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Old 10-16-2008, 02:05 PM   #11
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There must be a national corn council website or something with tons of recipes for corn.
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Old 10-16-2008, 02:08 PM   #12
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How about making your own corn tortillas?
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Old 10-16-2008, 02:47 PM   #13
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Quote:
Originally Posted by Andy M. View Post
There must be a national corn council website or something with tons of recipes for corn.
That is a great idea, I'll look into that.

Grantkat, tortillas are made with a special corn meal, not fresh corn.

pds, that recipe is just what I was hoping to see

thanks again jabbur!!
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Old 10-16-2008, 02:53 PM   #14
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oops, sorry, I thought maybe once the corn dried out you could grind it to make a corn meal! : /
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Old 10-16-2008, 05:05 PM   #15
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Corn salad, corn casserole, grilled corn....
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Old 10-16-2008, 05:08 PM   #16
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Corn salad, corn casserole, grilled corn....
thanks jeeks...corn casserole I can visualize, but corn salad? would that be a green salad with corn? and how do I keep the kernals from falling through the grill grates?
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Old 10-16-2008, 06:33 PM   #17
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Miss Beth...Did you cut off whole kernals or did you cream it???
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Old 10-16-2008, 07:01 PM   #18
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Uncle Bob, the cutter is set to cut whole kernal, and dh mans the cutter. For the most part it is whole, but there is also a fair amount of milk. It is not intentionally creamed. Got any ideas?
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Old 10-16-2008, 09:43 PM   #19
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Uncle Bob, the cutter is set to cut whole kernal, and dh mans the cutter. For the most part it is whole, but there is also a fair amount of milk. It is not intentionally creamed. Got any ideas?
The corn is perfect for....



Corn Maque Choux
(Pronounced... Mock Shoe)



2-4 Cups of Corn
1/2 stick Butter or about 3-4 Tbls. bacon drippings
1 medium onion diced
1 medium bell pepper diced (red, green or both)
1 Tomato diced…
2-3 cloves garlic diced fine
1/2 to 3/4 pound of Crawfish, Shrimp, Chicken, Tasso, or Andouille (optional)
Salt, Black Pepper, Cayenne, Thyme to taste
1/2-1 Cup Chicken Stock
1/3 Cup Milk/Cream
1 Tbls Sugar...(optional)

Heat the fat in a 10-12 inch pan. Sauté the onion, and pepper over medium heat for 5-10 minutes. Add the tomato, salt, pepper, cayenne, garlic, and thyme…Stir for 5 minutes or so. Stir in the corn until well combined….Reduce heat, and simmer adding just enough chicken stock along to cook the corn tender…The mixture will be thick…Add any of the meats or seafood and cook until just done Stir in the milk/cream...and let it reduce by about half. Sugar can be added with the milk if you like…I don’t…

The quantities are just something to go by...When I make this stuff I don measure nuttin! I just shoot from the hip. Feel free to add to or delete from. With the addition of the meats, seafood etc. It can be a full meal deal. I usually make it as a side dish.

Enjoy!
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Old 10-17-2008, 06:29 AM   #20
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okay Uncle Bob, I love the looks of this recipe, especially since I keep all these ingredients in stock....well, except for the crawdads and swimp..

printed and saved this recipe, many thanks...
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