I have always loved corn. Whether it was peak-of summer cobs bought from the roadside stand on the way up to our sailboat on Georgian Bay, or a can reheated by Grandma on a night my sister and I slept over, there is something undeniably addictive about the sweet kernels. Around here, when you get prime-season peaches and cream corn, it tastes like it's been soaked in butter even if the block has never been out of the fridge. A few years back, I started salt-water soaking and grilling cobs in their husks with just a pinch of smoked paprika, and that sweet-savoury richness naturally present in the golden grains intensifies ten fold.
While corn season is pitifully short up here in the Toronto area, you can bet we get our fill while its here - especially since the price drops like a stone (last time I looked it was like 10 cents a cob at the market). Where I live, I'm fortunate enough to live close to a farm that flash-freezes all their extra produce (as well as some from surrounding producers), making a bag of frozen berries, beans, peaches or corn taste just as delectable in Winter as it did during that one week it was perfect in the field. I tell you, spreading out some frozen kernels on a baking sheet and broiling them until just so slightly blistered turns starchy vegetable into dinner-worthy candy!
Obviously, my normal method of indulging in this Summer staple is via the simple, savoury kitchen. I'm not about to change that passion regarding the "whole" form of the produce, but there are plenty of other ways I utilize corn products in cooking! I keep a decent stash of "plain" corn flour, cornstarch, dextrose (corn sugar), polenta and fine-milled cornmeal in the pantry, and when I discovered this Brazilian recipe a few weeks ago I thought it would be perfect for this #SundaySupper. Not only did the "corn" ingredient fit the theme, but with the Rio Olympics having kicked off this past Friday these little "golden" medallions look right at home on a viewing-party tray! While they're 100% gluten free, these buttery cookies are relatively easy to shape and have a perfect balance of "melt-in-your-mouth" and "sandy" textures. A touch of finely shredded coconut adds a touch of tropical flair, but if you're not a fan (or are allergic like me) leaving it (and the extract) out is no big deal. Either way, they're a hit with kids (and kids at heart) alike!
Appetizer
Bacon and Corn Chowder by Latin Meet Lagniappe
Bacon Jalapeno Corn Dip by Flavor Mosaic
Cajun Baked Shrimp and Corn Dip by The Weekend Gourmet
Cheesy Corn Tomato Tartlets by Sunday Supper Movement
Cheesy Grilled Corn Dip by Helpful Homemade
Corn Chili Con Queso by From Gate to Plate
Crab & Jalapeno Hush Puppies by Simply Healthy Family
Grilled Corn Salsa by A Mind “Full” Mom
Indian Cheese Corn Toast: Popular Vegetarian Recipe by Easy Cooking with Molly
Roasted Tomato and Corn Bruschetta by Monica’s Table
Breakfast
Blueberry Masa Harina Pancakes by Magnolia Days
Salad
Corn Avocado Salad by Garden Matter
Corn, Edamame & Avocado Salad by Food Done Light
Grilled Corn Ravioli Caprese Salad by Food Lust People Love
Grilled Tri Tip and Roasted Corn Salad by The Freshman Cook
Summer Vegetable Salad by That Skinny Chick Can Bake
Main Dish
Black Bean Corn Casserole by Cindy’s Recipes and Writings
Chicken Corn Bread Casserole by Cricket’s Confections
Cornbread Waffles with Pulled Pork by Renee’s Kitchen Adventures
Fresh Corn Fettuccine by Sew You Think You Can Cook
Fresh Corn Polenta with Summer Vegetables by Caroline’s Cooking
Pasta with Creamy Corn Sauce and Summer Vegetables by Delaware Girl Eats
Polenta Stuffed Peppers by Culinary Adventures with Camilla
Shrimp Corn Chowder by Feeding Big and More
Side Dish
A-maize-ing Maple Cornbread by Family Around The Table
Blueberry and Corn Skillet Bread by Wholistic Woman
Corn Pudding by Bottom Left of the Mitten
Corn Pudding with Jalapenos and Chiles by Hezzi-D’s Books and Cooks
Easy Addictive Corn by Fantastical Sharing of Recipes
Galey iyo Qumbo (Somali Corn in Coconut Sauce) by Tara’s Multicultural Table
Grilled Italian Corn with Garlic-Basil Butter by La Bella Vita Cucina
Honey Cornbread Muffins by Life Tastes Good
Mealie Bread (South African Sweetcorn Bread) by Curious Cuisiniere
Jalapeno Cornbread by Grumpy’s Honeybunch
Jalapeno Popper Cornbread Muffins by The Crumby Cupcake
Peruvian Grilled Street Corn by Cupcakes & Kale Chips
Skillet Corn with Bacon by Cosmopolitan Cornbread
Skillet Fried Corn by New South Charm
Dessert
Blackberry Cornbread Buckle by Pies and Plots
Brazilian Corn Cookies by What Smells So Good?
Easy Cornmeal Budino with Blueberry Marmellata by Cooking With Carlee
Mais Con Hielo-Corn on Ice by Asian In America
Margarita Popcorn by The Redhead Baker
Sweet Corn Custard Pie by Nik Snacks
Sweet Corn Ice Cream by Baking Sense
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Brazilian Corn Cookies (Broinhas)
Makes 26
½ cup salted butter, softened
½ cup sugar
1 egg
½ tsp coconut extract
½ tsp vanilla extract
1 cup yellow corn flour
½ cup rice flour
½ cup cornstarch
1 tsp baking powder
½ cup finely shredded, unsweetened coconut
Heat the oven to 350°F and line two baking sheets with parchment paper.
In a large bowl, cream together the butter and sugar until well blended.
Add the egg, coconut extract and vanilla extract and beat well.
Add the corn flour, rice flour, cornstarch, baking powder and coconut and mix to form a dough.
Cover and let rest 15 minutes.
Divide the dough into 26 pieces, roll into balls and place on the baking sheets.
Flatten the balls gently with the palm of your hand.
Bake at for 12 minutes, or until golden brown.
Cool on the baking sheets.
Amount Per Serving
Calories: 91.7
Total Fat: 4.4 g
Cholesterol: 16.7 mg
Sodium: 28.7 mg
Total Carbs: 12.2 g
Dietary Fiber: 0.8 g
Protein: 0.8 g
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