Tag: corn
Avocado Apple and Corn Salad
This salad will be perfect with yesterdays delicious cheese burgers! It is yummy with creamy avocado, crunchy apple and sweet corn!
- 1 avocado, diced
- 1 Pink Lady apple, diced
- 1 ear of corn, grilled, off the cob
- Juice of one large lemon
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey
- 1 teaspoon salt
- 2 cups mixed greens with herbs
Transfer the avocado, apple and corn to a salad bowl. Add the lemon juice, oil, honey and salt. Mix well and let marinate for 2 to 3 hours in the refrigerator. Right before serving, add the mixed greens, mix well. Check for seasonings and serve.
Stir Fry Quinoa with Bok Choy and Corn
- 1 tablespoon extra light olive oil
- 1 cup quinoa
- 2 cups chicken broth
- 2 teaspoons salt
Heat a medium pan with the olive oil. Add the quinoa and sauté on medium heat for a minute. Add the chicken broth and salt and bring to a boil. Simmer on medium heat for about ten to fifteen minutes or till the quinoa is cooked through. Take out of pan into a plate to cool.
- 2 tablespoons extra light olive oil
- 3 garlic cloves, chopped
- 3 serrano chilies, chopped
- 5 to 6 baby bok choy, whites and greens separated and chopped
- 2 ears of corn, kernels sliced off
- ½ cup cilantro
- 2 teaspoons chili garlic sauce
- 2 to 3 tablespoons tamari
Heat a wok like pan with the oil. Add the garlic and chilies and sauté on high heat for a minute. Add the whites of the bok choy and corn. Saute on high heat for 2 to 3 minutes. Add the bok choy greens and cilantro. Add the chili garlic sauce and tamari. Saute on high heat for 2 to 3 minutes. Add the quinoa and sauté for another 3 to 4 minutes. Check for seasonings and serve warm.
Turkey Chili with Ancho Powder- It’s a real winner!
An old recipe revisited for the Super bowl.
I have been looking for a chili recipe that delicious yet a little different. I saw this on tv the other day and have come up with my own version. I love ancho chili powder! I use it as often as I can, in salsas, guacamole and stews, etc. Ancho powder is ground ancho (poblano) peppers. It has a mild to medium smoky flavor that goes well with cumin and chili powder in this recipe. Before grinding the cumin seeds, I roasted them first. The roasted cumin has a deeper smokier flavor. I used cannellini beans for the color and their creamy consistency. Since there are no tomatoes, the ancho chili and cumin flavors come through very well. The corn and yellow peppers give it nice sweetness. Also adding the half and half gives a really nice richness, you can substitute milk instead. In case you want more tartness, add a splash of fresh limejuice at the end. Overall it is a delicious recipe. I plan to make some corn bread and serve it with the tomatillo guacamole. You can make this in advance, as the chili sits, the flavors will have a chance to marry! Of course wine or beer should be served!
- 2 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1 medium yellow bell pepper, chopped
- ½ cup shredded carrots
- 2 teaspoons roasted ground cumin
- 1 teaspoon chili powder
- 1-2 teaspoons ancho chili powder (depending how spicy you like)
- 2 teaspoon salt
- 1 pound ground dark meat turkey
- 1 19oz can cannellini beans, drained
- 1 cup frozen roasted corn
- 3 cups chicken broth
- ½ cup half and half
- ½ cup cilantro, chopped for garnish
Preheat a large heavy pot and add the olive oil. Add onion, garlic, bell pepper and carrots. Saute for a minute on medium high heat. Add the cumin, chili powder and ancho chili powder and salt. Next add the ground turkey and cook on high heat breaking the meat apart. Next add the beans, corn and chicken broth, bring to a boil. Reduce the heat to medium low and cook for at least 30 minutes. Take the back of a wooden spoon and mash some of the beans in the chili- it will thicken it up. Once reached the desired consistency add the half and half and check for seasoning. Cook another 10 minutes and add the cilantro on top.
Serve with corn bread.
Bok Choy and Fresh Corn Fried Rice
I served this rice with the salmon marinated with miso. When my husband and I ate at Ming Tsai’s restaurant, my lobster dish had the most delicious fried rice I have ever tasted. As I enjoyed and devoured the rice, I realized it had butter in it. Now, of course I am health conscious and don’t want to use extra fat but I realized that if I saute the rice in a mixture of butter and olive oil, I can get great flavor as well.
So that is what I did with this rice dish. I had farm fresh corn and bok choy and decided to combine the two in the dish- the more the merrier. Actually the two went really well together. The sweet corn was great with the earthy taste of the bok choy. I sauteed everything together and cooked the rice in chicken broth.
I love making fried rice as a side dish. You can put anything you want in there, really- no rules.. It’s easy to make and all sorts of vegetables can be added to make it healthy.
I was happy to serve a really healthy protein with this fried rice full of vegetables- it was a great combination. My daughter didn’t eat the fish but loved the rice. There was no mention of the strange green vegetable floating around- that is another reason to make fried rice- kids will eat it with whatever you add to it.
Overall it was a successful dinner- no complaints.
- 1 cup basmati rice
- 2 cups chicken broth
- 1 tablespoon butter
- 1 tablespoon olive oil
- Salt
In a medium saucepan, heat the butter, olive oil and add the rice. Saute for a minute on medium heat or till the grains begin to look opaque. Add the chicken broth and salt and bring to a boil. Lower the heat to medium once bubbles begin to show on the surface. Cover the saucepan once the broth has evaporated and cook on low for 15 minutes or till rice is cooked. Take out and let cool.
- 1 large head of bok choy, cleaned and the white and green parts separated and chopped.
- 2 ears of corn, husked and kernels taken out
- 3 inch piece of ginger, minced
- 1 teaspoon white miso
- 1 teaspoon honey
- 2 teaspoons tamari
Mix the white miso, honey and tamari together and keep aside.
- 2 tablespoons extra light olive oil
In a wide wok-like pan, heat the olive oil and add the ginger. Saute for a minute and add the chopped white parts of the bok choy. Saute on medium high heat for 3-4 minutes. Next, add the green part and the fresh corn kernels. Saute for 2-3 minutes. Add the cooked rice and the miso mixture. Saute the rice on high heat for 5-6 minutes. Check for seasonings.
Couscous with Corn and Vidalia Onion
Couscous is a key ingredient in my pantry. I always have it handy for a last minute side dish. I buy the whole wheat version from Trader Joes- it is a lot healthier and tastes the same as the regular one. I always cook couscous with chicken broth- it gives the dish a lot more depth of flavor than using salted water. Couscous is very versatile- it goes with all sorts of cuisines. I have served it with Italian meatballs, Indian chicken, fish or lentils– sky is the limit. To start the dish, I always add an aromatic- like an onion or garlic; herbs like thyme, rosemary or oregano; vegetables like corn, spinach or peas. I sometimes like to add raisins or dried apricots and nuts like pine nuts or almonds. In this case I kept it simple- I had a vidalia onion and thought roasted corn will go really well with the jerk chicken I was making. The cinnamon in the couscous compliments the chicken really well also. I finished the dish off with fresh cilantro. The left overs are delicious on top of a green salad and a protein.
1 medium Vidalia onion, chopped
2 tablespoon olive oil
½ teaspoon cinnamon
1 teaspoon salt
1 cup chicken broth
1 cup whole wheat couscous
½ cup frozen roasted corn
¼ cup cilantro, chopped
In a medium bowl, heat the olive oil and add the onion. Saute on medium heat for 4-5 minutes, till the onions are soft. Add the corn, cinnamon, salt and the chicken broth. Bring to a boil, add the couscous and place the lid and turn the heat off. Let it sit for 10 minutes. Take the lid off, fluff the cooked couscous with a fork and add the cilantro.
Sweet Corn Chicken Soup
This soup is very close to my heart. I grew up eating it and have very happy memories of my Mom making it for us. It is very popular in India at the Chinese restaurants. We would have the soup with chicken sandwiches- I still think of those delicious mouthwatering sandwiches! In India very much like Europe, the sandwiches don’t have a lot of filling- just enough to give you a taste of the main ingredient as well as the delicious soft white bread! Those were the days when there was no awareness about eating whole wheat bread! My Mom would start by spreading a thin layer of butter on each slice and then spread a layer of shredded chicken with some salt and pepper- it was absolutely delicious- I digress- I think the reason we would have the soup and sandwiches together was because my Mom would poach some chicken and then use it for both the dishes. I usually do that on the weekends- have some chicken breast cooked in the fridge. This time I roasted the chicken breasts with salt, pepper and olive oil in the oven (rotisserie chicken can be substituted). They came out nice and juicy ready to be used for numerous dishes- another dish coming tomorrow!
I introduced this soup to my daughter a few years ago- she loved it, especially because it had corn in it. We also found it at a local Chinese restaurant- she has ordered it so often now, that whenever she enters the place, they know what she is going to eat. We made it together on the weekend and she was not convinced it would turn out as yummy as the soup she eats at the restaurant, well- she was pleasantly surprised! I urge you to try this soup it’s fabulous!
- 32 ounces- 4 cups chicken broth
- 1 14¾ ounces can creamed corn
- 1 cup shredded chicken
- 1 egg, beaten with pinch of salt
- 3 teaspoons cornstarch, divided
- 1 teaspoon toasted sesame oil
- 2 teaspoons salt or to taste
- 1 scallion, chopped finely
In a medium pot, heat the chicken broth. Add the creamed corn. Bring to a boil. In a small bowl mix 2 teaspoons cornstarch with 2 tablespoons water, mix well. Add to the boiling chicken broth. The mixture will begin to thicken as it comes back to a boil. Add the shredded chicken. In a small bowl mix one teaspoon cornstarch with 1 tablespoon water, mix well and add to the beaten egg mixture. Lower the heat to a medium low and add the egg mixture in a slow drizzle while whisking the broth. Finish the soup with salt and scallions.
Creamed Corn with Green Chili
This creamed corn is not your usual recipe that you will find on the web. Most creamed corn recipes are full of cream, butter and cheese- which makes sense since it is called, “Creamed Corn”! I have adapted this recipe from my sister-in-law who learnt this many moons ago in Mumbai. I think the original recipe did call for cooking the corn in cream and adding butter at the end. Over the years I have used whole milk and reduced fat milk. I find that cooking the corn in reduced fat milk works just fine, as long as you put plenty of milk and let it cook and reduce on a low flame for a while. The corn drinks up the creamy goodness of the milk and you are left with a delicious dish. Of course adding the serrano chili helps as well. It gives the dish a fresh, grassy and spicy flavor. I was using yellow or white corn but recently discovered the roasted corn from Trader Joes! The smokiness of the roasted corn works beautifully with the other flavors. Of course if you can’t find the roasted corn, regular corn works really well. In the summer I use fresh corn and the flavor is out of this world!
- 2 cups frozen roasted corn (regular corn will do as well)
- 1 cup milk (whole milk, 2% or 1% will do-depending on how rich you like the dish!)
- 1 serrano chili, chopped and deseeded if you don’t want the dish too spicy
- 1 teaspoon salt
In a 10-inch skillet add the corn, milk, chili and salt. Bring to a boil and lower the heat to a medium low. Cook while stirring occasionally for at least 20 minutes. The milk should begin to evaporate and corn looks tender and creamy. Adjust seasoning and serve.