Spicy Corn Pudding

On June 17, 2020June 17, 2020 By Isobar ExpeditionsIn Recipes4 Comments

Dishes made from corn are common in many different parts of the world, but it is definitely a staple here in the United States. Especially in the southwest with the different blends of cultures that include influences from Mexico. We have made corn pudding in the past, but we decided to spice it up with some jalapeno pepper. It is a wonderful side dish, but is hearty enough to be eaten as a main dish if you prefer. We paired it with one of favorite summer meals, chicken marinated in a tequila-lime sauce. There are quite a few ingredients, but it is really a pretty simple recipe and very easy to make. One trick to cutting corn off of the cob is to use a Bundt pan to hold the cob as well as to catch the kernels as they fall.

INGREDIENTS

4 oz Unsalted Butter
2 1/2 cups Fresh Corn – cut off of the cob (about 3 ears)
1/4 cup Shallot – chopped
1 Jalapeno Pepper – seeded and diced
3 Large Eggs
1/2 cup Milk
1/2 cup Half-and-Half
1/4 cup Yellow Cornmeal
1/2 cup Ricotta Cheese
1 1/2 tbsp Fresh Basil – chopped
2 tsp Salt
Black Pepper to taste
1/2 cup Sharp Cheddar Cheese plus a little more to spread on top – shredded
1 tbsp Sugar – *Optional if your corn isn’t sweet

INSTRUCTIONS

Preheat the oven to 375 degrees. Grease the inside of an 8 inch by 8 inch baking dish. Heat a large skillet over medium-high heat and add the butter. Once the butter has melted, add the shallots, jalapeno, and corn. Sauté the vegetables until tender, about 4 to 6 minutes and then set aside to let cool. In a large bowl, whisk the eggs, milk, and half-and-half together. Continue whisking in the cornmeal and ricotta until fully blended. Add the basil, salt, pepper, and sugar (if using sugar). Stir in the vegetables and half cup of cheddar cheese. Pour into the baking dish and then top with the additional cheddar cheese. Place the baking dish into a larger baking dish and fill about half way up with hot water. Carefully put the baking dishes into the oven and bake for 40 to 45 minutes or until a knife can be inserted and come out clean. Cut into individual servings and serve.

Sauté the Corn, Shallot, and Jalapeno Pepper

Sautéed Corn with Jalapenos – A Delicious Side Dish

On September 18, 2019 By Isobar ExpeditionsIn RecipesLeave a comment

Corn is a popular side dish wherever you go because it is so versatile and can be sweet or made to be savory. It is often boiled or grilled on the cob, but we chose to remove the kernels and sauté them with jalapeno and orange bell pepper. We seeded the jalapeno pepper and still found it to have plenty of heat, but if you really want more heat, you can certainly leave the seeds in. Sprinkling with cotija cheese adds a nice flavor to the dish, but you can leave it out or use parmesan or feta cheese if you can’t find cotija cheese. It is a great side dish to have with steak, pork, or fish. It could also be altered to become an actual entrée if you would prefer. For cutting the corn kernels off of the cob, we used a bunt pan to catch the kernels as they came off of the cob. It is a handy trick that works really well. We found it to be extremely delicious.

INGREDIENTS

4 Corn Cobs – cleaned and kernels removed
1 Orange Bell Pepper – seeded and diced
2 Jalapeno Peppers – seeded and diced
1/2 cup Cotija Cheese – crumbled by hand
2 tbsp Vegetable Oil
4 tbsp Unsalted Butter
Salt and Pepper to taste

INSTRUCTIONS

Heat the oil and 2 tablespoons of butter in a large, cast-iron skillet to medium-high heat. Add the corn, orange pepper, and jalapeno peppers to the skillet and sauté, stirring occasionally, until the peppers are soft and the corn is fully cooked and starting to brown. Transfer to a serving bowl and sprinkle with small crumbles of cotija cheese.

Sauté the Corn and Peppers in a Cast-Iron Skillet

The Finished Side Dish with Cotija Cheese

Creamy Potato Salad

On May 30, 2018May 30, 2018 By Isobar ExpeditionsIn Recipes4 Comments

One of the things that you can find in many different countries throughout the world is potato salad. There can be a lot of variations, each with its own flavor profile, but we have been making this recipe for years. It is creamy, refreshing, and can be paired with just about any entrée. It is also perfect for summer picnics or any large gathering. We happened to serve it with some halibut that we’d dusted with Old Bay Seasoning and then breaded, but it could have just as easily been served with hot dogs, hamburgers, or anything else. The key to a good potato salad is to not over cook the potatoes, but to get them just to the point that a knife slides easily through them and then immediately cooling them off so that the cooking process stops. If you over cook the potatoes, they will become too soft to mix with the sauce. This is one of our favorite side dishes, so we hope that you enjoy it.

Ingredients

4 Medium Potatoes – cut into half-inch cubes
1/2 cup Mayonnaise
1 tbsp Dijon Mustard
1 tbsp Brown Mustard
1/2 Stalk of Celery – finely chopped
2 tbsp Onion – finely chopped
2 Hard Boiled Eggs – chopped
1/2 tsp Celery Salt
2 to 3 tbsp Milk
Salt and Pepper to taste

Instructions

Place the potatoes into cold, salted, water and heat to a boil. Boil at a slow-rolling boil for approximately 20 minutes or until a knife easily penetrates the potatoes. Drain the potatoes, put them back into the hot pan to help get any excess water off of the potatoes, then put the potatoes into a bowl and chill them in the refrigerator until cold. If you are in a time crunch, you can put them in the freezer until they are chilled (not frozen). In another bowl, mix the mayonnaise, mustards, celery, onion, celery salt, milk, salt and pepper, stirring until all of the ingredients are thoroughly combined. Add the egg to the potatoes and gently toss with the mayonnaise mixture until all of the potatoes are fully coated.