Tag Archives: corn recipes

Entertaining: What’s Cooking Labor Day Weekend!

If you are like me, you are finding it very hard to believe that September and Labor Day Weekend are here!  But with that we like to celebrate Labor Day Weekend with friends and family. Here are a few of the recipes I’ll be using to entertaining this weekend!

Part of my holiday weekend will be filling the house with some sunflowers, while I still can. Nothing says late summer more to me than sunflowers! In addition, I’ll be using the best of the produce from the farm stands this weekend and corn is still at it’s peak! I’ll be making some corn hummus with corn leftover from another meal. You need just four extra ears.  This recipe calls for roasting the corn in the oven at 425 for 45 minutes wrapped in foil. I’ve been making my corn like this all summer, it’s easy to prep in advance and really easy to serve a crowd of people. I prep it before anyone arrives, leave it on a tray in the oven and just turn the oven on an hour before I want to serve it warm. Delicious!! so make a few extra and also make Roasted Sweet Corn Hummus

Another favorite meal that is an easy meal for a crowd that is delicious and super simple to make is Brisket with Cola Barbecue Sauce. You’ll love the flavor using your favorite NON-DIET Cola in your sauce!

Wondering what to serve along side this dish , you definitely need some fresh coleslaw. I like to make my Grandma’s Coleslaw with Warm Dressing.  Definitely, a comforting complement to the brisket!

The perfect dessert for a crowd is a crumble and this crumble mixes blueberries and plums for a slightly sweet and spicy dish. You will love my Blueberry Plum Crumble!

If you need a breakfast brunch idea for the weekend, one of my favorite dishes is Vanilla Bourbon Soaked French Toast. I use big thick slices of brioche soaked in vanilla and bourbon. Bourbon? Why not it’s a holiday weekend and the french toast is topped with a  yummy mixed berry and plum compote!

I will definitely try to bake some cookies this weekend to have around the house and in celebration of sunflowers I think I’ll be baking sugar cookies topped with sanding sugar to look like my beautiful sunflowers! Use my Favorite Sugar Cookie recipe!

From by the bay, make great friends and family food memories this weekend!

Maryann

 

Roasted Sweet Corn Hummus

Brisket with Cola Barbecue Sauce

Grandma’s Coleslaw with Warm Dressing

Blueberry Plum Crumble

Vanilla Bourbon Soaked French Toast

Favorite Sugar Cookie

Roasted Sweet Corn Hummus

Inspired by my quest to enjoy the sweet corn this summer which is really at it’s height of flavor I’ve continued to explore using corn in different recipes. This roasted sweet corn hummus has become an instant favorite. It’s also the perfect way to use any leftover corn you might have after a meal, that said don’t wait for leftovers, this recipe is one you will want to try immediately! I was looking for the perfect balance of corn, chickpeas and tahini … 4 ears of corn is perfect to achieve a strong taste of corn in every bite – but the recipe is forgiving so feel free to adjust based on the amount of corn you might have available.

From by the bay, wishing you sweet corn food memories!

Maryann

 

Roasted Sweet Corn Hummus

Ingredients

4 ears of fresh corn, shucked

15 ounces ready to eat chickpeas, drained and rinsed

1/2 cup tahini

6 tablespoons water

3 tablespoons fresh lemon juice

2 tablespoons olive oil

1/4 teaspoon ground cumin

1 1/2  teaspoons fine sea salt

1/2 teaspoon fresh ground black pepper

Optional: additional olive oil and coarse sea salt ( such as Maldon)

Directions

Preheat oven to 425 degrees F.  Wrap corn in a piece on aluminum foil , place on a baking sheet and in the oven for 30 minutes. Remove from oven and take corn out of the foil and place directly on the rack in the oven for another 15 minutes. Remove from oven and cool. Cut kernels off the cob and place half of the corn, into a food processor. Add remaining ingredients and blend until smooth. Reserve 2 tablespoons of the fresh corn kernels and place remaining corn into the food processor. Blend until corn is not quite smooth, so there is some texture to the hummus. Place in a covered container and chill for two hours before serving. To serve place in the shallow bowl. Drizzle hummus with olive oil, sprinkle remaining corn kernels and a touch of coarse sea salt.

Entertaining: What’s Cooking? It’s Yellow!

Here is what’s cooking this weekend by the bay and I’m keeping it yellow, hopefully as yellow as the sun brightly shining in the sky.

To kick off my weekend of sunshine eating, I’m making my Cornmeal and Sweet Corn Pancakes. A delicious start to any weekend, using some farm fresh yellow corn or use your leftover corn from the night before mixed with some corn meal .

Dinner is a nice bowl of Fresh Corn with Shrimp Grits, it doesn’t get better than a bowl creamy grits made with a corn broth, cooked along with shrimp and bacon and splashed with lemon juice to brighten the flavor. Served on the side a nice plate of yellow tomatoes, simply drizzled with a good olive oil and sprinkled with coarse sea salt and fresh ground black pepper. Perfection.

Dessert is a lovely light and lemony pudding using my recipe for Lemon Posset

Sunday Lunch, I’ll be keeping it light and serving Ricotta stuffed PattyPan Squash , I like to find lovely smaller squash to fill and serve on a bed of arugula. Along side this another great yellow dish is Fresh Corn and Zucchini Salad.

A weekend of great food!

From by the bay, wishing you sunny yellow food memories!

Maryann

 

Cornmeal and Sweet Corn Pancakes

Ricotta Stuffed PattyPan Squash

Fresh Corn with Shrimp and Grits

Fresh Corn and Zucchini Salad

Lemon Posset

Entertaining: What’s Cooking this Weekend!

Enjoying another summer weekend,  I think I’ll wake up early and make a batch of my favorite Homemade Granola, perfect with some greek yogurt and all the seasonal berries.

After breakfast and a quick class at the gym it’s off to the farmstand, where I’m bound to find some of my favorite ingredients – sweet corn, kirby cucumbers and some juicy peaches.

I don’t plan to spend much time in the kitchen this weekend, but I will make some quick pickles using my recipe for Pickled Cucumbers with Dill and Lemon.

I’m keeping it simple this weekend, something quick on the grill – one of my favorite chicken recipes is Barbecue Chicken Breasts with Fresh Peach and Jalapeno Sauce

Corn of course is the perfect side dish – anyway you want to serve as long as you eat it the day it’s picked on the farm the freshness is the star of the show – so grill, boil, it’s so fresh you can eat it raw, but if you want to try a new corn side dish, you will want to try my recipe for Corn in a Cup!

Now for dessert, it’s an easy  Stone Fruit Crostata, using the rest of my peaches!  a recipe that is so forgiving and beyond delicious with it’s crispy and buttery crust.

From by the bay, make great friends and family food memories this weekend!

Maryann

Homemade Granola

Pickled Cucumbers with Dill and Lemon

Barbecue Chicken Breasts with Fresh Peach and Jalapeno Sauce

Corn in a Cup

Stone Fruit Crostata

Entertaining: What to Cook for the 4th of July Weekend!

It’s a big holiday weekend – family picnics, barbecues with friends, sun, water, fireworks ….. food is an important part of our celebrations! Here are a few of the recipes, I’ll be cooking over the long weekend. Mornings will start slowly, after that first cup of coffee I’ll be taking out my muffin pan to make Buttermilk Blueberry Muffins

I like to keep lunches light , it’s better for jumping into the pool or to enjoy a game of kanjam so a salad is nice, I’ll probably make a nice Heirloom Tomato Salad with Fresh Ricotta

Keeping it easy for dinner so starting with a great burger topped with my Whiskey Special Sauce

Side dishes are the key, make them in the morning before the day gets going and you can enjoy the day your self, I’m going old school with my Deli Style Macaroni Salad

Another classic side dish with a twist is my Jalapeno Kale Coleslaw, it is a delicious and healthy second side.

If I can find some corn in the farm stand, you can be sure that I’ll be making and although it’s perfect just grilled or even boiled, I’ll like make Fresh Corn and Zucchini Salad

Now for dessert…. I’ll still be taking advantage of all those fresh berries that are around and make my Red and Blue Firework Crisp and if I have time I’m make some star shaped  cookies using My Favorite Sugar Cookies !

From by the bay , wishing you and your family a very Happy 4th of July!

Maryann

Buttermilk Blueberry Muffins

Heirloom Tomato Salad with Fresh Ricotta

Whiskey Special Sauce

Deli Style Macaroni Salad

Jalapeno Kale Coleslaw

Fresh Corn and Zucchini Salad

Red and Blue Firework Crisp

My Favorite Sugar Cookie Recipe

Fresh Corn and Tomato Cilantro Salsa

It’s one of my favorite times of year! Farm stands are filled with the freshest local product , picked in the morning and by late afternoon, I have prepared something for dinner. What I most look forward to is the local corn and tomatoes. This is a quick and easy salsa I made marrying my two favorite summer vegetables into a great salsa, dressed with cilantro and lime. This recipe uses fresh raw corn, fresh and sweet, cut from the cob. The recipe works best when the corn is fresh. I like to use heirloom tomatoes if I can find them and then I make a simple dressing which is much like a pesto using cilantro, although basil would work as well. You can serve this with chips along with you evening cocktail or it makes a perfect side dish. Enjoy!

From by the bay wishing you some lovely salsa food memories!

Maryann

blog corn salsa

Fresh Corn and Tomato Cilantro Salsa

Serves Six

Ingredients

6 ears of corn

1/2 red onion, finely chopped

2 tomatoes, seeded and chopped

2 cloves garlic minced

1 cup cilantro

1/2 cup olive oil

juice and zest of two limes

1 teaspoon honey

1/2 jalapeno, seeded and chopped

2 teaspoons fine sea salt

1/2 teaspoon fresh ground black pepper

Directions

Remove silk and husks from corn. Cut corn off cob and place in a medium bowl. Add red onion, tomato and lime zest. In a blender or food processor add garlic, cilantro, honey, jalapeno, olive oil, lime juice , salt and pepper. Blend until smooth. Pour over corn and tomatoes and mix well. Adjust salt and pepper to taste and serve at room temperature.

blog corn salsa 2

Pumpkin Corn Bisque

blog pumpkin green

This week is unique in that the first half of the week is summer and the second half is fall. The local farm stands look the same way, one side is the last corn of the summer and on the other side you the start of fall, filled with pumpkins and winter squash. This soup does the same thing by mixing the flavors of summer corn and fall pumpkin. It’s a perfect combination that you can celebrate this time of year.

From by the bay, wishing you pumpkin corn filled food memories!

Maryann

blog pump bisque

Pumpkin Corn Bisque

Serves 4

Ingredients

2 tablespoons unsalted butter
3 cups fresh corn kernels ( approx. three ears), or thawed frozen corn
1 small chopped onion
1(15-oz.) can organic pumpkin puree
2 cups unsalted chicken broth
1/2 teaspoon coriander
1/2 teaspoon fine sea salt
1/4 teaspoon nutmeg
1/4 teaspoon fresh ground black pepper
1 cup half and half

Optional : pinch of cayenne along with other spices

Optional : garnish shelled, roasted and salted pumpkin seeds, chopped chives

Directions

In a dutch oven or stock pot  melt butter, add onions and saute until softened, add corn and saute another minute. Add remaining ingredients, except the half and half.  ( include the cayenne).  Bring to a boil, then reduce heat and simmer for about 20 minutes. Let cool, then puree in a food processor. This can be made head and refrigerate.  When ready to serve heat, once heated add half and half. Stir and serve. Garnish with pumpkin seeds and chopped chives.

 

Sweet Corn and Blueberry Ice Cream

 Trying to make the most of this season’s fresh corn, lead me down the path of making corn into a dessert. Summer’s sweet corn makes a wonderful ice cream especially paired with another summer favorite blueberries.  I use both the cut kernels and the cobs with milk, sugar and cream to create this delicious creamy ice cream, mixed and topped with blueberry compote. When you taste the ice cream, it taste familiar and sweet. The taste of corn is subtle and rich. It’s a perfect summer treat!

 From by the bay,wishing you summer sweet corn memories!

Maryann

blog sweet corn ice cream

Sweet Corn and Blueberry Ice Cream

Makes about 1 quart

Ingredients

  • 4 ears fresh young corn, shucked
  • 2 1/2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup sugar
  • 1 1/2 teaspoons xanthan gum
  • 1 cup whole fresh blueberries
  • 1/4 cup sugar

Directions

Cut kernels off each ear of corn and place into a large saucepan. Break cobs into pieces and also add to pan. Add to the pan the milk, cream , 3/4 cup sugar and xanthan gum. Place on medium heat , bring mixture to a low boil for 5 to 10 minutes until mixture is thicken slightly and sugar is dissolved. Remove from heat, remove cobs. Using an immersion blender, puree kernels. ( You can also use a blender to liquidfy but the immersion blender is quickest and easier clean up). Let corn mixture infuse for about an hour and then pass the mixture through a fine sieve into a bowl. When straining make sure you are using the back of a spoon to push the liquid through. Also scrap the liquid from the bottom of the strainer in the bowl. Place bowl in the refrigerator to chill for 2 to 3 hours. In the meantime, to a small sauce pan add blueberries and 1/4 cup sugar in a small saucepan . Place on medium heat until the blueberries start to pop and mixture thickens. Set aside to cool. Make the sweet corn mixer in an ice cream maker according to directions. Right when the ice cream is ready slowly pour the blueberry sauce into the ice cream to swirl one or two times. Pour into a freezer safe container and store in freezer until ready to serve.

 

Blackberry Corn and Jalapeno Salad

This simple and delicious corn salad combines great flavors of the season : corn, blackberries, jalapeno peppers and basil. Fresh lime juice brightens the flavors. It’a a refreshing and colorful side dish , that works with most grilled entrees.

From by the bay, wishing you corn and blackberry food memories!

Maryann

blog corn blackberry

Blackberry Corn and Jalapeno Salad

Serves 4

Ingredients

  • 5 ears of corn, shucked
  • 1/2 red onion, sliced
  • 3 tablespoons fresh lime juice ( 2-3 limes)
  • 3 tablespoons olive oil
  • 1/2 jalapeno, seeded and thinly sliced in half rings
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon fresh ground pepper to taste
  • 6 ounces fresh blackberries
  • 3 tablespoons torn fresh mint leaves

Directions

In a large pot of salted water boiling water add corn for 3 minutes. Drain and immerse in ice water to stop cooking. cool corn down with water. While corn is cooling, place red onion in lime juice and let sit for 10 to 15 minutes to soften. When corn is cool, cut the kernels off the cob. Place kernels in a large bowl, along with the olive oil, red onions with lime juice and jalapeno. Toss well. Add salt and pepper to taste and toss again. Just before serving add the blackerries and mint and gently toss.

 

 

 

Fresh Confetti Corn Salad

Fresh corn is such a treat, nothing beats the taste of corn just picked in the morning and on your plate later that day. I’m at the farm stand straight away when the first ears show up. As the summer progresses and tomatoes are added at the stand well then it’s time for the perfect combination of flavor: corn, tomato and basil salad. It really doesn’t get better when all three are available locally fresh from the farm!
From by the bay wishing you farm fresh food memories!
Maryann
blog corn salad
Fresh Confetti Corn Salad
Serves 4-6
Ingredients
6 ears of corn, cooked
1/2 cup red onion, chopped
3 heirloom tomatoes, seeded and chopped
3 tablespoons olive oil
2 tablespoons lime juice
1 1/2 teaspoons fine sea salt
1/2 teaspoon fresh ground black pepper
handful of basil ( about 1/4 cup)
Directions
Cut corn off the cob and place in bowl . Use hands to separate kernels. To the bowl add the remaining ingredients, except basil. Leave at room temperature. When serving add torn basil leaves, mix again and serve.