Posts Tagged ‘Corn’

From: Rose Valley Farm Foodbook

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Servings: 4 cups

1 1/4 pound whole Tomatillos, husked
2 large ears fresh Corn
1 1/2 cups chopped Red Onions
1/4 cup plus 2 teaspoons dry White Wine
1 1/2 teaspoons freshly minced Garlic
1 cup finely diced Red Bell Pepper
1 cup Vegetable Stock
1/8 teaspoon freshly grounded Black Pepper
1 tablespoon chopped Cilantro
Cilantro Sprigs, Scallions & Tortilla Chips

Rinse tomatillos and blanch in boiling water until they turn olive green. Drain, then puree in blender or food processor. Shave kernels off the ears of corn. Rub the back of a knife up and down against each ear to remove any remaining corn and juice. There should be 2 cups. Braise onions in white wine and garlic until translucent. Add corn and red pepper; cook until tender. Add vegetable stock, pureed tomatillos, cayenne, and black pepper. Simmer 15 minutes to allow flavors to blend. Stir in cilantro and salt to taste. Garnish with cilantro, chopped onions or tortilla chips.

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From: Grocery Gardening Planting, Preparing and Preserving Fresh Food, by Jean Ann Van Krevelen

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3 to 4 quarts White Corn, cooked
1 cucumber, diced
4 fresh Tomatoes, diced
2 cups Green Beans, trimmed, cut into 1 inch pieces, and blanched
1 Green Pepper, diced
1 Red, Yellow, or Orange Pepper, diced
1 medium Zucchini, diced
1 medium Yellow Squash, diced
1 medium Yellow Onion, diced
Dressing (Below)

Mix the corn, cucumber, tomatoes, and prepared green beans in a large bowl. In a skillet over medium heat, lightly saute the peppers, zucchini, squash, and onion. Add the sauted vegetables to the corn mixture. Refrigerate.

1/2 cup Apple Cider Vinegar
1/2 cup Olive Oil
1/2 tablespoon Coriander
fresh chopped Cilantro

To prepare the dressing, mix the vinegar, olive oil, coriander, and cilantro to taste in a small bowl. Refrigerate. Combine the chilled corn salad and the chilled marinade just before serving.

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from:  http://www.baristanet.com/food/2004/07/did_you_say_sca.php

 Serves 2 as a main course or four as a side dish

 1/3 box of spaghetti
5 or 6 garlic scapes sliced thinly
6 Sun dried tomato halves sliced thinly
¾ cup fresh corn
½ cup flat leaf parsley
Zest of one lemon
Juice of one lemon
1 cup chicken stock

 Cook the spaghetti until al dente and set aside.  Sautee scapes and tomatoes till fragrant then add the corn, parsley, lemon zest and lemon juice and simmer lightly.  Turn the heat up a bit; add the chicken stock and pasta and toss everything to coat and until the sauce is slightly thickened.  Serve garnished with additional parsley.

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