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.

 

Elote

Elote
Author: 
 

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. Spread the mayonnaise mix over the corn.
  5. prinkle the cheese mix over the corn. Eat!

 

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.

 

Grilled Sweet Corn w/Cilantro Pesto Butter

Grilled Sweet Corn w/Cilantro Pesto Butter
Author: 
Recipe type: Side Dish
 

Ingredients
  • 3 cloves garlic
  • ¼ cup toasted pumpkin seeds
  • Fresh hot pepper to taste (habanero is great in moderation!)
  • Salt & pepper to taste
  • 2 Tbsp. lime juice
  • 1 bunch cilantro leaves & stems, washed, dried, & coarsely chopped
  • ¼ c. sunflower oil
  • 4 ears corn
  • 2 Tbsp. unsalted butter, softened

Instructions
  1. Make cilantro pesto: In a food processor, pulse garlic, pumpkin seeds, hot pepper if using, salt & pepper until coarsely chopped.
  2. Add lime juice & cilantro & pulse while pouring in sunflower oil, until pesto-y.
  3. Combine 2 to 3 Tbsp. with softened butter (remaining pesto keeps in fridge for a week or so or freezes beautifully).
  4. Grill or boil corn, & spread with cilantro butter & serve.

 

Super Loaded Veggie Nachos

Super Loaded Veggie Nachos
Author: 
 

Ingredients
  • 16 oz. corn chips
  • 1½ cup grated Jack cheese
  • ½ cup chopped sweet peppers
  • ½ cup chopped onion
  • ½ cup sungold tomatoes, cut in half
  • ¼ cup chopped poblano peppers
  • 2 ears sweet corn, cut from cobs (optional)
  • ½ cup chopped tomatillos (optional)
  • ¼ c. chopped cilantro (optional)
  • ½ cup Roasted Tomatillo Dressing recipe (last week’s newsletter) OR sour cream

Instructions
  1. Pre-heat oven to 350 degrees.
  2. Pour chips into an 8½” x 11” baking pan.
  3. Top with cheese & veggies of choice & bake for about 15 minutes, until cheese is melted & veggies are soft & starting to brown.
  4. Top with cilantro & tomatillo dressing or sour cream & serve.

 

Roasted Tomato and Corn Salsa

Roasted Tomato and Corn Salsa
Author: 
 

Ingredients
  • 2 ears corn, shucked
  • 1 onion, quartered lengthwise
  • 2 – 3 cloves of garlic, unpeeled
  • 1-2 banana peppers, left whole (or all 3 if you want it super spicy)
  • 4-5 roma &/or red slicers tomatoes, left whole
  • 1 bunch of cilantro, chopped
  • Juice of a lime or two
  • Salt to taste

Instructions
  1. Heat a grill. When hot, oil grates well & place onions, garlic,
  2. & peppers directly on grates.
  3. After a minute or two (be careful – you want a bit of char, but not total scorching), turn all of the above & add romas.
  4. After another minute, turn anything that’s getting browned & carefully turn the tomatoes, removing them before they fall apart.
  5. With a spatula, remove all ingredients to a heatproof bowl & let them sit until cooled a bit.
  6. Stem & de-seed the peppers (you might want to wear gloves), core the
  7. tomatoes, & pull skins off garlic.
  8. Throw it all in your food processor with the cilantro, lime juice, & salt & pulse to desired consistency.
  9. Cut corn kernels from cob with a sharp knife & stir in to salsa.
  10. Season to taste with salt.

 

Elote (Mexican corn on the cob)

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

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

Instructions
  1. Boil or grill your sweet corn like you normally would.
  2. In a bowl whisk together the mayonnaise and lime juice.
  3. In a separate bowl mix together the Parmesan cheese, chili powder, cayenne/chipotle powder and salt. Spread the mayonnaise mix over the corn. Sprinkle the cheese mix over the corn.

 

Spicy Corn Relish

Spicy Corn Relish
Author: 
Recipe type: Condiment
 

Ingredients
  • 4 ears corn, husked
  • ⅔ c. yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 habenero pepper, seeded & finely chopped
  • ⅔ cup sweet red pepper, chopped
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. non-iodized salt
  • black pepper to taste
  • 1¼ c. cider vinegar
  • ⅔ c. sugar
  • 3 Tbsp. cilantro, chopped

Instructions
  1. Boil corn for about 5 minutes.
  2. Drain & cool a bit.
  3. Cut kernels from cob & place in medium stainless steel saucepan.
  4. Add remaining ingredients except cilantro to saucepan & bring to a boil over high heat.
  5. Reduce heat & simmer for 20 minutes uncovered.
  6. Stir in cilantro & cook another minute.
  7. Keeps in fridge for several weeks.
  8. To can: remove from heat & ladle into sterilized ½ pint jars, leaving ½ in inch of headspace.
  9. Process in a hot-water bath canner for 15 minutes.

 

Fresh Asian Greens Salad

Fresh Asian Greens Salad
Author: 
Recipe type: Salad
 

Ingredients
  • Salad
  • 1 bag of Asian greens
  • 2 carrots – use vegetable peeler to make peels
  • 1 cucumber – thinly sliced
  • ½ head of cabbage – shredded
  • 2 ears of corn – taken off the cob
  • Handful of beans – trimmed and chopped diagonally to ½ inch
  • 1 banana pepper – sliced thinly, but not too thin!
  • Dressing
  • ⅓ c. Driftless sunflower oil
  • ⅓ c. soy sauce
  • 2 T. sesame oil
  • 2 T. rice wine vinegar
  • 2 T. honey
  • 2 garlic cloves crushed and minced
  • 1 to 2 inch piece of ginger – part grated part minced
  • 1 t. crushed red pepper – or to taste

Instructions
  1. Toss everything but the greens together
  2. Place greens on top of tossed vegetables
  3. Place all dressing ingredients in a jar. Shake.
  4. Chop up some cilantro and sprinkle liberally on salad.
  5. Enjoy!

 

Spicey Quinoa Filling for Stuffed Peppers & Summer Squash

Filling for Stuffed Peppers & Summer Squash
Author: 
Recipe type: Main Dish
 

Ingredients
  • 1 c. raw quinoa, cooked (1c.quinoa to 2c. water, apr. 15 minutes)
  • 1 medium onion, chopped
  • 1 c. parsnips or carrots, diced
  • 1 c. celery, diced
  • 1 c. corn, fresh or frozen
  • 2 Tbsp. Driftless Sunflower oil or olive oil
  • 2 tsp. each coriander & cumin seed
  • ½ tsp. red pepper flakes or ¼ tsp. cayenne
  • 3 cloves garlic, minced
  • ½ tsp each salt & pepper
  • 2 c. cheddar or jack cheese, shredded

Instructions
  1. Peppers: Cut in half length wise & remove seeds.
  2. Brush with oil, place cut side down on oiled baking pan
  3. Roast at 400 degrees for about 15 minutes, until softened but not collapsed.
  4. Squash:Cut in half lengthwise & remove seeds with a spoon to create a long cavity. Place cut side down on oiled pan
  5. Roast at 350 degrees for about 30 minutes until softened but not mushy.
  6. Saute onion & spices in oil for a few minutes.
  7. Add garlic, vegetables, salt, & pepper.
  8. Cover & cook for 6-8 minutes, until veggies are just tender.
  9. Combine cooked veggies & quinoa & use to fill prepared peppers or summer squash. Sprinkle with cheese & bake for 10-15 minutes at 350 degrees.