Corn and goat cheese salad

Aaaaand yet another make-ahead cold salad! Perfect for hot days.

Note: the recipe calls for grilled roasted corn but I used plain old thawed frozen corn. And I left out the tomatoes, because I didn't have any.

From The Healthy Foodie:

8 ears of fresh corn on the cob, silk removed
1 red bell pepper, chopped
1 cup grape tomatoes
2 cups haricots verts, ends removed and cut into 1" pieces
1 cup fresh parsley, chopped
1 large jalapeno pepper, seeded and very finely chopped
the juice of 1 lime
1 tsp Himalayan salt
½ tsp freshly cracked black pepper
75g unripened goat cheese, crumbled
½ cup walnuts, chopped

Preheat your outdoor grill to high heat (around 400-450). Place your ears of corn directly on the grill without removing the husks (remove the silk to avoid burning). Close the lid and cook the corn for about 20 minutes, rotating the ears every 3-5 minutes, to insure even cooking on all sides. Remove corn from the grill and allow to cool for about 10 minutes then remove the husks. Remove kernels from the cobs and place in the fridge to cool completely, preferably overnight.

Of course, you can also use leftover corn or even frozen corn. When corn is good and cold, add it to a mixing bowl along with the rest of the ingredients. Blend to combine. Serve immediately or leave in the fridge for a couple of hours to allow for flavors to combine.

Succotash with ramps

Succotash (traditionally a mixture of lima beans, corn, possibly black-eyed peas, and bacon) can be a meal in itself, especially with the bacon. I like it because it doesn't require any fresh ingredients: you can pull a bag of frozen lima beans and a bag of frozen corn out of your freezer and have something delicious to eat 20 minutes later.

I've made this succotash before, but this one had a bunch of fresh ramps added in--greens and all. The ramps gave it a great green-oniony element. Season liberally with salt and pepper.

Pasta with fresh corn pesto and spaghetti squash

This was an awesome way to use up a few ears of corn, a package of basil, and a spaghetti squash. I also threw in some fennel pollen, though that's strictly optional. Really delicious and fresh-tasting!

From epicurious:

4 bacon slices, cut lengthwise in half, then crosswise into 1/2-inch pieces
4 cups fresh corn kernels (cut from about 6 large ears)
1 large garlic clove, minced
1 1/4 teaspoons coarse kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese plus additional for serving
1/3 cup pine nuts, toasted
1/3 cup extra-virgin olive oil
8 ounces tagliatelle or fettuccine
3/4 cup coarsely torn fresh basil leaves, divided
1 spaghetti squash, roasted, and peeled out of the skin

To roast spaghetti squash, cut it in half lengthwise, and place cut side down on an oiled casserole dish. Roast at 400 degrees until a fork can pierce the back of the squash. Take out and let cool. Scoop out the seeds, then run a fork down the cooked insides. The squash will peel out in strands that look just like spaghetti (hence the name). Set that aside.

Cook bacon in large nonstick skillet over medium heat until crisp and brown, stirring often. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings from skillet. Add corn, garlic, 1 1/4 teaspoons coarse salt, and 3/4 teaspoon pepper to drippings in skillet. Sauté over medium-high heat until corn is just tender but not brown, about 4 minutes. Transfer 1 1/2 cups corn kernels to small bowl and reserve. Scrape remaining corn mixture into processor. Add 1/2 cup Parmesan and pine nuts. With machine running, add olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 1/2 cups pasta cooking liquid. Return pasta to pot. Add corn pesto, reserved corn kernels, spaghetti squash, and 1/2 cup basil leaves. Toss pasta mixture over medium heat until warmed through, adding reserved pasta cooking liquid by 1/4 cupfuls to thin to desired consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper.

Transfer pasta to large shallow bowl. Sprinkle with remaining 1/4 cup basil leaves and reserved bacon. Serve pasta, passing additional grated Parmesan alongside.

Jalapeno cornbread

I've made buttermilk cornbread before, which is arguably better. However, not having any buttermilk on hand, I made this version instead. I also used some of this jalapeno pesto (thawed), since I didn't have any fresh jalapenos either.

2 cups yellow cornmeal
2 cups flour
1 1⁄2 tablespoons sugar
1 tablespoons plus 1 teaspoon baking powder
2 1⁄2 teaspoons salt
2 cups milk
1⁄2 cup vegetable oil
2 eggs, beaten
3⁄4 cup fresh or frozen corn kernels
3⁄4 cup minced jalapeños
2 tbsp. bacon fat

Heat oven to 425°. Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl. Whisk in milk, corn oil, and eggs. Using a rubber spatula, fold in corn and jalapeños; set batter aside.

Heat a 12" cast-iron skillet; melt bacon fat in the skillet. Pour in batter; bake until golden brown and a toothpick inserted into center comes out clean, about 35 minutes.

Barley succotash

Succotash is sort of a catch-all term, but to me, it means lima beans, corn, and bacon together in some combination. Like here. I made this succotash with cooked pearled barley, and the result was really delicious. Also filling. And used up the rest of my barley supply. So it was a win all the way around.

Summer veggie burgers

1/4 cup olive oil
1 small red onion, halved
2 cloves garlic
1 minced jalapeno
1 medium zucchini, grated
2 cups fresh corn kernels
3/4 cup cornmeal
Flour

Puree the onion, garlic, and jalapeno until almost smooth. Add to a hot pan with the olive oil and salt and pepper. Add the grated zucchini with 1/2 cup corn. Puree the remaining corn and let the machine run until it becomes a thick paste. Cook the zucchini mixture until the vegetables release their water and it starts to evaporate, 5 minutes. Add the corn paste and cornmeal. Remove from the heat, cover, and let rest 10 minutes.

If the mixture is wet, add a little flour. Form 4-6 patties and let rest for a few minutes. Cook in the same pan with olive oil, 5 minutes on each side, until nicely browned.

You can also add 1/2 cup grated cheddar, mozzarella, or parmesan with the cornmeal for a richer burger.

Potato and corn frittata

Remember this zucchini and potato frittata? This uses fresh summer corn; some of the kernels will almost caramelize, which is too delicious for words.

3 tablespoons olive oil or bacon grease
2 garlic cloves, minced
1 small onion, sliced
1 large baking potato, peeled and sliced
1/4 teaspoon dried thyme
Salt and freshly ground black pepper
2 cups corn kernels
6 eggs
1 cup coarsely shredded mozzarella or cheddar cheese (4 ounces)
1/2 cup cream
2 tablespoons fresh flat-leaf parsley

Heat the oil (I used bacon grease) in a large cast-iron skillet over medium heat, and add the garlic, onion, potato, thyme, and salt and pepper to taste. Cover and cook for 5 minutes, resisting the urge to stir. Remove the lid, flip the mixture so the other side can brown, and then cook for 5 minutes longer. Add the corn and cook for a few minutes longer, to heat through.

Beat the eggs in a medium bowl, then add the cheese, parsley, cream, and salt and pepper. Pour into the skillet, stirring just to mix with the potatoes. Cook without stirring (shaking occasionally to loosen it) until the bottom is golden but the top is still runny, 8 to 10 minutes. Finish the frittata by placing it in the oven; bake at 400 until the top is just set. Remove and serve.

Orzo pasta salad with corn, tomatoes, cucumbers and pine nuts

This is a great, quick pasta salad. The nice thing about pasta salad this time of year is that you can eat it cold. Bonus: this one isn't full of mayo and heavy.

1 box orzo, cooked and drained
2-3 large tomatoes, chopped
2 ears of corn, with the corn cut off
2 cucumbers, chopped
1/2 cup pine nuts, toasted
A handful of fresh basil, chopped
1/4 cup grated parmesan
1/4 cup grated mozzarella
Olive oil
Tarragon vinegar
Salt and pepper to taste

Mix together; combine with olive oil and vinegar until the taste/consistency is what you like. Season with salt and pepper.

Pasta salad with crab, corn and fava beans

Remember the pasta salad with feta and fava beans from the other day?

I suddenly realized it could be so much more awesome.

I had some crabmeat from the restaurant that needed to be used up; I thought about making crab cakes, but I'd used all my eggs in the crustless mushroom quiche. So I combined the already-made pasta salad into a new, bigger, more awesome version of pasta salad:

Penne, with crab, corn, feta, and fava beans, along with olive oil, tarragon vinegar, and seasonings.

As a bonus, I used up all the crab, corn, feta, and fava beans.

Crab and corn empanadas

I know I've said it before, but I love restaurant leftovers.

This week, I got several containers of crabmeat, several of sauteed mushrooms, a couple more containers of fava beans, and at least a pound of cooked brisket.

I see more crab cakes in my future; but I also made crab and corn empanadas with puff pastry.

1 cup crabmeat
1 cup corn
Juice of 1 lime
Old Bay seasoning
Scallions
4 sheets of puff pastry, thawed and cut into four squares each

Mix together. Place a spoonful or two in the middle of each puff pastry square, and fold over to form a triangle. Seal the edges with a little water, and crimp with a fork. Bake at 400 for 20 minutes or until the puff pastry is golden brown at the edges.

Serve with a Sriracha aioli (Sriracha + mayo).

Corn chowder with jalapeno and cilantro puree

It's essentially this corn and bacon chowder, with no potatoes, and no whole bacon (I did use saved bacon grease). At the end, I stirred in some frozen jalapeno pesto and some cilantro pesto (which was more cilantro puree than pesto).

Even though it's soup, it still tastes nice and summery: corn, cilantro, hot peppers.

Crockpot spicy bean and corn soup with dumplings

(Insert ode to crockpot here.)

I'll be working for the next few days, with no time to cook--but I've got a fridge full of soup, pasta and salad ready to go. Leading up to Saturday, which will be my first Saturday night off in six months. It seems like such an impossible luxury, I hardly know how to process it. Stay tuned for a dinner party!

2 cans (or the equivalent) red beans, drained
1 14.5 oz can tomatoes, with juice
1 10 oz pkg frozen corn
1 cup sliced carrots
1 onion, chopped
1 jalapeno, chopped
2 teaspoons chili powder
2 cloves garlic, minced
Broth to float all

Combine everything in your crockpot, with enough broth to make it soupy, and cook on high for 5 hours or low for 10.

For the dumplings:
1/3 cup flour
1/4 cup cornmeal
1 teaspoon baking powder
pepper
1 egg white
2 tablespoons milk
1 tablespoon vegetable oil

Combine the dry ingredients in one bowl and the wet in another. Add the wet to the dry and stir until just blended. Drop into the soup, cover and cook on high for 20 minutes or low for 30 minutes. Do not lift the lid while cooking.

Blue potato and corn hash

I used the last of the blue potatoes I got at the farmer's market for this. I really have to get some more; they're so beautifully colored.

The recipe called for spinach leaves; but I was out of frozen spinach. Instead, I used a combination of parsley and cilantro for the greenery.

5-6 blue potatoes, diced
2 cups frozen corn
3 cups fresh spinach leaves; or one box of frozen spinach, thawed, with all the water squeezed out; or a combination of fresh parsley and cilantro
3/4 cup shredded cheese (I used gruyere)

Boil the potatoes until cooked through. Drain well. Heat some vegetable oil in a large skillet, and cook the potatoes until crispy and browned. Add the corn and the greenery. Cook until the greenery is just wilted; season well with salt and pepper; and stir the cheese in and mix well. Serve.

Cranberry bean, pumpkin and sweet corn stew

This dish is one of the cornerstones of Chilean cuisine. When I saw this recipe, I thought, "Ok, another version of bean soup. Yawn." But I had some dried cranberry beans, so I thought I'd give it a shot.

Wow. It was really good. I mean really. The New World trifecta of beans, squash and corn developed together for a reason. And to continue the New World-ness, I topped it with some cilantro pesto I made. It makes me want to go to Chile.

A couple of things: you can use white beans instead of cranberry, and either sweet potatoes or butternut squash instead of the pumpkin. Cranberry beans are particularly toothsome, however.

olive oil
1 onion, chopped
2-3 garlic cloves, chopped
3 medium tomatoes, chopped (I used 5-6 canned whole tomatoes)
paprika, salt and pepper
4 cups cooked cranberry beans or white beans (soaked overnight, then pre-cooked in a Crockpot)
2 cups roasted and chopped sweet potatoes, pumpkin or butternut squash (I used two great big sweet potatoes)
Veggie (or chicken) broth
2 cups frozen corn

Saute the onion in the oil until soft, add garlic and tomatoes and cook for another 5 minutes or so (until the tomatoes start to break down). Add the seasonings, beans and pumpkin/squash. Add enough broth to float the whole thing, and cook on medium for 15-20 minutes. The beans and squash are essentially already done, you just need to meld the flavors. Add the corn toward the end, cook for another 10 minutes or so. Garnish with fresh basil and cayenne, or cilantro pesto, like I did.

Bulgur wheat "risotto" with corn and shrimp

Turns out you can make risotto with arborio rice, pearled barley, or bulgur wheat! Best of all, if you leave off the shrimp in this recipe, you can create a fully vegan risotto.

I keep bulgur wheat around to make tabbouleh, but with fresh tomatoes out of season now, I needed something else to do with it. You make this risotto ("risotto") the same way you make any other, to wit:

Saute a finely chopped onion (or a couple shallots) in olive oil until translucent. Add a cup of bulgur wheat, stir, and cook an additional minute. Deglaze with a little white wine. Add chicken broth (or veggie broth), a little at a time, until the bulgur wheat is cooked through and most of the liquid is gone.

Then add a package of frozen corn, and a couple handfuls of shrimp (fresh or frozen) if you're using them. Cook until the shrimp are just pink, then remove from the heat and add the juice of a lime, a bunch of chopped cilantro, and salt.

Shrimp and corn risotto

They may only be frozen shrimp from Sam's Club, but hey, I couldn't get even that in California. Yay for shrimp!

A good risotto is basically a template. Saute an onion or a couple of shallots in some oil. Add a cup of arborio rice and cook for another minute. Start adding liquid (I like to start with a little white wine and then use some kind of broth for the rest) and stir often. Keep adding liquid until the rice is creamy and cooked through and most of the liquid is gone. Add parmesan cheese at the end.

You can make a basic risotto just like that; or you can add almost anything else to it, somewhere in the middle. Asparagus; mushrooms; canned/sundried/fresh tomatoes; beets; winter greens; spinach; seafood; the list goes on and on.

For this one, I used the leftover crawfish broth from when I made crawfish etouffee (plus white wine, and rounded that out with chicken broth), and added a bag of frozen corn in the middle. I added two handfuls of frozen shrimp right at the end, and let those cook until just thawed/cooked through. I added fresh parsley, and voila! Shrimp and corn risotto.

Lima bean, corn and bacon succotash

The recipe is in the title. Continuing the "clean out the freezer" initiative, I cooked a few chopped slices of bacon; then added a bag of frozen lima beans and four handfuls of frozen corn directly to the cooked bacon/bacon grease. Stir, let cook for a few minutes. Maybe add some chopped parsley. Serve with salt and pepper. Yum.

Corn Maque Choux

Corn maque choux ("mock shoe") is an old Cajun dish, also called smothered corn, which is not much different from skillet corn. (Yankees, take heart; all will be made clear). Given my unintentional largess of frozen corn, I decided this dish, along with some glazed carrots, would make an excellent summer dinner.

The recipe is essentially corn, an onion, some garlic, a bell pepper, a couple of tomatoes, and some sort of cream/milk/evaporated milk, cooked down until creamy. I left out the bell pepper, because I didn't have any. Jalapenos would work nicely, too. I also used evaporated milk, because I didn't have any cream or regular milk, but you could use any of the above. And you know, some seasonings wouldn't hurt. I threw in smoked paprika and cayenne pepper. I also added andouille sausage, 'cause I'm cool like that. You could leave it out and keep the dish vegetarian.

6-8 cups corn
one chopped onion
several chopped cloves of garlic
a bell pepper, chopped
a couple of fresh tomatoes or the equivalent amount of canned whole tomatoes, chopped
1/2 - 1 cup evaporated milk (or cream or milk)
1 package andouille sausage, sliced (optional)
1 tablespoon each paprika and cayenne

Saute the onion, garlic and bell pepper in olive oil or bacon fat until soft. Add the sausage, tomatoes and corn. Add the milk. Cook down on medium-low heat, 15-20 minutes, until creamy. Season and serve.

And you know, some grilled shrimp on top of this wouldn't suck at all.

Corn and black bean pizza with pepper jack cheese

Last night I made a corn and black bean pizza with pepper jack cheese, on a whole wheat pizza crust. If you're using my recipe for pizza crust, just substitute up to 1 1/2 cups of whole wheat flour and/or rye flour. I like to use bread flour for the other 1 1/2 - 2 cups of flour the recipe calls for, it has more gluten than all-purpose flour and therefore keeps the whole wheat from drying everything out, but all-purpose will work fine as well.

When I make pizza, I generally start the dough as soon as I get home from work, to give it time to rise. Then I make myself a Manhattan:

(That step is strictly optional.)

When the dough has risen sufficiently, I assemble the pizza. For the corn and black bean pizza, I layered, in order:

Olive oil
Barbecue sauce
Shredded mozzarella
Two handfuls of pre-cooked black beans (canned would work too)
Two handfuls of frozen corn
Shredded pepper jack cheese
A tablespoon or so of dried red chili flakes

And baked at 450 for 15-20 minutes. Yum! If I'd had it, some fresh pico de gallo on top of the finished product would have been really good.

Cost: Minimal. Everything was purchased in bulk, including the yeast in the dough, except for the whole wheat flour. The beans were dried, which I pre-prepared by soaking overnight and then cooking in my crockpot. Maybe 30 cents of ingredients in the crust, another 50 cents for the beans and frozen corn, another 75 cents for the two handfuls of cheese. I made the barbecue sauce myself. Let's say $1.75 total, which produced two pizzas--dinner for two adults, plus two lunches today, at 44 cents per serving.

(That doesn't include the Manhattan.)

Enchiladas!

2 tablespoons olive oil
2 teaspoons cumin
3 cups grated pepper Jack cheese
1 can black beans, drained
1 box frozen corn, thawed
1 box frozen spinach, thawed
Chopped onion or scallions
8-10 tortillas
Salsa and sour cream

Heat olive oil, add onions and cook until soft. Add beans, corn and spinach and cook gently until just heated through. Add half of cheese, stir to mix, and remove from heat. Fill tortillas with this, roll, and place seam side down in a greased baking dish. Cover with salsa and rest of cheese. Bake at 400 15-20 minutes. Serve with more salsa and sour cream.