Wednesday, December 1, 2010

Mystery Produce of the Week: Red Corn

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Festive corn just in time for the holiday season! Seriously though, I don't know why this corn is red. It has no purpose being red. But it is. In addition to the attractive magenta/mauve/severe sunburn color that the kernels take on, the husk also has a faint red hue.

I had thought it might taste different, like corn crossed with beets or maybe pomegranate. Instead, it tastes like... corn. Just. Corn. It's only disappointing if you were expecting some sort of super awesome delicious corn-y corn. But personally, I love corn just the way corn is. So red or not, it's all good by me.

I turned this mystery produce into a red (corn) and black (bean) burger with avocado and salsa. This particular black bean burger got rave reviews from VB, who said that it should be in the "Favorite Recipes" section... stat! (I think he may have been extra hungry that day.)

You'll need:
  • 4 medium ears of corn (red or otherwise), husk removed
  • 1 15-ounce can of black beans, drained and rinsed
  • 1 small sweet yellow onion, large diced
  • 1 cup of bread crumbs plus up to an additional 1 cup (I use panko)
  • 1/2 cup of corn meal
  • 4 tablespoons of whole wheat flour
  • 1 teaspoon of paprika
  • 1/2 teaspoon of cumin
  • 1/4 teaspoon of granulated garlic powder
  • 1/4 teaspoon of onion powder
  • 2 tablespoons of olive oil
  • salt and pepper to taste
  • avocado slices for garnish
  • pico de gallo for garnish
  • hamburger buns
Bring a large pot of water to boil. Add corn and boil for 8 minutes. Remove and let cool. Slice off the kernels. Mix well with black beans. Take about 3/4 of the corn black bean mixture along with diced onion, paprika, cumin, garlic powder, salt and pepper and puree in food processor until the mixture turns into a wet paste. Add the mixture to a large bowl with the remaining 1/4 of corn and black beans. Add corn meal, whole wheat flour, bread crumbs and mix together by hand. The mixture should be tacky but not wet and can be easily shaped into patties without sticking to your hands. If your mixture is too wet, add more bread crumbs. Adjust seasoning.

Lightly fry each patty on both sides in olive oil, about 3 to 5 minutes on each side or until browned. Then bake in 350 degree oven for 10 minutes. Serve on hamburger buns and garnish with avocado slices and pico de gallo.

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