Mini Corn Cakes Wchili Verde Recipes

MINI CORN CAKES W/CHILI VERDE

Steps:

• Corn Cakes: Mix the cornmeal, flour, salt, baking powder, egg, milk and butter to make a smooth batter. Stir in corn kernels and hot sauce. Brush a frying pan with oil. Preheat over medium heat. Drop heaped teaspoonfuls of mixture onto hot surface. Cook until crisp and golden, approximately 2-½ minutes per side. Cook pancakes to room temperature. Chili Verde: Place pork in large saucepan. Drain tomatillos and pour liquid into pan with pork. Cover and bring to boil. Stir, lower heat and simmer, covered, for 30 minutes. Uncover and add onions, garlic and oregano. Cook over high heat until liquid evaporates and meat is browned. Add tomatillos and broth. Cover; simmer over medium heat for 30 minutes, stirring occasionally. Add chilies, cumin, and hot sauce. Cover and simmer over low heat for 45 minutes, stirring occasionally. Remove from heat. Add cilantro and stir. To serve: Top each corn cake with spoonful of the Chili Verde. If desired, top with small amount of fresh salsa.

MINI CORN CAKES WITH AVOCADO AND TOMATOES

Steps:

• For the avocadoes and tomatoes: Slice the avocadoes in half lengthwise. Carefully remove the pit. Using a spoon, scoop out the flesh from the skin and then dice.
• In a large bowl, toss the avocadoes with the lime juice, chile paste, cilantro, garlic, and salt. Taste to make sure it is delicious and well seasoned. Cover with plastic and let sit.
• Toss the cherry tomatoes with olive oil and season with salt. Taste to makes sure they are delicious. Cover and let sit.
• For the corn cakes: Melt the butter in a small saucepan over low heat. Combine the cornmeal, flour, baking powder, and salt in a large bowl. Stir to combine. Make a hole in the center of the dry ingredients and add the eggs, milk, and melted butter. Stir until just combined. Add in the corn kernels and stir to combine.
• Coat a cast iron pan with olive oil and bring to a medium-high heat. Spoon the batter into the pan the size of half dollars. When the sides of the cakes have set and the bottom is lightly browned, turn the cakes over and cook on the other side.
• Remove the cakes and top with some avocado and a tomato half.

MINI CORN CAKES WITH GOAT CHEESE AND PEPPER JELLY

Steps:

• Whisk together the flour, sugar, cornmeal, baking powder, and salt in a medium bowl. In a small bowl, whisk together the milk, eggs, oil, and butter until smooth and combined. Add the milk mixture to the flour mixture, and stir just until the batter is combined; fold in corn kernels.
• Heat a cast-iron skillet over medium heat, and rub it with enough oil to coat the surface. Drop batter by the tablespoon to make 2-inch cakes. Cook until undersides are golden brown, 45 to 60 seconds; turn over, and continue cooking until other sides are browned and cakes are heated through, about 1 minute. To serve, top each cake with a slice of goat cheese and a dollop of pepper jelly.

SOUTHWESTERN MINI CORN CAKE APPETIZERS

Steps:

• In a bowl, combine corn, bell pepper, parsley and green onion.
• Stir in the pancake batter, salt and pepper.
• Heat a non-stick skillet over medium heat and brush pan with butter.
• Add heaping tablespoons of batter, cook until golden brown on each side. Remove and place in warm over while cooking rest of batter.
• Serve warm with small dollop of sour cream and garnish with chive.

SALSA CORN CAKES

Steps:

• In a large bowl, beat cream cheese and butter until smooth; add the eggs and mix well. Beat in the milk until smooth. Combine the flour, cornmeal, baking powder and salt; stir into cream cheese mixture just until moistened. Fold in the corn, salsa and onions. , Pour batter by 1/4 cupfuls into a large greased cast-iron skillet or hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with sour cream and salsa.

CHI CHI'S CORN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, beat butter with electric mixer until creamy. Add masa harina and water and beat until well combined.
• In food processor or blender, process corn in short pulses to coarsely chop. Leave several pieces of whole corn. Stir the processed corn and the cornmeal into the butter mixture.
• In a separate bowl, stir together sugar, cream, salt and baking powder until well combined. Stir sugar mixture into butter mixture and pour all into a 9x9-inch baking dish. Cover with foil.
• Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 50 to 60 minutes, or until pick inserted in center comes out clean. Remove baking dish from water bath and let rest 10 minutes. Serve using ice cream scoop or large spoon.

SOUTHWESTERN MINI CORN CAKE APPETIZERS

Steps:

• In a bowl combine corn, bell pepper, parsley and green onion. Stir in the pancake batter, salt and pepper. Heat a non stick skillet over medium heat. Brush pan with butter. Add heaping tablespoons of batter, cook until golden brown on each side. Remove from skillet. Place on baking sheet in warm oven, while continuing to cook remaining batter in the same way. Serve warm with small dollop of sour cream. Garnish of chive.

PALO VERDE'S GREEN CHILE CORNBREAD

Steps:

• Preheat oven to 325 degree f.
• Cream butter and sugar.
• Add eggs slowly, one at a time.
• Add chiles, corn and cheese, mixing well to incorporate.
• Sift together dry ingredients, then add and mix until smooth.
• Pour into well-buttered, square 9 inch pan and bake about 1 hour.

CHILI VERDE ESQUITES (MEXICAN CORN SALAD)

Steps:

• In a large serving bowl, whisk together lime juice and olive oil. Cut kernels off corn cobs. Add half to the serving bowl; stir in shallots and serrano, if desired. Set aside., Crumble sausages into small pieces. In a large cast iron or stainless steel skillet over medium-high heat, cook and stir sausage in canola oil until golden brown, about 5 minutes. With a slotted spoon, transfer sausage to paper towel. , In same pan, add remaining corn to drippings; cook over high heat, not stirring, until lightly charred on 1 side, 2-3 minutes. Transfer corn to shallot mixture; add sausage and 1/4 cup Cotija cheese. Toss to combine; let stand until cooled to room temperature, 15-20 minutes. Stir in 1/2 cup cilantro. Top with remaining 1/2 cup cilantro and 1/4 cup Cotija cheese.