Did you know that one bushel of corn contains about 72,800 kernels and weighs 56 pounds? Isn’t that a-MAZE-ing? Okay, that was pretty corny… but I can’t help it, corn is so delicious and definitely an all-time fave!
With the Big Game right around the corner, the Camden Gaines Ranch team has been in discussion about our favorite teams, favorite commercials, and of course the most important …THE FOOD! If you’re looking for some appetizing recipes for this year’s Big Game bash or maybe you’re hosting a dinner party next weekend, I definitely suggest taking a look at some of my coworker’s favorite corn recipes!
Our Assistant manager, Gracie Pena, a Texas native enjoys her corn dressed and spiced up! Her favorite is Mexican Street Corn, and if you haven’t tried this dish…you’re definitely missing out. Gracie’s instructions are to blend:
- 1 oz. Hellman’s Real Mayo w/ Olive Oil
- 2 lbs. of corn kernels (Blacken/brown the kernels prior to mixing)
- 3oz of queso fresco
- Chili powder (if you like it spicy, apply a generous amount)
Garnish with some cilantro, and Voila! Tasty.
Next up we have Community Manager, Nikki McCormick’s, beloved corn dish; slow cooker cream corn. She brought this dish all the way from Ohio and has blessed her friends here in Austin with it! Set aside 6 hours and you’re golden. Ingredients are as listed:
- 5-6 ears of fresh sweet corn
- 1 tsp on salt
- ¼ cup water
- ¾ cup of heavy cream
- 4 tbsp. of unsalted butter
- 8 oz. cream cheese (Cut into small pieces)
- Black pepper to taste.
Cut the corn off the cob and add to slow cooker. If possible, “milk” the cob with a knife to extract as much liquid as possible and add to the slow cooker. Add remaining ingredients while stirring to combine everything in the slow cooker. Cook low 4-6 hours, serve and top with fresh thyme.
Last but not least…Here’s a personal favorite of mine… My Dad’s classic AZ Homestyle grilled corn on the cob. If you’re barbequing for the game, this is DEFINITE must. Super simple and super tasty, here are the ingredients and instructions:
- Butter the cob and lay in tin foil ( Separate tin foil pieces per cob)
- Before wrapping, add a generous amount of honey, pepper…dress it up! Add some salsa if you like to live life on the spicy side)
- Once wrapped, lay on the grill. Give each side of the cob anywhere from 5-8 minutes (depending if you prefer blackened or browned corn)
Once you’re done, unwrap, garnish with cilantro and lime juice, and enjoy!
Well there you have it! I hope you found these recipes helpful.