Tag Archives: Corn

Zucchini Tacos with Corn Salsa and Chipotle Crema

Zucchini Tacos with Corn Salsa and Chipotle Crema

Years ago, when I finally decided to start eating from the produce aisle on a voluntary basis, I’ve been searching for a vegetable-based taco that meets with my admittedly high and exacting taco standards. Which are the following: they must be filling and hefty, no matter what the contents; flavor must be extremely bold and in your face; there must be a touch of heat and spice from chiles of some kind; there must be multiple components that complement each other.

Zucchini Tacos with Corn Salsa and Chipotle Crema

Vegetarian tacos generally fail at most of these criteria, particularly the last one. It often feels like people, more specifically restaurants and food trucks, think that if the filling is vegetable or bean based, then it might be overkill to top it with a vegetable or bean-based salsa. No!! Not at all! In fact it’s quite necessary to provide that contrast of textures, and that is a bit tougher on a vegetable-based taco.

Zucchini Tacos with Corn Salsa and Chipotle Crema

But with this blog post, I’m proving beyond any doubt that it is entirely possible. The key is choosing different textures between the main event filling and the garnish. This taco is, thus far, my hands down favorite meat-free taco ever, and it’s not a stretch to say it’s going in my top ten tacos eaten ever. The zucchini here is chopped and sautéed, so a chopped tomato salsa really wouldn’t work. The textures and shapes would be too similar. Corn kernels are a perfect solution. Then the chipotle crema adds a creamy note that this taco just begs for, plus that heat and spice that I personally require on all tacos.

Zucchini Tacos with Corn Salsa and Chipotle Crema

Carnivore or vegetarian, I don’t care, just try these. Whatever your eating habits/philosophy, it doesn’t matter – you will NOT be disappointed. Enjoy!

Source: Seriously Delish by Jessica Merchant

Ingredients:

TACOS:
2 tbs olive oil
2 shallots, diced
2 garlic cloves, minced
2 cups cubed zucchini
Salt and black pepper, to taste
8 corn tortillas, warmed

CORN SALSA:
2 ears grilled corn on the cob, kernels cut from cob
1 jalapeno, seeded and diced
2 tbs chopped fresh cilantro
Juice of 1 lime
Salt and black pepper, to taste

CHIPOTLE CREMA:
3 tbs plain Greek yogurt
2 tsp adobo sauce from a can of chipotle chiles in adobo
Juice of 1 lime
Pinch each of salt and black pepper

Directions:
For the TACOS: heat a large skillet over medium-low heat and add the olive oil. Add the shallots and garlic. Cook, stirring, until softened, 2-3 minutes. Add the zucchini, salt, and pepper and stir. Cook, stirring, until the zucchini becomes slightly tender, 5-6 minutes. Remove the skillet from the heat and set aside.
For the CORN SALSA, combine the corn kernels, jalapeno, cilantro, lime juice, salt, and pepper in a bowl and toss together.
For the CREMA, whisk together yogurt, adobo sauce, lime juice, salt and pepper.
To assemble the tacos, add some zucchini mixture to each warm tortilla and cover it with corn salsa. Drizzle some crema on top. Serve immediately.

Romaine, Blueberry, and Corn Salad with Blueberry Vinaigrette

Romaine, Blueberry and Corn Salad with Blueberry Vinaigrette

Monday is killing me today, and no, it has nothing to do with the wine I consumed last night! (Actually my lack of sleep had much more to do with cat drama during the night, which I won’t bore you with, but if anyone is a cat whisperer, please do drop me a line. Thanks!)

Romaine, Blueberry and Corn Salad with Blueberry Vinaigrette

Anyways, after I stopped forcing stone fruit season to arrive before it intended to do so, I’ve been gobbling up all the berries like they’re going out of season soon. Ha!

Romaine, Blueberry and Corn Salad with Blueberry Vinaigrette

About a month ago, I picked up (what was then) the latest issue of Food & Wine, and was immediately intrigued by their idea of using fresh blueberries in a vinaigrette for salad. I’m here to report it is indeed delicious, so I put together a simple and summery salad of romaine, fresh sweet corn, and more blueberries (plus croutons!) to showcase this unique blueberry salad dressing.

Romaine, Blueberry and Corn Salad with Blueberry Vinaigrette

I hope y’all enjoy it!

Source: vinaigrette from Food & Wine, July 2015

Ingredients:

VINAIGRETTE:
¼ cup fresh blueberries
1 tsp sugar
1 tsp lemon juice
¼ cup olive oil
1 tbs balsamic vinegar
1 tsp adobo sauce from a can of chipotle in adobo
Kosher salt and freshly ground black pepper

SALAD:
2 hearts of romaine, chopped or torn
1 ear of corn, husks and silks stripped away and discarded, kernels cut off the cob
A couple of generous handfuls of fresh blueberries
Croutons
Kosher salt and freshly ground black pepper

Directions:
First make the VINAIGRETTE. In a small saucepan, use a potato masher to mash the blueberries with the sugar and lemon juice. Bring to a simmer over medium heat. Cook, stirring, until thickened, about 8 minutes. Let the mixture cool slightly.
Scrape the blueberry mixture into a bowl and whisk in the oil, vinegar, and adobo sauce. Season to taste with salt and pepper.
To make the SALAD, place the romaine chunks into a large salad bowl, followed by the corn kernels and the fresh blueberries. Season lightly with salt and heavily with black pepper. Drizzle with vinaigrette and toss gently to combine. Add more dressing if needed (you can always add more dressing in, but you can’t take it out if you overdress the salad!). Garnish with croutons and serve immediately.

Corn on the Cob with New Orleans “Barbecue” Butter

Corn on the Cob with New Orleans "Barbecue" Butter

New Jersey is nicknamed The Garden State, and until moving to the NYC region, I never knew (or cared – gotta be totally frank here) why. You know why? It’s because of all the gorgeous summer produce those farmers spin out every year! I am suddenly feeling rather lucky to live here and have access to all of this – the tomatoes! The peaches! The corn!

Corn on the Cob with New Orleans "Barbecue" Butter

Once you taste this Jersey sweet corn, you have to take back every single bad thing you’ve ever said about this state. I’m serious. (And if you’re not originally from here and you’ve lived in New York for the past ten years, you *might* (cough, cough) have said something bad about the ol’ NJ).

This corn is so perfect that all it really needs is salt and maybe a pat of butter after grilling it. But that’s a hideously dull “recipe” to blog. And since I try my hardest to keep this space from being the culinary equivalent of watching paint dry, we have to jazz up that corn somehow.

corn on the cob with New Orleans "barbecue" butter

I chose to try out a corn recipe that is reminiscent of New Orleans barbecued shrimp, a classic dish which involves no actual barbecue sauce, but rather spices and an utterly obscene amount of butter. Since corn loves butter, and since the sweetness of corn can take on the very assertive spices of New Orleans quite nicely, this is actually a genius idea. One I didn’t think of myself, I’ll freely admit. Go America’s Test Kitchen!

The cooking method used here is also pretty genius. You’ll need a 9 by 13-inch aluminum roasting pan, and a grill surface large enough to accommodate it. Indoor or outdoor grill, either is perfectly fine as long as it’s big enough. This may be my new favorite corn on the cob recipe. I hope you love it too!

Corn on the Cob with New Orleans "Barbecue" Butter

Source: America’s Test Kitchen Special Collector’s Edition: Best Ingredients, Best Recipes

Ingredients:
6 tbs unsalted butter, softened
1 tbs Worcestershire sauce
1 garlic clove, minced
1 tsp tomato paste
½ tsp minced fresh rosemary
½ tsp minced fresh thyme
½ tsp cayenne pepper
8 ears of corn, husks and silks removed
2 tbs canola or vegetable oil
Salt and black pepper

Directions:
In a small bowl, use a fork to thoroughly combine the butter, Worcestershire sauce, garlic, tomato paste, rosemary, thyme, and cayenne.
In a 9 by 13-inch disposable aluminum roasting pan, place the butter all over the bottom of the pan, in small spoonfuls. Set aside at room temperature.
Brush the corn evenly with the canola oil, then season with salt and pepper to taste.
Grill the corn over medium-high to high heat (indoor or outdoor grill is fine), until lightly charred on all sides, 5 to 9 minutes. Transfer corn the aluminum roasting pan and cover tightly with foil.
Place the roasting pan on the grill and cook, shaking the pan frequently, until butter is sizzling, about 3 minutes.
Remove the pan from the grill and carefully remove the foil, allowing steam to escape away from your face. Serve the corn immediately, spooning the excess butter in the pan over the individual ears.

My Mom’s Taco Soup

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I sit here in something of a state of disbelief as I type this post out, because I’m a bit surprised it’s taken me this long to share one of my favorite childhood meals. Trust me, it’s been on my to-blog list for quite some time. And here we are at last, right?

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This is taco soup, a perennial favorite from my family growing up. It’s hearty, filling, tasty, easy, nutritious, and my mom knew she could throw this together whenever she felt like it and no one would express anything but sheer enthusiasm at the dinner table. A welcome respite for her, I’m sure. She had the unenviable task of cooking for four fairly different palates, so everyone agreeing on all aspects of a meal didn’t happen very often.

My Mom's Taco Soup 4691

But I think we all agreed on taco soup. I still love it, all these years later. The first winter season we were married, I introduced Matt to this delicious family favorite, and happily, he’s joined its ranks of fandom. I try to make it once a year. And I’m so happy to finally be sharing it with you!

My Mom's taco soup 4670

Recipe notes: this is called soup, but it’s a bit thicker than traditional soup. However, it should not be as thick as chili. You should need a spoon to eat it. You can also add more chili powder if you want, my mom always added up to 2 tablespoons in addition to the Mexican spice mix. I found mine didn’t need it, but if yours does, of course feel free to add it. I think that’s it! Enjoy!

My Mom's Taco soup 4680

{One Year Ago: Eggplant Parmesan Soup}
{Two Years Ago: Chipotle Collard Greens, Apple Hatch Chile Cobber}

Ingredients:
Olive oil
2 lbs. ground sirloin
1 medium onion, chopped
2 jalapenos, seeded and chopped
3 cloves garlic, minced
Kosher salt and black pepper
1 recipe All-Purpose Mexican/Tex-Mex Spice Mix
1 recipe Homemade Ranch Seasoning Packet
1 (12 oz.) bottle of beer
1 (28 oz.) can crushed tomato, preferably fire-roasted variety
8-10 oz. frozen corn (no need to thaw)
1 (15 oz.) can pinto beans, drained
Beef stock or water, as needed
1 tbs hot sauce, such as TX Pete’s
Shredded cheddar or Monterey jack cheese, for garnish
Tortilla chips, for garnish

Directions:
Preheat a large stockpot or Dutch oven to medium-high heat. Add a drizzle of olive oil, then add the sirloin. Cook, breaking up and crumbling with a spoon or potato masher, until no traces of pink remain. Add the onion and jalapeno, plus salt and pepper to taste. Cook for about 5 minutes, stirring often, until the onion has softened. Add the garlic and cook 1 minute more. Add the spice mixes and stir well to combine.
Now add the beer and stir for about 30 seconds, scraping up any browned bits from the bottom of the pan. Lower the heat to medium and add the tomatoes, corn, and pinto beans. Stir to combine, then simmer the soup for about 1 hour. Check in occasionally and add some beef stock or water if the soup is thickening too much.
Taste for seasoning and add more salt and pepper as needed. Add the hot sauce. Serve with the cheese and tortilla chips to garnish.
Leftovers reheat spectacularly, and this soup will freeze well too.

Lobster, Charred Corn, and Avocado Sandwiches

Lobster, Charred Corn and Avocado Sandwiches 176

About one week out of every summer, I feel like the luckiest person on earth. Why? Because my grocery store gets these small, roughly-one-pound live lobsters and puts them on sale for around $6 per pound. Yeah. You read that correctly. It’s crazy. Matt and I can dine on lobsters for less than $15 total.

We never know which week of the summer this blessed event will occur, so you have to be vigilant and alert. And sometimes, like last year, you’ll be on vacation during that week and want to cry about it. But not this year! (Whew…)

Lobster, charred corn and avocado sandwiches 158

This year, we walked into the grocery store after a long, beautiful day at the beach with a shopping list for burger makings, and that quickly got tossed as we exuberantly exited the grocery store with our $6 lobsters, some garlic, herbs and butter. We had a leisurely, romantic dinner of boiled lobster, drawn garlic-herb butter and chilled Chardonnay.

The next day, I went out and bought two more of those low-price lobsters for this amazing, glorious sandwich. Some fresh sweet corn, ripe avocados, eggy Briochoe rolls, and we were in business.

This is one of the richer summer sandwiches I’ve eaten in my lifetime, but also one of the more delicious. Due to the (usual) price of lobster, I’m guessing it isn’t a sandwich most of us can have every day; I certainly can’t anyway. So once a year, I’ll thoroughly enjoy it and not feel the least bit bad. And you could always sub in jumbo shrimp for the lobster. Enjoy!

Lobster, Charred Corn and avocado sandwiches 168

{One Year Ago: Duck Fat Roasted Fingerling Potatoes, Heirloom Tomato Salad with Anchovy Vinaigrette}
{Two Years Ago: DrPepper Can Chicken}

Source: adapted from Barbecue Addiction by Bobby Flay

Ingredients:
2 (1-1 1/4 lb.) live lobsters
1 tbs unsalted butter
1 large ear of corn
1 garlic clove, peeled and smashed
1/2 small jalapeno or serrano chile
Kosher salt and black pepper
2 ripe Hass avocados, peeled, pitted and diced
2 tbs sour cream
2 tbs chopped red onion
A handful of cilantro leaves, chopped, plus extra for garnish
Juice of 1/2 a lime
Few dashes of Tabasco sauce
2 Brioche buns, split and toasted

Directions:
Bring a large pot of salted water to a boil. Add the lobsters and boil for 10 to 12 minutes. Remove with tongs to a shallow bowl or high-sided plate and let cool. When you can handle them, crack the meat out of the claws and tail. Cut the tail meat into chunks. If not continuing the recipe immediately, store in a sealed container in the refrigerator.
Peel the husks and silk off the corn and use a sharp knife to cut the kernels off. Add the butter to a medium skillet over medium-high heat. Add the corn, garlic clove, and chile and saute just until softened and toasted, about 3-5 minutes. Remove from the heat. Transfer the garlic clove and chile to a cutting board and the corn to a large bowl.
Once cooled a little bit, mince the garlic and chile. Add to the bowl with the corn. Also add to the bowl the avocado, sour cream, red onion, cilantro, lime juice, Tabasco, and salt and pepper to taste. Mash and stir the whole thing together with a fork. You want it combined but still chunky.
Now assemble the sandwich. Dollop a hunk of avocado mixture onto the bottom bun and spread to the edges. Nestle a generous amount of lobster meat, both claw and tail, on top of the avocado. Mound a few dollops of avocado over the lobster, garnish with a few leaves of cilantro, then close the sandwich. Serve immediately.
Makes 2 sandwiches.

Sweet Corn Ice Cream

Sweet Corn Ice Cream 047

It’s only been in the last few years that I’ve discovered that sweet corn can be a legitimate dessert ingredient, and now I’m completely fascinated and obsessed. Sweet corn ice cream immediately went onto my bucket list, and I’m happy to say I can now cross one more item off.

sweet corn for ice cream 002

A few weeks back I was out with Matt and some friends on the North Fork of Long Island, and we stopped at this lovely not-so-little farmer’s market where they happened to be featuring perfect, gorgeous sweet corn. I snapped up several ears, which were brought home and promptly turned into sweet, creamy, corny ice cream that we are still enjoying.

Sweet corn for sweet corn ice cream 027

This ice cream is really delicious, and possibly unusual, depending on your palette, and the fact that I still have some weeks later should not be taken as a bad sign or an indictment on the ice cream. I think it’s mostly because I put the ice cream into a food storage container that likely wasn’t meant to sit in the freezer – and thus, it’s very difficult to open and actually get to the ice cream!

Sweet Corn ice cream 064

I hope y’all will enjoy this one – perfect for hot summer days and perfect for using up the sweet corn while we still have it!

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{One Year Ago: Brown Butter Chocolate Chunk Cookies}
{Two Years Ago: Cheeseburger Egg Rolls with Russian Dressing Dipper, Jamaican Jerk Chicken with Ginger Barbecue Sauce}

Source: adapted from Scoop Adventures by Lindsay Clendaniel

Ingredients:
1 cup fresh sweet corn kernels (about 2 ears)
1 cup whole milk
2 large egg yolks
¾ cup granulated sugar
2 cups heavy cream, divided
1 ½ tbs unsalted butter
Generous pinch of kosher salt

Directions:
Add the corn kernels and the milk to your blender. Puree until very smooth. Pour the mixture into a medium saucepan and add the sugar, 1 cup heavy cream, butter and salt. Heat over medium-low to medium heat, stirring occasionally, until the butter is melted. Do not let this boil.
Meanwhile, whisk the yolks in a small bowl. When the corn and milk mixture is hot but not boiling, slowly pour about 1 cup into the egg yolks, whisking constantly. This will temper your egg yolks and make sure they don’t scramble. Now slowly pour the egg mixture back into the saucepan, whisking constantly. Put the heat on medium-low, and slowly stir with a spatula until the custard is thick and coats the back of the spoon, about 7-10 minutes.
Set a strainer over a large mixing bowl and pour the whole mixture through the strainer. Add the remaining 1 cup heavy cream to the mixture and bring to room temperature, stirring occasionally. You can hasten this process by sitting the mixing bowl in an ice bath. Once this custard base is at room temperature, chill it thoroughly in the refrigerator. Once chilled, churn it in your ice cream maker according to manufacturer’s instructions. Transfer to a freezer-safe container and let sit for a few more hours to firm up.

Authentic Southern Cornbread

authentic southern cornbread 024

Continuing on this week’s theme of The South, I’m sharing another American Deep South recipe, and for the American Deep South, it just doesn’t get more iconic than cornbread. No one who grew up between about West Virginia and west Texas doesn’t have too many memories to count of eating good ol’ proper Southern cornbread; you eat them at picnics, it’s a standard side at barbecue restaurants, and sometimes just a side at dinner. Or an afternoon snack.

southern cornbread 003

But, Southerners are picky about how their cornbread is made: no sugar in the batter! This is of utmost importance. Cornbread is not cake. It is supposed to be served alongside your dinner, and therefore it cannot be sweetened at all. You serve wedges of cornbread hot out of the oven with a pat of butter slathered all over. That part is not optional.

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Like anyone who grew up in this general region, I ate my fair share of cornbread growing up (and probably a few others’ fair shares too, to be perfectly frank!). So I know beyond a doubt that not all southern cornbread is created equal. This may be blasphemous of me to say, but I actually understand why the Yankees started putting sugar in the batter, because there is a lot of dry cornbread out there. It’s shameful, but true. This recipe, however….. This cornbread is among the moistest cornbread I’ve ever tasted in my life. Strong statement, but 100% true.

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And to make an even stronger statement now: I think I may be done trying new cornbread recipes. This one might just be the one. It’s so unbelievably perfect. I’m absolutely thrilled to have it on my blog, even though it’s not my original recipe. Of course it’s Lisa’s. But if me sharing it puts it out there for even a few more people, then I’ve done a good deed for society. Never will you have dry cornbread again!

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{One Year Ago: Strawberry Spinach Salad, Strawberry Silver Dollar Pancakes}

Source: slightly adapted from The Homesick Texan Cookbook by Lisa Fain

Ingredients:
¼ cup lard, bacon drippings, or vegetable oil
2 cups yellow cornmeal
½ cup all-purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp kosher salt
1 large egg, beaten
2 cups buttermilk, well shaken

Directions:
Preheat the oven to 450 F.
While the oven is heating, put the lard or oil into a 10” cast-iron skillet and place it in the oven for a few minutes until the lard is melted and sizzling. Remove from the oven as soon as it is sizzling to avoid burning it.
Meanwhile, combine the cornmeal, flour, baking powder, baking soda, and salt in a medium to large mixing bowl. In a smaller bowl or measuring cup, whisk together the egg and buttermilk. Make a well in the dry ingredients and pour in the wet ingredients. Whisk until just combined.
Take the cast-iron skillet and pour the batter into it. No need to stir anything. Immediately place the skillet into the oven and bake for 15-20 minutes until a cake tester inserted into the center comes out clean. Let cool just a few minutes, then slice into wedges and serve with pats of butter. The typical way is to take a regular butter knife and make a slit down the center of each wedge, lengthwise. Stick a pat of butter inside there. Then take another pat of butter and put it on the top of the cornbread. Slather it around as it’s melting for even coverage. Dig in!

Sweet Corn Sorghum Ice Pops

sweet corn sorghum ice pops

Back to the grindstone, eh? How was your Labor Day weekend? I celebrated Labor Day yesterday by exerting pretty much no labor whatsoever, aside from cooking. And the cooking was a mixed bag of tricks, let me tell ya. We began the day with cinnamon rolls that were good enough to eat but not quite up to my blogging standards, which really disappointed me.

use a bundt pan to cut kernels off the cob

Then I made an amazing macaroni and cheese I’ll most definitely be sharing with you, along with some of the most amazing barbecue sauce I’ve ever tasted. The barbecue sauce was meant to accompany some classic Texas salt and pepper beef ribs, which turned out to be a complete and utter disaster! In hindsight, it’s a funny story, one I’ll have to regale you with sometime soon.

corn kernels

In the meantime, I can’t resist one more fresh sweet corn recipe. A dessert using fresh corn has been on my bucket list for awhile now, and since I recently got an instant ice pop maker, I figured what the heck! I do still want to make sweet corn ice cream though.

Sweet Corn Sorghum Ice Pops

I thought these were quite tasty! Matt said they “tasted like farm.” I don’t know what that means. At first I automatically assumed it was an insult, probably because my mind heard the word “farm” and immediately jumped to an image of manure, but he ate two of these, so I’ve come to the conclusion that “tasting like farm” is not about manure, and not necessarily a bad thing. ???

sweet corn sorghum ice pops

A few recipe notes: if you don’t have sorghum syrup, or don’t groove on its taste, add 1/3 cup of sugar to the milk and corn while it’s on the stove top. Then proceed as directed. Do not skip the straining step! There are lots of little solids and silks left in the puree that probably wouldn’t be terribly pleasing to eat.

sweet corn sorghum ice pops

Source: adapted from Perfect Pops by Charity Ferreira

Ingredients:
2 cups whole milk
3 cups sweet corn kernels (from about 3 ears) or thawed frozen kernels
Pinch of salt
1/3 cup sorghum syrup
½ tsp vanilla extract

Directions:
In a medium saucepan over medium-low to low heat, combine the milk, corn kernels, and salt. Cook, stirring occasionally, for 3 minutes if using frozen corn and 10 minutes if using fresh corn. Let cool slightly.
Transfer the mixture to a blender. Add the sorghum syrup. Puree until smooth. Pour through a fine-mesh strainer into a medium bowl, pressing the corn solids with a rubber spatula to extract as much liquid as possible. Discard the solids. Stir in the vanilla.
Place the mixture in the refrigerator until thoroughly chilled, at least 1 hour.
If using conventional ice pop molds, pour the mixture into the molds and freeze until firm, at least 6 hours and up to 1 week. To unmold the pops, run hot water over the outside of the molds for a few seconds, then gently pull out the sticks.
If using an instant ice pop maker, follow manufacturer’s instructions (mine took 10 minutes).
Makes 6 to 8 ice pops.

Summer Corn and Roasted Pepper Pie

summer corn and roasted pepper pie

Whew… What a day! Thanks to a rescue kitten entering our lives (and taking over our bathroom), today was quite a long day. But, I say better late than never on a blog post. Especially when I have a delicious, summery, vegetarian, savory pie to share with you; a scrumptious, perfect, seasonal pie that I say you cannot live without.

grilled corn and peppers

Like any perfect summer dish, this one starts with the grill. Then it includes buttery, impossibly flaky pie crust. Summer produce. A delicate quiche-y filling. And topped off with grated Cotija cheese, which bakes up to form a crispy top layer, sort of like a savory crème brulee. Amazing!

filling the summer corn and pepper pie

Go now, and make this one before fresh sweet corn disappears from the farm stand. You will be soooo happy that you did.

slicing the pie

Summer Corn and Roasted Pepper Pie

Quick recipe notes: you could use a store-bought pie crust, but it will not be as flaky and amazing as this homemade crust, which is the one I used. And I would highly recommend using this crust. Secondly, there is some heat and spice to this dish, not so much to be overpowering, but definitely enough to be noticeable. If you don’t groove on the heat, sub in 1 large green bell pepper for the poblano and the jalapeno, and sub in ancho chile powder for the chipotle.

Summer Corn and Roasted Pepper Pie

{One year ago: Cheeseburger Egg Rolls with Russian Dressing Dipper}

Source: ever so slightly adapted from A Year of Pies by Ashley English

Ingredients:
1 (9-inch) unbaked pie crust, store-bought or homemade, chilled
Canola oil for grilling
6 ears of corn, shucked
1 red bell pepper
1 poblano pepper
1 jalapeno
5 large eggs
¼ cup sour cream
¼ cup half-and-half
2 tsp kosher salt
1 tsp chipotle chile powder
4 oz. Cotija cheese, grated on the fine holes of a box grater

Directions:
Preheat your grill to high. Preheat your oven to 375 F.
Roll out your pie dough on a lightly floured surface and fit it into a regular 9-inch pie plate. Trim the crust overhang and press on the outer edge of the crust with the tines of a fork, to make a pretty edge. Place the crust in the refrigerator while you prepare the filling.
Brush the grill with canola oil, then place the corn, bell pepper, poblano, and jalapeno on the hot grill. Grill the corn until just cooked and lightly charred, about 5-7 minutes, turning a few times. Grill the peppers until the outsides are mostly blackened.
Remove the vegetables from the grill. Place the bell pepper, poblano, and jalapeno in a bowl and cover with plastic wrap. Let steam for about 15 minutes. Let the corn cool a bit, and when cool enough to handle, cut the kernels off with a sharp knife.
When the peppers have steamed, remove the blackened skin. Then stem, seed, and dice them.
In a medium bowl, add the eggs, sour cream, half-and-half, salt, and chipotle chile powder. Whisk thoroughly to combine.
Assemble the pie. Fill the chilled pie crust with the corn and peppers. Level the vegetables with a spatula. Pour the egg mixture over the veggies and then sprinkle the top evenly with the Cotija cheese.
Set the pie plate on a rimmed baking sheet to prevent any spillover messing up your oven floor (and smelling horrible!). Bake for 45 minutes, until the filling is golden brown on top and the eggs are cooked and not wobbly in the center. Cool about 15 or so minutes before serving.

Corn Chowder

Corn Chowder

I am a list-maker. I love making lists. I love checking things off lists. I’m one of those people who will do something, then add it to her to-do list after the fact, just to check it off. Lists are awesome.

remove corn kernels in your bundt cake pan

That’s in part why I have a tab on my blog listing classic dishes/recipes that I want to make sure I have under my belt. At first it was going to be 100 recipes. But it went past 100 items almost immediately. That’s okay. But then I found I kept finding things to add to it, so I decided to go in and revamp the whole thing last night. I added some things and made it an even 200. Then I organized the categories a little better and alphabetized it, so it’s easy to read.

simmering corn chowder

So yes, that’s 200 dishes to cross off, 200 dishes to make sure I have in my arsenal of kitchen tricks. And I’m a quarter of the way through!

And now I will add one more – corn chowder. A dish I had never made before, mostly because I find it to be somewhat oxymoronic. I associate corn with hot summers and chowder with cold winters. Something seems amiss here, right? And of course you could make this chowder in the winter with frozen corn, and there would be nothing wrong with that; but I felt drawn to making it at least once with seasonal fresh corn, something that just isn’t found in the winter (not in my neck of the woods anyway).

Pioneer Woman Corn Chowder

Long story short, I just sucked it up and made corn chowder, in the summer, with fresh corn. And it was wonderful. Surprisingly light, very corn-centric, with some heat from the chiles I threw in there. I was so pleased that it really didn’t feel out of place on a hot day. Of course a fan blowing straight at me while I ate probably helped, but still! It’s a terrific chowder, one I will be making again in the summers to come.

Corn Chowder

{One year ago: Cubano Sandwiches}

Source: adapted from The Pioneer Woman Cooks: Food From My Frontier by Ree Drummond

Ingredients:
5 ears of corn, shucked completely
3 slices of bacon, chopped
1 medium yellow onion, diced
2 garlic cloves, minced
2 whole chipotle chiles in adobo sauce, minced
4 cups low-sodium chicken stock
1 ½ cups heavy cream
2 medium poblanos, roasted, peeled, seeded and chopped
3 tbs cornmeal
Kosher salt and black pepper, to taste

Directions:
Using a sharp knife, slice all the kernels of corn off the cobs. I’ve found the best way to do this is by using your bundt cake pan. That way the deep pan catches all the kernels and they don’t run all over your counter.
Preheat a large soup pot over medium heat. Add the bacon and sauté until the fat has rendered and the bacon is crispy. Remove the bacon with a slotted spoon to a paper towel lined plate.
Add the onion to the pot and sauté in the bacon drippings until softened, about 5 minutes. Throw in the garlic and corn kernels. Stir to allow them to begin to cook. Stir in the chipotles and continue to cook for another 3-5 minutes.
Pour in the chicken stock, followed by the cream. Stir to combine, then add the poblano. Let the soup simmer for 25 to 30 minutes.
At that point (and not before!) mix the cornmeal with ¼ cup water in a small bowl. Whisk to combine. Stir the cornmeal mixture into the soup and simmer for another 10 minutes, or until thickened. Season to taste with salt and pepper. Serve hot.