Bacon Pea Salad

 A simple side dish made with creamy ranch, blue cheese crumbles and lots of bacon.

This recipe comes from 30 Minute Meals

INGREDIENTS

12 ounces frozen peas - thawed but not cooked

5 ounces frozen corn, thawed but not cooked

1/2 small onion, chopped

3 cloves garlic, finely minced

4 pieces of bacon, cooked until crisp and chopped

1/2 cup Ranch dressing

1/2 cup crumbled blue cheese

INSTRUCTIONS

Drain excess water from peas and corn. Place in bowl.

Add chopped onion, minced garlic, 2/3 of bacon and 2/3 of blue cheese.

Add Ranch dressing and gently stir to combine all ingredients.

Top with remaining bacon and blue cheese.

Refrigerate 2 - 4 hours before serving.

Mexican Street Corn Salad

 Perhaps the only thing better than Mexican street corn is Mexican street corn pasta salad. This is a perfect side dish for any summer barbeque.

INGREDIENTS

7 ounces pasta of your choice (fusilli, rotini or elbow would work fine) Use gluten-free pasta if you have dietary restrictions.

2-3 ears of corn, grilled and kernels removed (about 2 cups of corn kernels

1/2 red pepper, chopped

1/4 cup mayonnaise

1/4 cup sour cream

1/4 - 1/3 cup crumbled cotija cheese - no substitutions!

1 1/2 T. fresh lime juice

1/2 tsp. chili powder

1/2 tsp. garlic powder

1/4 cup red onion, finely diced

1 jalapeno, seeded and finely chopped  (more if you want more heat)

Black pepper to taste

Salt to taste

INSTRUCTIONS

Bring pot of salted water to boil.

Add pasta and cook according to package instructions to al dente. Rinse and drain.

Remove husk and silk from corn. Preheat grill or grill pan to medium high heat. Grill the corn, turning occasionally, until charred and tender. Allow to cool slightly, then cut the kernels off the cob.

Make the dressing by combining mayonnaise, sour cream, lime juice, chili powder and garlic powder.

Season dressing with salt and pepper to taste.

Combine cooled pasta with corn. Add dressing and stir to combine.

Add red onion, jalapeno and red pepper.  Toss until all ingredients are coated with the dressing.

Fold in the cheese.

Sprinkle additional cheese and chili powder over top.

Chicken Cheddar Burgers with Corn Avocado Salsa

 We have had many days this summer with temperature well over 90 degrees. The last thing you want to do is turn on the oven or spend time in the kitchen. This recipe is perfect for those days. 

Recipe Source: cooktoria.com

Ingredients

For the Burgers

1 1/2 lb ground chicken

2 scallions, chopped

1 cup shredded cheddar cheese

1/4 cup mayonnaise

1/2 tsp salt

1/2 tsp pepper

For the Salsa:

1 large avocado, chopped

1 ear of fresh corn, boiled and kernels removed from the cob

1/2 T. olive oil

2 T. chopped fresh basil

1/2 lime, juiced

Salt and pepper to taste

Instructions:

Place chicken in medium mixing bowl. Add cheese scallions, mayo, salt and pepper.

Mix well.

Using a 1/2 cup measure, scoop the chicken mixture and form patties.

Using an outdoor grill or grill pan, cook the patties about 5 minutes per side or until cooked through.

While the burgers are cooking, combine all salsa ingredients.

Serve the salsa on top of the grilled chicken burgers.

Sweet Corn and Zucchini Pie

When zucchini and sweet corn are in season, this is a great side dish. From "Taste of Yum", this crustless pie is cheesy and delicious.

Ingredients

4 Tablespoons butter
1/2 of a yellow onion, diced
2 ears of corn
2 zucchini, sliced very thin - about 2 cups
8 ounces sliced white button mushrooms
1/3 cup fresh basil, sliced thin
1 tsp. dried oregano

1 1/2 tsp salt
6 ounces shredded mozzarella cheese
6 ounces shredded swiss cheese
4 eggs, beaten

Instructions

Preheat oven to 375 degrees.
Heat butter in large skillet. Add onions, zucchini and mushrooms. As they vegetables saute, slice the corn off of the cobs and add corn kernels to skillet. Saute until vegetables are softened and lightly browned. Remove from heat and allow to cool slightly.

Once the mixture has partially cooled, add basil, oregano and salt. Then add cheese (reserving a small amount for the top) and eggs. Stir to combine.
Grease a pie pan (9 inch or larger) with nonstick spray.  Transfer the mixture to the pie pan. Arrange some pieces of zucchini on top so that some zucchini slices lay flat for a nice presentation.  Top with reserved cheese.
Bake for 20 minutes, covered with greased foil. After 20 minutes, remove foil and bake 5 minutes longer to brown on top. Let stand 10 - 15 minutes before cutting into slices.

Super Simple Summer Shrimp Boil

This is an easily prepared and delicious meal.  I prepared it outside on the grill to keep the kitchen cool on a warm summer night. Adpated from Eating Well, this recipe is like a beach party in your own backyard.
 

Ingredients

3 quarts water
1/4 cup Old Bay seasoning
3 Tablespoons fresh lemon juice
1 lemon sliced into wedges
10 ounces baby poatoes
10 ounces large shrimp (unpeeled, raw)
8 ounces andouille chicken sausage, cut into one-inch pieces
3 ears of corn, husk removed and cut in half.
1 large leek, sliced

Optional:  Melted butter for serving

Directions

In large pot or dutch oven, combine water, Old Bay seasoning and lemon juice. Bring to a boil.
Add potatoes and cook 10 minutes. Add corn and cook an additional 10 minutes. Check potatoes by piercing with a knife. They should be almost cooked through. Add shrimp, sausage and leek.
Cook, stirring occasionally, until the shrimp are pink and cooked through.

Using a slotted spoon and tongs, divide the shrimp, sausage, leek, corn and potatoes among four bowls. Ladel one spoonful of cooking broth on top.  Serve with butter, if desired.

Elote Mexican Grilled Corn

Sorry there is no photo. We devoured this corn before we took time to take a picture. This recipe makes regular corn with butter and salt seem very drab! This recipe, adapted from from "I Wash You Dry", is simply delicious.

Ingredients

6 ears of corn
2 Tablespoons mayonnaise
3 Tablespoons sour cream
1/2 cup finely grated Parmesan cheese
1 tsp chili powder
1/2 tsp salt
1/8 tsp black pepper
1 lime, cut into 6 wedges

Instructions

Peel back the corn husks half way down the corn cob, but do not remove. When all layers of husk are peeled back, remove the silk fibers. Then, rreplace the husk around the cob.

Place corn on preheated grill over medium heat. Grill, turning frequently, until the corn is cooked - about 10 minutes.
Then, using a potholder, peel back the husk and return the corn to the grill to lightly char the kernels. Turn frequently so not to burn the corn.

Meanwhile, combine the mayo and sour cream. In another bowl, combine the chili powder, salt and pepper.

Slather the mayo/sour cream mixture over the hot corn with a pasty brush. Sprinkle on the chili powder mixture and then sprinkle on the parmesan cheese.

Serve with a lime wedge.

Summer Shrimp Saute'

This light inviting summer meal features the best farmer's market veggies and  shrimp - and dinner is ready in 15 minutes.

Ingredients

4 slices bacon
2 cups fresh corn kernels, not cooked prior to removing the kernels
1 cup grape tomatoes, halved
1 cup sliced okra
1/2 cup chopped onion
3 cloves minced garlic
1 pound medium  or large sized shrimp -peeled and deveined
1/4 tsp. salt
1/4 tsp pepper
2 Tablespoons torn fresh basil
2 teaspoons fresh lemon juice

Instructions

Cook bacon in skillet until crisp. Remove from pan and crumble.
Remove all but 1 Tablespoon bacon grease from skillet. Reserve extra grease.
Increase heat  to medium high. Add corn, okra and onions to skillet. Saute until lightly browned.
Add garlic and saute one minute longer.. Remove from the pan.
Wipe the pan with a paper towel and add one more Tablespoon of bacon grease. Heat pan over medium high heat.
Sprinkle shrimp with salt and pepper. Add to pan and saute until shrimp are done. Stir in corn mixture, bacon, basil, lemon juice and tomatoes. Stir until all is warmed.

Caprese Corn Salad

A light salad that is a perfection addition to a summer barbeque.
From Just A Pinch Recipes.

Ingredients

2 ears of corn, about 1 cup of kernels
1 1/2 cup grape or cherry tomatoes
1 cup fresh mozzarella, cubed
2 Tablespoons fresh basil, chopped
2 Tablespoons white wine vinegar
1 Tablespoon olive oil
Pinch of sugar
Salt and pepper to taste

Instructions

Boil the corn for 5  minutes. Drain and cool.
When cool enough to handle, cut the kernels off the cob and set aside.
Mix tomatoes, cubed mozzarella, basil and corn in bowl.
Whisk together vinegar, oil, pinch of sugar, salt and pepper.
Toss with the salad mixture. Serve at room temperature or chill until ready to serve.

4 servings.

Corn Relish

The markets are full of Olathe corn in late July, a variety of corn grown in Colorado that is known for its sweet flavor. And when corn is in season, we make corn relish.

Ingredients

8 cups fresh corn kernels, from about a dozen ears of corn
2 cups diced green bell pepper
2 cups diced red bell pepper
2 cups chopped onions
1/4 cup minced garlic
1 Tablespoon pickling salt
2 Tablespoons yellow mustard seeds
1 quart cider vinegar
1 cup water
2/3 cup brown sugar

Instructions

Boil corn for 10 minutes. Remove and place in ice water to chill. Remove kernels from corn cob.
In large nonreactive pot, bring all ingredients to a boil. Reduce heat and simmer for 20 minutes.
Pack the relish into pint-sized mason jars, leaving 1/2 inch headspace. Close jars with hot two-piece caps. Process jars for 15 minutes in a boiling water bath.
Store cooled jars in cool, dry, dark place.

Recipe Source:  The Joy of Pickling by Linda Ziedrich

Grilled Corn and Black Bean Salad

Great for a summer barbeque!

Ingredients

3 ears of corn on the cob, in the husk
1/2 cup fresh lime juice
1/3 cup chopped red onions
3 Tablespoons white vinegar
1/3 cup chopped fresh cilantro (I omit this because I am not a fan of cilantro)
2 teaspoons sugar
2 teaspoons cumin
2 teaspoons chili powder
15 ounce can black beans, drained and rinsed
1 medium lime, quartered

Instructions

Prepare outside grill. Place corn in husk on grill. Grill for 20 minutes, turning every 5 minutes or until corn is lightly browned. Cool. Then, remove husk and cut kernels from cob. Place corn in bowl.
Add lime juice, onion, cilantro, vinegar, sugar, cumin, chili powder and beans.
Stir gently. Cover and refrigerate for one hour before serving.
Serve with lime wedges.

Quick and Easy Corn and Black Bean Relish

A quick accompaniment to grilled meat - great with chicken or pork.

Ingredients

1 cup Zesty Italian salad dressing
1 can (15.5 ounces) black beans, drained and rinsed
1 can (10 ounces) whole kernel corn, drained and rinsed (or equivalent fresh corn)
1 red pepper, seeded and chopped

Instructions

Mix all ingredients together. Allow to chill in refrigerator for several hours before serving.

Zucchini, Corn and Quinoa

A great summer side dish!

Ingredients

3/4 cup dry quinoa
1 1/2 cups chicken broth
Salt and pepper
1 Tablespoon olive oil + 1 teaspoon olive oil
1/2 teaspoon lemon zest
3 cloves garlic minced
1 medium zucchini, cut into eights through the length and then sliced
Fresh corn from three ears of corn
1/3 cup sliced green onion
4 ounces feta cheese

Instructions

Cook the quinoa in the chicken broth according to manufacturer's instructions.
Season lightly with salt and pepper. Let cool slightly and toss with 1 teaspoon olive oil
and 1/2 teaspoon lemon zest

Heat 1 Tablespoon olive oil in large skillet over medium-high heat. Add diced zucchini, corn kernels and garlic.  Saute until the vegetables begin lightly brown, stirring occasionally, about 8 minutes.

Turn off heat. Add quinoa to vegetable mixture. Toss to combine.
Add sliced green onion and feta cheese. Toss lightly.
Serve warm.

Edamame and Corn Salad

This is my favorite summer side.

Ingredients

1 cup frozen shelled edamame
1/2 cup fresh green beans, trimmed and cut in half
3 cups fresh corn kernels (from 4 ears of corn)
4 Tablespoons rice vinegar
2 Tablespoons olive oil
1 teaspoon salt
1 pint grape tomatoes, halved
3 Tablespoons fresh chopped basil

Instructions

Bring lightly salted water to boil in medium saucepan. Add edamame and cook for 3 - 5 minutes. Drain and rinse with cold water.
Bring additional salted water to boil. Add green beans and cook until crisp tender.
Drain and rinse with cold water.
Bring additional water to boil in a large pot. Boil corn until crisp tender.
Drain and rinse with cold water.
Pat all vegetables dry with paper towel if needed to ensure they are dry.
Combine all vegetables in serving bowl.

Whisk together vinegar, oil and salt.
Just before serving, add halved tomatoes to vegetables. Add vinegar mixture and chopped basil.
Stir gently. Serve immediately.

Corn and Basil Tart

A great summer side dish.

Ingredients

1/3 cup butter, softened
2 Tablespoons sugar
1/2 teaspoon salt
3 eggs
2/3 cup cornmeal
2/3 cup flour
1 cup half and half
1 1/2 cups fresh corn kernels, about 3 ears
1/2 cup coarsely chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
Chopped tomatoes and basil for garnish

Instructions

For cornmeal crust

Beat butter for 30 seconds. Add sugar and 1/2 teaspoon salt. Beat until well combined.
Beat in one egg until combined. Add cornmeal and flour.
Form dough into ball and wrap in plastic wrap. Chill for 30 - 60  minutes.

Preheat oven to 350 degrees.
Pat dough onto bottom and sides of 9 inch tart pan with removable bottom.  Ensure that dough is pressed evenly onto sides and bottom by using a small glass to assist in pushing the dough along the edges.
Line pastry with double thickness of foil and bake 10 minutes. Remove foil and bake 4- 6 minutes more.
Meanwhile, in medium bowl, whisk 2 eggs and half and half. Stir in corn, basil, salt and pepper. Pour into pastry shell. Bake 35-40 minutes or until set.
Let stand 10 minutes. Remove sides of pan to serve. Sprinkle with chopped tomato and basil.


This recipe comes from Better Homes and Gardens.

Zucchini and Corn Skillet

This is a great side dish for a barbeque.

Ingredients

3 small zucchini
1 Tablespoon butter
1 Tablespoon olive oil
2 cloves garlic, minced
2 cups fresh corn kernels
1 (2 ounce) jar diced pimientos
1 teaspoon salt
3/4 teaspoon lemon pepper
2 Tablespoon chopped fresh basil

Instructions

Boil corn for 2-3  minutes. Submerge in cold water. Slice the cold kernels off the cob. Cut each zucchini lengthwise into quarters. Thinly slice each quarter.
Melt butter and oil in skillet over medium high heat. Add zucchini and garlic and saute for 3-4 minutes. Add corn and next three ingredients, stirring often and cook an additional 3-5 minutes, until corn and zucchini are tender.
Sprinkle with basil.