Compiled Recipe – Corn and Pimiento Loaf

Corn and Pimiento Loaf

* 1 cup all-purpose flour
* ½ cup cornmeal, fine
* 1/8 cup sugar
* 1 ½ tsp. baking powder
* ½ tsp. baking soda
* 1 tsp. salt
* ½ cup vegetable oil
* 1/3 cup sour cream
* 1 large egg
* ½ cup corn kernels, drained
* 1 piece canned pimiento, drained and chopped roughly

1) Pre-heat oven to 350◦F. Grease a 9×5-inch loaf pan with vegetable oil. Mix together all-purpose flour, fine cornmeal, sugar, baking powder, baking soda, salt, vegetable oil, sour cream, egg, canned corn kernels and canned pimiento in a medium bowl until well combined.

2) Pour into prepared baking pan and bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.


Compiled Recipe – Spinach, Ham and Corn Frittata

Spinach , Ham and Corn Frittata

* 5 large eggs
* 2 cups whole milk
* ½ tsp. salt
* ground black pepper (to taste)
* 1 tbsp. butter, softened
* 5 cups French bread, cubed
* 70 grams spinach, frozen, thawed
* ¼ cup corn kernels
* ½ cup ham, diced
* ½ cup cheddar cheese, grated
* ½ cup mozzarella cheese, grated

1) Beat eggs and milk together in a bowl. Season with salt and pepper. Set aside.

2) Brush a 9-inch baking pan with butter. Place half of the bread cubes in the pan. Top with half of the spinach, corn , ham and cheeses.

3) Make another layer with the remaining ingredients.

4) Pour egg mixture into the pan. Sprinkle with more cheese, if desired.

5) Let strata soak in the refrigerator or overnight. Alternatively, you can lightly press down with a spatula to allow bread to absorb the egg mixture.

6) Bake at 350◦F for 30 to 40 minutes or until golden brown and firm to the touch. (Note: Cover with foil if top browns too quickly.)


Compiled Recipe – Sweet Corn Fritters

Sweet Corn Fritters

* ¼ cup rice flour
* ½ cup all purpose flour
* ¼ tsp salt
* 1 tsp baking powder
* 2 tsp sugar
* 1 tsp garlic, finely chopped
* ½ tbsp white onions, chopped
* ¼ cup water
* 1 cup canned corn kernels, drained well
* 1 tsp cilantro, chopped
* ¼ cup parsley, chopped
* 3 cups vegetable oil

1) Combine rice flour, all purpose flour, salt, baking powder, sugar, garlic, white onions and water in a bowl; mix well. Add corn kernels, cilantro and parsley; mix.

2) Heat vegetable oil in a shallow pan. Scoop 1 tablespoon corn mixture into hot oil and fry until golden. Drain on paper towels. Serve immediately.



Compiled Recipe – Ginataang Mais

Ginataang Mais

* 2 cups coconut milk
* ½ cup sticky rice
* 1 cup corn kernels
* ½ cup white sugar
* condensed milk, topping (optional)

1) Cook coconut milk and sticky rice in a saucepan over medium heat. Cook for about 3-5 minutes.

2) Once coconut milk starts boiling, turn the heat down and stir continuously to prevent the rice from sticking to the pan.

3) Continue stirring until rice is cooked through.

4) Add corn kernels and sugar. Cook until sugar dissolves.

5) Top with corn and condensed milk. Serve.


Compiled Recipe – Five Layer Chip Dip

Fiver Layer Chip Dip

* ½ cup refried beans, canned
* 1/3 cup corn kernels, canned, drained
* ½ cup salsa, store-bought
* ¼ cup sour cream
* 1/3 cup cheddar cheese, grated

* Place refried beans in a medium glass serving bowl; smoothen top. Top with even layers of corn kernels, store-bought salsa, sour cream and cheddar cheese. Serve with nachos or tortilla chips.


Compiled Recipe – Sizzling Pepper Steak

Sizzling Pepper Steak

* 3 tbsp cooking oil
* 1 tbsp melted butter
* ½ kilo lean beef, sliced thinly
* 1 pc Knorr beef cubes
* 3-4 tbsp sweet corn kernels
* freshly cracked black pepper, as needed
* 1 tbsp spring onions, chopped
* 1 pc onion, minced
* 3 tbsp brown sugar or honey
* 2 tsp cornstarch
* ½ cup water

1) Make the pepper steak: Place your cast iron skillet over high heat and pour oil once you see that it’s smoking hot. Place one cup of cooked rice in the center with a tablespoon of butter on top and then turn off the heat.

2) Arrange the beef slices , corn kernels and spring onions around the skillet then sprinkle generously with freshly black pepper.

3) Make the sauce: Combine oil, onion, garlic, brown sugar, Knorr Liquid Seasoning, cornstarch and water in a small saucepan and bring to a simmer until it thickens. Pour the sauce over the rice and pepper steak. Serve while hot.


Compiled Recipe – Beef and Corn Stir Fry

Beef and Corn Stir Fry

* 1 tbsp oyster sauce
* 1 tbsp soy sauce
* lemon juice (from half a lemon)
* 1 tsp sugar
* 1 tsp sesame oil
* 2 cloves garlic, chopped
* 1 medium white onion, chopped
* 500 grams ground beef
* 1 can corn kernels, around 425 grams
* 1 small baguio beans (about 200 grams)
* 2 kaffir lime leaves, dried
* salt
* pepper
* 2 bird’s eye chilies (siling labuyo), sliced (optional)
* cilantro, chopped (optional)
* basil, chopped (optional)
* parsley, chopped (optional)

1) Combine oyster sauce, soy sauce, lemon juice, sugar and ¼ cup water in a bowl. Set aside.

2) Heat sesame oil in a pan over medium heat. Sauté garlic and onions until almost golden.

3) Add beef; cook until brown, about 5 minutes. Break clumps using the back of a spoon. Drain excess fat and liquid.

4) Lower heat to medium. Pour in sauce mixture and allow to reduce, about 2 to 3 minutes.

5) Add corn, beans, and kaffir lime leaves. Stir and cook for about 3 minutes. Season with salt and pepper. Add chilies, if using. Mix well. Remove kaffir lime leaves. Top with cilantro, basil or parsley before serving.