I lost the link I had for this recipe, but it’s fairly simple so I can recreate if fine for you.
If you like squash, and I do.
If you like corn, and I do.
If you like onions, and I do.
You will really like this side dish.
And it goes so nicely with any meat.
And it would be a nice dish for Thanksgiving or Christmas.
Need any more reasons to give it a go?
Didn’t think so.
- 3 lg sweet potatoes (also works with any kind of squash such as butternut, buttercup, etc)
- 1 1/2 c of corn, (frozen, fresh, canned)
- 1 lg onion, sliced
- 4-6 tbsp of butter
- 1/2 c heavy cream
- Place the potatoes on a foil-lined cookie sheet along with the corn (if fresh) and roast until done and nicely scorched here and there. If using fresh corn, the corn won’t take as long as the sweet potatoes or squash. Oil the corn before hand. The squash can be unpeeled at this point and cut into chunks, depending on size to speed up the cooking. The squash should take about 50 minutes while the corn about 30.
- If using frozen or canned corn, use a tablespoon or two of the butter and saute until just a bit of browning occurs. Set aside.
- Slice the onions and saute until golden on medium low with about 2 tbsp of the butter.
- Once the squash is done, peel and place in a bowl. Add 3 tbsp of butter, salt and pepper and the cream. Mash as you would regular potatoes.
- Add the corn and the onions. Mix gently and serve.
I love potato salad.
Mine that is.
Others? Not so much.
I’m just fussy.
So when I decided to take advantage of several “southwestern” type potato salads, I just had to make it my own of course. And this i what I came up with.
I’ve tried to be specific about the measurements, but frankly, it’s the kind of thing, you just put in what looks about right. So add or subtract or substitute as you decide and vary the amounts to agree with your own tastes.
- About 2 lbs of red potatoes or Yukon, diced into bite-sized pieces, boiled in salted water until barely done, drained and cooled.
- 3 ears of corn, roasted and stripped from the cob
- 1 150z can of kidney beans, drained and rinsed
- 1/2 c diced red sweet pepper
- 1 -2 jalapeño peppers minced
- 3-4 ribs of celery, thinly sliced
- 4-6 radishes, diced
- 4 scallions, chopped
- 1/3 c chopped cilantro
- 2/3 c mayo
- juice of one lime + 1 tbsp zest
- 1 tsp cumin
- 1 tbsp chile powder
- salt and pepper
- 6 slices bacon, fried and drained
- Mix all the veggies together in a large bowl.
- Mix the dressing ingredients together in a small bowl and then pour over and mix. (I like the salad to be a bit dry because leftovers aren’t so soupy then)
- Scatter the bacon on the top (which will keep it crispy longer)
NOTES: you can add any veggies you like such as zucchini, broccoli. You can swap out the beans for some other type of course. You can add more heat with Serrano chiles.
Oh corn, I do love thee.
So finding a great recipe that uses corn as a chip/veggie dip is simply divine. This is that recipe. I got it from a site called A Communal Table. I’ve taken a few liberties with it to fit my own tastes.
If possible use fresh corn, but frozen is fine and so is canned if you desire. As with many of my recipes, being able to swap out some of the ingredients to fit what you have on hand, or have a taste for is available here too. Do that surely with the cheese–whatever flips your skirt. And of course you can add or subtract heat as you desire.
So give it a go if you want to munch on something during the Sunday football games.
- 2-3 ears of corn, roasted and then cut from the cob. (2 cups or so)
- 1 cup of onions, diced (I used red onion)
- 1 cup sweet red pepper, chopped
- 1 lg jalapeño, minced (more if you desire or use other chiles)
- 2 cloves garlic, minced
- 1 c mayo
- 2 c total shredded cheese (I used a combo of jack cheese and swiss because that’s what I had opened)
- salt and pepper
- cayenne pepper 1 tsp
- Spray a 8 x 8 inch baking dish with cooking spray or oil.
- Preheat oven to 350°.
- Prepare the corn.
- Put the sweet pepper and onion in a saute pan with a bit of oil or butter and saute until softened. Add the jalapeño and garlic and cook for a couple of minutes more. Add this mixture to the corn. Let cool.
- In a separate bowl, add the mayo, cayenne, salt and pepper and 1/2 cheese, mix until integrated and then add to the corn mixture and stir until blended.
- Pour into the baking dish and cover with the remaining cheese. Bake until bubbly 10-12 minutes.
NOTES: as I said, you can vary the cheese with just about anything. And experiment with the heat. Think chipotle peppers in adobe sauce (1 tbsp). Or omit the heat and add chile powder instead. Pepper jack would be great.
This is a meal in itself.
At least it is to me, for as I often have said, I love corn. I am always on the lookout for a recipe that features corn, and sometimes, well, it seems to make itself.
I didn’t find it too difficult to create a corn salsa. All the usual suspects are here, but I don’t put tomato in mine, not because I don’t adore corn and tomatoes, for I do, but that the tomato is juicy and it takes it toll on this dish as a leftover. So I keep it drier and thus palatable for a bit longer this way.
Not that it lasts very long.
It is a great accompaniment to any grilled meat.
So before the summer is completely gone, do give this a try. You can make this as spicy or as mild as your taste dictates, but for me? Oh spicy please!
- 2-3 ears fresh corn (frozen and canned can be used too but it won’t be quite as lusciously good!) About 2 -3 cups
- 1/3 c finely diced red onion
- 1/3 – 1/2 c finely diced sweet red pepper
- 1-2 jalapeños, finely chopped (seeds and membranes removed if you choose)
- 1/2 c loosely packed chopped cilantro
- 1/2 tsp cumin
- salt and pepper to taste
- 1/8 c olive oil (EVOO)
- 1/4 c lime juice and about a tsp of zest
- If using fresh corn, rub with olive oil, and place under broiler, rolling as necessary letting it char here and there. Let cool, and then cut kernels off the cob.
- Add the rest of the ingredients, stir and refrigerate a couple of hours to let the flavors meld.
Serves: 8 as a side condiment
NOTE: some like to add black beans to this to make it more of a side salad. You could also add cucumber, but that deteriorates more quickly I find too.
Did I ever mention to you that I love corn?
I really do. I stick it in meatloaf and in all manner of things. Nothing is better than fresh corn on the cob. Nothing is better than a corn souffle, or a corn pudding, or a kernel of corn on the ground. I will gobble it up if it’s corn.
I ran into this great recipe at Susartandfoodblog and utterly loved it. I made just one tiny little change which reflects my other love affair–sticking jalapeños into everything. Well not everything, I don’t slip them down my bra or put them in my computer ports.
I didn’t make the salsa she offered on the link above, because I made gazpacho and had these with it. It was glorious, I tell you, glorious. Okay, it was good eats. Enough said. Follow the recipe and enjoy.
- Scrap the kernels from 2 ears of corn (alternatively roast the ears first on the grill and then scrap)
- 1/2 c finely diced green onions (about 3)
- 1-2 finely diced jalapeños, seeded as you wish
- 1 c flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/4 tsp cayenne pepper
- 1/2 tsp garlic powder or granules
- 2 eggs
- 1/2 c milk
- 2 tbsp butter, melted
- 4-6 tbsp oil
- Place the corn, green onions and jalapeño in a bowl.
- In a second bowl, put all the dry ingredients.
- In a third bowl, mix the eggs, milk and butter.
- Add the third to the second and mix lightly.
- Fold in the corn mixture.
- Heat up the oil in a fry pan.
- Drop by large tablespoons into the oil and mash down a bit. Cook until browned and flip. Cook until done.
- Remove to a cooling rack overlaying a cookie sheet layered with paper toweling. Place in a 200° oven to keep until all are finished, and then serve.
It’s a mean old world out there.
So we need lots of pure comfort food to help us navigate.
This is another of those. You just sit and eat until you can’t eat any more.
And you feel satisfied.
And you go back on the diet tomorrow.
And it violates all my rules because it has 2 cans of canned soup in it.
I feel soooo decadent!
- 1 lb ground beef
- 1 med onion diced
- 1 med red pepper, diced
- 1 tsp pepper
- 1 1/2 c corn, fresh, frozen or canned
- 8-10 oz egg noodles, cooked (other pasta will work too
- 1 can each cream of mushroom and cream of celery
- 2 cups shredded cheese of any kind (optional)
- 1 1/2 c scrunched up potato chips or other crackers of your choice
- Brown the meat and add the onion and red pepper and cook until nearly done.
- Add the pepper and corn and mix.
- Add the soups and mix thoroughly.
- Add the cooked noodles.
- Mix and turn into a 9 x 13 casserole baking dish. Add the cheese if using and the chip topping.
- Cover with foil and place in a 375° for 30 minutes. Remove and uncover and put back in oven for another 15 minutes.
Note: You can make this up in the morning sans the chip topping and put in fridge for later. Add about 15 minutes of reheat time if you do. Just put on the chips before you pop in the oven.
I am a good soup maker. I’m not sure what that means, since soup is fairly forgiving. Amounts are not set in stone. You can add or subtract a lot.
Still, after trying to find the “perfect” chicken-corn chowder, I thought about something Rachael said, and something Alton taught, and a couple of things from Justapinch, and then I let my mind roam around and mixed it all up.
And I fixed it.
And he ate it.
And he pronounced it “Good!”
This recipe is strange, and combines visions of East-West, North-South. And it ain’t bad I tell ya. You could do a lot worse!
- 4-6 slices bacon, chopped
- 4 chicken thighs
- 1 lg leek
- 1 lg carrot
- 2 ribs celery
- 2 jalapeños, diced (with or without the seeds)
- 3 cloves garlic, microplaned
- 1 tsp salt (less if you use salted stock)
- 1 tsp pepper
- 2 tsp thyme (dried) if fresh, about 2 tbsp.
- 3 c chicken stock
- 2 slices of orange peel, minced (about 1 1/2 tbsp)
- 3 c corn
- 2/3 c cream
- About 3 cups cooked noodles
- In a soup pot, saute the bacon until fat rendered and the bacon is crispy
- Add the chicken thighs and brown on both sides. (I use thighs because we like them, the debone easily once cooked, and the dark meat gives up more flavor)
- Remove the chicken and add the leeks, carrot, celery, and jalapeño. Saute until softened.
- Add the herbs and spices and then the stock. Add the chicken and orange zest.
- Simmer until meat is done, about 40-45 minutes.
- Remove the meat to a separate dish to cool. Typically I make my soups in the morning, so I just turn it off, cover and let it sit until ready to finish it off near meal time.
- Take the meat off the bone and chop.
- Cook the noodles and drain.
- Either use an immersion blender, a food processor, or blender, whir up the soup base until fairly smooth. Add the corn. (I don’t whir up the corn, because the husks don’t break up and it makes for an unpleasant texture I find, so I add the corn at the end and leave it whole.
- Add the cream and stir. Add the chicken. Add the noodles. Heat to serve.
Serves: about 6