John Copes Stewed Corn Recipes

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NAVAJO DRIED CORN SOUP



Navajo Dried Corn Soup image

recipe by Elaya K Tsosie Native American Traditional recipe A dried corn soup with pork and chilies

Provided by drhousespcatcher

Categories     Pork

Time 5h

Yield 2 quarts, 8 serving(s)

Number Of Ingredients 9

3 cups dried whole corn
12 cups water
1 1/2 lbs cubed pork (or beef)
1 diced onion
1 minced garlic clove
6 crushed red chili pods
1/2 teaspoon oregano
3 teaspoons salt
1/2 teaspoon black pepper

Steps:

  • Wash dried corn thoroughly, soak overnight, drain when ready to use.
  • Boil dried corn until tender - about 3 1/2 hours in 6 cups water.
  • Brown meat, add onion and garlic, saut‚ together until tender, drain off excess fat.
  • Add pork, chili pods, oregano, salt, pepper and 6 cups water to cooked corn.
  • Simmer for 1 hour or until the meat and corn are tender.
  • servings based on one cup not soup bowl.
  • Note:.
  • Dried corn may be cooked in a pressure cooker for 45 minutes at about 15 lb. pressure.
  • Phil's notes: An Old Smoky Ham soup base may be used in place of the salt pork. Please when dealing with the chilie pods make sure you don't touch your eyes. Wash your hands first and if for some reason you are cutting them, you might need a second washing to get rid of the burn. Note with the Old Smoky Ham base I also used Copes Toasted Dried Corn.

CREAM OF COPE'S CORN SOUP WITH SHRIMP AND WILD MUSHROOMS



Cream of Cope's Corn Soup with Shrimp and Wild Mushrooms image

Provided by John T. Edge

Categories     Soup/Stew     Milk/Cream     Mushroom     Lunch     Shrimp     Corn     Chive     Simmer     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 (first course) servings

Number Of Ingredients 17

For corn soup
1/2 cup finely chopped onion
3 tablespoons unsalted butter
1 (7 1/2-ounce) box Cope's toasted dried sweet corn
1 cup heavy cream
6 to 7 cups chicken stock or reduced-sodium chicken broth
3 flat-leaf parsley sprigs
1 thyme sprig
2 Turkish bay leaves or 1 California
4 black peppercorns
For mushrooms and shrimp
3/4 pound mixed fresh wild mushrooms
3 1/2 tablespoons unsalted butter, divided
3/4 pound medium shrimp in shell, peeled, leaving tail fan attached, and deveined
1/4 cup finely chopped chives
About 3/4 cup crème fraîche
Equipment: cheesecloth; kitchen string

Steps:

  • Cook corn and make soup:
  • Cook onion in butter in a 5- to 6-quart heavy pot over medium-low heat, stirring, until softened. Add corn, heavy cream, and 6 cups stock and bring to a boil.
  • Wrap parsley, thyme, bay leaves, and peppercorns in cheesecloth and tie with string to make a bouquet garni. Add to pot with 1 teaspoon salt and 1/2 teaspoon pepper and simmer, covered, 45 minutes.
  • Discard bouquet garni, then purée corn mixture in batches in a blender until smooth (use caution when blending hot liquids), about 2 minutes per batch. Strain soup as puréed through a fine-mesh sieve into a large heavy saucepan, pressing on and then discarding solids.
  • Return soup to a simmer, stirring occasionally, and keep warm over low heat. Thin with additional stock if necessary.
  • Cook mushrooms and shrimp:
  • Trim mushrooms, discarding any dark gills and tough stems, then slice or tear into bite-size pieces.
  • Heat 2 tablespoons butter in a 10-inch heavy skillet over medium heat until foam subsides, then cook mushrooms, stirring, until tender and golden, about 8 minutes. Season with salt and pepper.
  • Transfer mushrooms to a bowl and melt remaining 1 1/2 tablespoons butter in skillet. Meanwhile, toss shrimp with 1/4 teaspoon each of salt and pepper. Cook shrimp in butter, turning occasionally, until barely cooked through, 3 to 4 minutes. Return mushrooms to skillet and cook, stirring, 1 minute. Remove from heat and stir in chives and salt and pepper to taste.
  • Mound shrimp and mushrooms in shallow bowls, then add soup and top each serving with a dollop of crème fraîche.

CREAMED CORN



Creamed Corn image

Provided by R. W. Apple Jr.

Categories     side dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 7

2 7 1/2-ounce packages John Cope's dried sweet corn (approximately 4 cups)
6 cups milk
1 cup heavy cream
3 teaspoons sugar
3 teaspoons salt
4 tablespoons butter
Salt and freshly ground black pepper

Steps:

  • Place corn in large bowl with milk and cream. Cover and refrigerate for at least 4 hours, preferably overnight.
  • Add sugar, salt and butter. Transfer to saucepan and bring to boil, stirring to avoid sticking. Reduce heat to low and simmer, stirring occasionally, for 30 minutes. Season to taste with salt and freshly ground black pepper.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 8 grams, Carbohydrate 22 grams, Fat 23 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 14 grams, Sodium 640 milligrams, Sugar 15 grams, TransFat 0 grams

BAKED CORN CASSEROLE



Baked Corn Casserole image

Provided by Denise Landis

Categories     casseroles, side dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 6

1 7.5-ounce package John Cope's Toasted Dried Sweet Corn
5 cups milk
3 1/2 tablespoons melted butter, plus additional for the baking dish
1 teaspoon salt or to taste
1 tablespoon sugar
4 eggs, beaten until well blended

Steps:

  • Preheat oven to 375 degrees. Using a blender or food processor, chop the dried corn until finely ground.
  • In a large mixing bowl, combine the ground corn, milk, butter, salt, sugar and eggs. Mix well.
  • Butter a shallow 2-quart baking dish. Pour in the corn mixture. Bake until set and golden brown on top, about 1 hour. Serve hot.

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 12 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 7 grams, Sodium 391 milligrams, Sugar 11 grams, TransFat 0 grams

CHEF JOHN'S CREAMY CORN CUSTARD



Chef John's Creamy Corn Custard image

Corn custard is a wonderful side dish for all kinds of meats. Since it is so soft and light, texturally, it makes a great foil for things like barbecue pork, grilled steaks, and fried fish.

Provided by Chef John

Categories     Side Dish     Vegetables     Corn

Time 1h

Yield 6

Number Of Ingredients 8

1 tablespoon butter, or as needed, divided
2 cups corn
1 ½ cups heavy whipping cream
1 ¼ teaspoons salt
1 pinch cayenne pepper
½ cup cold milk
3 egg yolks
2 eggs

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Butter six 6-ounce glass or ceramic ramekins. Set ramekins into a 2-inch deep baking dish.
  • Place corn into a large saucepan and stir in cream, salt, and cayenne pepper. Bring to a simmer and remove from heat; stir in milk.
  • Transfer corn mixture to a blender and pulse several times to get the mixture moving. Blend on high speed until smooth and creamy.
  • Whisk egg yolks with eggs until smooth in a mixing bowl. Slowly whisk about 1/4 cup hot corn mixture into eggs until the corn mixture is incorporated. Repeat several times more until all the corn mixture is combined with eggs.
  • Divide corn mixture equally into the 6 ramekins. Pour hot tap water into the baking dish to come about halfway up the sides of the ramekins.
  • Bake in the preheated oven until custards are just set, 30 to 35 minutes. Let custards cool for about 10 minutes before serving in ramekins or unmolding onto serving plates. To unmold, insert a knife between the custard and the ramekin, go around the edge with knife to loosen, and turn over onto a plate to unmold.

Nutrition Facts : Calories 330.8 calories, Carbohydrate 14.4 g, Cholesterol 252.7 mg, Fat 28.6 g, Fiber 1.3 g, Protein 7 g, SaturatedFat 16.6 g, Sodium 558 mg, Sugar 3 g

JOHN COPE'S STEWED CORN



John Cope's Stewed Corn image

Number Of Ingredients 5

1 cup John Cope's Dried Corn
3 cups Boiling Water
2 teaspoons Sugar
2 teaspoons Salt
2 teaspoons Butter

Steps:

  • Stewed Corn...Add 3 cups of boiling water to one cup of John Cope's Dried Corn and soak 2 hours or longer.
  • Add 2 teaspoons of sugar, salt and butter to taste.
  • Let simmer a half hour or longer.
  • Add 1/2 cup of milk or cream and cook 5 minutes.

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