Colourful Corn Recipes

STEAMED CORN ON THE COB

Steps:

• Gather the ingredients.
• Husk the corn and remove the silk. Trim off any discolored kernels or any that have been damaged by insects. Depending on the size of your steamer basket, you may need to cut the ears of corn in half so they are short enough to fit.
• Add 2 inches of water to a large pot and insert a steamer rack. Make sure the water is not touching the bottom of the steamer rack. If it is, pour some of it off.
• Cover the pot and bring the water to a boil over high heat.
• When the water begins to boil, place the corn into the steamer basket inside the pot using a pair of tongs.
• Cover the pot and let the corn steam for 4 minutes or until it turns deep yellow and crisp. If you prefer softer corn, steam for 7 minutes. For the softest corn, steam for 10 to 15 minutes. The longer you steam the corn, the more attention you must pay to the water level. Don't let it fall lower than 1 inch or it may run dry and scorch your pot.
• Turn off the burner and carefully remove the corn from the pot with tongs. Serve as is or with butter, salt, and pepper.

COLORFUL CORN SALAD

Steps:

• In a large bowl, combine the first 12 ingredients. In a microwave-safe dish, combine oil and garlic. Microwave, uncovered, on high for 30 seconds. Cool. Whisk in lime juice. Pour over corn mixture and toss to coat. Cover and refrigerate until serving.

COLORFUL CORN

Steps:

• In a large saucepan, cook corn according to package directions; drain. Add the butter, onion, green pepper and salt if desired. Cook over low heat for 3-5 minutes or until vegetables are heated through. Add milk; bring to a boil., Reduce heat; simmer for 2 minutes or until heated through. Remove from the heat; stir in tomatoes.

COLORFUL CORN SALAD

Steps:

• Combine the avocados, jicama, onion, bell pepper, corn, black beans, lime juice, cilantro, olive oil, cumin, 2 teaspoons salt and 1 teaspoon pepper in a medium bowl and adjust seasonings to taste. Chill at least 30 minutes and up to overnight before serving.

COLORFUL CORN SALAD

Steps:

• In a large bowl, toss together the corn, black beans, tomato, cucumber, orange pepper, onion, feta, and cilantro.
• In a small bowl, mix togther the olive oil, lime juice, sugar, cumin, salt and pepper.
• Pour the dressing over the veggie mixture and toss to coat well.
• Chill for about 2 hours before serving.
• Toss again and serve.

RAINBOW KETTLE CORN RECIPE BY TASTY

Steps:

• Line a baking sheet with parchment paper.
• Divide the sugar evenly between 6 small bowls, 2 tablespoons per bowl.
• Dye each bowl of sugar a different color by adding 1-2 drops of red, orange, yellow, green, blue and purple food coloring. Stir each bowl with a clean fork until the sugars are sandy in texture. Note: We recommend gel food coloring, as the colors are more stable. Only use 1-2 drops; a little goes a long way.
• Add 1 teaspoon of coconut oil and 2 popcorn kernels to a medium nonstick saucepan with a lid. Cover and place over medium-high heat. Once the kernels pop, reduce the heat to medium and add 2 tablespoons of popcorn kernels and 1 bowl of colored sugar. Immediately cover the pan and shake to combine. Cook, shaking the pan constantly to ensure that the sugar doesn't burn, while the popcorn pops. Once the pops are more than 3 seconds apart, remove the pot from heat. Carefully remove the lid away from your body and pour the popcorn onto the prepared baking sheet.
• Evenly sprinkle ¼ teaspoon salt over the hot kettle corn. Let the popcorn cool completely, transfer to a bowl. Repeat with the remaining colors, replacing the parchment paper as needed.
• Combine all of the popcorn in a large bowl. Toss to distribute the colors evenly. Serve immediately, or store in an airtight container for up to 2 days.
• Enjoy!

COLORED POPCORN

Steps:

• Put popcorn in a large bowl that you have lightly buttered.
• Put sugar and water in a small pan and boil to 238* on a candy thermometer (or until it forms a medium ball in cold water), adding the food coloring toward the last of the cooking.
• Pour over the popcorn & stir evenly, then sprinkle at once with the icing sugar. Make sure you continue stirring until the syrup turns sugary and the kernels separate. Enjoy!