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Tag: fresh corn

Chilean Sea Bass with Smoked Paprika with Corn Risotto and Avocado Salad

Smoked Paprika Rubbed Chilean Seabass

  • 1½ pound Chilean sea bass, cut into 3 to 4 filets

Spice Rub

  • 1 teaspoon coriander powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt

Mix the spices in a small bowl. Rub the fish filets all over with the spice rub. Marinate for 2 to 3 hours in the fridge.

  • Olive oil
  • Salt

Preheat oven to 400 degrees F.

Place the fish filets on a lined cookie sheet. Drizzle oil and sprinkle salt on each of the filets. Bake for 9 to 12 minutes, depending on the size of the filets.

Corn Risotto with Avocado Salad

  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon roasted cumin, powdered
  • 1 medium shallot, chopped
  • 2 garlic cloves, minced
  • 2 ears of corn, off the cob
  • 1 cup Arborio rice
  • 3 to 4 cups chicken broth, warmed
  • Salt
  • 1/3 half and half
  • ½ cup queso fresco, grated

Heat a wide frying pan with the olive oil. Add the cumin and sauté for a minute on medium heat. Add the shallot and garlic. Saute for 2 to 3 minutes. Add the corn and the rice. Saute for 3 to 4 minutes on medium low heat. Gradually add the broth one ladle at a time, stirring the rice in between. Add the liquid as it cooks out. The risotto should take about 20 minutes to cook. Add the half and half and cheese. Mix well and check for seasonings. Add salt. Serve with avocado salad on top and fish on the side.

Avocado and Tomato Salad

  • 1 large Hass avocado, cut into ½ inch pieces
  • ½ cup cherry tomatoes, cut in half
  • Juice of half a lime
  • Salt
  • ½ cup cilantro, chopped

Mix the avocado, tomatoes, lime juice, salt and cilantro in a medium bowl. Mix well and serve on top of the risotto with the fish on the side.

Fresh Nectarine and Corn Salad

Another yummy corn salad- this one is paired with one of my favorite fruits- nectarines… green onion, mint and basil take this side dish over the top!

  • 4 to 5 corn on the cob, grilled till golden brown and take kernels off the cob
  • 2 large or 3 medium nectarines, cut into 1-inch dice
  • 4 to 5 green onions, trimmed, cut in half and grilled briefly (just to char the outside of the onions)
  • ¼ cup fresh mint, chopped
  • ¼ cup fresh basil, chopped
  • ½ cup feta, crumbled
  • Juice of one lemon
  • ¼ cup extra virgin olive oil
  • 1 to 2 teaspoons salt

Transfer the corn kernels, nectarines, green onions, mint, basil and feta to a salad bowl. Add the lemon juice, oil and salt. Toss and serve.

Quick Summer Pasta

I was watching Michael Symon making a summer pasta and I decided to tweak his recipe and make my own. I have to say, one of my favorites!!

  • 3 strips bacon, chopped
  • 2 tablespoons olive oil
  • ½ cup green beans, chopped
  • 2 ears of corn, off the cob
  • 2 garlic cloves, grated
  • 3 green onions, chopped
  • 1 large jalapeno, sliced thin
  • ¼ cup fresh dill, chopped
  • 1/3 cup fresh cilantro, chopped
  • ½ pound pasta of choice, cooked al dente with ½ cup pasta water spared
  • Salt

Heat a frying pan and add bacon and oil. Cook the bacon on medium heat until the fat is rendered and the bacon pieces are golden brown. Add the beans, corn, garlic, green onions and jalapeno. Saute on medium heat for 3 to 4 minutes. Add the pasta and pasta water, mix well and add salt, dill and cilantro. Serve warm.


Fresh Corn and Avocado Salad

This is a perfect summer salad to make either as on it’s own or as a side or even better- some grilled chicken, steak or shrimp on top!!!

Either way, it is quick, easy and yummy!

  • 2 fresh corn ears, taken off the cob
  • 1 large avocado, diced
  • ½ cup cilantro, chopped
  • 3 green onions, chopped
  • Juice of ½ or 1 lime (depending on size)
  • 1 teaspoon salt

Mix all the ingredients and let sit for at least half an hour before serving.


Grilled Asparagus and Corn Salad with Whole Lemon Vinaigrette

Yummy summer salad!

  • 1 bunch asparagus, ends trimmed and cut in half
  • 2 tablespoons extra virgin olive oil
  • Salt
  • Pepper

Place the asparagus into a bowl. Add the olive oil, salt and pepper. Toss and grill till golden brown. Transfer to a serving bowl.

  •  2 to 3 fresh corn on the cob, the kernels taken off

Add the fresh corn to the bowl with the asparagus.

Lemon Vinaigrette

  • 1 large or 2 small lemons, washed, cut in quarters and seeds taken out
  • ½ cup extra virgin olive oil
  • ¼ cup water
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • Parmigiano Reggiano cheese

Place the lemons, oil, water, salt and pepper into a blender. I used my vitamix but any blender can be used. If using a regular blender, the mixture may need to be strained.  Blend the ingredients till a smooth dressing is formed. Taste for seasonings. Add about ½ a cup to the asparagus and corn. Toss well and garnish with grated Parmigiano Reggiano cheese.

Roasted Corn Bread with Fresh Corn

This is a yummy recipe adapted from Michael Symon. The cornmeal is toasted and I added fresh corn, cilantro and some roasted chilies. It is delicious, especially with the cheddar cheese! Perfect with chili!

1 cup yellow cornmeal

1 cup all-purpose flour

1½ teaspoons baking powder

1½ teaspoons salt

½ cup cilantro, chopped

Fresh corn off a cob, chopped

½ cup shredded sharp cheddar cheese

¾ cup whole milk

1/3 cup honey

1 large egg, beaten

½ stick unsalted butter, melted

¼ cup canned roasted chilies


Preheat oven to 350 degrees. Oil a 8 by 8 inch pan.


In a medium frying, toast the cornmeal over medium heat, stirring constantly until browned, about 3 to 4 minutes. Transfer to a large bowl and whisk in flour, baking powder, salt, cilantro, corn and cheese. In a separate bowl whisk the milk, honey, egg and butter. Mix well and add the liquid to the dry ingredients and mix till smooth. Pour into the prepared pan and bake for about 20 to 25 minutes until golden and a toothpick inserted in the center comes out clean.


Fresh Corn and Avocado Relish

Avocado and Corn Relish I served this delicious relish with the chicken enchiladas. I love making guacamole but there is so much of it you can eat. Since I like to change things around, I came up with this. It is very simple yet extremely flavorful. It’s amazing, when the right ingredients are used, they can create a wonderful dish. 

In this case, only 5 ingredients were used. Lime, cilantro and salt make this dish savory with just the right amount of tartness. The ripe avocados are soft and creamy; the fresh corn is sweet and crunchy. The two together are an unbelievable combination. Now, obviously fresh corn is not available year round so I think frozen would be just fine. Actually roasted corn will be fabulous in here, the one Trader Joes has. Either way, the relish is delicious with any kind of meal- even for breakfast, with a side of scrambled eggs. Enjoy it with just plain old tortilla chips- yum!
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