Corn and Tomato French Pasta

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Ingredients:

• 1 lb bow tie pasta
• 2/3 cup olive oil
• 2 tablespoons minced garlic
• 1 tablespoon lemon juice
• 1 cup corn
• 3 tomatoes diced
• 14 ounces brie cheese cubed or mozzarella
• 2 teaspoons basil
• 1 teaspoon parsley
• 1/2 teaspoon black pepper

Steps:

• Cook pasta drain and allow to cool
• Heat oil lemon juice and garlic in a pot
• Add the corn and spices
• Toss pasta with garlic and oil sauce
• Add tomatoes and cheese when the pasta is sufficiently cooled to avoid melting the cheese
• Serve topped with shredded parmesian and sundried tomatoes if desired

Corn Grits Cornbread

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Ingredients:

• 1/2 cup cornmeal regular
• 1/2 cup cornmeal coarsely ground corn grits or polenta
• 1 cup flour
• 2 teaspoons baking powder
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup buttermilk or put 1 Tablespoon vinegar in your measuring cup and fill to 1 cup with milk
• 1/2 teaspoon baking soda
• 2 eggs
• 1/2 cup butter melted

Steps:

• Make buttermilk if youre going to do that
• so it can sit a bit and do whatever it does that makes it buttermilky
• Preheat oven to 425F
• Combine the dry ingredients except the soda
• Stir the baking soda into the buttermilk and add that to the dry ingredients
• Add eggs and melted butter Stir together and pour into a 9x9 pan
• Bake for 20 minutes

Dar's Corn, Tomato and Garbanzo Bean Mix

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Ingredients:

• 1 10 ounce tomatoes Rotelli use HOT for a kick
• 1 15 ounce can corn
• 1 10 ounce can garbanzo beans

Steps:

• Rinse out corn and garbanzo beans
• Mix together in medium bowl
• Devour
• Can be served chilled or room temperature

Fresh Corn and Poblano Soup

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Ingredients:

• 3 fresh poblano chiles
• 4 ears sweet white corn
• 2 tablespoons olive oil
• 1/2 white onion chopped
• 4 large garlic cloves chopped
• 8 cups water
• 1 1/2 teaspoons salt or to taste
• 2 tablespoons uncooked white rice
• 2 tablespoons Mexican crema or 2 tablespoons creme fraiche
• pepitas green pumpkin seeds toasted and salted

Steps:

• Char the chiles over a gas flame or on a very hot grill until blackened While still hot
• wrap in paper towels to steam and cool Remove the stem and seeds and rub off all the blackened skin and clinging seeds with the edge of a spoon or paper towels Dont wash them or youll wash away the flavor - dont worry if a little of the skin remains Cut into 1 inch pieces
• Trim the ends of the corn and stand on end on a plate With a sharp knife
• scrape all of the kernels from the cobs; this should yield about 4 cups Be sure to catch any corn milk
• Heat the oil in a 4-quart saucepan or small stockpot with a heavy bottom Add the onion and garlic
• cook until translucent
• stirring often Add the corn and corn juices
• chiles
• and 2 cups of the water Reduce the heat to low
• cover
• and simmer for 10 minutes
• stirring a couple of times
• Add the remaining 6 cups water
• salt and rice Simmer for 45 minutes over low heat
• Let the soup cool for 15 minutes Puree in several batches in a blender
• until as smooth as velvet this may take a couple of minutes Add water
• if needed
• to make the soup the consistency of heavy cream; adjust the seasoning Do not strain the soup after blending
• Serve the soup in heated bowls Top each serving with a drizzle of crema and a few pepitas

Grilled Corn on the Cob W/ Chipotle, Molasses, and Orange Glaze

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Ingredients:

• 1/4 cup unsalted butter 1/2 stick
• 2 tablespoons frozen orange juice concentrate
• 2 teaspoons minced canned chipotle chiles
• 2 teaspoons mild-flavored molasses light
• 1/4 teaspoon salt
• 2 tablespoons chopped fresh cilantro
• 6 ears corn shucked

Steps:

• Prepare barbecue medium-high heat--
• Mix butter orange juice concentrate chipotle chiles molasses and salt in microwave-safe bowl
• Microwave on high until melted about 20 seconds or melt butter in saucepan with next 4 ingredients over medium-low heat
• Stir in cilantro
• Grill corn until beginning to blacken in spots turning occasionally about 3 minutes
• Brush generously with glaze
• Grill until glaze sets about 3 minutes longer
• Transfer to platter and brush corn with additional glaze
• Serve passing remaining glaze and additional salt separately

Rocco's Vegan Chili

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Ingredients:

• 3 tablespoons olive oil
• 2 cups diced onions divided
• 3/4 cup chopped celery
• 3/4 cup chopped carrot
• 3 garlic cloves minced
• 2 cups chopped bell peppers
• 1/2-1 tablespoon chili powder to taste
• 1 tablespoon ground cumin
• 1 28 ounce can chopped tomatoes with liquid
• 3 tablespoons tomato paste
• 1 15 ounce can black beans with liquid
• 1 15 ounce can kidney beans with liquid
• 1 11 ounce can whole kernel corn undrained
• 1 1/2 tablespoons dried oregano
• 1 1/2 tablespoons dried basil
• sea salt to taste
• black pepper to taste
• 1 tablespoon lime juice
• 1/2 cup chopped cilantro
• shredded soy cheese

Steps:

• Heat oil in a large saucepan over medium heat Saut 1-1/2 cups of the onion reserve the other 1/2 cup along with the celery and the carrots until soft
• Stir in the peppers garlic chili powder and cumin Cook about 6 minutes
• Stir in tomatoes tomato paste beans and corn Season with oregano basil salt and pepper
• Bring to a boil and reduce heat to low Cover and simmer for 30 minutes stirring occasionally
• Stir in lime juice and cilantro just before serving Top with the reserved 1/2 cup of chopped onion and soy cheese if using

Sheila Luskins Summer Succotash Salad

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Ingredients:

• 3 cups cooked baby lima beans
• 3 cups fresh corn kernels blanched
• 1 cup diced peeled and seeded cucumber
• 2 ripe plum tomatoes seeded and dce
• 1/4 cup finely chopped red onion
• 1 scallion with 3-inch of green thinly sliced
• 2 tablespoons cider vinegar
• 1/2 teaspoon Dijon mustard
• 1 garlic clove minced
• 1/2 teaspoon sugar
• 1/8 teaspoon curry powder
• salt to taste
• fresh ground black pepper to taste
• crushed red pepper flakes to taste
• 3 tablespoons olive oil
• 2 tablespoons chopped cilantro

Steps:

• Combine lima beans corn cucumber tomatoes onions and scallions in bowl
• In a separate bowl whisk the vinegar mustard garlic sugar amp; curry powder together
• Season to taste with salt amp; pepper amp; red pepper flakes if using
• Slowly drizzle in the oil whisking constantly
• Pour over the vegetables and toss well with a rubber spatula
• Refrigerate until ready to serve
• Shortly before using toss with cilantro
• Taste and adjust seasoning
• Serve cold

Southwestern Avocado Salsa

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Ingredients:

• 2 avocados diced
• 2 tomatoes diced
• 2 12 ounce cans white shoepeg corn drained
• 2 14 ounce cans black beans drained
• 1/4 cup green onion chopped
• 1/4 cup fresh cilantro chopped
• 2 tablespoons fresh lime juice

Steps:

• Combine shoepeg corn and black beans in a medium-sized bowl
• Add the tomato avocado green onion and cilantro to the blackbean and corn mixture
• Fold the ingredients together refraining from smashing the avocados
• Pour the fresh lime juice over the salsa
• Serve with tortilla chips or on fish or burgers

Sweet Corn Cakes by Bill Granger

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Ingredients:

• 525 g fresh corn kernels cut from 3 large corn cobs
• 1 small red onion chopped
• 2 eggs
• 3 tablespoons chopped coriander leaves cilantro
• 125 g plain all-purpose flour
• 1 teaspoon baking powder
• sea salt
• fresh ground black pepper
• vegetable oil for frying

Steps:

• Preheat the oven to 120C/250F/Gas 1
• Place three-quarters of the sweetcorn kernels the onion eggs coriander flour baking powder salt and pepper in a food processor and process until combined
• Transfer to a large bowl add the remaining sweetcorn kernels and stir to combine
• Heat one tablespoon of the vegetable oil in a non-stick frying pan over a medium to high When the oil is hot drop two heaped tablespoons of mixture per sweetcorn cake into the pan and cook in batches of three for one minute on each side
• Drain on paper towels and keep warm in the oven while you are making the rest of the cakes