Take A Bite

My parents love to do family dinners at their house as many Sundays as we can all get together. I love helping plan the menu and going out for a grocery shop after church. Once summer hits it's usually some kind of grilled or smoked meat by my dad, summer veggies as sides and a fruity cobbler, pie or ice cream for dessert. When it comes to sides I want corn corn corn. Give me all the corn.

My dad and I have been into this skillet corn where we basically just shuck a bunch of corn and sauté it with butter in a skillet with onions, peppers and a jalapeño. I came up with this charred corn salad based on a recipe from Bon Appétit. I haven't been able to make it for the fam yet, but I think after posting this they may be requesting it. That was kind of conceited of me...it's okay if y'all don't want me to make it. But for all you readers, it's delish, and you should make it!

Charred Corn Salad with Feta, Basil and Jalapeño
serves 2 (because I only cook for myself, but can easily be doubled)

Ingredients:
2 ears of corn
1/2 of a shallot, thinly sliced
1/2 jalapeño, sliced thin on a mandoline (you can use less if you can't handle the heat)
1-2 Tbsps. lime juice
salt and pepper
2 Tbsp. vegetable oil
2 oz feta cheese
a few basil leaves, chifonnade

Directions:
Place a grill pan over medium heat. Cut kernels from one ear of corn. Combine in a large bowl with shallot, jalapeño, lime juice and s&p.

Brush your other ear of corn with 1 Tbsp. vegetable oil. Char the corn on the grill by rotating it so all sides get some heat, 10-12 minutes.

Cut the kernels from the grilled piece of corn and add to the bowl. Add the remaining tablespoon of vegetable oil, feta cheese and basil. Season with more s&p if needed and serve while still warm.

Annie

Say hello to one of my favorite meals. Hiiiiiiii favorite meal!!!

You may remember when I first made this dish early last fall, but I recently made it again and now it's time to share the recipe. Last September I was gifted a huge sack of Olathe Sweet Corn from two of my friends. Corn, a pretty random thing to give someone, but they brought it all the way back from Colorado knowing I could turn it into something. Olathe is a teeny tiny town known for their "agricultural jewel," the Olathe sweet corn.

I turned my huge sack of corn into Naturally Ella's Corn Cakes with Roasted Zucchini Salsa. It was amazing to say the least. Corn, zucchini, and red onion are some of my favorite ingredients. With summer on the horizon, it was time to make this warm weather meal again. I had to sub the Olathe corn for whatever average corn they had at Target, but it still did the job!

The corn is shaved off the cob then mixed with some cilantro, red onion, egg, seasoning and flour to make the cakes. I use whole wheat flour because I like the nutty and denseness it gives the cakes. I used an ice cream scoop this time to measure out the perfect size cakes. Then you just pan fry them in a skillet until brown.

While the corn cakes are in the oven, you would have first gotten the veggies in the oven to start roasting them. Once it comes out, lime juice and more cilantro is mixed over the top!

Corn Cakes with Roasted Zucchini Salsa adapted from Naturally Ella
serves 2

Corn Cake Ingredients:
1/2 red onion, finely diced
1 Tbsp. olive oil
2 ears sweet corn
1/3-2/3 whole wheat or AP flour
1/4 tsp. baking powder
1 egg
1 Tbsp. honey
2 Tbsp. lime juice
1/4 tsp. salt
1/4 cup cilantro, chopped
1 Tbsp. olive oil

Salsa:
2 cups cubed zucchini
1/2 red onion, roughly diced
1 jalapeño, minced
1 Tbsp. olive oil
1/4 tsp. salt
1 Tbsp. lime juice
1/4 cup cilantro, minced
1/4 cup goat cheese, feta or cojita cheese (optional)

Directions:
Preheat oven to 400˚. Toss cubed zucchini with onion, jalapeño, olive oil, and salt. Roast until zucchini has turned slightly brown, 20-25 minutes. Remove and toss with lime juice and cilantro.

While the salsa is roasting, heat olive oil over medium heat in a skillet. Add in onions and cook until translucent, 4-5 minutes. Remove corn from cob and stir in to onions, continuing to cook until corn becomes soft, 4-5 minutes. Remove from heat and place mixture in a bowl. Add ⅓ cup flour, baking powder, egg, honey, lime juice, salt, and cilantro; stir until well combine. Add more flour until mixture pulls together and can form patties.

Divide batter in to 5-6 patties. I found that an ice cream scoop measures out perfect sized patties. Heat olive oil over medium heat. Pat in to a thick round disc. Fry on each side for 5-6 minutes until browned. Once out of the pan I sprinkle with a little extra salt.

To serve, place a few patties on a plate and sprinkle with roasted salsa and a little cheese! I like to also do a little bit of verde salsa if you have it on hand.

Here is a glimpse at my first go around with corn cakes. I added some feta cheese which is what the original recipe calls for. I may have forgotten to get some at the store this time so that's why it got left off...Head to the store or Olathe, Colorado and get yourself some corn so you can whip up this perfect summer meal!

Annie