INDIAN CORN STEW
Another recipe from one of my vast collection of cookbooks. This tastes like "cooked all day" but actually it doesn't take all that long. Great with a salad and big chunk of cornbread!
Provided by Jellyqueen
Categories Stew
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 10
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.
MOHAWK INDIAN CORN SOUP
On the Akwesasne Reservation where I grew up I have fond memories of corn soup always being on the stove on New Year's Eve. Friends and family would stop in and have a bowl or two and celebrate the end of the year. I continue this tradition with my own family now. Use canned Indian corn instead of hominy if available.
Provided by Mohawk
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 401.5 calories, Carbohydrate 43.5 g, Cholesterol 62.3 mg, Fat 11.4 g, Fiber 11.5 g, Protein 30.5 g, SaturatedFat 3.3 g, Sodium 1588.7 mg, Sugar 9.5 g
INDIAN BAKED CORN
Corn is a popular side dish at our family gatherings, and this deliciously different recipe may be why! So colorful and zesty, it's a blue-ribbon winner and a time-tested treasure.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
More about "indian corn recipes"
CORN RECIPES | COLLECTION OF 21 TASTY SWEET CORN RECIPES
From vegrecipesofindia.com
Estimated Reading Time 6 mins
- Corn soup – Make this easy and delicious sweet corn soup to satisfy your soup craving. With just a few simple ingredients this comforting corn soup will be ready in about 30 minutes.
- Corn pulao – this recipe of corn pulao is slightly different than the pulao recipes I have posted. Here a green chutney paste is made and this makes the pulao slightly spicy and delicious.
- Sweet corn fried rice – homely and simple fried rice made with sweet corn, spring onions, capsicum and herbs+spices. the recipe is adaptable to your spice preferences and tastes.
- Corn cheese balls – These cheese and corn balls are crispy on the outside, tender and cheesy on the inside. They are a delicious snack that can be baked or fried, and are perfect to serve with zesty sauces and sides.
- Palak corn recipe – This is a rich, saucy dish that’s made with fresh spinach and sweet corn. It is lightly spiced and perfectly creamy, and great to pair with classic Indian sides.
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From spiceupthecurry.com
4.6/5 (5)Total Time 15 minsCategory SnackCalories 120 per serving
- First boil the corn cob. Break the whole corn into two, so it fits into pressure cooker. Take into the cooker with water. There should be enough water, so corn is submerged into the water. Pressure cook it for 3-4 whistles on medium heat. Turn off the stove, let the pressure go down by itself. Then open the lid. Remove the corn and let it cool to touch.
- Once it is cool, Remove the corn kernels. You can do it by hand. Or Hold the corn vertically and run the knife near the cob. I prefer the second method.
- Add rest of the ingredients (butter, salt, pepper, black salt, chaat masala, red chili powder and chopped cilantro). Also squeeze some lemon juice.
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#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #5-ingredients-or-less #side-dishes #beef #vegetables #easy #beginner-cook #dietary #oamc-freezer-make-ahead #ground-beef #meat #corn #number-of-servings
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