Fried Corn

Just a quick post for an easy way to fix corn.  This is one of my favorites; the corn gets a bit chewy and the sugars release to make it super sweet.

  • 2 cups frozen corn
  • 1 – 2 Tbs butter
  • 1/2 tsp salt
  • 1/4 tsp crushed red pepper
  • 1/4 tsp black pepper

In hot non-stick skillet add frozen corn over medium high heat.  Let a bit of the moisture start to evaporate (3-4 minutes) and add 1 Tbs butter before it starts to stick.  Stir in the butter as it melts and season with salt, pepper, and crushed red pepper.  Cook for about 5 minutes or so; until corn has browned a bit and is desired doneness.  I like to add another teaspoon or so of butter to loosen the little bits that stick to the pan.

Enjoy ~ Kimberly

Corn and Avocado Salad

Just a quick post for the awesome salad I fixed a couple of days ago.  Actually I loved it so much I fixed it two days in a row!

  • 1/2 cup corn (I used frozen corn; thawed)
  • 1 small tomato ~ diced
  • 1 jalapeno ~ finely diced
  • 1 Tbs diced onion
  • a few sprigs of cilantro ~ minced
  • juice of half of a lime
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 avocado – cut into chunks

Combine all ingredients except for the avocado; stir well and set aside for 20 minutes or so before serving to allow the flavors to combine.

Add the avocado just before serving.

Enjoy ~ Kimberly

Corn with Black Beans and Jalapeno

I really enjoy good corn.  I’ve yet to find a frozen corn that is consistently good so we froze some of own earlier this season.  I had some open black beans and thought the combination would be delicious.  You can adjust the quantities as desired and use your favorite type of corn.  A nice change from the usual plain corn side dish.

Corn with Black Beans and Jalapeno

  • 1 Tbs butter
  • 2 cups corn
  • 1 cup canned black beans
  • 1 jalapeno diced
  • salt and pepper to taste

Melt butter in skillet add corn, beans and jalapeno. Cook time will depend on whether corn is frozen or canned. Frozen corn over medium heat will take about 10 minutes to fully thaw and heat through.  Canned corn will likely take about half the time.    Once hot check for flavor and add salt and pepper to taste.

Enjoy ~ Kimberly

Black Bean and Corn Salsa

I’ve been enjoying all the fresh veggies I can get my hands on this season.  My tomatoes are growing ok but I’ve left the rest to the farmers at the market; rather glad I did with this heat and drought we’ve been having.  Weeding the garden and sweating in the sun are far from my favorite activities.  I got my hands on a few dozen ears of corn the other day and had to freeze some for winter; I decided another corn salad would be delicious and I wanted to try a version with black beans.  This was great all on its own, with tortilla chips, and on the soft tacos we made. Adjust as desired; we like spicy so 2 jalapeno heated everything up nicely.

Black Bean and Corn Salsa

  • 1/2 medium onion ~ diced
  • 2 jalapeno ~finely diced
  • 2 small tomato ~ chopped
  • 1 lime ~ juice
  • 1 can black beans ~ drained and rinsed
  • 1 1/2 cups fresh corn cut off the cob
  • 1 Tbs fresh cilantro ~ chopped
  • salt and pepper

Combine all ingredients adding salt and pepper to taste.

Enjoy ~ Kimberly

Corn on the Cob ~ fresh from the garden ~ my two favorite techniques

There isn’t much better than fresh from the garden corn on the cob this time of year.  It really is best freshly picked or at least eaten within a few hours of picking.  Setting even overnight diminished the flavor which is why that corn on the cob from the grocery store never really hits the spot. Around here a variety called Incredible is the best most versatile type.  It is sweet and delicious fresh and also freezes well cut of the cob for great corn all winter long if you are lucky enough to have some left.  There are some other great varieties too but this one is alway good.

I’ve found a couple of ways to cook it that we really enjoy.  First is the old water bath like mom used to do.  It is quick and easy and gets great consistent results.

Bring a large pot of water to boil.  Place as many ears in pan as you can comfortably fit and cover with water and bring pot back to a boil about 3 minutes.  We used to cook it 5 minutes once we placed the corn in the pot but really I think just returning to a boil and maybe a few more seconds does the trick beautifully.

The newest way I’ve discovered to cook it is to grill it.  Now I’ve seen all the techniques of leaving the husks on, pulling out the silks, soaking in water ….. but I’ve found shucking the corn and rinsing off then grilling over hot coals for about 10 minutes gets the corn nicely cooked and the sugars evolve in a way you really don’t even need butter.  It will however need to “steam” for a few minutes so I like to place mine into a gallon plastic bag or a covered bowl for 3 – 4 minutes before serving to really bring out the flavors and equalize the heat.

Enjoy ~ Kimberly

Garden Fresh Roasted Corn Salad

I made the most delicious fresh corn salad today.  I served it with some slow smoked pork and fresh fried corn tortillas along with some cheese, sour cream and avocado.  Everything but the black pepper and the lime came from the farmers market or my garden.  Oh so deliciously fresh.  I roasted the corn and jalapeno and it brought out a terrific flavor and the cabbage adds a great crunch.  It was even delicious by the spoonful as a stand alone side dish.

Garden Fresh  Roasted Corn Salad

  • 1 cup diced tomato
  • 1 cup diced onion
  • 1 cup diced cabbage
  • 2 cups roasted corn
  • 1 Tbs diced roasted jalapeno
  • pepper
  • juice of one lime

Over hot coals roast shucked corn for about 10 minutes and jalapeno for about 8.  Turn frequently and put each into a plastic bag when finished and allow to rest for 5 minute before proceeding.

Meanwhile dice tomato, cabbage, and onion.

Peel jalapeno and cut corn from cobs.

Stir together and add lime juice and pepper to taste.

Enjoy ~ Kimberly