Veronica's Garden

CORN RECIPES

Mexican Street Corn Salad Recipe

Serves 4

What you need:

• 4-5 Ears Fresh Corn - roasted, grilled or boiled
• 1 Tablespoon Lime Juice
• 2 Tablespoons Avocado or Olive Oil
• 1-2 Jalapeños - seeds/stems removed, finely chopped
• 1 Cup Cherry or Grape Tomatoes - halved
• Handful Cilantro - chopped
• 1 teaspoon Chili Powder
• 1/4 Cup Crumbled Queso Fresco + more for serving
• Salt

How to:

1. Grill or cook corn using preferred method. Cut corn kernels from cobs.
2. In large bowl stir together corn, lime juice, oil, jalapeño, tomatoes, cilantro and chili powder.
3. Gently toss in queso fresco. Salt to taste.
4. Serve with additional queso fresco and cilantro.

Grilled Corn with Avocado and Cilantro

Serves 4

What you need:

4 ears corn
1 avocado - sliced
1/4 cup fresh cilantro
1 tsp fresh lime juice
olive oil
salt / pepper

How to:

Heat grill to medium high.  Grill shucked corn rotating often until lightly charred about 15 minutes.  Cool slightly.  Cut kernels from cob.  Toss corn and avocado gently with cilantro, lime and olive oil.  Season with salt and pepper to taste.

Cool Southwestern Salad with Corn & Avocado

Serves 4

What you need:

2 small heads romaine lettuce, cut into bite size pieces (about 12 cups)
1 cup corn kernels cut from 1-2 ears
2 avocados, cut into 1 inch pieces
1 15.5 oz can pinto beans, rinsed and drained
1/2 red onion, thinly sliced
1/2 cup fresh cilantro
1/4 cup Extra virgin olive oil
1/4 cup fresh lime juice
1/2 tsp cumin
Sea Salt and Black Pepper
Tortilla Chips

How to:

In large bowl, combine lettuce, corn, avocados, beans, onion and cilantro.

In small bowl. whisk together oil, lime juice, cumin, 3/4 tsp salt and 1/4 tsp pepper.

Drizzle dressing over salad and gently toss.  Serve with chips.

Charred Corn and Tomato Salsa

Serves 8

What you need:

3 medium tomatoes
1 ear corn, shucked
12 white onion, cut into wedges
1 jalapeno pepper
2 tbsp chopped fresh cilantro
2 tsp distilled white vinegar
Sea Salt and Pepper
Tortilla Chips for serving

How to:

Heat broiler to high.  Place tomatoes, corn, onion, and jalapeno on a rimmed baking sheet and broil, turning occasionally until charred, 8-10 minutes.  let cool.

Cut corn kernels off cob and transfer to medium bowel./  Roughly chop tomatoes, jalapeno and onion and add to bowl along with cilantro, vinegar 1/2 tsp salt and 14 tsp pepper.  Mix to combine and serve with chips.

TIP:  For milder, slightly smoky heat, substitute a poblano pepper for jalapeno.  Just be sure to peel off blackened skin wearing gloves or paper towel, after roasting.

Corn Fritters with Salsa

Serves 2

What you need:

SALSA

2 plum tomatoes, coarsely chopped
1/3 cup chopped white onion
2 tbsp chopped fresh cilantro
1-2 tbsp chopped pickled jalapeno chilies
1 tbsp fresh lime juice


FRITTERS

2 ears corn, shucked
1 large egg
1/2 cup milk
1/3 cup yellow cornmeal
2 1/2 tbsp all purpose flour
1/4 tsp salt
2-3 tbsp vegetable oil

How to:

For SALSA:  Stir together all ingredients and season with salt.

MAKE FRITTERS:

Cut corn kernels from ears and scrape cobs to extract juice, then discard cobs.  Whisk together egg and milk until smooth and stir in cornmeal, flour, and salt.  Stir in corn, including juice.  Heat 1 tbsp oil in a non-stick skillet over moderate heat until hot but not smoking.  Drop in 2 tbsp batter each for 4 fritters.  Fry until lightly browned, about 2 minutes per side and drain on paper towels.  Make more fritters in same manner adding oil as necessary.

Serve fritters with Salsa,.


Courtesy - EPICURIOUS

Summer Corn Salad

Serves 4

What you need:

6 ears corn, husked and cleaned
3 large tomatoes, seeded and diced
1 large red onion, diced
1 zucchini, chopped
1 cucumber, peeled and chopped
1/4 cup fresh basil, chopped
1/4 cup olive oil
2 tbsp white vinegar
Salt and Pepper to Taste

How to:

Slice the kernels from the cob.  In a large bowl, mix the remaining ingredients.   Add corn and toss to coat.  Chill at least 1 hour.