Posts Tagged 'corn'

Black Beans with Poblanos and Corn

I am definitely going to need a lot more quick and easy dinners like this in my arsenal for when I go back to work in December. I’m trying not to stress too much about how I’m going to fit in workouts, work, cooking dinner, and caring for an infant, but stressing is just kind of what I do…

This was a perfect thing to throw together after a long walk with the stroller on Saturday night. I hadn’t really thought too much about dinner, but by the time we got home we were both really hungry. This came together really fast and we both like it a lot. Plus, it only uses one pan, which is always a plus!

If you have a Trader Joe’s near you, pick up some of their fire-roasted frozen corn. I used it in this and loved the smoky flavor it added. Obviously regular corn will be just fine if that’s all you have. I think this would make great burrito filling as well!

(inspired by Apple a Day)

1 tbsp olive oil
1 yellow onion, chopped
2 cloves garlic, minced
1 poblano pepper, seeds discarded, cut into thin, inch-long strips
1 lb frozen corn
2 cups cooked black beans
1/2 cup sour cream (or full-fat yogurt)
salt to taste
cilantro, for garnish

Saute the onion in the oil over medium heat for about 5 minutes, until they’ve softened up and taken on a little color. Add the garlic and poblano and continue cooking for another 5-7 minutes, until the peppers are nice and soft.

Stir in the corn, beans, and a little salt, and cook, stirring, until everything is nice and hot. Stir in the yogurt, heat through, and adjust salt to taste. Serve garnished with fresh cilantro.

Potato and Corn Chowder

I know I’m a broken record, but I am completely obsessed with summer produce. Watermelon, berries, peaches, plums, grapes, corn, tomatoes… It may not ever feel like summer here, but at least we get all the amazing produce.

We had a pretty awesome weekend…Friday night we went to Ikea (yeah I know it’s the lamest Friday night activity ever but it’s kind of the best time to go because it’s pretty much empty) and bought a bunch of new furniture and some rugs.

Saturday we attempted to buy a crib but we are pretty much the least decisive people ever so it didn’t happen. We did get some more house stuff, though. With just 8 weeks until the baby’s due date, I’m a little stressed that her nursery is still just an empty room, but we’ll get there…

Sunday was a 6-hour run at Crissy Field. No, I didn’t run for 6 hours. Actually I didn’t run at all (I walked). But the event was set up so you could do as many 1-mile loops as you wanted to within the 6 hour window.

I know it sounds completely tedious and painfully boring, but the view was nice and a bunch of running/blogging friends were out there too, so I ended up walking 7 miles and having a ton of fun.

Courtney and I walked the first lap together, and then she went on to run 19 miles!

Jana, Sandra, Karin, Layla, Alyssa, and Aron were all out there too!

A bunch of these girls are running the San Francisco Marathon, and my sister is too. I’m SUPER excited about spectating in Golden Gate Park!

Mike ended up running 13 laps, and then walked a lap with me.

(I promise he does own other T shirts)

The morning was so fun, it probably deserves its own post, but I’ll just go ahead and give you that chowder recipe. This is a pretty easy soup…the hardest part is probably cutting the kernels off the ears of corn. It’s absolutely divine with a little shredded smoked cheddar cheese mixed in! I’m thinking it would be really easy to make it vegan, too…just use your favorite non-dairy milk.

(adapted from A New Way to Cook by Sally Schneider)

3 large ears fresh corn (2-3 cups kernels)
1 tbsp olive oil
2 medium yellow onions, chopped
2 medium red potatoes, scrubbed and cut into 1 cm dice (peel them if you want)
3 garlic cloves, minced
2 jalapenos, chopped (and seeded if you don’t want the heat)
1 tsp cumin seeds
2 cups vegetable broth
2 cups whole milk

thinly sliced green onions
shredded smoked cheddar cheese
lime wedges
fresh cilantro

Cut the kernels off the cobs, but reserve the cobs to flavor the soup.

Heat the oil in a large soup pot and add the onion. Cook for about 8 minutes, or until onion is soft and translucent.

Stir in the corn kernels and potatoes, cover, and cook for about 5 minutes. Then stir in the garlic, jalapenos, and cumin seeds and cook for a few more minutes, until the cumin and garlic are fragrant.

Stir in the broth and milk, and add the corn cobs. Turn heat to low and simmer for about 20 minutes, or until corn and potatoes are tender. Add salt to taste.

Remove the corn cobs and pulse a few times with an immersion blender (you don’t want to puree the soup completely, this is just to thicken it up a little bit.

Ladle into bowls and garnish as desired.

Grilled Corn with Chili-Lime Butter

We have made a ton of progress unpacking and settling in, but the living room definitely still needs a little work.

We’ll get there…

Yesterday we used our barbecue for the first time in almost a year. The 4th of July seemed like the most appropriate time to bring it out of hibernation.

Mike grilled a pork tenderloin with some rub that I got at Foodbuzz Fest back in November.

I had Smart Dogs.

We decided to try grilling corn for the first time. Some recipes recommended soaking the corn so the husks wouldn’t burn, but others said you actually want the husks to burn a little bit because it adds a smoky flavor to the kernels. We ended up throwing the whole ears on the grill, unsoaked.

I also made some coleslaw, because it just seemed necessary for the 4th of July, plus it goes really well with meatless hot dogs!

I made a simple chili-lime compound butter to put on the corn. Ever since that brunch workshop I’ve been kind of obsessed with the idea of compound butters. The beautiful thing about this one is that it has so much flavor you only need to use a little bit.

After dinner we walked a couple blocks to check out the view. I LOVE that this is so close to our house! I really adore living right by the ocean.

Hope you had an awesome holiday weekend!


4 ears corn
2 tbsp butter, softened
zest of half a lime
1/4 tsp chili powder
salt (optional)

To make the compound butter, beat the zest, chili powder, and butter together until smooth. Set aside.

Prepare a grill. Don’t remove any of the husk or silks from the corn – you can do that after the ears are cooked. Grill for 15-20 minutes, or until the kernels are tender when pierced with a fork.

Remove the husks, spread the ears with butter, and sprinkle with a little salt if desired.

Indonesian Corn Chowder

Is this really Indonesian? I’m not sure. Is it good? YES. (And I’m just calling it Indonesian Corn Chowder because Healthy Hedonist did.)

Before we get to the recipe though, I have a really important topic to discuss: Lunch.

I am a total leftover person. I think I inherited it from my mom, who has lived on leftovers for lunch my whole life. I actually get really disappointed if Mike and I finish everything I’ve cooked for dinner because WHAT am I supposed to do about lunch!?

I’m assuming there are two camps: the I-pack-last-night’s-dinner-in-Tupperware camp, and the sandwich camp. My dad is most definitely in the second group, because while my mom eats leftovers, my dad eats PB & J

Which camp do you fall into? If you don’t eat leftovers or a sandwich, then what do you do for lunch?! (I realize lots of people buy lunch…but that’s not going to happen for me).

One other brief detour, and then I PROMISE we’ll get to the soup. See these shoes?

I got them FOR FREE! Somehow, a few weeks ago when we were volunteering at a trail race, I ended up getting a certificate for a free pair of La Sportiva Mountain Running Shoes. Since I have a 50K coming up far too soon, trail shoes seemed like a fairly crucial investment, so I ordered these and today was my first time running in them. Pretty they are not, but they are super comfy. Maybe not 31 miles comfy, but I’m pretty excited about them!

OK, back to the topic at hand.
I like this soup for several reasons:
1. It’s good (obviously)
2. It’s vegan (yay!)
3. You get to make a bouquet garni (very few things make me feel like a chef, but making a bouquet garni definitely does.)

It’s not a boring bouquet garni either. This one has cilantro stems, lemongrass, ginger, and Thai chiles. Yes, please! And don’t worry if you can’t handle spicy food, the Thai chiles really don’t add any heat.

(adapted from The Healthy Hedonist)

2 tbsp olive oil
1 onion, chopped
2 small stalks celery, chopped
2 cloves garlic, minced
1 lb bag frozen corn, divided
1 stalk fresh lemongrass, cut into 3″ pieces
4 thin slices ginger
12 cilantro stems
2 Thai chiles, halved lengthwise
4 1/2 cups water
1 tbsp lime juice
1 roma tomato, seeded and diced, for garnish

Heat the olive oil in a large saucepan over medium-high. When the oil is hot, add the celery and onion and cook, stirring, until soft (about 10 minutes).

Add the garlic and about 3/4 of the corn and cook for about 4 more minutes.

Stir in the water and 1/2 tsp salt.

Put the lemongrass, ginger, chiles, and cilantro stems in the middle of a piece of cheesecloth and tie securely into a bundle. Drop into the soup, lower the heat to medium-low, and simmer, partially covered, for about 20 minutes.

Remove the lemongrass bundle and discard it. Puree the soup with an immersion blender.

Stir in the remaining corn. Taste and add salt if necessary.

Stir in the lime juice, then ladle into bowls and top with diced tomatoes.

To make a complete dinner, I served this with a big bowl of salad with peanut dressing. In the salad was some thinly sliced cabbage, grated carrot, chopped fresh spinach, diced tomato, and cubes of pan-fried tofu. Drizzle with peanut dressing.

Peanut Dressing:
3 cloves smashed garlic
1 tbsp palm sugar
1 tbsp soy sauce
1/2 cup PB
6 tbsp warm water

Blend all ingredients together, adding additional water if necessary.

Fresh corn and chile cornbread

I thought this recipe would be a huge flop. 2 eggs, buttermilk, oil and cream (which I replaced with yogurt) and only 1 cup of cornmeal? I was incredibly dubious as it went into the oven, but what I pulled out 25 minutes later turned out to be some of the best corn bread I’ve ever made. With jalapenos, roasted poblano, and fresh kernels of corn, it tastes a little like a chile relleno, but with far less work.

The recipe came from another great library find, Southwestern Vegetarian by Stephen Pyles. I decided to forgo the cheddar cheese and heavy cream and definitely didn’t miss them at all – the fresh corn and roasted poblano contribute plenty of flavor.

(adapted from Southwestern Vegetarian)

butter for greasing the pan
1 cup yellow corn meal
1 tsp salt
1/2 tsp baking soda
2 large eggs
2/3 cup buttermilk
1/3 cup vegetable oil
1 ear of fresh corn
1/2 cup nonfat plain yogurt
2 jalapenos, minced
1 small poblano

Put the poblano under the broiler, turning frequently, until blackened and blistered. Wrap in a clean towel for about 10 minutes, then remove the charred skin, scrape out the seeds, and dice.
Cut the kernels off the ear of corn and reserve.

Heat the oven to 375 F

Whisk the corn meal, salt, and baking soda together in a large bowl.

Whisk the eggs, buttermilk, yogurt and oil together in a medium bowl. Gently stir the wet ingredients into the corn meal mixture, then fold in the jalapenos, poblano, and corn kernels.

Place a cast iron skillet in the oven for 5 minutes, then remove and brush with a little butter. Pour the batter into the skillet and bake for about 25-30 minutes, or until golden.

Cool in the pan for about 10 minutes, then cut into wedges to serve.

Black Eyed Pea Salad

Not being from the South, I don’t think I ate a single black eyed pea until a few months ago. I’m not jumping-up-and-down excited about them, but they’re not bad, and since we have a couple bags of them to use up, I’ve been trying to figure out what I can do with them. My search for recipes let me to Texas caviar, which appears to be just black eyed peas and diced vegetables in a vinegar dressing, served with tortilla chips.

I wanted to make a meal rather than an appetizer, so this is what I came up with. Meat-eaters would probably consider this a side, but I think it can hold its own as the main course of a light summer supper. The flavor improved a lot after a few hours in the fridge, so plan ahead. I’m sure frozen corn would work in a pinch, but now that we’re getting into peak corn season, it just makes sense to use it!

1 tbsp olive oil
2 ears of corn
3 cups cooked (or canned) black eyed peas
1 red bell pepper, diced
1 green bell pepper, diced
4 green onions, white and light green parts only, chopped
4 tbsp red wine vinegar
2 tbsp olive oil
2 tsp sugar
pinch or two cayenne pepper

Slice the kernels of corn off the ears. Heat 1 tbsp olive oil in a wide skillet, then add the corn and saute over medium-high until it’s tender. Transfer to a bowl and let cool.

Stir in the black eyed peas, red and green bell pepper, and green onion, and toss well.

To make the dressing, whisk together the 2 tbsp olive oil, red wine vinegar, sugar, cayenne, and salt and pepper to taste (a pinch or two of each). Pour over the salad, toss well, then let sit in the fridge for a few hours before serving. It’s even better the next day.

Black bean, corn and sweet potato cakes

I have a thing for black beans, particularly in burger/cake/patty form. And since I discovered how easy it is to cook beans in the slow cooker, I now have some variety of bean cooked and ready to go in the fridge at all times.

This week has been pretty nuts so I’ve been trying to use up odds and ends from the fridge and pantry so I don’t have to go to the store. I knew my single ear of corn, sweet potato, and black beans would go together well, but I wasn’t very inspired until I came across a spicy black bean patty cake recipe on Dishing Up Delights. I made a few adjustments to include corn and to make the recipe vegan, and I loved the results. They don’t hold together quite as well as commercial veggie burgers would, but they didn’t totally fall apart either, you just have to treat them with care. I served them with some cilantro slaw, and it was a pretty nice little dinner.

(adapted from Dishing Up Delights)

makes 8 cakes

1 ear of corn (or 1/2 cup frozen corn)
1 tsp olive oil
4 garlic cloves, minced
1 serrano chile, finely chopped (ribs and seeds removed, if desired)
2 teaspoons ground cumin
1 tsp salt
1 can (15 ounces) black beans, drained and rinsed
1 cup black beans, with their liquid, pureed until smooth
Kosher salt and freshly ground black pepper
2 cups sweet potato, peeled and coarsely grated (1 medium sweet potato)
1/4 cup whole wheat flour

Preheat the oven to 375 F.
Heat a medium skillet over medium-high heat and add the olive oil. Cut the kernels off the corn and saute in the oil until tender. Set aside to cool.
Stir all ingredients (including corn) together until uniformly mixed. Pat into 4″ patties on parchment or silpat-lined baking sheets.
Bake at 475 for about 30 minutes or until set. Cool on the sheets for 5 minutes, then serve.

Southwestern Pinto and Roasted Vegetable Soup

When we moved into this house back in December, Mike bought a GIANT bag of pinto beans. Since I didn’t think I really liked pinto beans, I thought it would just be that thing that is still sitting there when it’s time to move out (whenever that may be), and we’d laugh about how he thought we’d go through that many beans. I don’t think we’re going to have to worry about that now though.

I’m not sure why I was anti-pinto, but this recipe changed that. It’s a little time consuming because of the dicing and roasting of vegetables, but that part is so, so worth it. The flavor that roasting adds makes this soup. I cooked dried pintos because I have millions of them, but I’m sure 2 cans, rinsed and drained, would work well. I also kept the amount of liquid fairly low, so this was more like a stew than a soup, but of course, that part is flexible and you can add as much broth as you’d like.

(adapted from The Voluptuous Vegan by Myra Kornfeld)

1 zucchini, diced
1 red onion, diced
1 ear or corn
1 fresh poblano chile, stem and seeds removed, diced
1 tbsp olive oil
salt and pepper
3 cups pinto beans, rinsed and drained
1 tbsp olive oil
1 shallot, thinly sliced
2 tsp New Mexico chile powder
1 tsp dried oregano
4 cups vegetable broth

Preheat the oven to 400 F. Cut the kernels off the ear of corn. Toss the zucchini, red onion, poblano, and corn kernels with 1 tbsp oil and salt and pepper. Spread onto two Silpat or parchment lined cookie sheets and roast for about 15 minutes, or until tender. Remove from the oven and set aside.

Heat the other tablespoon of oil in a dutch oven or heavy soup pot. When hot, add the shallots and cook, stirring, until golden. Add the chile powder and oregano, followed by the beans and broth and stir well. Add the roasted vegetables, and simmer until everything is heated through. Add salt to taste, then serve.

Chiles Rellenos

This dinner was all Mike’s idea, and it’s one of the best meals we’ve had in ages (although I seem to be saying that a lot lately… I have always had a problem with overuse of hyperbole.)

ANYWAY. We’d both been talking about chiles rellenos, and how they’re pretty much the best Mexican food ever. I decided to put them on the menu for the week, and he suggested baking them in muffin tins so they weren’t so fragile (and could be baked, not fried). Of course I thought the idea was brilliant, and it ended up working perfectly. I put corn, mushrooms, and tomatoes inside, topped that with some jack cheese, and covered that with a fluffy egg mixture. HEAVEN. And they’re so cute and convenient!

The only thing you might need to be careful with is the heat factor of the peppers. I used fresh pasillas and half of them were pretty spicy (the other half weren’t at all). I don’t really have any suggestions about how to deal with this issue, I just thought I should give a heads up.

8 fresh pasilla chiles
1 tbsp vegetable oil
8 ounces white mushrooms, sliced
2 Roma tomatoes, diced
kernels cut from 2 ears of fresh corn
1/4 white onion, diced
pinch cinnamon
salt and pepper
16 thin slices of jack cheese
4 egg whites
2 egg yolks

Put the chiles under a hot broiler and cook until the skin is blackened and blistered, turning every few minutes. Transfer to a bowl and cover with a dish towel for 15 minutes or until cool enough to handle.

Scrape off the skin, remove the stem and seeds, and cut each chile in half lengthwise. Press each half chile into a muiffin tin cup and set aside.

Preheat the oven to 375.

Heat the oil in a wide skillet over medium high. Add the onions and cook, stirring, until softened, about 2 minutes. Add the mushrooms and cook another 5 minutes, then stir in the tomatoes, corn, cinnamon, salt, and pepper and cook for about 10 minutes or until the corn is tender.

Set the corn mixture aside to cool slightly. Whip the egg whites until they hold soft peaks. Gently beat the egg yoks, then fold into the whites then spoon into the
Stir half the egg mixture into the corn and mushroom filling.
Spoon the filling into the chile-lined muffin tins, then top with a piece of cheese (torn into pieces to fit, if necessary).

Put a dollop of egg mixture on top of the cheese, then bake for about 15 minutes or until egg is cooked. Carefully remove from muffin tins to serve.

Trinidad Corn Soup

I love how so many things in life just seem to work out. I have to admit, when I signed up for Adopt-A-Blogger #4 I was a little skeptical. After all, how do I qualify as a mentor? Yeah, I’ve been doing this for over a year, but I’d hardly call myself a blogging pro. What would I have to contribute? What if the adoptee thought I was lame?

But of course, I worried excessively for absolutely NO reason, because I was matched with Wizzy of Breakfast, Lunch, Dinner and Punch. Not only are her pictures gorgeous and her writing witty and eloquent, but her recipes are unique and she lives in Trinidad! Since I’ve never been to or eaten food from the Caribbean (except for a Cuban restaurant years ago), it was pretty much a perfect match. Of course, I feel like I’m learning far more from her than I am offering in return, but I’ve been loving our emails back and forth.

I will undoubtedly make quite a few recipes off her site, but this one caught my eye immediately because Mike has been dying to go to Carnival in Trinidad and Tobago since before I knew him. You should probably take a look at her pictures because they are much better than mine, but trust me, this soup is fantastic. The yellow split peas make it thick and hearty, and how can anyone turn down dumplings and sweet corn?

(adapted from Breakfast, Lunch, Dinner & Punch)

Serves 6-8

2 tablespoons vegetable oil
2 onions, chopped
3 garlic cloves
1/3 cup chives, chopped
1/4 cup celery, finely chopped
1/3 cup fresh thyme, chopped
3/4 cup yellow split peas
8 cups vegetable stock
1/2 cup coconut milk
1 scotch bonnet or habanero pepper, left whole
2 medium potatoes, peeled and diced
2 carrots, diced
6 ears corn, cut into 2inch pieces
8 dumplings
1/4 cup chopped fresh cilantro
1 tsp salt
black pepper

2 cups flour
2 tsp baking powder
pinch cayenne
1/2 tsp salt
whole milk

Heat the oil in a large, heavy soup pot. Add the onions and garlic and cook for a few minutes, until soft. Add the celery, thyme and chives and cook an additional five minutes.

Stir in the stock and split peas. Add salt and pepper to taste, then stir in the coconut milk. Simmer partially covered for about 55 minutes, or until the split peas are very tender. Puree with an immersion blender. Add the habanero, potatoes, carrots, and corn and simmer for another 20 minutes, until potato is soft. Stir in the cilantro. If the soup is too thick, stir in a little water until it has a desired consistency.

While the soup is simmering, make the dumplings: Toss the flour, salt, and
cayenne together, then gradually stir in enough milk to make a stiff dough. Knead until smooth, then roll into a thin log and cut in 1″ lengths. Drop them into the soup after the potatoes are cooked through, and wait until they rise to the surface.

Serve garnished with fresh cilantro.


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