Recipes

CORN RECIPES
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.

Write a new comment: (Click here)

SimpleSite.com
Characters left: 160
DONE Sending...
See all comments

| Reply

Latest comments

02.04 | 11:08

Is pick up available at your danbury farm stand for csa members?

...
10.01 | 15:23

Hi Maureen, we are now accepting applications for the 2016 CSA season. Please fill out the form on the website, return with your check and you will be set!

...
25.09 | 11:13

Hi Maureen, we won't be taking applications for 2016 until January. Please send an email with your info so we can keep a spot for you, veronicasgarden9@aol.com

...
22.09 | 14:27

Can I send in an application for the 2016 season now?

...
You liked this page