Corn Timbale With Kale Recipes

PASTA WITH CORN AND KALE

Steps:

• Cut the corn kernels off the cobs and transfer to a bowl, then scrape the cobs with the back of a knife over the bowl to extract the liquid; set aside. Put the corncobs in a large pot and fill with water; season with salt. Cover and bring to a boil, then add the pasta and cook as the label directs; reserve 1 cup of the pasta cooking water, then drain. Discard the cobs.
• Meanwhile, heat 2 tablespoons olive oil in a Dutch oven or heavy-bottomed pot over high heat. Add half of the mushrooms in a single layer and cook, undisturbed, until golden, 4 to 5 minutes. Season with salt, stir and continue cooking until tender, about 5 more minutes; transfer to a large bowl. Add another 2 tablespoons olive oil to the pot and repeat with the remaining mushrooms. Transfer to the bowl.
• Add the remaining 1 tablespoon olive oil, the garlic and pepper flakes to the pot; cook, stirring, until the garlic is soft, 1 to 2 minutes. Stir in the kale and season with salt. Cover and cook until wilted, about 3 minutes. Add the corn kernels, mushrooms, scallions and butter. Cook, stirring, until the butter is melted and the mixture is heated through, about 2 minutes. Add the pasta and 1/2 cup of the reserved pasta cooking water; cook, stirring, until heated through, 1 to 2 more minutes, adding more cooking water as needed to loosen the sauce. Season with salt and pepper.

CORN AND KALE SALAD

Steps:

• Bring a large pot of water to a boil. Add corn to boiling water and turn off heat. Let corn soak in hot water for 5 minutes. Remove the corn, reserving the cooking water in the pot. Set corn aside to cool before slicing kernels from the cobs into a mixing bowl.
• Return the pot of water to a boil; add kale and 1 teaspoon salt. Boil kale until bright green and tender, about 5 minutes; drain and set kale aside to cool. Once cool enough to handle, squeeze as much liquid from the kale as you can. Separate leaves and add to bowl with corn kernels.
• Stir red bell pepper, pineapple juice, olive oil, salsa, Cajun seasoning, garlic powder, and onion powder into the corn and kale.

KALE AND CHEESE TAMALES

Steps:

• For the filling: Melt the butter in a heavy large skillet over medium-high heat. Add the onion, garlic and zucchini and saute until the onion is soft, about 4 minutes. Add the kale and saute 1 minute. Add the vegetable broth, cover and cook until the kale is wilted, about 6 minutes. Uncover and simmer until almost all of the liquid evaporates, about 2 minutes. Turn off the heat and cool slightly. Season with some salt and pepper. Stir in the cheese until melted.
• For the masa: Mix the masa and baking powder in large bowl. Add the vegetable shortening and mix using an electric mixer until it is the consistency of coarse meal. Pour in the vegetable broth and mix until the dough comes together (the dough should be moist). Mix in the salt and pepper by hand.
• To assemble the tamales: Place a corn husk, ridged-side down, flat on a work surface and spread 2 to 3 tablespoons of masa onto the corn husk. Then place a spoonful of the kale filling atop the masa. Fold the bigger sides in, and then the pointy tip up over the tamale. Repeat with the remaining corn husks, filling and masa.
• To steam, place a coin in the bottom of a pot and fill with 1 to 2 inches of water. Make sure that the steamer basket is not immersed in the water. Line the bottom of a steamer basket with some additional husks and stack the tamales in the steamer, with the exposed end facing upward. Top with more husks and cover with a moist towel. Bring the water to a boil and cook until the masa no longer sticks to the husks, 30 to 40 minutes.
• Cook's Note: The coin will rattle during cooking. If it stops rattling, all the water has evaporated and you need to add more.

CORN TIMBALE WITH KALE

Steps:

• Preheat oven to 350°F Spray a 6 cup muffin tin with nonstick spray. Melt butter in a large skillet. Stir in the kale, red pepper, and onion. Cook and cover until kale is just wilted, about 5 minutes. Transfer the mixture to a large bowl and let cool about 10 minutes.
• Combine the corn, egg whites, cottage cheese, mozzarella, Parmesan, flour, salt, and cayenne in a food processor and blend. Stir the corn mixture into the kale mixture until well blended.
• Spoon the mixture into the cups, filling each about 2/3 full. Bake until puffed and a toothpick inserted comes out clean, 30-35 minutes.

CORN TIMBALES

Steps:

• Preheat the oven to 350°F.
• Lightly grease 4 timbale molds or 4-oz. custard cups.
• In a medium-size heavy saucepan, combine the water, cornmeal, cumin, chili powder and salt.
• Bring to a boil, stirring occasionally over moderate heat.
• Lower the heat, cover and cook, stirring occasionally for 8-10 minutes or until very thick.
• Remove from heat.
• In a medium-size bowl, beat the egg whites until foamy.
• Whisk about a quarter of the hot cornmeal into the beaten whites then slowly pour the whites into the remaining cornmeal mixture, stirring constantly about 1 minute or more, just until thickened.
• divide the mixture among the prepared molds, pressing the surfaces with the back of a spoon.
• Cover loosely with aluminum foil.
• Place the molds in an 8x8x2-inch baking dish filled halfway with hot water.
• Bake for 20-25 minutes or until heated through.
• Let stand for a few minutes to set then run a small spatula or knife around the sides of each mold and invert carefully onto serving plates.