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Corn Free Recipes - Corn Allergy Approved Recipes

This is my favorite part of this web site. I love coming up with corn free recipes. I think it's the challenge. Aha, I say, here's something tasty that won't make me sick. Bon Appétit!

Tip: Look for international recipes for corn free cooking.  Try Indian Cuisine, Italian Food, or Mediterranean Cuisine for easy and fun recipes that don't require a lot of substitutions.

Tip: Just because you get it from the health food store or it's organic does not mean it's corn free, check labels to be certain.

Scroll down to see the corn free recipes of the month, or use our links below.

Corn Free Soups
Corn Free Breads
Corn Free Main Dishes (kid friendly foods too!)
Corn Free Desserts

Email your favorite corn free recipes to me at CornAllergySymptoms@gmail.com.

Corn Free Recipes

Traditional Pancakes (Blueberries optional)
1 1/2 cups flour
1 1/2 tsp cream of tartar
1 1/4 cups milk
3 Tbs butter
1/2 cup small blueberries - optional
(get small ones and check the label too, but I got some Walmart brand blueberries and they were so huge that they were jutting out of my pancakes. LOL.

Mix dry ingredients well, then add egg, milk and melted butter and stir.

Heat pan to medium heat with a little oil and drop spoonfuls of batter into the pan, turn over and cook until each side is lightly brown. I use an ice cream scoop full of batter per pancake for nice little pankcakes. Adding small blueberries make a nice pancake too.

Corn Free Popcorn - I know...laugh all you want. Break up salt free rice cakes into popcorn size peices.  Then, you can melt a little butter in the microwave and drizzle lightly over the broken cakes.  Add sea salt and you are ready to go.

Corn Free Bread - Homemade Tortillas
2 Cups Flour (I use organic flour from Super Target)
1 tsp baking soda
1 tsp cream of tartar
1 tsp sea salt
2 Tb canola or sunflower oil (canola is cheaper)
3/4 cup warm milk (i microwave it for 45 seconds)

Mix all ingredients and knead until blended.  Cover and let rest for 20 minutes.  Knead again a little and divide dough into 8 balls.  Put them in a big plastic bag (ziploc) and wait 10 mintues.  Preheat your cast iron pan (med/med high heat).  Then, spread a little flour on a clean counter or surface and roll out the dough as flat as you can.  Place in pan and turn over when you see bubbles - less than one minute so don't go anywhere.  It takes practice and reminds me of making pancakes.  I often adjust the heat but I get usually roll one while the other is cooking.  When you flip it to cook the other side, it doesn't need much time.  You can use these for tacos, pb&j, lunchmeat sandwiches, and even grill cheese on them.  Super good! 

Chili & Lime Chicken Kebobs
1 1/2 tsp chili powder
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
cayenne pepper (to taste)
sea salt & fresh ground pepper to taste
1 lb boneless chicken breasts cut into cubes
Onions, green peppers, and cherry tomatoes, mushrooms etc (to add to skewers)

Marinade chicken in spices & oil for one hour.  In the meantime, chop vegetables of choice into evenly sized chunks for better cooking.  Assemble onto skewers in a decorative fashion (ie one green pepper chunk, one chicken chunk, cherry tomato, one onion and repeat).  Brush lightly, once more with canola or sunflower oil and grill on medium heat.  Goes well with rice, homemade tortillas (above), and a little yogurt sauce (below).

Yogurt Sauce for Kebobs
1 cup yogurt (plain regular yogurt - Dannon makes some or you can make your own)
2 Tbs dill or cilantro
1 tsp garlic
salt to taste

Yogurt
1 gallon of whole milk
2 Tb of plain regular yogurt (Dannon works) as a starter

Slowly bring milk to a boil, then pour it into a large bowl or casserole dish that has a lid available.  Leave uncovered to cool until you can put your pinky finger in there without it burning.  This takes about 20 minutes.  Then take some of your warm milk and mix it with the starter yogurt, just a few spoonfuls.  Then take your starter mix and drizzle it into the pot of milk.  Cover and wrap it in a small blanket or towels to keep it warm for a while.  Leave it for at least 8 hours on the counter.  Then refrigerate it for one day before digging in.  Yogurt is really good for your digestive system and this yogurt makes great sauce for kebobs, wonderful smoothies, or you can put your own blueberries with sugar and mix it for your own fruit yogurt.  I personally have trouble with some ice creams at the store, sometimes getting a stomach ache, but I can always eat this yogurt.

Don't let your corn allergy spoil your meals.  Think outside the box by substituting things you can't have with things you can have.  Consider it a challenge and focus on how healthy you will be eating and how much you are going to learn about health and cooking.  Corn allergies are no match for your wit!

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