INDIAN STREET CORN SALAD
One of the most beloved street foods in India is also one of the simplest: corn on the cob, slow roasted over hot coals, over which you squeeze juicy lime wedges and sprinkle salt, cayenne pepper and whatever else the wallah has up his sleeve. It bears a striking resemblance to Mexican elote, which adds some salty, creamy cotija to the mix. Here's a salad inspired by this beloved street food! Feel free to add some cotija if you like. I keep this dairy-free for my dairy-free husband.
Provided by Aarti Sequeira
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a large cast-iron skillet over medium-high heat and heat until just beginning to smoke. Rub the corn with olive oil, then carefully lay into the pan. Cook until charred in patches all the way around and golden brown, 20 to 25 minutes, turning every 5 minutes. Remove and let cool.
- For the dressing: Meanwhile, whisk together the lime juice, cumin, cayenne, cardamom, chaat masala and salt and black pepper to taste. Slice the kernels off the cobs and tumble into a big bowl. Add the tomatoes, mint and cilantro. Toss with the dressing, and taste for seasoning. Serve!
AMY'S INDIANA CORN CASSEROLE
A delicious comforting casserole that will soon become a family-favorite side dish.
Provided by Anna
Number Of Ingredients 11
Steps:
- Step 1 Heat oven to 350 degrees F. Cook the bacon, chop into bite-size pieces and set aside. Step 2 Melt the butter in a large pot over medium heat. Saute the onion, celery, and peppers until soft. Stir in the flour, then the yogurt until well combined. Add the corn and most of the bacon bits. Season to taste with salt and pepper. Step 3 Pour the mixture into a 9 x 13-inch baking dish and sprinkle with the remaining bacon pieces and the parsley. Step 4 Bake for about 45 minutes, until lightly browned.
INDIANA CORN CASSEROLE
Delicious recipe for a corn side dish, very indulgent and rich. Great potluck dish for dinners. Note: for a lower-fat version of this, use half the bacon, butter, and flour.
Provided by cali_love
Categories Corn
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Dice bacon and cook. Drain and set aside. Reserve half of bacon drippings to saute the vegetables with.
- Melt butter over medium heat in a large pot.
- Saute onions, celery, and bell peppers until tender.
- Stir in flour, then sour cream, until well combined.
- Add in thawed corn and most of the bacon bits and season with salt and pepper at this time.
- Pour mixture into 9X13" glass baking casserole dish. Sprinkle on the remaining bacon bits over the top.
- Bake for 30-45 minutes, until top is lightly browned.
- Garnish with chopped parsley for that extra "pop" of color.
Nutrition Facts : Calories 610.1, Fat 50.6, SaturatedFat 23.5, Cholesterol 94.4, Sodium 608.3, Carbohydrate 30.5, Fiber 4, Sugar 5.2, Protein 13.1
INDIAN BAKED CORN
Corn is a popular side dish at our family gatherings, and this deliciously different recipe may be why! So colorful and zesty, it's a blue-ribbon winner and a time-tested treasure.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Prepare cornbread according to the package directions. Cool and crumble enough to measure 2 cups; set aside., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Crumble bacon and set aside. , To the drippings, add the celery, green pepper and onion. Saute for 2-3 minutes or until tender. Remove from the heat; set aside., In a saucepan, melt 1/2 cup butter. Stir in the milk, corn, jalapeno, pimientos, sugar, salt, vegetable mixture and bacon. Add 1 cup cornbread crumbs. Cook for 8-10 minutes or until heated through., Transfer to a greased 8-in. square baking dish. Melt the remaining butter; toss with the remaining crumbs. Sprinkle on top of batter. Bake at 350° for 18-20 minutes or until bubbles around the edges and is golden brown.
Nutrition Facts :
ORE-IDA SWEET HEAT CORN CASSEROLE
Chipotle chile powder brings a touch of heat to this easy, creamy, cheesy corn casserole with hash brown potatoes.
Provided by Ore-Ida
Categories Trusted Brands: Recipes and Tips Ore-Ida®
Time 55m
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees F.
- Mix eggs, sour cream, milk, onion powder and chipotle chile powder in large bowl until blended. Add hash brown potatoes, whole kernel corn, cream-style corn, shredded Cheddar cheese, and chopped peppers; mix well.
- Spoon into 13x9-inch pan sprayed with cooking spray.
- Bake 40 to 45 min. or until potato mixture is heated through and top is golden brown.
Nutrition Facts : Calories 242.5 calories, Carbohydrate 37.3 g, Cholesterol 56.2 mg, Fat 8 g, Fiber 3.9 g, Protein 8.9 g, SaturatedFat 4.4 g, Sodium 380.3 mg, Sugar 3.8 g
INDIANA CORN LOVER'S CASSEROLE
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a large bowl, combine eggs, corn, sour cream, butter, cheese, onion, and chiles. Gently fold in corn muffin mix until moistened. Spread mixture into a greased 2-quart baking dish. Bake 60-70 minutes, or until golden brown on top and center is set. Makes 4-6 servings.
Nutrition Facts : Nutritional Facts Serves
HOOSIER CORN CASSEROLE
This recipe combines the comforting tastes of my home state with my love of using garden-fresh herbs in my cooking. From Thanksgiving turkey to grilled pork chops in summer, any entree is enhanced with this savory side.-Joyce Manier, Beech Grove, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, saute the green pepper, onions, chives and rosemary in butter and oil until tender. Add bacon bits; cook 1 minute longer. Set aside., In a large bowl, combine the eggs, sour cream, cream, flour, salt and peppers. Stir in the corn, 1 cup cheese and green pepper mixture until blended. , Pour into a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with tomatoes and remaining cheese. Bake 5-10 minutes longer or until cheese is melted and a knife inserted in the center comes out clean.
Nutrition Facts : Calories 261 calories, Fat 14g fat (8g saturated fat), Cholesterol 121mg cholesterol, Sodium 364mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein.
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