Posts Tagged ‘Corn’

Shrimp, Black Bean, and Tomato Salad with Feta and Spicy Southwest Dressing

Monday, June 16th, 2014

Shrimp, Black Bean, and Tomato Salad with Feta and Spicy Southwest Dressing

So it’s almost 5 o’clock on a random weekday afternoon. Your bestie sends you an email saying she has the evening free, and she wants to pop by for a visit around 7.

Your fridge is empty (ironically, tonight was going to be grocery shopping night), and you scramble to think about what you can pick up for a quick, easy, and delicious dinner.

I have you covered with this lovely dish. (more…)

Chicken, Corn, and Bell Pepper Enchiladas

Friday, February 21st, 2014

Chicken, Corn, and Bell Pepper Enchiladas

A while ago, a reader requested recipes that freeze and reheat well. Things like casseroles or stews that make good gifts for neighbors or new moms, or are perfect for keeping stocked in your own freezer for busy nights. (more…)

Warm Roasted Red Onion + Corn Salad

Monday, August 12th, 2013


I go crazy for onion. I’m the girl who orders her sandwiches/burgers/pizza/omelet/salad with extra, extra onion. And even with double extra, I find that most places are still a bit too skimpy with the onion for my liking. (Good thing my hubby is an extra, extra onion kind of guy too.)

Normally I’d say this salad is all about the onion for me…because just look below and see how gorgeous that roasted red onion is. (more…)

Quinoa Corn Patties with Cool and Creamy Onion Dip

Wednesday, August 17th, 2011

Quinoa Corn Patties with Cool and Creamy Onion Dip

Corn is amazing this time of year…it’s almost as sweet as candy! It’s definitely one of my favorite sides for any grilled meal, and usually (since I’m a little corn-crazy), I end up grilling or steaming a few too many ears of it.

That’s always a good thing though! (more…)

Roasted Corn with Indian-Spiced Yogurt Sauce

Tuesday, August 24th, 2010

At the peak of corn season when fresh, local corn is at its finest, my favorite way to eat it is steamed on the cob.  I may add a touch of salt or butter, but other than that it needs nothing else.  After I’ve had my fill of eating corn on the cob this way for countless meals, I like to switch it up a little and look for different ways to make it.  This dish was inspired by a recipe I came across last winter in an Indian cookbook that I had bookmarked to make during corn season. 
The sauce has deep flavor from the onions and complexity from the spices.  It’s creamy and looks absolutely indulgent, but is actually yogurt-based and completely healthy.  I thought the sauce was a great pair with the corn’s sweetness.  As delicious as this sauce was with corn, during corn season I still prefer my old standby of fresh, steamed corn on the cob.  If you find you’re in the mood for a new way to eat corn, this is definitely worth a try though.  Also, I think it would be a great way to dress up frozen corn in the middle of winter.
A Note on Heating Yogurt:  Be sure to mix the yogurt into ingredients that are completely cooled and then heat it gently over low heat.  However, even if you do everything right your yogurt can still curdle.  (Such is the nature of yogurt.)  Mine did.  The good news is that this is one kitchen crisis that is easily solved.  Just mix together 1/2 TB cornstarch and 1 TB cold water; add this mixture to the sauce and bring the sauce up to a simmer, then remove from heat and proceed as normal.

Roasted Corn with Indian-Spiced Yogurt Sauce  (Adapted from Best Ever Indian Cookbook)

(Yield:  4 servings)

4 ears of corn on the cob, husks removed

2 TB canola oil, divided

1 small-medium onion, grated

1 clove garlic, grated

1/2-inch piece fresh ginger, grated

1 tsp sugar

1/4 tsp turmeric

1/8 tsp cumin

1/8 tsp chili powder

2 curry leaves*

1/4 c plus 2 TB plain, low-fat yogurt

1/2 TB cornstarch mixed with 1 TB cold water**

Salt and pepper

1 scallion, thinly sliced (optional, for garnish)

Preheat the oven to 425F.  Cut each ear of corn into 2 pieces, then toss the corn with 1 TB canola oil and a pinch of salt and pepper.  Roast at 425F for 15 minutes, then turn the oven down to 350F and roast 20 minutes.  Flip the corn a couple times (or carefully give the pan a good shake) while cooking.

In a medium skillet over medium-low heat, combine the remaining 1 TB oil with the onion, garlic, ginger, sugar, turmeric, cumin, chili powder, curry leaves, 1/4 tsp salt, and a pinch of pepper.  Cook until thickened and browned (about 10-12 minutes), stirring occasionally.  Cool the onion mixture, then stir in the yogurt.  Cook on low heat until warm, stirring frequently.

If your sauce curdles, whisk in the cornstarch slurry, bring to a simmer (stirring constantly), then remove from heat and continue as normal.**

Taste the sauce and add salt, pepper, and/or sugar as desired.  Serve the corn topped with the sauce.  Sprinkle the sliced scallion on top if desired.

*Curry leaves are available at Asian markets.

**You will only need the cornstarch slurry if your yogurt curdles.

Vegetable Fritters

Sunday, July 11th, 2010

Fritters are a the perfect summertime dish to help use up veggies from your garden.  They’re super versatile – you can substitute any veggies that you like or have on hand.  Serve them as appetizers, or they make a delicious side dish along with fish or chicken off the grill, but in the summer when I’m in the mood for a light meal I think they make a fantastic lunch or dinner by themselves.

I’m sending this recipe to Reeni of Cinnamon & Spice for her Side Dish Showdown.  July’s theme is Anything Goes! 

I’m also sending this recipe off to Chaya of Sweet and Savory for My Meatless Mondays!

Vegetable Fritters
(Yield:  Serves 4 as a side dish or 2 as a main)
1 medium zucchini, diced small (about 2 c diced)
1 small ear cooked corn, cut of the cob (about 1/2 c to 3/4 c corn)
3 spring onions (white and green parts), thinly sliced (reserve 2 TB of the thinly sliced green parts)
1/4 c all-purpose flour
1/2 tsp salt
1/4 tsp pepper
2 large eggs, beaten
1/2 c low-fat sour cream
1/4 c plain, low-fat yogurt
1/4 tsp seasoned salt
Canola oil (for shallow frying)
Large skillet
Preheat the oven to 200F.  In a small bowl, toss together the zucchini, corn, spring onions, flour, 1/2 tsp salt, and 1/4 tsp pepper.  Stir in the beaten eggs just until combined.  Pour enough oil into a large skillet to generously coat the bottom.  Heat the skillet over medium to medium-high heat, then drop the vegetable batter by the rounded tablespoonful into the hot oil and cook until golden brown on both sides, flipping once (about 5 minutes per side).  Turn the heat down if the fritters start to brown too quickly. 
Once the fritters are cooked, transfer them to a paper towel-lined plate to drain any excess oil, then transfer them to a baking sheet and keep them in warm the oven until all the fritters are made.  Repeat this process until all the batter is gone. 
In a small bowl, combine the sour cream, yogurt, seasoned salt, and 1 TB sliced spring onion greens.
Serve the fritters garnished with the sour cream mixture and the remaining 1 TB of sliced spring onion greens.

Roasted Corn Chowder

Sunday, May 16th, 2010

Like many other veggies, when corn is roasted, its naturally sweet, nutty flavor is brought out.  The beauty of oven-roasting canned corn is that you don’t need to wait for outdoor grilling weather and corn to be in season to enjoy this delicious dish.  This chowder was served as a first-course as part of my Mother’s Day Menu.  The lovely flavor of roasted corn is highlighted in this easy dish that takes less than half an hour to make.

I’m sending this recipe off to Chaya of Sweet and Savory for My Meatless Mondays.  Be sure to check it out for some excellent vegetarian inspiration!

Roasted Corn Chowder

(Yield:  4-6 first-course servings)

1 can corn, drained (if corn is in season, feel free to use 2-3 ears of corn on the cob)

1 medium starchy potato, peeled and diced

1 leek (white and light green part only), thinly sliced and cleaned

1 small clove garlic, minced

2 TB olive oil, divided

1 1/2 c milk (low-fat or fat-free is fine), plus a splash more if needed

1 chicken (or vegetable) bouillon cube

1 bay leaf

Salt and pepper

Fresh chopped chives (for garnish)

Preheat the oven to 425F.  Toss the corn together with 1 TB oil and a pinch of salt and pepper.  Spread it in an even layer on a large baking sheet.  Roast for about 18 minutes (stirring once halfway through), or until it starts to turn golden brown in spots.

In a medium pot, heat the remaining 1 TB oil over medium-low heat; add the leek and sauté until softened but not yet turning golden brown (about 5-7 minutes), stirring occasionally.  Add the garlic and sauté another 1-2 minutes, stirring constantly.  Add the potato, milk, bouillon, and bay leaf, then turn up the heat to medium-high and bring it up to a simmer (uncovered).  Once it reaches a simmer, turn the heat down a bit and let it simmer for about 3-5 minutes, or until the potatoes are fork-tender.  Remove the bay leaf. 

Let the soup cool slightly, then transfer it to a blender or food processor and pulse until it’s almost smooth (leaving a few lumps is better than overprocessing; if overprocessed, the potatoes will turn gummy).  If you prefer a bit more texture, you can puree only half of the soup so there will still be whole chunks of potato. 

Transfer the soup back to the pot it was cooked in and add the roasted corn (add a splash of milk if the soup is too thick).  Heat the soup over low heat, just until warmed.  Taste and season with salt and pepper.  Serve garnished with fresh minced chives.

Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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