Tag: corn

Pastas

Shells with Peas, Corn, Bacon & Pecorino

cathysmahaLeave a comment

This Shells recipe is so easy and delicious! I was skeptical it would be tasty because it didn’t have a sauce. I was wrong. It is light, tasty and so simple. I shared some of this with my daughter and son-in-law and they loved it! This will definitely be a regular in our meal rotation. The leftovers were equally delicious with a light heat in the microwave (1 minute).

Shells with Peas, Corn, Bacon & Pecorino

INGREDIENTS:
  • 1 pound pasta of your choice
  • 1 tablespoon butter
  • 1/2-pound good quality bacon (omit if you’d like this to be vegetarian)
  • 3 tablespoons olive oil
  • ½ medium red onion, finely chopped
  • 2 cups fresh green peas (frozen work if you don’t feel like shucking and shelling)
  • 4 large ears corn with kernels cut off (I cooked the corn first)
  • ½ cup shredded pecorino cheese, plus more for serving
  • 4-5 leaves basil, minced
  • Kosher salt and freshly ground pepper to taste
DIRECTIONS:
  1. Cook pasta according to package directions. Drain and toss with butter. 
  2. In the same pot, add bacon and 2 tablespoons olive oil one to two minutes, until fat has rendered. Remove bacon, chop into pieces and set aside. Drain off bacon fat. Add 1 tablespoon olive oil. Add onions and cook until softened, about 2 minutes.
  3. Add peas and corn and saute until cooked through, about 2 minutes.
  4. Add pasta back to the pot with the vegetables, Pecorino, basil, salt and pepper, and toss to combine. Optional: I added a dash of chicken broth at the end.
  5. Serve topped with more pecorino and a drizzle of olive oil.

Recipe adapted from Dinneralovestory

Breakfast

Zucchini Corn & Feta Crustless Quiche

cathysmahaLeave a comment

What a delicious quiche and a great way to use that extra zucchini from the garden. I have never made a quiche that used cornmeal or yogurt but, wow, is it delicious! I served it with a salad and shared with the family and they loved it! The leftovers were heated slightly in the microwave, and I served it with my homemade tomato salsa. YUM!

I will play with this recipe using different vegetables, but this one is a winner!

Zucchini Corn & Feta Crustless Quiche

INGREDIENTS:
  • 2 zucchini, thinly sliced medium sized
  • 1 ear fresh corn, kernels removed
  • 3-4 garlic cloves, minced
  • 1 onion, diced
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 eggs large
  • 1 cup plain Greek yogurt
  • 1/2 cup heavy cream
  • 1 cup feta cheese, crumbled
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh parsley, chopped
  • 1/3 cup cornmeal + 2 tbsp for the baking dish
  • pinch of red pepper flakes, optional
  • 1 tbsp butter or oil to grease the pan
DIRECTIONS:
  1. Preheat the oven to 350F degrees. Butter a baking dish. Sprinkle the 2 tbsp of cornmeal into the baking dish making sure the bottom and sides are coated. Shake out the excess.
  2. Heat a large deep skillet over medium heat with the olive oil. Add the onions and garlic and allow them to cook until the onions are translucent.
  3. Add the corn and zucchini and season with salt, pepper, and red pepper flakes if using. Let them cook until soft and tender, 5-10 minutes.
  4. Remove from the heat and set aside.
  5. Add the eggs, yogurt, cornmeal, and heavy cream to a bowl and whisk together.
  6. Stir in the fresh herbs and feta. Check for seasoning.
  7. Spread the zucchini and corn mixture into the bottom of the prepared baking dish. Pour the egg and cheese mixture over the top.
  8. Allow the quiche to bake for 40-45 minutes until golden brown, puffed, and the eggs are set.
  9. Serve with a simple lettuce salad.

Recipe from UncomplicatedChef

Salads · Vegetables · Vegetarian

Pesto Zucchini and Corn Pasta Salad

cathysmahaLeave a comment

This pasta (or quinoa) salad with vegetables and pesto is delicious! I decided to use orzo pasta instead of quinoa and also used summer squash and zucchini. It’s an easy salad to put together and pairs well with BBQ or as a main dish. I enjoyed leftovers the next day with a sliced grilled chicken breast on top. While this would be good any time of the year, but it’s especially good on a hot summer’s day.

Pesto Zucchini and Corn Pasta Salad

INGREDIENTS:
  • 1 cup quinoa, rinsed (I used 1 cup orzo)
  • 1 3/4 cups water or broth
  • 1 tablespoon olive oil
  • 2 cloves garlic, chopped
  • 4 cups zucchini (~2 medium sized zucchini), diced (I used yellow squash and zucchini)
  • 1 cup corn, fresh or frozen
  • salt and pepper to taste
  • 1 (15 ounce) can of chickpeas, rinsed and drained (or 1 1/2 cups cooked beans, from 1/2 cup dry)
  • 1/4 cup green onions, sliced
  • 1/4 cup pine nuts, toasted
  • 1/2 cup basil pesto (homemade or store bought)
  • 2 tablespoons lemon juice
DIRECTIONS:
  1. Bring the water and quinoa (or pasta) to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15 minutes, remove from heat and let sit for 5 minutes, covered.
  2. Meanwhile, heat the oil over medium-high heat, add the garlic, zucchini and corn and cook until tender, about 12 minutes, before removing from heat and seasoning with salt and pepper to taste.
  3. Mix everything and enjoy!

Recipe from ClosetCooking

Salads

Corn, Avocado and Quinoa Salad with Marinated Tomatoes

cathysmahaLeave a comment

Fresh summer salads are the best. Fresh sweet corn, garden tomatoes, quinoa and more go together so well! I added more quinoa that the salad called for but that’s a matter of personal taste.

Corn, Avocado and Quinoa Salad with Marinated Tomatoes

INGREDIENTS:
  • Salad: 
    • 1 cup quinoa, uncooked
    • 4 ears raw sweet corn, kernels cut off the cob
    • 1–2 cups marinated tomatoes (see recipe below)
    • 1 shallot, minced
    • lots of fresh cilantro and chives, minced
    • 1–2 limes, juice and zest
    • 2 tablespoons olive oil
    • 1 teaspoon kosher salt
    • 1/2 cup Cotija cheese (optional)
    • 1–2 avocados, diced
  • Marinated Tomatoes: 
    • 1 pound cherry or grape tomatoes, halved or quartered
    • 1 clove garlic, finely grated
    • 2 tablespoons olive oil
    • 1 tablespoon vinegar or lemon juice
    • 1 tablespoon freshly minced herbs (I like parsley)
    • salt to taste (I use about 1/2 – 3/4 teaspoon kosher salt)
DIRECTIONS:
  1. Cook quinoa according to package directions.
  2. Prepare marinated tomatoes. 
  3. Toss cooled quinoa with corn, tomatoes and juice, shallots, herbs, lime juice and zest, olive oil, and salt.
  4. The mixture will hold up pretty well for a few hours in the fridge (or even for a day or two, if you don’t mind that it will look a little less perky). Wait to toss in your avocado and cheese just before serving for optimal freshness, and if it’s been sitting for a while, give it one more salt / oil / lime juice treatment to wake it all up.
  5. If you’re using regular tomatoes instead of marinated tomatoes, you’ll want to add some fresh grated garlic, salt, and olive oil to compensate for the missing juices!

Recipe from PinchofYum

Salads

Peach and Feta Corn Salad

cathysmahaLeave a comment

Peach and Feta Corn Salad is summer in a bowl. The salad was delicious freshly made but the leftovers the next day were even better. I thought the peaches and avocado would turn brown, but they didn’t. I would definitely let the salad sit for at least an hour before serving to let the flavors mellow. Definitely a repeat recipe for the summer!

Peach and Feta Corn Salad

INGREDIENTS:
  • 3 ears of corn
  • 2 large peaches, diced
  • 2 Persian cucumbers, diced
  • 1 red bell pepper, diced
  • 1 small shallot, minced
  • 1/4 cup green onions, thinly sliced
  • 1/4 cup chopped cilantro
  • 1 avocado, diced
  • 4 oz feta cheese, crumbled
  • 1 tbsp olive oil (for the corn)
  • Dressing:
    • Juice of 1 lime
    • Juice of 1/2 lemon
    • 1/4 tsp ground cumin
    • 1/4 cup olive oil
    • Salt and pepper, to taste
DIRECTIONS:
  1. Shuck the corn and brush with olive oil. Season with salt and pepper.
  2. Heat a large skillet over medium-high. Sear the corn, turning every few minutes, until lightly charred on all sides (about 10–12 minutes total).
  3. Let cool slightly, then slice the kernels off the cob. (Fork-Lore: I simply used cooked sweet corn off the cob and did not char the corn)
  4. In a large bowl, combine the corn, peaches, cucumbers, red bell pepper, shallot, green onions, cilantro, avocado, and feta. (For best texture, dice ingredients into small, uniform pieces.)
  5. In a separate bowl or jar, whisk together all dressing ingredients. Pour over the salad and toss gently to combine.
  6. Taste and adjust seasoning as needed. Serve immediately or refrigerate for up to an hour to allow the flavors to develop and enjoy!

Recipe from Poosh

Pastas · Salads

Pesto Zucchini and Corn Orzo Salad

cathysmahaLeave a comment

Pesto Zucchini and Corn Salad was the perfect side dish for a BBQ or served as main dish. I enjoyed left overs with sliced chicken breast on the top. I used orzo instead of the original recipe with quinoa.

Pesto Zucchini and Corn Orzo Salad

INGREDIENTS:
  • 1 cup quinoa, rinsed (I used orzo instead)
  • 1 3/4 cups water or broth
  • 1 tablespoon olive oil
  • 2 cloves garlic, chopped
  • 4 cups zucchini (~2 medium sized zucchini), diced
  • 1 cup corn, fresh or frozen
  • salt and pepper to taste
  • 1 (15 ounce) can of chickpeas, rinsed and drained (or 1 1/2 cups cooked beans, from 1/2 cup dry)
  • 1/4 cup green onions, sliced
  • 1/4 cup pine nuts, toasted
  • 1/2 cup basil pesto (homemade or store bought)
  • 2 tablespoons lemon juice
DIRECTIONS:
  1. Bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15 minutes, remove from heat and let sit for 5 minutes, covered. (or cook orzo according to package instructions).
  2. Meanwhile, heat the oil over medium-high heat, add the garlic, zucchini and corn and cook until tender, about 12 minutes, before removing from heat and seasoning with salt and pepper to taste.
  3. Mix everything and enjoy!
  4. Option: Garnish with grated/shredded parmesan.

Recipe from ClosetCooking

Mexican Dishes · Soups and Stews

Green Chile Enchilada Chicken Soup

cathysmahaLeave a comment

Green Chile Enchilada Chicken Soup is a quick recipe for busy families. My daughter, Megan, made this one night while I was visiting. Since the family has a love/hate relationship with beans and other ingredients, she served rice and beans separately as well as cheese, cilantro and chips. Each family member was in charge of their final bowl of soup and it was delicious!

Green Chile Enchilada Chicken Soup

INGREDIENTS:
  • 1 tbsp. olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1/2 to 1 can green enchilada sauce (we used 1/2 can to please younger kids)
  • 1/2-1 tsp. oregano
  • 2 boxes chicken broth
  • 2 cups water
  • 2-3 cups shredded, cooked chicken
  • 1.5-2 cups corn
  • salt and pepper
  • Serve with:
    • cooked white rice
    • chopped fresh cilantro
    • cooked great northern beans
    • shredded cheese
    • tortilla chips
DIRECTIONS:
  1. Saute the onion and bell pepper in olive oil until soft.
  2. Add green enchilada sauce, oregano, broth, and water. Bring to a soft boil
  3. Add chicken and corn and simmer for 10-15 minutes.
  4. Serve bowl of soup and add rice, fresh cilantro, beans, cheese and chips as desired.

Recipe by daughter, Megan

Poultry · Salads · Vegetables · Vegetarian

Southwest Shredded Chicken Salad

cathysmahaLeave a comment

Summer Salads are a favorite and this salad is full of protein and healthy vegetables. It is delicious for make-ahead meals. Another rotation in the summer salad schedule!

Southwest Shredded Chicken Salad

INGREDIENTS:
  • SOUTHWEST CHICKEN SALAD
    • 1-1.5 lbs. chicken tenderloin (I used rotisserie chicken)
    • ¾ cup black beans, rinsed, drained and dried
    • ¾ cup red bell pepper, diced
    • ¾ cup chickpeas, rinsed, drained and dried
    • ¾ cup whole kernel corn, rinsed, drained and dried
    • ¾ cup cucumber, cored and diced
    • ⅓ cup shallots, finely diced
    • ¼ cup jalapeno, finely diced (optional)
    • ¼ cup cilantro, chopped small
    • ¼ cup shredded cheddar cheese
    • kosher salt, to taste
    • cracked black pepper, to taste
  • CHILI LIME YOGURT DRESSING
    • ½ cup 0% Greek yogurt
    • 2 tablespoons lime juice, fresh squeezed
    • 2 tablespoons diced green chilis, mild, canned works best
    • ½ teaspoon cumin
    • ½ teaspoon chili powder
    • ½ teaspoon garlic powder
    • ¼ teaspoon kosher salt
    • 2 tablespoons warm water, add more or less based on your preferred thickness
  • OPTIONAL GARNISHES
    • 2 tablespoons green onion, chopped small
    • ½ avocado, thinly sliced
    • 1 lime, cut into wedges
    • tortilla chips
DIRECTIONS:
  1. Boil a pot of water and add the chicken tenderloin. Cook for 15-18 minutes or until the internal temperature reaches 165 degrees. Drain off the water and allow the chicken to cool. Then shred the chicken using two forks. (I used a cooked rotisserie chicken).
  2. Next, grab a small mixing bowl and combine the 0% Greek yogurt, fresh squeezed lime juice, mild canned diced green chilis (with the juice), garlic powder, cumin, chili powder, kosher salt and warm water. Whisk well and set aside. For a thicker dressing add less water, for a thinner dressing add more water. You can adjust based on your preference.
  3. Then, prep all the veggies and herbs. You’ll need, drained and rinsed black beans, drained and rinsed chickpeas, drained and dried whole kernel corn, diced cucumber (be sure to remove the core), diced red bell pepper, finely diced shallots, finely diced jalapeno (remove the veins and seeds).
  4. Add the shredded chicken, vegetables, shredded cheese and herbs to a large mixing bowl. Season with kosher salt and cracked black pepper. Taste and adjust accordingly. Then, pour as much or as little chili lime yogurt dressing as you desire. I used about half. Toss until everything is well coated.
  5. Extra dressing can be stored covered in the refrigerator for three to four days. Garnish with chopped green onions and sliced avocado. Serve with tortilla chips and lime wedges.

Recipe from HealthyishFoods

Appetizers · Mexican Dishes · Salads

Cowboy Caviar

cathysmahaLeave a comment

Cowboy Caviar is an old recipe that was created by Helen Corbitt, famed 1950s Neiman Marcus food director, it was first served as “pickled black-eyed peas” on New Year’s Eve at the Houston Country Club. Soon after, it was dubbed “Texas caviar.” I found this tidbit of history interesting. Cowboy Caviar is great served as an appetizer with tortilla chips. My favorite is to serve it with a cheese, or chicken and cheese, quesadilla. It is also a great topper for any green salad. The recipe made quite a bit and I wondered how I would get through it…never fear…I shared it at a party and leftovers with my daughter, who is now a big fan!

Cowboy Caviar

INGREDIENTS:
  • 3 Roma tomatoes seeds removed, diced
  • 2 ripe avocados diced
  • ⅓ cup red onion diced
  • 15 oz black beans rinsed and drained
  • 15 oz black eyed peas rinsed and drained
  • 1 ½ cups frozen sweet corn thawed (I just usually toss it in the salad frozen unless I plan on eating it immediately, it thaws quite quickly) (Note: Forklore used fresh cooked sweet corn and it was amazing!)
  • 1 bell pepper diced (I used half a green and half a red, but color doesn’t matter)
  • 1 jalapeno pepper seeds removed, diced into very small pieces (or substitute for pepper flakes if you don’t have a jalapeno)
  • ⅓ cup Cilantro finely chopped
DRESSING:
  • ⅓ cup olive oil
  • 2 tablespoons lime juice fresh preferred
  • 2 tablespoons red wine vinegar
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder
  • Tortilla chips for serving
Directions:
  • Combine tomatoes, avocado, onion, black beans, black eyed peas, corn, pepper, jalapeno pepper, and cilantro in a large bowl. Toss/stir well so that ingredients are well-combined.
  • In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.
  • Pour dressing over other ingredients and stir/toss very well.
  • Keep refrigerated. If not serving immediately, be sure to toss/stir well before serving.

Recipe from Spendwithpennies

Mexican Dishes · Soups and Stews

White Chicken Chili

cathysmaha1 Comment

White Chicken Chili is a stick to your ribs, flavorful soup for cold weather. The original recipe does not have corn and thickens the chili with flour and milk. I chose to add cream cheese, inspired by other recipes. I serve with cilantro, cheese and chips but add whatever inspires you.

A great recipe to make for a crowd, perhaps New Years Day!

Crockpot White Chicken Chili

INGREDIENTS:
  • 1 lb. chicken breasts (~2 large chicken breasts)
  • 15 oz. can great northern beans, drained and rinsed
  • 1 can corn, drained
  • 4 oz. can chopped green chiles
  • 1-2 fresh jalapenos, seeded then minced (use 1 for mild chili)
  • 1 shallot of 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • big pinch dried oregano
  • 2 cups chicken broth
  • juice of 1/2 small lime
  • 4 oz. cream cheese, cubed
  • Toppings: green Tabasco sauce, verde sauce, lime wedges, tortilla chips, shredded cheese, chopped cilantro, sour cream
DIRECTIONS:
  1. Add first 13 ingredients: chicken breasts through lime juice into 6 quart crock pot. Stir to combine. Cover and cook on low for 4 hours or until chicken shreds easily.
  2. Remove chicken then shred and place back in crockpot.
  3. Add cream cheese cubed and cook until melted (just a few minutes).

Recipe adapted from IowaGirlEats