sauce, ginger, sugar and milk stir-fry a few minutes to cook pork through.
• Add capsicum and corn and stir-fry about 4 Min's, add spinach and basil, stir-fry tossing until leaves are just wilted.

THAI CORN FRITTERS (TOD MAN KHAO POD)

Steps:

• Start boiling corn on the cob. Alternately, an equivalent amount of frozen corn can be used in step 5 below.
• Start heating oil in a small cooking pot with the burner set to medium. NOTE: a smaller pot will allow less oil to be used to permit coverage of the fritters. Alternately, other cooking oils can be used.
• Mix masa harina cornflour, baking powder, and 1/2 tablespoon of salt in a mixing bowl.
• Beat egg separately, then add to the dry mix.
• Fold in egg, curry paste, freshly grated ginger, and lime juice until fully blended.
• Cut boiled corn from the cob and blend into the mixture.
• Using a tablespoon, carefully drop spoonfuls of mixture into the oil. Avoid dropping the spoonfuls of mixture to prevent oil spatter. Ideally, a cookie scoop can be used to create uniform fritters.
• The fritters cook quickly in the pan, so watch for browning on the underside. This can happen in a little as 30 seconds.
• Using a fork, carefully turn over the fritters to brown the other side.
• Place completed fritters on a paper towel to remove excess grease.

SPICED THAI CORN CAKES

Steps:

• Combine all ingredients except for the oil, mixing well.
• Set aside for about 10 minutes to allow the baking powder to become activated Heat oil in large pan or flat-bottomed wok over medium to high heat.
• Drop large teaspoonfuls of corn mixture into the oil.
• Allow to fry about 3 minutes each, until golden, turning once or twice.
• Remove corn cakes from oil and place on paper or cloth towel to wick excess oil away.
• Arrange on plate and serve.

THAI STYLE CORN FRITTERS

Steps:

• For the dressing.
• 1/4 cup fish sauce.
• 1/4 cup lime juice.
• 1 tablespoon peanut oil.
• Place corn kernels, creamed corn, eggs, water chestnuts and basil in a large bowl, mix well. Season with salt and pepper. Whisk in flour until well blended.
• Heat oil in a medium frying pan. Cook fritters in batches, adding 1/4 of a cup of batter to hot oil at a time. Fry until golden brown on both sides. Make sure fritters are heated through. Remove fritters from oil, drain on absorbent paper.
• To make dressing, combine all ingredients in a jug, mix well.
• Combine Asian greens, basil leaves, bean shoots and capsicum in a bowl. Add dressing, toss well.
• Serve fritters topped with salad.

THAI SWEET CORN SOUP

Steps:

• Take the vegetable stock in a pan.
• Add lime leaves, lemon grass and ginger.
• Bring to a boil and let it boil for 5-7 minutes.
• Chop spring onion into thin slices.
• Chop spring onion greens finely.
• Slice mushrooms and carrots thinly.
• Heat a little oil in a pan.
• Add sliced onions and saute for 30 seconds.
• Add carrots, mushrooms and saute for 2-3 minutes on high heat.
• Strain the stock and pour it over the sauteed vegetables.
• Add sweet corn and boil for 2-3 minutes.
• Add salt to taste and green chilli paste.
• Add spring onion greens and corriander leaves.
• Add a little lemon juice for sourness and serve hot.

HEIRLOOM TOMATOES WITH THAI BASIL AND SUPERSWEET CORN

Steps:

• Peel garlic and place in cold water. Bring to a boil and drain. Add the blanched garlic to olive oil simmer until garlic is mushy, being careful not to brown garlic. Let come to room temperature. Roast tomatoes over an open flame until their skins are blistered. Peel each tomato and slice horizontally into 5 slices, each approximately 3/4-inch thick. Submerge in garlic flavored oil with 1 bunch of Thai basil. Salt and pepper to taste. Allow the tomatoes to marinate at room temperature for at least one hour. Remove tomatoes and reserve marinade.
• Husk corn and cut ears in half. Grate on a box grater to strip away all kernels, reserving cobs. Place grated corn and cobs in a saucepan and add water to cover. Taste at this point, and sweeten with a bit of sugar if desired. Bring to a boil, reduce heat and bring to a simmer for 10 minutes and strain through a fine mesh sieve. Add salt and pepper to taste. Set aside 8 sprigs of Thai basil. Chop all but the reserved basil. To serve, arrange tomato slices attractively on the center of a plate. Mix some of the marinade with some of the Thai Basil-Corn Syrup to your taste, and garnish this sauce with the chopped Thai basil. Spoon sauce over the tomatoes. Garnish each plate with 2 sprigs of Thai basil, and sprinkle with salt and pepper.

THAI SPICY GRILLED CORN ON THE COB

Steps:

• I heated a black iron skillet with grill lines on high heat, on the stove! When really hot place two mini cobs on pan and rotate until evenly blackened. Plate them and brush all sides with spicy hot Thai mayonnaise. Enjoy your new favorite food!

THAI GREEN CHICKEN AND CORN CURRY

Steps:

• Holding ear of corn steady, use sharp knife to make long downward strokes against cob, separating kernels from cob; set kernels aside. Place cob in 2-quart saucepan; add coconut milk. Heat to boiling; reduce heat. Simmer 5 minutes. Remove and discard cob.
• Add corn kernels, chicken, onion, curry paste, fish sauce and brown sugar to saucepan with coconut milk. Cook over medium heat about 10 minutes, stirring occasionally, until chicken is thoroughly cooked.
• In each of 4 bowls, place 1/2 cup cooked rice. Divide chicken mixture among bowls; sprinkle each with 1 tablespoon cilantro.

THAI CORN CAKES

Steps:

• Preheat oven to 350*F.
• Spread corn out in a single layer on a lightly oiled baking sheet.
• Roast corn for 12 to 15 minutes. Cool and divide into 2 batches.
• While corn is cooking, prepare chopped ingredients(cilantro, garlic, jalapeno,and bell pepper). Combine 1 batch of corn with eggs, cornstarch, chopped ingredients, salt, and pepper. Purée in a food processor. Fold in remaining corn by hand.
• Heat corn oil to medium high in a skillet. Drop in 12 heaping tablespoons of batter and fry until golden brown, turn over and fry other side till golden brown. Serve with a dipping sauce if desired. Enjoy!

THAI GLAZED CORN RECIPE - (4.4/5)

Steps:

• In a small saucepan, combine the coconut milk, soy sauce, sugar, fish sauce and lime juice. Cook over moderate heat until the glaze is syrupy, about 10 minutes. Light a grill. Grill the corn over medium heat, turning occasionally, until charred and tender, 10 to 15 minutes; brush with the glaze during the last 5 minutes. Cut each corn cob into thirds, transfer to a platter and garnish with cilantro and cheese. Serve with lime wedges.