Sweet Corn Salad Ingredients: 2 Avocados 3/4 cup sliced Cherry tomatoes 2 cans black beans 2 cans sweet corn ½ cup crumbled feta cheese ½ cup chopped fresh cilantro ½ cup olive oil 1/3 cup rice wine vinegar The juice from 3 limes Salt and pepper to taste Served with blue chips Directions: Dice Avocados. Combine rinsed/drained black beans, sweet yellow corn, sliced cherry tomatoes, feta cheese and fresh cilantro in a large bowl. Add the avocado last so they don't get too mushy while you stir.
Add in the olive oil, rice vinegar, salt, pepper and lime juice. Stir until flavors are all combined. Serve with blue chips.
Grilled Corn on the Cob Ingredients: 4 skewers 4 ears sweet corn, husks and silk removed 2 tablespoons butter, softened 1 cup Mexican crema 1/2 cup Mexican queso coitija 1/4 cup ancho chile powder 2 limes cut into wedges Directions: Insert skewers into corn. Fire up your grill. If you don't have one, no biggie. Simply turn your gas burner to high. Sit the corn over the flame, rotating it every 30 seconds or so for about 3-4 minutes, and until the corn is lightly charred. Transfer the corn to a plate and smother corn with 1 teaspoon of butter. Top with a liberal dollop of creme. Sprinkle a few pinches of cotija atop the corn and add a dash of chile powder.
Repeat this process until you've garnished all four pieces of corn. Serve with lime wedges.
Cheesy Cornbread Muffins Fritters Ingredients: Favorite box of store-bought corn bread 1/4 cup Swiss cheese 1/4 cup frozen corn 1/2 cup green onions (scallions) white and green parts 3 tbsp chives, chopped Directions: Follow instructions on the box for making corn muffins. To the batter add 1/2 cup of Swiss cheese and chives. Pour into muffin tins and sprinkle with additional cheese. Bake according to package instructions.
Corn Fritters Fritters Ingredients: 3 eggs - beaten 1 tsp kosher salt Fresh ground pepper, to taste 3 ears corn, shucked and kernels cut from cob (about 3 cups) 1/2 cup red pepper - diced 1/2 cup green onion - white and green parts chopped 1/2 cup cilantro - chopped 1/2 cup + 1/8 c. flour Grape seed or canola oil Smashed Avocados Ingredients: 2 avocados - halved, pit removed, but flesh left in skin 1 lime - quartered Kosher salt Fresh ground pepper Chopped cilantro A couple dashes Cholula hot sauce (optional)
Fritters Directions: In a large bowl, combine beaten eggs, salt and pepper. Whisk to combine. Add the corn, red pepper, green onion, and cilantro to the egg mixture. Stir until combined. Add flour, stirring until all flour is incorporated into the egg and veggie mixture. Heat enough oil to coat the bottom of a heavy skillet over medium heat. When hot, add heaping tablespoons of corn batter to the skillet, being careful not to crowd them in the pan (you will need to do more than one batch). Cook fritters approximately 3 minutes per side or until golden brown and crisp. Remove and drain on a sheet pan lined with paper towels. Wipe skillet clean, heat new oil and repeat with remaining batter. Depending on the size of your pan, it may take 1 or 2 more batches to finish batter. Smashed Avocados Directions: Take each avocado half and make crosshatch cuts across the flesh a paring knife (without cutting the skin.) Gently scrape the flesh from the skin with a fork and mix coarsely. (You are basically using the skin as a little bowl for the smashed up avocado :). Top each avocado with a squeeze of lime, a little salt & pepper, a sprinkle of chopped cilantro and some Cholula. Serve alongside cilantro-corn fritters or spoon some on top!
Corn Chowder Ingredients: Salt pork, diced 3 tbsp butter 2 tbsp all-purpose flour 1 onion, diced 5 stalks celery, diced 3 cups chicken stock 1 bag frozen corn 1 cup milk Salt and pepper to taste Small bunch fresh Italian parsley, chopped 4 large dinner rolls, tops removed and centers torn out in big hunks. Directions: Heat oven to 300 F (150 C). Add pork and butter to large soup pot. Cook until pork crisps and fat renders out. Remove pork with slotted spoon and set aside.
Add flour to pot and stir constantly to prevent burning for about 5 minutes. Mixture should thicken and darken slightly. Add onion and celery and stir until onions turn translucent, about 5 minutes. Add chicken stock and bring to a boil stirring to remove any lumps. Reduce heat and simmer for 20 minutes. Meanwhile, place rolls and centers on baking sheet and warm in oven. Add corn and milk to soup and simmer for 5-10 minutes more, making sure not to let it boil. Turn off heat and stir in parsley, salt and pepper to taste. Ladle soup into warmed rolls and serve with centers for dipping.