corn cake stacks with arugula

slightly adapted from Beekman 1802 ingredients 2 cups fresh corn kernels (from 2 ears of corn)¼ cup finely diced red bell pepper 2 Tablespoons cornmeal 1 teaspoon sugar¾ teaspoon Kosher salt¼ teaspoon baking powder 2 large eggs 4 Tablespoons olive oiloptional: 2 - 4 ounces shredded aged Cheddar cheese 2 cups baby arugulaLemon method In... Continue Reading →

smoky roasted corn soup

adapted from Beekman 1802 ingredients 3 ears corn, husked1 poblano pepper, cut into ¼-inch dice1 small red bell pepper, cut into ¼-inch dice2 tablespoons olive oil5 cups water2 tablespoons unsalted butter2 small shallots, peeled & root end trimmed2 garlic cloves, peeled & left whole¼ teaspoon chipotle or Ancho chile powder½ cup heavy cream method Preheat... Continue Reading →

calabacitas

adapted from Isabel Eats. ingredients 1 tablespoon olive oil1 small onion, diced1 poblano pepper, diced1 jalapeno pepper, diced3 ears of corn, or 15 ounces frozen whole kernel corn, thawed2 plum tomatoes, diced2 large summer squash, sliced into half moons1 3/4 cups or 15-ounce can black beans, drained3 cloves garlic, minced2 teaspoons coarse kosher salt1/4 teaspoon black pepper1/4 teaspoon dried oregano1/4 teaspoon ground cumin1/4 cup wateroptional: 1/2 cup Mexican cream or sour cream method Heat olive oil in a large nonstick skillet over medium-high... Continue Reading →

elote soup

from Sauveur. ingredients 8 medium ears corn, shucked4 Tablespoons (2 ounces) unsalted butter1 medium yellow onion, finely chopped1 rib celery, finely chopped1 medium poblano pepper, seeded, stemmed, and finely chopped4 cloves garlic, finely chopped1 teaspoon dried Mexican oregano1 fresh bay leaf3½ cups whole milk3 medium yellow potatoes (about 1½ pounds), peeled and cut into ½-inch... Continue Reading →

coconut creamed corn & grains

from Bon Appétit. ingredients 2 ears of corn, husked 1 Tablespoon extra-virgin olive oil ½ serrano chile or jalapeño, thinly sliced 1 ½" piece fresh ginger, peeled, sliced into matchsticks 2 garlic cloves, thinly sliced 1 scallion, thinly sliced, plus more for serving ¼ teaspoon ground turmeric ½ cup cooked grains, such as freekeh, farro,... Continue Reading →

vegan cheesy mac

adapted from Budget Bytes. ingredients 1 Tablespoon olive oil 1 yellow onion 2 cloves garlic 2 Tablespoons flour 2 Tablespoons chili powder 1 15-ounce can diced tomatoes 1 15-ounce can tomato sauce 1 15-ounce can kidney beans 1 15-ounce can black beans 1 15-ounce can pinto beans optional: 1 cup frozen corn kernels, 2 chopped... Continue Reading →

quinoa stuffed peppers

from Minimalist Baker. ingredients 1 cup quinoa or rice (thoroughly rinsed and drained) 2 scant cups vegetable stock (sub water, but it will be less flavorful) 4 large red, yellow, or orange bell peppers (halved, seeds removed) 1/2 cup salsa (plus more for serving) optional: 1 Tablespoon nutritional yeast (optional) 2 teaspoons cumin powder 1 1/2 teaspoons chili powder 1 1/2 teaspoons garlic powder 1 15-ounce can black beans (drained // if unsalted,... Continue Reading →

cavatelli with zucchini, corn, & whipped ricotta

from Blue Apron. ingredients 10 oz cavatelli kernels from 2 ears corn 1 zucchini, halved and sliced crosswise into half-moons 2 cloves garlic, chopped ¼ tsp crushed red pepper ¼ cup grated parmesan ½ cup ricotta optional: 2 Tbsp crème fraîche method Heat a medium pot of salted water to boiling on high. In a medium bowl, vigorously whisk together the ricotta... Continue Reading →

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