Best 3 Corn Delight Recipes
**Corn Delight: A Culinary Journey Through Sweet and Savory Sensations**
Embark on a delectable culinary adventure with Corn Delight, a collection of tantalizing recipes that showcase the versatility and irresistible charm of corn. From sweet to savory, these dishes promise a symphony of flavors that will elevate your taste buds to new heights. Whether you're seeking a hearty main course, a refreshing side dish, or a tempting dessert, Corn Delight has something for every palate. Explore the vibrant world of corn as we delve into a medley of culinary creations, each offering a unique expression of this beloved ingredient.
CORN DELIGHT
Make and share this Corn Delight recipe from Food.com.
Provided by GeeWhiz
Categories Corn
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In skillet sauté onion in butter until translucent.
- Add milk and cream cheese then stir to mix well.
- Add corn and cook till heated through; serve.
Nutrition Facts : Calories 203.3, Fat 12, SaturatedFat 7, Cholesterol 33.2, Sodium 448.7, Carbohydrate 22.9, Fiber 2.4, Sugar 3.1, Protein 5.1
NON-EVIL TURKISH DELIGHT
Rosewater-Pistachio Candy
Provided by Liz Gutman
Categories Candy Nut Tree Nut Pistachio Edible Gift Candy Thermometer
Yield Makes about 100 one-inch candies
Number Of Ingredients 23
Steps:
- 1. Generously coat the baking sheet with cooking spray, and set it aside.
- 2. Make the sugar syrup: Combine the sugar, honey, water, and cream of tartar in a medium-size (4-quart) saucepan, and mix with the heatproof spatula to combine. Bring the mixture to a boil over high heat, and insert the candy thermometer. Reduce the heat to medium-high and cook, without stirring, until the temperature reaches 260°F/127°C (hard ball stage), about 15 minutes.
- 3. Meanwhile (keeping an eye on the sugar syrup), make the cornstarch mixture: In a large (6-quart) saucepan, whisk together the cornstarch, confectioners' sugar, water, and cream of tartar to combine. Once the sugar syrup reaches 250°F/121°C (firm ball stage), place the cornstarch mixture over medium heat and cook, stirring constantly with the whisk; it will thicken and boil quickly, 2 to 3 minutes. Turn off the heat, but leave the mixture on the hot burner; stir well a few times with a whisk, and set aside.
- 4. At this point, the sugar syrup should be close to 260°F/127°C (hard ball stage); when it reaches that temperature, remove it from the heat and carefully pour it into the cornstarch mixture. Stir well with the whisk to combine. Bring everything to a low boil over medium heat. Then reduce the heat to low and cook at a low simmer, stirring frequently with the spatula, until the mixture is thick and gluey and a light golden color, 30 to 45 minutes. Don't turn your back on it! You need to make sure to scrape the bottom of the pan with the spatula every few minutes to prevent scorching and lumps.
- 5. Remove the pan from the heat and add the flavorings: stir in the rosewater, pistachios, and food coloring (if using).
- 6. Wearing oven mitts, immediately pour the candy into the prepared baking sheet. Place a piece of plastic wrap directly on the surface of the candy to prevent it from forming a skin as it cools. Allow it to cool until it has set and is firm and cool to the touch, 6 to 8 hours.
- 7. Gently peel off the plastic wrap. Dust the cutting board with the confectioners' sugar. Run the tip of a paring knife between the candy and the sheet, and gently turn the candy out onto the prepared board.
- 8. Place the cornstarch mixture in a medium-size bowl. Generously coat a sharp chef's knife with cooking spray, and use a gentle slicing motion to cut the candy into 1-inch squares. Dredge the pieces in the cornstarch mixture until well coated.
- Store the Turkish delights, layered with wax paper, in an airtight container at cool room temperature for up to 1 month.
JIFFY SCALLOPED CORN CASSEROLE
Make and share this Jiffy Scalloped Corn Casserole recipe from Food.com.
Provided by Jo in Arlington
Categories Cheese
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Beat eggs slightly.
- Add sour cream, butter and corn.
- Fold in dry Jiffy corn mix.
- Put in baking disk (I used a 9 x 7).
- Sprinkle cheese on top.
- Bake at 350 for 45-60 minutes.
- Make sure center comes out clean.
- Another rendition is to mix in the cheese-- this was very good since it spread the cheese throughout the corn.
Tips:
- Use fresh corn: Fresh corn has a sweeter flavor and is more tender than frozen or canned corn.
- Boil the corn in salted water: This helps to enhance the flavor of the corn.
- Add aromatics to the boiling water: Aromatics such as bay leaves, thyme, and peppercorns can help to infuse the corn with flavor.
- Cook the corn until it is tender: The corn should be cooked until it is tender but still has a slight bite to it.
- Serve the corn hot or cold: Corn on the cob can be served hot or cold. If you are serving it cold, you can grill or roast the corn first.
Conclusion:
Corn on the cob is a delicious and versatile dish that can be enjoyed in many different ways. Whether you are grilling it, roasting it, or boiling it, there is a corn on the cob recipe out there for everyone. Serve corn on the cob as a side dish, appetizer, or even a main course. With so many different ways to prepare it, corn on the cob is a dish that you can enjoy all summer long.
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