Tag Archives: corn

Charred Corn and Peach Salsa

A summery salsa that tastes as wonderful as it looks.

A summery salsa that tastes as wonderful as it looks.

Hello friends of PCH! We’re back at it this week after a little bit of a hiatus, and this week’s recipe is perfect for one of those summer barbeques. Take advantage of fresh corn, peaches, and some hot peppers to whip up a summery salsa with a fruity twist.

Ingredients

  • 3 peaches, peeled and diced
  • 2 ears corn, grilled and kernels removed
  • 2 pablano peppers, grilled and finely diced
  • 2 jalapeño peppers, grilled and finely diced
  • ½ cup green onion, finely diced
  • 1 cup cilantro, shredded
  • 2 limes, juiced
  • 1 T. olive oil
  • 1 T honey
  • 1 tsp. kosher salt
  • 1 tsp. black pepper

Instructions

Heat grill. Shuck corn, cut plebanos and jalapeños in half (length-wise), and drizzle everything with olive oil and set aside.

Prepare peaches, green onion, and cilantro, toss with honey, lime juice and seasoning in a large bowl and set aside.

Grill the peppers and corn until the peppers start to blister and the corn is golden-brown.

Once cool enough to handle, remove kernels from corn, finely dice peppers, and add to the peach mixture. Serve immediately!

Grilled Corn and Kale Salad

Hello Harvesters

It’s the last week of spring! The next time you read a recipe on this page, it will officially be summer 2015. It feels like it was only last week that we were huddling inside and cooking up winter squash recipes to warm our bellies. This week we’ve got a salad that is sure to be a hit. Take this along to the Fremont Solstice Fair and enjoy it while looking at the city across Lake Union.

Live in the Seattle area? Sign up for organic produce delivery service today!

Grilled Corn and Kale Salad with Garbanzo Beans and Cotija Cheese

IMG_2539

 

For Salad:

1 bunch kale, stemmed and finely chopped

4 ears corn, grilled and cut from cob

1 12 oz. can garbanzo beans, drained and washed

1 cup cotija cheese, finely grated

1 ½ cups cilantro, chopped and measured loosely

2 avocados, diced

 

For Dressing:

2 limes, juiced

2 T. honey

4 T. olive oil

½ tsp. salt

½ tsp. pepper

¼ tsp. garlic powder

¼ tsp. cayenne pepper

Method

Prepare grill for medium-high heat and soak ears of corn in water for approximately 10 minutes, cook on grill until outside is charred and kernels look moist. Meanwhile, prepare and combine cilantro, kale, avocado, cheese, and garbanzo beans. Cut corn from the cob and add to the salad. To prepare dressing, mix lime juice, honey, oil, salt, pepper, garlic powder, and cayenne. Pour over salad, toss, and enjoy!

 

Original recipe for PCH by Kayla Waldorf

 

 

 

 

 

 

 

 

 

 

Quinoa-and-Corn-Stuffed Acorn Squash

Ingredients:Image

  • 1 small acorn, halved and seeded
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1/4 cup quinoa
  • ½ cup corn
  • 3 garlic cloves, minced
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon minced fresh thyme or 1 pinch dried thyme
  • 3/4 cup Parmesan cheese, grated
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons pine nuts, toasted
  • 1 tablespoon unsalted butter
  • Balsamic vinegar, for serving

Directions:

  • In a large pot, bring enough water to submerse corn to a boil. Peel corn and remove husk if necessary. Boil for 10-15 minutes or just until soft. Remove from boiling water and set aside to drain. Cut kernels from cob with a knife by standing the corn on its end and cutting down along the cob.
  •  
  • Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and grease with vegetable oil or a cooking oil spray.
  • Brush cut sides of squash with 1 tablespoon oil, season with salt and pepper, and lay cut-side down on prepared baking sheet. Roast on lower-middle rack until tender, 45 to 55 minutes. Remove squash from oven and increase oven temperature to 450 degrees.
  • Meanwhile, bring 2 cups water to boil in small saucepan. Stir in quinoa and 1/4 teaspoon salt and cook until quinoa is tender, 20 to 25 minutes. Drain and set aside.
  • Wipe saucepan dry, add remaining 1 tablespoon oil, and heat over medium heat until shimmering. Stir in corn and shallot and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic, coriander, and thyme and cook until fragrant, about 30 seconds.
  • Off heat, stir in cooked quinoa, 1/2 cup Parmesan, parsley, pine nuts, and butter. Season with salt and pepper to taste.
  • Flip roasted squash over and scoop out flesh, leaving 1/8-inch thickness of flesh in each shell. Gently fold cooked squash into quinoa mixture, then mound mixture evenly in squash shells. (Stuffed squash can be covered loosely with plastic wrap and refrigerated for up to 4 hours. Finish and bake as directed, increasing baking time to 25 to 30 minutes.)
  • Sprinkle squash with remaining 1/4 cup Parmesan. Bake on upper-middle rack until cheese is melted, 5 to 10 minutes. Drizzle with balsamic vinegar to taste and serve.

Hearty Corn Chowder

Ingredients:Image

  • 2 strips bacon (optional)
  • 1 stalk celery, chopped
  • 1 small onion, diced small
  • 1 clove garlic, minced
  • 2 medium potatoes or 3 small potatoes, cubed
  • 1 ear of corn
  • 1 carrot, chopped
  • ½ cup cream
  • 1 tablespoon flour
  • ½ teaspoon ground sage
  • Salt and pepper to taste

 

Directions:

  • In a large pot, bring enough water to submerse corn to a boil. Peel corn and remove husk if necessary. Boil for 10-15 minutes or just until soft. Remove from boiling water and set aside to drain.
  • In a large pan, fry bacon until almost done. Add celery, onion, and garlic and sauté until lightly brown. Remove bacon and cut into bite-sized pieces.
  • Transfer everything to a cooking pot. Add corn, potatoes, carrots, butter, and broth. Cook for about 15 minutes.
  • Mix flour and a little water together to form a paste. Add along with cream to the cooking pot and cook for another 30 minutes. Add more flour to reach a desired thickness.
  • Season with sage and salt and pepper to taste.
  • For best results enjoy near a fire with friends and family.

Purple Potato Hash with Corn and Zucchini

Ingredients:Image

  • 2 strips bacon (optional)
  • 1 small onion, diced small
  • 1 clove garlic, minced
  • 2 medium purple potatoes or 4 small purple potatoes, diced small
  • ½ cup bell pepper, diced small
  • 1 ear of corn
  • ½ cup chopped zucchini
  • ½ teaspoon ground sage
  • Salt and pepper to taste

 

Directions:

  • In a large pot, bring enough water to submerse corn to a boil. Peel corn and remove husk if necessary. Boil for 10-15 minutes or just until soft. Remove from boiling water and set aside to drain.
  • In a large cast iron skillet, cook bacon over medium heat. Remove from pan when done, pour off some of the grease, but reserve some to cook potatoes.
  • Add purple potatoes and cook until just barely tender. Add onion, garlic, bell pepper, corn, and zucchini.
  • Cook on medium-low heat until potatoes have browned and zucchini is tender, about 10 minutes.
  • Season with sage and salt and pepper to taste.