Mexican-Style Sweet Corn

Mexican-Style Sweet Corn

 

I found this recipe in Redbook Magazine and knew the boys would especially like it.

I modified it just a bit, reducing the amount of butter their recipe called for.

 

When we lived in Mexico, we enjoyed visiting local parks.  The boys were so young - just toddlers/preschoolers while we were there - and a trip to the park was a big outing :)

 

At all the parks, and lining the streets in the little towns, were fresh fruit and fruit juice vendors.

And one of the most popular street food was Mexican corn on the cob.

And it was muy, muy rico!

 

I was always a little leery of buying food off the street in Mexico, especially for the boys.

But we did enjoy some Mexican corn - what with it being cooked and all :)

 

The corn I remember the most was when we were visiting the rainforest in the state that we lived in, a beautiful lake park.

 

After walking around enjoying the beautiful scenery, we enjoyed some corn.

 

Media Luna

 

 

Brennan (2) at Media Luna

 

I could just squeeze him.  He is so darn cute.

 

 

 

What made it different was that they roasted it on an open grill, then squeezed lime over it, dusted on some cayenne pepper, cheese, and then had mayo or melted butter for you to add if you wanted to.

 

Really, really good!

 

source

 

 

This recipe is for cut sweet corn.  I didn't have fresh grilled, so I used frozen, and cooked it first according to the package, and drained it well.  Then I added it back to the pot.

 

I added in butter and cayenne pepper and let it cook for 3 minutes.

 

Then I removed it from the heat and stirred in grated Parmesan, Kosher salt, and fresh lime juice.

The boys really liked this version.  I think I could use quite a bit more cayenne pepper, especially a dusting on top before serving.  But 1/4 tsp might be enough for your family. 

 

Brennan mentioned this corn from lunch when we were at a play last night. 

How much he loved it. 

 

Didn't have the heart to tell him I finished it off with my dinner :)

 

Looks like I'll be making it again.

 

 

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Buen Provecho!

 

 

 

Delish Summer Salad

Delish Summer Salad

 

This salad comes from my friend, and chef and wellness coach Sandy Thomas.  She shared this recipe with us in a cooking class I took with her last year.  I took this salad to a party for the 4th of July, and made it again for the family last night. 

 

It's really delicious!

 

Cook frozen edamame according to package directions.  I used frozen sweet corn, so I cooked that as well.  Grilled fresh sweet corn would be great!

 

Then I rinsed a can of black beans and a can of cannelini beans and drained them well.  I tossed together the corn, edamame, black, and cannelini beans with grape tomatoes.

 

I mixed up the quick vinaigrette of olive oil, rice vinegar, sherry vinegar, and Dijon mustard.  Once it was emulsified, I tossed it with the vegetables.  Before serving I added ribbons of sliced fresh basil and seasoned with sea salt and pepper.

 

Of course, I made a tomato-less version for my no-tomato eaters. 

 David let them know that our version was not only prettier, but tastier.  They still declined the tomato version :)

 

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Enjoy!

Corn and Chickpea Patties

Corn and Chickpea Patties

I had my first chickpea patty when I took healthy cooking classes with Sandy, Healthy Coach and Natural Foods Chef.  They were delicious.

 

I found several other recipes that were similar and I tried one of them recently - and they were super dry.  There wasn't enough dip to make them palatable.

 

Chickpea Patties are also known as "croquettes" and "burgers".

 

Tonight I made Sandy's version, and they were so much better!

 

I cooked frozen corn and chopped onion in olive oil, then combined the vegetables with corn meal, bread crumbs, herbs, and spices with just a few pulses of the food processor.

 



 

I knew immediately that these were going to be moist.

 

Here is my last iteration.  Waaaay too dry.

 

Once the ingredients were pulsed just to combine, I formed them into patties, dusted them with cornmeal, and heated them for a few minutes on both sides in the same oiled pan I used to cook the onions and corn, spraying on just a little more oil.

 

 

I served them with a Greek yogurt and herb dipping sauce, and delicious!

 

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Enjoy!

Black Bean and Rice Salad

Black Bean and Rice Salad

 

Last week I had friends over and served some light southwestern-y style snacks.

I felt like I didn't have quite enough, so I decided to make a rice salad to go with it.

I used what I had on hand, then topped it with a vinaigrette and it was great!

 

I had leftover brown rice so started with that, heating it up just a bit in the microwave to take off the chill.

Then I rinsed & drained a can of black beans and a can of corn and combined with the rice.

I added a chopped scallion and chopped fresh cilantro.

 

I topped the salad with Honey Lime Vinaigrette that Sandy shared with me.  I had not made it before, but it was really great - and a perfect complement to this rice/bean salad.  I have learned a lot from Sandy during her cooking classes - and I now firmly believe everything tastes better with fresh citrus and herbs!

 

The salad disappeared. 

Brennan even had 3 helpings.

 

 

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Buen Provecho!

 

Tofu Scramble

Tofu Scramble

I have seen Tofu Scramble recipes in many different places.  I decided to combine the recipes and try it out for the family recently.  We all liked it, and I think it's great in place of scrambled eggs if we're ever looking for something a little different.  It's easily customizable and really easy to make!

I started by cook frozen corn and sliced shiitake mushrooms in a little olive oil until the mushrooms were tender.  I added in lemon juice and turmeric, then crumbled in the drained tofu.

 

I let it cook for about 10 minutes until the liquids evaporated and everything was well combined.

 

Then I added in a bunch of chopped romaine and served it hot.

I let everyone season theirs with sea salt, pepper, and hot sauces.

Some added the Tofu Scramble to warm flour tortillas and rolled them up for a breakfast burrito style dish.  I ate mine with warm crusty bread.  It's also good plain.

We had some leftovers that I tried the next day for lunch but I wasn't as fond of it then.
Fresh and warm may be best for this dish.

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Enjoy!

Grilled Corn

Grilled Corn

In the summer especially we like grilled corn.
A lot of times I just boil or grill it without the husks, but this year I tried it with the husks and it was terrific!

I had seen many similar recipes in magazines, on blogs, and on tv for grilling corn in the husk so I adapted these recipes for our family.

You pull the husks back without removing them, and remove the silks.

Then you soak the corn in a bowl of cold water for 20 minutes.

You rub the corn with a lime and brush with garlic butter.

Then you pull the husks back over the corn and grill for 20 minutes.

 

Delicious!

 

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Bon Apetit!