Best Corn Timbales Recipes

Corn Timbales image

Provided by luvinlif2k

Categories Corn

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 cups water
1/2 cup cornmeal
1 teaspoon ground cumin
3/4 teaspoon chili powder
1/2 teaspoon salt (to taste)
2 large egg whites
1 (10 ounce) package frozen corn kernels, thawed and drained
1/4 teaspoon black pepper
1 teaspoon unsalted butter or 1 teaspoon margarine

Steps:

Preheat the oven to 350°F.
Lightly grease 4 timbale molds or 4-oz. custard cups.
In a medium-size heavy saucepan, combine the water, cornmeal, cumin, chili powder and salt.
Bring to a boil, stirring occasionally over moderate heat.
Lower the heat, cover and cook, stirring occasionally for 8-10 minutes or until very thick.
Remove from heat.
In a medium-size bowl, beat the egg whites until foamy.
Whisk about a quarter of the hot cornmeal into the beaten whites then slowly pour the whites into the remaining cornmeal mixture, stirring constantly about 1 minute or more, just until thickened.
divide the mixture among the prepared molds, pressing the surfaces with the back of a spoon.
Cover loosely with aluminum foil.
Place the molds in an 8x8x2-inch baking dish filled halfway with hot water.
Bake for 20-25 minutes or until heated through.
Let stand for a few minutes to set then run a small spatula or knife around the sides of each mold and invert carefully onto serving plates.

Nutrition Facts : Calories 143.1, Fat 2.3, SaturatedFat 0.8, Cholesterol 2.5, Sodium 334, Carbohydrate 28.4, Fiber 2.9, Sugar 0.3, Protein 5.4

Corn and Zucchini Timbales image

Yield Serves 8

Number Of Ingredients 7

2 1/2 cups fresh corn kernels (cut from about 5 ears of corn)
5 large eggs
1 tablespoon all-purpose flour
1 teaspoon sugar
1 teaspoon salt
2 zucchini, rinsed
1 1/2 teaspoons minced fresh thyme leaves or 1/2 teaspoon crumbled dried

Steps:

In a blender purée the corn with 2/3 cup water for 1 minute, add the eggs, the flour, the sugar, and the salt, and purée the mixture for 1 minute. Strain the purée through a fine sieve into a bowl, pressing hard on the solids. With a vegetable peeler cut 16 thin lengthwise slices from the zucchini, avoiding the cores, and grate enough of the remaining zucchini to measure 1 cup. Squeeze the grated zucchini dry in a kitchen towel and stir it into the corn mixture with the thyme.
Arrange 2 zucchini slices decoratively in each of 8 buttered 1/2-cup timbale molds, pressing the slices firmly against the sides of the molds and trimming the ends, and divide the corn mixture among the molds. Arrange the molds in a baking dish, add enough hot water to the dish to come halfway up their sides, and bake the timbales in the middle of a preheated 350°F. oven for 35 to 40 minutes, or until they are firm. Transfer the molds to a work surface and let them stand for 3 minutes. Run a thin knife around the edge of each mold and invert the timbales onto platters. (The timbales may be made 1 day in advance and kept covered and chilled. Reheat the timbales in a baking dish, covered tightly with foil, in a preheated 350°F. oven for 15 minutes.)