Corn Patties

Corn Patties

(Misir Mucver)

1 + 1/3 cup whole kernel corn, in can
1 egg
1/3 cup yogurt, plain
1/2 cup yellow corn meal
3 tbsp all purpose flour
1 tsp baking powder
4-5 fresh mint leaves, chopped
1/4 cup mozzarella, shredded
1/2 tsp cinnamon
Salt
Pepper

Sunflower oil
1 tsp butter

Mix all the ingredients in a bowl. Pour some sunflower oil in a large skillet, about 1 cm deep. When the oil warms up, take a lump of the mixture (a couple large spoons' worth) and put in the skillet. Fry each side approximately 3 minutes at medium-high heat. When done, put the pieces on a plate with a paper towel to soak up extra oil.

http://turkishcookbook.com/

SWEET CORN CAKE

The kids think it's as good as a dessert.  I normally add an extra small can of plain sweet corn, to give it a little extra crunch.  It's great even without it, though.

SWEET CORN CAKE
Chandra (chaneden) adapted from allrecipes.com

1 - 8oz pkg Jiffy Cornbread Mix
1/3 cup milk
1 egg slightly beaten
1 - 8 oz can creamed corn
½ cup white sugar

1. Preheat oven to 350 degrees. Spray 9x9 pan with non-stick cooking spray. (A smaller pan will make a thicker cake which is preferred over a thinner one.)
2. Place cornbread mix in bowl. Stir in milk and egg. Mix in creamed corn and sugar. Pour into greased pan.
3. Bake for 28-30 minutes, or until knife inserted in center comes out clean. (I look for the edges to turn a little brown and pull away from the sides.)
Notes: I usually multiply this by three, then divide into two pans to make a thicker cake.
* Amy’s notes: I doubled it and put it in a 9 x 13 glass baking pan.

Corn Soup with Harissa Yogurt

I like this soup just like this, but if you're looking to make more of a meal of it - try serving over a bit of hot farro or barley. Or alternately, topped with a poached egg and sprinkled with toasted, sliced almonds.

6 ears corn, husks removed
7 cups / 1.65 liters water

2 tablespoons olive oil
1 tablespoon unsalted butter
1 pound potatoes, cut into 1/4-inch dice
4 medium shallots, chopped
3 medium cloves garlic, chopped
2 teaspoons fine grain sea salt
freshly ground pepper
plain yogurt, harissa, and fresh dill, to serve

Start by bringing the water to a boil in a large pot. While it is heating use a knife to cut the kernels from the cobs of corn, reserving them in a bowl. Take the cobs and place them in the water. Let them simmer there into a stock/broth while you're prepping the rest of the ingredients, ideally 15-30 minutes. Remove the cobs from the broth when you're ready to use it.

In the meantime, heat the olive oil and butter in a large skillet over medium-high heat. Add the potatoes, stir until they are well-coated, add a big pinch of salt, and saute until the potatoes are cooked through, about 5-7 minutes. When the potatoes are nearly cooked, add the shallots and garlic.

Add this mixture, along with the corn kernels and the salt, to the corn broth. Let simmer for 2-3 minutes. I like this soup a bit chunky, so I remove about half of the soup while I puree the rest, then stir the reserves chunky portion back in - combining smooth/chunky in the end. Taste and adjust with more salt and pepper, to your liking.

Serve dolloped with a bit of plain yogurt, salted, then swirled with a spoonful of harissa paste. And a sprinkling of fresh, chopped dill.

Serves 4.

Prep time: 15 min - Cook time: 10 min

Recipe from 101 Cookbooks.

Roasted Chile, Corn and Cheddar Pizza

Roasted Chile, Corn and Cheddar Pizza

Print this recipe!
Adapted from Cooking Light
2 poblano chiles
2 cups fresh corn kernels (about 4 ears)
1/2 cup chopped green onion
1 garlic clove, minced
1/2 cup milk
2 large egg whites
1 large egg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup  shredded sharp cheddar cheese
1  recipe pizza dough store bought or homemade
2 tablespoons fat-free sour cream
2 tablespoons chopped fresh cilantro
Preheat broiler
Place poblano chiles on a foil-lined baking sheet; broil 10 minutes or until blackened and charred, turning occasionally. Place in a heavy-duty zip-top plastic bag and seal. Let stand 10 minutes to allow the skins to separate. Peel and discard skins, seeds, and stems. Chop peppers.
Lower oven temperature to 425°. In a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add corn, green onions, and garlic and sauté 2 minutes or until lightly browned. Stir in milk; cook over medium heat 2 minutes more or until liquid almost evaporates. Cool slightly.
Meanwhile, place egg whites, egg, salt, and black pepper in a bowl; stir with a whisk. Stir in poblano peppers, corn mixture, and cheese. Make sure the corn has cooled – you don’t want to scramble the eggs
Line a baking sheet with parchment paper. Unroll dough onto parchment paper; pat dough to form a 13 x 8-inch rectangle. Spread corn mixture over dough, leaving a 1-inch border. Fold 1 inch of dough over corn mixture. Bake at 425° for 12 minutes or until set. Serve with sour cream; sprinkle with cilantro (optional).