Category Archives: Corn

Root Vegetable Chili Soup

1/2 cup fresh or frozen corn, thawed
2 Tbs. canola oil
1 small onion, chopped (1 cup)
2 cloves garlic, minced (2 tsp.)
4 tsp. mild chili powder
2 tsp. ground cumin
2 small rutabagas, peeled and cut into 1/2-inch cubes (11/2 lb.)
2 medium carrots, cut into 1/2-inch cubes (1/2 lb.)
1 28-oz. can diced tomatoes
1 small russet potato, finely diced (1 cup)
2 Anaheim, banana, or mild peppers, seeded and chopped (3/4 cup)
1 small red bell pepper, chopped (2/3 cup)
1 jalapeño pepper, seeded and finely diced, optional
1 15-oz. can red kidney beans, drained and rinsed
Chopped green onions or cilantro for garnish
1. Heat large pot over medium heat. Add corn, and sauté 2 minutes, or until beginning to brown. Add oil, onion, and garlic, and sauté 3 to 5 minutes, or until onion is soft. Stir in chili powder and cumin, and cook 2 minutes, scraping bottom of pan with spatula.
2. Add rutabagas, carrots, tomatoes, potato, Anaheim pepper, bell pepper, jalapeño, if using, and 3 cups water.
3. Bring pot to a simmer, and season with salt. Cover, reduce heat to medium-low, and cook 1 hour, stirring occasionally.
4. Add beans and cook, uncovered, 45 minutes, or until soup thickens. Serve garnished with green onions or cilantro.

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Quinoa, Corn, and Tomatillo Salad

2 cups cooked quiona (prepare according to package directions)
2 TBS chopped cilantro
2 ears corn, steamed 7 minutes and cut from cobs
1 TBS extra virgin olive oil
2 medium tomatillos, chopped in 1/4” dice
2 tsp lime juice
1 scallion, chopped fine
Sea salt and freshly ground pepper
Place quinoa, corn, tomatillos, scallion and cilantro in a bowl and mix well. Add olive oil and lime juice and mix gently.
Season to taste and serve either room temperature or chilled

Harvest Moon Corn Squash Soup

3 cups vegetable broth
¼ cup diced carrots
¼ cup diced celery
¼ cup diced onion
½ cup diced potatoes
1 cup whole kernel corn, drained
1½ cups peeled, diced butternut squash, or delicata/sweet dumpling squash
½ tsp. ground black pepper
½ tsp. dried thyme leaves
½ tsp. dried basil leaves
¼ tsp. pumpkin pie spice
pinch of dried cayenne pepper
Directions: In a stockpot, combine all ingredients and bring to a boil. Reduce to a simmer and cook until all the vegetables are tender.

Serves 4. Per 1-cup serving: 90 calories, 0 g fat, 2 g protein, 21 g carbohydrate, 1 g fiber, 470 mg sodium

Quinoa, Corn, and Tomatillo Salad

2 cups cooked quiona (prepare according to package directions)
2 ears corn, steamed 7 minutes and cut from cobs
2 medium tomatillos, chopped in 1/4” dice
1 scallion, chopped fine
2 TBS chopped cilantro
1 TBS extra virgin olive oil
2 tsp lime juice
Sea salt and freshly ground pepper
Directions: Place quinoa, corn, tomatillos, scallion and cilantro in a bowl and mix well. Add olive oil and lime juice and mix gently. Season to taste and
serve either room temperature or chilled.