Tag Archives: Corn

Zucchini, Tomato and Corn Fettuccine with Walnuts and Feta

Dish shown here with parmesan instead of feta

Dish shown here with parmesan instead of feta

It’s a beautiful moment when you visit the farmer’s market in the summer and all the vegetables and fruits are bright and bountiful and you just know your chances of getting sweet, fresh produce is far better than say, the end of February. Sometimes I forget how produce is supposed to taste until sunny July rolls around and my taste buds are like, “HEYOOOO TOMATOES.”

This recipe celebrates summer produce. If you try this recipe in February, I hope you live in Australia.

On the menu:
Zucchini, tomato and corn fettuccine with walnuts and feta
Serves 3
Adapted from Real Simple

1 lb. fettuccine [full disclosure: I had half a box of linguine and half a box of fettuccine so VOILA mixed pastas]
3 Tbsp olive oil
2 garlic cloves
1 ear of corn, kernels cut off
2 small zucchini, cut into thin ribbons with a vegetable peeler
2 medium sized tomatoes, diced
2 tsp dried oregano
1/2 cup walnuts
1/2 cup feta cheese, crumbled

Cook pasta according to directions on box. Drain, reserving 1/2 cup pasta water.

In a medium sized skillet, heat olive oil over medium heat. Add garlic and corn and cook for about 4 minutes or until corn is cooked through. Add a liberal pinch of salt and pepper.

Add corn, zucchini, and tomatoes to pasta plus the 1/2 cup pasta water. Heat over medium heat for 8 – 9 minutes or until pasta is coated with sauce and vegetables are heated through. Add oregano and toss to combine. Plate pasta and top with walnuts and feta*.

*NOTE: The BF isn’t a big fan of feta, which does have a strong flavor. I thought this flavor made the dish but I topped his with freshly grated parmesan and he still went back for seconds. So if you hate feta, try parmesan. But definitely top with cheese. Always cheese.

Second note: I served this pasta with garlic bread (CARBS ON CARBS ON CARBS!) and The BF and my dad were preeeetty into it. Here’s the secret to incredible garlic bread: melt butter with garlic powder, stir to combine, spoon over slices of fresh bread, and broil for a minute or two until tops are lightly browned. De.Lish.

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Edamame, corn, and avocado salad

Edamame, corn and avocado salad
Making a vegetable to go along with dinner for my meat-and-potatoes-loving BF is often a real challenge. He’s just not a fan of most things green. And when I asked him last night, “Do you like edamame?” he made a face. But um… then I tricked him. Haha! Tricking someone into eating vegetables. I’ll be a great mom someday.

This salad has lots of good stuff in it but it’s so fresh and sweet tasting, the best of the best ingredients are all but hidden.

It should also be noted that fresh corn would be WAY better in this salad than frozen. But it is obviously not corn season yet so this will have to do.

On the menu:
Edamame, corn, and avocado salad
Serves 2

1/2 cup frozen, shelled edamame
1/2 cup frozen corn
1 small avocado, cubed
3 Tbsp red onion, diced
1 Tbsp fresh lime juice
1/2 Tbsp olive oil
1 tsp red wine vinegar

In a small saucepan, add corn and edamame and cover with water. Add a pinch of kosher salt. Bring water to a boil and then lower to a simmer. Cook for approximately 8 minutes. Remove from heat, drain, and let cool.

Meanwhile, in a small bowl, whisk together the olive oil, vinegar, and lime juice. Add a pinch of salt and pepper. In a small serving bowl, add cooled corn and edamame, red onion, cubed avocado, and dressing. Toss to combine.

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Vegetarian Week: Peach, Tomato, and Corn Salad with Feta


Prepare yourselves: this salad is a hit. I know, you’re like, “Seriously? An exciting salad?” But in the dead of summer, when fruit is at its ripest and heat is at its hottest and your pits are at their sweatiest (no? just me?), you want something cool and refreshing even if you’re sittin’ pretty in Arctic/office air conditioning. This salad is it. When I served it to my parents my dad said, “What made you think this would all go together?” But truthfully, the geniuses over at WSJ thought this would go together. And I trust them.

On the menu:
Peach, tomato, and corn salad with feta
Serves 4
Adapted from this recipe from Wall Street Journal

3 ripe, sweet tomatoes
3 ripe (but still semi-firm) peaches
2 ears corn, shucked and boiled, kernels cut off
1/4 cup red onion, sliced thin
3/4 cup feta cheese, crumbled
3 Tbsp extra virgin olive oil

Cut tomatoes and peaches into wedges of equal size. In a large bowl, add tomatoes, peaches, corn kernels, onion, and olive oil and toss until combined and coated. Plate salad. Crumble feta over the top. Serve any remaining feta on the side.

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Just Chill and Lay Back Cause It’s…

Oh hey! Remember me? I missed you guys. So I’m back. With a couple basic recipes, but stuff you’ll want to make over and over again. And ain’t it pretty?

On the menu:
Cranberry, almond chicken salad
BTM Salad
Serves 4 

Chicken salad

2 chicken breasts
1 sprig fresh dill
1/4 cup cucumber, chopped
1/4 cup celery, chopped
1/4 cup craisins
1/4 cup slivered almonds
2 Tbsp mayonnaise
Salt and pepper to taste

Place chicken breasts in a medium sized pot and cover with water for poaching. Turn heat to high and let water come to a boil. Reduce heat to a simmer and cover pot for 10 minutes. Turn heat off and let chicken sit in hot water for 15 – 20 minutes. Once chicken is cool, shred with fingers and toss with remaining ingredients. Refrigerate chicken salad for at least 30 minutes before serving.

BTM Salad

1 medium sized tomato, sliced to 1/4 inch slices
1 ball of mozzarella (approximately the same size as the tomato), sliced to 1/4 inch slices
1/4 cup basil, roughly chopped
1 cup of fresh corn, boiled on the cob and then sliced off the cob

Dressing:
1 Tbsp balsamic vinegar
2 Tbsp olive oil
Salt and pepper

Plate slices of tomato alternately with mozzarella. Mix corn together with balsamic/oil dressing. Top slices of tomato and mozzarella with corn mixture.

This meal is so basic, is best served cold, and is super light and refreshing for summer. The subtle change in the classic BTM salad is really unexpected and delicious… and led this “meal for 4” to turn into a “meal for 2” when The BF had seconds. And then thirds. I thought I’d have leftovers but the “This is SO GOOD!”s were way more gratifying.

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Crunch

I’m a texture girl myself. If a dish is somehow simultaneously soft, crunchy, and smooth, I will probably love it. So when a craving for sweet corn entered my psyche, I found myself immediately drawn to this salad. And truth be told, I will eat anything with onions in it. It’s my weakness. Who knew.

On the menu:
Sweet corn, tomato, onion, and basil salad

3 ears of corn
1/2 large white onion, chopped
1/2 cup grape tomatoes, washed and quartered
1/4 cup basil, roughly chopped
1 Tbsp white vinegar
1/2 cup extra virgin olive oil
Salt and pepper to taste

Boil a large pot of salted water. Once water is boiling, add corn and boil for 5 minutes. Drain, let corn cool, and slice kernels off with sharp knife. Break up large chunks of kernels with a spoon until most kernels have separated.

Mix together onion, tomatoes, basil, vinegar, and olive oil until incorporated. Add the corn. Add plenty salt and pepper to taste.

You can serve this salad immediately or let refrigerate overnight to serve the next day. The oil and vinegar dressing will soak into the salad and marinate it nicely. It pairs really nicely with a simply grilled steak, or as a bed for grilled fish.

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Right in Your Own Backyard

Living in New York City, the closest most of us come to growing our own food is a box on our fire escape with some basil or tomatoes. However, if you’re like me and you’re luckier than a leprechaun riding a unicorn through a field of four leaf clovers, you have a neighbor and friend who has a fig tree AND a peach tree in her backyard. It’s like Eden over there.

On the menu:
Grilled chicken over corn puree with fig relish
Serves 2

Fig Relish:

1 cup fresh figs*, chopped into 1/2 inch cubes
1 shallot, minced
1 Tbsp Balsamic vinegar
1/4 tsp rosemary, finely chopped
2 tsp honey
Salt and pepper to taste

Combine vinegar, shallot, and rosemary in a small bowl and let sit for 10 minutes. Add figs and honey to vinegar mixture, fold in, set aside.

Corn puree:

1/2 cup corn (thawed frozen corn works, but nothing beats fresh summer corn cut off of the cob)
1 Tbsp butter
1 clove garlic, thinly sliced
1/2 cup heavy cream

Melt butter in a small sauce pan over medium heat, add garlic and sautee until garlic is browned. Add corn and sautee for 4-5 minutes. Add heavy cream and increase heat. Stir and cook until the liquid has reduced and the cream coats the corn. Let this mixture cool, and then blend until smooth in a food processor.

Pound 2 chicken breasts flat, season with salt and pepper, and then grill, either on an actual grill or in a frying pan for 6-7 minutes on either side. To plate, pour the corn puree onto a plate, place chicken breast on the corn, and top with the fig relish.

*Note: it is not quite fig season yet (usually end of summer, early fall) but dates would also work in this dish, or red plums. You could use dried figs but you’ll get a very different texture and flavor. Still delicious but… different.

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I Love ’em All

Pancakes, that is. I. Love. Pancakes. Is it a simple batter? Can it be flipped using a spatula and a griddle? Is it flat and round? I will eat it, sir.

To celebrate the early acquisition of a highly coveted new cookbook, I picked a pancake recipe and hopped to. Amanda Hesser’s upcoming The Essential New York Times Cookbook is everything you could ever want from food in the New York Times. She has pulled recipes from literally every decade of the Times’ recipe section’s existence, tried the recipes out, and offered up her suggestions for making them delicious in the present day. I freaking love this cookbook. And I ESPECIALLY love the hilarious but still tempting recipes from the 1970s and 80s, most of which involve pickling and weird methods of serving eggs. This is the stuff, people. This. Is. The. Stuff.

On the menu:
Fresh corn griddle cakes with parmesan and chives
Serves 4-6
Adapted from Amanda Hesser’s version of Jack Bishop’s “If Corn’s Off the Cob, Use Your Imagination” from The Essential New York Times Cookbook, published by W. W. Norton, available in October 2010

4 medium ears corn, shucked
1 egg
1/4 cup flour
1/3 cup parmesan cheese, grated
1 Tbsp chives, snipped
1/2 tsp salt
Freshly ground black pepper to taste
1 Tbsp unsalted butter

Working over a large bowl, grate the corn on the large holes of a box grater until the cobs are clean; discard the cobs. Add the egg, flour, cheese, chives, salt, and pepper to the corn. Stir until the batter is smooth. Taste and add more salt and/or pepper as needed.

Melt the butter in a large nonstick skillet over medium heat. Scoop up 1/4 cup of the thick batter and scrape it into the skillet, smoothing the mound to a flat pancake for cooking. Cook each pancake for 6 minutes on each side for best results (you want each cake crispy on the outside and cooked all the way through, unlike a traditional pancake that is more delicate).

Et voila! Crispy corn cakes that you can serve with virtually any meal. They would be lovely in a bread basket on the table at dinner with roast chicken and mashed potatoes, or warmed in the toaster with a pat of butter and maybe a little mango salsa over top. I was also thinking these would be phenomenal in place of an English muffin in Eggs Benedict. But then again… I am literally always thinking of Eggs Benedict.

Please don’t judge me.

Bon weekend!

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