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CORN RECIPES

1.  MEXICAN STREET CORN SALAD WITH AVOCADO

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INGREDIENTS

FOR THE SALAD:

4 ears fresh corn (about 3 cups) husked and kernels cut from cob 

2 tablespoons olive oil

1 jalapeno stemmed, seeded and finely chopped

1/2 cup (25 grams) cilantro leaves chopped

1/3 cup diced red onion (1 small onion)

2.5 ounces (70 grams) Cotija cheese finely crumbled plus extra for sprinkling

1 avocado peeled, cored and diced

1/2 tablespoon fresh lime juice

FOR THE DRESSING:

2 1/2 tablespoons mayonnaise (I used light)

1 1/2 tablespoons fresh lime juice

1 clove garlic minced

1/2 teaspoon cayenne pepper

salt and pepper to taste

INSTRUCTIONS

CHAR THE CORN:

Heat the oil in a large skillet over medium-high heat.

Add the corn and let it cook, stirring occasionally until charred (about 8/10 minutes). Remove from heat and allow to cool slightly.

PREPARE THE DRESSING:

While the corn is cooking, in a small bowl whisk together the mayonnaise, garlic, lime juice, cayenne pepper, salt, and pepper. 

ASSEMBLE THE SALAD:

Pour half tablespoon of lime juice over the diced avocado, then add it to a large bowl with the charred corn, and the remaining salad ingredients.

Pour the dressing and gently toss to combine. 

Top with extra Cotija and serve either warm or cold.

Recipe and Image from As Easy As Apple Pie

2.  CHILI LIME SWEET CORN SALAD

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INGREDIENTS

6 ears of corn, husk and silk removed

2 tablespoons melted butter

2 tablespoons freshly squeezed lime juice

1/2 teaspoon chili powder

1 tablespoons chopped cilantro

1/2 cup crumbled queso fresco*

1/4 teaspoon salt (or to taste)

INSTRUCTIONS

In a large pot, bring water to a boil. Boil the corn for 3 minutes, then remove and allow to cool slightly so that they can be handled.

Cut kernels off the cob into a large bowl. Set aside.

In a small bowl, whisk together butter, lime juice, chili powder, and chopped cilantro.

Pour the chili lime mixture over the corn and mix to coat.

Add the crumbled queso freso and stir. Season with salt to taste.

Serve at room temperature. Refrigerate leftovers.

Recipe and Image from Lovely Little Kitchen

3. PESTO ZUCCHINI AND CORN QUINOA SALAD

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INGREDIENTS:

1 cup quinoa, rinsed

1 3/4 cups water or broth

1 tablespoon olive oil

2 cloves garlic, chopped

4 cups zucchini (~2 medium sized zucchini), diced

1 cup corn, fresh or frozen

salt and pepper to taste

1 (15 ounce) can of chickpeas, rinsed and drained (or 1 1/2 cups cooked beans, from 1/2 cup dry)

1/4 cup green onions, sliced

1/4 cup pine nuts, toasted

1/2 cup basil pesto (homemade or store bought)

2 tablespoons lemon juice

INSTRUCTIONS:

Bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15 minutes, remove from heat and let sit for 5 minutes, covered.

Meanwhile, heat the oil over medium-high heat, add the garlic, zucchini and corn and cook until tender, about 12 minutes, before removing from heat and seasoning with salt and pepper to taste.

Mix everything and enjoy!

Recipe and Image from Closet Cooking

4.  COLD SUMMER ZUCCHINI NOODLE PASTA W/ CORN

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INGREDIENTS

FOR THE SALAD

1 Ear of fresh corn, shucked

1/2 tsp Olive oil

1 package of spiralized zucchini

Sea salt

1 1/2 Oz Feta cheese, crumbled

1/2 Cup Blueberries

FOR THE DRESSING

2 Tbsp + 1/2 tsp Fresh lime juice (1 Large juicy lime)

1 Tbsp Honey

1/3 Cup Basil, very tightly packed (one .75 oz package)

1/4 tsp Sea salt

4 tsp Olive oil

INSTRUCTIONS

Pre heat your grill to high heat. Rub the corn with the oil. Grill until charred on all sides, about 20-25 minutes, rotating every 8-10 minutes. Set aside until cool enough to handle.

Put the zucchini noodles in a strainer over a bowl and toss with a pinch of salt.. Let them sit while the corn cooks, so they begin to release their water, tossing occasionally. 

Once the zoodles have sat, press out as much moisture as your possibly can, and discard it. Then, cover the zucchini noodles with paper towel and press out more moisture. Do this one more time. It seems excessive, but it's key to a non-watery salad!

Toss the zoodles with the feta cheese and blueberries in a large bowl. Using a sharp knife, scrape off the grilled corn kernels and toss them in.

In a SMALL food processor (mine is 3 cups) process the lime juice, honey, basil and salt until smooth and combined. With the food processor running, stream in the oil until the dressing thickens slightly.

Pour the dressing over the salad and toss to evenly coat. Refrigerate for at least 1 hour before serving, so the flavors develop.

Recipe and Image from Food Faith Fitness