Tag: corn

Breads, Pasta, Rice, Grains, gluten-free, salad, Summer, Vegetables and Salads, Vegetarian

Quinoa Bowl with Tomato, Corn, and Avocado

by Lynda Balslev

Summer Salad Tomato Corn Avocado

When it’s too hot to cook, try serving a big summery salad for your main meal. Not just a simple garden salad, but a satisfying bowl layered with crisp veggies, grains or legumes, and fresh herbs. The combination is fresh, filling, and light – guaranteed to hit the spot on a warm day. This salad bowl includes the classic summer veggie trio of sweet corn, tomato, and avocado – tumbled together with protein-rich quinoa and mounded over a bed of kale. No need to cook the corn – summer corn is juicy and naturally sweet, and it’s crispness adds great texture to the quinoa. As always, you can tweak the ingredients to your taste. Feel free to substitute another grain for the quinoa, such as wild rice or bulgur. As for the kale, a quick rub of the hardy leaves with oil and salt helps to soften them and coax out their flavor. Alternatively, choose another more tender green, such as arugula or spinach, and skip the rubbing step.

Tomato, Corn, and Quinoa Bowl with Kale and Avocado

Prep time: 15 minutes
Total time: 15 minutes
Serves 4

Dressing:
2 tablespoons fresh lime juice
1 tablespoon balsamic vinegar
1 small garlic clove
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
Dash of hot sauce, such as Tabasco
1/2 cup extra-virgin olive oil 

Salad:
1 small bunch Tuscan/Lacinato kale, ribs removed, torn into bite-size pieces
Extra-virgin olive oil
Salt
3 scallions, white and green parts thinly sliced
2 ears of corn, uncooked, husked, kernels cut from the cobs
1 red bell pepper, seeded and diced
1 poblano pepper, seeded and diced
1 cup cherry or grape tomatoes, halved
1/2 cup tricolor or red quinoa, cooked and cooled
1 small handful Italian parsley leaves, chopped, about 1/2 cup
1 small handful cilantro leaves, chopped, about 1/2 cup
1 ripe but firm avocado, cut into 1/2 inch pieces

1. Whisk the lime juice, vinegar, garlic, mustard, honey, salt, black pepper, and Tabasco in a small bowl. Add the oil in a steady stream, whisking constantly to emulsify.
2. Place the kale in a large bowl. Drizzle 1 to 2 teaspoons oil over the leaves and season with a generous pinch of salt. Rub the leaves until thoroughly coated (this will help to soften them).
3. Combine the scallions, corn, peppers, tomatoes, quinoa, parsley, and cilantro in a separate bowl. Pour about 1/4 cup of the dressing over the salad and gently stir to combine. Mound the salad over the kale. (Or divide between individual serving bowls.) Top with the avocado and drizzle with additional dressing to taste.

Soups and Stews, Vegetables and Salads

Slow Roasted Tomato and Red Pepper Soup with Sweet Corn

by Lynda Balslev7 Comments on Slow Roasted Tomato and Red Pepper Soup with Sweet Corn

corn pepper tomato soup

Posted by Lynda Balslev

The end of summer delivers bushels of vegetables, namely sweet peppers, corn, and tomatoes to my kitchen. At the same time, the wisp of fall in the air brings a craving for healthy and comforting soups layered with flavor, perfumed with smoke and char. This soup has a little of all of that. I roasted peppers and tomatoes in the oven, slowly to coax out their flavor and natural sweetness, then blitzed them with stock and aromatics. For a vegetarian version, substitute veggie stock or water for the chicken stock, and adjust seasonings accordingly. And don’t be shy about using the grill for slow roasting if you wish to keep the heat out of the kitchen. Simply grill the veggies in a grill pan over indirect high heat to achieve the same slow roasted results.

Slow Roasted Tomato and Red Pepper Soup with Sweet Corn

For a winter shortcut, one [16-ounce] can Italian plum tomatoes with juice may be substituted for the plum tomatoes; again, be sure to taste for seasoning and adjust accordingly. Serves 4.

6 ripe medium plum tomatoes, halved lengthwise
2 large red bell peppers, seeded, quartered lengthwise
1 tablespoon olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon sweet paprika
1 teaspoon salt, or more to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne, or to taste
2 to 3 cups chicken stock
Corn kernels from 1 ear of corn, 1/4 cup reserved as garnish
4 tablespoons chopped cilantro

Heat the oven to 450°F. Arrange the tomatoes and peppers, cut-sides down in an oiled baking dish. Roast until the vegetables are softened and slightly charred, about 30 minutes. Transfer the peppers to a bowl and cover. Let cool 15 minutes, then peel away the skin and coarsely chop. Peel the skin away from the tomatoes and coarsely chop.

Heat the olive oil in a medium pot over medium heat. Add the onion and sauté until translucent without coloring, about 4 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the tomatoes, peppers, cumin, paprika, salt, black pepper, and cayenne. Saute until fragrant, about 1 minute. Add 2 cups stock. There should be enough to cover the vegetables. If not, add more as needed. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, 15 minutes.

Carefully transfer soup to a food processor (or use an immersion blender). Puree the soup until smooth and return to the pot. Stir in the corn and simmer 5 minutes. Ladle into bowls. Serve garnished with the reserved 1/4 cup corn and cilantro.

Fish and Shellfish, Main Course

Shrimp Tostadas with Black Bean and Corn Salsa

by Lynda Balslev9 Comments on Shrimp Tostadas with Black Bean and Corn Salsa
Shrimp Tostadas with Black Bean and Corn Salsa

I confess that I often find Mexican food too dense for my garden-fresh sensibilities, so when I cook Mexican-inspired food at home, I lighten it up with lots of fresh vegetables, homemade salsa and herbs. We made these tostadas the other night and served the ingredients buffet-style, so everyone could pile on the garnishes to their taste.

Shrimp Tostadas with Black Bean and Corn Salsa

Fresh summer corn cut straight from the cob is sweet and crisp – no cooking required. When cutting the corn, lay the husked cob on a cutting board and carefully slice kernels off with a chef’s knife, rotating the cob. Sweep the kernels and milk into the bowl for the salsa. Serves 4 to 6.

For the shrimp:
2 tablespoons extra-virgin olive oil, divided
1 tablespoon fresh lime juice
1 tablespoon Sriracha or hot sauce
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound medium shrimp, shelled and deveined

For the black bean salsa:
1 (15-ounce) can black beans, drained and rinsed
Corn kernels from one ear of corn
1 small red onion, chopped
1 cup cherry or grape tomatoes, quartered
1 jalapeno pepper, stemmed and seeded, finely chopped
Juice of half a lime
1 tablespoon extra-virgin olive oil
1 to 2 teaspoons hot sauce, to taste
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 small handful cilantro sprigs, chopped

Tostada shells
Lettuce leaves
Tomato salsa
1 avocado, sliced
Fresh cilantro sprigs
Lime wedges

Whisk 1 tablespoon olive oil, lime juice, hot sauce, cumin, salt and pepper together in a medium bowl. Add shrimp and toss to coat. Set aside.

Combine all of the salsa ingredients together in a bowl and mix well. Taste for seasoning.

Heat 1 tablespoon olive oil in skillet over medium high heat (or prepare grill for direct cooking over medium heat). Remove shrimp from the marinade, shaking off any excess and transfer to skillet 0r grill. Cook shrimp until pink on both sides and just cooked through, turning once, 3 to 4 minutes. Transfer shrimp to a bowl.

To assemble tostadas, lay a lettuce leaf over the corn shell. Spoon the black bean salsa over the lettuce. Top with 2 to 3 shrimp. Spoon tomato salsa over. Garnish with avocado slices and fresh cilantro. Squeeze a few drops of lime juice over each tostada. Serve immediately.

Appetizers, Condiment, Fish and Shellfish, gluten-free, Main Course

Shrimp, Corn and Black Bean Tostadas

by Lynda Balslev12 Comments on Shrimp, Corn and Black Bean Tostadas
Shrimp, Corn and Black Bean Tostadas

~ Shrimp, Corn and Black Bean Tostadas ~

Little did I know that when we moved to California from Denmark, my children’s favorite fast food would become a burrito.  I’ve never been a huge fan of Mexican cuisine, but now that we live in a state where English sometimes takes a back seat to Spanish, it makes sense to embrace the local flavors. The burrito’s oozing combination of beans, rice, cheese and meat rolled up in a soft tortilla are a little too dense for my garden-fresh sensibilities, so when I cook Mexican-inspired food at home, I lighten it up with lots of fresh vegetables, homemade salsas and herbs. We made these tostadas the other night and served the ingredients buffet-style, so everyone could pile on the garnishes to their taste.  Continue reading Shrimp, Corn and Black Bean Tostadas

gluten-free, salad, side dish, Summer, Vegetables and Salads, Vegetarian

Summer Corn and Tomato Salad

by Lynda Balslev21 Comments on Summer Corn and Tomato Salad
Summer Corn and Tomato Salad

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Fresh corn and tomatoes are symbols of summer, right up there with steamy sultry days and perspiring clinking drinks. So it’s no surprise that corn and tomatoes pair perfectly in this casual, summery salad. Their mutual sweetness is differentiated by the milky crunch of fresh corn kernels and the juicy acidity of sweet cherry tomatoes. A shower of parsley keep them grounded along with the bite of sweet red onion and a squirt of lime. This is summer simplicity at its best.

Summer Corn and Tomato Salad
Serves 4

2 ears corn, husked
1 poblano pepper, stemmed, seeded, diced
1/2 small red onion, chopped
1 pint cherry or grape tomatoes, halved
1 bunch Italian parsley, stems removed, leaves chopped
2 tablespoons extra-virgin olive oil
Juice of 1 lime
1/2 teaspoon ground cumin
Sea salt
Freshly ground black pepper

Cut the kernels from the corn and place in a bowl. Add the pepper, onion, tomatoes and parsley. Mix to combine. Drizzle with olive oil and lime juice. Sprinkle with cumin, salt and pepper to taste. Toss and serve.

Condiment, Vegetables and Salads, Vegetarian

Black Bean, Corn and Red Pepper Salsa

by Lynda Balslev7 Comments on Black Bean, Corn and Red Pepper Salsa

Black Bean Salsa tf

Here is one easy way to jazz up your dinner plate. Black Bean, Corn and Red Pepper Salsa is spicy, bright and colorful. It’s delicious as an appetizer with tortilla chips, as a salad or an accompaniment to grilled fish, meat or chicken. Like any good salsa this one combines a variety of textures and tastes, balancing sweetness with spice and acidity. And, like all good salsas, there is no one way to make it. Take advantage of the vegetables and fruits you have on hand, selecting for a variety of colors and textures, and a balance of sweet and savory components.

Black Bean, Corn and Red Pepper Salsa

For the best texture, cut the ingredients in uniform pieces, as much as possible. Makes about 4 cups

1 1/2 cups cooked black beans, or 1- 16 oz. can black beans, drained
1 cup frozen corn, thawed, or uncooked corn from the cob
1 small red pepper, stemmed, seeded, diced
1 jalapeno pepper, stemmed and seeded, minced
4 green onions, trimmed, white and green parts finely sliced
1 garlic clove, minced
2 tablespoons freshly squeezed lime juice
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne, or to taste
1/2 cup chopped cilantro sprigs

Combine all the ingredients except the cilantro in a bowl. Toss to combine. Taste to adjust seasoning. Cover and refrigerate one hour or up to 4 hours. Before serving, add cilantro and toss to combine. Serve as a salad or accompaniment to grilled fish, chicken, meat.