Corn Panini

Tired of having the same items for breakfast? Try corn panini. It is super easy and super fast and will add a spurt of healthy taste to the start of your day.

Ingredients

1 corn on the cob or 1/2 cup frozen corn kernels

2 tbsp unsalted butter or ghee

2 tbsp plain flour

1 cup milk

2 tbsp grated cheese (optional)

1 tsp salt

1 tsp pepper

Bread slices

Corn Panini

Remove the corn kernels from the cob and blanch till soft. If using frozen kernels, thaw them and blanch them.

Blanching keeps corn juicy and soft and retains the flavour.

Drain and pulse in a grinder till half the corn kernels turn into a coarse mixture.

Heat butter in a pan and add the flour. Roast till slightly pink.

Remove from heat and add the milk. Whisk to remove lumps. Put it back on the gas and simmer till you get a thick sauce. Remove from heat. Add salt, pepper and cheese. Mix till cheese dissolves.

Spread in between two slices of bread and toast in a sandwich maker. Serve hot.

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Chilled Corn and Coconut Soup

This recipe has been submitted to Monthly Mingle for Dec 2009 being organized by What’s for Lunch Honey? and Tongueticklers.

I recently read The Kitchen Confidential by Anthony Bourdain. The chef is describing the turning point of his life. He was less than 10 years old and had gone to France to visit relatives. That was when he tasted French cooking for the first time. Soup was served and it was cold. He was so taken by surprise that a cold soup and a yummy one at that could exist that it left an indelible mark on him. Funnily, it has also made a huge impact on me and the incident, though experienced only second hand, will always stay with me. This recipe of chilled corn and coconut soup is in memory of that moment when I felt the shock cold soup brought to a top chef when he was a little boy.

The recipe is simple in itself and very wholesome. A beautiful blend of corn and coconut milk, the flavor is enhanced by jalapeno chile and the simple art of reduction.

Ingredients

200 ml coconut milk

2 cups sweet corn

2 cups water

1 jalapeno chile

Salt and Pepper

A dash of lemon juice

Chilled Corn and Coconut Soup

Deseed jalapeno chile and chop it into little pieces. Pour water in a pot. Add chopped chile, corn and coconut milk. Bring to a boil and then let it simmer for 30 mins. Let it cool.

Pass the soup through a blender. Sieve and discard solids. Season with salt and pepper.

Chill overnight or for 4-5 hours.

Add lemon juice only just so much. Serve cold.

Garnish – Black pepper and corn kernels.

Macque Choux – Spicy Sweet Corn Side Dish

Macque Choux (pronounced Moch Shoo) is a corn dish sautéed with vegetables straight from Louisiana, USA. It is said to be invented by the Cajun tribe of the state and so macque choux is also sometimes understood to be a blend of corn with cajun spices.

Corn straight off the cob can be used in this dish. Some people use creamed corn also giving the dish a pureed look. I had a bag of frozen sweet corn sitting in the freezer and HD asked to make “something nice” out of it sometime so I landed with this dish. It is really easy and as long as you don’t overcook the corn, it turns out as a great side accompaniment to your meal.

Preparation Time – 10 mins

Servings – 4

Ingredients

250 gms sweetcorn (frozen and thawed)

1 green bell pepper (seeded and chopped)

1 large onion (sliced)

1 tomato (diced)

1 tblsp ginger (chopped finely)

1 tblsp garlic (chopped finely)

Salt and pepper to taste

2 tsp vegetable oil

2 tblsp green coriander leaves (chopped finely)

For the dressing

½ tsp sugar

2 tbsp vinegar

1 tsp mustard sauce

1 tsp green chilli sauce

1 tsp red garlic chilli sauce (optional)

Heat the oil in a pan and fry the onions till light pink in color. Saute the bell pepper, ginger and garlic in it. Add sweetcorn, sprinkle a little water on it and cover the pan for 2-3 mins while leaving the gas on sim to allow sweetcorn to become tender. Remove the cover and let the corn cook for another 2-3 mins. Make sure the corn does not get overcooked or it will become too dry for taste.

Mix the dressing ingredients in a bowl. Transfer sweetcorn mixture to this bowl. Add salt and pepper and mix thoroughly. Garnish with tomatoes and coriander leaves. Serve hot.