This post features a bunch of recipes. Not only is there the salad and dressing, but I also want to share this simple way to make baked chips. I served it with leftover vegan cashew avocado “cream” from these incredible tofu tacos I discovered on Love and Lemons.
To make the salad (I measured nothing):
Put some chopped romaine lettuce in a bowl.
Top with the following: I chose to do it cobb-salad style, but you can toss it all together, too. Go loco.
- cherry tomatoes
- grilled corn (Soak it first for about a half an hour. Grill on medium-high for about 10 minutes, rotating a few times. Then, let it cool and cut it off the cob)
- shredded carrots
- chopped red bell peppers
- thinly sliced red onions
- drained black beans
- optional: shredded cheddar cheese
- You can also do: avocado, jicama, etc.
Basic cilantro-lime dressing:
Blend the following until smooth:
- 2 handfuls of cilantro
- juice of 2 limes
- a little bit of honey (or agave or sweetener of your choice)
- a few tablespoons of olive oil
- water to thin out as needed
For the chips:
- Preheat oven to 350 degrees
- Prepare oil: Mix together a few tablespoons of olive oil with spices of your choice. I did a few shakes of cumin and paprika, and then a few pinches of salt.
- Put a stack of corn tortillas on a cutting board and cut them into sixths (first cut in half and then cut each half into thirds)
- Arrange tortilla triangles in a single layer on a cookie sheet (no overlapping) and brush both sides with the oil mixture. Bake for 20-25 minutes, or until slightly brown and crispy.
- Serve with salad and dip of choice.
After a recent encore viewing of Forks Over Knives, several of us were inspired to cook some plant-based foods last night. On the menu were spicy peas, sweet corn salad with cucumbers and tomatoes, and this grilled corn, zucchini, and bell pepper salad with black beans and barley. Thanks for Oh She Glows for this recipe. If you dice instead of chop the vegetables, you can have more of a relish/salsa for chips. Because everything is better on a chip.
- 3 bell peppers (any color–I used a few beautiful purple peppers that turned an unappetizing gray after grilling)
- 2 zucchinis, sliced in half lengthwise
- 6 ears of corn, husk removed
- 1.5-2 cups cooked black beans (or one 15oz can)
- 1/2 cup uncooked wheatberries (I used barley since that was available)
- 3 tbsp extra virgin olive oil
- 1/4 cup fresh lime juice (2 limes) I’m sure lemon works too
- 2 tbsp balsamic vinegar
- 2 small garlic cloves, minced
- 2 tbsp minced fresh cilantro (or herb of choice)
- 1 tsp maple syrup (or other sweetener)
- 1 tsp Dijon mustard
- Salt and Pepper, to taste
1. Preheat the grill over medium heat. When it’s ready add the corn, rotating every few minutes. After about 10 minutes, add the zucchini and bell peppers. No need to chop the peppers, you can leave them whole. Grill for another 10 minutes, rotating frequently, until lightly charred.
2. Meanwhile, cook your grains on the stovetop (if using them) according to package directions. In a small bowl, whisk together the dressing ingredients and adjust to taste.
3. When vegetables are done on the grill, cool, and then remove corn and chop the peppers and zucchini. Mix the drained and rinsed beans, grains, dressing, and vegetables together in a large bowl. Add a generous amount of salt and pepper, to taste. Will keep for a few days in the fridge.
This soup is smoky and spicy. (To turn down the heat, use less chipotle chili powder). You can make a meal of it by serving it with a crusty bread and a green salad. I found the recipe in Williams Sonoma’s catalog. It is called, “Sussman Brothers’ Roasted Corn Soup with Tomato.” I did a little research and learned that Eli and Max Sussman are the chefs at Mile End and Roberta’s, two of my favorite restaurants in Brooklyn. It is no surprise that this recipe was a winner. I had never cooked a red pepper as described in this recipe. I was doubtful, but it turned out well.
- 2 ripe but firm tomatoes
- Kernels from 6 ears of fresh corn (about 3 cups)
- 2 red bell peppers
- 1 yellow onion, chopped
- 1 red onion, chopped
- 3 garlic cloves, minced
- About 2 1/2 cups low-sodium chicken broth, plus more as needed
- 1 tsp. chipotle chili powder
- 2 Tbs. salt
- 1 cup heavy cream
- Sliced avocado for garnish
- Extra-virgin olive oil for drizzling
- Paprika for garnish
- Preheat an oven to 375°.
- Put the tomatoes in a lightly greased glass baking dish. Roast until the skins darken and the tomatoes are caramelized, about 30 minutes. Remove from the oven and let cool. Keep the oven on.
- Spread the corn in a single layer on a baking sheet. Roast until the edges begin to turn golden brown, 10 to 15 minutes. Meanwhile, when the tomatoes are cool enough to handle, peel off the skins and discard. Set the flesh, with the juices, aside in the baking dish. Remove the corn from the oven and let cool.
- Place 1 bell pepper on each of 2 gas burners. Turn the burners on high and sear the peppers directly over the flame, using tongs to turn as needed, until the skins are blackened all over, 10 to 15 minutes total. (Or place the peppers under the broiler and broil, turning as needed, until charred and blistered on all sides, about 15 minutes.) Transfer the peppers to a brown paper bag and close tightly. Let stand for 15 minutes, then remove the peppers from the bag. Remove and discard the skins, core and seeds.
- In a soup pot, combine the tomatoes, bell peppers, yellow and red onions, garlic and corn, reserving a handful of the roasted corn for garnish. Add just enough broth to cover the vegetables and bring to a boil over high heat. Reduce the heat to medium-high and cook until the vegetables are very tender, about 10 minutes. Stir in the chili powder and salt.
- Using an immersion blender, blend the soup until smooth. While blending, slowly drizzle in the cream. Ladle the soup into individual bowls. Garnish each portion with a couple of avocado slices, a few drops of olive oil, a scattering of the reserved roasted corn and a sprinkle of paprika. Serve hot. Serves 4.
My parents went out east to go for a bike ride. They came back with a bushel of corn. Apparently it was a bargain. As a result, I got a fridge full of corn! (Yes, you are supposed to refrigerate corn if you are not going to use it that day.)
What to do with the surplus of corn? I wanted to make a corn chowder that didn’t require me to drink a cup of heavy cream. Enter coconut milk. This chowder would go really well with a side of basmati rice. This recipe comes from The Food Network’s site.
- 4 ears corn
- 2 cups diced red-skinned potatoes (about 12 ounces)
- 3/4 cup chopped scallions
- 2 tablespoons grated peeled fresh ginger
- 4 cloves garlic, smashed
- 8 black peppercorns
- 1 stalk lemongrass, cut into thirds (optional)
- 4 tablespoons unsalted butter
- Kosher salt
- 1 red jalapeno pepper, seeded and minced ( I used green jalapeño–keep the seeds in if you want some more heat)
- 1 13.5-ounce can coconut milk (I used the light version)
- 8 fresh basil leaves
- 8 fresh mint leaves
- 4 radishes, thinly sliced
- 1/4 cup roughly chopped fresh cilantro
- Juice of 1/2 lime, plus lime wedges for garnish
- 1 tomato, seeded and diced
- Cut off the corn kernels; set aside. Combine the cobs, 1 cup potatoes, 1/2 cup scallions, 1 tablespoon ginger, the garlic, peppercorns and 5 cups water in a pot. Smash the lemongrass, if using, and add to the pot. Bring to a boil, then simmer for 25 to 30 minutes.
- About 10 minutes before the broth is finished, melt the butter over medium-high heat in a separate pot. Add the remaining 1 cup potatoes, season with salt and cook until slightly soft, 5 minutes. Add the remaining 1 tablespoon ginger and the jalapeño; cook 1 minute. Add the corn kernels; cook until the vegetables are just tender, 3 to 4 minutes.
- Strain the broth, pressing out as much liquid as possible; discard the solids. Add 2 cups of the strained broth to the potatoes and corn; bring to a boil, cover and simmer for 10 minutes. Add the coconut milk, basil and mint; season with salt. Stir until simmering. Remove from the heat and add the radishes, cilantro and lime juice. Top with diced tomato and the remaining 1/4 cup scallions and serve with lime wedges.
- 6 ears of sweet corn, boiled for 5 minutes in salted water, cooled
- ½ Vidalia Onion chopped
- ½ Red or Orange sweet pepper chopped
- 24 medium shrimp, peeled and deveined cooked for 2 minutes in boiling
- water (preparing shrimp in advance: boil, cool put in sealed plastic bag with a little
- lemon juice and olive oil)
- 1/3 cup Tarragon Vinegar
- ¼ cup Olive oil
- 1 teaspoon salt
- 1 teaspoon Dijon mustard
- 1 large bunch of tarragon. Remove leaves from tough stems, chop finely,
- should be around ¼ cup
- Combine salt vinegar and mustard, add tarragon, whisk in olive oil.
- Add onion and pepper, toss. Cut corn off the cob and add to salad.
- Toss, add shrimp. Store in fridge, and serve cool or room temperature.
That is not a typo. This is Mexican Street Corn made with Indiana Sweet Corn. I had my first Mexican grilled street corn in Red Hook by the ball fields several years ago, and now I’m hooked. Clearly not the healthiest of side dishes, it went really well with a lighter grilled tequila lime Amish chicken breasts. (Let me know if you want that Barefoot Contessa recipe)
To make it into a much-less-messy-salad-version, just follow all the directions below and then cut the corn off the cob once it is cool enough to handle. Otherwise be sure to have lots of napkins nearby.
This recipe comes from Cook’s Illustrated’s Summer Grilling 2011 issue.
- vegetable oil for cooking grate
- 1/4 cup regular or light mayonaise
- 3 tablespoons sour cream
- 3 tablespoons minced fresh cilantro leaves
- 1 medium garlic clove, minced
- 3/4 teaspoon chili powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 4 teaspoons juice from 1 lime
- 1 ounce queso fresco or Cotija cheese , crumbled
- 4 teaspoons vegetable oil
- 1/2 teaspoon kosher salt or 1/4 teaspoon table salt
- 6 large ears corn, husks and silk removed
- Turn all gas grill burners to high and heat grill with lid down until very hot, about 15 minutes. Scrape and oil grate (Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate.)
- While grill is heating, combine mayonaise, sour cream, cilantro, garlic, 1/4 teaspoon chili powder, black pepper, cayenne, lime juice, and cheese in large bowl; set aside.
- In a small bowl, combine oil, salt, and remaining 1/2 teaspoon chili powder. Brush the oil mixture onto the corn.
- Grill corn over high heat, turning occasionally, until lightly charred on all sides, 7 to 12 minutes total. Remove from grill and place in bowl with mayonaise mixture; toss to coat evenly. Serve immediately.
This is basically an easy fresh salsa over a bed of greens. We arrived in Indiana after a long day of traveling, and I wanted a salad with a bunch of Sweet Corn Charlie’s vegetables. Okay, so the avocado is not from Indiana, but the others are!
1 tomato, chopped
1 avocado, chopped
Kernels from 1 ear of raw sweet corn–must be very fresh!
1 head red leaf lettuce
2 tablespoons olive oil
Juice of one lemon
Mix together chopped avocado, tomato, and corn. Add olive oil, lemon, salt and pepper until thoroughly coated.
Pour mixture over greens. Enjoy!