Posts tagged ‘corn’

Corn salad

We have some good friends in Little Rock who have taught us a lot about food. They’d have us over for dinner regularly, and very rarely was something on their table not made from scratch. So it’s funny to me that I served them a practically inedible dish one time they were over at our house for dinner. It was a corn salad that called for roasting jalapenos, and for whatever reason, I added way too many. The guys, who like hot stuff, were able to choke it down, but the wife and I couldn’t bear it. I remember her asking, “Do you have any crackers? Milk?” No and no. And we just had to wash it down with water.

This salad was a different story, though. While a few bites were too spicy for my taste, for the most part it was a wonderful combination of flavors that complemented the fresh-from-the-farm corn. We’d never had jimaca before, so I didn’t know what to expect, but the white flesh is a tad sweet and adds a nice crunch.

Albuquerque Corn Salad, from Cooking Light Aug. 08

4 servings

1 tablespoon olive oil
2/3 cup chopped jicama
1 tablespoon minced jalapeño pepper
2 cups fresh corn kernels (about 4 ears)
1 3/4 cups thinly sliced green onions (about 8 onions)
2/3 cup chopped red bell pepper
1/2 teaspoon ground cumin
1/4 teaspoon salt

Cilantro (optional) for garnish

Heat oil in a large nonstick skillet over medium-high heat. Add jicama and jalapeño to pan; sauté 2 minutes, stirring frequently. Add corn and remaining ingredients; sauté 2 minutes, stirring frequently. Serve warm or at room temperature. Garnish with cilantro.

July 31, 2008 at 1:56 pm 1 comment

Southwestern chicken burritos

Last week, I bought something not on the list for lunch emergencies, an Amy’s burrito. Love those things. So when we had some leftover chicken at the end of the week, I realized we had everything on hand to create our own burritos cheaply and with mostly all organic ingredients. Now, when we’re out of leftovers, we can still have a healthy, easy meal to take to work.

Southwestern Chicken Burritos

3/4 cup brown rice, dry
1 large tomato or 2 medium
1/4 cup chicken broth
2 tsp McCormick’s Spicy Seasoning
1/2 tsp cumin
1/2 tsp salt
1/4 tsp pepper
2 medium potatoes, peeled if not organic, and cut into 1/2 inch cubes
1 ear corn, kernels cut off
1 can black beans or mixed blend, rinsed and drained
1 1/4 cup diced chicken
3/4 cup shredded cheese (we used Mexican blend)
8-9 flour tortillas, burrito size

Cook rice according to directions. Bring separate pot of water to boil. Score tomato and cut out stem and drop into boiling water for 60 seconds. Remove and run under cool water. Peel skin, squeeze tomato over garbage to expel most of the seeds. Finely chop and put in medium skillet. Add chicken broth and seasonings and cook until liquid has reduced slightly and thickened, about 10-15 minutes. Meanwhile, in remaining boiling water, cook potatoes until tender, about 15 minutes.
Add corn to tomato sauce as it cooks. When potatoes and sauce are done, mix chicken, rice, potatoes, corn, beans and sauce in large bowl. Taste for seasoning. Let cool slightly.
Mound about 1 1/2 cups filling in each tortilla, then sprinkle with about 2 tablespoons cheese. Roll up and place in glass dish. Cook at 375 degrees for 15 minutes, or until tortillas brown slightly. Let cool and then roll up in foil.

July 27, 2008 at 1:20 pm 1 comment

Summer succotash

This side dish looked so bright and cheery, I think I would have liked it even if it just tasted ho-hum. But it was way better than that, delicious even. While the original recipe called for heavy cream, I diluted it to make half and half, and I still thought it tasted rich. Traditional succotash calls for lima beans, but we used edamame. Either would work.

Succotash, adapted from epicurious.com

2 tbl. olive oil
3 yellow squash, quartered lengthwise then sliced
1 bunch scallions, chopped
3 ears corn, kernels removed
2 cups edamame
1/2 tsp salt
1/2 tsp pepper, or to taste
1/2 cup half and half

Heat oil in a 12-inch heavy skillet over moderate heat. Cook squash about 2 minutes, then add scallions, stirring, until softened, about 2 minutes. Add beans and cook, stirring occasionally, 5 minutes. Add corn, salt, and pepper, and cook, stirring occasionally, 3 minutes. Add half and half and cook, stirring, until liquid is simmering and vegetables are tender, about 3 minutes.

July 17, 2008 at 11:03 pm Leave a comment

Corn pudding

I sure know how to make a vegetable unhealthy. We ate this corn pudding with our tomato tart, and it stood up well to the competition. Creamy with just a hint of sweetness.

Vanilla Corn Pudding, from The Glory of Southern Cooking

3 large eggs
3 cups fresh corn kernels, plus any milk scraped from the cob (about 4 ears)
2 tsp minced onion
3 tbl flour
1/2 tsp salt
1 tbl sugar
Red pepper to taste
Ground nutmeg to taste
2-4 tablespoons butter, melted and cooled (recipe called for 4, I just used 2)
1 1/2 cups half and half
1/4 tsp vanilla extract

Preheat oven to 350 degrees
In a large mixing bowl, beat eggs with electric mixer until frothy, then stir in the corn and onion. In a small bowl, combine flour, salt, sugar, pepper and nutmeg, and stir until well blended. Stir into the corn mixture. Add butter, half and half and vanilla and stir until blended.
Pour mixture into well greased 1 1/2 to 2 quart baking dish, place the dish inside another pan. Place pans in the oven and pour enough boiling water into the bigger pan to come one-quarter of the way up the sides of the baking dish. Bake pudding for 15 minutes, stir to distribute the corn evenly, and continue baking until the top is golden brown and knife inserted in the center comes out clean, about 30 to 45 minutes longer, depending on the width of the dish.

July 14, 2008 at 12:55 pm Leave a comment

Free form lasagna

A few months ago I had a delicious dish at a local restaurant called free form ravioli. It was basically pasta sheets stuffed with shrimp, corn, zucchini, avocado and tomatoes, all covered with a white sauce. With our abundance of spring vegetables, I thought I’d try to create something similar at home. I was all set to make some fresh pasta until I realized we were low on eggs, and would need them later in the week. So I improvised with some lasagna noodles I had on hand. Next time I might skip the potatoes to let the squash shine a little more, but all in all, I was really pleased with the results.

Excuse the blurry photo, but you can get the idea:

free form lasagna

Free Form Lasagna

Olive oil
8 sheets lasagna noodles
1 medium red potato
1 small yellow onion
1/2 red pepper
2 yellow squash (or zucchini, or this can be doubled and skip the potato)
1 ear corn, kernels cut off
2 cloves garlic
1 medium tomato, seeded and diced.
1 tsp salt
1/2 tsp pepper
2 tbl butter
2 tbl flour
1 cup milk (since i was using rice milk, which is really thin, I added a splash of cream, also)
5 thyme sprigs
Parmesan cheese

Cook noodles according to package directions. Heat 2 tablespoons olive oil in large skillet over medium heat. Peel and dice potato and add to oil. While cooking, dice onion and add to pan. Dice red pepper and add to pan. Dice squash; add to pan. Add corn. Mince garlic and add; mix in tomato at end. Cook until all vegetables reach desired softness, about 20 minutes from start. Season with salt and pepper.
In small saucepan, melt butter over low heat. Whisk in flour and cook for two minutes. Season with salt and pepper and add thyme sprigs. Raise heat to medium and whisk in milk, stirring constantly. Cook until thick and bubbly, then cook for two minutes more.
Add three-fourths of finished sauce to vegetables in pan. In four bowls, put teaspoon of sauce in bottom of each bowl. Fold lasagna noodles up, two to a bowl, putting vegetables between each fold. Top each with remaining sauce. Sprinkle with Parmesan cheese.

July 2, 2008 at 12:09 pm Leave a comment

Corn soup

We weren’t in town this past weekend to pick up a CSA box, so in trying to keep with our “local” theme, we limited ourselves to grocery store produce from the Southeast. Not super local, but hey, we’re making baby steps. So this week, that meant lots of corn, peaches, blueberries and cantaloupe. Not coincidentally, they were all on sale, so its an added bonus. Now, a confession. I love the corn and potato chowder that involves opening a couple of cans, dicing potatoes and throwing it all into the crock pot for a few hours. This time I tried to re-create this using fresh ingredients, with mixed results. We both thought it was good, but needed something more. Different seasoning, or leaving the skin on the potatoes would have likely helped. Regardless, there was nothing to mask the fresh corn taste, which is something my Nebraska-bred husband can appreciate.

Corn and Potato Soup, adapted from Everyday Food

2 potatoes
1 medium onion, diced
8 ears corn
1 1/2 cups chicken broth
2 tablespoons butter
Salt and pepper to taste
Green onions for garnish

Peel (optional) and dice the potatoes and boil until tender, but not soft. Remove husks and silks from corn. In soup pot, saute onion in a bit of oil. Holding ears in a large bowl, slice off the kernels. In two batches, puree with two cups water in a food processor until chunky. To softened onion, add pureed corn, potatoes, butter, broth and salt and pepper. Heat for about five minutes, until heated through.

June 4, 2008 at 10:45 am 1 comment


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Weekly menu

-Sesame chicken
-Black bean burgers with sweet potato fries
-Salad with hot bacon dressing and corn on the cob
-Tomato and bacon frittata