Just wanna rock this Irish potatoes to the fullest,since it's from the village direct.

The children were to take it to school,so prepare it.

Our independence soup.

When corn is in season, my family always requests this dish. It's a crispy, sweet tempura made from fresh corn. The origin of this recipe: I once saw a TV show featuring tempura made with fresh corn and wanted to try it at home. It's crispy and seasoned only with salt, which makes the corn taste incredibly sweet. This is a favorite recipe that gets requested every corn season.

#mysterybox2#corn#post_4

I became a recipe tester for a certain company, so I made these tempura fritters that my daughter would enjoy.It came out really light and crispy. Maybe it's because of the oil.You can use fava beans instead of edamame.Make sure to pat dry the shrimp and corn (I used canned corn) with paper towels. If they're wet, the frying oil may splatter. Recipe by Shinchan0430

This is one of my absolute favorite ways to cook fresh sweet corn! It's so simple and really takes advantage of the corn's natural sweetness. Last summer I think almost of all of the corn I bought ended up being turned into this soup! If you use old corn or some that has dried out a little (wrinkly kernels), it won't turn out very good so I highly recommend using very fresh, in-season corn with plump kernels.

#Mysyerybox2#Corn

These humitas are made with American corn and pork. American corn is softer, so the dough doesn't turn out as firm. In New York, I use American corn because the type of corn used in Chile (choclo humero) isn't available here, and the texture is different. Either way, they're still delicious.https://youtu.be/exVj0WRCPc0

Today is the full moon, and also the Vu Lan festival month, so I made a vegetarian meal and sweet sticky rice. This time, since we have a lot of fresh corn at home, I decided to make sweet corn sticky rice using fresh corn. It's quick and doesn't require soaking the corn!

When corn was first imported into Europe, it made people sick. And when ground, the flour did not make dough. So it became animal feed. In the Americas, people thrived on it. Still do.The reason is that corn needs to be nixtamalized, that means the corn flour needs to have caustic added to become digestible, to make flour, to reduce mycotoxins 97-100%, and to grind easier.Mayans used, and still use, the ashes from cooking fires to add caustic. Commercial corn processors that make corn flour use food grade lime.If you grow and grind your own corn, you can use ashes or lime. We use oakwood ashes.

Indonesians like corn fritters! Every house has a different recipe. We usually eat them with steamed rice or just gobble them as snacks. I sometimes eyeball the ingredients, but I use this recipe as a guide. It takes quite a while to fry because I prefer to use low-medium heat and I fry in batches.