Corn | Saveur

Atol de Elote

SAVEUR Editors — Mon, 18 Mar 2019 22:45:26 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

Atol de elote is a sweet corn beverage frequently doled out warm in Guatemalan markets. Seasoned with cinnamon or vanilla, fresh corn kernels are pulverized on a grinding stone or metate to achieve the drink’s silky, creamy consistency. (In a pinch, a blender gets the job done, too.)

This recipe ran alongside Chris Bagley‘s 2017 story, “Guatemala’s Ancient Food Traditions.“

Yield: 6–8

Time: 40 minutes

3 fresh corn cobs, shucked (about 1¾ lb.)
2 cups whole milk
¹⁄₂ cup raw turbinado sugar
¹⁄₄ tsp. ground cinnamon or vanilla extract, or more
¹⁄₂ tsp. kosher salt

Instructions

Using a large chefs knife, slice the kernels from the corn cobs, reserving the kernels (about 2 cups) and their juices (discard the cobs). Set a few kernels aside for garnish if desired.
Transfer the corn kernels to a blender and pulse until coarsely ground. Add 2 cups water, the milk, sugar, and cinnamon or vanilla, and blend on high until very smooth.
To a medium pot over medium-low heat, add the corn mixture, bring to a low boil, then stir in the salt. Continue cooking, stirring occasionally, until the atol de elote is slightly thickened, about 15 minutes. Remove from the heat and ladle into heatproof cups or mugs. Garnish with any reserved corn kernels and a bit more cinnamon if desired.

The post Atol de Elote appeared first on Saveur.

Vegan Cornmeal Pie Crust

Kat Craddock — Tue, 01 Nov 2022 17:21:19 +0000

Photography by Belle Morizio

I eat just about everything, but often find myself baking for folks who abstain from dairy products for one reason or another. I developed this simple vegan pie dough recipe for them—but also to appeal to the pastry-loving omnivores at the table! A generous scoop of coconut oil and finely milled cornmeal lend pie crusts made with this recipe a fragrant, tropical richness and a gentle crunch that works beautifully with all manner of seasonal fruit fillings. Swap it in for just about any recipe that calls for an all-butter or lard dough.

This is meant to be an on-the-fly recipe; don’t refrigerate or freeze the dough as chilling it down renders it too brittle to roll. If you want to get a jump start, rub the coconut oil into the dry ingredients, transfer to an airtight container, and store at room temperature for up to two weeks before adding the ice water. After assembling a pie, chill the whole thing in the freezer until the dough is very firm before baking.

Yield: Makes: One double-crusted 9-in. pie

Time: 20 minutes

2 cup all-purpose flour, plus more for rolling
1 cup whole wheat flour
¾ cup fine cornmeal
3 Tbsp. sugar
¾ tsp. fine salt
¾ cup coconut oil, solid, but soft (about 75°F)

Instructions

In a large bowl, stir together the flours, cornmeal, sugar, and salt. Add the coconut oil in spoonfuls, then rub the oil into the dry ingredients using your hands until it has the consistency of a coarse meal. Add 2 tablespoons of ice water and continue working the mixture between your hands just until a shaggy dough forms, adding more water, a drizzle at a time (up to 2 additional tablespoons), if the dough is too crumbly to hold together when squeezed. Divide the dough in half, then flatten each half into an even, ½-inch-thick disk. Wrap the disks tightly in plastic wrap and set aside at cool room temperature for 15 minutes.
To use, lightly flour a clean work surface and a rolling pin. Unwrap one of the disks and roll out to an even, 11-inch circle. (If the dough begins to break, just squeeze any cracks back together and keep rolling.) Transfer the circle to a 9-inch pie plate. Fill as desired, then roll out the second disk to top the pie. Crimp the edges together to seal, then using a paring knife, make a few cuts into the top to vent. Chill in the freezer until the dough is very firm before baking.

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Creamy Poblano Rajas with Corn

Fatima Khawaja — Tue, 30 Aug 2022 01:23:53 +0000

PHOTOGRAPHY BY PAOLA + MURRAY; FOOD STYLING BY BARRETT WASHBURNE; PROP STYLING BY CARLA GONZALEZ-HART

Welcome to SAVEUR’s column on how to cook local produce according to our test kitchen manager, Fatima Khawaja. This is where you’ll find creative, unfussy meal ideas plus plenty of cooking advice—like what to do with that bumper crop of zucchini or how to store delicate heirloom tomatoes. Every other week, Fatima hits the farmers market and chooses a peak-season ingredient to explore in depth. Follow along, and you’ll learn how to turn the season’s bounty into easy plant-based meals that’ll be on the table in under an hour.

Whenever I see poblano chiles, I think of the San Antonio taquerias I frequented when I was still a student studying Latin American cuisine in Texas. My classmates and I used chips or warm tortillas to scoop up creamy rajas de poblano over margaritas and the flame-roasted peppers swimming in their silky cream sauce were always the perfect bite.

The poblano itself is slightly sweet with just a little bit of heat, making it easy to work with and family-friendly. My young daughter loves to eat them raw, lightly sautéed, or roasted. Once dried, the poblano becomes the ancho chile. This variety likely originated in the land-locked Mexican state of Puebla, where it is used in regional specialties like mole poblano and chiles en nogada. Today, however, it’s grown and eaten widely throughout Mexico and beyond.

While I was traveling through the Baja Peninsula earlier this summer, I spent a night in Todos Santos at Paradero, a new farm-to-table hotel and restaurant surrounded on all sides by poblano chile fields. Looking out my balcony window over the farm, I was reminded of my old taqueria favorite and decided to recreate the dish once I got back home to Brooklyn.

I picked up a bag of locally grown poblanos at the farmers market, choosing peppers that were shiny, firm, and deep emerald green. Some specimens are so dark in color that they appear nearly black, while others may have a few red spots—signs that the chiles have been left to ripen on the plant and are likely to have a little more heat to them. Any color poblano works for this dish, just be sure to avoid any that are shriveled or soft—indicators that the chiles are old and starting to spoil. If you’re not using your poblanos right away, store them in the fridge, wrapped in either plastic or paper towels. (And don’t worry if you bought too many and they do start to wrinkle; you can just whirl them up in a peppery soup.)

I added a handful of roasted, end-of-season corn kernels to my rajas for some sweet pops and extra charred flavor and perfumed the sauce with Mexican oregano, which has a stronger flavor and citrus and licorice notes that set it apart from the more common Mediterranean variety. I’ve been loyal to this herb since my days cooking at Cosme, but you can feel free to substitute or leave it out if you can’t find it. If you like a little more spice, roast a jalapeño or two along with the poblanos. However you decide to tweak this quick vegetarian dish, I think you’ll find it’s an unforgettable summer-into-fall favorite—with or without the margaritas.

Yield: serves 4

Time: 35 minutes

3 large poblano peppers (1 lb.)
2 ears of corn, shucked
1 Tbsp. vegetable oil
1 large yellow onion, thinly sliced
½ tsp. dried or 1 tsp. fresh oregano leaves
1 garlic clove, finely chopped
1 cup Mexican crema, or crème fraîche
Kosher salt
Warm corn tortillas, to serve

Instructions

On a grill or gas burner turned to high, place the poblanos. Using tongs to turn occasionally, cook the peppers until charred all over, 8–10 minutes total. Transfer to a medium bowl, cover tightly with plastic wrap, and set aside to steam for at least 10 minutes.
Meanwhile, char the corn in the same fashion, turning the ears until blackened all over, 7–10 minutes total. Transfer to a cutting board and set aside until cool enough to handle.
Using paper towels, rub each pepper to remove the skin, then slice lengthwise and remove the seeds and stems. Cut the flesh into ½-inch strips and transfer to a bowl. Slice the kernels off the corn cobs and transfer to the same bowl. (Discard the cobs.).
To a large skillet set over medium-high heat, add the oil. When it’s shimmering and hot, add the onion and cook, stirring occasionally, until translucent and beginning to brown, 6–8 minutes. Add the oregano and garlic and cook until fragrant, about 30 seconds. Stir in the poblano-corn mixture and the crema and cook, stirring frequently, until the sauce thickens slightly, about 1–2 minute more. Remove from the heat, season with salt to taste and serve with the tortillas.

The post Creamy Poblano Rajas with Corn appeared first on Saveur.

How to Cook Corn in 11 Sweet and Summery Recipes

SAVEUR Editors — Mon, 18 Mar 2019 22:48:48 +0000

Photography by Jenny Huang

Nothing screams summer like corn on the cob, simply buttered and salted. If you’re craving more flavor, there’s elote, Mexican street corn, charred on the grill, then smeared with mayo and creamy Cotija cheese and dusted with ancho chile powder.

Maize was domesticated in south-central Mexico around 9,000 years ago and became essential to Aztec civilization. The corn god Centeōtl wore cobs in his headdress, and Mexicans have been “the people of corn” ever since. Aztecs also refined a preserving process called nixtamalization, which results in dried, nutrient-rich kernels for hominy, as well as masa, the doughy base of tortillas and tamales. And long before movie night was a thing, Mesoamericans apparently invented popcorn, too.

Here are our sweetest corn recipes from the archives, from salads to chowders to fritters.

Mexican Braised Spare Ribs with Squash and Corn

Photography by Matt Taylor-Gross

This tender pork dish cooks low and slow in beef broth with tender corn and zucchini. Get the recipe >

Elote-Style Corn Chowder

Photography by Jenny Huang

Leftover grilled corn adds a smoky note to this cheesy, chile-infused soup. Get the recipe >

Summer Succotash Salad

James Oseland

Charred corn is tossed with ripe tomatoes and edamame in this updated take on the American classic that has roots in Indigenous cooking. Get the recipe >

Cucumber and Corn Salad

Photography by Belle Morizio

Pomegranate seeds add pops of tartness to this sautéed corn and crunchy cuke combo. Get the recipe >

Corn Chowder

Photography by Jessie YuChen

Puréeing the corn makes for a creamier chowder in this starter or light main that’s garnished with crispy bacon and basil. Get the recipe >

Sweet Corn and Blueberry Trifles

Photography by Laura Sant

Sweet corn pastry cream is layered with blueberry compote and buttery shortbread in this late-summer trifle. Get the recipe >

Shane Mitchell’s Southern Corn Fritters

Photography by Maura McEvoy

Saveur’s editor at large Shane Mitchell shared these Southern-style pancakes, which get their subtle chew from fresh corn kernels. Get the recipe >

Romy Gill’s Sweet Corn Pakoras

Photography by Belle Morizio

Chickpea flour is the base for these crispy fritters that chef and author Romy Gill likes to pair with cool mint-cilantro chutney. Get the recipe >

Grilled Corn Bhel

Thomas Payne

A favorite street snack in India, this corn salad gets a tangy boost from lime-cilantro dressing. Get the recipe >

Grilled Corn Salad with Feta, Cucumber, and Red Onion

Photography by Linda Xiao; Food Styling by Jason Schreiber; Prop Styling by Summer Moore

Our test kitchen director Fatima Khawaja recreates a childhood-favorite salad in this recipe that calls for feta and chaat masala. Get the recipe >

Cauliflower-Corn Tostadas with Salsa Macha

Photography by Paola + Murray; Food Styling by Barrett Washburne; Prop Styling by Carla Gonzalez-Hart

Roasted corn and cauliflower top these crunchy tostadas that get a drizzle of nutty-peppery chile sauce. Get the recipe >

The post How to Cook Corn in 11 Sweet and Summery Recipes appeared first on Saveur.

Cauliflower-Corn Tostadas with Salsa Macha

Fatima Khawaja — Mon, 15 Aug 2022 20:07:46 +0000

PHOTOGRAPHY BY PAOLA + MURRAY; FOOD STYLING BY BARRETT WASHBURNE; PROP STYLING BY CARLA GONZALEZ-HART

Dark and nutty with warm spice, salsa macha is part oil, part chiles, nuts, and seeds. If you like the hot, garlicky punch of chili crisp, you won’t be able to get enough of Mexico’s sauce hailing from Veracruz and Oaxaca. Salsa macha gets its earthy flavor from guajillo chiles and smoky notes from moritas, and just a spoonful adds texture and layered heat to everything it touches.

In my time as a line cook at the popular Mexican restaurant Cosme in New York City, I would spoon salsa macha over every order of tlayudas. That’s where I first encountered the sauce—surrounded by corn and chiles, scrambling to get through the restaurant’s notoriously frenetic dinner rush. I loved it so much that I would hide some in my lowboy (a refrigerator under a workstation) to secretly drizzle over the day’s staff meal.

Traveling around Mexico this summer, I was reminded of my love for the coastal condiment. At brunch one morning at Paradero Hotel in Todos Santos, visiting chef Daniel Burns showed up with a charred shrimp tostada topped generously with salsa macha. Suddenly, I was right back at Cosme, measuring and deseeding the chiles and blending the salsa to its pleasantly coarse consistency. But something was different—whereas peanuts were blended into the sauce at Cosme, here, I learned, cashews were thrown into the mix along with sesame seeds and guajillo chiles. And that’s the beauty of salsa macha: It’s endlessly adaptable.

Back in New York, I kept up the momentum. This week, when I saw colorful heads of cauliflower popping up at the farmers market (they’ll be around through late fall in these parts), it struck me that the vegetable could make a perfect companion to salsa macha. Roasted with sweet summery corn, piled on a crispy tostada, and doused in the peppery mixture, cauliflower-macha tostadas are now a staple in my kitchen. Honestly, though? They’re just a vessel for me to eat more of my favorite salsa.

If cauliflower isn’t for you, or if you have leftover salsa macha, try it on brothy noodles, eggs, or even roast chicken.

Yield: 2½ cups

Time: 1 hour

2 cup plus 2 Tbsp. grapeseed oil, or vegetable oil, divided
Eight 6-in. corn tortillas, warmed
6 dried ancho chiles, stemmed and seeded
4 dried árbol chiles, stemmed and seeded
4 dried morita chiles, stemmed and seeded
1 dried guajillo chile, stemmed and seeded
¾ cup raw cashews (3¾ oz.)
6 garlic cloves
½ cup white sesame seeds
1 Tbsp. apple cider vinegar, plus more to taste
1 tsp. kosher salt, plus more
4 ears of corn (2 lb.), shucked
1 small head of cauliflower or romanesco (about 1½ lb.), cored and cut into 1-in. florets
Freshly ground black pepper

Instructions

Position a rack in the center of the oven and preheat to 400ºF. To a medium pot set over medium-high heat, add 2 cups of the oil. When it’s shimmering and hot, one by one fry the tortillas, using tongs to turn once, until crisp and lightly browned, about 2 minutes each. Transfer to a paper-towel-lined plate.
Make the salsa: In the same oil, working in batches, fry the chiles, turning frequently, until fragrant and darkened slightly, 3–4 minutes. Using a slotted spoon, transfer to a plate.
Turn the heat to medium-low and add the cashews and garlic. Cook, stirring frequently, until golden brown, 3–4 minutes. Remove from the heat, then use a slotted spoon to transfer to the plate with the chiles. Set the oil aside until cool enough to handle, about 30 minutes.
To a blender, add the chiles (using your hands to crumble them slightly), reserved cashews and garlic, the sesame seeds, vinegar, and reserved oil and pulse until coarse (the sesame seeds should mostly remain whole). Season with salt and additional vinegar, if desired.
Make the tostadas: Line a large rimmed baking sheet with foil. With the corn lying flat on a cutting board, slice off the kernels and transfer to the baking sheet, discarding the cobs. Add the cauliflower, the remaining oil, the salt, and black pepper and toss to combine. Spread the mixture in an even layer, then bake, turning halfway through cooking, until the cauliflower is deep golden brown and beginning to soften, about 25 minutes.
To serve, arrange the tostadas on a serving platter, then mound evenly with the cauliflower mixture. Drizzle each with 1–2 teaspoons of salsa macha. (The sauce will keep at room temperature for at least 2 weeks; stir well before serving.)

The post Cauliflower-Corn Tostadas with Salsa Macha appeared first on Saveur.

Grilled Corn Salad with Feta, Cucumbers, and Red Onion

Fatima Khawaja — Tue, 19 Jul 2022 01:30:15 +0000

Photography by Linda Xiao; Food Styling by Jason Schreiber; Prop Styling by Summer Moore

I can’t stop raving about summer produce. Every vegetable and fruit at the markets these days is at its peak. Juicy tomatoes, ripe stone fruit, and—my favorite for grilling—corn are all here. When I see the plump, packed kernels, all tucked away in pale green and golden husks, I feel like summer is finally in full swing. And corn is usually priced so low that you’ll want to buy a dozen ears before you wonder how you’ll carry them all home.

I grew up eating sweet corn in Pakistan. Roasted over hot coals, sprinkled with lime and chaat masala, and wrapped in newspaper, it was the perfect after-school snack. My mom would buy it for me for 30 rupees (50 cents at the time) from wooden carts parked outside the school gates.

Here I’ve tried to recreate this food of my childhood, with the same puckering acidity and tangy bite. This recipe uses charred corn, creating a smoky but sweet salad you’ll be making over and over until the warm weather runs out. If you don’t have a grill, you can cook the corn in a grill pan (about 15 minutes total over high heat). The salad has ample sharp onion, salty feta (or queso fresco), and lots of cilantro and lime, making it the perfect companion for grilled seafood and barbecued meats (but just as satisfying on its own eaten with a spoon).

When shopping for corn, look for wide ears and thick husks. You can sometimes find more than one type, like the butter and sugar variety, which has yellow and white kernels (a favorite, since it’s a little sweeter than all the other varieties), or the silver king and silver queen, which are yellower in color.

Whichever you buy, it’ll taste great in this recipe. When shopping, take a peek at the kernels by peeling back the husk slightly; they should be firm, and mold- and bug-free. In the dead of winter, when you can’t find fresh corn, you can use frozen kernels—I just cook them in a skillet on high heat, with a couple of tablespoons of oil until they darken.
Store corn in the refrigerator with the husks intact to prevent it from drying out. Have a few ears left over? You can slice off the kernels and freeze them in a freezer bag. Alternatively, consider making Mexican-style street corn, or leave it raw and whip up one of my favorite pakora recipes.

Yield: serves 4

Time: 35 minutes

3 large poblano peppers (1 lb.)
2 ears of corn, shucked
1 Tbsp. vegetable oil
1 large yellow onion, thinly sliced
½ tsp. dried or 1 tsp. fresh oregano leaves
1 garlic clove, finely chopped
1 cup Mexican crema, or crème fraîche
Kosher salt
Warm corn tortillas, to serve

Instructions

On a grill or gas burner turned to high, place the poblanos. Using tongs to turn occasionally, cook the peppers until charred all over, 8–10 minutes total. Transfer to a medium bowl, cover tightly with plastic wrap, and set aside to steam for at least 10 minutes.
Meanwhile, char the corn in the same fashion, turning the ears until blackened all over, 7–10 minutes total. Transfer to a cutting board and set aside until cool enough to handle.
Using paper towels, rub each pepper to remove the skin, then slice lengthwise and remove the seeds and stems. Cut the flesh into ½-inch strips and transfer to a bowl. Slice the kernels off the corn cobs and transfer to the same bowl. (Discard the cobs.).
To a large skillet set over medium-high heat, add the oil. When it’s shimmering and hot, add the onion and cook, stirring occasionally, until translucent and beginning to brown, 6–8 minutes. Add the oregano and garlic and cook until fragrant, about 30 seconds. Stir in the poblano-corn mixture and the crema and cook, stirring frequently, until the sauce thickens slightly, about 1–2 minute more. Remove from the heat, season with salt to taste and serve with the tortillas.

The post Grilled Corn Salad with Feta, Cucumbers, and Red Onion appeared first on Saveur.

White Corn Tortillas

Organic

A dash of spicy chile de arbol powder gives a welcome kick to these corn tortillas from Chef Jose Garces.

Yield: makes 10

Time: 30 minutes

1 cup white corn instant masa harina
¹⁄₄ tsp. chile de arbol powder
¹⁄₂ tsp. kosher salt

Instructions

Combine masa harina, chile powder, salt, and 3⁄4 cup water in a large bowl; using your hands, mix to form a soft, moist dough. Turn dough out onto a dry work surface and knead until the ingredients have fully incorporated. Cover with a damp towel and let sit 20 minutes. Divide dough into 10 balls. Drape plastic wrap over base of a tortilla press. Put 1 dough ball at a time in center of press, cover with plastic wrap, and close press to flatten into a 4 1⁄2″ disk. (Alternatively, put dough between 2 pieces of plastic and roll out with a rolling pin.) Set plastic-covered tortillas aside as made.
Heat a dry cast-iron skillet over medium heat until hot but not smoking. Cook 1 raw 4 1⁄2″ tortilla at a time, turning once, until blistered and charred in spots, 1 1⁄2–2 minutes per side. As tortillas are cooked, wrap in a clean dish towel to keep warm.

The post White Corn Tortillas appeared first on Saveur.

9 Masa Recipes to Get Más Out of Corn Dough

SAVEUR Editors — Fri, 08 Feb 2019 18:42:48 +0000

Get the recipe for Homemade Masa ». Heami Lee

Masa, a dough made from corn, or dried hominy, is the building block for many Mexican favorites. Homemade masa is a labor of love—soaking the corn for hours, hand-grinding it through a molino, and then shaping it into a dough—but in our experience, it’s leagues better than the store-bought instant stuff. Homemade masa has a sweetness and richness to it that can only come from the from-scratch preparation.

Now that you’ve spent all that time making masa, make sure you’re getting the most out of the fruits of your labor. Homemade masa is the best way to elevate recipes for tacos, tamales, empanadas, and scores of authentic Mexican dishes. From stuffed pupusas to tacos, we’ve rounded up our favorite masa recipes to try today.

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Blue Corn Pellizcadas with Salsa and Queso Fresco

At Yo’on Ixim, the women make these simple but substantial disks using masa pressed slightly thicker than tortillas, griddled, and pinched around the edges to make a place for the salsa and cheese to settle. You can top them with anything else you like—beans, fried pork skins, or a vegetable. If you can’t find fresh chipilín (a pungent leafy green), then cilantro, watercress, or even radish leaves make a similar if untraditional substitute. Get the recipe for blue corn pellizcadas, masa boats filled with salsa and queso fresco » Photography by Christina Holmes

Fried Shredded Beef Empanadas

These crunchy empanadas, featuring shells made with masa, lard, and salt, are filled with tender shredded beef tossed in a spicy salsa. You can prepare the masa and filling in advance, but don’t fill or fry the empanadas until just before eating. Adding baking powder and using an electric mixer are two secrets to light, puffy empanada pastry. Get the recipe for Fried Shredded Beef Empanadas » Photography by Heami Lee

Homemade Masa

To become masa, dried corn must first be nixtamalized—that is, simmered in an alkaline solution to hull and tenderize the kernels for grinding. Nixtamalization is mostly hands off, but soaking takes 8 hours, so plan accordingly. Masa should feel like thick mashed potatoes, moist but not sticky. In case it’s too wet, add a little instant corn masa flour (masa harina), like Maseca brand, to fresh masa. Get the recipe for Homemade Masa » Heami Lee

Corn Tamales with Tomatillo Salsa

The key to moist, flavorful tamales is not being shy about adding fat. Lard is traditional in Mexico, but you can use softened butter for vegetarian versions. Tamales are best eaten doused in salsa or hot sauce. This salsa verde has a fresh, tangy sourness (and kick of heat if you like) that helps cut through the richness of the masa. Get the recipe for Corn Tamales with Tomatillo Salsa » Heami Lee

Puffy Chicken Tacos

Corn or flour tortillas that are deep-fried until they puff are a specialty of San Antonio’s Tex-Mex cuisine. This recipe for puffy tacos filled with spicy chicken and guacamole comes from Rolando’s Super Tacos. Get the recipe for Puffy Chicken Tacos » SAVEUR Editors

Chocolate Chess Pie with Cornbread Crumble

Chef Scott Crawford of the forthcoming Nash Tavern in Raleigh updates the simple Southern custard pie by adding cacao nibs to the butter crust and sprinkling a nutty cornbread crumble on top. Get the recipe for Chocolate Chess Pie with Cornbread Crumble » Photography by Joseph De Leo

Zacatecan Baked Masa Cakes (Gorditas Zacatecanas)

Margarita Morales of Fresnillo, Zacatecas, shared the recipe for these crisp, bean-filled snacks. Get the recipe for Zacatecan Baked Masa Cakes (Gorditas Zacatecanas) » Todd Coleman

Red Chile Tamales

This recipe from Rosaura Guerrero was the hallmark of the original Rosarita brand. Get the recipe for Red Chile Tamales » James Baigrie

Masa Cakes with Spicy Slaw (Pupusas con Curtido)

These flavorful stuffed corn-masa cakes are the national dish of El Salvador. Get the recipe for Masa Cakes with Spicy Slaw (Pupusas con Curtido) » Penny De Los Santos

The post 9 Masa Recipes to Get Más Out of Corn Dough appeared first on Saveur.

Our Best Cornmeal Recipes

SAVEUR Editors — Fri, 08 Feb 2019 18:34:28 +0000

Coarse stone-ground grits lend texture and robust flavor to a classic, cheesy dish with sweet shrimp and smoky bacon. Get the recipe for Shrimp and Grits ». André Baranowski

Not sure what to do with cornmeal? The possibilities are endless: you can make dough from it, encrust fried food in it, or boil it into polenta and grits, just to name a few ideas.

Use cornmeal in one of our favorite South American recipes, arepas, or give it an Italian spin for some classic polenta. In the mood for something sweet? You can also swap in cornmeal in cookies and pie crusts.

From a sausage-camembert spoon pudding to simple hush puppies and grilled polenta, here are our very best cornmeal recipes to master today.

Sausage-Camembert Spoon Pudding

Italian sausage and creamy Camembert cheese transform simple cornmeal spoon pudding into a rich side dish.

Broiled Rainbow Trout with Hush Puppies

Butterflied freshwater fish is slathered in butter and spices before broiling in this recipe from Tulsa’s White River Fish Market.

Jalapeño Cornbread Stuffing

Bacon and jalapeños flavor this otherwise classic cornbread dressing from Mary Sue Milliken.

Grillades and Grits

In this recipe, beef medallions are simmered in a Creole-Italian red gravy including enough tomatoes or tomato paste to color and flavor but not dominate the sauce. Get the recipe for Grillades and Grits »

Sea Salt Ice Cream With Cornbread Financiers

These are an elegant, restaurant-style nod to the hunks of cornbread typically found on Thanksgiving tables. Get the recipe for Sea Salt Ice Cream With Cornbread Financiers »

Cornbread Dressing

This dressing is the perfect accompaniment to roast turkey. Rather than cooking it in the bird, cook it in a baking dish or cast-iron skillet and serve it on the side. Get the recipe for Cornbread Dressing »

Egg-Stuffed Corn Cakes (Arepas de Huevo)

Twice-fried arepas stuffed with soft-cooked eggs are a classic street food in Cartagena, Colombia. Get the recipe for Egg-Stuffed Corn Cakes (Arepas de Huevo) »

Cornmeal-Crusted Onion Rings

Buttermilk-dipped and cornmeal-crusted onion rings are fried extra-crispy at Anthony’s Steakhouse in Omaha. Get the recipe for Cornmeal-Crusted Onion Rings »

Hush Puppies

These crisp-fried cornmeal balls are traditionally served alongside fried fish and tartar sauce in the Deep South. Get the recipe for Hush Puppies »

Seeded Crispbread (Knäckebröd med Frön)

This crackerlike Swedish bread made with sesame and sunflower seeds is a crunchy platform for gravadlax or pickled herring.

Gluten-Free Grapefruit Cake

This moist cake soaked with citrus-infused syrup gets its nutty flavor and hearty texture from a blend of almond flour and coarsely ground yellow cornmeal. Get the recipe for Gluten-Free Grapefruit Cake »

Apple-Rosemary Lattice Pie

A rosemary-laced cornmeal crust gives this lattice-topped apple pie a fragrant, savory kick.

Italian Parmesan Polenta with Sausage Ragù

This simple, comforting dish is a great one to make for dinner parties; the ragù improves over time, so make it the day before, and reheat it just before serving. The polenta can also be made ahead, but you’ll need to whisk in a bit of water to loosen it while you warm it on the stove. Get the recipe for Parmesan Polenta with Sausage Ragù »

Almond-Flour Crab Cakes with Lemon Aioli

The substitution of almond flour for conventional wheat flour in this recipe, developed by Judy Haubert, originated as a gluten-free workaround, but actually makes the cakes moister and more tender than traditional crab cakes. Get the recipe for Almond-Flour Crab Cakes with Lemon Aioli »

Chocolate Chess Pie with Cornbread Crumble

Grilled Polenta

Polenta is a popular dish in Venice and is often served grilled as a side, though you can also eat it without grilling it if you like. Get the recipe for Grilled Polenta »

Shrimp and Grits

Coarse stone-ground grits lend texture and robust flavor to a classic, cheesy dish with sweet shrimp and smoky bacon. Get the recipe for Shrimp and Grits »

The post Our Best Cornmeal Recipes appeared first on Saveur.

15 Ways to Make the Most of That Stack of Corn Tortillas

SAVEUR Editors — Mon, 18 Mar 2019 22:30:19 +0000

Photography by Romulo Yanes

Tacos de Papa Hwy 99 (Potato Tacos)

Masa Ball and Tomato Soup

Jose Garces’ Fish Tacos

Ancho Chile Soup with Avocado, Crema, and Chile Pasilla (Sopa de Chile Ancho)

Tostadas de Camaron Seco (Shrimp Tostadas)

A mix of dried shrimp, eggs, and tangy achiote makes an intensely savory topping for fried tortillas in this simple dish, eaten as an appetizer or snack in coastal Oaxaca. Get the recipe for Tostadas de Camaron Seco »

Lime Soup (Sopa de Lima)

Similar to tortilla soup, this version is sour from lots of whole limes in the broth and garnish; roasted habañero chiles add smokey heat to this bright soup. Get the recipe for Lime Soup (Sopa de Lima) »

Baja Ceviche Tostadas

The recipe for this take on the classic Mexican egg, bean, and tortilla dish—a favorite weekend breakfast of Mel Brooks—comes from chef Alejo Grijalva of Brentwood, California’s Kay ‘n Dave’s restaurant.

Tortilla Soup (Sopa de Tortilla)

This inventive take on tortilla soup from celebrated Mexican chef Martha Ortiz is garnished with silky goat cheese and crispy pork rinds. Get the recipe for Tortilla Soup (Sopa de Tortilla) »

Enchiladas Suizas (Chicken Enchiladas in Tomatillo-Cream Sauce)

This cheesy, creamy dish originated at a Sanborns cafe in Mexico City in 1950. Its name, “Swiss enchiladas,” alludes to its copious use of dairy. Get the recipe for Enchiladas Suizas »

Black Bean Nachos with Red Chile Beef

Black Bean Nachos

Shallot and Pancetta Tortilla Crisps

Ultra-crisp tortilla pizzettes, developed by SAVEUR test kitchen director Farideh Sadeghin, can be tailor-made with just about any ingredients. We like them topped with creme fraiche, shallot, and pancetta, a flavor profile not unlike alsatian tarte flambee.

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