Mamas Skillet Corn Recipes

Steps:

• Heat a 14-inch skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the skillet. Spread frozen corn evenly across the skillet; do not stir. Cook corn for approximately 8 minutes.
• Meanwhile, combine mayonnaise, sour cream, lime juice, cumin, paprika, chili powder, salt, and coriander in a large bowl. Set aside.
• Check the corn; it should be slightly charred. If not, allow to continue cooking for 4 more minutes (stirring is fine at this point.)
• Once corn is sufficiently browned/charred, transfer to the bowl with dressing and toss to coat. Add cotija cheese, red onion, and cilantro and mix until well combined. Serve immediately.

Steps:

• Preheat oven to 400 degrees F.
• Oil a cast ironskillet and heat in the oven while you make the batter.
• Sift dry ingredients into a large bowl.
• Whisk together buttermilk and corn syrup until well blended, add skim milk, whisk again. Whisk in yogurt until just dissolved.
• Beat egg whites until stiff.
• Pour milk mixture into flour mixture and stir well.
• Fold in the egg whites.
• Remove skillet from oven, spray with Pam (or melt a bit of butter in it). Pour in batter and bake about 15 minutes till lightly golden. Serve warm.
• NOTE: It is important to use a pre-heated cast-iron skillet. I've tried other dishes but it won't seem to cook properly in anything else.