Tag Archives: Corn

Catfish with Core Sauté

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Katie:  This was another simple, delicious pescatarian meal!  Adapted from this recipe from Cooking Light, we sautéed catfish sprinkled with chili powder and topped it with sautéed corn, fresh green onions, and lime juice.  It was a nice combination of flavors and a great meal for a summer evening!

Blueberry Corn Salad (and more…)

Katie:  So… grad school has been keeping me busy, to say the least!  My study workload along with extreme heat have not been the best conditions for culinary endeavors.  However, I haven’t stopped eating or cooking!  I’ve also taken pictures of a few things I’ve made, but haven’t had time, until now, to post them.

One example is this Blueberry Corn Salad (recipe here).  It was pretty easy to make, especially by cooking the corn in the microwave, and had a great combination of fresh blueberries, fresh sweet corn, cucumbers, and cilantro.  It would be a great salad to bring to a summer picnic!

Here are some other things I’ve made recently:

Tortillas with Golden Beets, Beet Greens, and Black Beans

Pasta with Escarole, Sun-dried Tomato Chicken Sausage, and Cannellini Beans

Tortilla Pizza with Ricotta Cheese, Peaches, and Fresh Basil

Peanut Butter S’more Bars (a treat to give away — not my dinner!)

Cornmeal biscuits with roasted vegetables

Matthew:  Now that it is getting cooler I’ve been itching to do more baking.  But with so much late  summer produce at hand, I decided to try something a little different.  I found the basic cornmeal biscuit recipe in The Joy of Cooking and then added some roasted corn, red bell peppers, jalapeno, and cheddar cheese right before forming the biscuits.  They didn’t rise as much as I hoped they would, but they still taste really good, especially warmed up.  Next time, I would add a little more than the half of a jalapeno that I used to spice them up a bit more.  Below is the biscuit recipe:

Preheat oven to 450 degrees F.  Whisk together 1 1/2 cups flour, 1/2 cup cornmeal, 2 t baking powder, 2 T sugar, 1/2 t baking soda, and 1/2 t salt.  Cut in 5-6 T cold butter until pieces are the size of breadcrumbs.  Add 3/4 cup buttermilk, mix.  (Add roasted veggies and cheese.)  With floured hands, gather dough into a ball and gently knead in the bowl.  Roll dough out 1/2 inch thick and cut into 2 inch squares.  Bake 10-12 minutes.

Corn Relish

Matthew:  Well, I’m not sure that I’m ready to try canning at home yet, but I was curious about the corn relish that we canned for the food pantry.  I  made approximately 1/3 of this recipe, using corn, red bell pepper, onion, and a hot reddish/orangish pepper.  I also added a little extra liquid (water and vinegar) since it seemed like it needed more.  After it was done cooking, I let it cool in the fridge overnight and then tried it the next morning.  I was glad that the corn still had a crunch to it.  The red pepper adds a nice sweetness to contrast the vinegar.  I put the relish on a few different things, including a black bean burger, a fried egg on toast, a baked potato, and just some corn chips.  I was pleasantly surprised with how good this was.

Roasted Butternut Squash and Corn Salad

Katie:  After a warm, sunny summer, it’s hard to see the days getting shorter and the air getting chillier.  At least there’s one thing that helps make the transition to fall a bit easier:  pumpkins!!  I’ve been spotting pumpkins, or as I’m always corrected “squash”, at the farmer’s market for the last couple of weeks.  I made two batches of muffins with the ambercup squash I found.

After a difficult week, I was in need of a pumpkin to cheer me up a little.  I had a butternut squash to use, but didn’t want to make anything too wintery yet.  Since sweet corn is still in season, I was happy to find this recipe for Roasted Butternut and Corn Salad.  The roasted butternut and corn made an interesting combination.  I only used 1/2 of a chili pepper for the dressing, but it was still pretty spicy, so I’m glad I decided not to mix it in the salad.  I added extra fresh basil.  The toasted sunflower seeds and feta cheese enhanced the other flavors.  Next time, I might try adding some lime or lemon juice or even some yogurt to the dressing to balance the spiciness.

Roasted Butternut Squash and Corn Salad (adapted slightly from The First Mess)
serves: 2-4

  • 1 small-medium butternut squash, peeled and diced into small cubes
  • olive oil
  • 1/2  – 1 small chili/hot pepper (I used a Thai chili pepper)
  • 3 ears of corn, husked and cleaned
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp agave nectar
  • 1/2 clove of garlic, sliced
  • 1/2 tsp dijon mustard
  • 1 Tbsp water
  • 1/4 cup pumpkin seeds, toasted (I toasted them in a skillet over medium-high heat until they were lightly brown)
  • 1/4 cup feta cheese, crumbled
  • 2-4 fresh basil leaves, slivered
  • salt and pepper, to taste

Preheat the oven to 375 degrees F.

Mix the pieces of squash with 2 teaspoons olive oil, salt, and pepper. Spread out onto a baking sheet. Add the whole chili to the sheet as well. Roast until the squash is soft, about 30 minutes. The chili should be crinkly and slightly brown. Remove the seeds and stem from the chili and set aside.

While the squash is roasting, cut the corn from the cobs.  Mix with 1 teaspoon olive oil, salt, and pepper.  Spread in a single layer on a baking sheet and roast for 15 minutes, or until corn begins to turn light brown. Set aside.

For the dressing, combine the apple cider vinegar, agave nectar, garlic, roasted chili, dijon mustard, 2 teaspoons oil, water, salt, and pepper in a blender. Blend mixture until well-mixed.

Combine the squash, corn, and basil in a large bowl.  Top individual servings with dressing, roasted seeds, and feta cheese.

Corn and Red Potato Chowder

Katie:  Fresh sweet corn is something that is only available for a limited time every summer and tastes so much better than frozen or canned corn.  When I saw it being sold by local farmers on the side of the road, I knew I had to take advantage of the opportunity before it was too late!  I had checked out the book The New Mayo Clinic Cookbook from the library and had already bookmarked a recipe for Corn Chowder with Roasted Poblanos.  Since I couldn’t find poblano chiles at the store, I substituted jalapeno peppers.  I also used smaller potatoes, left their skin on, and doubled the recipe to make more leftovers.  This soup turned out really great!  The fresh corn, red potatoes, peppers, and fresh herbs were a great combination of flavors.  Shrimp would probably also make a good addition.

Corn and Red Potato Chowder (adapted from the New Mayo Clinic Cookbook)

8 servings

  • 2 lb small red potatoes, cut into 1 1/2 inch chunks (unpeeled)
  • 1 Tbsp. olive oil
  • 2 small yellow onions, chopped
  • 1/2 cup diced celery
  • 1 red bell pepper, diced
  • 2 – 3 jalapeno peppers, diced
  • 1 tsp. salt, divided
  • fresh corn kernels from 8 ears of corn
  • 4 cups of vegetable stock
  • 2 cups of fat-free milk
  • 1/2 tsp. ground black pepper
  • 4 Tbsp. chopped fresh cilantro
  • 4 tsp. chopped fresh oregano

Put the potatoes in a saucepan, add water to cover, and bring to a boil over high heat. Reduce the heat to medium and cook, uncovered, until the potatoes are tender, about 15 minutes. Drain and transfer to a small bowl. With a potato masher, partially mash the potatoes and set aside.

In a large saucepan, heat the olive oil over medium heat. Add the onion, celery, jalapeno pepper, and bell pepper and saute until the vegetables are softened, about 5 minutes. Stir in 1/2 teaspoon of the salt and cook for 3 to 4 minutes longer. Stir in the roasted chilies and the partially mashed potatoes. Add the corn, vegetable stock, milk, pepper and the remaining 1/2 teaspoon salt. Simmer uncovered until the soup thickens, for about 25 minutes.

Ladle into warmed bowls and sprinkle with the cilantro and oregano. Enjoy!

Corn Fritters with Roasted Tomatoes and Lime Aioli

Katie:  After using fresh corn in soups and salads this summer, I was curious to try using it in a different type of dish.  I found this recipe from Cooking Light for Corn Fritters with Roasted Tomatoes and Lime Aioli, which sounded really good.  Roasting the tomatoes took awhile, and the kitchen got pretty warm cooking the fritters, but they turned out great!  They consisted of a corn fritter seasoned with green onions, topped with an oven-roasted tomato, a piece of spinach (instead of the arugula recommended in the recipe), repeated layers of these toppings, topped with a piece of prosciutto and a little dollop of lime aioli (mayonnaise/lime sauce).  The combination of flavors that the layers provided worked well together.  I made the fritters a little larger than recommended, so that they were filling enough for a meal.  These could be served for dinner with soup or salad (we had them with Fresh Pea Soup), as a fancy appetizer, or as part of a brunch buffet.

Cooking the corn fritters

Beginning the layers

Adding the final touch