Tag Archives: corn

Corn Atole (Sweet Corn and Milk Beverage)

This is one of the most popular beverages in Guatemala, and it can be made with yellow or white corn.  I learned how to make it using yellow corn, and you can choose to make it either with water or with milk.  I prefer to prepare it with milk, because it gets a more consistent and creamy texture, but it is up to you.   When you reach step 5 of the procedure, it is important that you stir the mixture all the time, otherwise it can curdle.

For those of you who are not familiar with corn atole, this is a traditional Central American hot beverage made from corn that is blended (raw) with a little water or milk, and then cooked with some sugar an cinnamon until it thickens up, resulting in a silky smooth beverage.  In Guatemala we especially like to drink this in the “cold” months at the end of the year.  We would love to hear about you trying our recipe!

Helga

Corn Atole (sweet corn and milk beverage)

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Summer Succotash with Chicken & Avocado

It’s not succotash if it doesn’t have lima beans and corn in it!  I get curious about food and about certain dishes’ history, so I browsed around and learned that succotash was first prepared by Native Americans and it is now a dish that is mostly popular in the South and New England.   For me, it turned out to be a convenient and delicious new way to prepare vegetables at home. Plus, I can’t remember the last time I had lima beans, and I love them!

Actually, it had been so long since I had lima beans, that I hadn’t actually cooked them myself. In Guatemala we don’t usually use frozen produce or fruit, so if you want lima beans, you cook them yourself. I learned the hard way that you have to peel them first, before cooking them.  That wasn’t so much fun.   I went online to find a procedure to cook lima beans and all websites said the same thing. It said to soak them overnight, then cook them for about 45 mintues.  So I did. Then, I realized…they didn’t look green. Wait, what about peeling them!? I opened one, and there it was… green mush inside. It was too late. Sufferin’ Succotash, indeed.

Cooking Lima Beans: Take 2.  Thankfully, Mariano was on his way home and was able to run to the store and get me some more.  Sandra, who comes over a couple of times a week to help me with the cleaning, was there that day.  She just laughed and told me you have to peel them before cooking them, and that once they are peeled, they take about 5 minutes to cook.  Grrrr!   So, here’s my note on cooking lima beans at home, for those of us who can’t find frozen ones:

First, peel them and then drop them into a pot of boiling water for about 5 minutes.  They will be soft, but still firm enough to keep their shape.

I do hope you try this recipe, it’s definitely worth it!

Helga

Summer Succotash with Chicken & Avocado

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Avocado and Corn Salad with Cilantro Vinaigrette

I found THE BEST salad recipe! I know you will love this and it will become one of your favorites.  It’s so good, I’ve already made it about 4 times.  I know we’re all trying to eat more healthy foods, and I for one do try to include healthy and low fat meals during the week so we can indulge and eat things like pizza, cake or a cheeseburger on the weekend.  So, if I absolutely HAVE TO eat more vegetables, this is how I want to eat them… this is my kind of healthy dish.

It is not only an avocado and corn salad, it includes other chopped fresh veggies and a flavorful vinaigrette, I’m still not sold on the leafy salad variety…they’re not so filling.  This has a mixture of textures and flavors that balance off wonderfully, not to mention it looks great.  (Well, my photo isn’t so hot, the avocado I used was a little soft… but I promise it looks great served on a plate).  The crisp cucumber against the soft cheese, tart tomatillos with buttery avocados and all the flavors blended with a perfect cilantro vinaigrette are a real treat to your taste buds.   I’ve paired this with spicy chicken wings, or grilled chicken and I have had great comments about it from my family.

I did mess around with the original recipe, which called from grilled corn (not gonna happen), feta cheese (eeeeh…I prefer farmer’s cheese for this salad) and it did not include tomatillos.  In Guatemala, we use tomatillos to make “Salsa Verde”  which is  a sauce used in a variety of Latin recipes. The thing is, we mostly use cooked tomatillos for our dishes.  Go ahead and try to slice up a few of them on your next salad (uncooked), you will love them!

For our Guatemalan readers, use queso fresco, queso de capas or queso panela for this.

Helga

Corn and Avocado Salad with Cilantro Vinaigrette

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Corn Soup

I tried this recipe as an alternative to serve corn.  I liked that it required few ingredients and that the procedure was so easy, it is perfect for my busy weekday cooking.   This recipe is enough for 8 servings, you can easily divide the recipe to suit your quantity needs, or you can freeze half of it for another day. It keeps for up to 6 months!

If you would like to know about the health benefits of corn, go to our published post here. You ‘ll find interesting information as well as a round up of some our recipes containing corn.

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Corn Soup

Recipe Adapted from
Martha Stewart
Serves 8

Ingredients

16 ears yellow corn
4 tablespoons butter, (cut into small pieces)
1 tablespoon coarse salt
2 teaspoons paprika
1 teaspoon pepper
1 teaspoon sugar
Tortilla chips, (optional)
Lime wedges, (optional)
Scallions, sliced, (optional)

Procedure:

  1. Remove husks and silks from corn. Holding ears in a large bowl, slice off kernels (to yield about 10 cups). When slicing corn from cobs, work in a deep bowl to catch the kernels and any juices. In two batches, puree kernels and accumulated juices with a total of 2 cups water until chunky.
  2. In a large saucepan over medium-high heat, cook pureed corn, butter, 4 cups water, paprika, pepper, sugar and salt until butter is melted and soup is heated through, 5 minutes.
  3. Serve hot, garnished with tortilla chips, lime wedges, and sliced scallions, as desired.

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