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Posts Tagged ‘Corn’

Back in May, I spent a weekend in Sonoma with some friends.  We rented a giant house in Guernville and relaxed for four days, drinking wine, lounging by the pool, driving around Healdsburg, and playing Taboo.  We took turns cooking and one night, a few of us teamed up for Mexican.  I made my sweet potato and chorizo tacos, my husband made the guacamole, and our friends made some amazing salsas, beans, and these incredible vegetarian tacos.

I’ve been craving those tacos ever since that night and finally got around to making them.  And you should too because they are awesome.  My proportions here are just rough estimates.  Use whatever you have on hand in whatever combo you like.

Corn, Poblano, and Mushroom Tacos
Recipe by my friends, Gabriel and Christina

Ingredients
a pound or so of cremini mushrooms, thinly sliced
A few poblano peppers, cut into 1 1/2 inch pieces
2 ears of corn, shucked
A couple cloves of garlic, minced
Pinch of red pepper flakes
A big splash of canola oil
Half an onion
a bunch of cilantro
lime
a bit of cotija cheese, to serve
tortillas (should make enough to fit on about 10 or so 6 inch tortillas)

Directions
Mince the onion and the cilantro.  Mix together with a big pinch of salt and the squeeze of a half of lime.  Stir and set aside.

In a wide skillet on medium, heat a bit of canola oil.  Add the red pepper flakes and garlic, stir for a minute or so.  Turn the skillet up to medium high, and add the peppers.  Saute for a few minutes, until they start to soften.  Add the mushrooms.  Saute for 5-8 minutes.  If the vegetables start to look dry and stick to the pan, add a small splash of water.


When the peppers and mushrooms are cooked, stir in the corn.  Saute until the corn is warmed through.

Spoon on to the tortillas and add a spoonful of the onion-cilantro mixture and a few crumbles of cotija cheese.

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I got some really lovely chicken from Marin Sun Farms and really wanted to make a delicious, summery meal to go with it.  I left the chicken simple, just with a bit of rosemary sea salt rubbed on it, and my husband threw it on the grill.  With it, a big bowl of pickled tomatoes and some fresh homemade cornbread

To make the cornbread, I borrowed from two recipes.  The pickled tomatoes were spicy, so I skipped the “firecracker” part of 101 Cookbook’s Firecracker Cornbread recipe, which I selected because I could use some fresh, sweet corn in it.  To make the cornbread more interesting, I borrowed an idea for honey butter from a Martha Stewart cornbread recipe.  With the chicken, the spicy tomatoes, and a cool glass of Simi viognier, I had myself a perfect summer dinner.

Fresh Corn Cornbread with Honey Butter
Adapted from 101 Cookbooks

Ingredients
3 tablespoons butter
1 cup whole wheat pastry flour (I used all purpose)
3/4 cup instant cornmeal (or instant polenta) or fine-grain cornmeal
1/4 cup natural cane sugar (or brown sugar)
1 tablespoon aluminum-free baking powder
1 1/2 teaspoons fine grain sea salt
1 cup buttermilk
1 large egg
2 1/2 cups corn, fresh (or at room temperature if previously frozen)

For the honey butter, mix a tablespoon of honey and a pinch of salt with 3 tablespoons of room temperature butter

Preheat your oven to 350F degrees, with a rack in the middle.

Just before you make the batter, in a small saucepan, melt the butter and pour into a 9-inch pie tin and place in the hot oven.

In a medium bowl whisk together the flour, cornmeal, sugar, baking powder and salt.  In a separate bowl whisk together the buttermilk, egg, and corn.

Pour the wet ingredients over the dry and stir until just combined.  Now very carefully remove the hot pan with butter from the oven.  Brush the butter up around the edges a bit to make sure its evenly coating the pan.  Carefully fill it with the cornbread batter, pushing the batter out to the sides if needed.

Bake for 30 – 40 minutes or until the edges are golden and the center is just set. Remove and brush on the honey butter before slicing.

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I bought some lovely, sweet corn at the farmers market last week.  The first night, we grilled all six ears, which is an obscene amount for 2 people.  I wanted the extra corn because I had seen a recipe for Corn and Basil Fritters from Eating Well in the blog montcarte and had been dreaming about it ever since.   She had some issues with the flavor, but I really liked the concept and wanted it to work.  I tinkered with it, omitting the basil, using the grilled corn, and adding jalapeno and scallions.  The tinkering was a success!  They turned out excellent.  With a tomato and avocado salad, they were a super satisfying vegetarian dinner.  I’d even make them in smaller sizes as a little party appetizer.

Corn and Basil Pancakes
loosely adapted from Eating Well

Ingredients
1/2 cup white whole-wheat flour or all-purpose flour
1/2 cup low-fat milk
2 large eggs
2 tablespoons canola oil, divided
1/2 teaspoon baking powder
2 cups fresh corn kernels (about 2-3 large ears, grilled first for about 10-15 minutes if you’d like)
1 small jalapeno, finely minced
6 or so scallions, white and light green parts only, minced.
A few tablespoons of creme fraiche, sour cream, or plain yogurt
A tablespoon of minced fresh chives
Salt and pepper

Directions

Mix together the chives, creme fraiche, and a pinch of salt.  Set aside.

Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn, jalapeno, and scallions.

Brush a large nonstick skillet lightly with some of the remaining 1 tablespoon oil; heat over medium heat until hot (but not smoking). Cook 4 cakes at a time, using about 1/4 cup batter for each, making them about 3 inches wide.  Cook until the edges are dry, about 2 minutes.  Flip and cook until golden brown on the other side, 1 to 3 minutes more.  Repeat with the remaining oil and batter, making 10 cakes total.  Reduce the heat as necessary to prevent burning.

When the cakes are done, serve with a dollop of creme fraiche.

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I made this ages ago for a party but have had a busy few weeks and no time to post.  Better late than never, I guess!

I was inspired by an Epicurious recipe for a corn and tomato bruschetta, though I changed it up quite a bit to make it more like a salsa.  It really worked.  It was light and summery and fresh.  Epicurious suggests serving it over burgers or quesadillas.  I think it would be nice over grilled fish as well.

Grilled Tomato and Corn Salsa
Loosely adapted from Epicurious

Ingredients

2 large ear of yellow corn, husked
1 small red onion (about 6 ounces), peeled, halved through root end
Olive oil (for grilling)
1 1/2 pounds medium tomatoes (such as cluster or vine-ripened; something firm and not watery, about 5)
1 garlic clove, minced
1 tablespoon fresh lime juice
1/8 teaspoon hot smoked Spanish paprika*
pinch of cayenne, optional

Directions

Prepare grill (medium heat).  Brush corn and onion with oil; sprinkle lightly with salt and pepper. Place corn, onion halves, and tomatoes on grill. Cook until corn is charred, onion is just tender, and tomato skins are blistered and loose, turning often, about 12 minutes for tomatoes and 15 minutes for corn and onion. Transfer to foil-lined baking sheet and cool.

The recipe then recommends coring the tomatoes, halving, and squeezing out the juices and seeds before giving them a coarse chop.  This made a huge mess, and frankly, I’m not convinced it was worth it. I think a better approach would be to core the tomatoes and dice.  Then grab them loosely and give them a little shake over a sink to get out the excess liquid.  I can’t vouch for this approach since I didn’t try it, but suffice it to say, I don’t think having a bit of extra tomato innards in the salsa is a bad thing, so if it makes things easier, give it a try.   Whatever you do, put the tomatoes into a bowl.

Cut the corn kernels from cob and toss in with the tomatoes.  Dice the onion and add that too.   Mix in garlic, lime juice, paprika, and a splash of olive oil.  Toss in a pinch of cayenne if you want a bit of heat.   Season to taste with salt and pepper.

The dish can be made a few hours in advance and the leftovers held up alright overnight in the fridge.

I served it up with tortilla chips and a big bowl of my super delicious guacamole.

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