Tag Archives: Corn

Corn Salsa

21 Sep

 

…And just like that I’m into Week 3 of Graduate School.

It feels like only yesterday that I was nervously awaiting my acceptance letter and really committing to changing the path my life was taking.

Right now it feels like life is moving at a million miles an hour. I can already feel the constant exhaustion setting in, trying to jumble the roles of full time student, full time employee, as well as training for a half marathon, continuing my karate practice so I can test for black belt in June, having a husband, feeding said husband (and myself) and finding time to pet my cat. And maybe spending time with friends.

Sleep? Sleep is OVER.RATED.

Want to know what is NOT over rated? Corn. Corn that I continually seem to get in my CSA. Please, more corn. Then it will feel like it is still mid July and NOT almost October.

I made this corn salsa for a 50th birthday party for one of my husband’s uncle. It was creamy and delicious. At one point, I grabbed a tortilla chip and dunked it into the dip, a woman next to me said “That dip is so good!” I responded by saying thank you and she told me she didn’t realize that I had made it and was just commenting on how awesome it was.

So yeah, believe me when I tell you this is pretty awesome. Make this salsa if you are still holding desperately onto summer and still refuse to wear tights even though you have goosebumps covering your legs. Make this salsa if you are a half dazed graduate student that can barely string two sentences together by the end of the day but can still manage to throw lots of ingredients into a bowl and stir. Make this salsa if you like corn. And if you don’t, well, that’s your loss.

Corn Salsa

Ingredients

  • 1 15oz can black beans
  • 3 ears of corn, kernels removed
  • 3 medium tomatoes, sliced and chopped
  • 3 scallions, sliced thinly
  • half bunch cilantro, chopped roughly (about 1/2 cups)
  • Juice from 2 limes
  • 1 clove garlic, minced
  • 1 small jalepeno, seeded and chopped
  • 2 slightly under ripe avocados, chopped
  • salt and pepper to taste
Directions
– Combine all ingredients in a large bowl and mix. Let the salsa marinate for a few hours in the fridge in order for the flavors to meld. Serve with your favorite tortilla chips.

Corn & Quinoa Burgers

9 Sep

Scary things are happening this week.

Something that hasn’t happened in over 2 years.

Yep, I’m going back to school.

I promise that I won’t be one of those annoying undergrads.

I’ll just be one of those poor graduate students that look down on undergrads with disdain.

With school coming up that means it’s almost the end of corn season. Delicious, sweet, yellow corn on the cob. This makes me sad. Even though with the end of corn season comes apple season, I will still miss all the corn we have been receiving in our CSA. I don’t think I’ve ever actually ate so much corn in one season. It’s boring to just eat it off the cob, even though it is delicious, so I’ve got to be more creative when it comes to using my ears of corn.

Obviously the next logical step is to turn them into burgers. Delicious burgers. With creamy homemade onion dip to go on top. If you decide to shallow pan fry these babies, uh, just be careful that your corn doesn’t become pop corn.

Just sayin’

I’m going to go back to the library now, where I will be living for the next two years. And glaring angrily at the undergrads. Ah, school days.

Corn & Quinoa Burgers
Adapted from An Edible Mosaic

Ingredients

  • 1/4 cup uncooked quinoa
  • 1/2 cup warm water
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 2 cups corn (about 2 ears)
  • 2 large eggs, beaten
  • 2 tbsp dried parsley
  • 4-6 tbsp panko breadcrumbs
  • 1 tsp red pepper flakes
  • salt and pepper to taste
  • canola oil, for frying
Directions
 – Soak the quinoa in cold water for 15 minutes. Strain through a fine mesh sieve then rinse under cold water. Add the quinoa, warm water, salt and pepper to a small sauce pan and bring to a boil. Once it is boiling cover the saucepan and reduce the heat to a simmer for about 14 minutes. Remove from the heat and let sit 5 more minutes before fluffing with a fork. Set aside
– In a medium saute pan, add the olive oil, garlic and onion to the pan. Stir until the onions are opaque, about 5-7 minutes. Scoop out about half of the onion mixture and set aside. Add the corn and stir until the corn is starting to turn brown, about 5 minutes.
 – In a large bowl mix the quinoa, corn mixture, eggs, parsley, and red pepper flakes together. Add 4 tbsp of the breadcrumbs and add the extra 2 tbsp if the mixture is still too wet.
 – Form into patties (I used my biscuit cutter). Heat canola oil in saute pan and cook the patties until they are nicely browned on both sides, about 2-3 minutes per side. Serve with Creamy Onion Dip (recipe below)
Creamy Onion Dip

Ingredients

  • Remaining onion mixture
  • 1/4 cup greek yogurt
  • 1/4 cup sour cream
  • 1/4 tsp paprika
  • salt and pepper to taste
Mix all ingredients together and serve with the burgers.

 

 

 

Corn Pesto Pasta

29 Aug

So as I write this we are currently in the midst of the beginnings of Hurricane Irene. Hopefully by the time this post goes live, everything will be back to normal with not too much damage. One can hope at least!

But let’s not talk about such things as measly hurricane’s (you here my Irene?!? I AIN’T SCARED OF YOU) and let’s instead talk about this amazing corn pesto. Oh, you’ve never HEARD of corn pesto? Yeah, I didn’t either, until I saw Joanne post about it. We have been consistently getting beautiful and delicious and sweet corn from our CSA for the past couple of weeks and when I saw her post, I immediately knew what I was making for dinner.

As the pest whirred away in my food processor, I snuck a taste just before adding the beautiful concoction to my pasta. I’m pretty sure it took all my being to not consume the entire bowl. It was creamy, it was sweet, it was cheesy, it was AMAZING.

You pretty much need to go to your nearest farmer’s market, buy some fresh corn, and immediately make this dish. You will not be sorry. I promise. Scout’s honor (not that I’ve even been a scout, but you get the idea)

Corn Pesto Pasta
Adapted from Eats Well with Others, originally from Bon Appetit

Ingredients

  • 4 cups fresh corn kernels (from about 6 ears of corn)
  • 1 garlic clove, minced
  • 1 medium sized onion, sliced thinly
  • 1/2 cup grated Parmesan (I used a 3 cheese blend of Parmesan, Asiago & Romano cheese)
  • 1/3 cup toasted pine nuts
  • 1/3 cup extra virgin olive oil plus 4 tbsp
  • 1 package of your favorite pasta, cooked according to directions (I used brown rice shells)
  • 1 bunch arugula
  • 2 ripe tomatoes, chopped
  • Salt & Pepper
Directions
 – In a medium saute pan on medium high heat, add 2 tbsp olive oil to pan. Add the garlic and cook, stirring occasionally for about 2 minutes, until the garlic starts to brown. Add corn, salt, and pepper (to suit your tastes) and stir until the corn is tender, about 4 minutes. Remove from pan and put all but half a cup of the corn mixture into your food processor.

 – Add the cheese and pine nuts to the processor and turn on. While the food processor is going, slowly add in the olive oil until the pesto is smooth. Turn off the food processor and add in the remaining kernels. Using a spatula, mix everything together and set aside.

 – In the same saute pan add 2 tbsp olive oil to pan and then add the onions and cook until translucent, about 5-8 minutes. Add the arugula and stir to combine. Cook until arugula is slightly wilted, about 2 minutes more.

 – Once your pasta is cooked, drain pasta, reserving about 1 cup of pasta water. Return pasta to pot and add the corn pesto, arugula & onion mixture, and chopped tomatoes and stir to combine. Thin the pasta to your liking with the reserved pasta water. Sprinkle more cheese on top if you like your plate extra cheesy.
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