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Joe Langenfeld's Indian Corn Recipe

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This recipe for Joe Langenfeld's Indian Corn, by , is from Maxon Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Erin Glogowski

Category:
Category:

Ingredients:  
Ingredients:  
-2.5 cups corn, fresh cut from cob, or frozen
-1 or 2 cubic inches of fresh ginger root
-2 garlic cloves
-1 large hot green Indian chili pepper, or jalepeno
-3 tablespoons corriander powder
-2 bay leaves
-5 green cardamom pods
-5 black cardamaom pods
-1 teaspoon ginger powder
-1 teaspoon salt
-1 teaspoon pepper
-ghee, or oil if you don't have any

Directions:
Directions:
This recipe begins by making a ginger garlic paste that is used as a base for the dish.. Wash, slice, and take the seeds out of the pepper. Peel the ginger and cut into little pieces. Put the garlic, ginger, and chili pepper in a food processor/blender to make the paste, or a mortar and pestle, or just crush and chop as finely as possible.

Then put some ghee or oil in a big pot on high heat and add the paste. Fry it quickly for a few minutes, taking care not to let anything blacken. When it becomes fragrant add the corn, the cardamom pods, the bay leaves, and the powdered spices and stir. Be sure to be scraping the paste up from the bottom of the pot so all the corn is covered in it. Let the corn cook a few minutes on low heat to release the flavors. Remove bay leaves and cardamom pods before serving.

Number Of Servings:
Number Of Servings:
2-4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Joe always like to cook Indian food. He told me he learned this from some of the Indians he worked with in D.C.

 

 

 

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