Corn, Tomato and Basil Chowder

Corn, Tomato and Basil Chowder
Author: 
Recipe type: Soup
 

Great way to use up some of the bounty of the garden for a fresh soup on a cooler day.
Ingredients
  • 6 ears of corn, shucked
  • 2 Tbsp butter
  • 1 lg onion, chopped
  • 2 garlic cloves, minced
  • 4 c. chicken broth
  • 1 ½ tsp kosher salt
  • 1 pound waxy potatoes (red or yukon gold) cut into ½” cubes
  • 1 pint cherry tomatoes
  • ½ tsp fresh ground black pepper
  • ¼ c chopped fresh basil
  • Juice of ½ lime
  • Creme fraiche or sour cream (optional)

Instructions
  1. Slice corn kernels off cob and place in bowl.
  2. Run back of knife along each cob to remove additional corn pulp (the creamy stuff).
  3. pulp to bowl; reserve cobs.
  4. In a medium soup pot or dutch oven – melt butter over medium heat.
  5. Stir in onion, shallot and garlic.
  6. Cook, stirring occasionally, until softened (about 5 min).
  7. Add broth, reserved cobs, 1 c. water and 1 tsp salt to pot.
  8. Bring to a boil over high heat.
  9. Reduce heat to medium and simmer for 10 min.
  10. Add potatoes and simmer until potatoes are tender (about 15 min).
  11. Remove cobs and discard.
  12. Stir in corn kernels and pulp, tomatoes and remaining ½ tsp salt and pepper.
  13. Simmer for 20 more min.
  14. Stir in the basil and lime juice.
  15. Turn off heat and let soup cool for at least 15 min before serving.
  16. Serve warm with a dollop of creme fraiche or sour cream, if using.

 

Mexican Street Corn (Elote)

Mexican Street Corn (Elote)
Author: 
Recipe type: side dish
Cuisine: Mexican
 

A nice way to add flavor and not too much spice to a corn dish. Absolutely scrumptious!
Ingredients
  • 4 ears of corn
  • ⅓ c. mayo
  • 2-3 cloves of garlic, microplaned (into paste)
  • ½ – 1 tsp. chipotle pepper
  • ¼-½ c. cojita cheese (parmesan works as a substitute)
  • 2 limes, halved

Instructions
  1. Grill the corn, in husk, for about 9-12 min, until nice and tender.
  2. While the corn is grilling, peel your garlic cloves and grate them with a microplane to make a nice garlic paste.
  3. Combine garlic paste with mayo.
  4. When the corn is done, you can either eat it on cob or cut it off – choice is yours.
  5. Either way, with each ear of corn, slather on garlic mayo, sprinkle with chipotle pepper (as much of as little as you want based on your spice preference) and cheese.
  6. Squeeze ½ lime over all of it and eat.

 

Easy-peasy Southwest Summer Salad

This Easy-peasy Southwest Summer Salad will have you begging for more! Plus it takes less than 10 minutes to throw together!

Easy-peasy Southwest Summer Salad
 

Ingredients
  • Three big handfuls of salad mix
  • 2 ears of corn, kernels removed
  • 1 15-oz. can black beans, drained and rinsed
  • 1 – 2 poblano peppers, diced
  • 1 avocado, diced
  • 1 clove garlic, minced
  • ½ cup onion, diced
  • ½ cup your favorite salsa

Instructions
  1. Place the salad mix in a large bowl and toss with half the salsa.
  2. In a separate bowl, combine corn, black beans, avocado, peppers, garlic and onion. Toss with
  3. remaining salsa and pour mixture on top of lettuce.
  4. Serve immediately.

 

Succotash

Succotash is a great side dish to get creative with. Use our recipe below as a template and add in other veggies or spices! 

Succotash
 

Ingredients
  • Coarse salt and freshly ground pepper
  • 4 ears corn
  • 2 banana peppers, diced
  • Your bag of green beans, trimmed and cut into
  • ½-inch pieces
  • 3 tablespoons unsalted butter
  • 3 mini onions, cut into ¼-inch pieces
  • ½ teaspoon celery seeds
  • ¾ teaspoon paprika

Instructions
  1. Carefully slice kernels from the corn cobs using a sharp knife.
  2. Bring a large pot of water to a boil, and season with 1 tablespoon salt. Add the beans to the water and cook for 2 to 3 minutes until they are cooked, but still crispy. Strain and run under cold water to cool.
  3. In a medium skillet, melt butter. Cook onions, peppers and celery seeds until the veggies begin to soften, about 5 minutes.
  4. Add corn and 1 teaspoon salt, and cook for, 3 to 5 minutes.
  5. Stir in beans and paprika. Season with salt and pepper, and cook until heated through, about two minutes

 

Grilled Tomato, Corn & Poblano Salsa

Grilled Tomato, Corn & Poblano Salsa
Author: 
 

Ingredients
  • 3 large or 4 medium tomatoes, cut in half
  • 2 ears corn, un-shucked
  • 1 large or 2 medium poblano peppers
  • 1 onion, cut in quarters lengthwise through root (keep root intact to hold onion together)
  • 2 large cloves garlic
  • ½ bunch of cilantro, coarsely chopped
  • Juice of 2 limes
  • Salt to taste

Instructions
  1. Heat grill & oil grates. Brush tomatoes & onions with oil. Place all vegetables directly on grill grates.
  2. Carefully turn each when starting to brown (the tomatoes, onions, & garlic will be quick) & remove into a bowl.
  3. Gently squeeze the tomatoes to remove some juice & seeds (or the salsa might be too runny).
  4. When the skin has blistered all over & blackened a bit remove to a bowl & cover to let steam.
  5. After 10 minutes, remove skin under running water (doesn’t hurt to wear gloves – they can burn your hands a bit when they’re spicy!) & pull out stem & seeds.
  6. When corn husks are blackened a bit, remove from grill & cool a bit before shucking & cutting the kernels off.
  7. Cut the root ends off the grilled onions & place in food processor with grilled tomatoes, garlic, prepared poblanos, cilantro, lime juice, & salt & pulse into chunky or smooth salsa, your choice.
  8. Stir in corn kernels, adjust seasoning as necessary, & serve. Freezes well.

 

Summer Vegetable Saute w/Lime and Coriander

Summer Vegetable Saute w/Lime and Coriander
 

Ingredients
  • 1 large or 2 small zucchinis, cut in quarters lengthwise, then ½ inch pieces
  • 4 ribs celery, cut into ¼” pieces
  • ½ onion, sliced
  • 2 tsp. coriander seeds, slightly crushed with the back of a chef’s knife (or a mortar & pestle)
  • 2 cups Dragon Tongue beans (or green beans), stems removed, cut in half or thirds
  • 2 ears corn, kernels cut off
  • 2 cloves garlic, minced
  • ½ bunch of greens (collards, kale, chard, etc.), stemmed & coarsely chopped
  • Salt & pepper to taste
  • Juice & zest from 1 lime

Instructions
  1. In a large skillet, heat oil over med-high heat.
  2. Add zucchini, celery, & onion & sauté for a couple minutes.
  3. Add coriander seeds, beans, corn, & garlic & continue to saute for another couple minutes.
  4. Add greens & salt/pepper, stir a few times, cover, & cook until greens are wilted, about 1 minute.
  5. Stir in lime juice/zest, adjust seasoning as necessary, & serve.

 

Elote (Mexican corn on the cob)

Elote (Mexican corn on the cob)
Author: 
Recipe type: Side Dish
 

Ingredients
  • 4-6 ears of corn
  • 3 Tbsps mayonnaise
  • 2 Tbsps Parmesan cheese
  • ½ tsp chili powder
  • ¼ tsp cayenne pepper
  • ¼ tsp cumin
  • lime wedge
  • pinch of salt

Instructions
  1. Grill the corn for 12 minutes total.
  2. Continually move the corn so each side is grilled.
  3. In a bowl whisk together the mayonnaise and lime juice.
  4. In a separate bowl mix together the Parmesan cheese, chili powder, cayenne pepper, cumin, and salt.
  5. Spread the mayonnaise mix over the corn.
  6. Sprinkle the cheese mix over the corn.