Latest Recipes
Delicious and Nutritious Corn and Mixed Grain Rice
Until now, I've always made rice with corn using white rice. But I got some hints from Soratenmama's "Thankful for the Fall Bounty! Sweet Potato and Mixed Grain Rice"and I decided to add mixed grains to my corn rice recipe. At my house, we all sprinkle sesame salt on top, so I use less salt, just a pinch, when cooking the rice. (A pinch of salt seems to bring out the sweetness of the corn). If you want a stronger flavor, you can add 1 teaspoon of salt. The corn cob has a lot of sweetness and flavor, so I cook it with the rice. Recipe by m@n@
Baby Corn Fritters
I used the coating from "Italian Tempura Fritters"and had fun with it to make a crispy and light coating for the vegetables. Please don't use cake flour, use bread flour. This is not difficult like making Japanese tempura. They will easily become crispy. Make sure to sprinkle with salt while they are still hot, otherwise the flavor won't be absorbed. Recipe by kebeibiko
How to Boil Corn on the Cob
I've been experimenting to find the ultimate way to boil corn and found that this method was most delicious. The flavor barely changes at all whether boiled with or without the husks. The benefits of boiling with the husks is that they soften which will help decrease the amount of garbage, and the threads are easier to remove. ◎The texture of the corn will change depending on when you add it to the water. If you add it while the water is already boiling, it will be crunchy. If you add the corn before the water boils, it will be plump and juicy. ◎The white kernel corn has a thin skin so please don't boil them for too long. ◎If you soak the corn in the saltwater, it won't crinkle up. If you are not going to eat right away, cover with plastic wrap and store. Recipe by Dosankomisuzu
Rice Cooked with Corn
My in-laws (who are farmers) send us tons of corn on the cob every year. Since it's fresh and in season, it tastes delicious when boiled and seasoned simply with salt, but we always look forward to cooking it with rice. The cobs add really good flavor to rice when cooked together. My younger sister, who is a very good cook, taught me that trick. Use as much or as little butter as you want! Of course, it also tastes great without any butter at all. Recipe by Mikko*mikko
BBQ Corn on the Cob with Husks
I saw a video on Youtube about grilling corn with the husks. I remade it using herbs that are easy to get in Japan. You can change the powdered herbs for herb flavored salt or seasoning salt. Adapt it to suit the BBQ! If you taste the sauce as it's being made, there's no way it will fail. If there isn't enough butter, you can add some olive oil. Enjoy!! For 4 husks of corn. Recipe by Camille
Corn Silky String Soup
I found out that you can eat the silky strings of corn and decided to try using them like harusame noodles. In all honesty, they didn't really turn out like harusame noodles at all but I did like their crisp texture. Corn is often used as a diuretic and the silky strings can be found in all sorts of Chinese medicine so please give them a try. You can use the silky strings in tea but I also like using them as vegetables. Throwing them away is such a waste. By the way, it's a bit strange but this soup doesn't even taste anything like corn. Recipe by Eringo24
Corn Ice Cream
This is a rich homemade ice cream packed with the flavor of corn. I made this recipe for a weather site, where I have other seasonal vegetable recipes too (Japanese only): http://recipe.bioweather.net/4koma/index.php Recipe by Tencho-
