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Recipes

Summer corn-pasta salad

Chatelaine | posted Tuesday, Aug 11th, 2015

Corm
PREP 20 MIN | TOTAL 30 MIN |MAKES 8 SERVINGS

INGREDIENTS

1 1/2 cups orecchiette
8 ears husked corn on the cob, broken in half
2 cups shelled edamame
1/4 cup olive oil
3 tbsp white vinegar
2 tbsp lime juice, about 1 lime
1 tbsp honey
1/4 tsp salt
3 green onions, sliced
1 jalapeños, seeded and finely chopped
1/2 cup chopped fresh basil

INSTRUCTIONS

  • COOK pasta in a large pot of boiling water, following package directions but omitting salt, until al dente, about 12 min. Allow plenty of water so that corn and edamame can be added. When pasta has cooked for 10 min, add corn and edamame. Continue cooking for 2 more min. Drain and rinse pasta, corn and edamame under cold running water. Let stand in colander.
  • WHISK oil with vinegar, lime juice, honey and salt in a large bowl. Season with pepper. Slice corn off cobs and add to vinaigrette, along with pasta, edamame, onions and jalapeno. Toss until well coated. Stir in basil. Salad will keep well, covered and refrigerated, up to a day.

NUTRITION

Calories 253
Carbohydrates 36 g
Fat 10 g
Fibre 4 g
Sodium 79 mg
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Blistered corn, asparagus, and pesto pizza

BT Toronto | posted Wednesday, May 21st, 2014

cornasparaguspizza-featured

Blistered corn, asparagus, and pesto pizza

Ingredients:

  • 2 ears corn, husks removed
  • 12 asparagus spears, woody bottoms discarded
  • 4 tablespoons olive oil, divided
  • Kosher salt to taste
  • ¼ cup uncooked grits or polenta, for rolling the dough
  • 1 ball prepared pizza dough, at room temperature
  • 1 cup Basil Pesto or store-bought
  • 12 oil-packed sun-dried tomatoes, cut into 4 strips each
  • 6 ounces Brie, rind removed if preferred, cut into ¼-inch-thick strips, then cut into
  • 1-inch squares
  • ¼ teaspoon red pepper flakes, to taste
  • Freshly ground black pepper to taste

Method:

  1. Preheat the grill per the master instructions  for gas (page 11) or charcoal (page 14).
  2. Brush the corn and asparagus with 2 tablespoons of the oil and season with salt, then place them on the cooking grate directly over the heat and grill, turning occasionally, until they begin to brown, about 8 minutes. Let cool. To remove the kernels, stand the corn upright. Grip the top of the cob and slide your sharpest knife straight down between the cob and kernels. Cut the asparagus tips off,  then cut the remaining stalks into 1⁄4-inch pieces. Reserve both for topping.
  3. Roll out and shape the dough, then grill the  first side of the crust per the master instructions. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.
  4. Spread the entire surface with the pesto.  Sprinkle with the corn, asparagus, and tomatoes. Top with the cheese.
  5. Finish grilling the pizza per the master  instructions.
  6. Remove from the grill, sprinkle with the red  pepper, and season with salt and black pepper. Slice and serve immediately.

Courtesy Bob Blumer, www.bobblumer.com

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How to Feed a Family: Corn pancakes

BT Toronto | posted Tuesday, Sep 10th, 2013

corncakes-featured

How to Feed a Family: Corn pancakes

Ingredients:

  • 1 cup frozen corn
  • 2 eggs
  • 2 cups buttermilk
  • 2 tbsp vegetable oil
  • 1 ½ cups cornmeal
  • ½ cup all purpose flour
  • 1tsp baking soda
  • 1 tsp baking powder
  • 1tsp salt
  • 1tsp sugar
  • 4 scallions trimmed and chopped from white to beginning of green

Method:

  1. Pour frozen corn into small bowl and set aside to thaw. Separate the eggs and whip up whites into soft peaks
  2. In another bowl, mix the egg yolks with buttermilk and oil
  3. In yet another bowl, mix together cornmeal, flour, baking soda, baking pwdr,salt and sugar.
  4. Add the egg yolk mixture to dry ingredients and stir to combine. Stir in thawed corn and scallions. Gently fold in the egg whites. Allow batter to stand for 10 min before cooking.
  5. Heat small amount of vegetable oil in a large frying pan over medium heat. Pour ¼ cup of batter for each pancake in to hot pan, allow bubbles to form along the edges of the pancakes, flip and cook for a couple of minutes. Serve with tzatziki and salsa.

Courtesy Ceri Marsh and Laura Keogh, www.sweetpotatochronicles.com

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