Margaret over at A Way to Garden and her friend Deb at Everyday Food’s Dinner Tonight got together and came up with this idea called Food Fest. Basically, the idea is to feature recipes that highlight a fruit or vegetable that is at the height of its season. This week, it’s corn.
Below, you’ll find my contributions. The first is a corn salad I adapted from one I found in Vegetarian Times. And the other recipe is adapted from something I saw in Everyday Food.
Photo by rich66
SWEET CORN SALAD
Ingredients
- 6 tablespoons olive oil
- 1 cup finely minced red onion
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 3 cups corn kernels
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1-1 1/2 cup peeled seeded and diced tomato
- 1/4 cup chopped cilantro
- 3 tablespoons sherry wine vinegar (to taste)
- salt & freshly ground black pepper
Directions
- Heat 2 Tbs. oil in skillet over medium heat, and cook onion 2 to 3 minutes. Add chili powder and cumin, and cook 1 minute more. Cool in bowl. Add corn, peppers and tomatoes to onion. Fold in cilantro.
- Whisk together remaining 4 Tbs. oil and vinegar, drizzle over salad and toss to combine well. Season to taste with salt and pepper, and serve.
TOMATOES STUFFED WITH GRILLED CORN
Ingredients
- 3 ears corn, with husks
- 4 beefsteak tomatoes
- 1 large orange bell pepper, minced
- 1 tablespoon olive oil, plus more for grates
- 1/2 cup chopped scallions
- 1/2 cup crumbled soft goat cheese
- 1 tablespoon white-wine vinegar
- Coarse salt and ground pepper
Directions
- Pull back corn husks, without detaching them from the base of ear. Remove the silk and then pull the husks back over corn.
- Heat grill to high and lightly oil the grate. Arrange corn on the grill. Cover and cook, turning occasionally with tongs, until husks are slightly charred and corn is tender, 15 to 20 minutes.
- While the corn is grilling, cut off the top third of tomatoes. Cut around wall of tomato to loosen flesh. Gently squeeze out seeds. Scoop out the interior flesh but leave the wall intact. Coarsely chop interiors; transfer to a large bowl.
- After removing the ears hold the bottom of hot ears with a towel, peel back husks and all the corn to cool for a few minutes. Then cut the kernels off cob and transfer them to the bowl with tomatoes.
- Add scallions, bell peppers all but 2 tablespoons goat cheese, vinegar, and oil. Season with salt and pepper; toss to combine. Spoon filling into hollowed tomatoes; sprinkle with remaining goat cheese.
{ 5 comments… read them below or add one }
What makes me laugh out loud is that the squirrel is sitting on his own little “balcony,” isn’t he? How appropriate. Thanks for the recipes…the stuffed tomato sounds beautiful, perfect for company.
What a great photo that is.
And your recipes sound delicious! My daughter is a vegetarian and would especially love the second recipe. I’ll pass it along!
Margaret–LOL. I hadn’t thought about it that way. I just thought the photo was cute!
Nancy–One of the hardest things I’ve come across since becoming a vegetarian is finding good looking main course/centerpiece recipes. So much of vegetarian food seems more like a side dish than a main course. So I’m always on the lookout for main dish vegetarian recipes. The original recipe in Everyday Food had bacon in it, but that was easy enough to leave out, and I added bell peppers, because I like them.
Anyway, I hope your daughter likes the recipe!
I have a corn recipe I call Party in a Skillet that is very much like this recipe…but I love the idea of adding goat cheese in…it is so earthy delicious…I will try this recipe tonight! Thanks!!!
Let me know what you think Julie!