Poached Corn Recipes

MASA CORN CAKES WITH POACHED EGGS

Masa Corn Cakes with Poached Eggs image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 large ripe tomatoes (about 1 pound), finely diced
1/4 small white or red onion, finely diced
1 jalapeno pepper, finely chopped (remove seeds for less heat)
1/4 cup chopped fresh cilantro
Kosher salt
2 cups whole milk
3 tablespoons unsalted butter, sliced
2 cups masa harina corn flour
Kosher salt
2 teaspoons sugar
1/3 cup crumbled queso fresco or feta cheese, plus more for garnish
2 tablespoons extra-virgin olive oil
8 large eggs
1 tablespoon white vinegar
1 Hass avocado, chopped, for garnish

Steps:

See how to poach eggs
Make the salsa: Combine the tomatoes, onion, jalapeno, cilantro and 1 teaspoon salt in a bowl.
Preheat the oven to 200 degrees. Make the corn cakes: Warm the milk and butter in a small saucepan over low heat just until the butter melts. Combine the masa harina, 1 teaspoon salt, the sugar and queso fresco in a large bowl. Stir in the milk mixture to make a soft dough. Scoop the dough into 8 portions (about 1/4 cup each) and place on a parchment-lined baking sheet. Cover with another sheet of parchment; press a pan on top to flatten into disks.
Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, fry the corn cakes until crisp and golden on the bottom, about 3 1/2 minutes; flip, press lightly with a spatula and cook until golden on the other side. Continue with the remaining cakes, adding more oil as needed. Season the cakes with salt; place on a baking sheet and keep warm in the oven while you poach the eggs.
Bring a deep pan of water to a simmer over medium-low heat; add the vinegar. Poach the eggs.
Divide the corn cakes among 4 plates; top each cake with a poached egg, salsa and cheese; serve with avocado.

CORN CAKES WITH POACHED EGGS

Corn Cakes with Poached Eggs image

These easy corn cakes are super tender thanks to the creamed corn in the batter. Top them with poached eggs and fresh salsa, and you get one of my favorite breakfasts. -Jamie Jones, Madison, Georgia

Provided by Taste of Home

Categories Breakfast Brunch

Time 45m

Yield 4 servings.

Number Of Ingredients 18

Ingredients

SALSA:
3 plum tomatoes, seeded and coarsely chopped
1/4 cup finely chopped sweet onion
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1 tablespoon minced fresh cilantro
1 tablespoon lime juice
1-1/2 teaspoons honey
1/2 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
1/8 teaspoon pepper
CORN CAKES:
1 can (14-3/4 ounces) cream-style corn
1 package (6-1/2 ounces) cornbread/muffin mix
1/2 cup water
EGGS:
1 tablespoon white vinegar
4 large eggs

Steps:

In a small bowl, combine all salsa ingredients; let stand at room temperature while preparing corn cakes., In a large bowl, mix corn, muffin mix and water. Lightly grease a griddle; heat over medium heat. Pour batter by 1/3 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown., Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to surface of water, slip egg into water., Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Serve with corn cakes and salsa.

Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 187mg cholesterol, Sodium 1019mg sodium, Carbohydrate 58g carbohydrate (17g sugars, Fiber 5g fiber), Protein 12g protein.

SWEET POACHED CORN

Sweet Poached Corn image

This corn is delicious. Cooking the corn in milk with a little sugar really makes a difference. It makes frozen corn taste just like it came off the cob.

Provided by Kim D.

Categories Corn

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

5 cups corn (fresh or frozen)
2 cups milk
1 tablespoon butter
4 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon pepper

Steps:

In a medium-sized saucepan, combine all ingredients.
Cook, uncovered, over medium heat for about 10 - 15 minutes or until corn is heated through, stirring frequently.
Strain corn with a slotted spoon, as you serve.

Nutrition Facts : Calories 199.5, Fat 6.8, SaturatedFat 3.3, Cholesterol 16.5, Sodium 348.7, Carbohydrate 32.8, Fiber 3, Sugar 8.4, Protein 6.9

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