Corn gets a bad rap. It’s so extorted by the government, abused by the food industry, and completely misunderstood. When it’s non-engineered straight from the garden sweet summer goldenness — it can only be called yummy in my tummy.
Gather: 4-6 ears fresh corn
1/2 cup mayonnaise (eye-ball it)
1/2 cup butter, softened
A healthy sprinkle of and fresh cracked pepper
Dash of chili powder & cayenne pepper
Mix. Slather on semi-cooled corn fresh from the grill.
1/4 cup queso fresco, crumbled (though I have used parmesan before)
Grill the corn in the husks. Shuck. Slather. Devour.
Grilled Corn & Black Bean Salad
(perfect for Meatless Monday)
4 ears of corn, grilled & kernels removed from cob
1 red onion, chopped
1 large handful of cilantro, chopped
1 can black beans, drained & rinsed
1 avocado, cubed
1 handful of cherry tomatoes, halved
olive oil, salt & pepper
In a large bowl, add: cilantro, tomatoes, red onion, drained beans, and avocado – set aside.
Dress with avocado & lime juice, seasoned with agave and chili powder. Enjoy! Healthy cholesterol lowering monounsaturated fat from the avocado, protein & fiber from the black beans, along with lycopene and vitamin C from the tomatoes. The taste gets a boost from the cilantro and lime. Relish in the fact that it is filling & hearty despite being vegetarian.
Poblano Corn served with Grilled Red Snapper
2 roasted and seeded poblano peppers, chopped
4 ears of fresh corn, cut off cob
1/2 red onion, chopped
2 cloves garlic, chopped
1/4 c crumbled queso fresco
1 big handful cilantro, chopped.
Salt and pepper to taste
Olive oil, as needed for sauté
Sauté onion in olive oil until soft. Add garlic, peppers, and corn; season to taste. Sauté until corn is done. Add in cilantro and quest fresco. Serve warm.
Hungry for more? Try Cornmeal Crusted Tilapia with Spicy Corn Relish or Roasted Veggie Quesadillas (w/ or w/o chicken – easy for Meatless Mondays!)
Gather: sautéed spinach, leftover grilled corn, chopped onion & red peppers, and Monterrey Jack cheese
Melt: Melt butter over medium heat in a thick sauté pan. Heat a tortilla in butter, pile on toppings, fold over, and watch it become golden gooey goodness.