Author Topic: Corn  (Read 2500 times)

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Offline haybot

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Corn
« on: October 12, 2010, 10:15:34 AM »
Couldn't find anything about this beside the use of corn flour in doughs.

Does anyone put Corn on their pizza?
It's actually quite common in germany, you even get it as a topping at Pizza Hut.


Offline pizzaboyfan

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Re: Corn
« Reply #1 on: October 12, 2010, 12:43:29 PM »
Corn on pizza...
That pretty much seals the deal for Germany as the worst (wurst) food on the face of the Earth.

buceriasdon

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Re: Corn
« Reply #2 on: October 12, 2010, 01:11:34 PM »
Corn is also a popular topping here in Mexico. I have not been able to find blue corn however. Many of my Mexican friends request corn. I use it on my Mexican veggie pizza with peppers and avacado. I generally make a dough with some corn flour(masa) added for these pizzas. Instead of a tomato sauce I use a sauce of corn fungus called Cuitlacoche(not available in most parts of the world) mixed with tomato based sauce and blended to make it spreadible. To me a little bit of corn goes a long way, but my friends don't pick it off the pizza like they do with artichoke hearts.
Don 


Couldn't find anything about this beside the use of corn flour in doughs.

Does anyone put Corn on their pizza?
It's actually quite common in germany, you even get it as a topping at Pizza Hut.

Offline Tscarborough

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Re: Corn
« Reply #3 on: October 12, 2010, 01:57:44 PM »
OK, I will try it this weekend.  Corn, onion, and garlic, with a green tomatillo sauce.  White and yellow jack cheese, maybe.

Offline Bill/SFNM

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Re: Corn
« Reply #4 on: October 12, 2010, 02:15:56 PM »
How about my "Black Pizza" with corn and corn smut?

http://www.pizzamaking.com/forum/index.php/topic,7433.msg63984.html#msg63984


Offline Tscarborough

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Re: Corn
« Reply #5 on: October 12, 2010, 02:27:28 PM »
Now THAT is a pretty and tasty sounding pizza!

Offline Jackie Tran

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Re: Corn
« Reply #6 on: October 12, 2010, 02:32:45 PM »
Wow Bill.  impressive!   Corn smut sounds really really dirty.  :-D But since I like mushrooms, it sounds like I would like it.   ;D

buceriasdon

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Re: Corn
« Reply #7 on: October 12, 2010, 02:55:07 PM »
 I prefer to use a thin layer of corn truffle so I do cut mine with tomato sauce to make it spreadable. The taste can be strong to some. I do the same with my mole pizzas. Only twice have I seen fresh Cuitlacoche or Huitlacoche, both are correct spellings , in stores so I, like Bill, use canned. Very nice pie Bill. I can't find any pics of mine, oh well.
Don

Offline Essen1

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Re: Corn
« Reply #8 on: October 12, 2010, 03:04:50 PM »
Couldn't find anything about this beside the use of corn flour in doughs.

Does anyone put Corn on their pizza?
It's actually quite common in germany, you even get it as a topping at Pizza Hut.

HB,

I was born and raised in Germany and a couple of buddies used to run a small pizza shop. I have never seen corn on a pizza in Germany but maybe there's always an exception to the rule.

Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

http://thehobbycook.blogspot.com/

Offline hotsawce

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Re: Corn
« Reply #9 on: October 12, 2010, 04:11:31 PM »
I don't see what's wrong with using corn on pizza. A popular grilled pizza uses corn as a topping....its fresh, its tasty, its seasonal...I don't know why it couldn't be used.


Offline Jevla

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Re: Corn
« Reply #10 on: June 19, 2011, 07:47:48 PM »
As an Arizona resident, I could definitely enjoy a Mexican style pizza with roasted corn kernals, roasted green chill's, pork or beef machacca and a tomotillo verde style sauce dotted with black olives. If I could only figure out how to get masa flour incorporated into the crust. Maybe I should just stick to tamales?

buceriasdon

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Re: Corn
« Reply #11 on: June 19, 2011, 08:18:09 PM »
I've had success with a blend of about 2.5 to 3 parts all purpose flour to 1 part corn flour. 3 to 1 is a good blend that retains the corn taste and is not so difficult to work with.
Don


As an Arizona resident, I could definitely enjoy a Mexican style pizza with roasted corn kernals, roasted green chill's, pork or beef machacca and a tomotillo verde style sauce dotted with black olives. If I could only figure out how to get masa flour incorporated into the crust. Maybe I should just stick to tamales?

Offline Jevla

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Re: Corn
« Reply #12 on: June 19, 2011, 08:51:48 PM »
Thank you Don for that advice.....I will surely exploit that opportunity to meld the two flours. Corn is a wonderful thing. I saw a documentary on Netflix where Monsanto's bioengineering of corn accidentally spread to Mexico's precious varieties. What a shame....

Offline texmex

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Re: Corn
« Reply #13 on: June 23, 2011, 03:02:27 PM »
This corny  :P topic has me thinking of an edamame/onion/roasted corn/roasted red pepper succotash I made last month. 

Dare I try some of this on pizza?  What kind of cheese?  hmmmm.
Reesa

Offline texmex

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Re: Corn
« Reply #14 on: June 23, 2011, 03:03:25 PM »
Thank you Don for that advice.....I will surely exploit that opportunity to meld the two flours. Corn is a wonderful thing. I saw a documentary on Netflix where Monsanto's bioengineering of corn accidentally spread to Mexico's precious varieties. What a shame....

What Monsanto etal have done the world over is criminal!
Reesa