MASA CORN CAKES WITH POACHED EGGS
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- See how to poach eggs
- Make the salsa: Combine the tomatoes, onion, jalapeno, cilantro and 1 teaspoon salt in a bowl.
- Preheat the oven to 200 degrees. Make the corn cakes: Warm the milk and butter in a small saucepan over low heat just until the butter melts. Combine the masa harina, 1 teaspoon salt, the sugar and queso fresco in a large bowl. Stir in the milk mixture to make a soft dough. Scoop the dough into 8 portions (about 1/4 cup each) and place on a parchment-lined baking sheet. Cover with another sheet of parchment; press a pan on top to flatten into disks.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, fry the corn cakes until crisp and golden on the bottom, about 3 1/2 minutes; flip, press lightly with a spatula and cook until golden on the other side. Continue with the remaining cakes, adding more oil as needed. Season the cakes with salt; place on a baking sheet and keep warm in the oven while you poach the eggs.
- Bring a deep pan of water to a simmer over medium-low heat; add the vinegar. Poach the eggs.
- Divide the corn cakes among 4 plates; top each cake with a poached egg, salsa and cheese; serve with avocado.
SWEET POACHED CORN
This corn is delicious. Cooking the corn in milk with a little sugar really makes a difference. It makes frozen corn taste just like it came off the cob.
Provided by Kim D.
Categories Corn
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium-sized saucepan, combine all ingredients.
- Cook, uncovered, over medium heat for about 10 - 15 minutes or until corn is heated through, stirring frequently.
- Strain corn with a slotted spoon, as you serve.
Nutrition Facts : Calories 199.5, Fat 6.8, SaturatedFat 3.3, Cholesterol 16.5, Sodium 348.7, Carbohydrate 32.8, Fiber 3, Sugar 8.4, Protein 6.9
POACHED LOBSTER OVER CORN AND CHERRY TOMATO SALAD
Steps:
- For the lobster: Fill an 8-quart stockpot halfway with water and bring to a boil over high heat. Add the wine, lemon juice, coriander, thyme, garlic and enough salt to taste like the ocean. Boil for 10 minutes.
- Add the lobster, cover the pot and cook for 8 minutes. Remove and let cool. Crack the lobster and remove the meat from the claws, knuckles and tail; cut the tail meat in half vertically. Toss the lobster meat with a splash of red wine vinegar and olive oil. Set aside.
- For the salad: Drizzle some olive oil in a large saute pan over medium heat, swirling to coat the pan; heat until shimmering. Add the garlic and a pinch of salt and red pepper flakes and cook until the garlic is golden brown; remove the garlic. Add the tomatoes, corn kernels and zucchini, toss to combine, and season with salt. Cook until the tomatoes start to burst, just a few minutes. Toss with three-quarters of the basil chiffonade.
- Place the arugula in a bowl, season with a pinch of salt, and lightly dress with a splash of red wine vinegar and olive oil. Transfer the arugula to a plate, top with the corn and cherry tomato mixture and then with the lobster meat. Garnish with the remaining basil chiffonade.
CORN CAKES WITH POACHED EGGS AND MANGO SALSA
Steps:
- In a small bowl, combine the mango, salsa, cilantro and onion; set aside., Separate 2 eggs. In a large bowl, combine the flour, cornmeal, baking powder, salt and pepper. In another bowl, whisk the remaining eggs, egg yolks, cream-style corn, milk and butter. Stir into dry ingredients just until blended. Fold in corn and onions. In a small bowl, beat egg whites and cream of tartar until stiff peaks form. Fold into batter., Pour batter by 1/4 cupfuls onto a greased cast-iron skillet or hot griddle. Cook on each side or until golden brown, 2-3 minutes. , Meanwhile, place 2-3 in. water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, 1 at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water., Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes. With a slotted spoon, lift eggs out of water. Serve with corn cakes and salsa.
Nutrition Facts : Calories 455 calories, Fat 25g fat (13g saturated fat), Cholesterol 392mg cholesterol, Sodium 1097mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 4g fiber), Protein 16g protein.
OLD FASHIONED PARCHED CORN
Make and share this Old Fashioned Parched Corn recipe from Food.com.
Provided by Iowahorse
Categories Lunch/Snacks
Time 20m
Yield 2 ears
Number Of Ingredients 3
Steps:
- In hot skillet melt lard.
- Add salt and shelled corn.
- Stir until a rich golden brown.
- Remove from skillet and let cool.
Nutrition Facts : Calories 115.5, Fat 12.8, SaturatedFat 5, Cholesterol 12.2, Sodium 1162.7
SWEETCORN FRITTERS WITH EGGS & BLACK BEAN SALSA
Get 4 of your 5-a-day in this healthy brunch dish. This recipe makes four servings - save half for another day if you're following our Healthy Diet Plan
Provided by Sara Buenfeld
Categories Breakfast, Brunch
Time 30m
Number Of Ingredients 14
Steps:
- Heat the oven to 200C/180C fan/gas 6 and line a large baking tray with baking parchment.
- Heat the oil in a small pan and fry the onion and pepper for 5 mins until softened. Meanwhile, mix the flour, spices and baking powder in a bowl. Add the onions, pepper, corn and 2 of the eggs, then mix together well.
- Spoon eight mounds of the mixture onto the baking tray, well spaced apart, then flatten slightly with the back of the spoon. Bake for 20 mins until set and golden.
- Meanwhile, mix together the salsa ingredients and poach 2 of the remaining eggs to your liking. If you're following our Healthy Diet Plan, serve four fritters on the day you make them, topped with half the salsa and the poached eggs. Chill the remaining fritters for another day. Reheat them in a pan or microwave and serve with 2 more poached eggs and the remaining salsa.
Nutrition Facts : Calories 437 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 12 grams sugar, Fiber 16 grams fiber, Protein 27 grams protein, Sodium 0.9 milligram of sodium
CORN CAKES WITH POACHED EGGS
These easy corn cakes are super tender thanks to the creamed corn in the batter. Top them with poached eggs and fresh salsa, and you get one of my favorite breakfasts. -Jamie Jones, Madison, Georgia
Provided by Taste of Home
Time 45m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine all salsa ingredients; let stand at room temperature while preparing corn cakes., In a large bowl, mix corn, muffin mix and water. Lightly grease a griddle; heat over medium heat. Pour batter by 1/3 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown., Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to surface of water, slip egg into water., Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Serve with corn cakes and salsa.
Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 187mg cholesterol, Sodium 1019mg sodium, Carbohydrate 58g carbohydrate (17g sugars, Fiber 5g fiber), Protein 12g protein.
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