Ginataang Mais (Corn and Sticky Rice with Coconut)

Ginataang mais was something I used to buy from a vendor in the neighborhood for merienda. Whether the weather was hot or cold, ginataang mais is so comforting. My kids like it, although they vaguely recall having had this in the Philippines.

Ingredients:
sweet corn kernels and cream from 4 cobs (or use 11-oz canned sweet corn kernels plus 1 small can of creamed corn)
6 cups water
1 cup sweet sticky rice
1 cup sugar
1 can coconut milk (Premium)
milk and sugar as desired

Instructions:

Boil rice, sugar and water then turn heat down to simmer for 20 minutes. Meanwhile, cut the kernels off the cob and scrape the cream. Add the corn and coconut cream to the mixture and cook for 10 minutes more or until corn is done. Ladle into bowls and add milk (or cream) and additional sugar as desired.

Chicken and Corn Soup

 

One advantage of keeping frozen chicken broth or stock in the freezer is that I can have tasty satisfying soups anytime.

Chicken and corn soup is one of those comfort foods that my kids and I love.

Ingredients:
1-2 cups cooked chicken bits
2 quarts (4 cups) chicken broth
1 (11-oz) can sweet corn kernels, drained
2 tbsp cornstarch dissolved in 1/2 cup cold water (or broth)
1 egg, beaten with 1 tbsp water
salt and pepper to taste
spring onions (optional)

Instructions:
Boil corn in broth until done. Add chicken bits and let boil. Stir in cornstarch mixture in slow stream until soup is slightly thickened. Remove from heat then pour the beaten egg slowly while stirring. Season with salt and pepper. Garnish with spring onions to serve.

Lobster & Corn Chowder

As I mentioned earlier, I used my leftover lobster meat for chowder (my favorite food to make with lobster heads and smaller claws).

From lobster chowder

But since this time I had 3 leftover whole lobsters (that is, after I made my lobster roll for lunch the next day), I had a total of almost 2 lbs meat, and the chowder I came up with was enough for supper, and even for breakfast (I myself brought a bowl to work that night).
I got the idea and tweaked some from the recipe at epicurious. The tweaking depended on what I had on hand, as usual.

Ingredients:
2 lbs leftover lobster meat (previously boiled)
8 slices of smoked pork fat back, pan fried until crispy (I used this in place of bacon)
2 medium potatoes, diced
2 medium carrots, diced (smaller than potatoes)
1 large onion, chopped
1 cup celery stalks, sliced into 1/8 inches
4 cups frozen and thawed sweet corn kernels (I had mine from my garden; feel free to use canned)
6 cups lobster broth (prepared day before))
1-1/2 cups heavy cream
6 tbsp sour cream
2 tbsp butter

Procedure:


Prepare lobster meat. Set aside in the fridge.

Purée 2 cups corn with 1 1/2 cups broth in processor until almost smooth.

Pan fry on medium heat the thin fat back slices (or bacon) until crisp. Place on paper towel to drain excess oil, crumble and set aside. Leave about 3 tbsp of oil drippings in the pan.

Cook partially the diced potatoes and corn. Doing this helps them retain their shape and prevents making them too starchy/pasty. Set aside.

Pour off and discard all but 3 tablespoons drippings from pot. Add onions to pot; sauté until light golden, about 5 minutes. Add potatoes, carrots, and celery; sauté until vegetables soften slightly, about 2 minutes. Add broth; simmer 10 minutes. Stir in corn puré, corn kernels and heavy cream; simmer 5 minutes. Season with salt and pepper. Remove soup from heat; stir in sour cream.

Melt butter in medium nonstick skillet over medium heat. Add lobster meat and sauté just until heated through, about 2 minutes. Ladle soup into bowls. Garnish each serving with lobster pieces, crispy fat back (or bacon bits) and serve.

Sweet Corn

Sweet Corn



Recently we have had our fill of sweet corn...at least for 3 days, because the racoons (we suspect) raided our garden for these sweet treats!



During that short period of time we enjoyed sweet corn the way we wanted it best - steamed! According to MS Living Mag, the right way to prepare steamed sweet corn is: Boil the water, run to the garden and pick the corns, husk them, steam and eat! It said sweet corn, as soon as picked from the plant, converts its sugar into starch even if refrigerated, so that it is best to cook them right away. Of course we eat this with butter and salt.



Other way I thought of enjoying it was making a soup out of some pieces of leftover cuts of corned beef (which I cooked like nilagang baka). And of course, in my tinolang manok with pepper leaves.





Bad thing is, due to unforeseen circumstances whereby those racoons depleted our corns, I forgot to think of other ways to enjoy corns. Looking back now, I regret not having cooked maja blanca (I remember Bernice cooking that one time)...



Even the corns given by my in-laws I was not able to cook into maja! What I did not fail to remember to do with it was to make corn muffins style Sassy's, using the pancake batter.