Submission Thread for F&DB Corn Challenge Jan 23, 2021

Unique and beautiful, how did it taste?

Holy jello Batman!

Purple Corn, Hatch Chile, and Smoked Beef Cheek Soup with
Chorizo and Poblano Tamales and Elote.

Had alot of fun racking my brain for ideas on this 1 and had alot of fun making a mess in the kitchen putting it together!



Soaked the purple corn for a day


Beef cheek fat/trimmings in the pot with the corn


Cleaned some roasted Hatch and into the pot


Chorizo, Beef Cheek and Garlic on some Smoke


Corn and poblano added to the grill


Strained the Chorizo grease and let it cool/gell to use as a binder for the masa



Added corn to the masa, Tamale ready to roll


Tamales in the Steamer pot


quick lil sweet pepper and shallot pico


Purple corn through the processor and then pushed through a strainer


Cheeks were wrapped for the last hour till 210


Elote on the grill with Queso Fresco


Throw it all together

In my mind, it was going to look a lot more clean and crisp. Actually tasted really good. Just as if they came out of a boil. The gelatin was quite spicy.

Last week Powerman suggested ice cream and cake and I was shouting at the computer, “Nooooo, don’t give them my idea!!!”


Sweet Corn Ice Cream with Caramel Corn Topping and Brazilian Corn Cake.

Ingredients
* 2 cups heavy cream
* 1 cup whole milk
* 3/4 cup plus 2 tablespoons sugar
* 3/4 teaspoon kosher salt
* 3 cups of corn
* 6 large egg yolks
* 1/2 cup well-shaken buttermilk
* 1 teaspoon pure vanilla extract
* 2 teaspoons cider vinegar

Directions
* Plan ahead: Make sure the bowl of your ice cream machine is in the freezer for at least 24 hours before you churn.
* Combine the cream, milk, sugar, and salt in a saucepan and set over medium-low heat. Add the corn to the cream mixture. Bring to a boil, then turn off the heat, cover, and let steep for an hour.
* Add the mixture to a blender. Remove the keyhole from the lid. After you close the lid of the blender, top firmly with a kitchen towel that you don’t mind getting dirty. Blend on high speed until the mixture is as smooth as possible.
* Return this to the saucepan, again over medium-low heat. Add the yolks to a heatproof bowl and whisk a bit. Add a splash of the hot corn mixture and whisk. Add another splash and whisk. Repeat this until you’ve added about 2/3 of the liquid. Now pour this back in the saucepan. Continue cooking—stirring slowly but constantly—until it thickens enough to coat the back of a spoon.
* Pour through a fine-mesh sieve into a heatproof bowl. Stir in the buttermilk and vanilla. Chill completely in the fridge.
* Just before churning, add the cider vinegar and adjust that, the vanilla, and salt to taste. Churn in an ice cream machine according to the manufacturer’s instructions, then freeze for a few hours before serving.



















I don’t have manly hands. Those are my husband’s hands!


Brazilian Corn Cake

Ingredients
* 2 1/2 cups corn kernels (aprox 3 ears)
* 1 cup whole milk
* 1/2 cup coconut milk
* 2 cups cornmeal
* 1 1/2 cups sugar
* 3/4 cup oil
* 4 large eggs
* 1 cup shredded coconut (unsweetened)
* Pinch of salt
* 1 tablespoon baking powder

Instructions
* Preheat oven to 350 degrees F and adjust the oven rack to the middle position. Butter and flour a 10-inch angel food cake pan. Reserve.
* Combine the corn kernels and the milk in the jar of a blender and blend until smooth.
* Add the coconut milk, cornmeal, sugar, oil, eggs, coconut and salt. Pulse until combined.
* Add the baking powder and pulse one or two times, just to incorporate into the batter.
* Pour the batter into the prepared cake pan, and bake for 50 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
* Remove from the oven and immediately run a thin knife around the edges to loosen it. Let it cool slightly, about 20 minutes, then turn the cake into a cooling rack to finish cooling.









No pictures of the caramel corn process.

Popped one bag of microwave popcorn and then spread contents out on baking sheet.

Made caramel in a skillet on the stove with butter, brown sugar, karo syrup, a pinch of salt, vanilla, and baking soda.

Poured caramel over the popcorn and stirred.

Baked at 225 for 45 minutes, stirring every fifteen minutes.







The end result is delicious! Much better than I’d even hoped. Especially when the bite contains all three elements.

Very nice Darla, I would pig out on it , how did it taste?

Corn pudding with coconut milk topped iwith sesame seeds





Frozen white corn. This version is more chewy, mild than the yellow one. Yellow is more starchy. But both can be used.


removing the kernels from the cob


boiling the cob to get the broth


after 20 minutes, add corn, sugar, pinch of salt. boil over low, med heat 15 mins. Add tapoica + water mixture to thicken. boil for another 10 mins and add a few drops of vanilla.


coconut milk is made by simmering 1 can of coconut milk. 2 tbsp of sugar, pinch of salt.


Finished dish should have a consistency of elastic, melted cheese. Can be eaten warm or cold. I prefer the later.

Warning, this is a complete loophole grab at the corn ingredient but we were cooking it anyway and it was amazing.

Beef birria served on corn tortillas



4 dried guajillo chiles
2 dried pasilla chiles
2 cups boiling beef broth
3 pounds boneless short rib (we used an arm roast we had in the freezer)
1 yellow onion
6 cloves garlic, minced
3 tablespoons apple cider vinegar
1 tablespoon oregano
1 teaspoon cumin
2 teaspoons coriander
2 chipotle chile in adobe sauce
Salt & pepper
15 oz. can diced fire roasted tomatoes

For serving:
Corn tortillas
Monterey Jack cheese, shredded
Diced white onion
Chopped cilantro

Preheat oven to 350

Remove stems and seeds from chiles and put into a blender, add the boiling broth and cover
Meanwhile, season the beef well with salt & pepper, and sear in 2 batches in a hot oven proof pot - remove to a plate and repeat with remaining beef
To the empty pot, add the onions with a little more oil and cook until softened, about 5 minutes
Add the vinegar, scraping up the bits on the bottom and allow about 1/2 of the vinegar to evaporate - then add garlic and when fragrant, about 45 seconds later add the beef back in and take off the heat
To the softening chiles add the oregano, cumin, coriander, chipotles, salt & pepper and diced tomatoes
Blend until very smooth and pour over beef in pot - the beef should be covered and if not add a little more broth
Cover, and place in the oven until fork tender and shredable - approx 2 to 2.5 hours
For tacos: dip a tortilla in some of the cooking liquid and place on flattop and when it starts getting a little brown, add some beef and shredded cheese, fold over and cook until getting crispy on both sides
Remove, open up carefully and add onion and cilantro and eat

The peppers


Arm roast cut up


Into the oven


Out of the oven


Dipping the CORN tortilla into the liquid


Add shredded cheese


Griddle them up


Once cooked, gently open and add cilantro and onion


Eat till you hurt


Once again, another dish cooked solely by my wife who is learning to cook and loving it. She's getting good!

Louisiana Lady coming in hot this time. Really, really hoping to see something like mexican pulled pork topped street corn. I wish I knew how to cook.