Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “corn”

Slow Roasted Corn with Chilli Lime Butter

Shopping at my local fruit merchant recently when, to my delight, there on display were tottering mounds of fresh corn in their husks,  Priced at four for $2.00 this was a bargain I could not go past…

This method of roasting fresh corn produces the sweetest, most delicious corn I have ever tasted.  So quick and easy it takes only minutes to prepare.

We had this for dinner last night with just some garlic bread to mop up the lovely butter and juices – lot’s of gnashing and slurping – it was sensational…   I also invested years ago in some little wooden handled corn forks – ideal for hanging on to your piping hot corn as you nibble away!

Chilli Lime Corn

Ingredients:

4 ears fresh corn, unhusked

150 grams salted butter, room temperature

1 teaspoon chili powder

1 lime, zested

1 lime, cut into wedges

Method:

Preheat oven to 180c.

Husk the corn removing the leaves and fine hair

Wrap all four ears in aluminium foil and seal well

Roast for around 40 minutes or until corn is soft when pierced with a skewer

In the meantime combine the butter with the chili powder and lime zest.

When corn is ready unwrap and place on plate

Rub the corn with soft butter mixture, and garnish with lime wedges.

 

 

Bon Appetit!  🙂

Potato, Bacon & Corn Hash

Some days you just hang on the fridge door gazing longingly into the depths and willing something interesting to pop up and shout “I’m delicious – cook me!”  I could only find a couple of potatoes sitting forlornly in the veggie crisper along with various bits and pieces so I decided to try to make Hash which seems to pop up in so many American movies (for some reason I always think potatoes and corn are an essential ingredient).  After a scout around the Internet I found the basics and was on my way…

The result was awesome and as I furtled through the pantry and the fridge I pulled together some quick and easy ingredients that magically turned into a terrific side dish.  The big tip is to always add about a tablespoon of butter at the end – it makes the end product so tasty and the texture is beautiful…  Vegetarians can omit the bacon but it really did add the most amazing flavour…  The ingredients below are enough for four as a side…

Corn and Potato Hash

Ingredients:

2 large potatoes cut into cubes

1 teaspoon onion salt

Pepper to taste

Olive oil

1 clove garlic grated

1 onion finely chopped

3 rashers streaky bacon finely sliced

2 small tins of corn kernels drained

6 baby Roma tomatoes sliced thickly

½ cup finely shredded fresh coriander (or parsley)

1 tablespoon butter

Salt & pepper to taste

Method:

Lightly coat the potato cubes in a small amount olive oil

Toss through the onion salt and some pepper

Place in a single layer on a roasting tray lined with baking paper to prevent sticking

Roast in an 180c fan-forced oven for about 20 minutes or until golden and cooked

In the meantime, fry the onion, garlic and bacon until brown and crisp in a small amount of olive oil

Throw in the potato cubes, corn, and chopped tomatoes

Add the coriander and butter and combine thoroughly

Season to taste

Serve piping hot as a side dish or with pasta and a main meal

 

Bon Appetit!  🙂

Lizzie’s Tuna Nachos

This isn’t strictly a recipe – more of an assembly of delicious ingredients that can be quickly thrown together when you are starved and need something hot and spicy RIGHT NOW!

Nachos are a wonderful dish.  They can be complicated and include refried beans and chili con carne or simple like the recipe below.  I sometimes add guacamole to this as well – it just depends what is available in the cupboard at the time…

It is quite a light meal if you use tuna or just corn.  I make them in individual bowls so the temptation to finish of a large plate and end up wishing you hadn’t isn’t an issue.  One small tin of corn and tuna will be enough for two bowls of nachos…

nachos

Ingredients:

Nachos (I use Mission brand)

Grated cheese

Small tin of tuna in chilli oil (I use Sirena brand)

Small tin of corn kernels

1 red onion, sliced finely

Sour cream

Taco Sauce

Hot Chipotle Sauce and parsley or coriander sprigs to decorate

Method:

To assemble place the nachos in a flat-bottomed bowl or plate vertically (you can place them flat but they look nicer standing up)

Sprinkle liberally with grated cheese

Spoon over broken up tuna

Sprinkle over corn

Add a little more cheese and spread slices of red onion over the top

Bake in a very hot oven until cheese is melted and bubbling

Top with a spoonful of sour cream and a couple of spoonfuls of taco sauce

Drizzle some hot sauce over the cream and top with parsley or coriander sprigs to serve

Note:  There are several brands of hot sauce available from the supermarket these days.  Sometimes we just use plain old Tabasco but the Chipotle Sauce give a real kick to the dish…

cholula-chipotle

Bon Appetit!  🙂

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