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Cooking, Recipe and Food Blog

Ham Corn and Capsicum Pasta

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Ham corn and capsicum pasta is a yummy dish which can be served like a salad or as a warm main dish. You can use leftover ham or other meats for it too. Chili flakes can give it a touch of spice if preferred.

 

Serves 4

Ingredients:

3 slices ham off the bone

400g spiral pasta

50g baby rocket leaves

1 red capsicum, sliced

300g can corn kernels, drained

1/4 cup finely grated parmesan

1 1/2 tablespoons olive oil

3 teaspoons red wine vinegar

1 teaspoon Italian seasoning

 

Cook the pasta in a pot of salted boiling water according to packet instructions or until it is al dente. Drain and set aside.

Combine the Italian seasoning, olive oil and red wine vinegar in a small bowl. Whisk until well combined. Season it with salt and pepper.

Place the pasta in a large bowl. Add the corn, capsicum, rocket, Parmesan and red wine vinegar and olive oil mixture. Gently toss to combine all the ingredients. Adjust the taste with salt and pepper if desired. Serve warm, at room temperature or cold.

 

Image from  [F]oxymoron

Corn Casserole

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This quick and easy casserole is a sure hit. It is a perfect side to any meat or chicken dish and it can be a yummy snack. You can also place the corn mixture in individual muffin cups instead of a baking dish. Feel free to add more cheese and butter to make it tastier.

 

Ingredients:

2 eggs, beaten

1  15oz. can cream-style corn

1  8oz. container sour cream

1/4 cup butter, melted

1  15oz. can whole kernel corn, drained

1 1/2 cups shredded Cheddar cheese

1/2 cup chopped onion

1  4oz. can diced green chilies, drained

1  8.5 oz. package dry corn muffin mix

 

Preheat oven to 350F and grease a 2 quart casserole dish.

Combine the eggs, cream style corn, sour cream and melted butter in a large bowl. Add the whole kernel corn, cheese, onion and chili. Stir in the corn muffin mix until it becomes moistened. Transfer the corn mixture to the greased dish.

Bake the casserole for 45 minutes to an hour or until it is golden brown. Insert a knife and make sure it comes out clean to test doneness. Let it stand for 5 minutes before serving.

 

Photo Courtesy Of: brookage

 

Corn in White Wine

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Corn is a common side dish. It can be eaten boiled, grilled or steamed straight from the cob. Corn kernels on the other hand can be eaten as is or they are mixed with other vegetables. Here’s a simple recipe that is easy to prepare and definitely delectable. It is best served with pork, chicken and even fish.

 

Ingredients:

1 tablespoon olive oil

2 432g can sweet corn kernels, drained

1 cup dry white wine

2 cloves garlic minced

1/4 cup butter

2 tablespoons chopped fresh tarragon leaves

Salt and pepper to taste

 

In a large saucepan, heat the oil under medium heat. Sauté the garlic for 2-3 minutes or until it is fragrant. Add the corn and stir-fry for 3-5 minutes or until heated. Pour in the wine and add half of the tarragon leaves. Cover and bring it to a boil. Reduce the heat and let it simmer until the liquid evaporates. Add the butter and stir until it melts. Season it with salt and pepper. Transfer to a bowl and garnish with the remaining tarragon leaves.

 

Photo Courtesy Of: plasticrevolver

 

Okra, Corn and Tomatoes

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A lot of people are not fond of okra because it is slimy. The secret is to slice it right before you cook it. You can also sear it in high heat to reduce the slime factor.

 

Ingredients:

5 tablespoons vegetable oil

1 celery rib, sliced thinly

1/2 onion, sliced thinly

1 jalapeño, seeded and chili

3 garlic cloves, minced

1 tablespoons tomato paste

2 tablespoons red wine vinegar

1 1/2 cups chicken or vegetable broth

1 teaspoon minced fresh rosemary

3/4 lb. fresh okra

2 cups canned corn kernels

5 plum tomatoes, diced

Salt and pepper

 

Heat the vegetable oil in a large saucepan. Sauté the onions until they are translucent. Add the garlic, corn, jalapeno and celery. Cook it for 3-5 minutes.

In a small bowl, combine the broth, vinegar and tomato paste. Mix well. Pour it in the pan of vegetables. Add the rosemary and season it with salt and pepper. Bring it to a boil.

Slice the okra and fry it in a skillet over high heat. Cook it for 2-3 minutes per side or until they are brown.  Once it is done, add it to the boiling sauce along with the tomatoes. Reduce the heat and simmer for 5 more minutes. Remove from heat and season it with salt and pepper. Serve with rice or bread.

 

Photo Courtesy Of: robanhk

 

Chicken and Sweetcorn Chowder

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A quick, easy to make and delicious soup with a range of flavours and textures in this dish. It’ll keep overnight, so it’s okay to have for two days running, but don’t freeze it.
Chicken and Sweetcorn Chowder
If you prefer, you can remove the Chicken from the soup when tender and cooked, in order to be served separately.

To Serve 2
2tsp Oil
15g Butter
1 Small Onion, chopped finely
1 Chicken Leg Quarter, or 2-3 Drumsticks
1tbsp Plain Flour
600ml Chicken Stock
½ Small Red, Yellow or Orange Pepper, deseeded and finely chopped
2 Large Tomatoes, peeled and chopped
2tsp Tomato Puree
200g Can of Sweetcorn, drained
1tsp Dried Oregano
1/4tsp Ground Coriander
Salt and Pepper

1. Heat the Oil and Butter in a medium Saucepan over a medium-low heat, and fry the Onion gently until it begins to soften.
2. Halve the Chicken Quarter, and fry in the pan with the Onions until golden brown all over.
3. Add the Flour to the pan, and cook for a further two minutes, before adding the Stock. Bring the mixture to the boil, and simmer for five minutes.
4. Add the Pepper, Tomato, Tomato Puree, Sweetcorn, Oregano and Ground Coriander, and season to taste. Cover and simmer for twenty more minutes, until the Chicken is very tender.
5. Using a slotted spoon, remove the Chicken from the pan, strip the flesh and skin from the bone, and chop finely. Return the meat to the pan, and season to taste again.

Serve fresh from the pan, along with crusty rolls or bread.

Photo Courtesy of: Stu_spivack