Thai Corn Recipes

THAI CORN CHOWDER

Thai Corn Chowder image

Provided by Food Network Kitchen

Time 1h10m

Yield 4 servings

Number Of Ingredients 17

Ingredients

4 ears corn
2 cups diced red-skinned potatoes (about 12 ounces)
3/4 cup chopped scallions
2 tablespoons grated peeled fresh ginger
4 cloves garlic, smashed
8 black peppercorns
1 stalk lemongrass, cut into thirds (optional)
4 tablespoons unsalted butter
Kosher salt
1 red jalapeno pepper, seeded and minced
1 13 .5-ounce can coconut milk
8 fresh basil leaves
8 fresh mint leaves
4 radishes, thinly sliced
1/4 cup roughly chopped fresh cilantro
Juice of 1/2 lime, plus lime wedges for garnish
1 tomato, seeded and diced

Steps:

Cut off the corn kernels; set aside. Combine the cobs, 1 cup potatoes, 1/2 cup scallions, 1 tablespoon ginger, the garlic, peppercorns and 5 cups water in a pot. Smash the lemongrass, if using, and add to the pot. Bring to a boil, then simmer for 25 to 30 minutes.
About 10 minutes before the broth is finished, melt the butter over medium-high heat in a separate pot. Add the remaining 1 cup potatoes, season with salt and cook until slightly soft, 5 minutes. Add the remaining 1 tablespoon ginger and the jalapeno; cook 1 minute. Add the corn kernels; cook until the vegetables are just tender, 3 to 4 minutes.
Strain the broth, pressing out as much liquid as possible; discard the solids. Add 2 cups of the strained broth to the potatoes and corn; bring to a boil, cover and simmer for 10 minutes. Add the coconut milk, basil and mint; season with salt. Stir until simmering. Remove from the heat and add the radishes, cilantro and lime juice. Top with diced tomato and the remaining 1/4 cup scallions and serve with lime wedges.
Per serving: Calories 407; Fat 32 g (Saturated 25 g); Cholesterol 30 mg

THAI SPICY GRILLED CORN ON THE COB

Thai Spicy Grilled Corn on the Cob image

Make and share this Thai Spicy Grilled Corn on the Cob recipe from Food.com.

Provided by Shug22

Categories Corn

Time 9m

Yield 2 mini ears, 1 serving(s)

Number Of Ingredients 2

Ingredients

2 miniature corn cobs
1 tablespoon Thai hot chili mayonnaise

Steps:

I heated a black iron skillet with grill lines on high heat, on the stove! When really hot place two mini cobs on pan and rotate until evenly blackened. Plate them and brush all sides with spicy hot Thai mayonnaise. Enjoy your new favorite food!

Nutrition Facts :

THAI CORN CAKES

Thai Corn Cakes image

Make and share this Thai Corn Cakes recipe from Food.com.

Provided by Sharon123

Categories Corn

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 cups fresh corn kernels (or frozen)
3 tablespoons chopped cilantro
2 tablespoons garlic, peeled and chopped
1 jalapeno, seeded and chopped
2 tablespoons red bell peppers, seeded, chopped
3 eggs, beaten
1 tablespoon cornstarch
1 teaspoon salt
3/4 teaspoon fresh coarse ground black pepper
1/4 cup corn oil (for frying)
mixed salad green (for garnish)

Steps:

Preheat oven to 350*F.
Spread corn out in a single layer on a lightly oiled baking sheet.
Roast corn for 12 to 15 minutes. Cool and divide into 2 batches.
While corn is cooking, prepare chopped ingredients(cilantro, garlic, jalapeno,and bell pepper). Combine 1 batch of corn with eggs, cornstarch, chopped ingredients, salt, and pepper. Purée in a food processor. Fold in remaining corn by hand.
Heat corn oil to medium high in a skillet. Drop in 12 heaping tablespoons of batter and fry until golden brown, turn over and fry other side till golden brown. Serve with a dipping sauce if desired. Enjoy!

Nutrition Facts : Calories 194.8, Fat 12.5, SaturatedFat 2.1, Cholesterol 105.8, Sodium 435.1, Carbohydrate 17.5, Fiber 2.4, Sugar 2.9, Protein 5.9

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