It is the middle of June so we are in the heart of sweet corn season, and this is the perfect summer to get a little more creative with your corn recipes.
Two Bean and Corn Salad
USDA/EatFresh.Org
Ingredients
- 1/3 cup Vegetable oil
- 2 tablespoons Balsamic vinaigrette
- 1 teaspoon Cumin
- 1 (15-ounce) can black beans drained and rinsed
- 1 (15-ounce) can Great Northern beans drained and rinsed
- 3 Stalks celery chopped
- 2 cups Frozen corn thawed
- 1 Medium red bell pepper chopped
- 1 cup Red onion chopped
- ? cup Fresh cilantro chopped
- 2 Small jalapeño peppers seeded and chopped (optional)
Directions
- In a large bowl, whisk oil, vinegar, and cumin.
- Add remaining ingredients and toss to coat.
- Serve immediately or refrigerate for up to 1 hour to allow flavors to blend.
Corn, Blueberry and Wild Rice Salad
(USDA/EatFresh.Org)
Ingredients
- 2 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 2 teaspoons Honey
- ½ teaspoon Ground cumin
- ½ teaspoon Salt
- 1.5 cups Fresh or frozen corn kernels
- 1 cup fresh or frozen blueberries
- 1 cup Wild riceBrown rice cooked and slightly warm
- 1 Cucumber finely diced
- ¼ cup Red onionScallions finely diced
- ¼ cup Fresh cilantro chopped
Directions
- Make the dressing: In a large serving bowl, combine lemon juice, olive oil, honey, cumin, and salt. Whisk together with a fork.
- Add corn, blueberries, rice, cucumber, onion, and cilantro. Stir together all ingredients to coat them evenly with dressing.
- Serve immediately, or cover and refrigerate 1 hour to let flavors meld.
Three Sisters Succotash
USDA/EatFresh.Org
Ingredients
- 3 tablespoons Olive oil
- 1 Onion finely diced
- 1 teaspoon Salt
- ½ Red bell pepper finely diced, divided
- ½ jalapeño chile seeded and minced (optional)
- 6 Cloves garlic minced
- 1½ teaspoons smoked paprika
- 1teaspoon Ground cumin
- 1 Small butternut squash cut into ½-inch cubes
- 2 cups fresh or frozen corn (thawed)
- 2 cups canned pinto beans drained and rinsed
- 2 cups low-sodium vegetable stock
- Ground black pepper to taste
- ½ cup finely chopped cilantro
- Lime wedges
Directions
- Heat olive oil in a skillet. Add the onion and sprinkle with salt. Cook, stirring, until nicely golden.
- Add half the bell pepper, chile, garlic, paprika and cumin. Stir and cook for 2-3 minutes, or until fragrant.
- Add beans, corn, squash and stock. Bring to a boil.
- Lower heat, cover and simmer just until vegetables are tender, about 15 minutes. Remove the lid. Continue cooking for 5-10 minutes to cook off the liquid and caramelize the vegetables.
- Season with black pepper. Sprinkle with cilantro and the remaining, uncooked bell pepper. Serve with corn tortillas or whole-wheat pita, along with lime wedges.
Slow Cooker Salsa Chicken
USDA/EatFresh.Org
Ingredients
- 1 pound Chicken
- 1 cup salsa (jarred or make your own)
- 2 cups assorted beans and/or veggies (such as corn, peppers or onions)
Directions
- Cover chicken with salsa, beans and veggies in slow cooker.
- Cook on LOW for 6-9 hours. The cooking time will vary with the type of chicken meat and size of pieces.
Corn and Squash Sauté
USDA/EatFresh.Org
Ingredients
- ½ tablespoon Vegetable oil
- 1 cup Onion chopped
- 1 cup Fresh or frozen corn thawed
- 1 cup Zucchini chopped
- 1 teaspoon Oregano dried
- ¼ teaspoon Salt
- 2 Cloves garlic chopped
- 1 Poblano pepper seeded, chopped
- ¼ cup Queso Fresco cheese crumbled
Directions
- In a medium nonstick skillet, heat oil over medium-high heat.
- Add onion and cook for 10 minutes, stirring frequently.
- Add vegetables and seasonings to skillet and cook for 8 minutes more, stirring occasionally.
- Sprinkle with cheese and serve hot.